I started working in a professional kitchen right before young aspiring cooks had the notion that the best chefs had their own TV shows or that being a chef was like being a rock star. It's incredulous how much of that glamorous lifestyle is more in fact not so.
The truth is our job is about getting our hands dirty. We spend about a third of our time prepping, a third of our time cooking, and the last third of it cleaning. More often then one would think but there are days where all we do is just clean. This career involves a lot of manual labor and a lot of refinement.
|Before: Years of Neglect|
|After: Elbow Grease|
|After: Twerk Power|
|Before: Fryer Grease|
|Bar Keeper Friend does so many wonders.|
The simple idea is this. When the work place is clean and organized, you are able work in peace. One is more focused and less distracted by all the clutter. You must create the professional environment in order to succeed. This contributes to a “Professional Mentality”. There is a new generation of cooks out there that do not understand this virtue. They have it in their heads that washing dishes is below them or that scrubbing a pot is not their job. That mentality disgusts me. That mentality does not belong in a kitchen or even in any business. Many people are in this industry to survive. Remember that.