Whoever said chickens can’t fly clearly has not worked with me. It’s with mixed emotions (fondness, incredulity, confusion, anger, frustration and eye-rolling) that I recall my first month on the job in a world-renown kitchen. 461 more words
Tags » Line Cook
Since I’ve written about cheese over the last few weeks, this story seemed rather apropos.
In most hotel kitchens there’s plenty of hijinks. I think it’s a combination of the fraternity-esque atmosphere, high pressure to perform, long hours and let’s face it, cast of characters. 480 more words
When I started on this whole chef apprentice’s journey, I knew sooner or later the whole unionized job environment was going to have to end. So I went and got a job at real, honest to goodness restaurant. 2,027 more words
Over the past couple of years, I’ve learned a lot in my position as a line cook. Working in a kitchen has helped me experience the service industry in a whole new light, as well as teaching me a lot about my character, and the character of others. 460 more words
So I was told that I can post just links to my blog and they will be counted as a submission. I read this article on r/KitchenConfidential on reddit a couple of weeks ago about how celebrity chef’s shouldn’t be considered chefs because none of them really cook anymore, they just attempt to expand their businesses. 47 more words