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PSA: the old diner cook in Tulsa taught me more in 3 hours than culinary school did in 2 years
About 3 years ago I took a job at a little diner off Route 66 in Tulsa. The head cook there was 68 and had been working the flat top since he was 15. Last week I went back to visit and he was still there, same apron, same spatula. He showed me how to check a steak with your hand instead of a thermometer, how to use the leftover coffee as a base for red eye gravy, and how to keep 6 orders straight in your head without tickets. I spent $40k on culinary school and he taught me more in one shift about timing and salt. Any of you guys still keep a old school cookbook or notebook from someone who trained you on the line?
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