The Spicy Bar-B-Q Beef Brisket flavor caught my attention, so I decided to use it as a pizza topping.
Restaurant kitchens are very hectic, stressful, busy, and at times, dangerous.
Communication in the back of the house is essential to keep guests happy and the restaurant in business.
My first-ever cooking job was the role of a sandwich maker at an independent sub shop just outside of Boston, MA in the late 90’s.
It’s one of the most dreaded yet possibly MOST important cleaning tasks in any restaurant kitchen.
However, it’s ALSO one of the most ignored.
Very few line cooks truly want to be line cooking for the rest of their careers.
Many want to become chefs and maybe even own their own restaurant someday.
What’s the best way to achieving your dream of becoming a chef and owning your own successful restaurant?
I’m trying to find that out for myself. And I’m sure many of you are as well.
That’s why we’re line cooks.