In a restaurant kitchen, what would your specialty be?

To all the non-pros here, if you ever chose to work as a professional, what specialty would you choose in the kitchen?
Here's a link to all the positions available.
http://en.wikipedia.org/wiki/Brigade_de_cuisine
My choice would be a 'saucier'.

[Jenise]

Same as you, or the garde manger.

Pastry cook,I think.

The position of Tournant intrigues me for some reason. I can see myself being sent to various other positions that need assistance at one time or another.

Grillardin. Though lately I get more practice being the plongeur.

Entremetier (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

[Jenise]

Hey, we've got a pretty good crew going. All we need is some bus boys and some clients....

And some people who actually know how hard the work is in a professional kitchen.

Hey, I'll be your first client.. take my food orders and produce!

And some people who actually know how hard the work is in a professional kitchen.

I worked a stint in a very busy catering kitchen. I did everything -- preparing sauces and dressings, baking, entree-preparation, plating, stripping the tendons out of the chicken tenders, dishwashing.
It made me certain that I didn't want to start my own catering company (something I was thinking about). It also gave me a huge and lasting appreciation for those who work in professional kitchens. Kind of like the way waiting tables has made me a very generous tipper.

Hey, we've got a pretty good crew going. All we need is some bus boys and some clients....

My stints in restaurants taught me that I'm more suited to the front than the back. Count me in as anything from bus boy to maitre d'.

I rather like the title: "Chief cook and bottle washer".

Best
Rogov

Hmmm.... I'd likely opt for grillardin, unless I couldn't take the heat from those uninsulated ovens. In that case, I'd opt for boulanger 'cos there ain't many things more satisfying than kneading a good dough.

Mark Lipton

Sauciere.

Grillardin. I do all of our grilling!

As Jenise said, quite a crew assembled here, now all we need is the 'angel' to put up the bread for the restaurant and voila!

Rôtisseur -- this position has my name all over it!

You're all going to have to pass the interview and the cooking-on-line cooking test first.

You're all going to have to pass the interview and the cooking-on-line cooking test first.

I'm ready for any online bus boy test that's out there!