My sous chef told me my knife work was 'too slow for a pro kitchen'

At first I got defensive, been cooking 12 years and run my own station. But she pointed out I was doing this rocking chop motion on everything even when I didn't need to. Switched to a straight push cut for onions and peppers last month, saved like 20 seconds per batch. Has anyone else had to unlearn a habit they thought was correct just to keep up with line speed?

3 comments

3 Comments

christopher95222d ago

Did you ever try flipping your grip for better wrist angle?

jones.mason22d ago

Flipping your grip just sounds like a good way to tweak something else.

diana_moore7522d ago

Started playing golf with my dad back when I was a kid and he swore by flipping his grip on short irons. Watched him chunk a wedge into a pond once and he blamed the grip flip, not the fact that he was trying to show off for his buddies. Tbh I tried it myself a few times and it felt like my wrist was gonna snap. Ended up just sticking with a neutral grip and adjusting my stance instead. Sometimes the simpler fix is the one that doesn't make you want to ice your hand after nine holes.