Thursday, June 21, 2012

Lessons Learned #1

So what did I learn during my culinary tenure? To survive in a highly demanding kitchen like Colborne Lane in 2009, you need careful organization and unwavering precision. Multi-tasking expected. The ability to take orders and follow directions. Check. Being a cook is not only physically gruelling, but mentally taxing and emotionally draining. You need hands of steel, and balls of glory to endure the daily beating down of your ego. It will bring you to your knees if you lack confidence or the skills to put out plate after plate of only your best cooking. 

Still, I was and will always be inspired by the humility and camaraderie in the kitchen. Though there are a few bad apples, I've been fortunate enough to have met groups of hardworking, exceptionally well-mannered and friendly people. It takes a certain special personality to cut it in the kitchen, but mostly, it just takes a humble heart, and brute force willingness to learn. Leave your ego in the alley behind the loading doors. 

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