What do you love most about the profession?

[Steve A]

It's one of the few jobs one can have that has pretty much instant gratification. You know if you hit the mark or not: DIRECTLY. I love that.

Ciao,

[McB]

I love the people you get to work with. And the twisted sense of homour we all seem to share. Nothing better then a tight kitchen crew.

[Mikeb]

I enjoy making customers happy. Cooking good quality food for people to enjoy. And that's it.

Nothing better than when a customer tells me I made the best risotto they've ever had (and then request it over and over despite it not even being on the menu...), or when a rave review comes out in the paper (or a magazine calls us the best restaurant in the city...). That's what makes the job worthwhile, and why I'm a cook. I have no problem going the extra mile to satisfy an appreciative customer. My best moment in the industry so far - an older Ukrainian couple came in, said my Borshch was the best they've ever had at a restaurant.

[Blade55440]

I think I have to say getting into the rhythm of things and making sure everything is going well.

I enjoy being able to help others out of the weeds (once I'm out myself heh).

Past that, I honestly enjoy being the "emissary" between FOH and BOH when I work.

Mainly though, I love helping in saute

[mredikop]

Finally finding a profession big enough for my massive "planet killer" sized ego.

But seriously folks I'm here all week, please try the Coq au vin!

Honestly I do like that aspect of it all though. You can be a huge prima donna or a humble grind and the proof is in the food. No amount of trash talk can fix a bad Creme Brulée and if your food is good you don't have to try and convince people they will know. What I guess I mean is the diversity of the people in the business, from Gordon Ramsay to Todd English to Herme This to Homaru Cantu to Grant Achatz to Rick Bayless to Jason Wilson (who is super cool) to his Sous Chef Autumn Maddox (who is also super cool and completely HOT!!!) there are so many different and dynamic personalities at work out there it is just awesome.

[Peachcreek]

Every day is just another big-@ss lovefest.

[ChefInTraining]

everything

[Fledgling]

I LOVE rolling sushi. And that's what I do for a living. I'm not so fond of the *rest* of the raw bar, but I love, I love sushi. And I love pastry (I actually do both at my place). I love painting plates, cutting out slices of cake, and assembling the sushi *just right*.

I love getting yelled at sometimes. It means I'm doing something right. I love cleaning my station up after a hard pop at the peak dinner time.

I love the PAYCHECKS (almost as much as the servers, but I get benefits and free food)

But most of all, I *love* the days off.

[Quelper]

Whirling blades and spinach pie
Soft shell crabs about to die
all these things I love and more
but one more hour I'm out the door!

"Those that think the dead never return to life should be here at quitting time"

[kuan]

Fledgling you there yet? Antartica?

[Jasman]

I love the heat and the endless strive for perfection. The improvment and evolution of a dish. I love the attention to detail that a simple plate of food requires, nay demands! I love the banter in the kitchen, the ceasless wind-ups and jives. I love the rush of a busy service, the whirling, fast paced energy that thrums through everyone, working together to feed some stranger who'll never fully appreciate the collosal effort that has been infused into their meal. I love the ppl and I hate the ppl. Most of all i love the tase explosion i get in my mouth when we cook a new dish for the pre-theatre, and the bliss from learning somethin new every single day.

[Bigblue250]

I gave up my position last year(owner was an %&$#@!!) and started a welding/construction company (my chosen profession before the resturant buisness) I do not miss the hours and bullschit, but I miss the line, my cooks, and all the other fun stuff. My wife understands the way it is when I am in front of a stove so I am allowed to "run" dinner like a line. I will have a small catering co.(If anyone in N.E. needs the best pig cooker/grill PM me, I custom make them) on the side this summer to help weine me off the kitchen.

[mattyb]

Hey there,

I love everything about my you get in have 2 a4 pages of jobs and you just get stuck inand when service starts the sudden rushand the buzz you cant beat I couldn't do anything eles and having my dishes on the menu and it only takes one person to compliment on your dish your recipethat makes my day even if the head chefs in a bad mood and the owner just hates the kitchen team for some reason it all comes down to making someones meal/nightspecial with my skill


Just incase you missed that I LOVE MY JOB

[RAS1187]

Being at the throat of each server and vice versa (verbally intense)... then 1 hour later its like nothing happened as we converse and laugh with each other.