{"id":13603,"date":"2022-07-25T08:00:38","date_gmt":"2022-07-25T13:00:38","guid":{"rendered":"https:\/\/www.escoffier.edu\/blog\/uncategorized\/a-look-at-effective-communication-in-the-kitchen\/"},"modified":"2024-11-06T18:20:47","modified_gmt":"2024-11-07T00:20:47","slug":"a-look-at-effective-communication-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/a-look-at-effective-communication-in-the-kitchen\/","title":{"rendered":"How to Communicate Effectively in the Kitchen"},"content":{"rendered":"<p><em><strong>Listen to This Article:<\/strong><\/em><\/p>\n<div id=\"elevenlabs-audionative-widget\" data-height=\"90\" data-width=\"100%\" data-frameborder=\"no\" data-scrolling=\"no\" data-publicuserid=\"d443feec80bf8c8f2e009e26dafa4118e6eb9f14056a5516af577c77d4404c4e\" data-playerurl=\"https:\/\/elevenlabs.io\/player\/index.html\" data-projectid=\"ezLe3ELisAJUuTS7t2Fr\" >Loading the <a href=\"https:\/\/elevenlabs.io\/text-to-speech\" target=\"_blank\" rel=\"noopener\">Elevenlabs Text to Speech<\/a> AudioNative Player&#8230;<\/div>\n<p><script src=\"https:\/\/elevenlabs.io\/player\/audioNativeHelper.js\" type=\"text\/javascript\"><\/script><\/p>\n<p>No matter the size, kitchens can be chaotic, loud, and fast-paced. Effective communication can make all the difference. It\u2019s the cornerstone of any efficient and successful kitchen\u2014whether there\u2019s a team of two or twenty.<\/p>\n<p>Communicating in the kitchen is unique from other modern workplaces. Chefs and cooks must be able to share important information to succeed in service and create a strong team that pulls together, without relying on meetings, email, or instant messaging.<\/p>\n<p>So let\u2019s explore how to communicate in the kitchen for both a productive <em>and<\/em> safe foodservice operation.<\/p>\n<h2>Orders Should Flow from the Top Down<\/h2>\n<p>The <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/different-types-of-chef-jobs-in-the-brigade-de-cuisine\/\"><em>brigade de cuisine<\/em><\/a> system was created by our namesake, <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/how-chef-auguste-escoffiers-legacy-of-innovation-and-training-chefs-worldwide-lives-on\/\">Auguste Escoffier<\/a>, and builds a clear organizational hierarchy. It gave kitchens a military-style ethic that delivers efficient, effective service under strong leadership.<\/p>\n<p>While the executive chef is the \u201cgeneral\u201d of the crew, their attention may be more big picture, rather than running the shifts on a daily basis. The \u201ccommanding officer\u201d in charge of the line could be the <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-makes-a-good-sous-chef\/\">sous chef<\/a> or a lead line cook. They set the pace, give commands, ask questions, and demand information. They have the experience and knowledge to lead the team, and the line will take their orders from them.<\/p>\n<p>During service, a kitchen is not a democracy. The lead chef\u2019s word is law. This creates a clear chain of command and reduces excess chatter to minimize confusion. But that doesn\u2019t mean that the cooks shouldn\u2019t be communicating as well!<\/p>\n<h2>Communicate <em>Up<\/em> the Brigade, Not Just Down<\/h2>\n<p>While the <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/how-to-become-a-chef\/\">lead chef<\/a> is the ultimate authority and controls the flow of information, a truly successful kitchen should include multiple voices during service. The lead needs to <em>receive<\/em> information, not just give it.<\/p>\n<p>For example, if a cook is taking longer to prepare their part of a dish than expected, they need to speak up immediately so the entire line can assist or adapt. A well-timed update will keep the rest of the team informed so they can speed up or slow down to reach the finish line together.<\/p>\n<p>While a chain of command is important, camaraderie is also a critical element in a successful kitchen. Chatter isn\u2019t encouraged, but a quick compliment to a member of the team or observation about the happenings in the kitchen will keep up morale and let off some steam.<\/p>\n<p>If you\u2019re new to a kitchen, be sure to take your lead from the veterans in the room so you know when it\u2019s appropriate to pitch into the conversation.<\/p>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-21711\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-768.jpeg\" alt=\"Female cook dicing carrotts while male chef with tattoos watches\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n<h2>Make Call-and-Response As Natural As Breathing<\/h2>\n<p>Just because the lead chef <em>said<\/em> something doesn\u2019t mean everyone on the line <em>heard<\/em> it. Where so much important information is expressed orally, a call-and-response practice helps to keep everyone on the same page.<\/p>\n<p>When the lead chef issues a command or an order, they should always receive a brief verbal response. It looks like this:<\/p>\n<p>\u201cHey John, watch the grill. You\u2019ve got a flare-up.\u201d<br \/>\n\u201cYes, chef.\u201d<\/p>\n<p>\u201cThree filets walking in, that\u2019s six all day.\u201d<br \/>\n\u201cHeard, chef.\u201d<\/p>\n<p>\u201cLet\u2019s fire that dessert.\u201d<br \/>\n\u201cFiring, chef.\u201d<\/p>\n<p>In the kitchen, no response means you didn\u2019t hear. But with a verbal acknowledgement, the chef, the cook being spoken to, and everyone else in the kitchen are all on the same page.<\/p>\n\n\t<div class=\"blog-cta\">\n\t\t<div class=\"magnet-row\">\n\t\t\t<div class=\"hide\">\n\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2023\/09\/Culinary-Career-Interests-Survey-cover-page-and-internal-page-screenshots.png\" alt=\"Culinary Career Interests Survey cover page and internal page screenshots\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div>\n\t\t\t\t<h3>Take the Culinary Career Survey<\/h3>\n\t\t\t\t<p class=\"hide\">We\u2019ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more. <\/p>\n\t\t\t\t<div class=\"btn-wrap\">\n\t\t\t\t\t<button class=\"hide\" escoffier-data-layer-push >Download<\/button>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"form\">\n\t\t\t\t\t\t\t<form\n\t\t\tname=\"quick-form-mid\"\n\t\t\taction=\"#process-lead\"\n\t\t\tmethod=\"post\"\n\t\t\tid=\"escoffier-form-p0-f1\"\n\t\t\tclass=\"escoffier-contact general-validation general-js\"\n\t\t\tautocomplete=\"off\">\n\n\t\t\t<input type=\"hidden\" name=\"campus\" value=\"Escoffier Boulder Online\"><input type=\"hidden\" name=\"program\" value=\"Culinary Arts\">\n\t\t\t\t\t\t<div class=\"fields-wrap\">\n\t\t\t\t\t\t<div class=\"fieldset field-firstname\">\n\t\t\t\t\t\t<label for=\"firstname-1\">\n\t\t\t\tFirst Name<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"firstname-1\"\n\t\t\t\tname=\"firstname\"\n\t\t\t\ttype=\"text\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-lastname\">\n\t\t\t\t\t\t<label for=\"lastname-1\">\n\t\t\t\tLast Name<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"lastname-1\"\n\t\t\t\tname=\"lastname\"\n\t\t\t\ttype=\"text\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-email\">\n\t\t\t\t\t\t<label for=\"email-1\">\n\t\t\t\tEmail<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"email-1\"\n\t\t\t\tname=\"email\"\n\t\t\t\ttype=\"email\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-dayphone\">\n\t\t\t\t\t\t<label for=\"intl-tel-1\">\n\t\t\t\tPhone<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"intl-tel-1\"\n\t\t\t\tname=\"intl-tel\"\n\t\t\t\ttype=\"tel\"\n\t\t\t\tvalue=\"\">\n\t\t\t<input\n\t\t\t\tid=\"dayphone-1\"\n\t\t\t\tname=\"dayphone\"\n\t\t\t\ttype=\"hidden\"\n\t\t\t\tvalue=\"\"\n\t\t\t\tdata-valid=\"false\">\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<div class=\"submit-wrap\">\n\t\t\t\t<input name=\"submit\" type=\"submit\" value=\"Get the Survey Now\">\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<div class=\"disclosure-tooltip\">\n\t\t\t\t<p class=\"tmm-edu-disclosure-text\">By clicking the <span class=\"btn-text\">&#8220;Get the Survey Now&#8221;<\/span> button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and\/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and\/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier\u2019s <a href=\"https:\/\/www.escoffier.edu\/optout\/\" target=\"_blank\" rel=\"noopener\" aria-label=\"website link to the phone and text opt-out form\">website<\/a>, or by emailing <a href=\"mailto:compliance@escoffier.edu\">compliance@escoffier.edu<\/a>.<\/p>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"returntourl\" value=\"https:\/\/www.escoffier.edu\/thankyou\/culinarycareerguide_popup\/\">\n\t\t\t<input type=\"hidden\" name=\"redirect\" value=\"https:\/\/www.escoffier.edu\/thankyou\/culinarycareerguide_popup\/\">\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"lead_source\" value=\"Website - Inline Form\">\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"lead_category\" value=\"Website\">\n\t\t\t\n\t\t\t<input type=\"hidden\" name=\"gaclientid\">\n\n\t\t<\/form>\n\t\t\t\t\t\t\t<input type=\"hidden\" name=\"button\" value=\"Download\">\n\t\t\t\t\t<input type=\"hidden\" name=\"cta_lead_source\" value=\"Website - Blog Inline\">\n\t\t\t\t\t<input type=\"hidden\" name=\"thanks\" value=\"https:\/\/www.escoffier.edu\/thankyou\/careersurvey\/\">\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<h2>Announce Your Whereabouts<\/h2>\n<p>A professional kitchen is more than noisy\u2014it can be dangerous if the team doesn\u2019t take proper precautions. A cook may sear a steak on a flaming hot pan, and then turn around to bring that pan to the line to plate it. If they don\u2019t know who is behind them, they could accidentally burn them.<\/p>\n<p>The kitchen layout can make things even more precarious. There could be windowless doors, like the door to the walk-in freezer. A cook could be crouching at a low-boy cooler, out of the line of sight of an approaching colleague. Or they could be coming around a blind corner, arms full of dirty pots and pans.<\/p>\n<div id=\"attachment_23525\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-23525\" class=\"wp-image-23525 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Walk-in-door-at-Escoffiers-Boulder-campus-768.jpeg\" alt=\"Walk-in door at Escoffier's Boulder campus\" width=\"768\" height=\"1151\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Walk-in-door-at-Escoffiers-Boulder-campus-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Walk-in-door-at-Escoffiers-Boulder-campus-768-200x300.jpeg 200w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Walk-in-door-at-Escoffiers-Boulder-campus-768-683x1024.jpeg 683w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-23525\" class=\"wp-caption-text\">The walk-in door at Escoffier\u2019s Boulder campus. Walk-in doors are heavily insulated, which is why they don\u2019t have windows.<\/p><\/div>\n<p>To prevent injury in this environment, cooks and chefs must get in the habit of overcommunicating their whereabouts. If you step behind someone in the kitchen, you announce, \u201cbehind.\u201d If you are coming around a corner, you say \u201ccorner.\u201d If you\u2019re carrying something hot, you say \u201chot pan\u201d as you walk. Even coming out of the walk-in, it\u2019s good practice to thump the door twice to announce to anyone walking by that this door is about to open.<\/p>\n<p>These short announcements are crucial to preventing workplace injuries, dropped plates, and ruined dishes (not to mention reprimands from the boss!).<\/p>\n<h2>Embrace Technology to Offer Multiple Forms of Communication<\/h2>\n<p>Not everyone communicates effectively in the same way. Some are adept at verbal communication, while others find writing much clearer.<\/p>\n<p>How can you account for this in a busy kitchen?<\/p>\n<p>The call-and-response method is wonderful for those who excel verbally and can hold information in their heads. But for others, a written backup can be invaluable. A dual approach can ensure that messages aren\u2019t missed.<\/p>\n<p>It starts with an order coming in and the chef calling it to the rest of the team. Then, that can be supported with a visual order system.<\/p>\n<p>In some kitchens, this is as simple as a printer at each station that prints out each table\u2019s order as it comes in. The cooks can then tally the number of dishes printed and compare it to the number called by the chef, ensuring that everything matches up.<\/p>\n<div id=\"attachment_23526\" style=\"width: 1410px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-23526\" class=\"size-full wp-image-23526\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-reaching-for-an-order-ticket-in-a-commercial-kitchen-768.jpg\" alt=\"Chef reaching for an order ticket in a commercial kitchen\" width=\"1400\" height=\"934\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-reaching-for-an-order-ticket-in-a-commercial-kitchen-768.jpg 1400w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-reaching-for-an-order-ticket-in-a-commercial-kitchen-768-300x200.jpg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-reaching-for-an-order-ticket-in-a-commercial-kitchen-768-1024x683.jpg 1024w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-reaching-for-an-order-ticket-in-a-commercial-kitchen-768-768x512.jpg 768w\" sizes=\"(max-width: 1400px) 100vw, 1400px\" \/><p id=\"caption-attachment-23526\" class=\"wp-caption-text\">Printed tickets make it easier to keep track of orders.<\/p><\/div>\n<p>Some go higher-tech, with mounted screens above the line displaying orders as they come in. While this type of kitchen display system requires a financial investment, it can also increase efficiency. Some even have touch screens, so the kitchen staff can interact with the orders and access multiple views.<\/p>\n<p>Electronic systems have other advantages for the head chef, and the benefits trickle down to the entire kitchen team. Daily tasks like writing out the specials can be tracked by the software instead, saving time that can be better spent on cooking.<\/p>\n<p>A visual system is also key for accessibility. If someone on your team is hard of hearing or is working with a language barrier, a printed ticket or screen can be a major contributor to their success.<\/p>\n<h2>Give Respect to Get Respect<\/h2>\n<p>Clear communication\u2014that is, listening and responding thoughtfully\u2014is a sign of respect. Yelling is sometimes necessary in a noisy kitchen, but cooks can still temper their tone of voice. The goal is to be heard above the din, not to shout in an accusatory way at a member of the line.<\/p>\n<p>Choose your words carefully. Even at the height of a hectic service you can still be educating your team rather than berating them.<\/p>\n<h2>Don\u2019t Forget the Communication <em>Outside<\/em> The Kitchen<\/h2>\n<p>Communicating with your kitchen staff during a shift is only half the battle. And in some ways, it\u2019s the easiest, because everyone is together in the same space.<\/p>\n<p>How you communicate with the team members who are <em>not<\/em> present can be a bit more complicated. What will you do if it\u2019s 9:00 am and there\u2019s an urgent message you must get to your entire staff? Are you going to email them? Cooks are not tied to their email the way office workers often are, and they\u2019re likely to miss the message. Are you going to call or send individual text messages to 23 people? Because that could take you all morning.<\/p>\n<p>In shift work, it\u2019s highly unlikely that the entire staff will ever be onsite at the same time. So a messaging system is crucial for sharing schedules, restaurant updates, and important reminders. Software like <a href=\"https:\/\/www.7shifts.com\/\" target=\"_blank\" rel=\"noopener\">7Shifts<\/a> and <a href=\"https:\/\/www.fourth.com\/\" target=\"_blank\" rel=\"noopener\">Fourth<\/a> allows you to make schedules and communicate with your team without email, calls, or texts. And their smartphone or tablet apps can send instant notifications to the crew.<\/p>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-23527\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-using-a-mobile-tablet-in-a-commercial-kitchen-768.jpg\" alt=\"Chef using a mobile tablet in a commercial kitchen\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-using-a-mobile-tablet-in-a-commercial-kitchen-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/01\/Chef-using-a-mobile-tablet-in-a-commercial-kitchen-768-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n<h2>Explore Kitchen Communication at Culinary School<\/h2>\n<p>How can an aspiring chef learn effective communication?<\/p>\n<p>At Auguste Escoffier School of Culinary Arts, <a href=\"https:\/\/www.escoffier.edu\/academics\/culinary-arts-online\/\">culinary arts degree<\/a> students can complete coursework in business and professional communications, which can give them a strong start. They may also begin to build solid habits of call-and-response and communicating with their teams on group projects. And in their <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/what-is-an-externship-and-are-they-paid\/\">culinary externships<\/a>, they may get to experience kitchen communication in action in a professional setting.<\/p>\n<p>With this training, cooks may enter their first kitchen jobs ready to blend right in with the veterans, calling back like they were born for it.<\/p>\n<p>Ready to get started? Contact our <a href=\"https:\/\/www.escoffier.edu\/contact-us\/\">Admissions Department<\/a> to find out more about Escoffier\u2019s culinary arts curriculum and start your application process.<\/p>\n<p><strong>Did you enjoy this article? Then you\u2019ll probably like these ones, too.<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/hospitality-careers\/restaurant-management-101-an-essential-guide\/\">How to Retain and Train Back of House Employees<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/5-transferable-skills-you-can-learn-in-culinary-schools\/\">Five Culinary School Skills You Can Take With You Anywhere<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/what-is-mise-en-place-and-why-is-it-so-important-to-chefs\/\">What is Mise en Place and Why Is It So Important to Chefs?<\/a><\/li>\n<\/ul>\n<p><em>This article was originally published on July 9, 2018, and has since been updated.<\/em><\/p>\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Check out these tips on how to communicate in the kitchen for both a productive and safe foodservice operation.<\/p>\n","protected":false},"author":23,"featured_media":13604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[1299,60,1295],"class_list":["post-13603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-arts","tag-career-advancement","tag-executive-chef","tag-restaurant-management"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Communicate Effectively in the Kitchen - Escoffier<\/title>\n<meta name=\"description\" content=\"Check out these tips on how to communicate in the kitchen for both a productive and safe foodservice operation.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/a-look-at-effective-communication-in-the-kitchen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Communicate Effectively in the Kitchen\" \/>\n<meta property=\"og:description\" content=\"Check out these tips on how to communicate in the kitchen for both a productive and safe foodservice operation.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/13603\" \/>\n<meta property=\"og:site_name\" content=\"Escoffier\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-25T13:00:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-07T00:20:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/07\/How-to-Communicate-Effectively-in-the-Kitchen-1200-\u00d7-630-px.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Sarah Larson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"How to Communicate Effectively in the Kitchen\" \/>\n<meta name=\"twitter:description\" content=\"Check out these tips on how to communicate in the kitchen for both a productive and safe foodservice operation.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/07\/How-to-Communicate-Effectively-in-the-Kitchen-1200-\u00d7-630-px.png\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sarah Larson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How to Communicate Effectively in the Kitchen - 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