Hay guys, names Luke I'm 23 and a qualified cook. Ive worked in country pubs, busy cafes, fine dining Italian restaurants, artisan Italian pasta bars, casual up market dining and hotels. Most of my training is Italian after i did the first 2 years of a very dodgy learn nothing despite my enthusiasm bull**** apprenticeship. but now Ive busted my b***s I'm running a small outlet under an exec chef who is not in kitchen. but enough bull****. my question to the world of you sick twisted no sleep workaholic bastards is this.
to truly be a well rounded chef do it all or at least have a f***ing clue, what should you know.
all stocks, french sauces?
what do you think u would need to know to survive any situation in any kitchen???