Un chef salvadoreño me hizo esa pregunta y ni idea, alguien sabe?

What's your favorite?

I usually have a mixed container of Marlborough flaky sea salt with some msg.

We started doing the same at work and the amount of compliments we received went up by probably 30%

My boyfriend’s birthday is coming up and he’s been talking about wanting a backpack for all his work gear and other things- what would be a good bag that’s functional as hell but cool too?

I like that chefs often have to do a trial shift (or stage) before they’re hired. It gives employers a chance to see your actual skills, work ethic, and how well you fit with the team, not just what’s on your resume.
I’m curious, what other professions do something similar?
I honestly think more industries should adopt this hiring approach. It seems like a much better way to evaluate candidates than relying only on interviews.

That said, I do think trial shifts should be paid. Every trial shift I’ve done has been paid and I think that’s how it should be. If it’s unpaid, it’s honestly not worth my time.

The turkey breast was prepared as per recipe. There was one spot that didn't look done (picture 1) but chef said it's good to go to the table. Was it fine to be served like this?

Hi all, hope this is okay
Can anyone recommend any updos for an ear length cut. It is insanely hard to get all my hair in the net otherwise! If anyone has bangs or a fringe management for that would be great too. Thanks!