sweet-poni-deactivated20151104:
uwu yeah man I wanna be a pastry chef. Cookies and cakes and all that sweet deliciousness and isdfhoihgslkdhgl.
I actually get a little stressed out when there’s more than one person in the kitchen. I’m little so I bump into things/etc and don’t want to hurt the other individual. qwq
Really? Hmm,
I liked the franticness, the heat and intensity, that urgent drive for speed with the strong undertones demanding perfection.
I like a crowded kitchen, it feels like a… a Dance! It feels like a dance trying not to bump into anyone or anything, trying not to get cut or burn when so close to the flames and the blades. ewe
I don’t like crowded things. I don’t like stress. I don’t like harming, even if it’s unintentional.
The way I cook is I’m in the kitchen, I have my recipe, I know what I’m doing and I know where everything is. Sure there might be more than one thing going on at once, etc, but…gh.
I don’t take things ridiculously slow, but super fast paced? Nooo thank you.
That’s kind of why I like working in industrial kitchens.
A La Carte is too hectic and frustrating for me (I tend to get incredibly aggressive in those environments)
Mine sites fit me well. I have 12 hours to work, as long as my job gets done in time, I’m pretty much fine, and on nights I have a lot of creative freedom.
It is still hard work though, and takes a particular type of person (I’ve seen so many chefs come in from restaurants and leave soon after because they can’t handle the volumes we produce)