I'm going to approach this from a professional chef point of view. For the home cook there isn't much you can do. The way to get good at it is following Dave Grohl's advice to get good at playing the guitar or drums, suck at it for a long time.
After a while I forget what the exact temperatures are but I have them written down on an index card in my recipes folder.
In the restaurant, there are some things that need to be memorized. First and foremost is the menu, every new employee needs to memorize it and it is hard to do. I worked 3.5 years in a restaurant that changed the menu every Thursday night. Nobody had a clue what was going on until Wednesday the next week. The second thing is the wine list and which dishes go with each wine. For the bartenders, they need to memorize 100s of different drinks. Both the cooks and the wait staff need to memorize the ingredients as many customers are allergic to nuts, dairy, and shell fish. Who doesn't know that there is lobster in the paella?
A restaurant will have 30 - 40 recipes and memorizing them greatly increases the speed of the cooks, a lot. However, many restaurants consider these trade secrets and like the fashion industry a recipe can't be copyrighted. The restaurants I worked in never really kept the recipes a secret because few people had the skill to implement them correctly. That paella recipe isn't a big deal going back to what I said earlier that the most important thing was sucking at making it for a long time.
After a while I forget what the exact temperatures are but I have them written down on an index card in my recipes folder.
In the restaurant, there are some things that need to be memorized. First and foremost is the menu, every new employee needs to memorize it and it is hard to do. I worked 3.5 years in a restaurant that changed the menu every Thursday night. Nobody had a clue what was going on until Wednesday the next week. The second thing is the wine list and which dishes go with each wine. For the bartenders, they need to memorize 100s of different drinks. Both the cooks and the wait staff need to memorize the ingredients as many customers are allergic to nuts, dairy, and shell fish. Who doesn't know that there is lobster in the paella?
A restaurant will have 30 - 40 recipes and memorizing them greatly increases the speed of the cooks, a lot. However, many restaurants consider these trade secrets and like the fashion industry a recipe can't be copyrighted. The restaurants I worked in never really kept the recipes a secret because few people had the skill to implement them correctly. That paella recipe isn't a big deal going back to what I said earlier that the most important thing was sucking at making it for a long time.