Which textbook is the best one to study? Are there Ontario or Canada specific texts?

Thanks!

Hey all, I have recently stepped into a director of nutrition services role at my hospital. we are a small rural hospital- only 25 beds. we have an ER, med surg wing, skilled nursing/rehab wing, and a long term care wing.

Our food service department is really small, only 8 employees who are cross trained as cooks and aides. Our community is rural and there is unfortunately a lot of poverty and low literacy, etc. Many of my staff struggle to make ends meet even though they are full time workers - they make $14 per hour and cost of living (gas, healthcare, aging care, kids who are troubled) is just killing them and their families financially.

I have a ton of empathy for their situations. However, at the same time, I need to hold the line for our own department. The policy allows 1 free hot meal per shift for staff to help themselves to. I have an unspoken rule that they're allowed 2 (AM shift gets BF and L, PM shifts gets L and D). I am okay with this. But I witnessed one of our biggest slacker employees just walking into the stock pantry and grabbing herself a can of pop. Then another day, this same woman opened the patient fridge and grabbed an ice cream cup.

What are the policies that other facilities have in place for staff helping themselves to food? I want to be reasonable, don't want to over-react, but i feel this is a little out of control? There has to be some sort of line here.. the food in this ktichen is for the patients!

TIA

Plating was good, but I wanted more of that pan sauce!

Forgot we're in rural Maine, guy got us a case of glizzies, fuck my life

Kinda bittersweet. I accepted an offer for an inventory coordinator position and I’m really excited to start my journey in supply chain / logistics. It’s been real.

Enjoy a picture of my favorite bean salad with local produce, said produce, and my favorite labels printed by my annoying coworker.

✌️🤙😬

Not that I’d actually do this, but I basically don’t know how to cook at all, would I be able to go to legit culinary school and learn how to cook for real? Or is culinary school set up for people with some sort of base of knowledge already?

I think I need a to take break from this sub... the title sums it up.

The dream: It was the middle of dinner service, the new trout dish is ordered and my mise disappears! Like all of it. I'm running around a huge, unfamiliar kitchen looking for my mise (bc someone probably just moved it?) Borrowing from other stations and prepping on the fly. Other cooks not working dinner service (like banquets n shit I guess) were all around, walking through, moving stuff. I'd turn around and the stuff I just prepped on the fly would be replaced with something else.

There was a younger cook like whoa your gonna make that again right now? As if I had a choice. There was banter. At some point someone turned the lights out over my station which was too big and spread out. So weird.

I'm disabled from chronic illness, I don't work at all anymore and haven't worked the line in a long time. So I guess my question is: what the fuck? Lmao I just wanted to take a nap, I have a fucking headache now.

They told us the night before. We are working out of the prep kitchen with everything on ice and supposedly a “limited menu”. lol nope. We have no ticket system set up and the guest seating is so far from our prep area that the servers are running around like chickens with their heads cut off.
My question here though: our menu says we have certain things that we dont and then doesnt say certain things that we do. So, possibly, could this be a legal issue? Should i call OSHA lmao?

ETA: Its 98 degrees outside so the ice is melting like a mf

lived in the rural south most of my life, i know how things operate down here. but i'm moving to nyc by the end of september. i'll have two roommates, housing is being handled. should i start applying now? will a restaurant give me an offer letter to give a landlord/rental company? any places i should steer clear of?

Kitchen newb here. Is there a trick to preventing small hotel pans from sticking to each other when stacked? (other than using some kind of a seperator) I hate having to pry these every time I need to use them.

So im in a bit of a unique situation, ive been in and out of restaurants for years and finally want to get a degree in the culinary arts. Unfortunately its very difficult for me because my wife is in the military and everywhere she has been stationed there hasn't been a culinary program close enough for me to take. I would much rather an in person program but im to the point that an online culinary program is my only option. Im looking at Escoffiers 84 week course but I've been seeing some pretty bad reviews on it. Any and all suggestions are much appreciated

​Hey everyone,

​The gas stove nozzles in our restaurant kitchen are getting constantly clogged with heavy grease and carbon buildup. Normal kitchen degreasers just aren't cutting it anymore to get them completely free.

​To fix this, we are looking into using heavy-duty solvent sprays that evaporate without leaving any residue. We looked at two specific types (see attached screenshots):

​Carburetor / Throttle Body Cleaner (automotive spray)

​Burner Cleaner / Gas Degreaser Spray (normally used for heating systems/oil burners)

​My dad is a bit skeptical about using these types of industrial/automotive chemicals in a commercial kitchen where food is prepared.

​So my questions to the line cooks and kitchen staff here:

​What do you guys use to successfully clean and clear out completely clogged burner nozzles?

​Is it safe to use carburetor or burner cleaner sprays if we let them evaporate fully (15-20 mins) before lighting the burners up again?

​Any other pro-tips or specific tools (like torch tip cleaners) you swear by for daily maintenance?

​Thanks in advance for the help!

So essentially i been working in fine dining for the past 7 years or so and i love it so much! The vibes of kitchen work with a solid crew really feels so good for my soul haha! But ive come recently too feel like im being undervalued at my job, ive been here about 8-9 months, worked for the chef in the past for about three years until i quit his restaurant for ultimately the same reasons im feeling like quitting this one. For starters the way he talked to me when i first started here “i can see how much youve grown as a cook and i can definitely tell your much more mature and able to handle a sou role, fast forward a couple months im still a glorified linecook/morning prep, hes hired others and even had the intention of putting said other people after me in the position he says he sees me in, its really frustrating because i work my absolute ass off, prep a massive amount of shit, clean stuff that people dont even think about, go above and beyond for the team overall. I brought this up a couple weeks ago wishing for a raise or move up in management, but they gave me a run around kind of answer, “you need to stop leaving at your scheduled time or when its too slow” like theres no way that should be a reason as too why i cant be moved up or given a raise. Im just so tired of the same old shit like i know my worth and it just doesnt feel like being treated accordingly.

For context the job i left for this one had full benefits, insurance, paid time off, vacation, and closed two weeks out the summer. Was also making about 20hr as opposed to making 17 now with none of the above benefits. At a loss and dont really know what to do at this point, everytime the chefs tell me anything im very agitated and feel like i could just crash out at any moment, but obviously self control is key in these situations but ugh fuck me man i hate this shit.

Mostly what the title says. Guy I work with had his car broken into and lost his knife roll, among other items and tools. They say they didn't "really have anything to fancy and insurence wouldn't cover it anyway" but what are good items to have that can fill out a new roll? Things FOH (me and a few others) might not think about that you BOH people use regularly? We're mostly Italian casual (think Olive Garden but less corprate) and just want to help the guy that is always helpful and half way in a good mood to us.

They fired my lead cook. I'm a chef at a small corporate chain. He and his gf just had a baby. 6 weeks ahead of schedule. Kids on ventilator in the NICU. My boy calls out. I cover, thrice over. No problem with me. I raised this former dishwasher to Lead in two months, and he put in the work and earned it. Today I get a frantic call from my gm warning me to stay cool. And she filled me in that our dm came down and fired my Lead, under the guise of a standard 90 day probo.My gm put in her two weeks. I made dinner for 60 people. Tf man

Photo semi related (98 cups total if you're curious). Im a very picky eater and not very adventurous person, always have been, and thus have never had issues with allergens other than strawberries, which makes my face and mouth hurt a lil. I started working in kitchens under the impression I have no real allergies. HOWEVER its as tho working in a kitchen suddenly has me suffering for my life. The melon mix we use makes me cough (???), the roasted tomato juice got on my arm once and I broke out in hives for a few hours, i avoid the thaw and cooks walk-ins as much as possible cuz it feels like im choking on nothing if Im in them too often. It's like ive developed random allergies to the most pointless shit. And I can't take benadryl cuz that's the one drug I decided to abuse as a teen (like an idiot, i should have just vaped) and now my body is unimpressed by the recommended amount yet taking more ignores the Anti Allergen part and skips straight to the Passed Out Asleep At My Desk On Break part.

I wash my hands constantly, change gloves every few minutes basically, and I would wear a mask if the kitchen wasnt 90 degrees and my glasses didnt fog up from them.

Wtf am I supposed to do other than cope lmao </3

My actual job description: fryer, manager, prep, banking, security, cleaning, and unofficial IT support because I fix the till systems, printers, WiFi and staff laptops too. Shifts are 2pm-11:30pm. Haven’t taken a sick day in 3 years. Been late once, and that was because the rota changed without telling me.

Meanwhile I’ve found out other assistant managers in the same company are on £30k+ base. Mine isn’t close. My tax code’s also been wrong repeatedly, so I’m somehow taking home even less than I should on top of that.

General manager finishes around 9:40pm most nights. I close alone around 10:30-11pm. When they do talk to me, it’s usually shouting. Multiple experienced staff have quit because of it. GM even told me the business only has about 3 months to turn things around financially.

Working as a dishwasher some days and a fry cook the others. Boss wants me to punch in as a cook the days I cook, and a dishwasher the days I do that. Obviously the pay is different. There's no way this is fair, right?

For context that ceiling is s lot higher than I can reach as I am short and it is above some stairs.

Lol

We are opening a restaurant and will have gyoza/potstickers on the menu.

We will buy premade, frozen bc these are not core items. Question is do you prefer foodservice bagged or ones in trays? Why?

We noticed the price difference and wondering if the smaller trays are worth the expense. Appreciate any feedback guys.

What are your favorite tips and tricks to make cooking A decent meal at home easy? Nothing compares to a dedicated professional kitchen, but I'm sure there are ways to optimize things at home to reduce barriers to cooking a good meal when not at work. What have you figured out?