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hello I'm new

post #1 of 9
Thread Starter 
Hello I'm lild I enjoy cooking and have a passion for it since I was like 9 I'm now 20 and work in a high quality grill/steakhouse in UK I started of in the kitchen as the head chefs right hand man until the day came where he said I'm going to train you all I no and its been hard and I'm still learning he has thought me so much in so little time I learnt the grill and the line now I've been put on what we call (the pass) its a hotplate counter where I put food onto plates and read hundred's of tickets a day I plate up food I can send out about 100 meals in just under a hour but I need a more fast paced environment Evan the head chef has told me to go and see what I can do and learn so if anyone could spair a second to advise me on what I could do I've been working for 7 months on the hotplate is there anyone else in the same situation as me if you could reply to this I would be so greatful

Many thanks lildm4n
post #2 of 9

Welcome to the forums---Join right in and have fun--Mike----

post #3 of 9
Hello,
Sometimes I call your job expediting, or calling the line, or the window. My kitchen has heat lamps, although the steel under gets hot too. Its the hardest and best job. Its where the Chef should be when its busy, the air traffic controller.

Keep it up and start reading!
post #4 of 9
Thread Starter 
Quote:
Originally Posted by chefboyOG View Post

Hello,
Sometimes I call your job expediting, or calling the line, or the window. My kitchen has heat lamps, although the steel under gets hot too. Its the hardest and best job. Its where the Chef should be when its busy, the air traffic controller.

Keep it up and start reading!

Yeah I love it today has been hard I was working with a slower team so I was being like usain bolt lol running round doing every thing lol
post #5 of 9
Haha nice!

Sometimes when it gets crazy I'll literally bounce off the walls, like a one footer parkcore jump while running to a fridge. Freaks the locals out a bit but worth a laugh.
post #6 of 9
Thread Starter 
Quote:
Originally Posted by chefboyOG View Post

Haha nice!

Sometimes when it gets crazy I'll literally bounce off the walls, like a one footer parkcore jump while running to a fridge. Freaks the locals out a bit but worth a laugh.

Lol I can imagine its same at my place and where abouts you from ???
post #7 of 9
Canada eh
post #8 of 9
Thread Starter 
Quote:
Originally Posted by chefboyOG View Post

Canada eh

Nice I'd love to move there from shitty England lol
post #9 of 9

Welcome, the grill station was always were the action was and not for the faint of heart. Glad you joined ChefTalk.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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