When I first started cooking, it was my true love and didn’t think the computer had much of a place in the kitchen, but now technology has caught up.

That’s right, modern technology has even caught up in the kitchen. A contemporary chef now-a-days uses a computer everyday for things like; Developing and changing recipes, Menu planning, Ordering ingredients from suppliers, Taking food orders from the waiters and waitresses, Doing nutritional analysis on their menus, Managing their inventory of food and costs, Scheduling the kitchen staff and E-mailing information to other chefs.

You do not have to have a masters in computer programing, but understanding a few programs like Microsoft word and excel can go a long way. Simple everyday restaurant chores like daily specials and inventory and par sheets are cranked out with ease if you can apply this know-how. In most circumstances this little extra knowledge can also win you extra money in your pay check as well. Owners and General Managers will reward this expertise in your salary, monthly or year end bonuses if you apply it and make money for the establishment. My first case in point is a daily special sheet, who better than the chef can convey his passion about today’s featured food highlights. Printing out recipe books and making daily prep lists and inventory list for the cooks in each stations will help the chef look better and the brigade of cooks more organized and efficient.

Now I myself like to push the envelope a little more and have started implementing more technology by using the computer to create and update the web site and I also make training guides in MP3 audio files to train the staff as well. Another of my favorite uses of the computer is to record my menu items and specials in an excel worksheet. I list the main ingredient first, then the nature of the beast. In an excel sheet this list can be constantly saved then alphabetized so when I need an idea for an ingredient I look up the file and see what has worked in the past and it’s a quick way to drum up an idea.

Also in the past many chefs have besides their knifes and kitchen tools drag into work their favorite cookbooks for recipes on savory and pastry related items. Forget-a-bout-it!!!!! Now you can use the internet to cross-reference a recipe, or simple bring in a floppy disk, CD or memory stick loaded with these essentials. It’s all in the palm of your hands, you best spend some time getting organized a few hours at home so you don’t have to scramble on the job. It’s just like the French “Mise en Place” Philosophy in the Kitchen, things in their place, systematize your accumulated knowledge in the kitchen and your on the Super-Highway!!

palm pilots are passe, are you using your trio or blackberry??

Chef Chris Albano
www.chefalbano.com
www.chefalbano.blogspot.com