This is a journal of my experiences as a chef and owner of two crazed locavorian restaurants as well as my humble opinions and radical food and the way we live and eat, and most importantly as a passionate advocate for good real food. You can follow me on twitter @BLGchefdaniel.
Friday, June 17, 2011
Working the Line
I haven't actually worked the line in a while. Tonight I aproned up and worked a station. I am a little surprised to say it was nice to be back. My usual spot behind is behind the pass, expediting and watching everything like a hawk. It was nice to only have to worry about my station. The same can be said when I work the dishpit. When your regular job entail so much control, control over others and trying to find away to control the uncontrollable, you find solace in a simple but very busy job. You can lose your self for a while. I never thought I'd see the day when the grunt work was comforting to me...
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