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Line cook with 2 months on the job asked me what my knife was for, and it made me rethink my whole station
So I was breaking down a case of chicken at the end of service on Tuesday when this new kid, Marcus, who's been on the line about 8 weeks, walks up and asks why I use the same knife for everything instead of grabbing the right one each time. I started to give him the usual line about muscle memory and speed, but then I caught myself and really looked at my setup. I've got a 10 inch chef knife I've had for almost 9 years, a cheap paring knife, and a bread knife, and that's basically it. He pulls out this little roll with like 6 knives, each one for a specific job, and he's not slow either, he's keeping up fine on the saute station. I've been doing this 14 hours a day for so long I stopped asking myself if my way was even good, I just knew it worked. So I tried his boning knife on the chicken thighs that night and cut my trim time down by maybe 4 minutes on the case, which adds up over a double. I'm not saying I'm gonna carry a full roll now, but it got me wondering how many other habits I've got that I never questioned. Any of you ever pick up something from a brand new hire that you'd been doing the hard way for a decade?
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the_elliot23d ago
Always figured my two knives were enough, but a new kid showed me otherwise last month.
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