12 Things I Didn't Learn In Culinary School (But Wish I Did)


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



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