Comments on: Seasoned Line Dog, I am Not http://courageouscook.com/2009/12/15/my-experience-in-a-professional-kitchen/ The Life of a Young Gourmet Mon, 06 Jun 2011 19:45:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Amy http://courageouscook.com/2009/12/15/my-experience-in-a-professional-kitchen/comment-page-1/#comment-65 Amy Fri, 23 Apr 2010 11:09:13 +0000 http://courageouscook.com/?p=131#comment-65 Some people, chefs and restaurant owner/managers included, love to create their own little power trip, drama. That's what his actions sound like to me. Some people, chefs and restaurant owner/managers included, love to create their own little power trip, drama. That’s what his actions sound like to me.

]]> By: Haley http://courageouscook.com/2009/12/15/my-experience-in-a-professional-kitchen/comment-page-1/#comment-40 Haley Sat, 27 Feb 2010 21:53:38 +0000 http://courageouscook.com/?p=131#comment-40 Thanks Paul. It's nice to know there are some chefs who want to encourage people to learn and grow rather than tell them they aren't good enough. Thanks Paul. It’s nice to know there are some chefs who want to encourage people to learn and grow rather than tell them they aren’t good enough.

]]> By: Paul http://courageouscook.com/2009/12/15/my-experience-in-a-professional-kitchen/comment-page-1/#comment-26 Paul Mon, 18 Jan 2010 10:05:42 +0000 http://courageouscook.com/?p=131#comment-26 Hello Haley This is nikki's Australian friend, I have been a chef for 5yrs now and i started at the bottom like everyone does over here as an apprentice for 3yrs. Now i am a head/sous chef at the restaurant I'm working at now and i have 3 Chef de Partie,2 apprentices i have to look over and teach. by the sounds of your story this chef is a low life that trys and scares most of you young cooks off following your passion, you should never of been put on the line without another chef de partie to help and teach you the tricks of the trade... well not in my kitchen. btw if you ever need any hints or tips in this trade send me an email ill be happy to help you out. Hello Haley

This is nikki’s Australian friend, I have been a chef for 5yrs now and i started at the bottom like everyone does over here as an apprentice for 3yrs. Now i am a head/sous chef at the restaurant I’m working at now and i have 3 Chef de Partie,2 apprentices i have to look over and teach. by the sounds of your story this chef is a low life that trys and scares most of you young cooks off following your passion, you should never of been put on the line without another chef de partie to help and teach you the tricks of the trade… well not in my kitchen.

btw if you ever need any hints or tips in this trade send me an email ill be happy to help you out.

]]> By: Bonnie http://courageouscook.com/2009/12/15/my-experience-in-a-professional-kitchen/comment-page-1/#comment-19 Bonnie Tue, 15 Dec 2009 21:20:14 +0000 http://courageouscook.com/?p=131#comment-19 Some people, chefs and restaurant owner/managers included, love to create their own little power trip, drama. That's what his actions sound like to me. Some people, chefs and restaurant owner/managers included, love to create their own little power trip, drama. That’s what his actions sound like to me.

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