F(ucking) N(ew) G(irl) Series: May the force be with you
As of Saturday I started my transition back to prep work. In the scheme of a culinary brigade system, an ascension to the top would likely look like this: prep cook, line cook, sous chef, executive chef (sometimes with other titles interspersed between…chef de cuisine, etc.) And some people stay...
F(ucking) N(ew) G(irl) Series: What I do
Lately I’ve been working on the garde manger station, or cold station — basically our salads, charcuterie and cheese plates come off this line. It’s where a lot of people start because there are lots of raw ingredients and little heat transfer, but it still builds a good foundation for...