I live by my list on a daily basis. It is my map so I don't have to hold in my head all the things I have to do for the day. I like using a pen but I don't keep it in my jacket but rather in my work station with my list. I also use my pen for labeling, dating and initialing every single thing I make and store. Sometimes I use a sharpie type marker for that if we run out of label stickers...so then I have two pens. Some of the guys keep multiple pens in their jackets but I think they just like the way it looks more than anything. One is the most anyone can use at once right?
"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins
Culinary Artists Team Leader Foodies Unite Team Leader
Sentrumslï¿½pet 10K 4/4/10 -47:41 17/4/11 -51:54
Rï¿½skinnet 8K cross country race 4/10/10 and 30/5/11 Proud Survivor
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current weight: 125.0
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When I am on an all day cooking spree, I like to keep a permanent marker - for marking labels on items that will be stored/frozen for later as well as a china marker for containers that don't lable well or that I don't want to deal with peeling a sticker off later. Plus a pen and small pad of paper.
"Success is the result of what you do when the Woo Hoo is all through....."-ON2VICTORY (Robert)
"The miracle isn't that I finished...the miracle is I had the courage to start." - John 'The Penguin
Chef Anne Burrell routinely has about half a dozen pens in her pockets or clipped to her chef coat. A huge number of chefs that I see on TV have not just one, but multiple pens on them in the kitchen. I understand an executive chef might have to sign off on things occasionally, but four to six pens seems like a bit of either overkill or a fashion statement! Is there a reason you might need so many?
"...there's some good in this world, Mr. Frodo, and it's worth fighting for."
"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)
"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)
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