Girl Boss Steak with Confit Onions and Mushrooms

There is a pecking order to any restaurant kitchen staff. In fine dining, working your way up through the ranks of the kitchen begins with garde manger, and the last step before sous chef is always meat. Earning your spot as meat entremetier means you’ve almost made it, one step closer to the head of the kitchens. As a young cook starting out, I looked up to that position the most and did everything I could to soak up the knowledge it takes to get there. When a woman was on meat in a kitche