• Cooking,  Industry

    The Middle of the Line is Where It’s At

    We are all different and so we all want different things. From dishwasher to executive chef, there is a drastic shift of responsibility and duties but neither extremes have much opportunity to do the desired: cook. A dishwasher seldom handles food beyond fetching. An executive chef’s time is taken in meetings and managerial tasks related to kitchen operation. So where is the sweet spot? Well, right in the middle sounds pretty sweet: a lead cook, one step short of a salaried chef de partie. Why? First, you get to cook. Every day. Whether it be on a restaurant line staring at 50 chits on the board, in a prep kitchen…

  • Cooking,  Industry

    What It Takes to Be A Cook

    Being a professional cook doesn’t actually have a whole lot to do with cooking. Anyone can cook; but to be a cook, you need so much more than the ability to work with food to survive in a commercial kitchen. Anyone can learn to cook, just like anyone can learn to write or weld or garden or paint; it’s just a skill. Sure, some people are more adept at it right off the bat while others have to work at it. But you do work at it. Hard. You have to. Because no matter which group you identify with, cooking is your passion. But it’s not your only job. In…