How to Stay Zen in a Busy Kitchen: Tips From the Chillest Cook Ever

February 11, 2016

Line and prep cooks are awesome. They bring the heat night after night, working tirelessly like ninjas with super sharp knives. And when it comes to practical, efficient ways to be a better cook, they’ve got the game on lock. That’s why we’re featuring the tips and tricks badass line or prep cook from a restaurant we love. Welcome to “On the Line.”

If you’re hoping to get any dirt about kitchen drama from Ryoji Kajikawa, you’re going to be sorely disappointed. The 33-year old sous chef at San Francisco’s Rintaro just may be the most positive cook… ever. He grew…