What does being a short-order cook require?
First, they have to be fast. They have to be organized. They have to be able to handle pressure, because waiters and waitresses are going to be on them all the time. They have to think on their feet. They need good knife skills, because they do their own prep work. They need to be high-energy, someone active in sports or in the community. Someone who talks fast and never sits still. The wrong person for the job would be a yoga instructor. Q: Did you spend time as a short-order cook? A: I trained at the Culinary Institute of America in Hyde Park, New York. I was a short- order cook for J.B. Winberry’s, a restaurant in Tamarac Square, in the 1980s. A lot of people in suits have worked as short-order cooks and line cooks. That’s how they got through law school or med school. Q: What does being a short-order cook teach you? A: Organizational skills. You’ve got to cook a burger, a chicken breast and sunny-side-up eggs, all at the same time. You’re always either chopping, cooking, flipping o
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