Latest / Chef's PSA Podcast / How to Survive as a Line Cook part 1 Ep. 15

Transcript

How to Survive as a Line Cook part 1 Ep. 15 · Chef's PSA Podcast

• 0:00
  Hello chefs. You're listening to chefs.
• 0:02
  PS a podcast. I'm your host Andhra natera.
• 0:05
  Today's episode is going to be all about line cooking and how
• 0:08
  to survive as a line cook. So stay tuned.
• 0:21
  So first, let's start with an update.
• 0:23
  What have I been up to this past week?
• 0:25
  Well, I've had a busy week. Along with Aaron blue Dorn and
• 0:30
  Chef Junior Borges. We did a little grill out
• 0:34
  cooking earlier in the week for The Flaming Lips concert VIP in
• 0:39
  Austin Texas, on Willie Nelson's luck, reunions Ranch that was
• 0:43
  pretty fun. Get to cook with a couple of
• 0:44
  legendary chefs right there. Later on during the week, we had
• 0:48
  the career Arts culinary conference for students that was
• 0:52
  put on by the Texas Food & Wine Alliance.
• 0:55
  And I was Not only hosting a panel on cooking your culture
• 1:00
  with some great chefs here, locally in Austin.
• 1:03
  But I also did a demonstration on how to put your fish for a
• 1:07
  bunch of students and emceeing the event overall, it was a
• 1:10
  great event and I think it's important for chefs when you've
• 1:15
  attained a certain level of experience to be able to give
• 1:17
  back and mentor and shape the minds of Future culinarians and
• 1:24
  Young Chef. So anyway, that's kind of wipe
• 1:26
  chefs. PSA Came into existence is
• 1:28
  because I wanted to give back and some of the things I do on
• 1:31
  the side are giving back to others.
• 1:33
  Anyway, so today's episode, how to survive as a line cook.
• 1:37
  Which I had the idea recently that I wanted to write another
• 1:40
  book. I enjoyed writing The Culinary
• 1:42
  leadership fundamentals book, as much as I enjoyed writing, the,
• 1:46
  how not to be the biggest idiot in the kitchen.
• 1:48
  And I thought to myself, I want to write something and I'm not
• 1:52
  sure what I want to write. Next.
• 1:54
  I thought about you know, kind of Chef mindset.
• 1:56
  Then I also thought about how to survive as a line.
• 2:00
  Cook like a line, cook survival manual.
• 2:02
  So I'm announcing that here today.
• 2:04
  I'm going to write that book. I haven't even started writing
• 2:07
  it, so I'll start writing as soon as I'm done recording this
• 2:10
  podcast. So today's episode is going to
• 2:12
  kind of be some thoughts that I have around to the book and
• 2:15
  things that as a new line cook. You should know when your new
• 2:19
  when you go into the Job, how do you set up?
• 2:22
  What are the important things that you need to look out for?
• 2:24
  How to behave? Anyway, let's talk about that
• 2:27
  and this might be a two-part series.
• 2:28
  Will see how many I could get through, within the right amount
• 2:31
  of time. But let's start with the most
• 2:33
  important thing. When you start a new job, how do
• 2:36
  you set up an open on your station?
• 2:39
  And by the way, I should say that.
• 2:42
  You don't have to agree with everything that I say, I'm
• 2:44
  giving you information. So you going to have a different
• 2:46
  perspective. But as I've always said and
• 2:49
  other And as I said, it's chefs PSA many times the right way to
• 2:53
  do it is the way that they do it in your kitchen.
• 2:55
  So if I'm telling you something and your Chef is telling you
• 2:58
  something else, always defer to your Chef that you work for
• 3:02
  because they pay you. I don't, I'm giving you advice.
• 3:05
  If there is no standard, if there is no standard, this is a
• 3:08
  good place to begin. However, if you have a standard
• 3:10
  that you already work off of use that, use your own experience,
• 3:13
  use the chefs around you. If they show you something
• 3:15
  specifically how they do it, where you're at, then you should
• 3:18
  always follow that. I'm just giving you another
• 3:19
  example. I'm giving you examples based on
• 3:22
  how I've run my kitchens previously or how I have done
• 3:25
  things in the past, or things that I've learned from other
• 3:28
  great chefs that have mentored me or I've happened to be
• 3:30
  around. So, keep that in mind, that's
• 3:32
  what Chef PSA is all about ultimately, as I talked about in
• 3:35
  the first book, the most important chefs PSA is do it.
• 3:39
  How your Chef wants you to do it.
• 3:41
  So regardless of what's said here, always do it.
• 3:44
  The way your Chef wants you to do it.
• 3:45
  That's the most important chefs PSA.
• 3:47
  But like I said if there's no standard this is a good place to
• 3:49
  begin. So anyway, let's talk.
• 3:51
  Opening and setting up your prep list.
• 3:52
  So as a line cook you go in. I would advise you show up early
• 3:57
  and when I say early, I don't mean like show up three hours
• 4:00
  off the clock. I'm just talking about you know
• 4:02
  if your scheduled shift is at 2 p.m. and you like to drink a cup
• 4:06
  of coffee before you get on the line and you want to talk to
• 4:08
  your friends and if all of that takes, you 10 minutes before
• 4:11
  you're on your station, then show up 10 minutes, prior to 2
• 4:14
  p.m. basically what I'm saying is be work-ready at the time,
• 4:19
  your shift starts Right, be completely awakened, ready as I
• 4:23
  like to say focused and ready to do the job.
• 4:26
  So when your shift starts, let's just say it's 2 p.m. don't, go
• 4:28
  get a coffee at 2 p.m. start working at 2 p.m. that's the
• 4:32
  most important thing to do. First thing I would do when I
• 4:35
  get there, is obviously make a quick ocular assessment, see
• 4:38
  what slow this and the other communicate.
• 4:41
  If you're doing a pass off with someone else, maybe talk to them
• 4:43
  and see, hey, what do you owe on?
• 4:44
  What do we need? What are we working on connect
• 4:46
  with your Chef Shake in with all the other Cooks?
• 4:51
  Acknowledge that your present and that you're at work and then
• 4:55
  get after it, find out what you need to know how many
• 4:57
  reservations. Maybe you do a pre-trip, there
• 4:59
  may be all that's communicate but maybe it's not.
• 5:01
  So find out what the night looks like for you.
• 5:04
  How many guests are you going to have?
• 5:05
  Are they VIP p x whatever language that you use PPX,
• 5:09
  soigné. Whatever it is that's being used
• 5:11
  in your kitchen, find out who's coming in and what you have
• 5:13
  going on? Start setting up your line, make
• 5:15
  sure you have towels, make sure your towels are folded.
• 5:18
  Make sure you have a finishing station.
• 5:20
  In you have salt, pepper butter, maybe some minced shallots, I
• 5:25
  don't know, fresh herbs, whatever.
• 5:27
  All that is makes you look. Make sure you have that.
• 5:29
  Make sure you have a cutting board.
• 5:31
  Make sure your knife is sharp. Make sure you have pots and
• 5:33
  pans, make sure that if you have a station that requires you to
• 5:37
  boil things, make sure you put your pot of boiling water.
• 5:40
  If you have pasta, for example, and you need to set up a pasta
• 5:43
  station of boiling water, make sure you salt, the water, make
• 5:46
  sure you taste the water to make sure it's as salty as you need
• 5:49
  it. You know, I think a lot of
• 5:50
  People forget that you're supposed to actually taste, your
• 5:53
  blanching water your pasta water to make sure that it is seasoned
• 5:56
  correctly. Your, if you don't know how
• 5:58
  salty it's supposed to be as as the expression goes, how salty
• 6:01
  is it supposed to be as salty as the ocean, right?
• 6:05
  So anyway, make sure all that's done, then start writing your
• 6:08
  prep list. Now, I did a video on this the
• 6:10
  other day and I talked about how I organize myself as a as a
• 6:15
  cook, if I was going to write a prep list and I always start
• 6:18
  with the most important thing on the Late first.
• 6:21
  So the example I used in the video was let's say you have a
• 6:25
  stake and that steak has mashed potatoes asparagus compound
• 6:28
  butter and chives. I would start with make sure
• 6:32
  that you have steaks. So make sure you have the
• 6:34
  protein because if you run out of compound butter, you could
• 6:38
  still sell the steak and everything else.
• 6:40
  If you run out of chives, you could still sell the steak.
• 6:43
  If you run out of mashed potatoes, maybe you can
• 6:45
  substitute something else. If you run out of asparagus,
• 6:48
  maybe you could substitute something else.
• 6:50
  But if you run, On a stake. The dish is done.
• 6:52
  It's 86, right? You can't sell the dish.
• 6:54
  If the main thing is not there, so I'm using stake as an example
• 6:58
  but maybe it's a pasta, right? If you don't have the pasta,
• 7:01
  that's it's pasta carbonara. If you don't have the pasta,
• 7:04
  well, it doesn't matter if you have eggs and guanciale or
• 7:07
  pancetta, or whatever else, pecorino or parmesan, it doesn't
• 7:11
  matter. If you don't have the pasta,
• 7:12
  you're not going to sell the dish and you're not going to be
• 7:13
  able to roll the pasta to order most likely, right?
• 7:17
  So, look at the dish and specifically, what is the most
• 7:20
  Horton thing on the dish. So in this case, let's just say
• 7:23
  it's the protein then next after that.
• 7:26
  What is the next most important thing?
• 7:27
  A lot of times it's the starch, the rice, the potatoes usually,
• 7:32
  because those take the longest to prepare and then it might be
• 7:35
  the garnishes. So your chives, your herbs, your
• 7:38
  flowers, your microgreens, whatever the case may be.
• 7:41
  Look at it like that way. Now when I say it's a steak,
• 7:43
  obviously it might be a chicken, it might be a duck, it might be
• 7:45
  whatever, fish, whatever the case may be, you know, your
• 7:48
  restaurant, but always start with the most important thing on
• 7:50
  the plate first, make sure you have that because without that
• 7:53
  thing the dish cannot be sold. That's how I organize my prep
• 7:56
  list and I think that's a good rule of thumb things that are
• 8:00
  the least important on your prep list are the things that if shit
• 8:05
  hits the fan and you have to make it to order, you can do it
• 8:08
  to order. So an example would be like
• 8:10
  let's say, We'll have cubed butter but you have a block of
• 8:13
  butter. Well, don't worry about cubing,
• 8:14
  it cubing. The butter is less important
• 8:17
  than making sure you have steaks, right?
• 8:19
  Because if push comes to shove, you could dice your butter to
• 8:22
  order, but you can't butcher your steak to order if you don't
• 8:25
  have it, right? I mean, I guess you could, but
• 8:28
  it's just not practical. It's more practical to die some
• 8:30
  butter, or snip some chives or pull, some Lucius of small herbs
• 8:35
  or whatever. The case may be.
• 8:36
  So think about that. What is the most important thing
• 8:38
  and then work your prep list out that way, I Like to what big fan
• 8:42
  of writing prep list down. Maybe you're a clipboard person
• 8:46
  and you know, you have a checklist or maybe you're a list
• 8:49
  person or maybe you're a visual person, whatever the case, maybe
• 8:51
  make sure you have a method, which identifies how much you
• 8:54
  need for service. Now, a lot of restaurants I know
• 8:58
  restaurants that I've worked at. You could put counts inside the
• 9:01
  computer system. So let's just say you have three
• 9:04
  different proteins that they have chicken duck and, and New
• 9:07
  York strip and you'd go to the computer and you say okay we're
• 9:09
  starting out with 20 of these 20 He's in 20 of these right?
• 9:12
  Because you're able to communicate that to the service
• 9:15
  team. So they know as they start
• 9:17
  selling it at counts down, it'll automatically 86, it didn't in
• 9:21
  the computer system. So it's important to that.
• 9:23
  You're able to communicate that early to the front of the house,
• 9:26
  team to the service team, what they have, and what they don't
• 9:29
  have. So identify what that is, get
• 9:32
  your station set, prepped. Ready for food.
• 9:35
  Moving On, By the way, when you're setting up your station.
• 9:38
  I know I've done chefs PSA on. This is don't.
• 9:41
  Mixer, salt and pepper. That's stupid, hack stuff.
• 9:44
  And I get frustrated, sometimes people want to argue with me and
• 9:47
  say, Well, it has its place, you know what about barbecue?
• 9:49
  Yes, of course it has its place, everything has its place.
• 9:52
  There's always an exception to the rule for something, but the
• 9:55
  fact of the matter remains in ninety percent, or maybe even
• 9:58
  99% of most kitchens, there is no place for mix salt and
• 10:03
  pepper. The 1% is the exception to the
• 10:06
  rule. Now, if you work in that 1%
• 10:07
  place, you don't have to argue with me, I get it.
• 10:10
  You work in the 1% But ask yourself, are you in that 1%
• 10:13
  place or are you just being lazy or do you not know better
• 10:17
  anyway? Fresh ground black pepper.
• 10:19
  I use Pujols Pepper Mill because I'm a snob and I use tellicherry
• 10:23
  peppercorns from assault standpoint.
• 10:26
  You know, you pick some people are morons kosher salt.
• 10:29
  Some people are diamond. Crystal other people are, you
• 10:33
  know, I don't know, some off-brand, maybe have finishing
• 10:36
  salt on your station regardless, make sure you have it all.
• 10:39
  Next thing, if you're a new line, cook, work cleaner, don't
• 10:43
  wipe things on the floor, you know, if you have an opportunity
• 10:46
  to wipe things in your hand and then throw that in the trash or
• 10:50
  maybe wipe it onto a little tray and throw that in the trash just
• 10:53
  just be efficient, working clean is the sign of a high-level
• 10:57
  cook. So the cleaner that you work,
• 11:00
  the more efficient you will be and the more headspace you'll
• 11:04
  have to just be efficient and clear your mind.
• 11:09
  So that you could focus on the task at hand which is cooking
• 11:12
  and making sure that the tickets are going out in a smooth and
• 11:16
  orderly fashion. Something I used to say in the
• 11:18
  kitchen was I will never compliment someone that they are
• 11:21
  working too fast or that they are working to clean.
• 11:24
  And the reason I would say that is because you always were
• 11:25
  cleaner, and you could always work faster.
• 11:27
  I'll compliment you on a lot of other things but I'll never
• 11:30
  compliment you on that because you could always be cleaner and
• 11:32
  you can always be faster and that applies to everybody.
• 11:36
  When I set up my station I always have like, let's just say
• 11:38
  I'm You know, peeling carrots or something like that.
• 11:41
  I'll peel on a, either a cafeteria tray or maybe I'll cut
• 11:44
  a small piece of parchment paper and clear peel on that.
• 11:47
  So I could keep my workstation clean and usually I set up a
• 11:51
  couple of different containers do something that's directly
• 11:54
  going into the trash. So I'll put it in that container
• 11:56
  or something that's can be used for something else, so, trim,
• 11:59
  maybe it could go into stock or it could be used as a tartare or
• 12:02
  whatever. Maybe you could turn beef
• 12:04
  trimmings, into Tallow whatever the case may be.
• 12:06
  So I separate what is going to Directly into into trash or
• 12:11
  compost and what can be used and repurpose.
• 12:13
  So trim or you know garbage, make sure that, you know, the
• 12:19
  difference between the two and obviously your kitchen, you know
• 12:21
  that but I never worked directly into a garbage bin.
• 12:24
  And I've said this before in another PSA, when I was a cook,
• 12:29
  my chef came up to me and he saw me peeling carrots over the
• 12:32
  garbage bin and he said, you know, what are you doing?
• 12:35
  I said, what are you talking about?
• 12:36
  He's like, don't ever work over a garbage bin because only two
• 12:39
  types. Type of people work over a
• 12:40
  garbage bin people. That either don't care about
• 12:42
  food cost because if it falls in and you leave it there, you
• 12:45
  don't care about my food cost but if you take it out, you're
• 12:48
  gross. He said so which one are you?
• 12:51
  Do you not care about my food cost or you gross?
• 12:53
  Now obviously the argument can be made?
• 12:56
  Well, you could wash it, of course, you can, of course you
• 12:59
  can wash it. But are you why even risk it?
• 13:03
  Why risk it just work clean, you can work over over something
• 13:07
  that's not going to fall directly into the garbage bin.
• 13:09
  So it's just a matter of reducing the amount of steps.
• 13:12
  When I set up my station always have, you know, the knives that
• 13:16
  I'm going to use for the day. So in my case, I often use a
• 13:19
  chef's knife and maybe a petty knife, you know, my tweezers, if
• 13:23
  I need them, you know, a cake tester.
• 13:25
  Which I think it is an invaluable tool, some scissors,
• 13:28
  whatever the case may be, I have my utensil bangs.
• 13:30
  That's going to be out everything that I don't need is
• 13:32
  going to be kept under the station or somewhere else.
• 13:34
  I only want to work with what I have, my towels are nice and
• 13:37
  folded on my cutting board or I'm sorry next to my cutting
• 13:40
  board. I have sanitation solution.
• 13:43
  I have everything that I need to do, my job efficient, I'm ready
• 13:46
  for service as the expression goes, if you fail to plan, you
• 13:51
  plan to fail. So think about everything that
• 13:54
  you need for your line, and make sure that it is within Arm's
• 13:57
  Reach before service begins. And by the way, If your 86
• 14:01
  something, it's always very important to let whoever's in
• 14:04
  charge. No.
• 14:05
  So if you're a new line cook, don't be that cook.
• 14:07
  That comes up to your Chef in the middle of service.
• 14:09
  After the order has come in and said, Chef, by the way, I'm out
• 14:12
  of the duck and the chef looks at you and says we just sold it.
• 14:15
  So, yeah, I know, but I'm out of the duct.
• 14:17
  Don't don't be that person if you do you're out of it.
• 14:20
  Communicate that as early as possible.
• 14:22
  Like I said, when writing the prep list, check your proteins
• 14:24
  first because the dishes 86th, without the duck, some other
• 14:28
  things for new line, Cooks to think about is the Language that
• 14:31
  you use so hot behind knife corner.
• 14:35
  All those things are the Lexicon the language that a line cook
• 14:42
  uses or that a cook, a chef working in the in the kitchen or
• 14:46
  the front of the house service team, that's the language that
• 14:48
  you use. And the reason you use that
• 14:49
  language is because it implies that there is danger.
• 14:52
  If you bump into me, I'm going to stab you with a knife.
• 14:55
  I have something hot behind me if you bump into my might dump a
• 14:57
  pot of boiling water on you or I'm coming around the corner.
• 15:00
  Corner. You also may be coming around
• 15:02
  the corner and don't see me. We could crash and have an
• 15:04
  accident. And when you use these words,
• 15:07
  it's important that you use a loud voice.
• 15:11
  No one, no, one wants to hear you whisper hot behind.
• 15:14
  You know, I've been bumped into into before where someone had a
• 15:18
  pot of boiling water and they said behind but I didn't hear
• 15:21
  them because they didn't use a loud voice and they spilled to
• 15:22
  the boiling water on me and I was furious and I would, I would
• 15:26
  say use your voice. Like I have no problem with you
• 15:29
  saying hot loudly, Me versus you burning me.
• 15:32
  I'd rather, I'd rather you yell in my ear, then have a third
• 15:35
  degree burn. So it's important for new cooks
• 15:38
  in the kitchen, make sure you use your voice and use it
• 15:41
  loudly. Now, another thing that's going
• 15:43
  to happen throughout service, is your chefs going to come up to
• 15:46
  you or someone's going to come up to you and you're going to
• 15:47
  need to write things down, whether it maybe it's a new
• 15:50
  dish, whether it's a prep list, whether it's just instructions,
• 15:54
  I needed you, I need you to do this this, this and this.
• 15:57
  And the expression is that the worst pain.
• 16:00
  In is better than the best memory.
• 16:02
  And a lot of chefs will tell you that the most important tool
• 16:06
  that they carry with them is a pain and that's to write things
• 16:09
  down. So nothing is worse than when
• 16:13
  your Chef gives you a list of things to do you weren't paying
• 16:15
  attention and then you come back every five minutes.
• 16:17
  Sorry Chef what else did you want me to do?
• 16:18
  Sorry Chef. What else did you want me to do?
• 16:20
  Write it down. I I know in the past I've said
• 16:23
  I'm not going to give you instructions until you stop get
• 16:25
  a pen. And I see that you're writing
• 16:27
  down because I only want to say this once as a line.
• 16:30
  Look, I think it's very important.
• 16:31
  When someone's giving you directions on 10 different
• 16:33
  tasks. You may have a great memory, but
• 16:36
  you may not by the way, I have a great memory.
• 16:39
  I was in the United States memory championships put on by
• 16:43
  MIT. I think in 2019 and I came in
• 16:46
  eighth, place out of 200. So I'm telling you, I was in a
• 16:50
  memory competition. I came in a thought of 200
• 16:52
  people put on by MIT and I still write it down.
• 16:55
  So unless you were in a memory competition, placing first,
• 16:58
  write it down. Make sure you You take clear
• 17:01
  direction from whoever happens to be giving you direction or
• 17:05
  you're leaving yourself notes, you know what you need to do
• 17:07
  next. So remember like I said, the
• 17:10
  worst pain is better than the greatest memory so have pain
• 17:12
  have a notepad, make sure you're taking notes throughout service
• 17:15
  now, for line cooks. And new cooks that ticket
• 17:21
  machine is going to keep Printing and and it's going to
• 17:23
  go off and it's going to haunt your nightmares and you're going
• 17:26
  to think about it and sometimes it's going to get backed up and
• 17:28
  you're going to write a paper and you're going to lose
• 17:29
  tickets. The fact of the matter is,
• 17:31
  that's never going to stop. You're going to keep having
• 17:34
  dreams and nightmares about that, and that machine will
• 17:36
  never stop so don't sit there and wait for service to get
• 17:40
  slow. And so you could take your foot
• 17:42
  off the gas, just be prepared for a busy service.
• 17:44
  You're in a restaurant that's supposed to make money.
• 17:46
  Most likely get out of the idea that being busy is bad.
• 17:50
  Being busy is good, being busy. Pays the bills being busy keeps
• 17:52
  everyone employed. The machine is going to keep
• 17:55
  printing tickets. Guess are going to steep keep
• 17:56
  coming in? And that sound will haunt your
• 18:00
  nightmares. So I haven't been a line cook
• 18:04
  quite some time and I've been out of the kitchen for almost a
• 18:07
  year now and I still have dreams about the ticket printer or you
• 18:12
  know Expo in service reoccurring dreams about running out of food
• 18:15
  during service so it doesn't leave you it stays with you.
• 18:18
  So I don't have a solution for that.
• 18:22
  Maybe maybe it needs a different sound.
• 18:26
  Does that sound is haunting anyway?
• 18:29
  I digress. Then, let's talk about when it's
• 18:31
  time to close and you're breaking down service.
• 18:33
  So when you realize, there's an opportunity to start cleaning,
• 18:37
  start cleaning, if you work clean, there's less to clean up
• 18:40
  at the end of the night. Start your cleanup as soon as
• 18:43
  you can again depending on where you work, whatever, whatever
• 18:46
  cleaning services, maybe you put stuff away.
• 18:48
  I highly recommend that if you you should flip your pans at
• 18:52
  night, if you're taking me some place from one day to the next,
• 18:54
  a lot of places don't a lot of Aces prep, what they need for
• 18:57
  the day and at the end of the day, it's gone.
• 19:00
  But if that's not the case and you move product from one day,
• 19:03
  to the next, flip your containers, you know, your pans
• 19:05
  or delis, whatever the case, maybe flip your containers into
• 19:08
  something new, keep it clean. Leave a prep list for the person
• 19:12
  coming in on the next shift of like let's say you work the p.m.
• 19:16
  there's someone coming in in the morning leave a list for them
• 19:18
  what they need for the next day that's that's good line.
• 19:22
  Cook Attica is to leave the person set up.
• 19:24
  You don't there's nothing. Worse than coming in after
• 19:27
  someone and it's like, fuck. There's nothing on my station.
• 19:31
  You left me. Nothing.
• 19:32
  Like I prepped everything, and you left me.
• 19:34
  Nothing. And by the way, a lot of, a lot
• 19:37
  of am Cooks, It's usually the am team that's pissed off at the
• 19:40
  p.m. team for not leaving them any prep, but usually the am
• 19:43
  team isn't as busy as the PM team.
• 19:45
  So, anyway, it's like a revolving cycle of anger.
• 19:50
  The am teams mad at the PM team because they didn't leave him
• 19:52
  anything. The p.m. teams mad at the am
• 19:54
  team because they don't do any business.
• 19:56
  They're both angry. They both have valid points
• 20:00
  anyway, leave them a parabola so that, at least, they know what
• 20:03
  they need and try to leave them as set up as possible.
• 20:05
  Like, if you could, if you could get ahead on something that, you
• 20:07
  know, when they walk in the next day, they're going to be in the
• 20:09
  shit. If they don't have it, leave it
• 20:11
  for them, right? If there's something at the end
• 20:15
  of service that you recognize is going to be a problem for the
• 20:18
  next day communicate that to your Chef.
• 20:19
  So, you know, for example, maybe you're out of fish and there's
• 20:22
  no fish delivery the next day communicate that to your chef,
• 20:24
  at the end of the night, Chef we ran out of fish and there's no
• 20:27
  fish for tomorrow and I know there is no fish delivery
• 20:29
  tomorrow. That way if someone has to you
• 20:31
  know make a run to go get it or figure out another solution,
• 20:34
  they are able to do so. So make sure that you
• 20:36
  communicate any challenges that you may face after you're done
• 20:40
  with all that breakdown, scrub down.
• 20:43
  Help anyone. It's falling behind.
• 20:46
  Make sure you don't have any fryer disasters.
• 20:50
  One of the I haven't done this as a PSA but I should make sure
• 20:54
  that the when you're filtering the fryer or filling it up, make
• 20:57
  sure it's either on or off. Whichever direction.
• 20:59
  It's supposed to be nothing worse and you only have to do
• 21:03
  this once. I've seen people do it twice
• 21:05
  where you pour in that oil or your drain it and nothing's
• 21:09
  catching and boom oil all over the floor.
• 21:11
  That sucks, you only have to do. That once and you'll never ever
• 21:15
  forget that. But anyway, after you're done
• 21:18
  breaking down. Now, this is, this is where you
• 21:22
  are faced with a moral dilemma is, do I go out with my friends
• 21:25
  and, you know, have a good time or do I go home and get some
• 21:30
  sleep? I don't know what you're going
• 21:33
  to do, but I can tell you from experience, sometimes it's
• 21:38
  better to not go out, take care of your health, take care of
• 21:41
  your mental health, take a break, go home and get some
• 21:43
  sleep kitchen. Work can be exhausting.
• 21:45
  And sometimes, what you need is, you need to be hydrated.
• 21:49
  You need to eat something good, and you need to get a good
• 21:51
  night's sleep, and you need a rest, you need to take a hot
• 21:54
  shower, whatever the case, maybe, maybe it's a bath.
• 21:56
  Whatever the case may be, sometimes it's okay to go home.
• 21:59
  You don't need to go out and party every night, it Like a
• 22:02
  really good idea but it's a slippery slope and before you
• 22:05
  know it you've been going hard for 10 years and you know
• 22:09
  cooking is a Young Person's game.
• 22:11
  You know your knees start to hurt your back starts to hurt.
• 22:15
  You can't party as hard as you used to whatever the case may
• 22:17
  be. It does catch up with you.
• 22:19
  So whenever you have the opportunity to say no and take
• 22:23
  care of yourself, I highly recommend that you invest in
• 22:26
  your health, that should be your priority.
• 22:29
  That should be number one, the healthier you are the better.
• 22:32
  You'll be at work, the better you'll be for your family, the
• 22:34
  better you'll be for your friends and the better you'll be
• 22:37
  for yourself really, which is, which is the most important.
• 22:39
  So, anyway, take that into consideration and like I said,
• 22:43
  this is these are some tips that will help you as a line cook.
• 22:47
  I'll get into more of this. But anyway, this is your 101.
• 22:51
  How to survive as a line? Cook line.
• 22:53
  Cook survival manual. It's going to be the next book
• 22:56
  that I right. But anyway, if you want to
• 22:57
  support the show leave us five stars on Spotify.
• 23:01
  I appreciate that or whatever. If you're listening on iTunes,
• 23:03
  leave us five stars on iTunes. If you want to support the show,
• 23:06
  there's a link in the Spotify notes where you could support
• 23:09
  the show, you could buy our merch.
• 23:11
  You could go to chefs, PS a.com and I highly recommend that you
• 23:13
  go to Chef PS, a.com to get the merch versus the store on
• 23:18
  Instagram, because there's a little glitch sometimes on the
• 23:21
  Instagram store, which shows things that aren't available.
• 23:23
  If just, if you're listening to this, do not buy anything that
• 23:26
  says, lord of the line Cooks, it doesn't exist.
• 23:29
  It won't ship it to you. So don't buy that but I can't
• 23:31
  take it off and I Don't know how and I've been trying.
• 23:34
  So, anyway, don't buy that, go get the books shelves.
• 23:38
  PSA, how not to be the biggest city in the kitchen, Chef?
• 23:40
  PSA, culinary leadership fundamentals.
• 23:43
  Follow us on all social platforms and we'll see you next
• 23:47
  week, hit the porno music.