Advice

Discussion in 'Professional Chefs' started by jakwob, Jan 23, 2013.

  1. jakwob

    jakwob

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    Culinary Student
    Hiya, I'm an up and coming apprentice chef, I was just wondering if you could any bit of advice, what would it be?
     
  2. iceman

    iceman

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    Wear clean underwear so in case there is some kinda accident you won't scare the nurses. 
     
  3. garball

    garball

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    Don't eat the yellow snow
     
  4. brianshaw

    brianshaw

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    Wash your hands and be polite to your elders and/or subordinates.
     
  5. vic cardenas

    vic cardenas

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    Don't fall in the fryer. 
     
  6. will

    will

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    Turn around and run!
     
  7. garball

    garball

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    Drink enough until she's pretty, but not so much that you don't wake up first
     
  8. michaelga

    michaelga

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    Don't Panic!

    Always bring your own towel.

    Tomatoes are a fruit but don't use them in fruit salad.
     
  9. meezenplaz

    meezenplaz

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    To Serve Man is a cookbook!
     
  10. jakwob

    jakwob

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    Some pretty sound life lessons there! Keep them coming!

    And remember, never trust a man with a beard!
     
  11. cheflayne

    cheflayne

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    Every day, every place, we are continually presented with opportunities to learn. Not all lessons are obvious upon first glance. Wax on. Wax off.
     
  12. coup-de-feu

    coup-de-feu

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  13. rat

    rat

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    Because at two in the morning she will be a ten and at ten in the morning she will be a two
     
  14. sergeantpepper

    sergeantpepper

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    Can't boil water
    Show up hammered on your first day at any job, then slightly less drunk everyday to make it appear that you're constantly improving.
     
  15. prochefxavier

    prochefxavier

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    Ha,ha!  That's a hoot!  Wash your hands! Wash your hands! Wash your hands!  And wear a dirty apron to make it look like you work, oh so very hard....
     
  16. laurenlulu

    laurenlulu

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    My first chef who turned into a friend gave me a great piece of advice..

    As soon as you go into the kitchen put a put of water on the stove to boil. Every once in a while walk over to the pot, stir it, then continue to work.

    If someone in the kitchen won't stfu and doesn't understand that "I'm working" means to go away, say excuse me and walk over to the pot and stir until the person leaves. Repeat as necessary.

    When asked what you're doing, say making a reduction.
     
  17. iceman

    iceman

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    WOW.     That's brilliant.     I'm serious too. 
     
  18. chefchadnyc

    chefchadnyc

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    the pointy end of the knife doesn't go into your hand/finger/arm/leg/friend's eye.

    but seriously: head down, @$$ up.  and... doing anything SLOW is doing it WRONG.
     
  19. aleksandar

    aleksandar

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    Get a good pair of shoes