Tony
Moderator
For the most part, yes. But not exactly the way you think they might.
They aren't grabbing food off the plates before it comes out to the dining room. They also don't make it a habit of tasting their cooks' prepared food. That would cause distrust and that kind of micromanaging is not good leadership. The cooks should already know what is expected of them in a good kitchen.
Chefs taste as they are preparing, they taste all the time. If they didn't taste they wouldn't really know if their food is consistent and up to their standards. As ingredients and suppliers change along with menu items tasting is a must. For instance, maybe you're trying a new sauce and you have one of your cooks make you something to taste with it. You ask your cook to taste it too. If a chef is trying something new the whole staff should taste it.
So, when a chef cooks, he tastes. He expects his cooks to taste as well. Every dish must taste the same as every other dish made with the same ingredients. By tasting you learn to streamline the process and have consistency. Consistency is the key to a successfully run restaurant. Customers will come back for the great dish they had and it has to taste the same every time.
They aren't grabbing food off the plates before it comes out to the dining room. They also don't make it a habit of tasting their cooks' prepared food. That would cause distrust and that kind of micromanaging is not good leadership. The cooks should already know what is expected of them in a good kitchen.
Chefs taste as they are preparing, they taste all the time. If they didn't taste they wouldn't really know if their food is consistent and up to their standards. As ingredients and suppliers change along with menu items tasting is a must. For instance, maybe you're trying a new sauce and you have one of your cooks make you something to taste with it. You ask your cook to taste it too. If a chef is trying something new the whole staff should taste it.
So, when a chef cooks, he tastes. He expects his cooks to taste as well. Every dish must taste the same as every other dish made with the same ingredients. By tasting you learn to streamline the process and have consistency. Consistency is the key to a successfully run restaurant. Customers will come back for the great dish they had and it has to taste the same every time.