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Posts by Phaedrus

Word.  Everyone wants to move up the ladder and succeed.  But oftentimes moving up takes you further and further from the part of the job you most love- actually cooking food.  I'm the happiest when I'm on the line rocking out the orders, or in the prep kitchen creating a new feature.  I'm the most miserable when I'm standing in the pantry with a clipboard, counting shit, or doing the order, or sitting down in front of a stack of vacation requests trying to make the...
Yeah, that pretty much sums it up.  We could do any job to make a living but we do what we do because it touches people's lives.  Well done!
 That's pretty much par for the course in the kitchen.  Either you 1) come into the trade with some management experience, 2) mentor under a great manager that shows you the ropes, 3) get lucky and just have an intuitive knack for it or 4) flounder and struggle until you figure it out.  I think option #4 is the most common. In the kitchen you usually get promoted because you're a better cook than your peers, are more reliable, faster, a bigger kiss-ass, etc.  But you're...
A good work ethic and the ability to deal with time pressure are key, but that's something that construction has in common.  But you will have to deal with working all the times your family and friends are off (ie. nights, weekends, all the holidays).  Still, there's nothing like kitchen work.  I've never found anything as satisfying at cooking...God help me!
I've seen a few Shuns in the working kitchens I've been in but only in the hands of knife nOObs.  Typically they're the first knife a guy gets when he wants something better than a Wusthof.  A Shun or a Global, they're often the gateway drug that gets you into real J-knives.
Annoying and something they should fix, but I would have zero worries about using the blade.  Especially if you're a home cook.
You can bump it gently if you have to be I don't recommend it.  I would suggest you either keep a bain marie of jus to dunk it in or just toss it on your flat top to reheat (splash with just a little water to create steam to help it heat).  Heating on the griddle is better than nuking it.
Guess I've been a little scarce lately, too...didn't realize BDL had moved on.  Anyone know where he went?
It begins and ends with the owner.  Period.  If I was the owner I'd tell the Chef to hit the bricks.  You wanna make the calls?  Buy your own restaurant!  Until then the owner is the boss.
I can't fathom why anyone would want to wear jeans in a restaurant kitchen.  They're hot and uncomfortable as hell compared to pants from Chefwear or the like.
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