- Joined Mar 21, 2010
Sorry guys but i'm takin a vaca from this site... I'm so not impressed with responses, and this is the only site I know of that really doesn't welcome people.. Goodluck to you all...
It's true enough to be funny, everyone does dishes. I've made family scrub some stuff cause they were stupid enough to visit me during a rush. My dishwasher was on the fryer to free up another hand for the grill to give me some backup on the saute and fresh prep. I just smiled and nodded towards the sink and washer saying "tell me how great it was while getting me some clean plates please."Yea, it was my attempt at making a joke of the newbies having to put in their time in kitchens. I like that it is closed to us newbs as well, and it makes very good sense, as the discussions of operating a professional kitchen encompass much much more than a typical "cook" cares to discuss. I know not because I've ever worked in a kitchen but because I have the "the Professional Chef" textbook from CIA and it explains a lot of the concerns that aren't really about "cooking".
Thanks Bill for the confidence! May I just brag for a minute and say that I made it through a busy Sunday with the KM away and our longest ticket time was 20 minutes which is par for the course on a busy Sunday? We had no sendbacks, one remake because I missed that there was no cheese on a plate and a couple of overmakes because I got distracted on the board but that happens when the KM is there too. I also did inventory and three orders once things settled down and I had time to make a prep list as well as a cleaning list for today and tomorrow. I am much more comfortable running the kitchen now than I was when I first moved up and I think that made all the difference in how things went.I like it that we have a wide range of Talent, I can say that I have learned from the people in this site, and I thank them all. There are some posts that don't interest me, but I know that Leeniek will pull through with someone in her kitchen screwing up. You can always could on BDL to give you more than enough info on your question, and if you can't make the recipe after that, get out of the kitchen. ED, KY, and many many others are always there to answer, and take care of your Culinary questions. I don't think joining this Forum in March, gives you enough time to get to know all these good,Knowledgeable Chefs................Chef Bill