Tasks you love doing!!

[adamm]

Butchering pieces of meat

Doing prep work, especially slicing mushrooms.

Sharpening knives when im not rushed.

[youngbuck]

I really love working saute during the rush putting together the organized and composed plates. Also, I love doing the prep for the next day when the place is closed and its just me and maybe the sous chef jammin out and being able to take our time. I hate having to take shortcuts to get stuff out.

[tchef]

every morning, chosing my fish from the days landings,,,,,,bliss and i always learn from the dudes as well,,,,,heaven

[chefboy2160]

I love being the chef, the one who plays the music for the dance with our food! I also love employee relations as far as building good crews. Heck I just love this biz..................

[RAS1187]

I love doing Inventory </sarcasm>

Actually it looks so far that we are gonna finally hit that food cost weve been aiming for, and we re-organized our cluttered freezer so it looks really nice right now. I expect this look to last for about 72 hours before I go back to being disgusted with how cluttered the freezer is.

[ChefRAZ]

I love banquets large 500 / 600 banquets preping, dishing and seeing it out.

[shroomgirl]

finding wild mushrooms....emphasis on finding.

shopping. There is nothing like discovering something in a proveyer's walkin that looks interesting, or out on a farm and the guy is raising tiny brussel sprouts that would have been culled if I hadn't said I'll take them, or just the ripest fruit/cheese......
showing up at the fish shop and seeing the first of the season soft shell crabs.

[mrdelicious]

My favorite thing to do is figure out how to do things differently... use a soup mix as a marinade? Make a sauce from leftovers, or just light candles while enjoying ice cream!!

[chubyalaskagriz]

Years ago before kitchens had air conditioners (not that they help that much, anyway) I worked at a busy place that would turn out 400-500 covers on a Saturday night. This was in the midwest where August is steamy-hot. I remember working the saute station and just dripping in sweat. My uniform got so wet you could see through it- my skin so red from the heat and sweat that my nipples were raw. These nights my one escape was a couple of swiped minutes in the walk-in freezer. I swear sometimes my body gave off so much heat that I actually caused frost to melt as I sat on stacked cases of crablegs. I loved that feeling of exiting the freezer back out into the HEAT of the kitchen when the cold wet chef coat clinged to my torso and sent a single icey shiver down my spine.

[durangojo]

i love just about everything in the kitchen( with the exception of cleaning the greasetrap), but most of all i love the 'zone' a kitchen gets into when its really humming along..you are totally prepped up, so are fearless..you know that your ingredients are fresh and your hands are ready...you have made the same dish 40 times that night and its still something you are proud to present and eat yourself...love it when the empty plates come back with fingermarks throughout...when customers come 'visit' with me in the kitchen and at the end of the night when my husband gives me the dollar total! going to bed tired but happy and wondering how long i can pull this off for..then its 35 years later and still repeating the performance and asking the same question..kinda reminds me of being onstage night after night after night..performance after performance..except no flowers!..its all good though!!!
joey