6 Tips to be a successful line cook

Chef Anthony goes over 6 tips to be a successful line cook.

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[MoveInSilence]

I appreciate this video. I am about to get a chance to work as a line chef with no prior professional or restaurant experience. Videos like this are paramount for me!

[brawnyhippo]

I live by a very simple and effective philosophy in my kitchen. Accuracy, Cleanliness and Speed. Master these three and you will always be in demand .
However, this is absolutely great advice.
Look the part, invest in your craft, and cook every chance you get for anyone you can.
If your a good cook your family and friends should benefit from this, not just the customers you serve at work.
A good cook wants to serve great fresh food.

[oddeagle]

These are great tips for anyone thinking about getting into this life. I started line cooking right out of high school, and number one rule that everyone must hold sacred: Be on time. I am past 50 years old and it is crucial that any novice cook know the #1 Rule. Also, please read Anthony Bourdain's "Kitchen Confidential", it is amazing. Edit : Safety First, but not the first rule. aannd never catch a falling knife.

[SamBrickell]

I tried to adapt these techniques to interviewing in investment banking... It turns out that showing up to an interview wearing crocs and carrying an 8 inch knife with you will not get you hired in most fields.

[crimsonx]

Thanks, Chef! Been working as a line cook again after 20 years. Super helpful!

[briangreen]

Totally agree with all of these, attendance, being early is on time, being on time is considered late, being late is unacceptable, also depending on the needs of a situation can you improvise, adapt and overcome, …thinking on your feet

[captaincoconut]

as a current cook and aspiring chef, all the tips were good, but if any new cooks should take one thing away from this, it’s mis en plas. mis en plas is not only setting up your station and having all your stuff ready and set up, it’s partly that, but most importantly it’s a mindset. to be able to walk in to the kitchen, have a count of everything in your station, to have your prep list that you made and re wrote four times over the day before so that it stays with you, to know what to make for all the covers that are expected to come that day, and then some just in case, to respect your product and your tools. mis en plas applys to every aspect of your kitchen and your life, down to the very steps you take when assembling and making a dish. all those tips are all connected to mis en plas. okay im done rambling 8-)

[rinssuspenders]

Going in for a working interview today- still a baby in this industry, even with 6 years working up from the pit I still have so much to learn. This was a great refresher for what to keep in mind to show up with my best today. Cheers!

[leflyxdvd]

the 15 min early is something people really have to learn to do, i was one of those that was either exactly on time or 1 or 2 min late but those 15 min are really great to just do a lil round to see how things are going

[Shivakeef]

Tasting would be a excellent one to include. Developing their palate is a key responsibility for them to grow as chefs.

[igotbeans]

Great vid, Chef. I'm back part time as a line cook and I want to do my best so this is great to reflect on, thanks!

[robertbrigance]

I been in a kitchen now for 5 years and your on point with all it

[bigman]

Hi Chef, I've got home cooking experience for the most part. I worked for 3 years at a college cafeteria, and that was fully staffed by people with 15 yrs+ in the industry so I was basically the help for most of that time. Occasionally doing some food prep or grilling on busy days. I'd like to know the best strategy for learning what I need to know for getting into a full time professional environment as a line cook. Like I said, I am a home cook. I'll make some great dishes so long as the tools and ingredients are available. Technique is probably lacking because I'm not rushed to get my families breakfast or dinner done in a timely manner.

[jacobflores]

If you’re new my suggestion is calm down don’t expect their expectations for them, be ready to learn and teach yourself how to say heard instead of clarifying or any sort of defense just allow what your chef wants be the reign supreme in your kitchen and how you cook in the kitchen I promise most the time they probably know more or have a reason

[camerondagg]

I've just landed my first sous job. Also just found your channel. Good advice chef on all the videos I've watched.

[EphraimIgnacio]

Tip #1 Have an undying hatred of yourself

[FluttershyBTK]

Great video, straight to the point, good stuff.

[albertgallanosa]

You gotta be stoic, just working been through stress inoculation, stoicism is the key, don’t panic be organized and orderly, clean as you go, then keep your head down, mouth Shut other than yes chef, Won’t happen agains chef, and grind the ticket orders out, it’s like even tho shit it the fan, you have to stay calm and relaxed, ( your still pedal to the metal, but your still efficient and not clumsy

[BlessOnBlessings]

I’ve been doing this long enough, I have worked in the top restaurants in Canada, done pubs, resorts, golf courses. The best I can tell you to being successful is, confidence is key, listen before talking, always be willing to learn, don’t let people walk over you, ask for help if you need it, there’s no such thing as a stupid question, use common sense, move fast, FIGURE OUT A DAILY ROUTINE TO SET YOU UP EVERYDAY, work with different flavours, experiment, success starts with changing your mindset. It has taken me 10 years to finally become a head sous chef, and there’s still things I’m struggling with on a daily basis with my job. Last thing I’ll tell you: everyone’s replaceable.

If a restaurant is selling anything on their menu for less than $30 you ain’t gonna learn too much about there, you just gonna be a donkey. Start small but make sure you eventually move to a restaurant that has a good name, upscale, serving $$$ clientele that’s where you will learn more Vividly about food, and that’s what will make you a better chef

[JARDJ]

Thank you bro, really struggling to make up to the line this tips really help.