Thursday, January 20, 2011
January 20, 2011: "ON THE RAIL"
I have also been training the cooks to work with a chef expiditer at the pass. The process of calling orders, the difference between, "order in", "order up", "order fire!", "on the fly", and time honored phrases like, "in the weeds" are important to learn. The line cooks have adapted to me barking orders and verbaly giving instructions on how to cook and plate dishes. Sure, we have been in the weeds and the cooks have been really stressed under the new system, but they are getting visibly stronger daily and setting up their staions faster each week. So, because they are getting stronger, I can now begin doing daily specials and changing the menu more often. We still have a lot to learn, but we are on the right track and I am proud of my line cooks. Watching the culinary development of cooks is amazing and it is my responsibility to guide them along their path as we work as a crew.