Escoffiet would you like to ask? Ive been working in the food-service industry for ~5 years. Started in San Francisco after culinary school at California Culinary Academy (which is not the subject here) then Brooklyn, Manhattan and now jobless living in Brooklyn.
I initially thought that I hated restaurant work but I realize that it's just the brigade style of cooking/working with which I have a problem. It is extremely dated. While there have been many technological adaptations and modernizations applied to kitchens throughout the years I don't really see anybody applying open-minded ground breaking reorganization to the food-service industry.
I've seen some really radical and successful changes take place in some of the west coast corporate culture in the last 5 years (Google, Pixar, Oracle, Intel etc.) where there is emphasis placed on getting the most and best out of each worker and perhaps allowing each worker the freedom to put in their most and best.
Isn't there somebody somewhere trying to run a professional kitchen with more modern and perhaps efficient models than the Brigade or Buffet?
I initially thought that I hated restaurant work but I realize that it's just the brigade style of cooking/working with which I have a problem. It is extremely dated. While there have been many technological adaptations and modernizations applied to kitchens throughout the years I don't really see anybody applying open-minded ground breaking reorganization to the food-service industry.
I've seen some really radical and successful changes take place in some of the west coast corporate culture in the last 5 years (Google, Pixar, Oracle, Intel etc.) where there is emphasis placed on getting the most and best out of each worker and perhaps allowing each worker the freedom to put in their most and best.
Isn't there somebody somewhere trying to run a professional kitchen with more modern and perhaps efficient models than the Brigade or Buffet?