Loading…
13
Sous chef at my new spot said 'we don't cook to order, we cook to timing' and I have been thinking about it all service
I moved from a small 40 seat place in Portland to a busy brunch spot two blocks off the water about 6 weeks ago. Last Friday during a rush, I fired a ticket the second it came in like I always did, and the sous chef pulled me aside and said, 'we don't cook to order here, we cook to timing.' Meaning they stagger every dish off the pass so nothing sits under the lamp and nothing goes out cold. It hit different because at my old job cooking fast was the whole point, and here speed without rhythm just backs up the whole line. Does anyone else work a kitchen that runs on timing instead of tickets, and how long did it take you to stop firing everything the second it prints?
1 comments
Log in to join the discussion
Log In1 Comment
linda_dixon496d ago
How long did it take before you stopped feeling like you were slacking off when you held a ticket back? I worked a spot where the expo would literally put a hand up at me if I tried to fire too early, and it drove me nuts for weeks because my brain equated speed with caring. Then one Saturday I watched a guy on saute time his scallops to the table next to his, not the ticket in front of him, and everything hit the window at once, hot and perfect. It's a whole different muscle, reading the room and the rail instead of the paper. Give it a couple months and firing on the print will feel wrong to you too.
4