Behind the Line
Topic: On the Job
A Day in the Life
Your apron's tied and you're ready to roll. Time for a new day. What's the first thing you do when you get to work?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Set up my cutting board. Grab a bain with my favorite spoons and tongs. Put away the orders, drop some tunes on the iPod. Divvy up the prep list - we don't set a list based on stations, like "fish ...
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- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Start making bread.
- Josh Galliano
- The Libertine
- Clayton, MO
Quadruple espresso after I say hi to everyone.
- Craig Harzewski
- Pastry Chef
- NAHA and Brindille
- Chicago, IL
I check what orders were placed to be ready for the deliveries, open the coolers, turn on the ovens, and check for any notes left from the night before. Then I hoarde all the sheetpans, pots and u...
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- Nathaniel Meads
- Pastry Chef
- RM
- Chicago, IL
Coffee.
- Brian Reilly
- Chef
- Noodlecat
- Cleveland, Ohio
Check ovens and stocks then email
- Toni Roberts
- Pastry Chef
- State and Lake Chicago Tavern
- Chicago, IL
Get a cup of coffee.
- Edward Lee
- Executive Chef
- 610 Magnolia
- Louisville, KY
I clean for about 15 minutes, whatever needs cleaning, in the kitchen or bar. It gets me in a rhythm to work.
- Sean Sanders
- Executive Chef/Owner
- Browntrout
- Chicago, IL
coffee
- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
Check the line to make sure the team is doing well
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I say hello and go in the kitchen and see what is going on...
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
3 cups of coffee, then grab a menu and go through the coolers.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
look at my list.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
It really depends on what is on my list. Long cooking items are priority.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Look at my calendar for the day, and staff schedule. Book the previous day's sales, enter them onto my monthly ledger separated into food, wine, liquor, and beer, to compare on a weekly basis to ou...
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- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
Say Good morning and Shake everyone's hand
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Write prep lists. See what the kids missed. Start to prep and receive/store