Local Chefs Share Top Efficiency Tips

Recipe for an efficient kitchen

Ingredients
Have a strong “mise en place” (have everything in place in front of you).

Time Control
Always start with the most demanding project.

Be Flexible
Be able to adapt your recipe based on available ingredients.

Notes:
Having a plan B is a must!

The work area must stay clean and organized. Avoid building up a mess!

Lastly, stay confident, and try again if you don’t succeed at first!

For best results, follow the instructions of the recipe above!

Philippe Gehin

Chef, La Cabriole

Set the Stage

Having all your equipment staged and ready to use when/where you need it will save you time and hassle. Staging your tools and equipment helps you move seamlessly through the steps of a recipe while remaining organized. For example, if I’m blending and straining a sauce, I will set up my strainer over a pan with a ladle ready before I start bringing ingredients together. Once I’m done blending, I can start straining without having to stop.

Spence Guffey

Chef, Spice Trail

Keep Quality Tools

Quality tools can improve efficiency in the kitchen. A good knife and quality vegetable peeler will serve almost any cutting task. I recommend Kiwi #171 knife and OXO Good Grips Swivel Peeler. I also recommend a quality cutting board, approximately 18×13 inches made of heavy poly or maple wood from John Boos. A 10- to 12-inch skillet with a lid is essential. Choose stainless skillets with heavy bottoms or heavy aluminum ones with full thickness to the rim, such as All-Clad skillets.

BJ Hightower

Chef, Tremont Tavern

Intentional Movements

Efficiency starts before the fire is on. It’s crucial to inspect every product and respect what you’re working with. “Mise en place” is your playbook; everything should have a place and everything should be in its place. Every movement should be intentional. Most importantly, show up clear, focused, disciplined, and mentally prepared to deliver a good dish. A sharp mind and an organized station will always outperform chaos. The difference between good and great is the attention to detail.

Matt Combs

Culinary Director, Drakes, Bluegrass Hospitality Group

Communication is Key

Lupi’s key to kitchen efficiency is our organization, cleanliness, and communication. Everything has a place, from prepped items to produce to our dry goods. We clean as we work, label and date everything in house, and communicate to our teammates consistently throughout the day.

Matt Douglass

Operations Manager,
Lupi’s

Functional Flavor

I cook with “functional flavor,” which means intentionally cross-utilizing ingredients to build depth while reducing waste. For example, when making penne chicken alfredo, I salt my pasta water like the sea so it can later help season and emulsify the béchamel sauce, while the rendered juices from the grilled chicken are folded back into the dish to create a more cohesive, layered flavor experience. It’s about making every ingredient work harder and smarter throughout the cooking process.

Antonio Tate

Chef & Owner, Party Bites Kitchen + Catering