Not cooking related but if you want to get better at detecting deception check out this channel about statement analysis youtube.com/@deceptiondetective?si=nMxcwL_-eIDL1LZN
Nah I agree with you. That chef instructor is a chef instructor for a reason. There’s a huge difference between teaching chefs and actual line chefs in a restaurant. I think maybe a video is needed that explains the difference between culinary school and the real world of restaurants. I’ve had many culinary students work for me only to realize that actual line cooking was really different from the calm of the school kitchen. It really does come down to relationships and communication. In fact I would go a step further and say that a large majority of owners and executive chefs care more about trust and relationships at the upper management levels of a restaurant, some may even seek some ass kissing and brown nosing as egos tend to run high at the owner/executive chef level of our business.
It is interesting how the subject of EVH came up. He practiced his ass off for thousands of hours to get where he was, but yet, he had the benefit of someone noticing him and giving him a boost. There are literally thousands of people out there that are amazing guitar players, who work their asses off practicing every day, and they never get to make an album or play with a great band. Anyone who says they can make it to the top without help is doomed to obscurity! In this world, the reality is, "it ain't what you know, it's who you know" that counts. That's the reality of life. You nailed it, as usual.
Not cooking related but if you want to get better at detecting deception check out this channel about statement analysis youtube.com/@deceptiondetective?si=nMxcwL_-eIDL1LZN
Subbed 🔥👏
You are literally the only chef who tells it like it is. 86 chef for the win.
Nah I agree with you. That chef instructor is a chef instructor for a reason. There’s a huge difference between teaching chefs and actual line chefs in a restaurant. I think maybe a video is needed that explains the difference between culinary school and the real world of restaurants. I’ve had many culinary students work for me only to realize that actual line cooking was really different from the calm of the school kitchen. It really does come down to relationships and communication. In fact I would go a step further and say that a large majority of owners and executive chefs care more about trust and relationships at the upper management levels of a restaurant, some may even seek some ass kissing and brown nosing as egos tend to run high at the owner/executive chef level of our business.
It is interesting how the subject of EVH came up. He practiced his ass off for thousands of hours to get where he was, but yet, he had the benefit of someone noticing him and giving him a boost. There are literally thousands of people out there that are amazing guitar players, who work their asses off practicing every day, and they never get to make an album or play with a great band. Anyone who says they can make it to the top without help is doomed to obscurity! In this world, the reality is, "it ain't what you know, it's who you know" that counts. That's the reality of life. You nailed it, as usual.
💯 that exactly what I was saying thanks!