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A line cook at my old spot in Savannah told me my knife work was too slow and it stuck with me for 5 years
I was 23 and working saute at a busy spot on Congress Street in Savannah. One slow Tuesday a line cook named Marcus watched me break down a case of onions and said my cuts were clean but I was taking almost 40 minutes for 25 pounds. He pulled out a cheap 8 inch Victorinox and showed me how he did the same box in 15 minutes with two cuts I had never tried. I was mad for about a day and then I just tried it. Now I do prep way faster and my chef goggles are better because of it. Curious if anyone else had a coworker call them out in a way that actually helped later on?
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anthony_campbell881d ago
Watched my buddy get chewed out by a sous chef in Portland for not seasoning his pasta water enough. He was pissed for a week but now he runs his own spot and says that one comment made him way more careful about the little stuff. Sometimes the harsh ones stick the hardest and end up helping the most.
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