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There are many rules to follow when it comes to working in the kitchen and following some of them will certainly make the difference between a successful cooking career and one that flops pretty quickly.

The so called Laws of The Kitchen have been written and passed on in many forms but a recent post by chef Paul Sorgule who has produced a comprehensive list of how to behave in the kitchen. Sorgule has worked as a chef, restauranteur and culinary educator and has written a piece on the Culinary Cues blog that list 28 different laws of the kitchen.

We think he’s pretty much nailed what’s needed perfectly for a great start in any kitchen and the advice is all sound. Below you can see his list and there’s a lot more detail offered about each point on the Harvest America Ventures website.

1 - My KNIVES are my KNIVES – HANDS OFF!

If you are looking for a sure-fire way to bring a cook to insanity – try picking up his or her knives to use without asking.

2 -NEVER, EVER, PUT DIRTY KNIVES in the SINK and WALK AWAY.

3 - DON’T be LATE- On TIME is at LEAST 15 MINUTES EARLY.

4 - MAKE SURE that your MISE is ALWAYS TIGHT.

When mise en place starts to fall apart for one cook so goes the rest of the line.

5 - KEEP your HANDS off my MISE EN PLACE.

6 - I MAY YELL AT TIMES TO GET A POINT ACROSS – DON’T TAKE IT PERSONALLY.

Some may view this as the creation of a hostile work environment and it can certainly be seen as just that, but when used sparingly it can be effective.

7 - BEND your KNEES DAMMIT!

The majority of kitchen injuries happen because an employee lifted, reached, or turned incorrectly.

8 - WORK CLEAN – ALWAYS!

9 - KNOCK FIRST – WHEN LEAVING the WALK-IN and ALWAYS ASSUME that SOMEONE is on the OTHER SIDE.

10 - Say “BEHIND” WHEN you ARE.

When walking behind a person in the kitchen, coming up to a corner, or entering into a room or cooler – always announce your presence.

11 - SWEAT the DETAILS – It’s ALL in the DETAILS.

12 - NEVER SACRIFICE QUALITY for SPEED, NEVER SACRIFICE SPEED for QUALITY, be PREPARED for BOTH.

13 - HOT PANS and WET SIDE TOWELS DON’T MIX.

14 - ALWAYS TAKE CARE of the DISHWASHERS.

15 - KEEP VENDORS HONEST – CHECK PRODUCT when it ARRIVES.

16 - You START it – You OWN it.

Put a pan on the stove, turn on the flame, add a bit of oil, and walk away assuming that someone else will keep an eye on it for you? I think not.

17 - A HANGOVER is not an EXCUSE.

18 - No GLASS in the KITCHEN.

Glass and food do not mix. Use disposables or plastic for your water, if you see a cook using glass – address it immediately, and if anyone ever uses a glass to scoop ice out of the ice machine – show them the door. A broken glass in an ice machine is one of the restaurant’s worst nightmares (next to a fire, sewer problem, or fire suppression activation).

19 - ROTATE – LABEL and DATE – No EXCEPTIONS, No EXCUSES.

20 - DON’T ASK ME to TASTE if you HAVEN’T FIRST DONE so YOURSELF.

21 - Put EVERYTHING BACK WHERE it BELONGS.

22 - DON’T OPEN ANOTHER CONTAINER of SPICES BEFORE CHECKING for any OPEN ONES in USE.

23 - CLEAN UP YOUR OWN SPILLS – IMMEDIATELY.

24 - In THE HEAT of SERVICE- ALL for ONE and ONE for ALL.

25 - STAY HYDRATED.

26 - STAY PROFESSIONAL – DON’T be an ASS.

There is no room in a professional kitchen for renegades who think that all of this is a joke. This is serious business and your cooperation is essential. If you want to be a rebel and come across as an ass then I would encourage you to look for work elsewhere before the crew decides to straighten you out.

Read more from Paul Sorgule.

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