Quote from: Ader1 on August 11, 2013, 10:31 AM
When one starts working in a kitchen, what does one do? Chop vegetables? How do you then progress to start cooking meals? I've always wondered how an Indian/Chinese chef learns all those dishes on a menu.....?
From what I gather if it's a typical BIR kitchen it may be a while before you start cooking meals (except those for yourself). Ideally, you will start out as a kitchen porter. This will involve cleaning (lots of cleaning), prep (e.g. chopping veg, peeling garlic, etc.), helping (and learning from) the Tandoori chef. After 2 years you may get a job as a Tandoori Chef. A Tandoori Chef will train for a minimum of 6 years before he is considered time-served. He will have learned a lot from the Chef and will be a dab hand at making boiled/pilau rice, and pretty much everything cooked in a wok-type pan, as well as all the naans, tikka, etc. Occasionally he will make a curry, usually at busy times, monitored closely by the Chef. The next stage is Chef, or rather Assistant Chef. A minimum of 10 full-time experience before he will be referred to as a Chef (cook). Highly skilled and passionate about food. Good all-rounder. Team player and leadership skills. Preferably a good singer as well. Master Chef. A chef will never refer himself as a Master Chef. The honour is bestowed to him by his peers. 20 years plus experience.
This is of course an ideal. Such chefs are becoming rare these days, and in great demand. This is one reason why many TAs/restaurants are completely crap. They just can't get the right staff.
Rob
Topic: They have accepted (read 10,913 times)
