There are many different tools that chefs are using when cooking but among the most important is the standard recipe template. As for any professional chefs, the importance and purpose of recipe is both practical and theoretical. Recipes are designed mainly to include all technical aspects of making a dish while showing the proper way of displaying the artistic combination of flavor and texture. Food recipe is communicating the ingredient and the procedures that the chef is using to make his/her creation. The rest of the kitchen staffs can acquire the skill of the chef by simply using this book.
Chefs who don’t have their recipes on paper frequently does the cooking on their own for perfecting it. Unless the chef put the recipe into his staffs as well, it will be difficult to achieve a certain level of consistency. Say that the chef scribbled the recipe on just a piece of paper, this will still make it hard for him to maintain a positive experience among its guests from the foods served.
Of course, recipes won’t always be perfect and the kitchen crew will have to learn how they can make adjustments on the consistency and seasoning to match the palate of the chef. In relation to this matter, the recipe presented to them acts as a guide for the chefs to ensure that their staff are going on where they need them to. Cooks in the end should know the palate and the expectations of the chefs to be able to recreate recipes that match their standards.
Ultimately, recipes are template that chef uses to educate his team in meeting criteria not just for techniques but also, for flavor on a given dish. The primary goal is, the staffs replace the same tastes, texture and presentation without the supervision of the chef. In practice, this tells that the palate of cook knows whether the flavor of the said ingredient changes and makes the adjustments on recipe to be able to meet expectations of the head chef when talking about flavor profile and texture.
So to give you a quick example, if a recipe needs a cup of garlic or onions, the actual quantity might change depending on the season and variety of garlic or onion being used. The reason for this is that, garlic and onions have different intensity of flavor that is mostly based on the season, variety and to which region the produce was grown. The recipe needs to be adjusted to be able to meet the standard of the chef. Again, the recipe serves as a guide for staffs to thoroughly understand the intent of the chef.