What's it really like working as a professional line cook?
Bon Appétit follows Lindsey Hubbard through a demanding 10-hour-long shift at One White Street, a Michelin Green Star restaurant in New York City.
Just four months into her career, Lindsey tackles her first shift on the Meat station, cooking $90 ribeyes, navigating a chaotic dinner service, and learning under pressure.
antares My wife is a chef. She got her start at a posh hotel nearby. The hotel had a 3-month program for newbies: maid, cashier, cook. My wife did not like the maid's duties -- making beds and cleaning toilets. She found the cashier job boring. She found cooking exciting. The main hotel restaurant split the schedule into two: morning, breakfast and lunch; break from 2pm to 5pm; then dinner from 5pm to midnight. The head chef led one shift and the first sous chef led the other. Both the head chef and the first sous chef liked my wife and treated her well. She excelled. If you have seen Jacques Pepin slice a cucumber in 2 seconds, you know what chef knife speed looks like. I know three people who can do that: Jacques Pepin, Christine Cushing, and my wife.
antares
ReplyDeleteMy wife is a chef. She got her start at a posh hotel nearby. The hotel had a 3-month program for newbies: maid, cashier, cook. My wife did not like the maid's duties -- making beds and cleaning toilets. She found the cashier job boring. She found cooking exciting.
The main hotel restaurant split the schedule into two: morning, breakfast and lunch; break from 2pm to 5pm; then dinner from 5pm to midnight. The head chef led one shift and the first sous chef led the other. Both the head chef and the first sous chef liked my wife and treated her well. She excelled.
If you have seen Jacques Pepin slice a cucumber in 2 seconds, you know what chef knife speed looks like. I know three people who can do that: Jacques Pepin, Christine Cushing, and my wife.