Day in the Life of a Restaurant Chef - John Dunn

FOX 17 News – John Dunn

It’s a job where you can taste the results.

A restaurant chef is one of the busiest people that most of us never see.

But now we’re taking our cameras inside the kitchen.

Every good chef needs a sharp knife.

And Dustin Pritchett can chop, slice and dice with the best of them.

Food prep begins early at the Sunset Grill.

"Right now I'm making a shrimp appetizer dish," says Pritchett.

Pritchett is the head chef, this is his kitchen, and each day brings new challenges.

"Set it up as a plan of attack so I can get stuff done,” says Pritchett.

One thing you notice right away is how busy things are.

"It's not always fun and games,” says Pritchett.

Dustin oversees it all, and his staff follows instructions.

"About two more minutes Poppy," says Pritchett.

"It needs to sit there and cook for 30 minutes," says Pritchett.

"Should be a bushel of it. There's a pot of water on to cook it," says Pritchett.

Once lunch time rolls around things really get moving.

"This is something we'll finish later," says Pritchett.

"You got more sweet potato fries for me?" says Pritchett.

The dining room is filling up, and food orders are coming fast.

Run food, Steven 83," says Pritchett.

Dustin’s job is called expediting. He makes sure each plate is put together properly.

"You're the bond between the front and the back. You've got to make sure they've got their stuff together, and same time these guys," says Pritchett.

Once an order is ready to go, he calls for someone to take it to the dining room.

"Run Food," says Pritchett.

Halfway through lunch, there’s a problem.

"You got a count on that salmon right," says Pritchett.

The kitchen has run out of one of today’s specials, salmon cakes.

“I'll see if I can get some more made," says Pritchett.

With more orders coming in, it’s time to act fast.

Luckily there are more filets in back, which are quickly cut then put in a grinder to make more patties.

"This is organic farm-raised salmon," says Pritchett.

Once more Dustin is back on the line.

"Jason runner 86," says Pritchett.

And as always he’s keeping things straight.

"Do you have two burgers coming up," says Pritchett.

Every minute or so a new order arrives. They’re printed on small tickets which Dustin checks many times.

"Burger, burger, club, burger, regular," says Pritchett.

Customers in the dining room never see all that goes into preparing their food, they just enjoy the results.

"There's always something to do, no matter where you are in a kitchen," says Pritchett.

After several busy hours, things finally wind down.

"Hoo," says Pritchett.

Dustin catches a breath, then gets back to work.

"Sunset kitchen," says Pritchett.

A head chef has many responsibilities.

There’s inventory to take and food to order.

"I get produce from about three or four different people," says Pritchett.

Then there’s the ever-changing menu.

New specials must be typed in and printed out.

Dustin’s workday is often close to 12 hours long.

"The fun food part of the day is over," says Pritchett.

At the end of the day, the apron comes off. Now maybe the head chef can finally get something to eat.

Dustin Pritchett is following in his mother’s footsteps. She is also a chef.