I finally understood why my old boss was so strict about knife skills

I ran into a cook I used to work with at a place in Chicago, maybe 8 years ago. We got coffee and he asked if I still did that slow, careful rock chop I was known for. I laughed and said yeah, it's just how I was taught. He looked at me and said, 'Man, I used to think you were just slow. But now I'm teaching kids who can't even hold a knife right, and I get it. You were building a foundation, not just cutting onions.' That hit different. Back then, I just wanted to be fast like everyone else. Now, after seeing so many new cooks with shaky hands and bad habits, I realize that old-school discipline wasn't about being mean. It was about making sure you could do the job right for 30 years, not just for a busy Friday night. How do you guys handle teaching the basics to new cooks who just want to rush?

3 comments

3 Comments

daniel4703d ago

That "slow is smooth" rule is so true. I learned it the hard way trying to rush my way through prepping a case of jalapenos once.

val94910d ago

My kitchen rule: slow is smooth, smooth is fast.

jake63810d ago

Yeah, I used to rush everything and just make a mess. Burnt a lot of food that way. Now I force myself to slow down, and it's crazy how much faster I actually get things done without having to redo steps. That rule is dead on.