Having microwaves in restaurant kitchens is not necessarily seen as "bad," but they are generally used sparingly and for specific purposes. Here are some reasons why kitchens may have microwaves:
Quick heating for staff meals: In busy restaurant environments, kitchen staff often need to eat quickly during their breaks. Microwaves allow them to warm up staff meals efficiently, ensuring they get the sustenance they need without spending too much time away from their duties.
Thawing frozen ingredients: Microwaves can be used to thaw certain ingredients quickly and safely, which can be helpful when there is a sudden need for a particular item in a dish.
Finishing certain dishes: Some restaurants might use microwaves as part of the cooking process to finish specific dishes, especially when time is of the essence and the microwave can achieve the desired results.
Heating pre-cooked components: In establishments that partially pre-cook certain components of a dish, a microwave might be used to heat those components before final assembly and serving.
Reheating certain items: While high-end restaurants typically avoid using microwaves to reheat main dishes, they might use them to reheat smaller items like sauces, side dishes, or garnishes.
However, it's essential to note that the use of microwaves in high-end or Michelin-starred restaurants is generally limited and discreet. Many upscale establishments prioritize traditional cooking methods and precision in their kitchens, valuing the art of culinary techniques and presentation. The goal is to provide customers with the highest quality dining experience possible, which often involves freshly prepared dishes.
Each restaurant's kitchen setup varies depending on its culinary philosophy, menu, and the chef's preferences. Some high-end restaurants may choose not to have microwaves at all, while others might use them judiciously for specific tasks.
Ultimately, the presence of a microwave in a restaurant kitchen doesn't automatically imply lower quality or laziness. It's about how the chefs and kitchen staff utilize it in conjunction with other cooking methods to maintain the restaurant's standards and meet customer expectations.