a pro buys all their own knives?
i know my stepdad got each of his chefs their knives..he said that way they dont steal his.
it is just knives? the rest of the tools the restaurant owns, right?
please show us home guys a peek of the "inner circle" please! dont high end knives get stolen? i would use a forschener knife in a public kitchen..hahaha.
Being a home cook I don't get to use my knives as much as I would like but I have more time than the pros to lay them out and masturbate while looking at them.:saythat:
In a group of 6 you will find 5 with different or opposite food allergies, all kinds of 'intolerances', 1-2 vegans, people who don't eat red meat/chicken/fish etc. Drives me nuts.
But I could never imagine doing this as a pro, you people are all crazy I am not shying away from hard work, but I often wonder how the pros handle the stress, pressure, low pay for many, crazy work times etc.
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