I started in fast food, this experience is great for learning management, time, quality, these places are crap for food, however, as for the system and how food service works, great Kitchen Confidential, Bourdain gives a great run down, read cook books, don't watch food Network, etc.
CFS is the only universal short hand....CHIT printers are cool till they run out of ink...KDSs have become my favorite all of these still have Waitstaff shorthand though
Cool insights, thank you for sharing. What advice would you give a restaurant owner that loves cooking and taking care of guests, but has never run a kitchen as a chef?
Thank you! Enjoy the content lately for sure! Definitely helped me further my understanding of the kitchen. What book did the Pastry chef give you that got you to become a real cook?
