The first post in a series on the life of a line cook.
I thought that I would re-post an old series that was presented through Harvest America Cues a few years back. As I continue to marvel at the focused life of line cooks I was compelled to introduce this story (one that happens every day, in every kitchen across the country) as a tribute to kitchen warriors everywhere.
This is part one of a mini series of posts on the life of a line cook. The intent is to present the reader with a better understanding of the sub-culture that is a professional kitchen, the unique traits of people who make line work, in particular, their calling and to pay homage to those unique and sometimes troubled individuals who make up the kitchen brigade. This is NOT designed to be another “portrayal of the underbelly” of restaurant kitchens, but rather a study into the drivers that make some of my favorite…
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