{"id":7218,"date":"2021-10-06T13:00:44","date_gmt":"2021-10-06T18:00:44","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=7218"},"modified":"2024-06-28T19:05:31","modified_gmt":"2024-06-29T00:05:31","slug":"the-importance-of-measurement-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/the-importance-of-measurement-in-the-kitchen\/","title":{"rendered":"The Importance of Measurement in the Kitchen"},"content":{"rendered":"

There\u2019s a widespread and ongoing debate in the culinary world over whether professional chefs should measure every ingredient. Of course, you\u2019ll find diehard proponents with a list of logical reasons why successful recipes need careful attention to ingredient amounts.<\/p>\n

On the other hand, there are those chefs who claim never to measure ingredients, but instead add whatever feels right. Many chefs on this side of the aisle claim that meticulous measurement can interfere with the creative process in the culinary arts.<\/p>\n

Whereas baking can require careful measurement of ingredients, it\u2019s often said that one of the joys of cooking is the freedom not<\/em> to be so precise. Depending on your passions, preferences, and personality type, one approach might work better for you than another.<\/p>\n\"A\n

All of this said, in order to know what needs a dash more or less, you need to start by measuring everything. With time you will become intimately familiar with the types of spices, seasonings, and other ingredients \u2014 and their quantities \u2014 needed for your recipe.<\/p>\n

Measuring in a Professional Setting<\/h2>\n

If you\u2019re working in a restaurant kitchen, you\u2019ll be required to measure precisely. There are good reasons for this. For one, patrons will expect a meal that always tastes the same. If they receive a cassoulet that is seasoned differently every time they visit your restaurant, they\u2019re likely to take their business elsewhere at some point. Restaurants become well-known and well-loved largely because of the consistency they provide to their customers.<\/p>\n

Additionally, executive chefs and restaurant managers won\u2019t appreciate you going rogue on their carefully crafted recipes. Many of the offerings on a restaurant menu<\/a> come from years of work and experimentation. And if your restaurant serves patrons who are also fans of the head chef, they\u2019re going to want the head chef\u2019s most authentic culinary masterpieces.<\/p>\n

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\"Jeffrey“Culinary school taught me to be in touch with the classic dishes from around the world. Most of all, it was a concentration on technique. Also, it provided the opportunity to work in a team environment with a bunch of other chefs to put together a meal.”
\nJeffrey Lammer, Kitchen Manager and Boulder Culinary Arts Graduate<\/strong><\/p><\/blockquote>\n<\/div>\n

Often, the practice of mise en place<\/a>, something most chefs learn via their culinary education<\/a>, is a primary way that chefs can succeed in their early careers. Having everything in its place and being able to access what you need when you need it is an excellent strategy for keeping the kitchen operating smoothly even during the busiest times. You may even be weighing and measuring ingredients prior to the restaurant doors opening for the day, just to be as prepared as possible when the orders start rolling in.
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