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Hot take: line cooking is easier than prep work, fight me

Everyone acts like the grill station is the hardest job in the kitchen. I spent 4 years on prep at a spot in Nashville before moving to the line. Chopping 50 pounds of onions for a week straight broke my wrist twice. The line is loud and hot, sure, but you know what's coming at you every ticket. Prep is endless and invisible, nobody claps when your mise is ready. Anyone else think sous chefs give prep cooks way more grief than line cooks?

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