Veg section in a professional kitchen

Today I’m going to talk about Veg section in a professional kitchen.

Veg section in a Professional Kitchen is a section that is generally run by a Commis Chef. It can be a tedious section but if it’s executed properly a Commis Chef can feel just as much satisfaction from Veg section as they would another section.

 Potatoes and Vegetables are an important part of a meal not only do they finish off a well balanced meal but they also provide the colour on the plate. A good Chef will be aware of having different colours of veg available on a daily basis. Although greens are good for you in a Restaurant having two green vegetables on a plate wouldn’t be very appealing to look at – after all we do eat with our eyes.

Key points to be aware of when cooking Potatoes and Vegetables are:

·         Don’t overcook – there is nothing worse than    looking at limp opaque looking vegetables

·         Colour – Make sure you use different colours of  vegetables

·         Varity – especially in hotels where you have  guests eating for a few days or more make sure  they have different vegetables on a daily basis.

·         Versatility – potatoes and vegetables are such  versatile ingredients you can let you imagination  go wild with so many different recipes to try

·         Seasoning – this is key especially with potato  dishes such as Gratin Dauphinoise.

Veg section is a good section for Commis Chefs to learn all the French term in the Kitchen the main ones being the Cuts of Veg which include:

·         Brunoise – which mean small diced vegetables

·         Macedoine – which means large diced vegetables

·         Julienne – which is thin strips of vegetables

·         Jardiniere – which is batons of vegetables

·         Paysanne – which is thin shapes such as circles, triangles and squares usually found in Minestrone

·         Mirepoix – which mean roughly chopped vegetables mainly used for stocks and soups.

Veg section is probably the most forgotten section in a Kitchen but it plays a very important part of the kitchen.

If you need a Commis Chef to help you out on your Veg sections  please contact our Back of House Recruitment Consultant Orla Murphy at Back 2 Front on 0117 9041001 or visit our Chef Agency Bristol or Chef Agency Bath or Hospitality Staff Bristol and Bath pages