This morning at work a guest placed an order for grilled whole croaker fish, and I finally got the opportunity to prepare it. Obviously, the result was worth every bit of the effort!❤️ Getting the grilling right, making sure the fish was properly seasoned, and achieving that beautiful, delicious finish was a satisfying experience. I served it with crispy French fries, tartar sauce, ketchup, and a fresh lemon wedge, bringing everything together for a perfect presentation.🔥 One thing I love about my profession is turning a guest’s order into something memorable. It’s not just about cooking; it’s about passion, patience, attention to detail, and delivering quality with every plate. From the scale of 1-10 rate my work in the comments👇🔥

Cleaned a lot of chicken breast at work today. Here are the few steps I used in getting it perfect every time: 1. Don't rinse it: Washing raw chicken just splashes bacteria around your sink. Pat it dry with paper towels instead. 2. Trim the excess fat and any dangling bits: Use a sharp knife, since a dull one tears the meat. 3. Pull out the white tendon and slice off the silver skin. Those are what make it chewy. 4. Cut off any thin, ragged edges so it cooks evenly: Wash your hands, board, and knife with hot soapy water after. Be honest when last did you properly trim your chicken breasts?