Ok so im looking for a 240mm Gyuto, to add to my mainly german knife stable.
I've been looking at these two Misono lines for a while
It will be primarly used for general prep work in a pro kitchen
What are the main differences...
At school, Skullcap, Neckerchief, Long Sleeve Double Breasted Jacket, Checks, Black Leather Enclosed Shoes.
At work,(open kitchen) Jacket, checks, any safe enclosed shoes (everyone apart from the sous wears trainers he wears birks)
I go to school 4 days a week averaging 8 hours a day
then my 3 days off from school I work as a line cook doing around 24 hours in the 3 days
Before I decided to get a formal education I was Managing a take away joint doing 60+ hours a...
Where I work, the chef doesn't make us wear hats, we all have shortish hair that is kept in place by "product" and this is New Zealand, so no hair health codes yet, all it states is "hair should be tied back and preferably...
Enny, what you describe is a mixture of modern terms and classical french organisation
Brigade de cuisine
Brigade de cuisine - Wikipedia, the free encyclopedia
Commis, is basically a junior chef, no formal training needed
At a place I used to work, our produce guy would get a coffee/soda if he wanted one, and on saturdays he would get a sit down breakfast with all the chefs/dishwashers/foh that were onduty, bear in mind he was not just the driver but the...