Food service industry professionals often thrive in fast-paced, competitive environments and enjoy the dynamics that exist within the kitchen. However, those who want to pursue a career in food service and advance to higher-level positions can benefit from furthering their education. By mastering fundamental culinary skills, cooking techniques, and food safety practices, experienced food industry professionals can create a foundation upon which they establish their careers.
The Foundation of Culinary Skills
Aspiring professionals looking to embark on a career in the food and service industry may find that mastering basic culinary skills and techniques can serve as a solid foundation for growth and development in the workplace. Culinary skills encompass both the practical skills and soft skills required to cook and prepare food in a professional kitchen. Those who develop culinary arts skills have the opportunity to contribute to the efficiency, consistency, and creativity of the kitchen as a whole, as well as play an active role in developing the brand identity and reputation of the dining or catering facility.
Knife Skills
Good knife skills are essential to food preparation. Precision and accuracy of cuts not only improves the visual presentation, but affects how the food cooks. Good knife skills also aid efficiency in the kitchen and help reduce waste. And of course, it is important to learn how to handle knives safely. Knife skills are best learned from experienced chef instructors who can model the proper way to hold a knife, demonstrate the different cuts and provide constructive critique.
Cooking Methods
Understanding the most common types of cooking methods can help aspiring professionals feel more confident and comfortable in the kitchen environment. Some of the fundamental cooking methods include:
- Broiling – Broiling is a cooking process commonly used for thick slices of meat. It involves using high heat to cook something thoroughly and quickly.
- Sautéing – Sautéing is the process of quickly cooking food in a pan using butter, oil, or another type of fat. When sautéing, you must continuously flip or move the food in order to cook it thoroughly without burning it. Sautéing is a common method for cooking vegetables.
- Grilling – Grilling is the process of cooking food over an open flame. It is often referred to as a dry-heat method, and the fuel for the grill may influence the flavor and texture of the food. Common fuel types include charcoal, gas, or wood. Food service professionals may regularly grill meat or vegetables.
- Frying – This cooking process involves immersing meat, vegetables, or other food products in oil to fry them. Generally, fried food is coated in breading or batters of some sort (as is the case with fried chicken).
- Boiling and simmering – Food can also be cooked by submerging it in boiling water or liquid. Food service professionals may use boiling water to cook potatoes, eggs, chicken, vegetables, and more. Reducing liquid to a simmer constitutes the lowest boil possible, with small bubbles emerging from the surface.
- Poaching – This slow, gentle cooking method is ideal for more delicate foods prone to falling apart. It entails adding items into a pot or pan or liquid that remains just below boiling point.
- Steaming – A common method for cooking vegetables, seafood, rice, or dumplings, food can also be steamed over boiling water and covered. This preserves their form and nutrients more effectively than many other techniques.
- Blanching/shocking – After boiling or steaming items (commonly vegetables) for a brief time, blanching involves “shocking” the food by abruptly stopping the cooking and transferring it into ice water. The intent is usually to preserve the food’s quality or modify its texture.
- Stewing – This is a way to slow-cook a mixture of ingredients that have been cut into smaller pieces inside a covered pot and simmered in flavorful liquid or gravy.
- Braising – Often used to help tenderize meat, braising is a way to slowly cook food in liquid either in the oven or over the stovetop. This is similar to stewing, except food items are not fully submerged.
- Roasting – Roasting is a straightforward way to cook food evenly by leaving it uncovered and using dry heat in the oven or on a grill at various temperature settings.
Food Safety and Sanitation
Food safety and sanitation are critical in the culinary profession because improper handling of food can lead to outbreaks of food poisoning. According to the U.S. Food and Drug Administration, food service professionals should work to:
- Wash their hands thoroughly on a regular basis, and keep all cooking spaces clean and sanitized. While a paper towel can be used for quick clean up, a towel with detergent and sanitizing solution is the preferred method of cleaning.
- Separate food products in order to avoid cross-contamination. In particular, raw meat should be kept separate from all other types of food products being prepared in the kitchen.
- Cook food safely and thoroughly. The right cooking method and internal temperature should be used for each individual food product to provide the safest possible dining experience.
- Refrigerate food that is not being immediately served. If a food service professional is preparing food in advance, all cooked food should immediately be stored in a refrigerator to avoid bacteria growth and development.
Mise en Place
According to the Michelin Guide, the concept of “mise en place” has been the standard in professional kitchens for decades. Mise en place is a French phrase that roughly translates to “everything in its place.” It refers to the act of preparing and assembling all required items before beginning the cooking process, ultimately contributing to a greater sense of calm, order, and focus in the kitchen. While it’s described as a professional standard, some food service industry professionals consider mise en place to be an art form.
To achieve mise en place, a food service professional will:
- Properly prepare all ingredients and equipment in advance.
- Organize ingredients in a way that is both cohesive and efficient.
- Pre-measure ingredients to improve efficiency during the preparation and cooking process.
With a devotion to mise en place as a ritual, you can begin to develop the culinary skills needed to navigate the fast-paced work environment of a professional kitchen.
Basic Cooking Techniques
Beyond the fundamental cooking methods, you may benefit from learning more about the various basic cooking techniques used in restaurant kitchens around the country. Just a few of these techniques include:
- Making stocks, sauces, soups, and marinades.
- Cooking different types of pasta.
- Seasoning ingredients.
- Braising and blanching.
- Taking an inventory of ingredients.
Essential Culinary Knowledge
Cooking is more than just a process; it’s a science as well as a business. Developing a more well-rounded understanding of the culinary arts can help enhance your skills and creativity as a food service professional. Those who pursue culinary training and education opportunities (like a certificate program) can count on gaining foundational knowledge of core concepts tied to food production, such as:
- Cooking methods and techniques
- Ingredient identification
- Safety in the kitchen
- Flavor profiles
- Sensory analysis
- Basic culinary math regarding costs, pricing, and portions
Understanding Ingredients
Becoming familiar with the most widely used ingredients in cooking allows aspiring food service professionals to begin developing a deeper understanding of the properties and characteristics of each ingredient. In addition to meats, vegetables, fruits, and dairy products, professionals will also want to become familiar with spices, herbs, and seasonings that can enhance the flavor of primary ingredients.
According to the United States Bureau of Labor Statistics (BLS), chefs and other food service professionals rely on their knowledge of ingredients to verify that the ingredients they are handling are fresh and the meals they are creating will be palatable. Understanding flavor profiles and cooking properties can help aspiring professionals in the food service industry create balanced and delicious dishes.
Menu Preparation and Food Costs
Individuals working in the kitchen at a restaurant or dining facility may have an opportunity to plan and develop the menu. However, effectively planning and executing a menu calls for an understanding of the business and logistical side of the industry. This includes culinary math necessary for strategizing matters related to food costs, portion control, and pricing strategies that help restaurants purchase the best ingredients while ensuring profitability. When focusing on menu preparation, food service professionals should consider:
- The target audience at the restaurant. For example, diners at a high-end restaurant in an urban city are likely looking for a different type of menu than families in the suburbs seeking a budget-friendly meal for everyone.
- The ingredients that are fresh and available locally. Seasonal ingredients often serve as the foundation for menus.
- Supply chain demands. It is essential to account for the availability of the ingredients you need before finalizing your menu selections.
Plate Presentation and Visual Appeal
People often eat with their eyes first, which means that the food crafted in the kitchen must be artfully presented to be palatable to each customer. Food service professionals will want to consider the color balance on the plate, the textures included in the meal, and the way that meal elements are arranged in the dish. This is particularly important in fine dining restaurants, where diners expect a superior dining experience.
Developing Your Culinary Skills
If you are interested in developing the basic culinary skills required to advance in the food service industry, there are a variety of steps you can take to invest in yourself and your career.
Culinary Education and Training
Culinary education programs and training opportunities are two of the best ways to improve your understanding of food preparation and safety, menu planning, and ingredient identification skills needed for food production careers. Culinary education and training programs can provide you with an advanced understanding of the culinary arts as a whole, as well as give you an opportunity to enjoy hands-on experiences that allow you to develop core culinary skills.
Practice and Experimentation
Of course, it would not be possible to improve upon your basic culinary skills without continuing to practice and gain hands-on cooking experience. By experimenting in the kitchen (at home or at work) and making suggestions for menu enhancements, you can quickly begin to see what works well and what should be avoided in a professional environment. Try to gain experience in a vast range of professional settings, too, as this will help you understand which culinary techniques are best for particular types of food or meals.
Continuous Learning and Inspiration
The culinary world is constantly evolving and adapting to meet the dynamic needs of diners around the world. By committing to continuous learning and staying abreast of the latest culinary trends and techniques, you can future-proof your career in the food service industry. This might mean taking classes, seeking a mentor for guidance, or branching out to dine at diverse types of restaurants to help you stay inspired.
Develop Your Culinary Arts Skills at Johnson & Wales University
Those who aspire to learn skills that will advance their culinary career can focus on developing their basic culinary skills and strengthening their foundation of career competencies. At Johnson & Wales University, we offer a professional culinary skills certificate program that allows students to complete culinary laboratory courses in a multimedia environment — from the comfort of their home or other familiar kitchen — plus the opportunity to focus on the progressive development and practice of well-rounded culinary skills.
For more information about completing your degree online, complete the Request Info form, call 855-JWU-1881, or email [email protected].