Almost every person who works the cold food station in a busy restaurant kitchen has the same goal: get out of it and move up to the hot line as fast as they can. This job is at the bottom of the barrel in terms of pay and prestige, it's where new hires are made to start out, and the perception is that whoever fills this post won't learn much or gain the kind of experience that will help them advance in the culinary profession while they're in it. But there's another way of looking at it. ...
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