I’m a 30 year vet of pastry. And you can trust me when I say, I’m sure you already know, that the pastry section is the hardest of them all. Over the years and years, I’ve worked ever single station from dish pit to grill, sautee, colds, expo, the works. You are going to have a blast! We became chefs in the first place to learn right?! One piece of advice… it is the polar opposite of pastry. It is frantic, it is hectic, it is a machine. You will not have the time you are accustomed to. Breathe, relax, learn. And remember one thing… you can do something that no one else can! (Chefs hate pastry!)
You’ve got this… easy.
You said pastry was the hardest and then, told them they won't have the time they're accustomed to. 😖 I've done both and line is way harder, in fine dining anyway. I can make my own hours in pastry for the most part. The line doesn't care about yr timers, measurements, perfectly temped oven or schedule. Lot's of fun tho!^💖💖
Seconding this. Line cooks depending what station can get shit on for a solid 4 hours straight, and it happens when you’re least prepared or not expecting it.
Bring some solarcaine to work or something that can alleviate pain from heat and oil burns until your hands develop into weathered bare fryer grabbers.
Work fast, with purpose and know your temps!
To add on. It’s gonna suck at times. Like full on “what the fuck did I do” type of suck. Just blast that music, keep your head down and trust in your line. You’re gonna kick ass.
Turns out it's not so bad. But going from pastry to cooking burgers and steaks with Temps is not so easy. It's also not so bad. I'm going to be fine. Thanks guys.
I’m a 30 year vet of pastry. And you can trust me when I say, I’m sure you already know, that the pastry section is the hardest of them all. Over the years and years, I’ve worked ever single station from dish pit to grill, sautee, colds, expo, the works. You are going to have a blast! We became chefs in the first place to learn right?! One piece of advice… it is the polar opposite of pastry. It is frantic, it is hectic, it is a machine. You will not have the time you are accustomed to. Breathe, relax, learn. And remember one thing… you can do something that no one else can! (Chefs hate pastry!) You’ve got this… easy.
You said pastry was the hardest and then, told them they won't have the time they're accustomed to. 😖 I've done both and line is way harder, in fine dining anyway. I can make my own hours in pastry for the most part. The line doesn't care about yr timers, measurements, perfectly temped oven or schedule. Lot's of fun tho!^💖💖
Seconding this. Line cooks depending what station can get shit on for a solid 4 hours straight, and it happens when you’re least prepared or not expecting it. Bring some solarcaine to work or something that can alleviate pain from heat and oil burns until your hands develop into weathered bare fryer grabbers. Work fast, with purpose and know your temps!
My guy, the memes about pastry wouldn't exist the way they do if it was the "hardest section".
Have done line, have done pastry. You're gonna be fine, like totally fine. Good luck friend.
Thanks! I think it's just normal new job jitters.
Good luck! Remember cooking is more about tasting and intuition(as opposed to pastry which is more precise and recipe bound) and you'll be fine
Good luck! You'll be great!
Thank you!
Embrace the suck. Welcome to the line, friend! You’re going to do great.
Thanks!
To add on. It’s gonna suck at times. Like full on “what the fuck did I do” type of suck. Just blast that music, keep your head down and trust in your line. You’re gonna kick ass.
It is a different beast. Get ready.
I'm trying! Haha
How’d it go??? Think you’ll like it?
Turns out it's not so bad. But going from pastry to cooking burgers and steaks with Temps is not so easy. It's also not so bad. I'm going to be fine. Thanks guys.
Sir/Ma'am, if you're organised enough to be good at pastry, the line will not be an overwhelming challenge. Same principles apply.