In this episode, Sean and Steve dive deep into the psychology of the kitchen and the physical reality of being a "lifer" in the industry. Fresh off a grueling 9-day stretch and battling the mystery of the "back pop" and sciatic nerve pain, the guys break down what it actually takes to be an elite line cook.

In this episode, we discuss:

• The "Better Burger" Feature: Why we’re pivoting to a healthy turkey burger for the New Year, the struggle of making hummus in-house, and the idea of targeting annual food trends

• The Zen of the Line: A discussion on reaching the "Flow State." We break down the four pillars of greatness: Speed, Order of Operations, Discipline, and Composure.

• Industry Realities: Reflecting on the "undiscovered talent" in chain restaurants and stories of the oblivious managers who didn't even know our names.

• Physical Toll & Recovery: Dealing with 11-hour shifts, the magic of RSO creams, and why propping your legs up might be the only thing keeping you mobile.

• RPS Championship: We settle the score with a high-stakes game of Rock, Paper, Scissors to open the show.

Whether you're a fry cook looking to level up your station management or a server who just wants to hear some relatable kitchen trauma, this episode is for you.

Follow us & Share: If you enjoyed the show, copy the link and send it to your group chat, your mother, or that server you haven't talked to in three years. We see the analytics—help us grow the feed! The Best Kitchen Shoes: Snibbs Our favorite shoes for those 12-hour shifts. Use our link to get $20 off your first pair: https://www.snibbs.co/wefeedthem (Disclosure: Using our link helps support the show with a small commission at no extra cost to you.)

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