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Restaurant Kitchen Basics

Restaurant Classics

Steve Katsandres and Eric Martenson

4.6

Based on 37 ratings

Steve Katsandres and Eric Martenson

This all-encompassing course will teach you the basics of cooking with eggs, how to create classic breakfast dishes, and how to make delicious lunch, dinner, and professional saute entrees. This course will expand your cooking knowledge and help you build confidence.

We will teach you the skills and techniques that we have used for over 42 years in the restaurant business. You can apply these skills in a kitchen anywhere in the world, including your own.

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What's inside

Learning objectives

Gain confidence in restaurant and home kitchens
To prepare and present upscale restaurant egg dishes
Egg pan, grill, and stove mechanics
The art of cooking eggs of any style
Prepare and present the joe's special scramble
Prepare and present the florentine omelet
How to create a classic hollandaise sauce
How to make the perfect eggs benedict
How to make the classic monte cristo

How to cook and present the perfect burger
How to make a fresh stacked spinach salad
How to perfectly cook a filet mignon pepper steak
How to prepare a new york steak sandwich
A variety of classic saute dishes
And more!
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Gain confidence in restaurant and home kitchens
To prepare and present upscale restaurant egg dishes
Egg pan, grill, and stove mechanics
The art of cooking eggs of any style
Prepare and present the joe's special scramble
Prepare and present the florentine omelet
How to create a classic hollandaise sauce
How to make the perfect eggs benedict
How to make the classic monte cristo
How to cook and present the perfect burger
How to make a fresh stacked spinach salad
How to perfectly cook a filet mignon pepper steak
How to prepare a new york steak sandwich
A variety of classic saute dishes
And more!
Show more
Show less

Syllabus

Introduction

Hand Washing

Bleach Bucket

Pan Trick

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Activities

Coming soon We're preparing activities for Restaurant Kitchen Basics: Restaurant Classics. These are activities you can do either before, during, or after a course.

Career center

Learners who complete Restaurant Kitchen Basics: Restaurant Classics will develop knowledge and skills that may be useful to these careers:

Breakfast Cook

A Breakfast Cook is solely dedicated to preparing the morning meal, an area where the course, "Restaurant Kitchen Basics: Restaurant Classics," excels. With an in-depth exploration of cooking with eggs in any style, crafting perfect omelets, scrambles, and classic dishes like Eggs Benedict, this role is a perfect match. The course helps build confidence in handling egg pan, grill, and stove mechanics, which are daily necessities for any Breakfast Cook. Mastering this critical menu segment ensures you can consistently deliver delicious and perfectly prepared breakfast items to start the day right for customers.

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Short Order Cook

A Short Order Cook specializes in quickly preparing and serving food, typically in diners, cafes, or fast-casual settings. The course's extensive focus on classic breakfast dishes like Eggs Benedict, Florentine Omelet, and Joe's Special Scramble, alongside items such as the perfect burger and various classic sandwiches (Monte Cristo, New York Steak Sandwich), directly aligns with the daily responsibilities of a Short Order Cook. The emphasis on speed and consistency with fundamental techniques will be invaluable, enabling quick adaptation to a high-paced environment while delivering popular, satisfying meals.

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Grill Cook

Specializing in cooking items on a grill, a Grill Cook is responsible for perfectly searing steaks, burgers, and other grilled entrees. This course explicitly covers how to cook and present "The Champion Burger" and perfectly cook a "Filet Mignon Pepper Steak," along with preparing a "New York Steak Sandwich." The techniques taught for achieving precise temperatures and ideal doneness for these classic main courses are directly transferable and crucial for excelling in a Grill Cook position. This specialized knowledge allows for confident and precise execution of popular grilled dishes.

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Line Cook

A Line Cook is a vital member of any professional kitchen, responsible for preparing specific dishes on a designated station with precision and speed. This course, "Restaurant Kitchen Basics: Restaurant Classics," directly equips you with the comprehensive skills needed to excel as a Line Cook, covering everything from mastering eggs and classic breakfast plates to executing delicious lunch, dinner, and professional saute entrees. Learners will gain confidence in handling diverse cooking techniques and learn to produce consistent, high-quality dishes, which is essential for maintaining a restaurant's reputation. The course's focus on these core classic preparations ensures readiness to confidently step onto any line.

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Food Truck Cook

Working as a Food Truck Cook demands efficiency, adaptability, and the ability to produce high-quality, classic menu items in a compact space. The course's practical skills in making perfect burgers, New York steak sandwiches, Monte Cristos, and various professional saute entrees are highly relevant. The focus on core techniques and building confidence ensures a Food Truck Cook can consistently deliver delicious and popular dishes, managing a diverse menu with professional precision. This course is ideal for those needing to master essential culinary skills for a fast-paced, mobile kitchen environment.

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Prep Cook

A Prep Cook is indispensable in a kitchen, responsible for ingredient preparation, maintaining kitchen cleanliness, and assisting line cooks. While this course focuses on cooking, the detailed instruction on core techniques, such as proper hand washing, pan tricks, and the systematic approach to preparing various dishes like a fresh stacked spinach salad or classic sauces, establishes a foundational understanding of kitchen operations. This knowledge significantly helps a Prep Cook efficiently support the team and understand the flow of service, making them a more effective and knowledgeable team member.

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Saute Cook

A Saute Cook specializes in preparing dishes by quickly cooking ingredients in a hot pan with a small amount of fat, a fundamental skill in nearly every professional kitchen. This course explicitly focuses on "professional saute entrees," providing detailed instruction on dishes such as Filet Mignon Pepper Steak, Beef Stroganoff, Chicken Parmesan, and Chicken Piccata. Aspiring Saute Cooks will develop the precision and confidence necessary to master various saute techniques, ensuring perfectly cooked and flavorful dishes every time. This specialization is a highly valued skill for any culinary professional.

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Restaurant Cook

This broad role encompasses various cooking duties within a restaurant setting, often requiring versatility across different stations. The course, "Restaurant Kitchen Basics: Restaurant Classics," is designed to expand cooking knowledge across eggs, classic breakfast, lunch, and dinner dishes, including professional saute entrees like Beef Stroganoff and Chicken Parmesan. A Restaurant Cook will find the wide array of classic recipes and fundamental cooking skills taught here directly applicable to the diverse demands of a professional kitchen, allowing for adaptability and consistent performance across a varied menu.

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Caterer

A Caterer plans, prepares, and serves food for events, often requiring versatility in producing a range of classic dishes for varied group sizes. The course’s extensive coverage of classic breakfast items, sophisticated egg dishes, professional saute entrees like Filet Mignon Pepper Steak, and various sandwiches and salads provides a robust foundation for building diverse catering menus. The emphasis on presentation and building confidence in the kitchen are vital for delivering successful culinary experiences for clients, making this course highly relevant for anyone looking to enter or advance in the dynamic catering industry.

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Deli Cook

A Deli Cook prepares sandwiches, salads, and often hot items for a fast-paced environment. This course directly teaches the creation of classic sandwiches like the Monte Cristo, New York Steak Sandwich with Guinness Onions, and Pesto Salmon Sandwich, alongside a fresh stacked spinach salad. The foundational cooking skills and confidence gained in preparing these delicious, satisfying dishes are perfectly suited for the varied and often quick-service menu of a bustling deli operation. This knowledge allows a Deli Cook to efficiently prepare a range of popular and familiar items.

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Private Personal Chef

A Private Personal Chef prepares meals for individuals or families in private settings, often requiring a diverse culinary repertoire and the ability to adapt classic dishes. The course's emphasis on creating delicious lunch, dinner, and professional saute entrees, alongside classic breakfast fare, provides a strong foundation for crafting varied menus. The focus on presentation and building confidence in preparing upscale dishes makes this course particularly appealing for aspiring Private Personal Chefs serving discerning clients, enabling them to offer a wide range of expertly prepared, classic meals.

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American Cuisine Cook

An American Cuisine Cook creates dishes that are staples of American culinary tradition, ranging from comforting classics to contemporary interpretations. Many of the "Restaurant Classics" mentioned in this course—including burgers, steak sandwiches, filet mignon, various egg dishes, and the Monte Cristo—are quintessential elements of American cuisine. This course helps you develop a strong foundation in preparing these popular and widely appreciated dishes. An American Cuisine Cook will find the techniques for grilling, sautéing, and preparing classic breakfast and lunch items highly relevant, enabling confident creation of a diverse menu.

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Saucier

A Saucier plays a specialized and highly skilled role in the kitchen, meticulously preparing all sauces that accompany various dishes, often in fine dining establishments. While this specialized position typically requires extensive hands-on experience, this course provides an excellent introduction by teaching you how to create the classic Hollandaise sauce and Bearnaise sauce. These foundational techniques are crucial for anyone aspiring to become a Saucier, as mastering basic mother sauces is the first step toward developing a comprehensive understanding of flavor profiles and culinary artistry in sauce preparation, setting a solid groundwork for further specialization.

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Institutional Cook

An Institutional Cook prepares meals for large groups in settings such as schools, hospitals, or corporate cafeterias, where consistency, efficiency, and appealing classic dishes are paramount. "Restaurant Kitchen Basics: Restaurant Classics" helps you develop the foundational skills to confidently execute a variety of established recipes demanded in institutional catering. From diverse egg preparations to dishes like Beef Stroganoff and Chicken Parmesan, the techniques learned will ensure you can consistently provide familiar and satisfying meals, crucial for managing high-volume production while maintaining quality and meeting diverse dietary needs.

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Pantry Cook

A Pantry Cook, or Garde Manger, typically handles cold food preparations, including salads, appetizers, and occasionally simple desserts, demanding precision and artistic presentation. While the course, "Restaurant Kitchen Basics: Restaurant Classics," has a broad focus, it includes making a "fresh stacked spinach salad" and emphasizes overall presentation across all dishes. The skills developed in preparing fresh ingredients, understanding flavor combinations, and focusing on aesthetic plating would be helpful for a Pantry Cook, making it a relevant role for those entering the cold station of a professional kitchen.

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Reading list

We haven't picked any books for this reading list yet.

Food Safety Handbook

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This comprehensive handbook covers all aspects of food safety, from foodborne pathogens to HACCP systems. It is an essential resource for anyone involved in the food industry.

Food Safety Handbook

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Food Microbiology

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This textbook provides a comprehensive overview of food microbiology, including the major foodborne pathogens and the methods used to control them. It is an excellent resource for students and professionals in the field.

Essentials of Food Safety and Sanitation

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This textbook provides a comprehensive overview of food safety and quality, covering topics such as foodborne pathogens, food processing, and food safety management.

Restaurant Kitchen Basics

Restaurant Classics

What's inside

Learning objectives

Syllabus

Save this course

Activities

Career center

Reading list

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