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Discussion in 'Professional Chefs' started by chipsahoy, Sep 11, 2012.
The question at hand is what makes a tough line cook, and what is considered as tough?
Personally I would say a tough cook is a cook that can literally handle the heat. At the same time be knowledgeable in his or her work/ station. A strong/ tough cook doesn't allow the sound of a printer to discourage them. A tough cook can't multi task sometimes assisting in another station. A tough cook knows that you never compromise quality for the sake of putting the plate out to stop hearing a screaming expo. A tough cook does what he loves.
After a line cook has all that down, then what?
A Perfectionist is a tough line cook
Sunday night, after a long week in the weeds, you get a slow night. After getting a bunch of extra cleaning done, you're still ready to hit the clock once the door once the front door is locked. At five to, a deuce walks in...
A tough cook makes the app, salad, well done fillet, and dessert; all without batting an eye.
Not sure it could be said any better than that sir.
A tough cook gets the job done hands down;handles all areas of the kitchen and can pick up the slack for a chef when needed.
I agree but aproachable and No oven mitts needed.