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how do you multitask as a chef doing one thing and another and trying not to burn stuff?
looking for advice im new at this career
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Raymon’s Answer
Hi there! Coming up I found that pretty daunting, thinking I couldn't do one thing while doing another. But one thing most young culinarians do is not control the heat on what they're cooking and also, not understand fire times. All things you understand after getting more reps under your belt. Not all things have to be blasted to the max heat. Control the heat and you control the food. And with fire times, you time the shorter cook time item to the longer cook time item. Let's say, I have to bake a cake, make a chocolate sauce and make cinnamon sugar mix. I time the other items to the cake because while the cake is baking I can work the other two items.
Steward "Tony" Pacheco
Minister, USMC Vet, John C. Maxwell Cert. Coach, Trainer, Speaker, Teacher, Straight Shooter
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Steward "Tony"’s Answer
By the time someone calls you Chef, you'll know!
It's going to take training and time and learning and had work with weird hours and you'll love every minute of it.
But you start at the bottom and learn the kitchen. There are great degree programs, but that degree guarantees nothing if you do not have talent.
Even with talent, you will need drive, ambition, thick skin and a will to be the best, to work with the best, to mimic the best, and if you never make it that afr, wherever it is you land you will be awesome. People will know, even though you may not know at what point you became chef.
I have two Army veteran sons who studied at Cordo Bleu and a daughter who studied pastry at the same school. Many people waste time getting degrees in fields they never do anything with, but a culinary degree is always useful and fun to learn and earn.
It's going to take training and time and learning and had work with weird hours and you'll love every minute of it.
But you start at the bottom and learn the kitchen. There are great degree programs, but that degree guarantees nothing if you do not have talent.
Even with talent, you will need drive, ambition, thick skin and a will to be the best, to work with the best, to mimic the best, and if you never make it that afr, wherever it is you land you will be awesome. People will know, even though you may not know at what point you became chef.
I have two Army veteran sons who studied at Cordo Bleu and a daughter who studied pastry at the same school. Many people waste time getting degrees in fields they never do anything with, but a culinary degree is always useful and fun to learn and earn.
Updated
Dani’s Answer
Some of the biggest challenges with cooking is time management and heat control.
Getting all your prep done first is important.
Determine how long each meal component will take.
Make sure your pans and ovens are hot and your water is simmering.
Start cooking the most time-consuming dish.
Time the next items to finish all at once.
Don't try to rush the process.
Monitor your heat levels and take items away from the heat if needed.
After time, it becomes like a dance. (stir the sauce, pull the sheet pan from the oven, fold the potatoes, add salt... and back to the sauce...)
Getting all your prep done first is important.
Determine how long each meal component will take.
Make sure your pans and ovens are hot and your water is simmering.
Start cooking the most time-consuming dish.
Time the next items to finish all at once.
Don't try to rush the process.
Monitor your heat levels and take items away from the heat if needed.
After time, it becomes like a dance. (stir the sauce, pull the sheet pan from the oven, fold the potatoes, add salt... and back to the sauce...)
Updated
Carmine’s Answer
Multitasking in the kitchen is a skill you build over time, and trust me, I’ve burned my share of things when starting out!
The key is preparation and calm: Mise en place is everything.
Get everything prepped, stay organized, set timers, and trust your senses. Smell, sight, and sound will guide you.
Prioritize what needs attention now and what can wait.
Don’t rush, just move with purpose.
And most importantly, mistakes are lessons. Learn, adjust, and keep pushing.
You’ve got this!
The key is preparation and calm: Mise en place is everything.
Get everything prepped, stay organized, set timers, and trust your senses. Smell, sight, and sound will guide you.
Prioritize what needs attention now and what can wait.
Don’t rush, just move with purpose.
And most importantly, mistakes are lessons. Learn, adjust, and keep pushing.
You’ve got this!
Updated
Howard’s Answer
You do have to do many things at one time. You will learn with experience. You developed a clock or timer in your head. You first need to learn the basics of how to cook each dish and how long it takes for each to cook. You can read all you want. But you have to do the work to learn it. Builsd on what you learn, do not be afraid to make mistakes. You will learn as much from a mistake as you will from doing it right. Practice, practice, practice.
I wish you the best of luck.
I wish you the best of luck.