By Webtrenddata 
Professional kitchens are fast-paced, high-pressure environments where efficiency is key. To keep communication sharp and precise, chefs use a unique slang that may sound like a foreign language to outsiders. Whether you’re a food enthusiast, an aspiring chef, or just curious, here’s a guide to common kitchen terms and what they mean.
Common Kitchen Slang and Their Meanings
1. “Yes, Chef!”
A universal response in kitchens, showing respect and acknowledgment of instructions. Used to keep things moving without unnecessary back-and-forth.
2. “All Day”
Refers to the total number of a specific dish that needs to be prepared. Example:
- If four steak orders come in separately, a chef might say, “I need six steaks all day!” (meaning six in total, not just the new four).
3. “In the Weeds”
A term for being overwhelmed during service, often due to too many orders or falling behind schedule.
- Example: “I’m in the weeds on pasta station!”
4. “On the Fly”
Indicates something needs to be made quickly, usually due to a mistake or last-minute request.
- Example: “We need one more risotto on the fly!”
5. “Fire It”
Tells the kitchen team to begin cooking a specific order.
- Example: “Table 12 is ready—fire the steaks!”
6. “86’d”
Means an item is out of stock or removed from the menu.
- Example: “We’re 86’d on oysters tonight.”
7. “Behind” / “Corner”
Used to warn others when passing through tight kitchen spaces to avoid collisions.
- “Behind!” (When walking behind someone with hot food or sharp objects.)
- “Corner!” (When turning a blind corner with plates, pans, or knives.)
8. “Mise en Place” (Meez-on-plahs)
A French term meaning “everything in its place”—refers to having ingredients prepped and organized before service.
- Example: “Make sure your mise en place is set before dinner rush.”
9. “Expo” (Expediter)
The chef or team member who manages orders and plates food before it reaches the customer. The expo ensures presentation, timing, and communication between the kitchen and servers.
10. “Walk-In”
Refers to the walk-in refrigerator, where bulk ingredients and perishables are stored.
- Example: “Check the walk-in for more truffle butter.”
11. “Dragon”
Used in some kitchens to refer to a dishwasher, highlighting their essential role in keeping operations smooth.
12. “Pass”
The counter where plated dishes are placed before being served. The head chef or expo inspects and calls out orders here.
13. “Family Meal”
A pre-shift meal prepared for staff before service, usually made with leftover ingredients.
14. “Monkey Dish”
A small dish or ramekin used for sauces or garnishes.
15. “Shoe”
A derogatory term for an overcooked steak or protein.
- Example: “This steak is a shoe—refire it!”
Why Kitchen Slang Matters
Understanding this secret language gives you insight into the world of professional kitchens and makes watching chef-driven shows or dining at high-end restaurants even more fascinating.