As a commercial baker, I have spent many hours in the hot kitchen baking hours and hours and making numerous mistakes. I love sharing what I learn with others so they don’t have to go through making the same mistakes and save time and money with the special frustration of saving.
There are many things you can do as a commercial baker to make your job easier and safer, but there are 5 important tips that I would like to share as a commercial baker. I love watching Gordon Ramsey’s cooking shows that he has, like “Kitchen Nightmares,” “The F Word,” and “Hell’s Kitchen.” Although these shows are entertaining, they are quite educational. There is a very good reason why he is one of the number one chefs in the world. Based on my experiences and what I’ve learned from other cooks and chefs, there are five tips I’d like to focus on: cleaning, cross-contamination, hydration, ventilation, and multitasking.
Cleaning
Being clean in your kitchen is of the utmost importance, which is why it is listed here in the first place. Keeping every square inch of your kitchen clean from ceiling to floor to refrigerator and oven is important for a long list of reasons. It can create places for bacteria or mold to grow, which is very bad for food industries and help you suspend health inspections; it can cause cross contamination that could result in allergic reactions in your customers and possible lawsuits; And your kitchen just looks unappealing when it’s messy and dirty. It is not recommended that things grow or get dirty on your equipment because they can start to malfunction or drop some of the build-up on the food you are cooking. This will eventually change the taste of your food.
My routine is to clean before I start, clean while I work, and clean when I’m done. I wash all surfaces before I start, making sure there isn’t even dust on a ceiling fan that could fall into my recipes. I wash my dishes and countertops as I work to prevent something from getting into the food I am preparing to keep food accurate and rich in flavor. You do not want to mix flavors from one recipe with another recipe; the results could be disastrous.
Make sure to wash your hands between each step if possible, and wear gloves and a hairnet. You don’t want unsightly hair to fall into the food you plan to serve. That would not promote repeat business. Plus, you never know when you’ll have a guest in your kitchen, so keeping it clean and the surfaces polished makes you look like a hero and a clean cook. I personally wash and polish all the surfaces in my kitchen when I’m done so everything literally sparkles and shines. It makes cleaning much easier and faster when done daily and saves time.
Cross contamination
Food allergies are a big problem today. more people have allergies today than 20 years ago. The types of food allergies are getting worse and darker. I myself have food allergies that make it very difficult to incorporate certain proteins into my diet. I also personally know someone who is allergic to peppermint. Whatever the case, you don’t want to end up with a lawsuit on your hands that could put you out of business. Your best bet is to develop certain practices in your kitchen. One practice I use is to have a different spoon, bowl, and spatula for each individual cookie dough I make. I do not change spoons or rinse spoons. Once I have finished that batter, the spoon goes straight to the dishwasher and is not hand washed. I also make those recipes that do not usually have food allergies first so that the odors of other foods such as nuts do not contaminate them. Some people are so allergic that they may have a reaction to the smell of food. Making these batters first and then sealing and storing them also helps prevent splashes from getting contaminated. Just try to see the cooking situation from the perspective of someone with allergies and make any adjustments as necessary.
Hydration
Kitchens tend to be stuffy and hot. Ultimately, heat can cause dehydration. Dehydration can be a problem that results in exhaustion and dizziness that can lead to mistakes or even accidents. As explained above, accidents like cross contamination can be a fatal mistake. Making the mistake of not cleaning while working properly can also cause problems with food raw materials and ultimately food poisoning. Again, this is not a good situation to get into. My best suggestion is that you get a sports bottle that you cannot spill on your food and keep it out of your immediate work area but within reach. Drink plenty of water and fluids to stay properly hydrated and think clearly.
Ventilation
Ventilation goes hand in hand with hydration because ventilation helps keep air moving, flowing, and keeps heat at a reasonable level. Too much heat can lead to dehydration and errors or accidents. Moving the air and reducing the heat helps minimize these problems. A ceiling fan works well to move air and a range hood for your stove that moves air out of the building works great to keep heat out of the kitchen completely. Make sure these devices are kept clean and dust-free because you don’t want contaminants in your food. Another good reason for ventilation is to keep odors to a minimum. Strong smells in the kitchen can add flavor to your food. Odors are made up of tiny, microscopic particles from that object. For example, if you smell Marsala sauce, there are actually tiny particles of that sauce floating in the air and getting into your nose, allowing you to smell it. With this information in mind, if you are baking a Belgian chocolate mousse cake, but it smells like peanut butter in your kitchen, the flavor is likely to deposit on your cake. This is another reason for the cross contamination precautions I use making the basic batters first and then the white chocolate peanut butter or macadamia nuts last.
Multitask
Multitasking is important in any commercial baking situation and is a key element in being able to function in this environment. Having to make so many recipes in such a short amount of time can be overwhelming, but done right can maximize profits and minimize stress levels. My best suggestion is to start small and turn that routine into a science before adding more. Gradually add one piece at a time until you’re sure you can handle what’s being given. If you can only handle three items at a time, take it for what it’s worth and stick with three at a time. Too much can lead to errors and lost profits. Don’t beat yourself up if you can’t do twenty things at once. At least it still makes a profit and produces quality products. Remember, one of the most important things in selling your product is quality, not quantity. As you perfect your routines, you can find tools that can help you improve on time and increase quantity without letting quality suffer.
I hope this article has been helpful to you and keep looking for more in the future.