Working A Shift At A Colombian Restaurant | Linecheck

Welcome to Linecheck! This series is called “stage”. It comes from the French word “stagiaire” which means intern or trainee. It’s been used in restaurants to test a cook’s or chef’s skills to see if they can handle the position in the kitchen. Usually, you're not paid monetarily but with experience. This would be more common in world-class restaurants to be used for your resume.
Follow Chef Brennan to see if he has the skills to take on a variety of restaurants. We will see him work a shift. The Chef of the restaurant will decide if they will hire Brennan.
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[@jeanpaulortega3858]

wow you should make more videos like this, i really enjoyed this, great great video.

[@maskedman56]

great video

[@linecheck]

Glad you enjoyed it!

[@saulgood6909]

This reminds me of a time when I stopped cooking after doing fine dining for a long time. Being a cook first then after years of experience became a sous, and eventually chef de cuisine in classic French style. I had skill and definitely knew what I was doing. I found myself going back to the kitchen later after taking a break for about 3 years. I got the itch and was asked to do a stagiaire shift in Napa at one of the best places in that valley. The spot was not french but had french fusion, so I figured I would be good to go. Nope. Everything was changed, not so much technique but process. After that shift, later at the bar with some other chefs, I felt like I didn't know anything TBH. I really started to question my choice. It was such a learning experience that gave me such an understanding of how fast things change and if you want to go down that path you have to be totally committed to getting kicked in the face. Which is exactly what I felt after my shift. I was hired and everything ended well. However, the time I spent away from the scene made it that much harder to come back after doing other things that could feed the creative nature of cooking that we all love. After a year, I decided to move on from the kitchen and do something completely different and haven't looked back. The turnoff was I brought the OCD and perfection with me and that is great but doesn't always translate to other professions. Anyway. My palms got sweaty watching this. That stress is something I will never miss. I once had a chef de cuisine throw a plate at me when I called for service. I had taken a position as sous for a friend after a spot closed. I literally almost jumped over the counter and my plate homie grabbed me before things got outta hand. He was fired, but damn. That experience was the straw that broke the camel's back. That was the situation that made me leave in the first place 3 years prior. There is beauty in the chaos but if you don't own your spot after a certain amount of time. Move on.......Best of luck my man.

[@linecheck]

Thanks for the story, it’s ones like this that keep pushing the conversation of kitchen life.

[@SerDeklayn]

ssiccccccccc

[@linecheck]

🤘🏼