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Old 06-04-2008, 01:32 PM   #1
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Red Lobster Line Cook..what should I expect?

Hello!

I have never cooked in a professional kitchen before, but have a real passion for food and cooking. I may have a job at Red Lobster as a line cook, but I have no idea what to expect!

Can someone please tell me how tough this will be? How much stress, etc. I guess I am a bit nervous. Haha

Thanks!

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Old 06-04-2008, 01:38 PM   #2
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My best advice is to listen to what they say and if you forget DON'T GUESS - ask politely to be reminded. Don't second-guess anything. Ask, ask, ask if you don't understand something or don't know how to do something.
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Old 06-04-2008, 01:51 PM   #3
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Quote:
Originally Posted by mikel33 View Post
Hello!

I have never cooked in a professional kitchen before, but have a real passion for food and cooking. I may have a job at Red Lobster as a line cook, but I have no idea what to expect!

Can someone please tell me how tough this will be? How much stress, etc. I guess I am a bit nervous. Haha

Thanks!
Ohboy! Are you in for a rude awakening! Professional kitchens are about as much like cooking at home as olive oil is to Paris. It will be VERY different from anything you have ever attempted before.

Good luck,
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Old 06-04-2008, 01:54 PM   #4
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welcome mike. and good luck.

make sure you salt everything enough, to make sure the diners can taste it.
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Old 06-04-2008, 02:03 PM   #5
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If you're going to be cooking a Red Lobster, I think almost everything is pre-fab. Just dont boil the **** out of the lobster... noone likes tough lobster.
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Old 06-04-2008, 02:05 PM   #6
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gulp! Haha, like I said, I have the passion, just hope I can handle the heat! lol
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Old 06-04-2008, 02:14 PM   #7
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Quote:
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If you're going to be cooking a Red Lobster, I think almost everything is pre-fab. Just dont boil the **** out of the lobster... noone likes tough lobster.
And don't put a rabbit in there with the lobster - no one likes hare in their food
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Old 06-04-2008, 03:15 PM   #8
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Whoa, line cook with no professional kitchen experience? I'm assuming that they're going to put you through an extensive training program?
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Old 06-04-2008, 03:19 PM   #9
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salt 101 and lectures on cheap butter...

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Old 06-04-2008, 04:12 PM   #10
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salt 101 and lectures on cheap butter...

and frozen protein!
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