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Sometimes more than forty cooks in a single restaurant compete for the best positions. A garde-manger is the lowest position while hot appetizers and pasta and risotto stations are of higher levels. The most wanted stations are the positions at the fish, meat and grill lines, where the main courses are prepared (Hesser, 3)...
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Mr. Patel, owner of Zarole in Ridgewood, New Jersey, tells of his experience in an internship in France through John Foy's article, "What Stirred Young Chefs to Excel." "One day the chef had me in the freezer for two hours forming 200 scoops of ice cream into egg shapes. He didn't like one of the shapes, so he destroyed all of them and made me start over" (Foy, 3)...
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