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08-31-2008, 01:46 AM
| | Registered User | | Join Date: Apr 2004 Location: Augusta, GA & Saint Louis, MO | | | Kitchen Crews, Represent!
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I just started working for a new fancy restaurant in downtown Columbia as a line cook. This isn't my first job in the food service industry, nor is it my first with gourmet. I wanted to make a thread dedicated to those us spending long hours slaving over a hot stove in the back of some restaurant.
Represent!
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08-31-2008, 02:03 AM
| | Registered User | | Join Date: Sep 2007 Location: Vancouver, BC, CANADA | | | I was once a crepe maker!!! |
08-31-2008, 02:43 AM
| | Registered User | | Join Date: Feb 2006 Location: Kent, England | | im training to be a chef, just recovering from a 12 hour shift yesturday 
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08-31-2008, 04:59 AM
| | Registered User
Beta Tester: Source Audio. Hacker: Heavy Drone FX | | Join Date: Aug 2006 Location: Spokane, WA. | | | I make sandwiches for an unappreciative lunch crowd. Cake job. |
08-31-2008, 06:48 AM
|  | User | | Join Date: May 2007 Location: East Coast | | | Used to be a prep cook for an ARA owned rest. in FLA. Peeling&deveining 15lbs of med. shrimp, chopping 150 lbs of onions by 10 am. Fun. My feet still hurt 30 years later because management was too cheap to provide duckboards for the prep crew..
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Jim B - If you don't know which note to play, play them all.
LOG Roller, Fender Fan, a MusicMan, Rickenbacker-backer, Gib-son, Hay-man. http://www.jimmyleejames.com/ |
08-31-2008, 09:36 AM
| | Banned | | Join Date: May 2005 Location: Inland Empire | | | Been in the foodservice industry to 17 years. I'm like the food beverage and services director now though so I don't cook anything anymore and I kinda miss it. My most challenging job was being the equivalent of a sous chef on an aircraft carrier pumping out 15,000 meals a day. |
08-31-2008, 11:16 AM
| | Registered User | | Join Date: Dec 2007 Location: NY, NY | | Former kitchen everything over here. I got scars on my hands from grease burns from the last time.
Imagine if you will that is 103 degrees outside, inside you have 3 ovens, a grill, and that hot water thing that you put sauces in so they keep warm. Now imagine that those 2 ventilation fans are broken and you have close to 400 dinners in 3 hours with a 5 man crew.
That was senior year of highschool for me and I sweated out 15 pounds. 
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Originally Posted by THand  Really, what I keep thinking is:
put "getting drunk with GE" on bucket list:D | Taking parts donations for another Drunk Rock bass. FS/FT Montreux Little Buffer Ben Lindsey Jazz |
08-31-2008, 11:51 AM
| | Banned | | Join Date: May 2005 Location: Inland Empire | | Quote:
Originally Posted by GeneralElectric Imagine if you will that is 103 degrees outside, inside you have 3 ovens, a grill, and that hot water thing that you put sauces in so they keep warm. Now imagine that those 2 ventilation fans are broken | In ship's engineering spaces it's 103 degrees inside. It drops to about 100 near the vents. |
08-31-2008, 12:15 PM
|  | Registered User | | Join Date: Jan 2007 Location: Harpers Ferry WV | | | I am a home gourmet but my guitar player is a sous chef/office manager at a 4 or 5 star German restaurant in WV so I get the down low on all things culinary.
I wouldn't want his job, he works 60+ hour weeks so we don't get to play a whole lot. |
08-31-2008, 12:42 PM
| | Registered User | | Join Date: Dec 2007 Location: NY, NY | | Quote:
Originally Posted by syciprider In ship's engineering spaces it's 103 degrees inside. It drops to about 100 near the vents. | I'm talking it being 103 degrees outside and there is no ventilation. I remember the kitchen thermometer maxing out at 140 and we didn't see it budge all summer since management was too cheap to replace the fans. 
__________________ Quote:
Originally Posted by THand Really, what I keep thinking is:
put "getting drunk with GE" on bucket list:D | Taking parts donations for another Drunk Rock bass. FS/FT Montreux Little Buffer Ben Lindsey Jazz |
08-31-2008, 12:48 PM
|  | Registered User | | Join Date: Jul 2005 Location: VB,VA | | | Just managed to get out back in February after 17 years in Foodservice....don't miss it a bit
Good Luck to those still in the trenches!
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08-31-2008, 12:59 PM
| | Registered User | | Join Date: Mar 2007 Location: Boston | | | The most complicated thing I've ever cooked was scrambled eggs.
They were damn good eggs, though...
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08-31-2008, 01:42 PM
| | Banned | | Join Date: May 2005 Location: Inland Empire | | Quote:
Originally Posted by vbsurfer3001 Just managed to get out back in February after 17 years in Foodservice....don't miss it a bit
Good Luck to those still in the trenches! | It's very challenging on most days. The work is easy it's the customer relations that stresses me out. | | Thread Tools | Search this Thread | | | | 
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