an anarchist
Your local anarchist.
What is your favorite restaurant(s)?
Mine is Texas Roadhouse, a chain restaurant in the US that is a steakhouse. Growing up, I would choose that place to eat whenever my family took me out for my birthday.
I'm a cook, and that place was my first job. It was really physically intense and fast paced. Loved it though. Pretty much everything is made from scratch every couple of hours. There are so many cooks and positions. The meat even is delivered fresh and there was the position of meat cutter who sliced up the logs of cow. I was mostly a baker, made fresh bread nonstop from scratch, as well as other tasks. The best bread in town.
I figured every restaurant was like that. Boooy was I wrong. I've worked in a number of restaurants now. Most are rather... unimpressive. Most stuff comes in frozen at most chain places. Cooks do a little bit of cooking but it's a lot of warming up stuff. And meats is usually coming in frozen. In such a operation, the positions are a lot more compartmentalized and there are less cooks.
I'm off to Denny's now. Anyone have the inside scoop of that place?
Mine is Texas Roadhouse, a chain restaurant in the US that is a steakhouse. Growing up, I would choose that place to eat whenever my family took me out for my birthday.
I'm a cook, and that place was my first job. It was really physically intense and fast paced. Loved it though. Pretty much everything is made from scratch every couple of hours. There are so many cooks and positions. The meat even is delivered fresh and there was the position of meat cutter who sliced up the logs of cow. I was mostly a baker, made fresh bread nonstop from scratch, as well as other tasks. The best bread in town.
I figured every restaurant was like that. Boooy was I wrong. I've worked in a number of restaurants now. Most are rather... unimpressive. Most stuff comes in frozen at most chain places. Cooks do a little bit of cooking but it's a lot of warming up stuff. And meats is usually coming in frozen. In such a operation, the positions are a lot more compartmentalized and there are less cooks.
I'm off to Denny's now. Anyone have the inside scoop of that place?