When I arrive in the morning, 8 a.m. usually, I have the privilege of getting to stare down a daunting task of a thing called a prep list. This usually determines how good of a day I will have. Some are short, some are long, and some are just 'for the love of God, why do I work here.'
While working at the current restaurant, which I have for the past two years, I have one of the best schedules in the restaurant business. 8 a.m. to 4 p.m. Monday through Friday. Working breakfast and lunch, all the while prepping for the entire restaurant and creating a 'Family Meal' which is lunch and dinner for the staff of the restaurant and hotel.... yes we are a hotel/restaurant combo. The young man in the first picture is Marcus. He has been labeled prep cook/family meal. He bangs out prep and the meal 5 days a week working well over the usual 40 hours a week. On top of that he isn't 'classically' trained. He will definitely tell you what is on his mind, and how he feels. Which you can understand peeling 400 pounds or more of potatoes a week, gets him a little cranky... But we all chip in and bang out what we love to do, make food great. The stressful life of a cook or chef is not for the light hearted.
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