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Is it a great shock first time cooking on a restaurant line? I have done institutional food service my whole career. I've definitely gained my chops in so far as concept, theory, execution, building dishes/flavors, timetables, delegation, and pretty much handling ANY shit that comes up. Also my current place of employment (private liberal arts college) is the first where my masters allowed me to truly be creative-and the pay is awesome. I want to step out into the world and show what I can do. If there are any fellow culinary craftsmen/women who get where I'm coming from, where would you go from here?
Is it a great shock first time cooking on a restaurant line?
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