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Confessions of a Line Cook

Wednesday, December 14, 2011. Zen and the art of souping. So, i gotta tell ya, i'm getting really good at soup. i mean, like, really. Good my soup file is expanding nearly every day, and most of them are knockouts. i've been at my job for over a year and a half, and for a long time when i told somebody where i worked, i'd get "oh, that place has the best brunch! But now.can also be hot and sour veg noodle, or hot and sour egg drop), potato leek, jalapeno corn chowder, andoullie beer cheese, summer pe...

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Confessions of a Line Cook | confessionsofalinecook.blogspot.com Reviews

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Wednesday, December 14, 2011. Zen and the art of souping. So, i gotta tell ya, i'm getting really good at soup. i mean, like, really. Good my soup file is expanding nearly every day, and most of them are knockouts. i've been at my job for over a year and a half, and for a long time when i told somebody where i worked, i'd get oh, that place has the best brunch! But now.can also be hot and sour veg noodle, or hot and sour egg drop), potato leek, jalapeno corn chowder, andoullie beer cheese, summer pe...

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Confessions of a Line Cook | confessionsofalinecook.blogspot.com Reviews

https://confessionsofalinecook.blogspot.com

Wednesday, December 14, 2011. Zen and the art of souping. So, i gotta tell ya, i'm getting really good at soup. i mean, like, really. Good my soup file is expanding nearly every day, and most of them are knockouts. i've been at my job for over a year and a half, and for a long time when i told somebody where i worked, i'd get "oh, that place has the best brunch! But now.can also be hot and sour veg noodle, or hot and sour egg drop), potato leek, jalapeno corn chowder, andoullie beer cheese, summer pe...

INTERNAL PAGES

confessionsofalinecook.blogspot.com

1

Confessions of a Line Cook: May 2010

http://confessionsofalinecook.blogspot.com/2010_05_01_archive.html

Sunday, May 23, 2010. Ok so maybe not so bad. Ok i apologize to my loyal reader (readers? Does anybody still read this thing? I wish i was. but i'm not. there is another cook leaving next week to go work at a gas station (i know, right? And i'm gonna talk to the kitchen manager about maybe picking up one of his shifts. i really want this to work out. it's getting fun, but i'm actually having trouble paying my bills at this point. Aah, shit.if it's not one thing, it's another, right? On a side note, this ...

2

Confessions of a Line Cook: January 2011

http://confessionsofalinecook.blogspot.com/2011_01_01_archive.html

Saturday, January 29, 2011. 5000 hits and a new nickname. So, i have officially broke through with a nickname at work. there have historically been a lot of nicknames around the restaurant.zombie, whiskey jay, rattlesnake steve, skywalker, chomo, lor-bear, and the bar manager bestowed a nickname upon myself last week. I'm henceforth known as. panama. Thursday, January 20, 2011. So i was going through old cell phone memory cards and i found this kick ass video of me spinning a soup pot lid like a top.

3

Confessions of a Line Cook: May 2011

http://confessionsofalinecook.blogspot.com/2011_05_01_archive.html

Tuesday, May 31, 2011. Gotta do something to break the routine every once in a while. and don't ask about the. Gameyou really don't want to know. Subscribe to: Posts (Atom). Confessions of a Line Cook. I'm a line cook. that's what i do. it's what i'm good at. it's where i belong. here's a glimpse into my world, for good or ill. View my complete profile.

4

Confessions of a Line Cook: September 2011

http://confessionsofalinecook.blogspot.com/2011_09_01_archive.html

Tuesday, September 20, 2011. Other food blogs need to be jealous of me. STEP ONE. HAVE THIS SHIT. CHOP THAT SHIT UP, SON! MAYBE EAT A KRISPY KREME! THEY'RE GOOD, YO! NOW PUT THAT SHIT IN A BOWL AND SET ASIDE. CHOP YO ASS SOME BACON, YO. CHOP IT UP REAL GOOD, SON! NOW TOSS THAT BACON IN YO BIGGEST HEAVY POT, PUT THAT BACON ON MEDIUM AND LET IT COOK, DAWG! PRETTY SOON THAT BACON WILL LOOK LIKE THIS, YO! WHILE THAT BACON IS DOING ALL THAT CRAZINESS, GET A CHICKEN BREAST AND DICE THAT CHICKEN UP, SON! ADD TH...

5

Confessions of a Line Cook: zen and the art of souping

http://confessionsofalinecook.blogspot.com/2011/12/zen-and-art-of-souping.html

Wednesday, December 14, 2011. Zen and the art of souping. So, i gotta tell ya, i'm getting really good at soup. i mean, like, really. Good my soup file is expanding nearly every day, and most of them are knockouts. i've been at my job for over a year and a half, and for a long time when i told somebody where i worked, i'd get "oh, that place has the best brunch! But now.can also be hot and sour veg noodle, or hot and sour egg drop), potato leek, jalapeno corn chowder, andoullie beer cheese, summer pe...

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kitchenconvoluted.blogspot.com

Kitchen Convoluted: January 2012

http://kitchenconvoluted.blogspot.com/2012_01_01_archive.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. Am I an Asshole? How about a Thank you or even better. I wished I saved everything too. Should I stop sharing(with them)? I am kind of at the fuck you point with the whole thing. Hope everyone had a good holiday. Posted by Cornstarch in my crotch / Tuesday, January 3, 2012 /. Links to this post. There was an error in this gadget. Is OCD a bad trait to have as a chef? Is working the line like riding a bike? There was an error in this gadget.

kitchenconvoluted.blogspot.com

Kitchen Convoluted: Over the Hump(?)

http://kitchenconvoluted.blogspot.com/2011/11/over-hump.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. Week Six. I am finally starting to get over the hump at work. I am slowly becoming more comfortable and getting a head on prep. I switched stations last week which really fucked with me a bit. This station is the complete opposite of the previous one. The prep is much more manageable. Posted by Cornstarch in my crotch / Thursday, November 17, 2011 /. There was an error in this gadget. Is OCD a bad trait to have as a chef?

kitchenconvoluted.blogspot.com

Kitchen Convoluted: December 2011

http://kitchenconvoluted.blogspot.com/2011_12_01_archive.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. I have an EC job interview on Tuesday. I am ready to lead and carry the kitchen on my shoulders. Wish me luck. Posted by Cornstarch in my crotch / Thursday, December 15, 2011 /. Links to this post. There was an error in this gadget. Is OCD a bad trait to have as a chef? Is working the line like riding a bike? There was an error in this gadget. Le Virtu, Brigantessa Raising Money for Italian Earthquake Relief. Confessions of a Line Cook.

kitchenconvoluted.blogspot.com

Kitchen Convoluted: October 2011

http://kitchenconvoluted.blogspot.com/2011_10_01_archive.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. I also dont have enough time to proof read or run spell check and I really dont give a fuck. Posted by Cornstarch in my crotch / Saturday, October 29, 2011 /. Links to this post. Update on New Place. Somehow I doubt anyone is working in these conditions at The French Laundry. Good luck with brunch tomorrow guys. Posted by Cornstarch in my crotch / /. Links to this post. Posted by Cornstarch in my crotch / Sunday, October 23, 2011 /. Cornsta...

kitchenconvoluted.blogspot.com

Kitchen Convoluted: Confession

http://kitchenconvoluted.blogspot.com/2012/02/confession.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. I went out to brunch and. Liked it. Posted by Cornstarch in my crotch / Sunday, February 19, 2012 /. There are two ways to go to brunch. One is going really, really early, putting on a white jacket and being the asshole that has to emulsify egg yolks and butter and the other is going a lot later and being the asshole that eats said emulsification. Sounds like you were the latter. Sunday, February 19, 2012 9:24:00 PM. Cornstarch in my crotch.

kitchenconvoluted.blogspot.com

Kitchen Convoluted: Sharpening knives

http://kitchenconvoluted.blogspot.com/2012/02/sharpening-knives.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. How does everyone sharpening their knives? If you use stones what grits do you use? Posted by Cornstarch in my crotch / Tuesday, February 21, 2012 /. There was an error in this gadget. Is OCD a bad trait to have as a chef? Is working the line like riding a bike? There was an error in this gadget. Le Virtu, Brigantessa Raising Money for Italian Earthquake Relief. Confessions of a Line Cook. Zen and the art of souping. Hobbit Trail Sea Salt.

kitchenconvoluted.blogspot.com

Kitchen Convoluted: New jobby job

http://kitchenconvoluted.blogspot.com/2011/10/new-jobby-job.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. Because of that I had to work another 6 day, 12 hour week. My biggest mistake was not taking a week off in between jobs. I will never do that again. Everything must be done neat and well organized. This is our walk-in. Tape can NEVER be torn and must always be cut. Once this is setup it doesn't take much time to maintain but it takes dedication from everyone. Posted by Cornstarch in my crotch / Sunday, October 23, 2011 /. Update on New Place.

kitchenconvoluted.blogspot.com

Kitchen Convoluted: Interview

http://kitchenconvoluted.blogspot.com/2011/12/interview.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. I have an EC job interview on Tuesday. I am ready to lead and carry the kitchen on my shoulders. Wish me luck. Posted by Cornstarch in my crotch / Thursday, December 15, 2011 /. There was an error in this gadget. Is OCD a bad trait to have as a chef? Is working the line like riding a bike? There was an error in this gadget. Le Virtu, Brigantessa Raising Money for Italian Earthquake Relief. Confessions of a Line Cook. Hobbit Trail Sea Salt.

kitchenconvoluted.blogspot.com

Kitchen Convoluted: The right thing to do

http://kitchenconvoluted.blogspot.com/2012/06/right-thing-to-do.html

The nuts and bolts finally tell their side. Thank you Mr. Minor. The right thing to do. Someone once wrote (or said) that your character is defined by what you do when no one is looking. Why do some cooks find it so difficult to just do the right thing if for no other reason than that it is the right thing to do? I guess it all comes down to an inherent work ethic, but why is it so hard to care when I am not there? Am I really to blame for not suspending or firing you yet? Confessions of a Line Cook.

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Confessions of a Line Cook

Wednesday, December 14, 2011. Zen and the art of souping. So, i gotta tell ya, i'm getting really good at soup. i mean, like, really. Good my soup file is expanding nearly every day, and most of them are knockouts. i've been at my job for over a year and a half, and for a long time when i told somebody where i worked, i'd get "oh, that place has the best brunch! But now.can also be hot and sour veg noodle, or hot and sour egg drop), potato leek, jalapeno corn chowder, andoullie beer cheese, summer pe...

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