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my dude i used to work with was one of the guys in the kitchen when brickhouse opened.Originally Posted by dont be a menace
Originally Posted by k b0mber
To all the professional chefs/cooks, what stations do you work ?? And what kind of cuisine do you cook ??
I used to do fish PM and got promoted to chef du partie/tournand cooking new-American/Californian/French cuisine. Since the hours suck, I quit cooking and now I sell wild mushrooms/truffles/vanilla to high end restaurants in the sf bay area.
i'm just an intern still. i'm in sf too btw.
my friend has the same idea as you going into specialized ingredients after interning as well due to the same reasons
i work pantry and a little saute and broil. i work at a steakhouse, kincaids. i might dip soon though to a better spot that my boy cooks at, bar la grassa.