This short book explores the “unspoken code” of the professional kitchen. If you have been in the hospitality industry for a long time then you realize that the “kitchen code” is a culture, an underlying philosophy, a way of life at most of the well-run places you have ever worked. And conversely, everyplace you worked which had crappy food or low moral probably had staff and leadership which did not follow “the code”.To those who have never been in a professional kitchen, these implied rules seem harsh, archaic even. But for everyone who has endured the long, hot, stressful shifts of a full-service kitchen riding the adrenaline wave of a busy service, these standards make total sense. You understand that with every dish sent from the Kitchen, we are being judged by a guest who is going to be either happy or dissatisfied with the work we have just done. We are judged not just once per shift, but judged a hundred or more times every shift, every day!