crazyturtletigerasea

[crazyturtletigerasea]

this is our work on the Coronavirus

[crazyturtletigerasea]

hard and soft skills

Adaptability The perfect chef is flexible and adapts to the needs and requests of his clients Being adaptive implies that you are more flexible, take into account the dietary and gastronomic needs of your clients and adapt and reinvent yourself based on them. In addition, today's customers are very different from those of decades ago, they are better informed and are influenced by new trends in gastronomy and new cooking techniques. Look at it as a very positive thing. The fact that the public knows more and more requires you to be continuously improving and adapting and not to stagnate in the profession.

Constancy The perfect cook takes care of all the details service after service Perseverance, effort and daily work in the kitchen are some of the basic "ingredients" that every cook must incorporate into their catalog of skills. No day is less important than another in the daily management of a kitchen service, and in all of them the dedication and care in each one of the details is essential. This perseverance requires a great commitment and a true vocation and love for the profession of cook, since without them the continuous and long hours that this job requires would be difficult to sustain.

Creativity The perfect chef creates dishes and gastronomic experiences from his research The creative process in the chef is one of the most satisfying processes for all of you who share this profession. It is exciting to see that what may initially be an unexpected idea, flavor or texture, can end up in a new dish and a whole gastronomic experience for your customers. But be careful! Creativity by itself is nothing in this job, it must be accompanied by good knowledge of cooking techniques and the raw materials you work with. It is also very practical that you keep an orderly record of the creative work and its evolution (notes, images, sketches…) which, added to the experience that you will acquire over the years, will make you a true gastronomic creator.

Research The perfect chef cares about knowing the trends in global gastronomy and in his area Delving into the knowledge of new culinary trends, flavors and ingredients and the different combinations between them, is part of your continuous training throughout your professional life. Do not think that this takes you away from your identity or personal stamp in the kitchen. Quite the contrary, it will be one of your basic tools to update it and give it more of its own character. And do not forget that gastronomic research would not make sense if you moved away from the reference of traditional and local gastronomy, since the chef's job implies respecting and knowing the basic ingredients of the kitchen.

Accuracy and responsibility The perfect cook is very meticulous in the processes, taking into account cooking times and temperatures The chef's job requires great meticulousness in all preparations, from the simplest to the most complex. Mastering cooking techniques and the culinary processes necessary in any preparation are very important in this profession. It is necessary that you know well the exact percentages of ingredients, the appropriate temperatures, the execution times in all preparation and the safety and hygiene of each process. All this implies great responsibility on your part, since the fact of handling food that is going to be consumed by your clients demands it.

Forecast and planning The perfect cook anticipates all kitchen needs in advance Managing a professional kitchen is very complex due to the diversity of preparations that take place in it. It takes a lot of foresight and planning to keep all machinery running smoothly. Clearly, one person cannot do everything, which is why a perfect organization is needed to coordinate the different work teams and items (salsero, entremetier, cold room and pastry). Getting off to a flying start in the professional kitchen requires you to have a good grasp of your assigned tasks, but keep an eye on the rest of the team! It is the only way to anticipate possible problems or imbalances and respond to all the needs that arise on a day-to-day basis.

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