For aspiring chefs, working in a Michelin-starred kitchen is the ultimate dream. The hours are long and grueling, but the rewards are great. To get an inside look at what it’s like to be a top chef, we interviewed three-Michelin star chef, Alan Roberts. Here’s what he had to say about his day-to-day life as one of the world’s best chefs.
Prepping for Service
Before service begins, Alan spends time prepping for the night ahead. He starts by gathering all of his tools and ingredients from around the kitchen and organizing them on his work station. His knife roll, chef bag and knife bag are essential items that help him stay organized during service. Once everything is in place, he begins prepping dishes for service. This includes cutting vegetables, preparing sauces and marinades, portioning proteins and more. It takes several hours to prepare all of the dishes for service so it’s important that Alan stays focused throughout this process.
Service Begins
Once service begins, things move quickly in Alan’s kitchen. He works with his team to ensure that each dish is cooked perfectly before it leaves the kitchen. He also tastes every dish before it goes out to make sure that it meets his high standards of quality control. As orders come in from customers, Alan works with his team to execute each order quickly and efficiently while still maintaining quality control standards throughout service.
Clean Up Time
Once service has ended for the night, it’s time for clean up duty! This includes cleaning all surfaces and equipment used during service as well as putting away any remaining ingredients or tools used during prep or cooking time earlier in the evening. After everything has been cleaned up properly, Alan can finally call it a night!
Reflection & Rest
At this point in the day Alan reflects on how things went during service – what worked well? What could have gone better? What did he learn from tonight’s experience? Then he takes some time to rest before starting all over again tomorrow night! Working as a Michelin starred chef is no easy feat but with hard work and dedication comes great reward – both professionally and personally!