Page 3 of 6 FirstFirst 12345 ... LastLast
Results 21 to 30 of 60

Thread: How do you guys do it?

  1. #21

    ecchef's Avatar
    Join Date
    Feb 2011
    Location
    In the Village.
    Posts
    4,175
    Yup. If your crew is strong enough, they usually weed out the DBs themselves. Now, a union shop...that's its own special playground.
    All men dream, but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity; but the dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible. - Lawrence

  2. #22
    Senior Member
    Join Date
    Aug 2013
    Posts
    230
    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
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,434
    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
    Join Date
    Jun 2013
    Location
    NJ
    Posts
    1,437
    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
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    3,031
    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
    Join Date
    Oct 2012
    Location
    Long Island
    Posts
    1,490
    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.

  7. #27
    Senior Member
    Join Date
    Jan 2014
    Location
    London
    Posts
    60
    I hated every minute of training, but I said, 'Don't quit. Suffer now and live the rest of your life as a champion.'
    Muhammad Ali

  8. #28
    Senior Member cheflarge's Avatar
    Join Date
    Apr 2013
    Location
    Detroit, Michigan USA
    Posts
    996
    I have NEVER cooked for the money, always the passion!

  9. #29

    Join Date
    May 2014
    Location
    Texas
    Posts
    27
    Coffee, whiskey, cigarettes, passion,and a very, very... Very understanding spouse.

  10. #30
    Senior Member
    Join Date
    Jun 2013
    Location
    NJ
    Posts
    1,437
    has to be the passion, b/c sure as hell aint the money, unless youre in corporate

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •