[piracer]

i just landed a part-time job at this gourmet deli/mini bistro in a rather crowded shopping centre/mall. its an open kitchen, as mentioned and the things we produce is very simple, stews, pasta, sandwhiches, etc. when i first started i was afraid of people looking at me cook, (its fully glassed, so its not like just one window, its 3) and me screwing up (if i do) and things that chefs normally do like tasting and such.

so far its been good, but anyone have any thoughts on working in these kind of conditions?

[chrose]

Ehh we're all showoffs at heart. If we weren't we wouldn't be cooking for a living
You'll get used to it and then you'll pretend you don't know anyones watching as you act like you always flip a tomato, and your knife 3 times in the air and slice it as it comes down
Besides unless you lose a finger on the cutting board, most people will have no clue if you screw anything up.

[piracer]

really? how about things like dipping your finger into the sauce pan to taste. i know i did that at home and my grandmother was like, 'what the **** are you doing' kinda thing.

[Blueicus]

if you want to taste something I recommend you have a few spoons laying around for that purpose. I just think the most important thing to remember is that if you feel like you 're doing something unsavoury, at the very least turn the other way before you do it.

Another thing that was drilled into my head at the very beginning of my work in the open kitchen is if you're going to replate or do anything to the dish, take it off of the expediting line before adjusting it.

[nowIamone]

Instead of a few spoons, I keep a small ramkin with a spoon in it. I dribble a little bit of the sauce into the ramkin with the large pot/stir spoon, then just taste from the ramkin with a small spoon. Many times a few drops in to the spoon that is laying in the ramkin is enough, so I use the same over and over through the night.

[Steve A]

I've worked in quite a few open kitchens. Don't sweat them looking at you all that much. Heck, when you're busy you don't see much anyway.

The place I'm working with has a glassed in grill station as it's primarily steaks, ribs and grilled chix. By the time the cooking starts, grease is already clouding those windows.

Ciao,

[panini]

I enlarged the opening to the bakeshop. I invite customers back all the time and they can usually see all that is being produced. I found this a much better way to show your customers a clean kitchen.

[piracer]

oh yeah, that is definetlly a big key point in my workplace. the customers are encouraged to look around and theres a small wine cellar next to the stove that the store retails, so everyone has a big look around. but you know, i find it alot of fun to invite customers in too look around and stuff.

[rat]

The open kitchen is nice, it makes you work cleaner and lets you show off a bit to the customers. We give kitchen tours all the time as well as having an occasional chefs table in the private dining room in the kitchen. People like the behind the scenes action. We are lucky enough to have a full butcher shop (air conditioned) full bakery and pastry shop, and best of all a 26 foot long custom Bonnet range. Chef likes to show it off, its his baby.

You do get used to people watching you but we also have the "eye in the sky" so you never know who is watching. Though I feel most people who come into the kitchen expect some sort of "Hells Kitchen" experience.

[Andrew563]

I love open kitchens. The interactions with the guests are great. Another added bonus, open kitchens aren't as hot. The heat from the stoves and ovens has room to disappate. Instead of building up in a closed room.