For the past few months, while I’ve supported my mother through a sickness, I’ve been working as a prep chef in a busy commercial cafe in a coastal town. My main observation has been of how energy transfers within a commercial kitchen. It is one of those things that I’m sure no one else would find remotely interesting, but that fascinates me intensely. In a busy commercial kitchen, not a single joule is wasted. Everything is on just for long enough to deliver the desired result, and then it is shut off. A busy commercial kitchen seems to operate on a fine line between careful resource management and deft resources as the chef arranges a wide array of components in the last few seconds before the plating.
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