Objective:
- To introduce and explain the concept of "The Cheats" – a quick reference system for kitchen staff that provides essential recipe and plate specification information in an easily accessible format.
The recipe should be open and available for reference when prepping in our establishments.
There will be times when it will be hard for us to manage the recipe books. Inevitably, we will have a line or prep chef who will not use the book. They believe they have it memorized, that they have a better way, or that they put their spin on our recipe. Perhaps they can’t find the recipe book. These are situations where we need to have clear communication and expectations established. Enter “The Cheats.”
The key features we need for The Cheats
1. Ingredients List (Develop some standard abbreviations for yourself.)
2. Quantities of those ingredients.
Depending on the size of the recipe book, we can consolidate the base information onto a couple of two-sided laminated sheets of paper, aka The Cheats. In a low-complexity kitchen, these will suffice for many of our recipes. They will also work great for our plate specs, a common procedural breakdown area. These are essentially quick reference cards that can enhance your operational efficiency and consistency.
I like to think of The Cheats as directional reminders, like an arrow marking a path you already know. Guiding you in case you stray.
Plate Specification Cheat Example:
Poutine:
Bowl
| Fries | 7 | oz |
| Gravy | 6 | oz |
| Curds | 3 | oz |
| Chives | As | Need |
Recipe Cheat Example:
Salsa Fresca:
Mix
| Roma Tom | 6 | C. |
| Red Onion | 2 | C. |
| Cilantro | 1 | T. |
| Lime J. | 1 | T. |
| Jalap. | 1 | T. |
| KS | 1 | T. |
| Garlic | 1 | T. |
| EVO | 1 | T. |
| BP | 1 | t. |
The Cheats can become a powerful and welcome asset for our kitchens when used with recipe books, communication, and training.
Eliminate guesswork with easy access to accurate information.
The Cheats should be posted in easily accessible areas, such as the chef stations and the expo or pass line. It's advisable to keep a copy in the service stations. Guests will often ask what ingredients are in a dish, and service staff is unlikely to remember the ingredients in every dish. Having the cheats readily available can help minimize interruptions during line service and allow them to pass accurate information to our guests.
The Cheats will not have procedural information. We will use a smaller font and color-coded headers for various prep or stations. The Cheats shouldn’t be used for training. They are glance reminders with fast access to information. Example: The grill chef rarely makes salads and occasionally covers the station. Suppose they cannot find the station plate spec book. They can quickly reference The Cheats to build the plate. Photos are extremely valuable for this as well.
The Cheats are a fantastic source for quickly referencing allergy information. Allergies are a serious threat to some of our guests. We must get it right when dealing with an allergy situation. The chef staff may be able to recall the allergy information during service. However, if we are dealing with allergies, maybe is not good enough. I also advise that you have allergens marked on the menu or have a separate allergy menu available to your guests. We can avoid issues using tools like The Cheats and excellent health code practices.
Informational Updates
- Omnivore my favorite “Read-it-Later” apps developer team, has moved on to a different project. The search for a new one begins.
- There should be one more post in 2024, after which I must pause until May 2025.
- Have a wonderful and safe holiday season.
Summary:
The Cheats is a reference system consisting of laminated sheets that contain essential recipe information, specifically ingredients and quantities. While not replacing comprehensive recipe books, these quick-reference guides serve as directional reminders and should be posted in accessible areas throughout the kitchen and service stations. The system features:
- Consolidated base information on two-sided laminated sheets.
- Color-coded headers for different prep types and stations.
- Quick allergy information reference.
- No procedural information – meant for quick glance reminders only.
The Cheats become a valuable asset for kitchen operations when implemented alongside recipe books, plate specifications, proper communication, and training.
Thank you for your time. Be kind to yourself and strive for balance in your day.
Matthew Moyer – The Kitchen System Blog @ kitchensystem.org
