The work in the kitchen

The work in the kitchen is all about speed, focus, coordination and collaboration. Each one is responsible for their station - starters, protein-related ingredients, side dishes, patisserie…and the one who assembles it all. The timing must be perfect ⏰

The commando comes from the service, which table is getting what when. The message enters the kitchen, and the clock starts ticking.

Like a coach in a football game, the instructions are spoken aloud, and each one, waiting in their positions /station, puts their hands to work 👩‍🍳👨‍🍳

The instructions must be exact - if a visitor wants adaptions to the dish or cannot tolerate particular ingredients, the team must make the necessary adaptations.

Comparable to a lean manufacturing process, an optimal organisation is needed to maximise speed and optimise the process.

The dish must arrive at the guest on time, with all correct ingredients, in complete harmony, following the recipes of the Chef.

Minutes before the storm starts, it's about waiting until the rush flows in. When the peak hour approaches, complete focus is indispensable. A fascinating process to observe 👀

Here is a little "behind the curtains" of last week at the Hotel Balm in Meggen, Switzerland. to read more about the restaurant, check out their website.

The Hotel has two different restaurants in-house - La Pistache, a 16 points Gault Millau Restaurant, and the Bistro offering a more casual menu (but with no less well-presented dishes).

It is definitely worth the visit. Beat Stofer, the Chef & owner (together with his wife Sandra) and the team will make sure that you will be well served 😉