Among the tools on a chef’s arsenal is the standard recipe template, which plays the most important part as well. The importance and the purpose that recipes have for professional chefs are practical and theoretical. This is made to include the technical aspects for creating a dish while showing how to properly display the combination of texture and flavor of the food being served. Food recipe is communicating the ingredient and the procedures that the chef is using to make his/her creation. The rest of the kitchen staffs can acquire the skill of the chef by simply using this book.
A chef who keeps all the recipes into his brain is the one who does all the cooking to master it. He won’t be able to achieve consistency from other staffs unless, he also puts the recipe in his staff. Say that the chef scribbled the recipe on just a piece of paper, this will still make it hard for him to maintain a positive experience among its guests from the foods served.
Needless to say, no recipes are perfect and for that, it is important for the kitchen crew to figure out how they should make adjustments to still meet the seasoning and consistency of their head chef. A recipe in this matter can serve as a guide or a way for the chefs to point their staffs on the right path. In relation to this, it is important for the cooks to be aware of their chef’s palate and expectations as this is what will be used to recreate the recipe.
On top of that, the recipes are widely used by many chefs worldwide to teach their team on how they can meet the dish’s flavor and what technique is proper to do it. The primary goal is, the staffs replace the same tastes, texture and presentation without the supervision of the chef. In practice, this tells that the palate of cook knows whether the flavor of the said ingredient changes and makes the adjustments on recipe to be able to meet expectations of the head chef when talking about flavor profile and texture.
So to give you a quick example, if a recipe needs a cup of garlic or onions, the actual quantity might change depending on the season and variety of garlic or onion being used. The reason, garlic and onions have this different intensity of flavor that’s based mostly on the season, variety and to which region the produce was grown. As a result, the recipe must be adjusted accordingly to meet the chef’s standards. Again, the recipe serves as a guide for staffs to thoroughly understand the intent of the chef.