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When you are employed to a position, as a good worker you need to make sure you do that position. If everyone in there position does there job everything will be laminar. If people decide that there not going to help anyone because of an attitude issue, then jobs do not get done as fast and you put more work on one person. As culinary student I sometimes have to pick up peoples slack in the kitchen. After a while it starts to stress you out and somewhat anger you, but you have to learn to let things go to make sure the situations do not get any worse. No matter what position you are in from master chef guy, or dish guy. Everyone’s job is important and needs to be done 100% at all times. Also a-lot of the time you might feel like no one appreciates your work but you still need to do it, and just be proud of yourself.
The table below shows the distribution of these 3.1 million kitchen jobs
Many cooks and food preparation workers are young—37 percent are below the age of 24.
Tis an ill cook that cannot lick his own fingers" by William Shakespeare.
~Ryan Lee-Culinary Arts~
http://www.gfs.com/ This is called a supplier web site. This is where you buy ingredients and other supplies for the industry.
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Rathbun encouraged the group to pursue their dreams and stay focused on their goals. At Rathbun's first job, he offered to work unpaid hours in exchange for being trained in being a chef. After that, at age 17, he began as an apprentice at La Bonee Auberge, a five-star French restaurant in Kansas City, Missouri. He then worked his way into more renown positions, and today he owns Abacus and Jasper's, two of Dallas' most revered restaurants.
http://news.dallaschamber.org/e_article000917507.cfm?x=b11,0,w
Chef Kent Rathbun
