fasterinfall

i am two days into my new job at Avondale and in short i love it. so far it is proving to be everything i've wanted it to be. the chef's are tough on you, but will always help you when in need. the other line cooks are serious, professional, and talented. the food is simple, but intricate to to cook, and absolutely fantastic. the standards are high and the chef does not allow anything sub standard no matter how busy.

its also my hardest cooking job to date and i KNOW i'm going to come out of this more knowledge and talent. Although i've worked very hard for the last 2 years at sonnenalp, i've never been fully happy with the way the kitchen was run. the exec, who was a great guy to work for and respected me very much, i always felt that he was a great cook, a good manager, but not tough enough on the staff. i felt things were let to slide too much. i always felt that the work ethic of some of my peers were not up to what it should be. now that doesn't mean i didn't pick up some vital skills. I really got good at line cooking while there. as well as learning how to run a kitchen and train staff.

Everyone in this place works hard and is dedicated and i finally feel that i work at a place that is really doing good good work.