I work in a restaurant that produces a very specific type of food and would like to expand my knowledge. However, I don't necessarily have the time or money to stage at other places. I'm sure we're all aware, how you would cook a chicken, or clams on the half shell, or other items for your personal dinner is not how it's done in most restaurants. I am looking for a resource (website, cookbooks, culinary school books) that might detail how more reputable restaurants prep, chill or hold, and pickup menu items for service. For example, not all clams casino are fresh shucked for every order. And that famous roast chicken or suckling pig at the Nomad probably isn't made in one shot. Even the famous pasta at Del Posto has a lot of items pre prepped for different stages before the final pasta assembly. However, not being exposed to the pickup for the item I don't know the best way to learn that skill of prep hold and pickup. Any resources would be greatly appreciated! Ideally, a good restaurant cookbook with the pickups as they would occur in the restaurant would be nice, but I'm finding most of them (like the French Laundry Cookbook) are geared towards fine dining and sous vide.