First Night On The Line aka The Culinary Wonderment thread

gdl203 · Mar 31, 2009

Congrats on (a) having the courage to change careers, (b) getting into the school you wanted, (c) landing the stage and (d) doing so well on your first day. a+b+c+d = you doing what you really want to do and building a career out of it. Few people can say that about their professional lives.

unjung · Mar 31, 2009

Good thread, although the kitchen brotherhood thing is a little ****. You should go on Hell's Kitchen.

Alter · Mar 31, 2009

That brought a tear to my eye, Kwilk. Super nice!!!

Connemara · Mar 31, 2009

Good job. Now, the next step is to remain calm when the chef asks you to bend over and receive his kack.

"Yes, chef...*sob*"

x26 · Mar 31, 2009

Good Job!!

Piobaire · Mar 31, 2009

I'm proud of you Kwilk. One day, I hope to eat at a place you own. You better have ******* four kinds of foie for me!

Great job kid.

NorCal · Mar 31, 2009

Glad to see you enjoy it. Hold on to the feeling because it won't always last. I've worked in (dish washer, prep cooking) and around kitchens (the dreaded front of house) and have a few friends in the biz and my only advice is this: take every chance to learn a new and better skill and to polish your overall game, even if it means less money in the short term. If you want to rise above being a line cook you are going to need to do a lot more than just cook. Like it or not, there is a country full of people who can cook a steak, make pasta (even hella Gucci handmade pasta), and generally work the line just as well or better than you and they will work harder for less. As racist as it sounds, you're a white boy with a classic culinary education and that gives you a certain advantage. Embrace that advantage, take it and run with it as far as you can.
If you ever decide to move to SF I might be able to introduce you to someone who can get you some work cooking, PM if the time ever comes.

ps nice to see someone who is not cynical about their chosen career/path in life. Good on ya.

Dewey · Mar 31, 2009

I worked the line for six years. It was not such a fancy place, but it was as busy as possible. And we made most everything from scratch. So I can relate to what you describe here and I understand the euphoria. Good luck with the rest of your cooking career.

edinatlanta · Mar 31, 2009

Great post man!

Kitchens have always fascinated me so keep these posts coming (that's what she said)!

Sounds like you are doing everything you want to do!

JetBlast · Mar 31, 2009

Some good stuff Kwilk. Although I don't understand half the **** you said in your post regarding food terms it still sounds like a very rewarding experience.

Dakota rube · Mar 31, 2009

Way to go kyle!

globetrotter · Mar 31, 2009

good for you, kwik!! I am really happy for you.

RedLantern · Mar 31, 2009

Congrats man. This is great news.

Eason · Mar 31, 2009

Originally Posted by gdl203

Congrats on (a) having the courage to change careers, (b) getting into the school you wanted, (c) landing the stage and (d) doing so well on your first day. a+b+c+d = you doing what you really want to do and building a career out of it. Few people can say that about their professional lives.

Word.

Huntsman · Apr 1, 2009

Originally Posted by gdl203

Congrats on (a) having the courage to change careers, (b) getting into the school you wanted, (c) landing the stage and (d) doing so well on your first day. a+b+c+d = you doing what you really want to do and building a career out of it. Few people can say that about their professional lives.
Serious +1. Rock it hard, bro. ~ H

First Night On The Line aka The Culinary Wonderment thread

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