Pantry Common Sense: Where Great Meals Begin

For most cooks, the pantry station marks the start of their culinary career. It's the area of the kitchen where youth reigns supreme. Young men and women, fresh from culinary school or the day prep room, begin their trek at pantry with hungry eyes on the hot line, and eventually a chef's position.

But first they must master the area the French call garde manger. "The Art and Craft of the Cold Kitchen" from the Culinary Institute of America is one of the best texts on the pantry. With history, recipes, photos and plenty of common sense, this book is indispensable for students and chefs alike.

In many kitchens the pantry station doesn't get the same serious attention as say, the sauté station. Remember, most meals served by the staff start and end from the pantry so it's a good idea to revisit the pantry and show it the respect it deserves.