chef life the real reality cooking show........

Aside from ordering food, the chef is responsible for a myriad of things, ranging from employee training, menu development, spoilage and waste control, to budgeting and the overall ambience of the establishment. Simply having an eye and a palette for food does not make one a chef. The ability to delegate, organize and maximize labor is another part of the job. Being aware of all things that are occurring at all times is necessary to any successful restaurateur or chef, and here is where the job of the sous chef begins. He or she works closely in collaboration with the executive chef to ensure that menu items are being produced correctly and in a timely manner. Also, part of the ordering responsibilities may fall into the realm of the sous chef, as well as ensuring proper food safety and sanitation in the kitchen at all times. Although the food is the major concern of the kitchen leaders, it far from the only responsibility.

Talk About Multitasking

While the term multitasking has become prevalent in today's society, most people think in terms of information analysis; the ability to focus on, all at once, email, conference calls, colleagues' and subordinates' progress, and any number of distractions present in the office. On the line, however, this word takes on an entirely different meaning. Each cook is responsible for creating any number of entrees, appetizers, salads, and/or desserts flawlessly over and over again.
Herein lies a craft unknown to the majority of Americans in the workforce today- physical reproduction of a highly perishable product, from 50-60 times a day, all the while having to take into account the taste, texture, and visual appeal of each dish. The art and craft of professional cooking is a technique learned and mastered over a lifetime, with a constantly changing lineup of raw product, served to a fickle and demanding clientele. Not only does the dish need to be executed in a timely manner, with incredible attention paid to detail each time, but each individual cook (or station chef) must choreograph his efforts with everyone else in the kitchen.