Behind the Line: Daniela Ortiz
Topic: On the Job
A Day in the Life
Is there any job in the restaurant you could not step in and take over?
- Daniela Ortiz
- Server
- Talde
- Brooklyn, NY
Line cook. I do not have an aptitude for cooking, though I could get by in a pinch in a non-professional setting. I have such respect for those who cook professionally, that I would never pretend to be able to do what they do.
Answers from other users
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Sommelier / there's no way I could do Sawyers job.
- Josh Galliano
- The Libertine
- Clayton, MO
I think I could do most jobs in the restaurant; it's more of a question of which jobs would I want to take over.
- Matt Haase
- Executive Chef
- Rocketbaby Bakery
- Wauwatosa, Wisconsin
No, but I am not the going to be great some.
- Jared Van Camp
- Executive Chef
- Old Town Social and Nellcôte
- Chicago, IL
Anything that takes me out of the kitchen,
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
In the back of the house, I'm covered. I'd be hesitant to say I could fluidly step in to any position in the FOH. I'd be fine if we were slow, but if we were rockin, I wouldn't come a knockin'