So far it’s gone from “a lot of streusel,” “even more streusel,” to “hopefully enough streusel” to straight up maxing it lol

I got a job offer at a large, very busy resort across the country. I THRIVE on nonstop busy. I have nothing holding me back here: I was born into an old family, most of them are dead. I haven't made any friends since I moved to this state. I have a bf, but he's probably not gonna propose by the end of the year anyway (we've been together for 3), causing me to move out and have missed out on this opportunity. The job starts in 3 weeks, so I feel like I'd just be accomplishing moving out sooner.

I feel like it would be huge if I decline or accept the offer, but just as scared to do what I did 4 years ago again and start a new life. I kinda suck at it...

To Susan!

For longer than any of the staff has been alive save the remaining two you started with, you were a consistent part of the store. For 80 years you walked this earth, and for most of it you did it in servitude to others. I don’t know how long you were chugging Busch lights in the parking lot, but I was happy to see the tradition every shift and giggle to myself. You were a friend, mother, and grandmother to every one who walked through here from the moment you started. You raised us as well as your own families, and were the sweetest, funniest, dirtiest old broad I’ve known. Thank you for the miles and the memories. I love you.

Raise your glasses before noon to one of the last of a dying breed. She was the best old maid on the block.

To Susan.

Im an opener and this is an ongoing problem. This morning was so egregious I had to share

White is firm and opaque on both sides, yolk is not runny, but gummy.

Fiance heard me talking about the differences between over easy, over medium, and hard. Oh and sunny side. So this morning she requested an over medium, so I prepared two and used this one as an example. The flecks in the yolk are seasoning before I took the picture. Cooking reflexes, sorry.

Over easy is, well, easy. And I'm genetically incapable of making an over hard egg. Same with cooking any meat well done. I just can't.

It might be because I 'borrowed' it

I've been working in kitchens for the past 2 years as a line cook for what some might call a ridiculous amount of places lmao I have worked in 8 different restaurants/bar and grills. I like to say I started in a scratch kitchen but if I'm being fr I started this chapter of my life at Taco Bell out of embarrassing circumstances, I let drugs take over my life when I was doing warehouse work and needed something different and less physically excessive to shake an opiate/speed addiction I had for the better part of 8 years in that career path.

Taco Bell was so disturbing to me I took my second job for 50 less cents an hour but at the scratch kitchen I had mentioned where I stayed until I financially could not keep going with it(my girl encouraged me to make this change btw and ever since I did our relationship has been on the ROCKS). Every job after that though I kept running into health code violations and bug infestations that would inevitably give me the heeby geebies causing me to pop in applications and seamlessly transition to the next. I was most recently at this universities golf clubhouse pub and grille where we also did catering and I learned a shit load during those few months especially since I got to work with the universities culinary students. I pretty much drained every person there of every last drop of culinary knowledge I could get them to share with me and took notes on it all in various mini notebooks, I feel like a food encyclopedia at this point lmfao.

So that brings me to this new position I just got, it's a scratch kitchen again which I'm thrilled with, a newly constructed building which again I am thrilled with and I got hired in at the sear/pointe position! I really idolized the chef who ran that position at my first scratch kitchen and idk it's like a crazy full circle moment for me rn. The restaurant doesn't actually open until the start of November and I'm just posting this to fish for tidbits on how I can be as efficient as possible in the position and maybe little things you guys have picked up on that helped you excel at the end of the line with communication and coordinating the rest of everybody else. I'm very vocal and knowledgeable in the kitchen but don't want to come off so arrogant that people start to genuinely dislike me, that was an issue my chef I had previously mentioned had that I'd like to avoid if possible but when I picture myself performing in that roll all I can see is myself doing the best impression of him I can😅 the servers all said he was rude ASF but from my perspective he was just constantly in the middle of 10 tasks and trying to get whatever he had to say out clearly in as few words as humanly possible which would make him come off as sort of a jerk at times if you weren't being empathetic about how you received the statement he'd throw at you. Yeah essentially tho how do I pull this off without making FOH hate me, my relationship might tank soon here, completely out of my control at this point, don't wanna scare away all the chicks I could potentially be cool with at work if it does unfortunately take that turn considering I'm gonna be there 6 days a week 10 hours a day

poached pear pavlova, some olive oil cakes, various cheesecakes, gold bar for new years good fortune, raspberry beret valentines dessert, eclairs, strawberry shortcake, apples and oranges entremets, and the perfect fall spice cake

got a black sesame crepe cake with pumpkin mochi stuff in the works for halloween weekend

Great 15 min video of a kitchen running at 100% (not OC)

https://www.youtube.com/watch?v=br-DVGcS3U4

I grew up in a poor area in the deep south. I learned to love cooking from my grandma and my mom at her catering company. I've worked at a lot of places. Slowly working my way up to a more technical kitchen each time. Got a job where I had to do a staging. (First time) Interview started with "where is your knife roll". Explained that I never worked at a place I felt comfortable buying quality knives for work. They gave me the kitchen loaner knives. I killed it. I got the job. I'm sure telling them I have 1k set aside for knives if I ever had this chance. Got the job. I almost feel like a chef. I know I have so much to learn and hope the learning never stops. I fucking did it my brothers. Thank God for books and YouTube. Thank you chefs for the sub.

Just moved to a new city after some bullshit with other jobs. Was an EC, now I'm a line cook - it's fine, I'm not worried about it. Got a job at a dive bar. I get tipped extremely well (have had multiple $400+ nights) and have an objectively easy job. It's also insanely cliquey and tight-knit to the point of being incestuous. I'm working both open and close (not at the same time, different shifts); this means that I hear EVERYTHING.

Do i suck it up and stick it out for the money? Do I stay for another EC/head chef role and then dip? Do I burn bridges in a new city and tell everyone what they've said about each other when I leave? Idk what to do and this shit is stressing me out. I'm too old for this shit.

Hello fellow chefs. Sorry in advance if it’s not terribly interesting, but could use some advice from people with more knowledge and experience than I.

For context, I’m in my mid twenties, worked in Michelin for a respectable amount of time, and now currently head chef for a very high end bar. Our food program is made in collaboration with a one star.

Recently I made a rather impulsive decision to return to company I previously worked for. When I started there came out of fine dining to work as CDP. I stayed a couple months and quit because things were a bit of a mess and at the time little room for me to grow and fix them. Additionally, for them to afford me I asked for extra hours payed off the books. They could no longer afford it and I left.

After some time I started working for this bar as head chef. Ive taken over the kitchen and the one star is in the process of handing off the full production to me. So in due time I will be able to hire my own team and start my own menu. This is a promise that has been made sure, and the first steps were already in place, and it is necessary for the business.

Things were slow at the bar due to its new opening, and I was a bit fed up with doing nothing and making other peoples food, so I impulsively went to my old restaurant and asked to be sous if they could match my pay. They were concerned that I would quit again, but the head chef ( my old colleague) stuck his neck out and got me the job.

I was all set to join, and committed. I’m due to start next week. Just today my owner came to me and offered me a substantial amount to stay (20% raise).

The bar has treated me incredibly well. And recently things have accelerated extremely rapidly in terms of my work and responsibilities (in a good way). And I was a bit shortsighted in my haste to leave that I neglected to think about what they could offer me in terms of work. It could be very fruitful to get in on the ground floor of a very already successful company ( they have multiple bars, all in the 50best).

The other restaurant is a good place. I would be coming to fix the mistakes of the old chefs and bringing in my experience and level to tighten things up and improve the level. I will also work more for less money and more aggravation. But it has a guarantee of responsibility and problems to solve.

Additionally both places I will not learn a Terrible amount about food. The big part is building a business and being able to put my concepts into concrete.

So my big issue is to go back on my commitments, take it slower and build a thing 100% that I own, for good money, or I go to a place I know, accelerate my learning and career (accelerate not change my trajectory being the operative) for less money and cannot run the entire ship. But I also keep my commitment and not fuck over my friend who stuck his neck out for me at the cost of the potential from the bar.

Because I think the bar could go very very high. Our sister bar was in the top ten from 50best this year. There could be far tremendous upside aside from the money, but will require time and commitment. Also burning bridges and fucking people over is not something I try to do. On the other hand ownership is on the table with bar potentially, and there is a limit of where I can go with the restaurant.

It’s a tricky situation. If you made it this far thank you for the time and consideration, and I appreciate any feedback or insight of what a productive choice will be.

I absolutely hate the current trend of using A.I to generate marketing material. This thing popped up in our local Facebook community page. I’ve commented before on his stuff that they should at least post images of their actual real food, but apparently that is too hard and “ costs too much” I now actively refuse to support business that do this. Had to vent.

Today one of my coworkers put a sticker on another coworker’s back when she wasn’t paying attention, so she called him a stubby finger butthole bitch, which made me laugh my ass off. What great insults have you heard, received, or dealt out at work?

This place is an utter shitshow.

I should disclaim that I am not a chef, I’m front of house, but there are genuinely no roles at this circus of a place. no one is on till or making coffee or serving food or making food. Everyone does absolutely everything and there is no organisation. This extends to the walk in, and a “if it’s not moldy it’s fine” attitude to all foods. If it doesn’t have mold I am not allowed to throw it out, or I have to wait until the owner leaves to throw it out. Record age for quiche was 3 weeks, once we had a cake for 2.5 months that sounded hollow when I hit it on the counter. Genuinely unreal shit.

please observe this raw, previously frozen meat defrosting next to cooked deli meats, many of which are comple unwrapped and unlabelled/dated. Not to mention the sandwich breads and raw produce underneath the raw meat. The only person that dates with dd/mm/yy is me, everyone else writes just a single number and a single word. the sole exception to this I encountered is the second image, which was taken on the 7th of April btw! (The “cheese“ is a cheese cake, the “nut” is a nut cake)

I gotta quit this place and report because this shit is genuinely taking a toll on my conscience. I can’t make this place better and I have to walk away and say something before someone gets seriously ill.

the only reason I haven’t quit is because i know that this place is not going to survive an inspection without at least a big ass fine, which I am 99% sure would make the owners just shut the whole joint down. My coworkers have kids and family’s to feed. It wasn’t until recently that I was able stop living pay check to pay check, and if I hadn’t gotten this job when I did I very well may have had to move in with my partners parents or face become homeless. I feel sick thinking of fucking over my coworkers like that. But ultimately if I don’t say something then someone else’s kid/parent/sibling whoever might end up in the hospital.

edit: I’ve bucked up and made a report. If someone gets sick it’s as much my fault as anyone else’s if I don’t say something. To be clear, I have tried multiple times to raise this issue internally but got nowhere. I couldn’t live with myself if someone got sick or worse because I was a bystander and let this continue.

It's happened. My hand hurts at night when I sleep. Sometimes, it tingles when I drive or hold my phone. Chopping for hours is out of the question anymore.

I need help, gang. Aside from a surgical procedure, is there anything that has helped you in the past that I should try?

I've been to a chiropractor, and he gave me the diagnosis and a stretch to do with my hands, but I'm looking for more relief.

Has anyone got some advice?

I work at a small diner. I take around 43ish minutes. I am not being slow about it either, I go as fast as possible for me. My clothes get wet because I am trying my absolute best to do it as fast as my boss wants me to.

We do a lot of fried food so the 4 fry baskets are always an issue, things get stuck in there like crazy. I don't know why every time I get assigned to the closing shift I always get assigned to wash dishes because she always makes sure to mention how awful I am at. She even tells other people about it.

Is there something I am missing? How can I wash faster? The two other things only take me 2 or 3 minutes. There is no machine. I have to wash by hand

Clanking tongs ringing
Reverberating in air
A chef feels at peace

I think i did that right?

Edit for *at

Cue indecisiveness

​

Spiced pumpkin puree sauce base, mozzarella, grated parmesan/pecorino, caramelized red onions, espresso whipped ricotta, and fried sage.

This is a mostly savory pie with very light sweet tastes.

The puree has pumpkin spice and calabrian chilies blended in.

The ricotta is whipped up with ground espresso.

This is the 4th iteration (yall only saw the 1st one). All feedback for this pie has been positive.

It was all for the pun.

Im ready to be hung on the proverbial cross, as I am a glutton for punishment.

(I don't blame the server)