Latest / Chef's PSA Podcast / Don't Make These 10 Mistakes on Your First Day in the Kitchen Ep. 109

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Don't Make These 10 Mistakes on Your First Day in the Kitchen Ep. 109 · Chef's PSA Podcast

• 0:00
  Hello chefs, this is Chefs PSA Podcast.
• 0:02
  I'm your host Andre Natera. On today's episode, I'm going to
• 0:04
  give you 10 essential tips that every cook needs for your first
• 0:07
  day in the new kitchen. Stay tuned.
• 0:21
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  The narrator did a great job really bringing the characters
• 1:06
  in this story to life. So if you'd like to read with
• 1:08
  your ears instead of your eyes, the audio book is available.
• 1:11
  Go check that out. It's on Audible and Apple Books
• 1:14
  or Apple audio books, whatever Apple has, go get it there if
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  you like audio books. It's everything that the bear
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  should have been because it's a little bit more real and, you
• 1:22
  know, less fluff. For all your chefs PSA needs, go
• 1:24
  to chefspsa.com. There you could get everything.
• 1:27
  You could shop, you could get books, you could get some free
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  ebooks. And if you're looking for
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  premium member on my Sub Stack. For only $10 a month, you get a
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  lot. Trust me, it's worth it if you
• 1:44
  love the show. I've been interviewed on several
• 1:46
  podcasts that are upcoming. So if you follow me on
• 1:48
  Instagram, you'll notice there was a couple of clips of me
• 1:50
  getting my hair haircut, tab cuts hair.
• 1:52
  I did a really fun interview with him where we get to talk
• 1:55
  about a lot of different stuff, not just chef thing was
• 1:58
  interviewed again on the proper thieves podcast, which you may
• 2:01
  remember I played half of the episode on chef's PSA, an
• 2:05
  exclusive sneak peek. It was a really fun episode
• 2:07
  because I got to talk about non cooking things.
• 2:09
  Well, I'm on their show again for Part 2 and it was really fun
• 2:12
  for those of you that want to enjoy some trash talking.
• 2:15
  That's a good episode because we talk about a lot of things
• 2:18
  outside of the kitchen. So it's a really fun podcast
• 2:20
  that I did with a couple of my of friends show the other side
• 2:22
  of me that's not chef. And as far as this show goes, we
• 2:25
  have some great episodes coming up.
• 2:27
  As I mentioned, you get early episodes on Substack and I just
• 2:30
  released the episode with two chefs from San Antonio, Rico
• 2:34
  Torres and Diego Galicia from Ishli, one of the best
• 2:36
  restaurants in San Antonio. So early access to that podcast
• 2:39
  is out. I have coach Robert Soladecki
• 2:42
  coming up on a new episode, who is currently the managing
• 2:45
  director of Protein USA for the Bocustior.
• 2:48
  We talk about a lot of different things.
• 2:49
  That's a very good episode. Very, very intense episode
• 2:52
  coming up as well as I did a culinary student podcast that's
• 2:55
  also coming up and many other shows soon to be released have
• 2:58
  some great guests coming for you all.
• 3:00
  Now back to this episode. A lot of the things I'm going to
• 3:02
  talk about today you may already know, but I promise you, if you
• 3:05
  listen to the entire episode, you're going to learn some
• 3:07
  things that maybe you don't know.
• 3:08
  Approach it with an open mind. Also approach this episode with
• 3:11
  it's not a cookbook answer. It's not one-size-fits-all.
• 3:14
  There's going to be some things that apply to some kitchens and
• 3:17
  some things that don't apply to every kitchen.
• 3:19
  There's always going to be exceptions to the rule.
• 3:20
  This is very general advice that probably covers about 80% of the
• 3:24
  kitchen jobs that you're going to get into.
• 3:25
  If you're a new cook and you're starting at 0 or if you're just
• 3:28
  going to a new job and you need a mental checklist to make sure
• 3:31
  that you have everything ready for that new job.
• 3:34
  This is a good episode because I'm going to cover the basics.
• 3:36
  What do you need starting from zero?
• 3:38
  This will not only help you get set up for success, you'll be
• 3:41
  confident you'll walk in, you have a little swag, Get rid of
• 3:43
  some some of those pre new job jitters that you may have the
• 3:47
  nervousness. Put that to the side.
• 3:48
  Get organized, get focused, and make sure that you're ready for
• 3:51
  day one. So first and foremost, let's
• 3:54
  talk knives. If you're starting a new job,
• 3:56
  the first thing you want to make sure that you have proper knives
• 3:58
  going into a professional kitchen, right?
• 4:00
  This is pretty obvious for most people, but you'd be surprised
• 4:03
  that a lot of people don't know that.
• 4:04
  If you're new to the industry, yes, you typically bring your
• 4:07
  own knives. There are some kitchens that
• 4:08
  provide house knives and community knives, but that's not
• 4:11
  every kitchen. And because it's not every
• 4:13
  kitchen, I would advise you have some knives ready just in case
• 4:16
  they don't provide knives. And then like I said, in most
• 4:18
  cases, they're not providing you knives.
• 4:20
  What knives do you need? Well, the reality is if you're a
• 4:22
  new cook, you're probably not going to need 50 different types
• 4:26
  of knives. The reality is you need a chef's
• 4:27
  knife, a paring knife or a petty knife, a serrated knife, a
• 4:31
  steel, and that's probably it. For the majority of the tasks
• 4:34
  that you're going to encounter in a kitchen, pretty much going
• 4:36
  to be able to solve most of them with a chef's knife.
• 4:39
  And what you can't solve with the chef's knife, you'll use a
• 4:41
  paring knife or a petty knife. And for the rare occasion for
• 4:44
  bread and maybe some hard melons or pineapples, certain things
• 4:48
  you might need that serrated knife, the steel you're going to
• 4:50
  hone your knife in case usually to make sure it maintains its
• 4:52
  sharpness. And by the way, for those of you
• 4:54
  that are going to say, oh, you can't sharpen a knife with a
• 4:56
  steel, you know what I need? You're going to hone the knife
• 4:59
  to make sure that the edge is straight so it cuts nice.
• 5:01
  You know what I meant? Now a lot of people are going to
• 5:02
  ask you what kind of knives do I recommend?
• 5:04
  Well, not necessarily the same recommendation for everybody.
• 5:07
  It depends where you are as a chef.
• 5:10
  If you've been cooking for a long time and you have a lot of
• 5:12
  experience and you have really good knife skills, then yes,
• 5:14
  invest in high quality Japanese knives.
• 5:17
  That's what I like. If you're a new cook and you
• 5:19
  really are still struggling to nice and onion, you might not
• 5:22
  want to buy $1000 Japanese knife.
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  You want to make sure that you're proficient with your
• 5:25
  skills. And you know, the heavier German
• 5:28
  knives usually do a really good job when you're developing your
• 5:31
  culinary skills. But like I said, the reality is
• 5:34
  you're not going to need a ton of knives.
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  Make sure you have the chef's knife, petty knife, Perry knife,
• 5:38
  serrated knife, steel, right? Japanese guillotour santoku is
• 5:41
  probably OK too, right? One knife is going to do about
• 5:43
  80% of the work. So have that knife.
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  Make sure your knives are sharp the day before day of sharpening
• 5:47
  your knives, make sure you have a stone at home or send it to a
• 5:50
  friend that can sharpen them for you.
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  Make sure your knives are sharp and you're ready for work.
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  You might need some other tool depending on what type of
• 5:56
  restaurant that you're working in.
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  Tweezers, tongs, fish spatula, spatula, cake testers,
• 6:02
  thermometer, things like that. Depending on where you work, you
• 6:04
  might need specialty equipment. So if you're working in a really
• 6:06
  high end restaurant, likely you're going to need tweezers
• 6:09
  and spoons. If you're working in a Bar and
• 6:10
  Grill, you're going to need a spatula and tongs, right?
• 6:13
  So figure it out. Use some common sense here.
• 6:14
  By the way, if you're working in a Bar and Grill, you probably
• 6:16
  don't need tweezer. Someone was telling me the other
• 6:19
  day, I thought it was kind of funny that they needed help in a
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  very busy restaurant and one of their fine dining friends came
• 6:24
  over and was trying to help them plate up a banquet for thousands
• 6:28
  with tweezers. The chef got Madam said put, put
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  that shit away. We're not, we're not tweezing
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  food up here. We need to feed 1000 people.
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  It's, it's, it's weird when you see chefs that are from very
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  busy restaurants go to fine dining.
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  And sometimes chefs that are from fine dining go to very busy
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  kitchens because the techniques don't always adapt and crossover
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  the way they should. Anyway #2 now that you have
• 6:46
  everything for your knife kit, you're going to need to make
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  sure that you look the part. Maybe they provide uniforms
• 6:50
  where you're going, maybe they don't.
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  Let's assume that they don't. And even if they do provide
• 6:55
  uniform, they might not have uniforms for you on day one.
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  Sometimes it takes a couple of days for them to fit you.
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  Make sure they got the right size or to them you got to sign
• 7:02
  up for a uniform program, whatever.
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  So the best thing to do is make sure you have non slip kitchen
• 7:06
  work shoes that are slip resistant specifically for
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  working in restaurants, right? Oil, water, etcetera.
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  You don't want to cause an accident, trust me.
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  And if you've never worked in the kitchen, a professional
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  kitchen, those floors are slick. So if you're brand new, trust
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  me, you don't want to slip and fall on day one.
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  Have the proper attire, get some good shoes.
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  I would shout out some shoes but no one sponsors me with shoes so
• 7:27
  I I can't tell you. I don't care what you get, I
• 7:28
  should start my own shoe company.
• 7:31
  Next thing, you want to make sure you have a chef coat,
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  assuming you're going into a restaurant where they wear chef
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  coat. So plain white is a good way to
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  go. You can really never go wrong
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  with a plain white chef coat if you don't know what you're
• 7:41
  getting into. Now, obviously, if you've done
• 7:42
  an interview and you kind of look at the cooks in the
• 7:44
  kitchen, you might say, OK, they all wear black chef coats or
• 7:46
  they all wear black T-shirts or whatever the case might be, you
• 7:49
  could figure it out. But if you're unsure, you can't
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  go wrong with just a white chef coat.
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  And here's a little bit of advice.
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  If you don't know if you have an embroidered chef coat, don't
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  wear it. If you are not the chef, wore
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  the sous chef, do not wear an embroidered chef coat.
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  A lot of restaurants and chefs take that as a sign of
• 8:04
  disrespect. They'll say there's only one
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  chef in the kitchen. You have to earn your
• 8:07
  embroidery. And if you're not the chef,
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  don't be walking around with Chef Billy on your jacket,
• 8:11
  right? Ask first.
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  A lot of chefs are OK with it. A lot of them are not.
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  Whether it's right or wrong, I'm not here to argue that point.
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  What I'm here to argue is that you don't know.
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  And until you know the right thing to do is just the standard
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  default plain white chef go right.
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  Start there. As far as T-shirts go, a plain
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  white T-shirt is usually a good way to go.
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  A lot of places don't allow you to wear logos and things like
• 8:31
  that so just go in with a plain white T-shirt, chef coat, non
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  slip shoes. If you're not sure what color of
• 8:35
  pants to wear, black pants is normally best right?
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  A lot of places will give you pants.
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  It'll say you got to wear checks, but if you're unsure
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  just just show up wearing black pants.
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  Have an apron, make sure it's clean.
• 8:45
  If you want bonus points, make sure everything nice pressed,
• 8:48
  smelling good, not wrinkled. Your apron's nice and rolled.
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  You're not showing up with a tattered apron all torn and
• 8:54
  holes in your chef coat on day one, right?
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  Make sure you're clean and presentable.
• 8:57
  Next thing, bring a pen and a notepad.
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  Write shit down. Be ready to take notes for rest,
• 9:01
  station, diagram, schematic, things like that.
• 9:04
  Chef tells you what to do. You're writing down
• 9:05
  instructions. You're taking notes where things
• 9:08
  are. Pen and notepad goes a long way.
• 9:10
  The worst pen is better than the best memory.
• 9:13
  It's the same. Don't argue, say well, the worst
• 9:15
  pen is broken and doesn't work. You know what I mean?
• 9:17
  Like write it down. If you write it down with a bad
• 9:19
  pen, you're more likely to remember it than just with a
• 9:21
  great memory. So everything that you
• 9:23
  encounter, write it down #4 showing up to work.
• 9:26
  Arrive early. What's early?
• 9:27
  Well, I'm not talking like 2 hours early.
• 9:29
  If you're supposed to be there at a certain time, I see nothing
• 9:32
  wrong with arriving about 30 minutes early on your first day.
• 9:35
  I think that's a good safe bet. It gives you an opportunity to
• 9:38
  kind of set your tools down, figure out where they go, shake
• 9:40
  in with everyone, walk around, introduce yourself, talk to the
• 9:44
  chef. If they ask you to wait, maybe
• 9:46
  the chef's running late and they say wait over there, that's
• 9:48
  fine. But there's nothing worse than a
• 9:49
  riding five, 1015 minutes late on your first day.
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  So that's a bad tone for the rest of service and maybe for
• 9:55
  the rest of the time that you're going to work there, right?
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  So make a good first impression, Go up early.
• 9:59
  Like I said, 30 minutes, what I recommend 15 minutes, 10
• 10:02
  minutes. But early, one minute to me is
• 10:04
  not early. You run the risk of running
• 10:06
  late. You might not be able to find
• 10:07
  parking. You might not know your way
• 10:08
  around the kitchen. So why risk it 30 minutes early
• 10:11
  until you really understand the rhythm there?
• 10:13
  In some kitchens, on time is late.
• 10:15
  If you're not 30 minutes early, you're late, right?
• 10:17
  So a lot of a lot of chefs are, a lot of chefs run their kitchen
• 10:20
  that way. So if you're unsure, 30 minutes
• 10:22
  is a good place to start. I'm not talking about clocking
• 10:24
  in and not getting paid. I'm just talking about being
• 10:26
  prepared for your first day. Next, when you arrive to work,
• 10:29
  understand the kitchen layout. Go to the walk in cooler, go to
• 10:32
  the freezer, go to the dry storage, see where everything
• 10:35
  is. Maybe make a little diagram on
• 10:37
  your notepad and say you know, produce is on the right,
• 10:40
  seafood's on the left. However, the layout is 1 trick
• 10:43
  that I do that helps with my memory when I'm in a new kitchen
• 10:46
  and I don't know where things are is it's kind of weird and
• 10:48
  usually I don't do it when anyone's around, but I'll go
• 10:50
  around and I'll touch things and I'll say apples and I'll touch
• 10:53
  the apples, I'll say lemons and touch the lemons.
• 10:55
  So I remember where everything is.
• 10:57
  So I, we do this little exercise and say herbs, you know, top
• 11:00
  left, lemons, bottom right, and I'll touch everything.
• 11:03
  So I make sure that I'm hitting all the senses of visual
• 11:05
  kinesthetic auditory, right, Not eating everything in the cooler,
• 11:09
  but you get the point. You want to make sure that you
• 11:10
  understand where everything is. You touch it, you feel it, take
• 11:13
  notes because someone's going to say, hey, go to the cooler and
• 11:15
  get this. And you don't want to be the
• 11:17
  person that's wandering around for 5 minutes in the cooler and
• 11:19
  then coming out, sorry, I can't find it.
• 11:21
  And then they walk in like 2 minutes.
• 11:22
  You know this thing that I'm looking for right here, You
• 11:24
  can't find that. It's frustrating.
• 11:26
  They obviously know where everything is because they've
• 11:28
  been there, but you don't know. So like I said, take some time
• 11:31
  and familiarize yourself with the layout of the kitchen.
• 11:33
  Number six, be professional. Like I said earlier, shake in
• 11:37
  with everyone, introduce yourself, ask can I work on this
• 11:40
  station? Don't just set up and start
• 11:42
  working. I've seen funny situations where
• 11:44
  someone will set up and it's like a certain chef station and
• 11:46
  they get into a big argument on day one is like, how dare you
• 11:49
  put your knife roll on my station.
• 11:51
  I've been here for 20 years, right?
• 11:53
  Avoid the awkward experience. Just ask.
• 11:55
  Be polite. You're in a new home.
• 11:57
  You need to understand the rule and the culture of where you're
• 11:59
  at. Pay attention.
• 12:00
  There's always a certain rhythm and cadence in every kitchen.
• 12:03
  Everyone moves a certain way. They operate a certain way.
• 12:05
  If everyone in the kitchen is talking, it's OK to talk.
• 12:08
  If everyone in the kitchen is silent, obviously it's not OK to
• 12:11
  talk. Pick up on the clues.
• 12:12
  Don't be loud, don't be obnoxious.
• 12:15
  Ask questions, but ask questions at the appropriate time.
• 12:18
  There's a rail of tickets. It's busy.
• 12:20
  Maybe wait till the rail of tickets gets through before you
• 12:23
  asking all these questions. If you are dealing with
• 12:25
  something that requires immediate assistance, of course
• 12:27
  ask the question. But if it could wait, it could
• 12:30
  wait. Another thing, don't start
• 12:31
  talking about your last job immediately.
• 12:33
  No one cares, no one wants to hear it.
• 12:35
  Don't start making opinions on the food.
• 12:37
  Don't start telling the chef you have recipes that they'll really
• 12:39
  enjoy and you want to get your dish on the menu on day one
• 12:41
  right? If you have 0 experience, the
• 12:43
  last thing a chef wants to hear from you is your menu ideas when
• 12:46
  you're in their restaurant. So like I said, day one, get to
• 12:49
  know them first. Understand your place,
• 12:51
  understand what the culture is there before.
• 12:53
  Or you start telling everyone your idea for an enchilada
• 12:55
  casserole but with purple tortilla because you saw it in
• 12:58
  food and wine. Just put the brakes.
• 13:00
  No one likes purple tortilla. Wow, actually blue corn
• 13:03
  tortillas are purple, but you know what I mean.
• 13:05
  I'm talking about purple tortillas that are made to look
• 13:07
  like bald gum. We digress.
• 13:09
  What are we talking next? Work clean.
• 13:11
  Even if the kitchen is in the cleanest, you should be clean.
• 13:14
  If everyone in that kitchen folds their towels and cuts the
• 13:16
  tape and labels a certain way. Pay attention.
• 13:18
  Do it that way. Notice the small details that
• 13:20
  are going on. Do they wipe down the piano?
• 13:22
  Do they have sanitizer solution on their stations?
• 13:25
  Right. You have to work at the level of
• 13:27
  cleanliness that everyone else works at.
• 13:29
  You can't work below it or you will get corrected.
• 13:31
  And in some cases, if you're really dirty, you might not get
• 13:34
  invited back next day. So you want to make sure you're
• 13:36
  working clean. No one's going to frown upon you
• 13:38
  working too clean, right? Like I said, one of the sayings
• 13:41
  that I have on chef's PSA is you can never work too fast or you
• 13:43
  can never work too clean. So there's no problem with being
• 13:46
  too clean, but there is a problem with being too dirty.
• 13:48
  So when you're new in the kitchen, if you're not sure if
• 13:50
  you're working too clean, just work clean there.
• 13:52
  Trust me, you can never be too clean.
• 13:53
  Next, don't stand around. There's going to be times when
• 13:56
  you have nothing to do and you're unsure what the next
• 13:59
  thing to do. The worst thing you can do is
• 14:00
  just stand there twiddling your thumbs thinking hopefully
• 14:03
  someone notices that I'm not doing nothing.
• 14:05
  Well, tell me what to do. Don't do that.
• 14:07
  If you're unsure what the next next thing to do is, just stop
• 14:09
  and ask the person that's leading you.
• 14:12
  What should I be working on next?
• 14:13
  Ideally, you want to work on the next three things, right?
• 14:16
  So one of the things that I used to do when I was a chef is I
• 14:18
  would always make sure know your next three moves.
• 14:20
  So I'm going to dice tomatoes, then I'm going to cut shallots,
• 14:23
  then I'm going to make sauce. What are the next three things
• 14:25
  that you're going to work on? And if you know you're coming up
• 14:27
  at the end of those next three things, ask what the next three
• 14:30
  are. Always have something to do.
• 14:32
  But like I said, don't just stand there looking awkward not
• 14:35
  knowing what to do or who to ask.
• 14:37
  Just ask, can I help you? Is there something I could be
• 14:39
  working on right now? The next one is very important.
• 14:42
  Mouth closed, eyes open. When you're new in a kitchen,
• 14:45
  take it all in. Observe.
• 14:47
  I can't overstate this. You need to be in a state of
• 14:50
  learning and observing, not giving opinions and offering
• 14:53
  recommendations. It's an insecure thing that a
• 14:55
  lot of chefs do is on day one they want to tell you how to run
• 14:58
  the kitchen that they've been running.
• 15:00
  You have all these ideas because you want to prove your worth.
• 15:02
  The wrong approach. Day one, be quiet, listen and
• 15:05
  observe. If you truly have good ideas,
• 15:08
  you could talk about them later, and nothing's going to happen if
• 15:10
  you just wait. Understand the system that
• 15:12
  you're in first. There might be a very good
• 15:14
  reason why things are done a certain way.
• 15:16
  Resist the urge to make excuses when you're being corrected.
• 15:19
  Just listen. A lot of times, if someone's
• 15:21
  correcting you, they're correcting you for a reason.
• 15:23
  Because you're new in their kitchen.
• 15:24
  They want you to do it a certain way.
• 15:25
  So don't take it as a personal attack.
• 15:27
  Your boss has to correct you to make sure that you're making the
• 15:31
  food the way it's supposed to be made for that restaurant.
• 15:34
  Don't take it personal. Listen, take notes.
• 15:36
  When you're being corrected, thank them.
• 15:38
  They're actually helping you because they're showing you the
• 15:40
  right way to do things. Don't take it personal.
• 15:42
  Eyes open, mouth closed, ears lifting.
• 15:45
  And I know I said to ask questions, but like I said, ask
• 15:48
  an appropriate amount of questions.
• 15:49
  And and it's hard for me to tell you what's an appropriate amount
• 15:52
  because if you have to have some situational awareness, it's
• 15:54
  really slow and you can talk great.
• 15:55
  It's really busy. Stay quiet, right?
• 15:57
  Like I said, pick up on the clues of the kitchen.
• 15:59
  A quiet kitchen is a focus kitchen.
• 16:01
  Or is it a loud, happy go lucky chaotic kitchen that you could
• 16:04
  talk a lot, right? Not every kitchen is the same.
• 16:07
  The last thing I'll say, just because you're a new cook and
• 16:09
  you might not know, a lot of times on day one the experienced
• 16:13
  cooks want to take the new cook out and get you drunk.
• 16:16
  It's not every kitchen, but it happens a lot of times.
• 16:18
  Then you go out and they get you drunk and they want to see how
• 16:21
  much you could drink, and they want to see what kind of shit
• 16:23
  you talk and they want to see if you call out the next day.
• 16:26
  So be smart about it, right? It might be a trap, might not be
• 16:28
  a trap, but you don't know. Discretion is the better part of
• 16:31
  valor. So don't be the person that goes
• 16:33
  out on the first night with everyone, makes a fool of
• 16:35
  themselves, says some things that they shouldn't say, talks
• 16:38
  trash about the chef, talked about their last job a little
• 16:41
  too much, and then shows up 30 minutes late the next day
• 16:45
  hungover. Don't be that person, right?
• 16:47
  You only get one chance to make a first impression.
• 16:49
  Make it a good one. Be awake and ready, drink your
• 16:51
  coffee, be friendly, and I'm sure there's plenty of other
• 16:54
  things that could be addressed, but these are 10 tips that I
• 16:57
  think will make sure that you have a successful first day on
• 16:59
  the job. Anyway, if you want to support
• 17:01
  the show, make sure you go to chefspsa.com and you get
• 17:04
  everything there booked merch, sign up for mentorship if that's
• 17:07
  something that you're interested in.
• 17:08
  I do offer a mentorship program should maybe you just need to
• 17:11
  hire me as a consultant so I could come right, your menu,
• 17:13
  whatever it is, all of that is done through chefs psa.com.
• 17:16
  Be on the lookout for new episodes on my sub stack.
• 17:19
  You can get them now and if you're watching on YouTube, hit
• 17:21
  the like and subscribe. If you listen on Spotify, you
• 17:23
  know what to do with five stars, right?
• 17:25
  I don't need to say it every week, but you know what it is.
• 17:27
  By the way, you're listening to this right now and you haven't
• 17:29
  left five stars, but you've listened to every episode.
• 17:31
  All you got to do is just click five stars.
• 17:33
  What are you waiting for? Be a good person.
• 17:34
  Thank you all. We'll see you next week.
• 17:36
  Hit the porno music.