I am struggling with knife skills.
Hello Line Cooks of Reddit!
I just started at a coastal Italian fine dining restaurant in my city. I’ve been an app cook on our back line for about 3 weeks. I have worked for chains and upscale casual places before but that was almost a decade ago.
I have found myself back in the industry and I’m loving it, however, I’m really struggling with my knife skills. I was put on apps and prep on the back line to give me some time to readjust. The plan is for me to move to Sauté in 6mo.
I am a little intimidated by the skill level of the line cooks and chefs on my team. They are all mostly culinary professionals (school or years of experience.) We do a lot of chiffonade, matchstick and fine dicing sort of knife work and I just plain suck. I have tried YouTube videos, and I would love to ask our Sous Chef or Head Chef to take some with me and really work with me, but they are always so busy and I’m a little afraid to ask.
How did you all learn? I can start practicing at home by cooking myself but I need some financial stability first. A few more weeks of paychecks and that can be done. In the meantime, do I just watch YouTube videos? Or should I just approach one of my Chefs and admit that I am struggling?