[Mandyslavik]

Hi guys, this seemed (from the title) to be the correct forum, but I'm not sure. I'm under the impression that I'm completely out of my league here, but here goes. I have cooked at a 4 diamond resort for 7 years. Despite the longevity of my position I am an awful line cook. I COOK very well. I'm messy and physically slow. My work ethic and palate are the reason I'm still employed. I'm not educated and the only thing I've ever done is food related. Anyone have similar issues/ know of any other profession where my my culinary experience would be applicable, but not the focal point? TIA

[foodpump]

Whoa, quite a post.

There are quite a few food related professions, food writer, dietician, food designer, etc.

Eduction isn't about school or books, it's what you squeeze out of life and then make what you've learned work for you. If you have the drive, the desire, you can learn a lot by going to the library, buying/hanging out at bookstores, websites like this, and fooling around, really fooling around at home in the kitchen. 7 years, huh? You must have seen a lot of people come and go, a lot of stuff you can squeeze out of them, sometimes you don't even have to squeeze, just watch.

Moving around in the kitchen takes time and planning out. It's kinda like ballroom dancing: Ah-one-and-two and reach down in the low-boy for pasta, while I'm there might as well get out the garnish for the pork, and-a-three-four quick head turn to make sure the pasta isn't scorching, and before I even grab the spoon I know I'll lay the spoon down on an upturned pot lid. Just takes mental planning out in advance

[kuan]

Well you could move into management.

j/k. There are ways to do things better. You know your weaknesses, just work on them.

[AllanMcPherson]

Its all in the organization. Especially the messy part. Being physically slow is one thing, if that's a fact of how you are there are limits to how much you can change it. But you certainly can plan around that fact and stack the deck in your own favour. Focus on the things that would make your work easier (for you personally) and find ways to make those things happen. Darn, but don't I make that sound simple! I know its not but if you can come up with firm ideas of what would make your life easier its a place to start. Sometimes working harder isn't as important as working smarter.

I'll be the first to admit that my line work is not what I would like it to be. I don't have those lightning fast reflexes that some people have, nor do I have that "correct course on a dime" ability. My first two or three plates of service are generally going to slow, I need to get into a rhythem to build speed. Other guys seems to be able to roll out of bed, change and a dive right into dinner service.

That said I can do prep / production like nobody's business. I have a good sense of the long view, of how no action occurs in isolation, what you do now will effect what happens for the rest of the week. Everybody is like that, strong suits and weaks points. Accept that and don't be affraid of working outside of your comfort zone. It will only get better.

--Al

[Psycho Chef]

Physically slow? Messy? You just described 90% of my staff. A good work ethic and palate are what most lack. Talk to your chef, let him/her know you want to improve these things and get some pointers. I have an 8 year veteran who still can't read the tickets in english, needs another guy to tell him what they say. I found this out the hard way the first night the "other guy" wasn't there to baby sit. So you're not alone and could probably cook the pants off most people. Confidence is your problem and it is the job of your chef to either get you in the right direction or let you go. Some chefs fear teaching their cooks too well because they're afraid to loose them to a higher paying job or to keep giving them raises. If you're the only one at your job who works your position well, this may be the case. How the chef treats you on a day to day basis should tell you all you need to know. It takes big balls to be a line cook, after 7 years you should be proud to have stuck with it for so long.

And if you really sucked you would have been fired already

Just my $.02

[shroomgirl]

multitasking......it's interesting watching staff work, some will cross the kitchen without something in their hands that needs to go to the sink, others will take with them and bring several things back.....the ballroom dancing seems appropriate. Knowing what you have to do, writing it out if you have to and planning out the order of work. Ditto 7 years is a long time to have someone on staff.....you can't be THAT bad.