Hello everybody. Well, I start my first cooking job tomorrow and I'm really excited. I'm going to be a line cook at this Wine bar downtown in Vermont. It sounds like it's gonna be really good but my only concern is that in the kitchen they don't have a hood over the oven, so they can't sauté or do any heavy grilling. So all the cooking is done in the oven, light stove top and cold platters. I'm saying to myself, no way am I going to do this. Frozen pizza and burgers, no way. Just as I was about to turn the job down, the Chef/Owner took me in back and showed me the kitchen and went over the menu with me. There were lots of salads made up of farm fresh ingredients. Cheese platters, fresh flat breads, panini's and some pasta dishes. My fears were taken away, nothing frozen. Everything is prepared fresh. But it's not the fine dinning experience I was looking for. The Chef/Owner said, if it's not for me, then down the road I can look for something else. At least I can get the feel of things and learn about sanitation and get some knife work in. I tend to agree with him and plus I need the job, but I'd like to hear what some of you think. Any comments or feedback would be greatly appreciated. Thank you everyone.
post #1 of 18
3/1/07 at 6:00pm