- Joined Feb 16, 2014
When I'm in a busy service I tend to go on instinct. I find if I think to much it slows me down. How about you do you go on instinct or are you more of a thinker?
very true, focus comes a lot easier when you are busy. "Sunday funday" isnt just because you got monday off. On those slower days I have to work a little harder to put myself in the right mindset so I am not caught off guard. I never stop thinking while cooking on the line; mise en place, everything in its place so I dont have to think about where my bowl is or where my thongs/spoons are. Mise en place allows me to focus on the pick, the pick I am putting together next, my temperatures/modifications, and allows me to keep a global perspective to see if everybody is coming up together or if anybody needs help with their plates. a good line cook in my opinion is always thinking about what is going onExperience and skill. Instinct isnt a bad term but not sure it is 100 percent the right one. I am not a philisophical person but for me the way to describe it is a zen like state where you know without knowing. Its hard to explain. You know when you need to put on the medium delmonicp to come up at the same time as med rare ny strip and time both of those with the pignoli chicken and cream sauce coming from saute as well as the chicken caesar coming from pantry station. It happens when you have a solid crew that works together day in and day out. There is no thought of actual time meaning minutes and seconds. The time is all relative to the ticket and whats on it. I find the busier it is the easier it is to fall into the flow. Those arw the services at the end of the night that remind you how good this business can make you feel. Teamwork and a sense of accomplishment. That busy saturday night rush where everything is perfect. No boomerangs or complaints. The beer at the end of that shift tastes the best.