Challanges:
" What?!!! "x"$ per hour!!! You can't be serious. How am I going to pay off my student loans and car payments and rent with that kind of money?
"That's not the way we learned it at school. Your way must be wrong..."
"Whaddya mean I gotta clean pots, pans, and bowls?"
"Multi-tasking? In a kitchen?"
Positive aspects:
"Yes, Chef"
"Anyway you could work in a few extra shifts for me? Doesn't matter what station or what shift.."
"That's a pretty neat way of doing it. It's a lot faster and less work than how we learned it, and it makes sense when you combine this prep with other things"
" I don't get it. You removed all the silverskin and gristle from a raw top round roast, then lay fat back on it and truss it up before roasting it. Why?"
"Thanks for the tip Chef. Your buddy at Restaurant "X" says it's 2 shifts per week and will enventually lead to full time when the cook goes on maternity leave."
Everyone's different. I've had excellent working relationships and nightmares with students from both private schools and Community Colleges.  |