Hello this is my first blog I'm 17 years old and a senior in high school. I recently discovered that I want to go in the culinary Field so I got a job at a hotel in may. My position was a pantry cook basically I did salads for the restaurant and cold pastas for banquet. I wanted to get experience around the kitchen so the chef moved me a round and I work on the line and I do Pantry sometimes too. I'm only 17 so you can imagine the stress. I'm in high school and currently looking at what schools I want to go to and if I want to get an associates degree or bachelors in Culinary Management. So as someone at my Job told me I'm low on the totem pole and im "the kitchen bitch" That kind of pissed me off I do every thing that everyone else does I consider my self a cook,but he told me I',m prep I work the Breakfast line by myself on weekends I dont think a prep does that. I get hassled my him to move faster when we get busy I under stand where he comes from I know I need to move faster but hey I'm only about 7 months into this career and I'm still learning. I'm consider my self a line cook because thats what" I mostly work on is the line,but I do do pantry some times too. So I guess you can call me a "Roundsman" or swing cook,but what pissed me off about what he said was that he said I was just Prep. I'm a cook. on my Scheduling it said Pantry/Prep,but I hardly do Pantry anymore. According to the chef we dont have any prep cooks anyway that enough of my rant. I will try to post everyday.
Oh that a picture I took while working breakfast.
I started a restaurant with little to no experience, I think your attitude will carry you far. Good luck.
ReplyDeletedon't worry about the kitchen bitch comments...you're young, and us seasoned line cooks are always a little hard on the young guys. it's just hazing, and if you slog through it and show up everyday and work hard, you'll get your respect and line cred. also it helps if you shovel the shit right back at em when they throw it your way. i've been working in professional kitchens since you were five...if you ever need advice or support, you know where to find me
ReplyDeleteTitle are only good for three things.. Credit, blame, and pay. Some executive chefs can't work a line. Dont get caught up in the title game people play. You do however need to "make your bones" in the kitchen. You are probably the bitch, sorry. But use your time as the bitch wisely. When you do boring tasks find ways to motivate yourself. Time yourself, try and cut every potato (anything) perfectly. Someday you will be training the new bitch and your techniques can help the noobie along.
ReplyDeleteAs far as getting faster on the line, it will happen. You will learn how long it takes to make "X" versus "Y" and which one should be started first. It will come and when it does you will be hooked. The rush you get from a busy night of rocking out killer food with your friends is unlike any other. Good Luck
Thanks for the advice
ReplyDelete