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  1. jyahya

    Advice for a first time sous chef

    I just got bumped up to sous chef today after a long well fought battle amongst co-workers. This is my first time being a sous chef in a real high volume restaurant. I already know how to do food costs, menus, and all that jazz. Would like advice on managing the kitchen staff, foh, or just...
  2. jyahya

    Best books to read?

    What are some of the best books you should read during down time that will help you improve your cooking
  3. jyahya

    Keeping composure

    Ive been a line cook now for about 3.5 years in the DE/MD area, and I just got a job at one of the best restaurants around as the saute man. Any tips and tricks to keeping yourself composed to tackle a 800-1000 cover night? Other than the obvious keep your station clean, mise straight...  
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