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Thread: How do you guys do it?

  1. #21

    ecchef's Avatar
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    Yup. If your crew is strong enough, they usually weed out the DBs themselves. Now, a union shop...that's its own special playground.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  2. #22
    Quote Originally Posted by Salty dog View Post
    As in all professions, just because you do something doesn't make you special.
    ...

    I know a lot of DB cooks.
    Yeah.

    Perspective is always good. I don't pretend that I'm changing the world or having some important impact on the environment. I do it because it's fun to me and gives me joy. There are a lot of other professions that are more physically and mentally grueling.

    For example:



    I can work 80+ hours, getting screamed at, treated like garbage & not making all that much money... but you won't ever catch me doing that. Not no way.

  3. #23
    Senior Member ThEoRy's Avatar
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    Conditioning, adrenalyn, that zone feeling and when none of that is available, coffee. We got lot's of that stuff on tap.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #24
    Senior Member
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    Call me whatever you want when we're in the weeds, I'm cool with it, as long as we're cool after service, during it I'm countless names

  5. #25

    Zwiefel's Avatar
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    Quote Originally Posted by brianh View Post
    The pro chefs, that is. Had a work cookout today, prepped just a couple dishes and sides for about 30+ people. 8 jerk tenderloins with mango serrano salsa, about 12 pounds of dijon potato and green bean salad, simple roasted garlic chipotle mayo as a burger topping etc. Another coworker got burgers and dogs and more sides from a local German butcher. After a couple nights of prep and working a grill this afternoon, I'm shot. How the $&@! do you guys do this all day everyday?
    I do the cooking for the State Championships we host at my range...about 150 people in 90 minutes. It's all simple sh1t like grilled hotdogs and potato salad....but it wears me the phuq out. However the amount of happy I have about an hour after I clean up is amazing. Similar experience with the cooking classes I teach. I dread both of these things starting about 48 hours before they begin...nerves, knots in stomach, anxiety over what I'm forgetting, anxiety about screwing something up and ruining the day for a bunch of people....But that 2-ish hours of flow (being in the zone) I get are 100% worth it.

    We were just talking about flow in Chuckles thread the other day. In case you missed it:

    http://www.kitchenknifeforums.com/sh...agnostic-chart
    Remember: You're a unique individual...just like everybody else.

  6. #26
    Senior Member Mrmnms's Avatar
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    It helps if you love what you do. It's sad that it's so difficult to make a decent living at it. Cooking continues to be a form of therapy for me, years after I left the line. The more you do production , the easier it gets. Plan ahead and pace yourself.

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