By Hanalei Souza

Cooking a steak to perfect medium-rare is a simple task, once learned. I think anyone is capable of doing it. Now let’s throw a few more things into the mix. Not only do I have to nail one perfect medium-rare rib-eye, but two more rib-eyes, four filet mignons, three New York steaks, eight burgers, two salmon filets, and 15 chicken skewers, all while running two deep fryers, and listening to a waitress cuss out the expediter and two other cooks argue over which plate had the sauce on the side. Of course all these aren’t put on the grill at once, but at different times, so…