Don't Screw It Up

One of the most beautiful things about a successful kitchen is the ability to perform as a single, cohesive unit. Unfortunately, for me, last Saturday didn’t quite work out as much. It started off rather slow, we all did our prep as usual. We even had a moment to catch the end of the start of college football on the television. Then the orders started rolling in almost as soon as the dinner customers did. We took our positions on the line and embraced ourselves for the battle forthcoming.

I took my position as saute and plating, Chef Joe Bae floated in between me and the other Dan who sweated it out in front of the grill. Normally, I’d be on garde mange, making out salads but I’m trying to learn all parts of this new restaurant of ours. The rush started easy, we popped out meals like the best of them, no matter the amount of tickets that replaced the ones we pushed out. The heat continued to rise in the kitchen, and that’s the moment when things took a turn for the worse. Some schmuck waiter, who no one, and I seriously mean no one liked, and had a history of being impeccably ignorant with food and customers alike, decided to start ordering multiple tables at once. He called for one, then decided to call for another, then 86′d the first call only to re-call it again.

Now, I’m not going to admit I’m easily confused, but this slag would have confused Thomas Keller. I quickly hit the weeds, trying desperately to keep track of the insane amount of proteins being placed in front of me, all while having sides going on all eight burners. Joe looked at me with fear, and called for me to switch places with me. There is nothing more demoralizing then being demoted mid dinner-rush, but I bit my ego down, along with my lip and resumed my place on garde. Joe finished all the orders and put them out, only for the biggest bomb to drop the moment the owners sent us word that we sent THEM the wrong food. All hell had broke loose. We had done the unspeakable, sent out the wrong food to the wrong people. Especially the worst of the wrong people.

The scolding we all got was structured as constructive criticism, and we took it like men. We realized what wrong we had done and how badly things could have gotten if we screwed up even worse. I learned a valuable lesson that only experience will teach: Learn from your mistakes, and do everything you can to prevent repeating them.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
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            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
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            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • Online Courses
            • Flexible Scheduling
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