- Joined Aug 7, 2009
I finally got a job at a bar & grill connected to a hotel.At first I was in awe by just the fact that I was in a kitchen. They started me off as a line cook that is responsible for salads and the grill.. I explained to the person incharge that cooking is my dream and passion and he told me he will train me and explained they do banquets and catering and this is the place to learn classic techniques. too put it bluntly the kitchen looks like crap and very dirty .When closing there was crumbs all over the floor( not exaggerating) and the guy was said " ok we're done lets go home!" There is only room for 2 people in the kitchen and when someone was giving me a demo on steaks he opened the package on the same cutting board for salads which later on he cut some strawberries for a salad using the same knife and not washing the board( there was blood on it).Dropped some frozen chicken strips on the ground and put it in the fryer. all the sauces come in bottles with the brand name kraft on it. I'm starting my 3rd shift today and I'm already depressed. Are most kitchens dirty or did I simply chose the wrong type of kitchen? Maybe I just watch too much food shows expecting that many places make a lot of food from scratch =/.