What the title says, I’m moving away from this style of cooking. And have accepted a cooking/line position at a really intricate kind of restaurant/tavern hall that is opening up. I’m very excited, and also very nervous. And am honestly having some imposter syndrome. Could always use advice, and maybe even some confident boosters.
Posted some things I made for my residents.
by Faidra_Nightmire
15 Comments
Take it slow, be a sponge, listen and learn. You’ll do great if you ask questions and listen to your chef. That’s the biggest thing though always ask questions no matter what. I always tell my crew there are never dumb questions if you need to ask I’d rather give a simple answer than you not know and have to fix the whole thing. It’ll be tough for a little bit, but I bet you’ll get it.
congratulations brother! my misguided yet well-intentioned friend. You’ve chosen a path riddled with long hours, questionable pay, and a cast of characters that make a Bukowski novel look like a children’s bedtime story. Could you be making more money elsewhere? Absolutely. But you’re not here for that. You’re here to learn, to suffer a little, to marinate in the madness.
Rule number one: shut up and observe. Nobody cares how you did things at your last gig, not now, not ever. The past is a great teacher, but it’s also a lousy conversation starter. Keep your head down, take your lumps, and let your work do the talking.
And drugs? Look, they’re wonderful, like a beautiful woman with bad intentions. But you have to respect them. Treat them like an occasional indulgence, not a lifestyle choice, or you’ll be out of the game faster than you can say bad decisions. Now go forth, embrace the chaos, and for God’s sake, don’t be an asshole.
I hope it works out. Being that you haven’t seen it in action it’s going to be a mess. Go back to the solid job. Promises are shit.
Remember that your previous roles have given you knowledge for stuff you’ll need on your first day, like food safety and basic prep skills. They count for something, but it is time to build on them.
You’re going to do great. They wanted you for a reason.
Ahhh, I too made the jump from nursing home to line cook. I miss the batch cooking days sometimes, but that particular place was toxic as all hell and I did myself a big favor leaving, not to mention only getting paid $14/hr…
Hey, someone who did something similar a couple yrs ago.
It will beat your ass, you will feel moments of where it’s impossible and you just want to scream.
Instead of cussing out each ticket, breath.
You will make it through, and you will be better each day.
I just got back into it, currently in a sorority wishing I wasn’t. But there aren’t many other options in my city right now. I miss the line 😭
“Oops! All cobbler!” Yeah…
You got this chef! I’m rooting for you!!!
Food is just food.
Relax they will love you.
You got this. What’s the bread in the last pic? biscuits?
You got this brother. I have nothing fresh to add that hasn’t already been said, so I’m just gonna wish you luck and take a drag from my pen in your honor.
I wish I had your old job.
Respect chef, good luck in this next chapter
Good luck! It’s not always monotonous work if you can learn new sections & preps. I was baking bread in a batch kitchen at one point but I wouldn’t make a long term career of it, and to me, every service I worked, our success was knowing dishes/timings & good communication.