12 Painfully Practical Lessons I Wish They Taught Me In Culinary School

“Hot behind”, “86”, and “yes, chef” are all terms you need to understand, but it’s also important to be able to confidently speak with management in a professional manner. Learning how to speak the super important kitchen slang as well as professional jargon (like how to negotiate a raise) are two different, but equally important skills, and I wish I’d learned more of the latter.

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