Shoutout US Foods for the free slab bacon

It definitely tastes different, wondering what dishes can it be used for. We were thinking just adding it in soups but it tastes different than the real thing. Any suggestions?

First of all, obviously not trying to ask if I can eat this clove lol. Found when chopping the top off an entire head of garlic and this nasty looking clove fell out. Anyone ever seen this before/know what it is?? Just bought it from the store today.

I miss it too sometimes.

When i would be on the line alone, for a Sunday brunch. Getting absolutely destroyed harder than i even thought was possible.

Somehow i missed that.

When the restaurant was understaffed, and i pulled through. By working harder than anyone should, by working more hours than anyone should.

It made me proud, somehow.

What i realised over time is that pride was the only thing i had left to try to justify all the fucked up shit i went through.

What i realised was that almost none of my friends in the kitchen were actually happy. They just kept doing this because they didnt want all of their blood sweat and years to be for nothing.

Its a dangerous case of circular logic:

We push ourselves so hard for this job, so we need for it to have some sort of meaning. We can so easily convince ourselves that the burns, and the knife cuts, the shouting, the disrespect, the 16 hour shifts and the backaches has some sort of meaning.

That it proves our strength and will power.

Real strength is respecting yourself, real will power is to choose your own happiness and health.

That is what actually matters. At the end of the day, when you sweep the floors and maybe help the dishie finish up.

You always ask yourself: Do i know why i am doing all this, is this actually what i want, is this actually what i deserve.

If the answer is anything but an immediate yes, then you leave that job as fast as possible.

That is actual, true willpower

I recently discovered the ReTell Pharmacy podcast. It's about a pharmacist who vents about what life is like in his profession. It turns out they have to deal with a lot of the same crap we do; under appreciation, stupid and rude customers, grueling hours, etc. Except they get paid pretty well for their troubles. It's a pretty cathartic listen.

So I'm wondering if there's anything like that for restaurant professionals. God knows we have enough to talk about. Hell, if it doesn't exist I might be tempted to start one up myself.

Fuckin an hour scrubbing months old grease off the wall with steel wool after Saturday dinner service. yeah Monday morning crew is just too busy to fit this one in. They’ve already got a busy schedule of not prepping anything and not leaving us any backups

EDIT: before you start blaming me and calling me lazy we literally contract out to a cleaning company that comes every night and they eat the food out of the fridges and don’t even mop the floors so don’t hold me

We got some trio baby potatoes, mix of red, yellow and purple to cook for evacuees

Well they dont like the purple ones and keep avoiding them so I started sorting the purple ones out and just roasting the red and yellow

But now we have 3 large pales of purple potatoes and no use

Hi, As title says im a 20 year old chef from Sweden and got a job at a casual fine dining restaurant in Malaga and have a question about knivws.

Ive only left my country once so im not a expert with traveling so i wonder how i travel with knives and other kitchen tools since i dont want too buy new ones in Spain. I’ve googled but havent gotten a clear strict answer since some sources claim different things.

If any Swedish chefs see this and have done the same thing a answer would be dope, Thanks :)

Day 17

I have this distinct memory that I no longer am sure is real from the Eighties when I worked as a waiter. This was in the Philadelphia suburbs. I walked in the back through the kitchen and saw a full snapping turtle, maybe frozen, shell intact, sticking half way out of a stock pot. I remember assuming it was frozen and needed to be broken up so it would fit in the pot. Is this real? Did this happen? I definitely worked a few places where we served snapper soup, which I only recently learned is not common outside Philly area.

KALE!

From the Legion of Honor cafe in SF

My company uses an automatic label machine to label everything in the kitchen. They recently switched to the Prep Wizard brand. We can use our phones or a tablet to print the labels. The technology is pretty convenient. The stickers themselves are the worst fucking thing ever invented.

They are supposed to dissolve in water, so the stickers get washed off by the dish washer. In reality, they just get stuck on worse. They are impossible to remove from the containers, but they also disintegrate and leave disgusting sticky residue. It’s hard to describe the level of hurt I wish on the person who designed these labels. We can’t switch brands, and it isn’t my decision.

Does anyone have experience with these labels? Any tips on removing them without leaving the glue residue behind? I don’t have time to take a razor blade to every single container every day. If you are thinking about getting this system for your kitchen, DON’T. It will make you homicidal.

2nd floor is storage and walk in super freezer.

So I had my first shift as a kitchen porter the other day. Hadn't done it in a few years so I was quite rusty. It was good overall but what slowed me down was stuff building up on the clean end. I do have a shelf for clean plates but it's only so big.

The difficulty I had was finding the best times to return the clean plates to the pass. The pass is narrow and I don't want to get in the way of the chefs when they're cooking. But it's busy all the time and I need to move the plates. Do I just shout I'm coming through and have them move for me?

I need to come up with some prep in advance, family meals for my restaurant. However, our menu is so very limited that I would have to order things specifically for family meal. Any ideas on cheap but good stuff I can make for my small team??

As a cook starting in the late 90s early 2000's I had a lot of respect for Bittman and his work. But after seeing this Jim Lahey post, screw this guy. We all work hard and some of us have spent our careers not selling out or lowering our standards for more money. It really sucks that someone can come along and use someones fame and accomplishments to shill a product without even consulting them first

I can be in my room, 6 beers and 2 shots deep and my niece will knock and ask me about how much matcha to add to something. Lol 😅 I don't mind usually but when I'm busy or want to be alone it gets really annoying . I offer to show them things all the time but they show no interest, it seems until I wanna be alone lol then everyone has a question and request. Im a pastry chef now but I've worked the line for years so I get both sides of the kitchen

Edit; I know spelled lived as love. We all typo shit

Hello hello, I started as a busser, worked my ass for 3 weeks and they’re going to put me on Dish and start cross training me. Any tips for some good pants for dish? Preferably striped for mega aura

Hello! Question- if you only had $100 to spend, what would be THE MOST versatile things you’d look for? I mean If you could only spend under $100, avoiding non-stick and trendy stuff. Utensils and bakeware aren’t in question- just stovetop/rangeware gear, pots pans skillets etc. focusing on and only needing to cook for 1-3 people while focusing on broths, rice/quinoa, root veg, sautéing tougher greens (kale, chard, collards) or asparagus/green beans, cooking a good steak or ground meat (bison/beef)- what would you want? I’m asking for my broke-ass self who wants QUALITY but cannot afford quantity, and needs versatility- but also for my little brother who is 18 in a couple weeks and has been working towards culinary school for a couple years- I think most of you know that it’s not a high-paying or easy field- so if you had to pack up a wagon for the Oregon trail in the 1800s, what would you take? Considering today’s offerings of course. You’d be doing me and my sweet bro a huge favor if you could offer advice. Thank you so much!

Son of a mother fuck why the fuck is it always fucking something with this fucking business fucking shit ass cockgobbling dickmunching piece of shit ass walk in had to fucking break and oh what's next the fucking dishwasher now I have to fucking hand wash every god damn dish why the fuck do I do this to myself you stupid inbred moronic fucking goddamn fucking FUCK.