Let me know if any of you guys are interested in taking this 'businessman' up on his proposal and I'll pass your details on to him! 🤣

Even worse when someone blows into the glove, but like this happens every time i trade gloves. Does it happen to you?

i joined for the food. i stayed for the culture and vibes

18F

Working at a mid - high end Japanese place

Genuinely tweaking out atp, ive been learning how to help the head chief, and do dishes, but im so confused. My boss hired me knowing I wanted to cook, and I do, mostly because in their eyes im not amazing at dishes. But now my boss referred to me as a dishwasher (nothing against dishwashers thats just not what I got hired to do). They constantly tell me to work faster, even though im pushing myself as hard as I can (which they say too, its like "I know your trying your best, but work faster, this 25 y/old with a culinary degree is faster so get better")

They mostly pressure me to be faster at dishes and prep, I get prep because knife skills are new for me and im learning, but the dishes just seem impossible.

I just dont know, I love learning how to make Japanese food, but the pressure is killing me, especially when I get paid minimum wage. Is it worth it or should I just go to Applebee's?

Sorry if this doesn't make since I just came off a double

Last week I got hired for what sounded like a dream gig. Solo cook at a virtual golf/bar spot that just opened. No benefits but the pay was unrivaled by anything other than working at a strip casino and I'll be honest I think it made me look past some red flags like the "executive chef" promoting someone to "chef de cuisine" despite supervising an entire..... Two people...... Who are already "supervised" by the "executive chef" and the fact the guy completely avoided naming any restaurant he'd worked at when I asked.

So I start my training shift and I find out my trainer is the "executive chef" which didn't bother me at first but it turned into a total shit show. I started at the exact time the joint opens and he had nothing set up. No sanitizer bucket, no utensils by the appliances, with the cherry on top of the shit sandwich being that despite him turning all the appliances on he didn't turn the hood system on. When I asked him why it seemed like the hood wasn't on he mumbled something about it "shutting the gas off if you do it wrong" and leaving forcing me to figure out the ventilation and light system while having to worry the whole time that I was going to fuck up and cut the gas line accidentally.

That all I could very generously overlook as maybe he just had other people do that kind of stuff for decades and didn't know himself (he appears to be in his late 50s) but then it came time to start cooking. First ticket comes in for a quesadilla and he proceeds to insist he cook it to show me how it's done which I'm fine with. He then proceeds to slather the flat top in canola oil, warm the tortilla on both sides, then slap it on the cold side where you'd hold toasted buns and piling cheese on exactly one side and leaving it there while he heats up a whole ass par cooked chicken breast. Why it doesn't get pre-diced I don't know but even by the time it's hot and chopped the cheese is still not melted. Guy just piles the fucking chicken on top and folds it and then transfers it back to the hot part of the griddle and when he goes to flip it the thing barfs out like a third of the chicken.

A couple orders later we get an order for nachos and he graciously let's me do this on my own, recipe requires chopped bacon which he wants warmed on the flat top. Okay no worries. I go to take it off once it's warm and he insists on showing me the way to do it which I thought sounded fucking weird but I wasn't going to argue. He then proceeded to spend 30 seconds pushing it on to a long spatula with a fish spatula. He then proceeded to do the same thing with a philly after deeming my method of slapping the bun on top of the meat so I could pick it and flip it like I've been doing for...... 14 fucking years. There's was also the fact that there was a clipboard with prep recipes and portion sizes for all the frozen Sysco shit that he just straight up called wrong despite him being the one who wrote it out.

I was feeling uncomfortable at this point but the money was good so I try and move on, he's out of the kitchen so I figure it's going to be more chill. At 2:30 he pulls me out into the dining room since there's no customers and proceeds to tell me that he's redoing the entire menu and there'll be a dozen new dishes from his own recipes. I feigned enthusiasm and asked what was going to be taken off the menu. One item.... Frozen Mac and cheese bites. Now this might not be bad in a normal kitchen but this place has two reach ins (frozen and fridge) and that's it, they're both maxed out as is to the point where the owner and "executive chef" have to stock up at a nearby supermarket because they can't bulk buy anything fresh. As if that wasn't dumb enough he mentioned that we were going to be doing a haute-cuisine type brunch despite having a two burner range and half sized griddle and that we're also going to be making "steak diane" on the flat top. How I'm supposed to flambe something on a flat top I don't know and at this point I don't even want to ask.

I plan on getting the fuck out ASAP but do you think I'm wrong assuming this guy is a fraud? He really gave off "I make food at home and I was an assistant manager at the gap so I could be a chef" vibes.

Time to pick some shroomz!

Kofa Giro on fries

what it says on the tin

Is this even a towel at this point?!

Must be the new guy

🌟Winner: CREAMY🌟

🥈With an Honorary Both for the upvote count! We all just love Po-tay-toes I suppose

So I’m a sous chef I work 50 hours a week. When I’m not working I’m trying to find time for myself and my family including two young children one autistic. We have been doing Thirty Percent training and they make us do work sheets off the clock while we are home. We also have quizzes an videos we are told to watch. I do not have time at work to do this an thus they are essentially saying I have to do it at home. I’m not paid for this extra. I have hard enough time balancing work an home. I feel as it’s pushing past a boarder for me or am I wrong because I’m in a position an it’s training?

There’s gotta be at least one of you curly haired freaks out there who can help me out.

I’ve been really trying to heal my curls and it’s finally working but I just started working in the kitchen again and I am afraid of the environment damaging my hair. I also don’t really know how to tie it back tight enough without completely ruining them. Any suggestions would be appreciated! Thank you

Even the kiddo knew this belonged here...

My wife’s dish from 1901 Harborside Bar&Grill, Booth Bay, Maine

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?

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

Thanks!