After culinary school and years of fine dining line cooking, I'm now semi retired. I've taken a job as a short order cook in a college cafeteria. Weekends and holidays off!, Layoff with unemployment in the summer! I have a life again!
Anyway, after being used to cooking everything as ordered, I find myself serving dry, limp and cool french fries, dry burgers that are more than well done (only well done allowed), etc.
Can ChefTalk include a thread for us short order cooks? Like me, other older semi retired chefs would like to help each other with tips on improving the quality of cafeteria food.