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Interviw With A Chef

Supervisory Challenges
Challenge 1
My first challenge was dealing with not being on the line at the restaurant. Instead of having a fast paced adrenaline rush I was picked to do functions. This was a sad day to me because I love to cook and be on the line. I love to prep my food spice it up with my style of cooking and add a kick of Mexican technique to the food I cook. The great thought about the situation was that it made me realized how much passion I have with cooking and creating dishes with just my mind. I felt like I lost my passion about two years ago but now ever since seeing how I missed the line and not being able to cook I realize how much passion I have.
Challenge 2
My second challenge was how to deal with functions on a daily basis. I worked on functions before with a handful of help but having only one chef and me. Knowing how to deal with this was hard because the work was long, boring and slow to do. I felt like I was in a never ending factory line that I couldn’t escape from ever. Although I learned to get faster and cope with a large work load with no bodies help. In the future I know if this happens to me again I know I can take it because I am fast and do things right.
Challenge 3
Lastly working in the pantry is my last challenge from this place. I know it is an easy station but I like a little challenge in my life. I have never worked this station before so the reason it was a challenge for me is that I was afraid of messing up something so easy. I learned that the pantry is a very important part of the line and without it you could never make any real money. I now have more respect for that section more the ever. For future situations I wouldn’t take it for granted, respect the position and work my hardest like I do for the rest of the line.

Co-op Site and career goals
I thought that I was going to learn some new techniques or make more fancy designs with food. Also find some new flavors that I haven’t thought of before in my...