PLAYTES: ON THE TABLE COOKING IS ONLY 10% OF CULINARY

By The Professor Chef

Culinary Lifestyle Expert

A lot of people think culinary is just cooking.

It’s not.

Honestly?

Cooking is probably only 10% of culinary.

Because before you ever touch a pan, there’s already work to do.

Mise en place.
Knife skills.
Food safety.
Sanitation.
Temperature control.
Portioning.
Storage.
Organization.
Prep work.
Time management.

Then you cook…

And after the cooking?

You still ain’t done.

Now it’s:

Plating.
Service flow.
Holding temperatures.
Labeling.
Storage.
Clean down.
Waste management.
Quality control.

And that’s just the kitchen side.

Culinary is also:

Food Service Management
Menu Design & Management
Purchasing & Cost Control
Inventory Management
Culinary Entrepreneurship
Leadership & Team Flow

I even had to complete a six-week externship in the field — and even with 8 years of kitchen experience going in, it reminded me of something:

Real culinary is bigger than cooking.

Anybody can make one good plate.

But can you:

Make it consistently?
Make it safely?
Cost it right?
Serve it efficiently?
Build a menu around it?
Make money doing it?

That’s culinary.

Cooking is the part people see.

Culinary is the whole system behind it.

That’s why I always say…

Anybody can cook.
But not everybody understands culinary.

And that’s the difference.

— The Professor Chef

PLAYTES UP.

Comments

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Playtes: On The Table

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