tag:blogger.com,1999:blog-2662142894373610277.post5084796215663019705..comments2023-12-30T05:35:50.964-06:00Comments on Salty's Kitchen: In the TrenchesUnknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2662142894373610277.post-87070958554026697332010-06-08T06:26:54.194-05:002010-06-08T06:26:54.194-05:00P.S. Start posting on that blog of yours dude!P.S. Start posting on that blog of yours dude!Saltyhttps://www.blogger.com/profile/01344744455287647554noreply@blogger.comtag:blogger.com,1999:blog-2662142894373610277.post-9208351012268743162010-06-08T06:26:01.644-05:002010-06-08T06:26:01.644-05:00Good point about the young turks.
I doubt they sta...Good point about the young turks.<br />I doubt they started at the bottom.<br /><br />I talk about "foundation" constantly. If you want to build a foundation for a kitchen staff it starts at the bottom. The dishwasher. I have a soft spot for those guys. After all, it's where I started.<br /><br />Doesn't mean the chef has to have been a dishwasher. I means he has to treat them like he started as a dishwasher. The rest will follow suit and so and so on.<br /><br />Also when I see the guys not getting along I find a common enemy for them to bitch about. Me.Saltyhttps://www.blogger.com/profile/01344744455287647554noreply@blogger.comtag:blogger.com,1999:blog-2662142894373610277.post-9419435629629367822010-06-08T01:13:15.991-05:002010-06-08T01:13:15.991-05:00You forget "loyal" as well. If the kitc...You forget "loyal" as well. If the kitchen has a strong leader the rest will follow suite. I have worked with guys who generally disliked each other on a personal level, but when it came down to the Chef asking them to get something done for the good of the kitchen, they worked together like brothers. Seen people completely disagree with the Chef (myself included) yet carry out his commands to a T. Carnies is a good analogy too. I agree people tend to look down own kitchen folk. That's why I ALWAYS treat everyone who works for me or with me in the kitchen as family. Seems many "new age" chefs I work with treat dishwashers and lower level cooks like sh.... I am only 30 but I never came up in kitchens like that as a teen.<br />And more so most people have absolutely NO clue what goes on or what kind of work it takes to produce some of the food they bitch about being over priced, etc. Indicative of the show you mentioned.Anonymoushttps://www.blogger.com/profile/13883947529348792326noreply@blogger.comtag:blogger.com,1999:blog-2662142894373610277.post-63935694481055135002010-06-04T10:30:27.001-05:002010-06-04T10:30:27.001-05:00My wife calls us "Carnies".My wife calls us "Carnies".Anonymoushttps://www.blogger.com/profile/13609464468242897495noreply@blogger.comtag:blogger.com,1999:blog-2662142894373610277.post-56325480734520332622010-06-02T16:29:32.735-05:002010-06-02T16:29:32.735-05:00i agree being a chef for 28 years i can say most p...i agree being a chef for 28 years i can say most people in the restaurant business are hard working driven from the ground up to learn new things every day a passion for there craft and respect for other chef's .<br />but i like hanging around people who have a passion for what they do in any field .<br />Chef LanceAnonymousnoreply@blogger.com