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Twenty years in kitchens and one thing still surprises me
Back when I started at a place in Portland around 2009 I had to choose between working saute or pantry for the dinner shift. I picked pantry because I liked the fast pace and the salads. Best call I ever made because it taught me how to organize like crazy. Has anyone else taken a lower profile station on purpose and found it helped you more long term?
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vera_campbell1mo ago
That pantry job sounds wild. I worked with a guy once who insisted on doing the bread station every Friday because it meant he got to zone out and shape rolls for hours. He said it was his meditation. He ended up being the best baker in the restaurant because he just paid that much attention to dough. Small stations have a way of making you a specialist, don't they? Did you ever go back to a lower profile station later in your career?
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west.anna1mo ago
Honestly, I never saw it that way, but you're right.
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Nah, I gotta disagree a little. Taking a lower station on purpose just feels like hiding to me. You don't grow by playing small.
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