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...
F(ucking) N(ew) G(irl) series
A lot of people have been asking me about my internship at L’Etoile Restaurant in Madison, which I started in April this year, so I’m starting a little blog mini-series called “FNG”, or, to continue with the French lingo, “Fucking New Girl”.) The title actually came about as an idea for...
F(ucking) N(ew) G(irl) Series: So you think you can dance?
Yesterday I talked with the chefs at work about how I feel I’m doing as a line cook. I’m the type of person that needs to test the waters by doing, and I wanted to give cooking on the line at least a few weeks before I admitted something that’s...