Hello! to the Forum

[food-macro]

Hello, Cheftalk forumers.

Most people call me beau its not my real name but meh my mom wanted to name me that. Im currently enrolled in OYAP which is fun and nice to have a job in a resturant (even though they dont take me seriously ). I just wanted to say hello and i hope i can pick up alot of tips from everyone.

[Mezzaluna]

Hello Beau and welcome to Chef Talk. You say you're in the Ontario Youth Apprenticeship Program (OYAP); how do you like it so far? What has interested you most? Surprised you most?

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Welcome!
Mezzaluna

[food-macro]

The most interesting thing about it is just how hard and fast paced a kitchen really is, you never really thing about when your the patron is what goes on behind the scenes of a resturant most people want that order and they want it ASAP! and some kitchens can handle it well others cant.
I love my placement (i think i got the best hehe) they do things a bit different then my teacher showed me at school but not enough to make it wrong or anything.
The supprise came with the fact that now theres real pressure on you and you have to deliver it might be a new expirience for me but for them its just another day at work so any less then 100% might not cut it.

[Mezzaluna]

Beau, I encourage you to browse in the Culinary Schools/ Culinary Students forum as there are often a lot of posts on this topic ("I can't believe I'm working in a kitchen!!! ) It's something a lot of people go through!

I am a home cook who worked in a kitchen as a lunch cook in college. I had no professional training or experience. Believe me, the learning curve was steep and I was scared stiff every second for the first three or four shifts. After that I was just scared.