My History. Support Power Up 100%!!!

All the kind time of the day) I want to tell a little about my life, I work in the kitchen from 18 years at the moment to me 23, and I have achieved in this area not bad results. Have you ever thought about how hard it is to be a cook, for example I do not, I did not even imagine how hard it is and how much effort I need to spend to give time to this profession. When I was 18 I started working in a small pizzeria for me it was something new, interesting I wanted to learn how to cook because I had an infernal desire to work in the kitchen and when I first got into this sphere I was just in horror at how much this It's hard to serve the guests, even for one day. My first teacher was Anya. She was a senior cook very strict and angry. I did not like the one thing that she lied to the director. I was working badly as if she mocked me, and I spent a lot of nerves working with this Her in this kitchen, but the desire to learn from me has not faded. And one day I had the opportunity to show myself that we had a banquet for 150 people. I was standing in the cold shop asking for salads and snacks and thanks to other chefs I gave out all my dishes on time and there were not more than 120 salads and 150 snacks For me it was just not a real achievement and the director raised me to an older chef. I began to study the preparation of various dishes, went through many stress situations, but still I went to my goal and my goal was to learn how to cook well, but modern, I realized that I need to move on Since I took the maximum of knowledge and skills from this kitchen and decided to change my place of work to another restaurant and it was not a big restaurant. I was already called Mafia. I in this restaurant already based Italian cuisine, Japanese cuisine I was taken there by a chef on me very much I liked it and it was very interesting to learn something new, but not everything was as good as it seemed. Probably at this moment I should thank Anya my mentor that gave me such a school, I became very stable, which helped me very much in this kitchen, it was very difficult for me to work in this restaurant, because one shift lasted 23 hours and for this all the time I did more Than 500 pizzas, but still I did not get up and continued to work I learned completely the technology of pizza cooking very well cope with my work and the chef translated me after a couple of years into the kitchen where I started to learn more complicated things to manage chefs, Kitchen as it is very important with a large stream of orders, I learned almost perfect cooking meat, pastas, salads, desserts, modern, I began to show good results and in the kitchen I was respected even consulted with me. My work really liked and liked, even though we work 24 per day But still I did not stop there and to me our chief cook suggested switching to a sushi bar where rolls, sushi, I immediately agreed because I do not like to stand still I want to learn something new and interesting I started to cook Dishes of Japanese cuisine work was very much since the restaurant serves more than 2000 thousand people a day for which I was taught by  my mastera disassemble fish with a Japanese knife, for example, like the Norwegian salmon that we use in the preparation of sushi, I already became a senior at the shift that is, already taught something to the cooks I liked it a lot could give much advice to experienced newcomers who came to the training after a time the chef saw in i the potential and made my assistant a su chief I am very grateful to this because my goal is almost reached to become a chef and I do regret the gram That spent so much time and nerves on it because you have to love what you do to achieve good results! Thanks to everyone who read it, I hope you were interested! And I give you advice to give the most beloved cause and when you get a reward as hard as it was not for you!

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