line cook
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BECOMING A GREAT LINE COOK
Whether you are a product of a formal culinary education or working your way up through the school of hard knocks, it is likely that all roads leading to the position of chef will move through the line cook position.… Continue reading
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COOKING FOR THE RUSH
I remember when I first encountered the jazz influenced improvisational music of Eric Clapton as a member of Cream. Many of my age were in awe of the speed and almost frenzy nature of this adrenaline infused music that started… Continue reading
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THAT KITCHEN SENSE OF URGENCY
There are some things in life that can’t be taught. Only the experience of impending doom can push a person to dig deep and find solutions that they never thought were possible, discover skills that were never present before the… Continue reading
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A LINE COOK’S LEGAL VICES
The dictionary may define a “vice” as a bad habit or fault, but sometimes those habits cause less harm than the definition may imply and far more joy than one might assume. We all have a vice or two, some… Continue reading
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IS THE KITCHEN A COOK’S “SAFE PLACE”?
Look around the kitchen and pause to really assess what you see. The lifeblood of the kitchen is not found in stainless steel, contemporary equipment, or even the ingredients that fill cooler and storeroom shelves. The lifeblood of the kitchen… Continue reading
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A LINE COOK’S LIFE DIRECTION
“There’s nothing worse than a feeling of being lost.” -Chef Daniel Boulud These are such important words from a chef and restaurateur whom many consider one of the worlds finest at his craft. They gave me a moment of pause… Continue reading
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DIGGING DEEP: THE PRESSURE IS ON THE LINE COOK
Having finished fabricating his fish for Friday prep, Jake moved on to the other proteins on his mise en place list. Venison tenders and Wagyu beef tenders were trimmed of their silver skin and portioned: three-ounce medallions on the venison… Continue reading
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