July 21, 2006, Newsletter Issue #16: Safety in Kitchen Management

Tip of the Week

Kitchen management class doesn’t involve any sort of lessons as far as recipes, but it does involve how to run a kitchen efficiently. Part of the cooking classes in NYC involving kitchen management is how to keep your workstation clean and safety procedures.

New chefs are taught to pay attention to where they are going and to not be distracted by outside noises or other chefs. They are also taught something very important about knives, about letting a falling knife fall. Trying to catch a falling knife is very dangerous and should not be attempted.
Chefs know better than to pour fats down the drain and to keep their station clean of spills. Following proper sanitation guidelines and keeping the kitchen clean is an important part of safety in the kitchen.

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