Slang in the Kitchen: Chef’s Slang from Around the Globe

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A chaotic kitchen line with steaming pots.

Introduction: The Secret Language of Chefs

Kitchens aren’t just where food gets made—they’re loud, fast, and full of a language all their own. Chef’s slang is the heartbeat of the culinary world, a mix of gritty shorthand and colorful lingo that keeps the chaos in check. From greasy spoons to Michelin-starred spots, this slang crosses borders, picking up flavors from every corner of the globe.

Imagine a chef shouting, “86 the scallops!” while a line cook calls “Hot behind!” as they maneuver through the kitchen. Across the globe, whether it’s a Parisian bistro, a Tokyo sushi bar, or a Sydney café, chefs rely on quick, clear communication to keep the plates flowing. But beyond efficiency, kitchen slang creates camaraderie—a sense of belonging that unites teams under pressure.

Let’s step into the kitchen and explore the slang that chefs sling around the world, from the line to the pass, wherever food meets fire.

Behind the Line: Universal Kitchen Language

Time and Urgency

When the dinner rush hits, speed is everything. These universal terms help chefs stay quick, clear, and in sync:

Table: Universal Kitchen Slang

TermMeaningExample Usage
86Out of stock or unavailable“86 the soup—it’s gone!”
On the FlyRush order needed immediately“Burger on the fly—now!”
In the WeedsOverwhelmed or behind“Help, I’m in the weeds over here!”
MisePrepped ingredients ready to go“Your mise is a mess—fix it!”
FireStart cooking an order“Fire three steaks, two medium, one rare!”
Behind!Warning when moving behind someone“Behind—hot tray coming through!”
Corner!Alert when turning a corner“Corner—watch out!”
Pick-upGrab and deliver a ready dish“Pick up table five—plating’s done!”

Regional Kitchen Slang

🇺🇸 American Grease: U.S. Kitchen Slang

In the U.S., kitchens are loud and brash, and the slang has that diner-to-food-truck swagger:

🇫🇷 French Kitchen Terms

The classic French brigade system influenced kitchens worldwide, and many of its terms are still in use:

Example:

  • Chef: “Fire two duck confit, one steak bleu.”
  • Line Cook: “Oui, Chef—three plates all day!”

🇬🇧 British Kitchen Slang

British kitchens blend classic French influence with their own colorful terms:

Example:

  • Head Chef: “Two fish and chips, one steak pie—bosh it out, lads!”
  • Line Cook: “On it, Chef—three plates all day!”

🇮🇹 Italian Kitchen Slang

Italian kitchens are known for their passion and tradition, reflected in their language:

  • Cucina: The kitchen crew or vibe, beyond just the room.
    Example: “Our cucina’s tight—nobody misses a beat.”
  • Fuori: Dish ready to leave the kitchen.
    Example: “Pizza Margherita—fuori!”
  • Al Dente: Pasta cooked firm to the bite.
    Example: “Spaghetti al dente—table 9!”
  • Bruciato: Burnt food.
    Example: “That focaccia’s bruciato—start over.”
  • Pronto: Ready or finished.
    Example: “Risotto pronto—pick up!”

🇦🇺 Australian Kitchen Slang

Australia’s kitchens are known for their laid-back but fast-paced vibe, with slang reflecting both efficiency and camaraderie:

Example:

  • Chef: “Flat out tonight, mates—let’s knock up those steaks quick!”
  • Line Cook: “Bangin’ ‘em out now, Chef—should be up in five!”

🌏 Global Spice: Slang from Beyond

Kitchens worldwide bring their own heat, with slang as diverse as their dishes:

  • Wok It (Asia): Cook fast in a wok.
    Example: “Wok it quick—customers are piling up!”
  • Chop-Chop (Asia): Hurry up, now.
    Example: “Chop-chop on those dumplings—lunch rush is here!”
  • Sabroso (Latin America): Tasty or good.
    Example: “This salsa’s sabroso—send it out proud!”
  • Murasaki (Japan): Soy sauce.
    Example: “Pass the murasaki for the sashimi plate.”
kitchenslang

Station-Specific Language

🔥 Hot Line

  • On the Range: Working at the stove.
  • Working the Pass: Expediting dishes for service.
  • In the Window: Dish ready for pickup.
  • Dead Plate: Food that’s too cold or improperly cooked.
  • Hot Behind!: Warning when carrying hot items.
  • Sharp!: Warning when carrying knives.

🥗 Cold Station

🍰 Pastry Kitchen

Service Time Language

🚨 Rush Hour Terms

✅ Quality Control

Modern Kitchen Evolution

📸 Contemporary Terms

🛡️ Health and Safety

  • Allergen Alert: Dish requires special care due to allergies.
  • Clean As You Go: Maintain cleanliness during service.
  • Cross-Cont: Cross-contamination, a major food safety risk.
  • Safe Temp: Food must be cooked or stored at the proper temperature.
  • Danger Zone: Temperature range where bacteria grow rapidly.
  • Red Flag: Potential safety or quality issue.

Kitchen Culture

👥 Team Dynamics

🧑‍🍳 Kitchen Hierarchy

Special Situations

🚨 Emergency Language

🧹 Recovery Terms

Conclusion: The Universal Language of Kitchens

a chef cooking and saying "fire three steaks on the fly,”

Kitchen slang isn’t just a collection of words—it’s the lifeblood of culinary culture, built on speed, clarity, and teamwork. Whether you’re dodging “hot behind!” in a New York steakhouse, shouting “service!” in a French bistro, or calling “bang out!” in an Aussie café, these words keep the chaos in check and the plates flowing.

So next time you hear “86 the scallops” or “fire three steaks on the fly,” remember: it’s not just slang—it’s the sound of kitchens cooking up excellence, one plate at a time.

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