First job in a professional kitchen from "summary" of Tender at the Bone by Ruth Reichl
Starting out in a professional kitchen is a rite of passage for many aspiring chefs. It is a place where one learns not just how to cook, but how to handle the pressure and intensity of a fast-paced environment. The kitchen becomes a battleground, where sharp knives and hot stoves are the weapons of choice. The first job in a professional kitchen can be a humbling experience. It is a place where egos are put aside, and one is forced to start at the bottom of the culinary hierarchy. The tasks assigned may seem menial at first, but they are crucial in laying the foundation for a successful culinary career. In the chaotic world of a professional kitchen, communication is key. Orders must be shouted out loud and clear, and teamwork is es...
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