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Originally Posted by cartemj06  I am not a professional chef and I am just getting my first hotline job now in a new city where I know no one. I though it would be a good stress releiver for me to read some stories from the pros and line studs about their first days on the job... any stories? |
The vast, vast majority move faster than they really have to. Slow down. Like a construction site, your job is to not hurt somebody else (1st) and yourself (2nd).
I've cooked beside some reasonably big names and they actually weren't all that 'fast.' But boy were they efficient.
I always wanted people around me with an intuition for cooking. I never had much use for human food processing machines. I'd take a slow chopper that UNDERSTOOD what we we trying to do any day. I've seen a lot of glorified prep cooks come and go. I'd rather put an 80 year old grandmother on the line that knows something rather than Bruce Lee with a chef's knife.
I've sent more than a few pan shakers packing.
Moral? Again, slow down. Cook the food with care.
You need to make sure you cook something complicated and intricate in your home kitchen at least three times a week. Read good cookbooks. A lot.