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General Discussion 37

Question about the inner workings of a large Chinese restaurant kitchen

E Eto | Dec 30, 201004:01 PM

I've never experienced more inconsistency with food than at large Cantonese restaurants, including some highly regarded places in LA and NYC. I'm sure it matters when I'm with a small group with someone in the group just wanting their favorite Chinese American dish, or when I get the finicky vegetarian, rather than the big adventurous group with the pre-ordered banquet. Whenever I peer into an opening to the kitchen, it looks like there's an army of cooks back there. And I've always thought of my chances for a great meal depending on if I get the A-team, as opposed to the B-team, or C-team cooking my food. As I've heard other hounds describe the kitchen teams this way, this imagery has always stuck with me. But I'm not sure if this is how it actually works. I'm just trying to figure out if there's a better way to maximize my chances to get a great meal, even when I'm working with some obstacles.

So I guess I'm asking,
1. if that imagery of the kitchen team is in fact true;
2. how do you maximize your chances to get the most expert chef to prepare your meal
3. more generally about the division of labor inside the Chinese kitchen (if anyone wants to explain).

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