Cook and chill

Ian Tice started the conversation in a post (follow link) and I think it is important to summarize all the different comments we got within that specific topic. Some are doubling up, but most of them hit the Nail.

The modern style of cooking – cook and chill – attracted quite a bit of attention in the industry. We old fashioned chefs called it Mise em place when we had our food ready, precooked or just ready for service.

These days, we have more and more science in the kitchen, we know what temperature is needed to achieve what outcome, and we have test kitchens that are creating the perfect procedures to cook, bake or even just proof a specific recipe.

Sous vide is also part of that movement. In different words, @Keith McFarland promotes the execution in the right way, with the right training and experience it will not only reduce food waste, and create a better MEP, but also enhance the flavours and colours of the food.

Gregory Organ advocates for a Blast chiller and Mary Whelan goes even a step further and puts in words what I think:

·        Blast chillers should be a compulsory piece of equipment in any kitchen

Companies who can't afford a Blast Chiller are just not aware about their ROI. I tested to freeze a portioned piece of salmon, properly vacuum sealed. After defrosting (over night) the liquid released was impressively small. I ran functions with food that I put on side of functions who reduced numbers after I received the good already, and made money twice on the same item.

In Canteens and Casinos, it is a common practice to be a day ahead with the “MEP” and have the next day's Lunch ready “on the trolley”. It gives the Manager in charge the confidence to know, the food is not only ready to serve on site, but also got enough time and attention to be prepared in the perfect manner.

All that sounds too good to be true, so why are we talking about Pros and Cons?

The variables start to occur if a venue has not the right equipment, faulty equipment, or inexperienced staff.

As Chris Arrell and Jo Cleary say, Cook&Chill and Cook Fresh are both good options and they will complement each other:

Let me take the following Question as a rhetorical question.

·        Do you need to precook mash potato?

I see it happen quite regular and end up in the same dilemma. Chefs do not realize that reheating precooked mash takes as long as making it fresh, but the quality of the reheated product is poor. Excuses like “I don’t want to be in the sh*t” should be kindly ignored by the manager.

It is crucial to create a work environment in hospitality, that takes as much stress out of the high stress environment as possible. That is a responsibility of a department head in the way the menu is written and calculated.

How much labour does it cost to produce a specific dish? This question needs to get more attention. In a time where Fairwork is pushing for a 38 -45-hour week, efficiency becomes significant.

Outcome:

Cook and Chill has its place in a professional kitchen. To be implemented successfully it is crucial to have a passionate and experienced chef who is asking the main questions in the kitchen:

·        Which cooking method suits this specific product best?

·        If I precook, how can I preserve and present the food in a way that the guest won’t be able to tell it's pre-cooked?

·        What kind of service is my venue providing, and how can the team be on a peak of efficiency?

·        How can I distribute my workforce to balance out days of high preparation and days of high business? (Preparation focus Monday to Thursday, Service Focus Friday to Sunday, for example)

·        How can I facilitate the strength and weaknesses of my team members on a 7-day rolling roster, if applicable?

I hope this article can help gaining a better understanding of the benefits of Cook&Chill.