My first time working behind the bar🍺 I just recently got my beverage certificate and have been reading a lot about mixology. Things are getting busier as the weather gets warmer and I’ve noticed during the busiest hours, the team could benefit from an extra set of hands.
I’m currently reading Daniel Boulud’s Letters to a Young Chef and it inspired me to learn as much as I can about every aspect of the restaurant.
As cooks our job is to take care of the kitchen, and its food. But ultimately we’re only responsible for a small part of the guest’s experience. In an interview I saw with Marco Pierre White he said “the most important aspect of any restaurant is the environment you sit in” he went on to say that the second most important aspect is the service, and number three is the food.
Ultimately if someday the vision is to be a chef and manage a team, I think it’s important to understand every aspect of the restaurant. What better way than to actually do it?
Chef Thomson
My first time working behind the bar🍺 I just recently got my beverage certificate and have been reading a lot about mixology. Things are getting busier as the weather gets warmer and I’ve noticed during the busiest hours, the team could benefit from an extra set of hands.
I’m currently reading Daniel Boulud’s Letters to a Young Chef and it inspired me to learn as much as I can about every aspect of the restaurant.
As cooks our job is to take care of the kitchen, and its food. But ultimately we’re only responsible for a small part of the guest’s experience. In an interview I saw with Marco Pierre White he said “the most important aspect of any restaurant is the environment you sit in” he went on to say that the second most important aspect is the service, and number three is the food.
Ultimately if someday the vision is to be a chef and manage a team, I think it’s important to understand every aspect of the restaurant. What better way than to actually do it?
2 months ago | [YT] | 1,796