Among the tools on a chef’s arsenal is the standard recipe template, which plays the most important part as well. For professional chefs, the purpose and importance of a recipe is both theoretical and practical. 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. With this tool at their disposal, a chef was able to replicate and train his/her skill to the rest of the team.
Chefs who don’t have their recipes on paper frequently does the cooking on their own for perfecting 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. Cooks in the end should know the palate and the expectations of the chefs to be able to recreate recipes that match their standards.
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 main goal is that, the staffs replicate the same texture, taste and presentation even without the assistance of the chef. So to put it into context, this is telling the cooks on how they can check whether or not the ingredient’s flavor changes and do the adjustments from the recipes just to meet the head chef’s expectations for the flavor profile and texture of the food.
For instance, depending on the season and variety of garlic or onion used in the recipe, the recipe might vary on quantity even if it needs just a cup of garlic or onion. The reason for this is that, garlic and onions have different intensity of flavor that is mostly based on the season, variety and to which region the produce was grown. And for this reason, it is integral to adjust the recipe according to the standard of the chef. On an end note, chefs are using recipes to instill their expectations among their staffs.