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A listener by the name of Stephen wrote me the other day with 6 questions about becoming a professional cook. Instead of writing him back directly, I figured the best way to answer his questions were in the form of a blog post so other readers could benefit as well. So here they are, 6 questions about becoming a professional cook.

What is the best part of the work?

For me, there are many things that I love about working in a professional kitchen, but if I had to choose only one, I would have to say pursuing food knowledge. I find food absolutely fascinating; how the slightest change in flavor, texture, and seasoning can be the difference between an OK dish and some of the best food ever. I also like the instant gratification you get when a customer absolutely loves your dish; I've never been a rock star, but when someone raves about my food, I sometimes feel like I am.
Also, your tasks in a professional kitchen are very structured and defined. You have set goals for prep, execution, plating, etc., on a daily basis. It gives your work an intense focus without abstractions; either you can get the job done properly or you can't. I've always found that working towards defined goals and achieving them is one of the best personal motivators in the world. In a kitchen, you get to do this on a daily basis.

What is the worst part of the work?

Although every profession has its own set of irritants, I hesitate to label anything the “worst” part of my job because there are things that I knowingly accepted as part of the struggle to achieve my culinary goals. I find that when people, especially in restaurants, label something as "the worst part of my day" or

"the worst part of my job" that they are instantly admitting defeat and letting that "worst thing" take over valuable time and effort, as well as their mental and physical energy.
 
Some things that will sometimes make my job more difficult are:
Spending nights and weekends away from my wife and child. Although she is extremely supportive, and she knew exactly what she was signing up for when we got married, I sometimes feel guilty that we can't have nights and weekends off together like most other married couples. However, when we do have time off together, it just makes it that much more special.
Not being able to spend Christmas and Thanksgiving with my family. I have a large extended family that I love deeply. The two days a year where almost everyone gets together are Christmas and Thanksgiving; because of the restaurant I have chosen to work for, I can no longer make these family gatherings.

How much money does a good cook expect to make?

It depends on where you work and who you work for. In the culinary industry, there is actually a reversal of salaries; the better the restaurant, the lower the pay. This is because truly passionate cooks are willing to sacrifice the lower pay to be able to put that great restaurant on their resume, and more importantly, take with them the techniques that restaurant offers to teach them. The industry average for line cook pay will range anywhere from just over $19,000 (on the low side) to $25,000 (on the high side). Hotels, union restaurants and corporate chain restaurants are known to pay more money and provide benefits, but don't expect them to teach you the newest and greatest techniques. Really, they just want you to show up and work your station. There is an old rallying cry among cooks in professional kitchens: "We came for the long hours, and stayed for the low pay." Being a cook isn't about money, it's about passion.

What would you tell someone who is wanting to become a cook?

If you’re just starting out, I have three keys to your success to being a line cook: (1) Passion, (2) Humility, and (3) Knowledge.
 
Passion. This is what is going to make all the sacrifice, low pay, and long hours worth it. You have to have a defined, passionate goal; something you want to work towards. And you need to have passion about food and someday being a professional chef. Without true passion, you will never succeed in a restaurant kitchen.
 
Humility. It doesn't matter how much you know about cooking or even being a line cook, you always have to be humble and be willing to learn new things. You can never be "too good" to clean floors, peel vegetables, and/or make stock. In fact, some of my fondest memories are when I first started out as a prep cook. They were simpler times with a world of possibilities at my feet. Enjoy it while it lasts.
 
Knowledge. If you want to be a professional cook/chef, you can never stop learning and you must have a burning desire to learn more about food and the inner workings of a restaurant kitchen. Read anything and everything you can get your hands on, and work for the best chef who will let you step foot in their kitchen, even if you have to start out by working for free. The sacrifice and investment in time will pay huge dividends in the long run.

What is better in your opinion, morning shifts working breakfast and lunch, lunch and dinner shifts, or dinner only restaurants?

This is a personal preference more than a "what is better." For me, I'm passionate about fine dining, so I prefer to work in a “dinner only” establishment because it allows me the time and focus I need to put out the best food possible. There is nothing wrong with being a breakfast or lunch cook, but each position requires different talents, passions, and goals. It's basically the difference between being a monster truck mechanic or a sports car mechanic; both have to have the same fundamental knowledge and skills, but their passion is what ultimately directs them in one direction or the other.

How do you decide in what type of restaurant you want to work?

For me, when I first started out, I decided that I wanted to work exclusively in fine dining because it opened up the most possibilities. It's really hard for someone who works at a mid-level bistro to make the jump to fine dining because most high level restaurants require years of experience before they even give you a call back on your resume. Starting out, I would recommend working for the best restaurant that you possibly can, and see where your passion leads you. It's much easier to go from fine dinning to rustic bistro than the other way around.

Walking into a new kitchen for the first time can be an extremely scary thing. Each professional kitchen has its own culture and way of doing things. If you take one misguided step, you risk embarrassing yourself - not to mention possibly ending up in the ER with a chef-inflicted knife wound.  To help you make a good first, and lasting impression, and to avoid costly doctor bills, here are my top ten tips for surviving a professional kitchen.

1) Always Stay Calm.

This is much easier said then done. Professional kitchens are extremely high stress environments and it takes discipline and nerves of steel not to freak out. When someone in my kitchen is nervous, it makes me nervous and it makes the chef really nervous. We can smell your fear like a pack of wild dogs tracking an injured animal. Even if you're freaking out on the inside, you need to project a calm exterior; this will show that you have confidence in yourself and your abilities. Also, it's not your job to start screaming at one of your fellow cooks or the wait staff. (Let the Sous Chef or Chef handle that one.) I know Mr. Wanna-Be-Tom-Cruise-Waiting-Tables-Until-He-Gets-His-Big-Break is a smug, arrogant prick. He wouldn't know good food if you force fed him a French Laundry tasting menu. Guess what, he's not your problem! So calm down and focus on the food before the chef kills you.

2) Move Deliberately And With Efficiency.

This point can not be over stressed. In a professional kitchen efficiency of movement is key. A dead giveaway that you're a "shoemaker" is when you start running around the kitchen like a damned chicken with its head cut off. Take a moment to collect your thoughts, gather your product for prep, and cut out any unnecessary movements. Here's a tip: anytime you have to pick something up or put it down, that's considered a step. Break your production into small steps to minimize movement and maximize speed and efficiency. I once had a sous chef that anytime he saw me working inefficiently, he would come up, put his arm around me and say, "Let me tell you the story of this guy named Henry Ford..."

3) Always Ask For Clarification.

If you're not clear on a task that has been assigned to you, ASK! Sure, if you make a habit of this, it will probably piss the chef off because it shows that you're not paying attention. However, the worst thing you can do is to be unsure about a task or technique and end up preparing the food wrong. Great kitchens are all about consistency. Trust me, you're much less likely to get smacked upside the head with a hot saute pan when asking for clarification than for screwing up the chef's food.

4) Don't Pretend You Know More Than You Do.

Don't BS people about your knowledge or experience. If anything, you need to under promise and over deliver. Professional cooks and chefs are an extremely egotistical bunch; there's a lot of pompous talk about talent and knowledge. Learn to walk-the-walk before you talk-the-talk.  Also, stop trying to impress people with French culinary terms. If they're applicable in the conversation, then use them. However, don't start throwing out some terminology to try and impress the chef. He'll be plenty impressed if you can learn the food and produce a consistent product.

5) Be Aware of Your Surroundings.

A kitchen is a crowded, hectic place. Let people know where you are at all times. Yell "corner" when walking around a corner. Say "Behind You" when walking behind someone. Say "Sharp" if you're walking by someone with a sharp knife and say "Hot" if you're walking around the kitchen with a hot pot. Not adhering to these rules is considered rude and dangerous, not to mention that it's a dead giveaway that you haven't spent much time in a professional kitchen. For a seasoned pro, these “call outs” are second nature. Chefs have been known to body check cooks into stoves when they try and walk behind them on the hotline without saying "Behind."

6) Do Your Homework.

Most restaurants have web pages complete with their menus. Read the menu and do research on any terms or dishes that you're not familiar with. Also, Google the restaurant name and the Executive Chef's name and read any article or web page to better understand what you're getting yourself into. This should be done before you even apply for the job. Make sure you're familiar with the restaurant, their food, and the chef's reputation before stepping foot into a new kitchen.

7) Shut Up And Stop Brown-Nosing!

When you first start in a new kitchen, try not to talk unless spoken to, or ask a direct question about the food or the current task at hand. Learn the cultural dynamics of the kitchen before you open your mouth and make a fool of yourself. The easiest way to alienate yourself on the first day of your new job is by being a “Chatty Cathy”.  And for God's sake, DON'T BROWN-NOSE! If you want to gain the chef's favor, keep your mouth shut, work hard, and follow the tips in this article. Trust me, the chef already knows how awesome he is, even if he really isn't.

8) Be Clean And Organized.

Always keep your station clean and organized, and be sure to put everything in its proper place before moving onto another task. Keep all your product organized around your work station, and try to keep your jacket and apron as clean as possible. You can usually identify the pecking order of any kitchen by how dirty the aprons and jackets are. The dirtier the jacket, the lower down the totem pole they usually are.

9) Limit Your Vices.

This may seem like a strange tip if you've never worked in a professional kitchen. The fact of the matter is, people who work in restaurants tend to be a hard- partying bunch. If you've spent anytime in the industry, chances are you've seen your fair share of extremely talented individuals self-destruct because of problems with alcohol and drug abuse. You'd be surprised how much of an advantage you'd have over other people in the industry if you're not constantly showing up to work hung over or drained from other forms of degenerate partying.

10) Have A Purpose.

Working in a professional kitchen requires so much time, effort, and energy that you will not last if you don't have a purpose for being there. Maybe it's to study under a great chef, or to see how the restaurant is managed. Whatever it is, make sure the restaurant you work at is moving you towards your culinary goals. You do have a goal, don't you? You better, because if you don't, you're doomed to be a miserable failure.

What Is Your Tip? Do you work in a professional kitchen. What tips do you have for surviving this crazy line of work? Click on the comment button below to let me know.

The term “prime rib” is often incorrectly used for what is really a rib roast. The word prime is derived from the highest grading beef can obtain from the USDA, due to its marbling and fat content. Most true “prime ribs” are used by high end steak houses and swanky hotels, leaving only the choice USDA grades to be found at most supermarkets.

However, there is no law against a restaurant calling a roasted “choice grade” rib of beef “prime rib” because who’s to say that they didn’t roast it in a “prime” fashion.

So why call this post “How To Cook Prime Rib” even though its really a rib roast? Because that’s what people know it as and will keep calling it no matter how incorrect. But at least now you know the real truth. So without further delay…

How To Cook Prime Rib
 

• When cooking prime rib, I like to always heavily salt the rib roast the day before and leave it in the fridge overnight. If you salt the rib roast right before cooking, it will draw moisture to the surface through osmosis and retard the browning process.
• A lot of people like to start their “prime rib” in a 300-350 degree oven in order to keep it from shrinking. Me personally, I like to roast it first at 500 degrees for about 15 minutes to give the meat a little jump start on the browning process
• Start by heavily seasoning your rib roast with lots of kosher salt and pepper and letting it sit in your fridge overnight if at all possible.
• Place the rib roast fat side up in a roasting rack, and place the roasting rack in a roasting pan. If the fat cap is thicker than 1/2″, trim it down accordingly.
• Insert a probe thermometer into the center of the rib roast, (this step can be omitted if you are using an instant read thermometer).
• Place the rib roast (aka prime rib) into a 500 degree oven for about 15 minutes to help the browning process begin.
• After 15 minutes, lower the oven to 300 degrees and allow to cook until it reaches the desired internal temperature, (120 degrees F for rare, 130 Degrees F for medium) allowing for about 10 degrees of carryover cooking. This means that for medium, you should really pull the rib roast out of the oven when your thermometer reads 120-125 degrees Fahrenheit. Note: end pieces will be more done than the center.
• After the desired internal temperature is reached, remove from the roasting rack and allow to “rest” in a warm place for about 15-30 minutes. This will cause the juices to evenly distribute back into the meat, keeping your prime rib moist when slicing.

While your prime rib is resting, it is the perfect time to make your pan jus from the drippings.

• Put the roasting pan on the stove top on medium-high heat. If there is an excessive amount of fat in the drippings, you can pour some of it off, being careful not to lose any of the meat juices.
• Throw in some mirepoix (diced onions, celery and carrots at 2:1:1 ratio respectively) and brown in the fat drippings.
• Once the mirepoix is nice and browned, add in some roasted veal stock at the rate of 1/2 gallon per 10 lb prime rib. Allow to simmer and reduce by at least 1/2, making sure to scrape all of the little brown meat drippings off the bottom of the pan.
• Strain through a chinois into a sauce pot, and allow to sit off the flame so that the fat has a chance to rise to the top. Skim off the fat, and finish your jus by seasoning with salt and pepper to taste.
• Serve your prime rib with some sort of potato (baked, mashed, fried, etc), a good seasonal veg, some horseradish sour cream, and of course your natural pan jus.

Although most people are pretty familiar with the process of deep frying, here are some tips to make it a little easier, allowing you to end up with a better finished product.

• Although deep frying is an incredibly versatile technique, it is used mainly for poultry and chicken because it keeps these products from drying out while allowing them to achieve a nice, crispy exterior.
• Cooking temperatures range from 300 to 400 degrees Fahrenheit. Use a lower frying temperature for items that take a little longer to cook such as frying chicken at 325 degrees. Also, potato chips are usually fried at about 300-310 degrees F to allow enough time for all the water to be fried out of them before they become burnt.
• Fast food joints use special pressure cookers that raise the internal boiling temperature of water to 250 degrees F (which is usually 212 degrees F at sea level). The higher boiling point allows the food to cook without as much moisture loss, ultimately resulting in a juicier finished product.
• When frying fish, first salt with a little bit of kosher salt and then dredge in flour. The salt will bring a protein rich fluid to the surface of the fish which will allow for better adhesion to the flour. The flour will give the fish a nice protective coating, keeping the flesh from becoming fibrous and chewy. It will also allow for even and thorough browning.
• When making batters for deep frying, use a flour that has a lower gluten content such as cake flour. Too much gluten can produce a tough, bready coating. However, gluten also aids the clingy properties of your batter so you don’t want your flour to be completely gluten free.
• When using all purpose flour (AP) for batters, the addition of cornstarch and corn meal can be added to the lessen the negative effects of gluten in the flour.
• When breading items with bread crumbs, first dredge the product in flour, then dip in egg, and then coat with bread crumbs. The flour will allow for the adhesion of the egg, and the egg will allow for the easy adhesion of the bread crumbs. Panko bread crumbs are a favorite among chefs.

For more information on proper frying technique, listen to SCS 8| Frying, Confit & Deep Fat Poaching.