PSA: Stop Hiring Cooks Who Only Have Culinary School on Their Resume

I was running the line at a spot in Boise last month and we brought in this kid, 22 years old, fancy culinary degree, and he couldn't tell when a steak was done without a thermometer. I don't care about your diploma or your knife kit, I care if you can taste a sauce and know it needs acid, or if you can feel when a piece of fish is cooked through your tongs. The best cook I ever worked with never set foot in a classroom, he just spent 6 years on a grill in Houston and learned by burning things. So tell me, how do you actually screen for that instinct when everyone's resume looks the same?

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