Have you ever wondered what happens behind the scenes at Swiss Chalet before your fried chicken arrives at your doorstep? Today, we're pulling back the curtain to give you a glimpse into a typical day in our kitchen. From early morning preparations to the final quality checks before delivery, our process is designed to ensure every piece of chicken meets our high standards.
Early Morning: Prep Work Begins
The day at a Swiss Chalet kitchen begins bright and early, typically around 5:30 AM, long before our first delivery order comes in. This is when our morning prep team arrives to start the crucial preparation work.
Fresh Deliveries
Our day begins with receiving fresh chicken deliveries from our Canadian suppliers. Each delivery is inspected for quality and proper temperature control before being accepted.
Ingredient Preparation
Fresh herbs and spices are measured and combined to create our signature seasoning blend. We prepare our marinade and coating mixtures daily to ensure optimal flavor.
Fresh ingredients being prepared for our signature blend
Chicken Preparation
Our butchers break down whole chickens into the perfect portions. Each piece is trimmed to our exact specifications to ensure consistent cooking times and results.
Marination Process
The chicken pieces are submerged in our special buttermilk-based marinade, where they'll stay for a minimum of 4 hours. This process not only adds flavor but also tenderizes the meat.
Mid-Day: The Kitchen Comes Alive
As the morning progresses, the kitchen begins to buzz with activity as we prepare for the day's orders and our first delivery customers.
Oil Preparation
Our fryers are filled with fresh oil and heated to precise temperatures. We use a proprietary blend of oils that complement our chicken's flavor profile while maintaining optimal cooking conditions.
Station Setup
Each cooking station is meticulously prepared. Thermometers are calibrated, timers are tested, and quality control checkpoints are established.
Kitchen stations prepared and ready for the day's orders
"The preparation phase is critical to our success. When we take the time to set up properly, the cooking process flows smoothly even during peak hours."
— Carlos Mendez, Kitchen Manager
Peak Hours: The Art of Fried Chicken
As lunch and dinner orders begin to come in, our kitchen transforms into a synchronized operation where timing is everything.
Lunch Rush
As orders come in, the marinated chicken moves through our double-dredging station, where it's coated in our signature seasoned flour mixture. Each piece is hand-dipped twice to create the perfect crispy exterior.
Mid-Afternoon Preparation
This relatively quieter period is used to prepare for the dinner rush. Additional chicken is marinated, sides are prepped, and stations are restocked.
Dinner Rush
Our busiest period of the day. The kitchen operates like a well-oiled machine, with each team member focusing on their specific task. Frying specialists monitor temperature and timing to ensure each piece achieves the perfect golden-brown exterior while remaining juicy inside.
Our chefs carefully monitor each batch of fried chicken
Quality Control: No Detail Too Small
At every stage of the process, quality control measures are in place to ensure consistency and excellence.
Temperature Verification
Each piece of chicken is checked with a digital thermometer to verify it has reached the safe internal temperature of 74°C (165°F).
Visual Inspection
Our quality assurance team examines each batch for proper color, coating adherence, and overall appearance.
Taste Testing
Throughout the day, our kitchen managers conduct random taste tests to ensure flavor consistency.
Holding Time Monitoring
We track how long each batch has been held after cooking, ensuring no chicken is served beyond our freshness window.
Packaging and Delivery: The Final Steps
Once the chicken has passed all quality checks, it moves to the packaging station where it's prepared for its journey to your door.
Packaging Station
Each order is assembled according to the customer's specifications. Our packaging is designed to maintain the chicken's temperature and crispiness during delivery.
Final Quality Check
Before an order leaves the kitchen, it receives a final inspection to verify accuracy and presentation.
Delivery Dispatch
Orders are assigned to drivers based on route efficiency. Our thermal delivery bags provide additional insulation to keep your food hot until it arrives.
Final preparations before your order heads out for delivery
Late Night: Preparing for Tomorrow
As the final orders of the day are completed, the focus shifts to preparation for tomorrow.
Kitchen Reset
Every surface is thoroughly cleaned, equipment is sanitized, and fryers are filtered. We begin marinating chicken for the next day and prepare initial batches of our coating mixture.
Team Debrief
The day ends with a brief team meeting to discuss what went well and areas for improvement. Any special requirements for the next day are communicated.
Meet Some of Our Kitchen Team
The heart of Swiss Chalet's fried chicken operation is our dedicated kitchen team. Here are a few of the talented individuals who make it happen:
Chef Antoine
Frying Specialist, 8 years with Swiss Chalet
"The secret to perfect fried chicken is patience and precision. I never rush the process, and I pay attention to every detail from oil temperature to frying time."
Maria
Quality Control Supervisor, 5 years with Swiss Chalet
"I take pride in ensuring that every piece of chicken that leaves our kitchen meets our high standards. If I wouldn't serve it to my family, it doesn't go to our customers."
A Labor of Love
From early morning preparations to late-night cleanup, creating Swiss Chalet's fried chicken is truly a labor of love. Every member of our team is committed to delivering the best possible product to your door.
The next time you enjoy our fried chicken delivery, we hope you'll appreciate the care, attention, and expertise that goes into every piece. It's this dedication to quality that has made Swiss Chalet a trusted name in Canadian dining for generations.
