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New to fine dining

post #1 of 4
Thread Starter 
Whats up everyone, most of my kitchen experience has been in casual super high volume settings and i just accepted a job at a fine dining steakhouse. Is there any advice anyone can give me to make the transition smootherm
post #2 of 4
Answer 'yes chef' or 'no chef' etc. to everything your sous/ cdc tell or ask you. Write EVERYTHING' down, and study it when you're off. Try your best on everything and don't get down if other cooks rag on you.
Do you own your own knives and tools? If not you'll at least want to buy a good knife.
Good luck and congratulations!
post #3 of 4

O-A- L        OBSERVE++ASK+++LISTEN

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...

Reply
post #4 of 4

Whenever  I hear the word "fine dining" with the word steak after it.....I am amused.

 

Steak and chops do no fine dining make, and to that end I wonder what people DO think fine dining is.

 

A medium rare steak is still a medium rare steak whether its in a casual high volume place or in an elegant white tablecloth and candle setting.

 

The steak still needs to be cooked right.

 

Your entry into the world of higher end cooking may teach you a few new things you never knew before, but without knowing anything about the new place it'd be difficult to give you any better advice than what has already been said.

Keep your eyes open and take it all in...

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