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This industry makes you think...

post #1 of 5
Thread Starter 

A lot of the line cooks where I work are middle-aged Hispanic men, most work full time at two restaurants. One job they work the morning shift, another they work nights. It makes me realize how easy I have it. I mean I didn't come from trust fund babies, but I would never need to work that much. I've gotten really close to a lot of them, and I try to inspire them. I always ask stuff like have you ever thought about trying to get a Sous Chef position? I always make sure to explain any techniques they might not have seen or used. It's sad though because most of these guys don't have passion for this stuff, it is a necessity. I know that if I ever own my own restaurant I will be calling one of these guys up.

post #2 of 5

I worked in a dinner theater setting for a few years and I and one other guy were the only white Americans in the kitchen.

The rest were are Hispanic and boy they worked hard....very hard. We would feed over 750 people in pre-paid, pre-ordered plated lunches every Thursday. We started at 11:30 and were finished plating and serving by 1:30. Theses guys could rock out the food.

 

Another side of the story was since these guys had all this experience they knew portion control and amounts backwards and forwards.

 

We had a plated banquet for 1,600 one night and the entree was beef tenderloin. The Chef hadn't figured amounts correctly and just before plating my oven guy says to me "We don't have enough meat here." I freaked and told Chef, who blew me and Jose off.

 

Yup....with 200 people to go, we were short and the Chef was slamming pans, taking frozen beef tenderloins and trying to get them thawed cut into steaks, cooked and served within the time frame. It was a disaster and the Chef was let go a few days later.

post #3 of 5
I have the same here. I think the guys are here to make and save money. They do a good job and that is exactly it, it is a job. Nothing wrong with that.
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #4 of 5

He deserves to be let go. He should hav sat down prior and figured it out on an ounce basis what he needed.  Its always better to have a bit more then to run out.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5

Absolutely he should have been let go!!  If ever turned up SHORT I'd get sacked!!  Catering large numbers has always been just chess to me as long as I stay 6 moves ahead and plan for the unexpected I never get caught off guard.

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