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56% of Americans dine out at least 2 to 3 times a week. Chances are more than half the time those people are served by some type of chef. The job of chef leaves a very important role in society as food is one of the main sources to keeping human beings alive. Whether we like the food or not… well that just depends on who's cooking it. After studying the role of a chef at 4.6 starred restaurant, One19North, here is how Chef Charles creates the most tasteful and divine dishes.

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The Chef begins by prepping their space. This includes whipping counters making sure all knives are clean and their area is sanitized. This is crucial before beginning to cook the food to prevent cross contamination. “Cross contamination is when germs spread from one surface to another or to the food. If this happens it can give someone food poisoning.” Charles informed me.

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Next is to prepare the foods. The food runner or dishwasher also practice in this when given time. The process is cutting vegetables such as tomatoes, onions or artichokes. One of the most popular dishes is fried artichoke hearts at the restaurant. Charles works on scraping, cleaning the grill and warming pots and pans or the oven.

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Next step after all the food is cut and organized is to cook. The food is organized in a stationary order separating soups from food that is needed to be cooked. Most of the food is stored in the refrigerator or freezer where it is taken out of and cooked.

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Once the food is cooked it is time to plate it. Depending on what is served it belongs on different plates. At One 19 North Charles puts together the Carnita tacos on a paddle board, whereas the steak goes on a rectangular plate.

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The food is then passed from the kitchen to the food runner station. This is where the food runners then take the dishes and deliver them to the right tables. It is important however that the chef tells them where the plate is being delivered to make sure it is not given to the wrong table.

“ Carinita tacos to table 9 please” Charles shouts.

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The Chef serves as the backbone valuing harmony and ownership as this keeps everyone in the restaurant working together. The Chef is the key because without one the food wouldn't be properly sanitized, cooked or delivered. These steps are what ensure every mouth is fed, the customer happy, and keeps a restaurant functioning all the way from the back of the kitchen.