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Engineer by day, line cook by night

post #1 of 2
Thread Starter 

Hi all,

I recently picked up a part time gig as a line cook at a new restaurant here in the Bay Area. Previous to this, I had another part time gig on a food truck in Orange County, CA. I have a desk day job but I love the experience of working in a kitchen.

 

I'm 3 shifts into my new part time gig and it's my first time working in a "real" kitchen, not a food truck. I started at the fry station and they moved me to another station, preparing the cold dishes. Is this a good thing or a bad thing?

 

Look forward to perusing the rest of the forums.

 

Thanks,

Jay.

post #2 of 2
Aloha ,Welcome to Chef Talk Jay.
A desk job and a part time cook, it sounds like you have a lot of energy.
As to your question about working different stations, you may want to post those in the Pro forums to get a larger audience.
Hope that you've taken a look around, the folks here are very generous with their knowledge.
Check out CT on Face Book and Pinterest too, very cool stuff.
Would love to see some photos of some of your work, from your home kitchen or at work.
Once again, welcome.
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