Definitely. I spent 6 years as a dirty line cook all through my undergrad days, and I still use all these tips in my life. Lift with your legs dammit! NEVER run out of mise en place!!
Current Jam: “What’s the Difference” Dr. Dre
I may be a showing a bit of bias, but I do believe that there are many lessons that anyone can learn from observing the daily activities and mindset of a typical restaurant line cook. These seasoned disciples of the range, maniac adrenaline junkies, talented players in the kitchen orchestra and salty dogs sailing pans across the flat top range are models to be followed through life. Here are some examples of the line cook curriculum for an organized life:
 BE PREPARED:
In life, as in the kitchen – those who anticipate, run through potential scenarios, methodically build the skills and aptitudes necessary for success are the ones who do, in fact, succeed.
 EVERYTHING HAS A PLACE AND EVERYTHING SHOULD BE IN ITS PLACE:
In a foodservice operation we refer to this as “mise en place”. It is a focus on all of the minute details that go…
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