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Holiday Mental Wealth
The Restaurant is your station when you're the Chef
Every professional requires certain physical items within their industry in order to execute responsibilities throughout their work day. There are many obvious examples of these professions and tools that come to mind: A plumbers' monkey-wrench, the police officers handcuffs, a gardeners hand-spade, the masons trowel. Anyone who truly knows a professional chef is aware of the intimate bond and affection they have for their tools. We can be obsessive about details that would seem irrelevant to others. One immediately gravitates towards the thought of a chef and his knives - the constant maintenance and pride held in a well-weathered Japanese...
the chef is always right, even when he is wrong.
I've been in this industry for some time now and I see some troubling things developing among young cooks. A number of the things which I am concerned about may not come as any surprise to someone who has been observing, particularly if they have been observing for some time now. Some of the things may be purely circumstantial or even relative to the area. However, the most troubling item on this list of developments among this generation of cooks entering our kitchens is purely the lack of willingness. Of course, if you're reading this after your first few...