“For me, some training instruction remains the same since I started my culinary career in 1982. But some of that training wouldn’t be accepted today. Early on in my learning days, the single most-needed tool for training was a notebook and pen—never mind a knife. I was trained to write down every task assigned to me. I still think those are the No. 1 tools for training.
We were trained by repeating tasks, assigned to a position such as vegetable prep. You were released from that