Well, Im certainly no profeesional chef but I'm just starting out on line cook now. I've moved from waitstaff, to dishwasher, to KP to line cook and baker. And gotta say Im asolutely loving it. I've never been so passionate about anything in my life as I have with this newfound cooking lifestyle and trade. I have a veyr supporting team and head chef.
But my first week was ****. I expected alot of myself...first mistake for someone who has no culinary experience other than watching my mother cook as a child.
So they started me on opening shift and breakfast service. On the first day I almost burnt the kitchen down by leaving a tea towel discarded brazingly close to a grill and walking away.
My second day I manage to drop a timer into boiling water not once but twice...destroying them both, whilst the headchef was watching.
The third day I almost completed my previous mission of burning down the kitchen by leaving a wok with oil on a hotplate unattended...setting off the fire alarms (a hard task to achieve), smoking out the restaurant and causing the guests staying the hotel to evacuate.
Ive been in the kitchen for 3 months working the line as hard as I can and baking aswell on the offdays. I've made so many mistakes its embarrassing and I was very hard on myself for making such mistakes....but I'm learning from them I can honestly say. And I think really, that thats whats its all about at first.
Since that first week Ive managed to draw gallons of blood form multiple knife wounds, had many blisters and lost a heap of skin in a series of burns from grills, ovens and hotplates...BUT I LOVE IT EVEN MORE!!!!!
Im still making mistakes, burning things, F***ing up breads, **** the other day I even stuffed up Chantilly cream by overwhipping it. SO don't worry bud...you sound like u got experience and I think you'll be fine as long as you keep level headed and just get the job done to the best of your ability. Remember me and my first week when things go bad...cause Im sure that Ive set a decent benchmark for completely bollocking up in the kitchen.. he he he.
Good luck to you mate.  |