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What It’s Like to Work the Line at a Top New York Restaurant

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What It’s Like to Work the Line at a Top New York Restaurant
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Here’s a great new video offering insight into just what it takes to be a line cook at a top restaurant in one of the world’s food capitals.

Produced by Bon Appétit, it follows Nana Wilmot, who moved from Philadelphia to New York to follow her cooking dream and currently works the line at the acclaimed French restaurant, Le Coucou.

Wilmot is passionate about what she does and is paid a little bit better than the average, but she also shines the spotlight on issues like gender and race equality in the kitchen.

It’s great snapshot of what it means to be a line cook in a top kitchen and we join Wilmot just as she’s been promoted from the fish to the meat station. She notes how she’s probably the oldest cook on the line at 31.

For more unflinching insight into the tough world of working the line, have a read of the Professional Line Cook's Honest Job Description

Watch next: what it takes to be a sous chef in a Michelin-starred kitchen

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