Have dreams of becoming a chef one day? If so, you'll need to do more than just sharpen your kitchen knives.
Ahead, learn all the lingo that the cool kids (ahem, chefs!) are using back of house.
This popular kitchen slang is used to say that something is done, nixed or over. For instance, saying "86 the tacos" simply means that the tacos can no longer be served because ingredients aren't available.
Want to tell your team that the next dish will be ready in just a few short minutes? Saying "5 out" is the only way to relay the message.
How many orders of empanadas do you have on queue to cook up? That's how many you have "on deck" or "on order".
In the Weeds
This isn't such a fun one: A chef will say they're "in the weeds" when behind on preparing dishes.
On the Fly
If a chef tells you to make it "on the fly", you better go off to the races! He wants the dish ASAP, if not five minutes ago.
Mise en Place
A chef will say "mise en place" or simply "mise" to mean "everything's in its place", referring to ingredients or other kitchen items.
This popular phrase refers to how many dishes a chef is cooking up on an order. A cook may ask how many dishes they have "all day", expecting to hear a run down of the number of appetizers, entrees, etc.
Did someone just yell "Hot behind!"? If so, don't move - a chef has a hot, hot pan or dish behind your back and needs you to stay put until they pass.