Tasks you love doing!!

[powers]

Putting out the same dish after 500 hundred times, in the middle of a rush, that I would if I had all day. The same quality, presenation and overall suane (sp?)
I love watching the tickets line up, hearing nothing but orders being called, chopping, sizzling and the occasional chuckle. I lo9ve it all the end of the night when you grab a drink and reflect on how well you did that day.
Sitting down with fellow chefs talking about food(all night), writing menus, testing flavor combinations.
And last but not least.......dating my waitstaff and hostesses......
.................................................. ....just kidding!

[Erik]

I love making laminated doughs (croissant, puff, danish)

I know alot of people who consider them a pain, but I love them!

[ChefInTraining]

I love the rush on the line and I love doing prep. I especially like slicing mushrooms for some reason, it's just one of those things

[eponodyne]

I like mushrooms too. I just got a new Shun santoku; I can now get like twice the yield for salads as I could before. I would never in a million years tell Chef this, but I kind of like a stint in the dishpit every now and again.

Soups too. "All Your Bisque Are Belong To Us!"

[oldschool1982]

Why cooking, of course! Plain and simple to elegant and extravagant and everything in between.

[Breton Beats]

Roasting veal bones and making 50 gals. of stock then demi glace!
Making Charcuterie and meat fab
Laminating doughs and shaping croissants
Making icecream
Re-organizing the dry storage
Figuring out food cost
Shopping in foreign super markets ( I used to be a private chef in France - Carrefour rocks!)

[Chad Aaland]

I like cooking at home or during a slow lunch hour. You get to really take your time. Perfect grill marks on the meat with perfect carmelization...the garnish perfectly arranged on the plate...the sauce draped right over the meat and not running all over the starch and vegetable...everything is perfectly neat and clean...plenty of pans and plates at your disposal...I love it. Don't get me wrong...plates should be perfect when it's busy also...but you guys have to agree they do look a little better when it's slower.

The thing I love about cooking at home is you aren't in a rush to get something done. You can take your time and do everything exactly how you want it...try out new dishes without worrying if your chef is going to yell at you for using extra food and driving food cost up...

I just don't like using the housewife tools and pans that I've had since before culinary school. Funny thing is that they're really nice because I was making a lot of money before the culinary epiphany...now I make ten dollars an hour. At least I don't come home and stare at the tv for hours before I go to bed because I hate my job so much I need to get my mind off it!

[eponodyne]

Braises; I have become a serious student of the art of the braise. I like doing anything that takes a while so i can multi-task and get stuff done. i take an imbecile pleasure in making metal shine, I kind of like to clean the stainless (Hot tip: Spend a week scrubbing the hood baffles nightly. After the week is over, just get in the habit of running them through the dishwasher every night or every other. It's a lot easier to keep them clean than it is to get them clean.).

I kind of like doing garnishes, fortunately we have a separate division for the banquets and I never have to prep for more than about 100 covers that way.

Really enjoy picking up that check, especially after a pay period with a lot of overtime. Then I hear the waitstaff complaining about making "only" 250 a night and I want to murder them and braise their shanks and serve them to management.

[Entropy]

Making pasta is fun, esp cutting it at the end with the pasta machine, crankety crank!

[Elgigante]

I love being on the line of the open kitchen making food knowing that 90% of the prep is done and I can just cook (happens once in awhile). I also like coming in, grabbing a cutting board, my knife and steel and all my prep ingredients and working for those brief few moments before someone starts asking where to find something...

[bizkit]

Plain and simple....VEAL STOCK!!! It makes me feel all warm and fuzzy inside.

[DMT]

Originally Posted by ChefInTraining

I love the rush on the line and I love doing prep. I especially like slicing mushrooms for some reason, it's just one of those things

CIT,
I take it things are better than they were last August??
Sounds like you're getting along well.
Glad to see that you're making headway.
Best of luck!!!

[Salliem]

I love going in early to work, being the only one there and just getting all of my work done before everyone else comes in...also enjoy being the main expiditer on a busy night..

[Peachcreek]

Cutting steaks off of a perfectly aged and marbled 1x1 striploin. Makes you wonder if your customers are worthy!

[RAS1187]

Going home after a brutal day. (might not qualify as a task)

Flaming anything with alcohol. I consider myself to be a borderline pyromaniac, so fire is always something that amuses me.

Creating perfect grill marks on any piece of meat (no mediocre marks).

Making hollandaise. Each time I get better at it.

Plating for banquets. Concentrated rush.

Making a reduction of just about any liquid.

Making crab cakes. The house recipe was given to me by my chef, and I have tweaked it slightly to become my own.