Ok, so I am a 14 year old that has beeb cooking since 13, so only about a year of experience under my belt. I was an apprentice at an upscale french "bistro" for 8 months. I worked as the pantry cook for the summer. The restaurant is really slow during the summer, because of the older clientele. I only worked lunch, and the most we ever had was 65 lunches. it was my first job on the line, so I got really nervous. No matter how many people, even if there were only a couple of tickets, I would get nervous. I was also pretty slow, but I progressed as the summer went on. After the summer, i couldnt have a job there b/c i only worked lunch, but then i was in school. Now, I am working at an upscale catering place. there are 3 chefs teaching me and paying me! I have been practicing my knife skills, basic cooking skills, and just trying to get more experience before i get back on the line.
So was i just nervous b/c i was new to the line? or am i just not meant for the job?..............
2007-12-24
09:34:55
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8 answers
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asked by
Anonymous
in
Food Service