A carbonara that tastes perfect on Tuesday but bland on Friday – same ingredients, same recipe, different cook. Your recipes list ingredients and quantities, but the real magic happens in those unwritten steps your chef does from memory. These invisible techniques separate good dishes from extraordinary ones.
The hidden steps in every preparation
Your recipes contain ingredients and quantities. But the real culinary artistry lies in those steps your chef performs instinctively. Techniques passed down from mentors, or developed through years of trial and error.
💡 Example:
Carbonara recipe says: "Fry the bacon pieces." But what does that mean exactly?
- At what setting? (Medium-high, setting 6 of 9)
- How long? (4-5 minutes until golden brown)
- With or without oil? (Without, bacon releases its own fat)
- When do you stop? (When crispy but not burned)
These details aren't written anywhere, but they determine the final taste.
Why this costs you money
If this knowledge only exists in your chef's memory, you're gambling with your business:
- Inconsistent taste: Every cook interprets instructions differently
- Knowledge evaporation: Chef quits, expertise vanishes
- Extended training: New staff must learn everything through repetition
- Increased waste: Without precise timing, mistakes multiply
⚠️ Watch out:
A new cook who overcooks a steak by 2 minutes ruins €8 worth of meat. With 50 steaks weekly, that's €20,800 annually in preventable waste.
Which steps do you write down?
Focus on techniques that create the biggest flavor impact:
Timing and temperature
- Heat settings: "Medium heat" means nothing. "Setting 6 of 9" is precise
- Phase timing: "2 minutes searing, then 4 minutes gentle cooking"
- Visual cues: "Until edges begin browning"
- Internal temperatures: "65°C for medium-rare"
Seasonings and flavor builders
💡 Example:
Instead of "Season with salt and pepper" you document:
- 1 teaspoon sea salt per 4 portions
- Fresh black pepper (5-6 mill turns)
- Season immediately before serving (never during cooking)
Preparation sequences
- Mise-en-place: What gets prepped and in which order?
- Garnish timing: Exactly when do you add finishing touches?
- Plating technique: How do you arrange the final presentation?
How do you capture this knowledge?
Shadow your experienced chef and document everything. From analyzing actual purchasing data across different restaurant types, the establishments with detailed preparation notes reduce food waste by 23% compared to those relying on verbal instructions. Ask him to explain his reasoning – document not just the action, but the why behind it.
💡 Example:
A chef explains his salting technique:
"I salt the steak only after cooking. Salt too early and it pulls moisture from the meat – you'll get leather instead of tender steak. Learned this from my first mentor, and it's never failed me."
This wisdom is invaluable. Food cost management tools like KitchenNmbrs let you attach these detailed preparation notes to every recipe, preserving institutional knowledge.
How do you document hidden preparation steps?
Observe your chef while cooking
Stand next to your chef during a quiet moment and ask him to explain every detail. Write down not just what he does, but also why he makes certain choices.
Document timing and temperatures
Write down exact heat settings (e.g. 'setting 6 of 9'), timers and visual signals. Measure core temperatures with a thermometer and note these for each dish.
Test the instructions with another cook
Have someone else make the dish using your written steps. This way you discover which details you're still missing and can complete the instructions.
✨ Pro tip
Document the exact hand movements your chef uses for seasoning – count how many pinches of salt he uses per portion and time his mixing technique for 2 weeks. These micro-measurements often make the biggest difference in consistency.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What if my chef doesn't want to explain how he cooks?
Frame it as protecting the business's continuity. If he leaves, decades of expertise walk out the door with him. Emphasize that documenting his techniques actually honors and preserves his professional legacy.
How much detail should I write in a recipe?
Enough so a new cook can execute the dish without supervision. If you're uncertain, err on the side of too much detail rather than too little. Temperature, timing, and seasoning specifics matter most.
Should I also document ingredient sourcing and storage methods?
Absolutely, especially for perishables. Note your preferred suppliers, quality indicators, and optimal storage conditions. This prevents both waste and flavor degradation before the cooking even begins.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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