Quote:
Originally Posted by Simply Red
I am about as good with a knife as possible, I used one for years and years - prep cooking will help your skills quicker than anything else. What others consider labor is second nature to me. Not trying to brag about it, but it's become what it is. But yes - Sharp, good quality knives are a must, I absolutely agree.
|
I flipped burgers for a few weeks in HS, before getting a nice union job at a grocery store, other than that never commercially cooked. I did formal dinners for 100 at a time but never got anything for that other than a round of applause. I was around commercial kitchens, just didn't work in them. So I guess you let Ambrosi grind your knives to nothing or did you do the rental?