LESSONS FROM THE LINE: STAYING GROUNDED UNDER PRESSURE

About the author: Kevin Cronise is a Culinary Institute of America student passionate about teamwork, nurturing people through food, and the art of hospitality.

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The first time I worked a full dinner service, I thought I was ready — until tickets started coming in on the line faster than I could read them. That night, I learned that pressure doesn’t just reveal your skills; it reveals your mindset.

Since then, I’ve learned to stay grounded when things get intense. It’s about slowing your breathing, trusting your prep, and focusing on the next step, not the ten after it. Kitchens demand that kind of mental discipline and my experience have shaped my discipline in and out of the kitchen.

Pressure also builds resilience. Every time I’ve faced a challenging service and made it through, I’ve walked away stronger. The kitchen teaches you humility and confidence at the same time, a rare combination that I’m grateful for.

When I start my externship, I know the pressure will only increase. But now, I welcome it. The rush of service, the precision of teamwork, the satisfaction of seeing guests enjoy what you’ve made. That’s the reason I fell in love with this work in the first place.

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