New to cheftalk and currently a commis cook working at a fine dining restaurant for about a month in Singapore.
Would hope I get some motivation and advice needed to keep me going as I'm facing the reality part in working in this industry on how to improve on my basics.(knife skills, cutting, managing of service, etc)
Many times I felt like quitting due to the immense pressure, but I told myself I should stay and press on.
Advice and motivation needed, thanks!