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Re: >> Frigging Friends <<

Wed May 21, 2014 3:38 am

Melampus wrote:LADY <> That F-you is effin awesome, but you only have one line cook at your spot.?! :?


Oh no, we have about 5 line cooks for AM service and 10 for PM service. We also have 4 more cooks in Garde Manger and 6 in Banquets, plus the overnight guy and 3 cooks downstairs in the cafeteria. The joys of a big upscale hotel kitchen. Sorry if anything I said was unclear!

Re: >> Frigging Friends <<

Wed May 21, 2014 3:48 am

LADY <> No reason to be sorry. :P When I saw you say, "Our chef de partie," it just seemed to imply you only had one.

Re: >> Frigging Friends <<

Wed May 21, 2014 4:15 am

Melampus wrote:LADY <> No reason to be sorry. :P When I saw you say, "Our chef de partie," it just seemed to imply you only had one.


Ah yes! For as old-school French as our kitchen usually is, they use a lot of poetic license with the term of "chef de partie". Chef FU, who is the only one with that job title, is the sous chef who's in charge of the in-room dining and lounge menus. The actual line cooks just have the job title of cook. (Cook 1, Cook 2, etc.)

Re: >> Frigging Friends <<

Wed May 21, 2014 4:38 am

Heard.

Re: >> Frigging Friends <<

Wed May 21, 2014 4:47 am

Wow its crazy to hear that a lot of career people don't respect the knives. Wonder if its due to burn out guess each career has its own unique symptoms.

Re: >> Frigging Friends <<

Wed May 21, 2014 4:58 am

For the vast majority of the cutting done in restaurants a Fibrox is more than sufficient, sushi being a big exception. Attention to detail, a practiced hand, and the ability to do a dozen things at once are much more important than owning and optimizing nice knives.

The nice knives sure don't hurt, though.

Re: >> Frigging Friends <<

Wed May 21, 2014 5:24 am

My co workers see me as some bougie prick when ever i pull out my j knives . Which is totally not the case
I just like nice knives its all good though it doesn't bother me
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