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Brand new from Boise, ID

post #1 of 3
Thread Starter 
Just want to introduce myself and express that I am really happy to have found an honest community of Chefs, Cooks, restaurant lifers, and enthusiasts alike.

My name is Dylan. I'm 23 and will have been in the restaurant industry for 6 months this coming May.

Previous life goals/ambitions were to finish nursing school and work as an RN. During a time shortly before I got my first restaurant job, a patient of mine at work told me to "find what I love in life, and stick with it". Hearing this made me realize that I needed to pursue something of personal passion. I soon left the healthcare field to find myself as a food runner/expo at a reataurant and from the moment I laid eyes on that professional kitchen while witnessing the energetic and well choreographed dinner service, I knew where I wanted to be.

Fast forward 6 months: I'm a line cook at a full service high quality burger joint. The kitchen is both exciting and challenging and I am enjoying the constant challenges I get to face everyday while knowing that every experience counts toward my future in this industry.

Thank you for reading and I look foward to being a part of this community.

Keep pumping!
post #2 of 3

Welcome we are glad you joined. What a change from the health care to the kitchen have you had some tough adjustments? If so what are they. There is a great article from @Jim Berman here that might be helpful

 

 

Work the line. Or not.
By Jim Berman Posted 27521 views 42 comments
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
post #3 of 3
Thread Starter 
Thanks! well my field of nursing was long term care (assisted living etc) and so one challenge was entering a loud and fast paced atmosphere, but it was such an exciting atmlsphere to me that I had a fun time assimilating! Another challenge would be having to learn and perform new tasks on the fly. In health care, you have your job duties and really can't do much outside of that scope, but in the kitchen, if a person shows interest and some potential, a chef or leader (in my experiences) likes to test those qualities by pushing a cook outside of his or her comfort zone to make them a better cook. I'm thrown into the storm often or am given harder prep work than my experience warrants pretty often. I love it, but it's fairly new to me.
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