The Griller Killer

Answer 1

There is an old adage that goes, kill or be killed. When it comes to working on a grill, especially in a busy restaurant, either the griller will master the grill, or the grill will master the griller. The grill is a jealous work station, not willing to share its domination with anyone. To be a successful griller, one must overcome and dominate the grill.

This simply means that there is no harmony between the two, only dominance. To be the best griller, you must best the grill. The greatest advice or trait you can possess is organizational skills. Having all the food on one check come out at the same time, is a both an art and a deliberate act. The requirements for such a career choice are simple, one must be motivated, organized and willing to sweat for a living.

One common misnomer is that a formal education in some accredited culinary school is a prerequisite. Not so. If you intend to work as a chef in an upscale New York bistro, then yes, but to man an average grill work station at the local bar and grill, well, that just requires tenacity, endurance and of course skill.

The catch 22 of the above average griller, is that they must get better with experience, but experience is only given to those who have already mastered the careful art of proper cooking. To overcome this, simply follow these three easy steps. One, watch a qualified griller and take note of the things they do. Two, after having studied said griller, jump on in and start cooking while being watched and monitored. Thirdly, Stake your claim. That is, own that grill. The grill can smell your fear. Confidence is your best friend. You don’t work for the grill, the grill works for you.

The question of money is always an important one. It is hard to say what a starting salary might be for the serious griller, but the sliding scale always slides up for the one who is confident, organized and committed to not just work the grill, but to kill the grill.