Kitchen Math

A professional chef must have many skills in addition to cooking. A food service operation is, after all, a business venture whose primary purpose is to make enough profit to stay in business. While developing recipes and creating menus is a big part of a chef's job, it is also important that his or her culinary creations are delivered with consistent quality and cost. That involves doing the math!

For example, it is the chef's responsibility to make sure there is minimal waste in the kitchen. This means recipes need to be converted to produce the exact amount needed while retaining the same flavor profile as the original recipe. It also means purchase orders must be calculated accurately so that enough product is ordered but not so much that it becomes stale or spoiled before it can be used. Establishing appropriate menu prices is another task that could affect the restaurant's profits; this will involve finding the accurate costs of each recipe whenever seasons or purchase prices change.

Not only will the chef perform these calculations daily, he or she may be responsible for training other staff members to do them as well. To be sure that future chefs are prepared for this important aspect of their jobs, math will be one of the first courses students take in their culinary or baking and pastry program.

Math is an essential tool that will be used to keep the business afloat and allow the chef to continue to create culinary masterpieces!