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Posts by turbochef422

I graduated from the culinary institute of America. The advantage it has over most schools is the resources and curriculum. I met alot o owners who love the prestige of it and a lot of chefs who almost hold it against you. In the end you get what you put in and if your eager and willing to learn, work hard and you'll be fine.
Sometimes just say YES CHEF. It seems now everyone including newbies know everything. The hardest part of learning on the line is accepting that you don't know everything. Asking for help isn't a sign of weakness it's having the end result in mind and trying to give the guest a great experience. Listen and execute. Most of the time I tell one of my cooks something its because I've been in that same situation and am trying to guide them in the right direction. Be willing to...
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