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Old 06-04-2008, 11:02 PM   #11
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Originally Posted by ironchef View Post
Whoa, line cook with no professional kitchen experience? I'm assuming that they're going to put you through an extensive training program?
Please don't give me a gullibility test.. you're kidding........ right?
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Old 06-05-2008, 12:06 AM   #12
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Please don't give me a gullibility test.. you're kidding........ right?
I don't think so. Do they know that you have never cooked in a professional kitchen?
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Old 06-05-2008, 01:04 AM   #13
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Originally Posted by mikel33 View Post
Please don't give me a gullibility test.. you're kidding........ right?

Well, the way ironchef cooks, you need a good deal of experience and skill. Don't sweat it about not having any experience and starting on the line at Red Lobster. I'm sure that most everything comes pre-portioned or pre-made, and you'll mostly be doing heat and serve. Shouldn't have to worry about learning to butcher fish, proper sauce making or anything like that.

Here's what you should focus on-

Seasoning. Use enough salt. Your chef will show you how to season a fish filet your first day, and you're likely to be stunned by how much salt goes on. However, now you know a big reason why restaurant food tastes so much better than stuff from home.

Heat control. The stoves/grill you'll be using may as well be hell's furnace compared to what you'll find at home. Learn to get your pans hot and keep them that way, and learn how to keep the heat low when required. Get good a getting a nice sear on proteins.
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Old 06-05-2008, 03:45 PM   #14
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I don't know, regardless of how much more simplified a line may be (i.e. Red Lobster vs. Daniel), I find it hard to believe that anyone without any restaurant cooking experience can step in without a good amount of training. Even culinary school graduates fresh off of graduation are sometimes lost. It's like someone who's only previous experience playing basketball was shooting by themself in their driveway, being asked to play in an actual game without any practice time with their team. They wouldn't know what the **** they were doing. Shooting by yourself is one thing, shooting with someone defending you is totally different. Same thing with cooking at home vs. in a restaurant.
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Old 06-05-2008, 03:56 PM   #15
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Red Lobster vs. Daniel
What are...two things I never thought would share a sentence together?
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Old 06-05-2008, 03:58 PM   #16
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Yes, starting as a line cook is unusual. In most restaurants I've seen, people start as a prep cook or even dishwasher if they want to get on the line and don't have experience (sometimes even if they do have experience).
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Old 06-06-2008, 07:43 PM   #17
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I don't think so. Do they know that you have never cooked in a professional kitchen?
Yes, that was one of the first things I told them.
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Old 06-06-2008, 09:40 PM   #18
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What are...two things I never thought would share a sentence together?



On the one hand it is Red Slobster, on the other hand that is pretty surprising to me as well, I had to work my way up and most restaurants would not take anyone with less than 5 years experience.
In my case that meant I left for college before I got to line cook!
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Old 06-06-2008, 10:51 PM   #19
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I think almost everything is pre-fab.
That's what I was thinking, along with pre-portioned.I think it will be quite rigid, and all prep will be done ahead of time. Good luck to you!
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Old 06-07-2008, 12:31 AM   #20
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That's what I was thinking, along with pre-portioned.I think it will be quite rigid, and all prep will be done ahead of time. Good luck to you!
I hope so! As far as a first job.
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