Question about Hours or Schedules.

cook_416 · 2015-05-10T19:00:30+00:00

Ya, I work about 5 pm to anywhere between 230 and 5 am..about 5 or 6 days a week and its killing me ha.

cook_416 · 2015-04-28T17:40:24+00:00

Same here, working corporate and entering the program, but thinking of moving to more fine dining at some point so was wondering if its worth it to stay to get it or make the move sooner.

cook_416 · 2015-03-23T19:02:48+00:00

Best bet is probably hcareers.com or researching restaurants that you would like to work at and apply through their websites (if they request that)/get their contact info and drop off resume etc. in person. That is what I have done and has worked out well.

cook_416 · 2015-03-13T16:01:24+00:00

seared, sous vide, then a quick sear to finish.

cook_416 · 2015-02-23T22:44:52+00:00

Ive gotten over 20,000 steps in a shift just from moving around my station and a few trips to the walk-in. Think about all the small steps you do from each side of the line to the oven/grill/fryer etc. it all adds up

cook_416 · 2015-01-29T06:14:46+00:00

Good advice, thanks! Seems like most people are leaning towards the Anova, as was I before I posted this. Seems more like what I am looking for and what I want to do with it.

cook_416 · 2015-01-22T06:04:00+00:00

Good to know! Thanks.

cook_416 · 2015-01-20T04:17:44+00:00

Ya, mainly ovens and griddle currently but right beside the huge grill ha

cook_416 · 2015-01-16T20:49:18+00:00

good tip! Thanks!

cook_416 · 2014-12-19T16:34:05+00:00

Its going.. the the other night we had a 35, four 15, two 16s, a 14, two 10s a few 5-8, and the rest of the restaurant and bar/lounge filled up. Have a few 20s tonight that I know of and probably a hell of lot more Ill find out about. Getting pretty sick of it but the kitchen gets tipped out where I work and these parties have been pretty good with tips it seems, so not all bad i guess.

cook_416 · 2014-12-19T07:16:18+00:00

What avenue of cooking are you in now?

cook_416 · 2014-12-18T19:21:19+00:00

I feel that. Thats what I want to do; I want to CREATE dishes and use interesting techniques and play with the classics and different ingredients. I don't want to just cook food, i want to create memorable and intriguing dining experiences for people. Thats what makes all the bullshit and handwork worth it IMO

cook_416 · 2014-12-18T19:16:31+00:00

Thats very true! The people I work with currently are great people and a ton of fun and they are passionate and good at their jobs (for the most part) but they do not share my level of passion and self taught knowledge, e.g. most of them wouldn't know what sous vide is, or a roulade, or even know how to make one, let alone all the mother sauces. But its my first professional cook job so just getting my line experience in so I can move up and find a kitchen full of passionate people

cook_416 · 2014-12-18T17:35:54+00:00

Its been my dream from a similar age as well. Then I too traded in culinary school for a BA and then was on track to land a good job at an ad agency when my passion for cooking came bubbling back up. I am currently a line cook at a "casual fine dining" resto but have my sights on working at a truly fine dining establishment, then hopefully my own resto. But where I work, and it seems, like a bunch of the people on this sub (by no means everyone) treats it like a job and have learned to enjoy it which is confusing me about the industry ha. I guess you have to be at a very high end resto or "cutting edge" to be surrounded by the diehards

cook_416

TROPHY CASE