Behind the Kitchen Door: A Day in the Life of a Line Cook

When guests sit down at 7 pm, the real work of a restaurant kitchen has already been going for eight hours. A line cook's day starts with preparation, long before the first order arrives.

Morning: mise en place

Mise en place means everything in its place. Vegetables are cut, sauces are reduced, stocks are skimmed and every station is stocked so that each dish can be finished in minutes.

Service: controlled chaos

Once the tickets start printing, the kitchen becomes a team sport. Cooks call out orders, repeat them back and time every plate so that the whole table is served together.

• Communication is short and clear: yes, chef, behind, hot, corner.
• Cleanliness is constant, wiped boards and sharp knives are part of the job.
• Tasting happens all night long, because seasoning is never finished.

After close

When the last plate goes out, the cleaning begins, and the list for tomorrow is written. It is hard work, but ask any cook and they will tell you the pride of a perfect plate is hard to beat.