If meat isn’t fully cooked properly, a chef may say this to order the meat cooked for another minute or two. Thai kitchens may call this a “ticket” or a “table”, whatever makes most sense to the team. This is a ticket to dine, on which wait staff takes a table’s orders and sends to the kitchen to fulfill. It is believed that this practice began with the legendary Auguste Escoffier, who not only pioneered fine French cuisine but also the modern kitchen brigade system found in restaurants all over the world. Short for “Mise en place”, which means “everything in its place” in French, this refers to the preparation of ingredients and setting up of equipment at a station so that orders can be efficiently expedited.
Or they might say this to the wait staff to let them know their order is almost done, as in “Don’t go on your smoke break now, your order is on deck!” A chef may call this out so the rest of the kitchen is ready to do their part when the time comes. This phrase lets others know that an order is being prepared. But he explains that this term isn’t really used in Thai kitchens, so when someone does say it, most of the time there are just puzzled looks in response. “Kill that tenderloin” is the example US Chef Riley Sanders from One MICHELIN-Starred Canvas gives. A chef will say “Kill it” when a customer wants a dish, usually steak, well done. No murder scene to be found here, although some chefs may think so. You wouldn’t be wrong to think it should be “trial”, as in “trial by fire”. To “trail” in the kitchen is when a chef checks out a potential new cook’s skills in action. Well, maybe a little like following someone. If you guessed this has something to do with going on a hike to shed a few pounds or secretly following someone, you’d be wrong. Then they have to make the order “on the fly” to ensure the table gets their order as soon as possible! This is the kitchen’s way of demanding immediate action, usually when it’s discovered that wait staff forgot to hand over an order or the kitchen missed an item. It’s how many of each dish must be made at that point in the evening when he calls those numbers out. Steve Doucakis, the American chef at MICHELIN Plate recipient Quince explains that saying “3 duck, 8 chicken, 6 pork, and 7 sea bass all day” is not a to-do list for that entire day. In the kitchen, “all day” means how many total orders of a certain dish are needed from the kitchen at that moment. No, this is not like Captain America’s “I can do this all day”. Not a cry to Save Our Ship, but a call for a different kind of help. This is kitchen shorthand for “sauce on the side”, either written with an order or said aloud, such as, “I need that salad SOS”. That meant to get rid of their clientele by sneaking everyone out through the rear exit at 86 Bedford Street. Police officers were paid off to warn the bartenders at Chumley’s in downtown Manhattan to “86” their customers before a raid. The term originated in the Prohibition era in the US, when serving alcohol was illegal. Head chefs will also “86”, or cancel or reject, a dish or preparation that doesn’t meet their exacting standards. This is an essential communication between the kitchen and the wait staff, making sure the menu is updated. “86 the salmon special”, for example, if they ran out of salmon. So, “Pick up 8:30 for 100” would mean dishes would need to be ready to serve 100 diners at 8:30 pm.Ĭhefs use this when they need to remove something from the menu, usually because they ran out of an ingredient. This could also be used to describe a deadline. Wait staff who hears “Pick up Table 4!” knows their dishes for Table 4 are ready. It means that an order is ready to be served.
This is another term you’ll hear frequently in the kitchen. So, it’s no surprise that Chef Sujira “Aom” Pongmorn of Saawaan, the One MICHELIN Starred Thai restaurant, admits to shouting “behind” or “hot” quite a bit in her kitchen.
There are a lot of sharp knives, hot dishes, and heavy pans in a busy kitchen. “Behind” and “hot” are warnings to avoid accidents. These are terms you’ve probably heard many times in cooking shows as you watch the chefs rush from station to station. As in “Fire main courses, Table 2” or “Onion soup, Table 18, Fire!” Think of it more like “Ready. When a chef says “Fire”, it’s to tell the team to start on a dish right away. These items are not prepared in advance, such as sauces pre-made and ready to be poured over a dish. This French phrase (say “minute” like it rhymes with “tea boot”) describes a dish that must be made fresh, right at that moment.
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