Kitchen Efficiency Quotes

The secret of a successful restaurant is sharp knives.

The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun.

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

The only unitasker allowed in my kitchen is a fire extinguisher.

What feats of ingenuity have we not been forced to perform, at times, in order to meet our customers' wishes? Those only who have had charge of a large, modern kitchen can tell the tale.

I like a very clean kitchen, and when I'm cooking, I try to clean as I go.

When I'm doing kitchen planning as well as bathroom design, I try to walk through the day with the homeowner. If we're talking about a kitchen, it will be: So, we are walking in with the groceries. When we are taking them out of the car, where will they go? What is the distance to fridge, to pantry?

The most important thing in the kitchen is the waste paper basket and it needs to be centrally located.

You have to be disciplined about being in the kitchen.

Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.

Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment of money that will save you hours of time down the road, and hopefully some cut fingers.

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.

I am good at just looking in the kitchen and getting stuff on the table and keeping the mess minimal. There's an art to the drudgery.

Although a food processor is not an absolutely essential piece of equipment, because you can certainly chop, grate, slice, knead and mix everything by hand, it does do all these things very quickly and efficiently and saves you time and energy.

If you bake all the time, just leave your butter on the counter so it's always ready.

My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.

We are all victims of the marketing that says cooking is hard and takes too long, but that's simply not true. Scrambled eggs take five minutes to make.

I'd like something that peels potatoes really quickly - that would be wonderful.

In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go.

To transfer food into a bowl from a pan that you've just cooked in, it's a loss of energy; it's wasteful. People think it's very sophisticated, I don't think it's so smart.