This is my first posting to this forum and I am pleased to know I have a place to chat with other folks in the food industry concerning advice, support, ideas and things of the sort. I have been in and out of the food industry--as a cook--for about ten years. I received my Chef certification through the Natural Gourmet Cookery School in New York City; I have since relocated to California. For the past five or six years I have been absent from the restaurant side of the industry; mostly to pursue other interests and eventually school. Recently, I decided to make a return to the line and have done a few stages here in the Bay Area. I recently did a stage with a popular restaurant in downtown San Francisco. I felt the atmosphere was good during prep and family meal, the kitchen ran well during the lunch run. The Chef and one of the sous felt good about me and decided to hire me for saute. They said some really encouraging things about my attitude and performance and it's important I don't let them down. My two concerns are; I have never worked a satue station before and the kitchen is run completely on expediting; very French style, I have never worked in that environment. I have always worked with tickets. I'm not too worried about working saute, however I need to work out a system so I can keep track of what I'm doing. I have to add that back in the day when I first started out in the culinary arts I was a bit bull-headed, younger than now and not very successful. Though now I have gained life experience that has helped to develop my work ethic. I know now what it takes to survive in this business and honestly this is a test of whether or not I have grown to meet those standards or if this really isn't the type of work for me ... Anyone? Opinions? Advice? Encouragement?
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9/25/09 at 11:20am