I know there are some of you who have varied kitchen experiences for many years (30+ I think I saw). Twenty or thirty years of kitchen experience isn't 'knowledge', its bloody WISDOM..lol :)
Care to share a few tips for rookie line cooks (or even those wanting to refresh I suppose)? Any guidance is appreciated!
I have a lot of kitchen experience with prep and cold side, but the line is quite an individual undertaking...I won't lie, it can be a freaky place.