If you are, ever have been, always wanted to be, wondered what it would be like to be a line cook in a professional restaurant then you don’t want to miss this four part mini series of blog posts. This is post #3. Visit Culinary Cues today for the series on Digging Deep: The Life of a Line Cook.

Harvest America Ventures


It was now 5:15 and the chef was out in the dining room going through pre-meal with the service staff. All of the other line cooks were caught up so Jake surveyed his station one more time. This time of the night was similar to a quarterback waiting for his center to snap the ball: high anxiety waiting for the action to begin. Everything looked good: proteins, vegetables cut and blanched, beurre blanc was stable, pans were hot, and the…”oh man”, he forgot to make the polenta! How could he forget something that was part of his routine every day and on his mise sheet as well? The polenta will take 30 minutes at least to prepare and now it was nearly time to open the doors. Jake was in the weeds before the first order even arrived, a feeling that he was not use to. No time to fret…

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