I found this site while looking for a the pros and cons of Shun vs. MAC knives. I work in a very small fine dining kitchen that is only open for 3 months out of each year. We work like dogs, then play hard.
Because we are so small it is just chef and myself. I do all the prep, all the set up, do the dishes, wipe the front house noses, act like mommy and then swear like daddy. I follow the rule that my answer is always "Yes Chef". I enjoy the fact that we work so well very few words. I just know what I need to do to make his job complete. We take a lot of pride in our food and presentation and want it perfect each time. We use fresh flower and herbs for garnish along with seasonal fruits.
I like that we are small seating only 24 inside and 24 outside. We do two seatings each nite and therefore it is almost predictable.
I don't have a diverse resume but more straight forward loyalty and old school values.
That is me and Merci' for forum.