Audiobook Male Narrator - English - Warm deep tone
Description
Vocal Characteristics
Language
EnglishVoice Age
Young Adult (18-35)Accents
North American (General) North American (US General American - GenAM) North American (US Midwest- Chicago, Great Lakes)Transcript
Note: Transcripts are generated using speech recognition software and may contain errors.
The Lion Cook survival manual. Why a book for line cooks, survival of all the people that go to culinary school or work in the kitchen. Many don't stay in our industry of the few that stay even fewer become sous chefs and even fewer head chefs. It goes without saying that this industry is hard and sometimes it can be shocking to new cooks who were inspired by a cooking show or a glamorous social media page. When you start cooking, you begin at the bottom and are expected to know all the ins and outs of working and behaving in a kitchen to top it off. Most cooks and chefs suffer from something called the curse of knowledge. This is where you assume because you know something that everyone else does as well, frustration and disappointment can set in for new cooks. This then leads to cooks leaving the industry because they seek a place where they belong and can succeed. I decided that if I wanted to help the industry, I needed to focus on where the future is and the future is the young cooks and chefs in the kitchen, you are all the most important ones in the kitchen. You are the next generation of top chefs Michelin, star chefs, restaurant owners, megastars and mentors. This book is intended to help you along your path and give you some cheat codes to hasten your knowledge in the kitchen, not everything may apply to you. So, as I say in all the other chefs psh books, podcasts and social use, what applies and discard what doesn't, this is not the gospel. However, it is intended to give you a standard or some experience where it may not exist. My goal is that if you can survive the formidable years of being a line cook, you will be well prepared to move into the next stage of your career. I consider this book a companion to my first book, How To Not Be The Biggest Idiot in the Kitchen. The first book I wrote was intended for new cooks and experienced chefs. However, this one is for all the cooks.