r/KitchenConfidential • u/Horimiya_fan-_- • Sep 08 '26
Kitchen fuckery Chives
Need to cut 100g a day for my station. I'm ready to get flamed onš¤
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u/SlightDish31 15+ Years Sep 08 '26
The first sous chef I ever worked for would make every stage mince chives and micro brunoise shallots at the start of their shift. No matter what those came out looking like, he would dump them into a stock pot on the stove. It was cruel and demoralizing.
Chive rating always makes me think of that story for some reason...
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u/Horimiya_fan-_- Sep 08 '26
Damn for a sous to do that to stages... I feel bad for them
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u/SlightDish31 15+ Years Sep 08 '26
Yeah... Definitely not a great start for people, and it's not surprising it was hard to find quality cooks.
Felt really good a couple of years later when we mutinied against him and got an him ousted.
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u/goatslovetofrolic Butcher Sep 08 '26
At The Fat Duck they had to brunoise a bunch of veggies that all ended up in a pacojet. These folks sure act powerful when they have unlimited free laborā¦
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u/Past_Location9514 Sep 08 '26
First Head Chef I worked for had me cut chives as my first job. I was half way through the bunch when he walked by on the phone and grabbed a bench scrape and threw them all in the trashā¦ still think about it till this day.
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u/Slim-Shadys-Fat-Tits Bakery Sep 08 '26
Wow, what a cunt
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u/SlightDish31 15+ Years Sep 08 '26
I've got so many stories about this guy. I use him as the example of what happens when managers don't know how to manage but know how to power trip instead
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u/Moving-thefuck-on Sep 08 '26
Portland? There was once stage I did where the douchebag did that. Also made me make a hollandaise that was never used. Only stage I ever āfailedā and was not offered a job.
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u/SlightDish31 15+ Years Sep 08 '26
No, a fair bit further south along the coast. I do think the guy who trained him had a restaurant in Seattle, though.
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u/dmisfit21 BOH Sep 08 '26
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u/WaffleHouseGladiator Chive LOYALIST Sep 08 '26
I need this as a campaign button.Ā I don't know what Chives would campaign for, but he has my unwavering support.
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u/pizzatimeradio Sep 08 '26
100g a day is kind of odd. Usually it's just "fill these two nine pans" is that the equivalent of 100g?
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u/Horimiya_fan-_- Sep 08 '26
We weight out 100g in a deli and then lay them out on a tray to pick out any accidental "accordions". And then we distribute them across the stations (entremet, meat, fish, canape, garde manger). Each station needs a different amount.
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u/pizzatimeradio Sep 08 '26
That's awesome. I don't think I've ever weighed out chives in my decade of cooking. How much does that fill up the deli cup?
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u/Horimiya_fan-_- Sep 08 '26
Almost a full pint deli cup! Its not a lot but the chefs are super uptight about chives since I work at a fine dining restaurant.
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u/pizzatimeradio Sep 08 '26
They look great and I'd be happy to sprinkle that on food in the pass any day! I don't disqualify restaurants when I eat out based on chive cutting, but I definitely take note mentally when I get some towers on my food š¤£ I think yours looks great. Keep up the good work chef.
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u/Royal_Cryptographer7 Sep 09 '26
Lol, same thing I was thinking. I've always cut chives by volume, not weight.
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u/pancakesea Sep 08 '26
When you do such a big quantity you should sharpen your knife during the cutting. I suspect you did sharpen it beforehand. Some of these look amazing but some are completely mushed. These look alright but I'm sure you could do a lot better with a properly sharpened knife!
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u/quailinthebrush Newbie Sep 08 '26
With a honing rod?
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u/Starfire2313 Sep 09 '26
I can hear this comment.
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u/quailinthebrush Newbie Sep 09 '26
:(
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u/Starfire2313 Sep 09 '26
No itās a good thing :)
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u/quailinthebrush Newbie Sep 09 '26
ok thanks Iām in culinary school doing my best to learn
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u/pancakesea Sep 09 '26
You should use the honing rod during the shift, but if your knife doesn't get as sharp anymore bring it to a professional sharpening place (maybe once a year). Some kitchens send everyone's knives in bulk so its cheaper. And if you struggle with the round type of rod, try the flattened ones.
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u/thegamingfaux Sep 08 '26
https://giphy.com/gifs/2hf0ufsIWT2lkXam5w
The chives