LAWS OF THE KITCHEN
You are now at the point of your life when you are developing your professional reputation. You are doing so at one of the top-tier destination resorts in the country — make it count. Only your work ethic will speak for you, not past chefs or friends.
You must love to do this for a living — no question. You must love to stay late or come early if it is necessary to get the job done. You must love to practice only the best, most perfect techniques in order to produce a product you are proud of. Your end product is a direct reflection of how much love and respect you have for yourself and your work.
All cooks must work in the most efficient manner, with full regard to producing the highest quality product possible.
Responsibility of each and every cook to keep any area at which they are working spotless, regardless of its condition previously.
Responsibility of all cooks to know everything about their stations. What is it? Why is it here? How long has it been here? Who made it?
Each cook should familiarize himself with every product they are using on a hands on basis. Learn its origins, its classic uses in the French kitchen, and how we use it here at the Sun Valley lodge. Each cook should know and record all recipes and techniques that are applicable to their stations.
All cooks must think ahead and anticipate. Having your stations set up completely, with back up mise en place close at hand in anticipation. Doing small projects during service lulls is a way to think ahead for your partner. Always think about the next project, doing mise en place for the next day, work to keep your partner set up, start breaking down your station early, etc.
All cooks must watch each other's back. If you are done setting up, see who needs a hand. Help the dishwasher. If someone is in the weeds do something for them. Split common jobs between stations. Work for the team so we can have the tightest kitchen in sun valley.
The original version of these rules were posted in the kitchen of Café Boulud in New York City
during Andrew Carmellini’s tenure as chef de cuisine.