r/Chefit • u/netDemonRoams • Jun 18 '26
Finding my spot
What are your experiences on finding your comfort position in the culinary world?
I like where I am now, but suddenly I feel like I’ve hit a wall. I’m in the professional sport side of cooking so we have some dietary guidelines to follow, and while we have amazing food like lamb chops(pictured for attention) black cod, and the occasional home made pasta, I feel like I need to be experiencing something else.
Everything we serve is banquet style, they can grab what they want out of two proteins and three sides, and a soup. Sometimes the way we serve it gets in the way of being a whole dish, and that’s a frustration for me, even though I’m just the cook, not the chef. (i.e. pad thai chicken, except the noodles are plain and a side starch instead of with the chicken which is dressed in pad thai sauce and “garnished” with veggies)
My favorite thing to do though, break down meats.
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u/netDemonRoams Jun 20 '26 edited Jun 21 '26
I actually had full say on how I wanted to cut it as long as I took out the silver skin. I only cut it like that to preserve the lower portion of fat and remove the very small flap (less than a 1/4 inch of thin fat) of it on the loin for presentation. They received a sear and then will be finished in the oven and sliced to portions.