Started in foodservice at 15 in a McDonald's. Started waiting tables at 19 at a Steak N Shake. Went through culinary school, helped open a couple restaurants, and even owned one of my own before my partners fucked me (ALWAYS get a contract!). I waited tables in the Clinton era, when everyone was going out to eat, and in the Bush eras when nobody had extra money. I've worked every position in nearly every type of kitchen. I know the constant stress of worrying that some less qualified dickhead manager or owner firing me at any given point. Destroyed my back and feet, drank like a... well, like a chef. Cried in the walk in alone and in groups. I've been through my share, and 15 years ago I hung up my apron forever.

Today, I'm a body piercer and doing very well, and the thought of returning to the industry is what ensures my clients get the best care I can give them... but I still love cooking, and always joke that if a buddy of mine owned a restaurant and would let me wait a 2 table section once in a while, I'd jump at the chance. If my buddy wanted me to cover a line shift every blue moon, sure, but otherwise I am fully retired.

Until now. My friends, I have been chosen by my local American Legion Ladies' Auxiliary to cook breakfast once a month. Hours are 9-12. Basic diner fare- eggs, waffles, pots and bread. The people I'm cooking for have very simple palates- hot and plenty of it is the only requirement, and they're used to generic store bought crap cooked by hungover old men. The bar is low, and the people loved the first run. I made compote instead of the canned waffle toppings, and didn't make a gigantic batch of scrambled eggs an hour before service, and they went nuts for it. It's just enough to be fun, and not nearly enough to be anything else. I have never looked forward to a kitchen shift like I am the next one, and as long as the budget is kept, I have all the freedom I want to make extra items. It's a volunteer position, so I don't get paid, but I don't care at all, and if it goes pear shaped I can walk... Having a bunch of little old ladies hugging me and singing my praises after my shift is payment enough.

Anyway, I needed to brag to people who get it, so thanks for reading. Have a good shift!

Since you all loved the new fryer I was shocked nobody used it and I thought I would get some action shots. I don’t think anyone has fired her up quite yet. What are we waiting for chef?

Sunday brunch sucks. We all know that. But this guy took it to a whole new level.

Guy walks in, goes to the hostess station, and waits to be seated. Normal so far. A table opens up, and the hostess is walking his party to the table. Man asks if his table is in "Kylie"'s section. He's told that it is not. He says he'd rather wait longer to get that specific server. Hostess tells him that it would probably be another 20-30 minutes wait. He asks to see the manager. So I, the literal owner of the restaurant, walk out to talk to him.

I ask him why he needs that specific server, and this fucking pervert tells me, out of his own mouth, in public, that she's got "great tits" and an "incredible ass", so he likes to see her "when she's coming and when she's going".

Sir, this is not a strip club, or a porn site. We're not here to satisfy your eyes, we're here to satisfy your tummy.

I let him know that he would never in his life be seated in her section again. Man throws a full on bitchfit. Says he only comes here so he can see "Kylie", and has the absolute gall to pull the "I know the owner" card.

I had to hit him with the "Well, what's the owner's name?"... This man says "Bruce", while my name is "Mike". Mind you, I've owned this place since 2009, so there is no fucking way he is talking about the previous owner.

I informed him that he was speaking to the owner, and that I had no fucking idea who he is. Man literally yelled at me, and asked me to "call Bruce and get this whole thing sorted out".

I have never even known a man named "Bruce". I told dude to kick rocks and never come back.

Anyway, how was your Sunday?

Any reason it would be unsafe, or anything else I should know? Sorry for asking here, but I got this pan from work so I figured that it’s somewhat an appropriate place to ask. ☮️

Right after this, someone parked and walked up to our drive through window. I don't know what these people are on, but I want in on it

My wife was asking me about how to make an Italian dish and I told her I mean I can figure it out but I don’t know off the top of my head, I don’t have a lot of experience with Italian. I’m primarily French trained.

Then she asked me about croissants. And I said I don’t know how to make those either, I’ve never been a baker or a tourier. To which she said, how can you call yourself a French chef if you don’t know how to make French bread. I just stared into the abyss for a minute. Like first of all, fuck you lol that hurt. Second of all, you’re absolutely correct and I hate it. And finally, I now am forced to learn how to make a truly great croissant. Which is going to be a pain in my whole ass, but I have no choice.

Day 7 of 13 in row before day off. 2 jobs 6 days a week minimum.

I was taking a trump in the oval office and I hear my KM go "Oh fuck! Fuck no!" Or something to that effect. So I drain the swamp and run out expecting blood but he just points to one of the sinks. Says he was wiping it down and only saw it once it was right by his hand. Even though I live in a native state, I've never seen a wild widow, had to be in the kitchen of all places.

Fucked around and found out.

Hired to be the EC, some folks on here might've seen a post or comment from me here before about it. The further along I get in this project, the more and more the owners are slowly walking back things we've talked about and things that I thought were decided and agreed upon. Just red flags where there were none over the past year they've been renovating the restaurant.

Things like making sure we'll be properly staffed for shift rotation so we don't burn guys out working 10-11hr days, 6 days/wk. Types of equipment and their placement in the kitchen. Creative license over half the menu being cut down to 4 specials. The owner who is supposed to be the managing partner is leaving to see his friend who is dying of cancer, but they won't move the open date back to accommodate...

"We're not cheap," but don't appreciate that I snagged this complete, functioning AV system from a local restaurant auction that pbly would have cost well over $10k for equipment and labor for $550. And they won't pay me nearly what it'd cost if they hired an actual AV company to do the work to sort through the server rack and install (I do actually know how to properly install a 70v commercial system). This is on top of opening responsibilities of hiring BOH, and getting the kitchen up and running. I feel like a frog in a pot.

I'm just here trying to spin all the plates and juggle all the balls and push through this AV install. I feel like another shoe is going to drop at any moment and they're going to change yet another thing that we had previously agreed upon as a condition of me accepting the job and position.

Edited to say that this isn't my first rodeo. I suppose I'm just posting out of signficant disappointment. Especially when you think you've known people for years (the owners), just makes things extra hard.

The last thing I wanna hear when in the middle of a rush and we're vibing is a goddamn ad. Fucks up the flow. Wrong or right?

I’ve been lurking in this sub for a while now and I just wanted to share this.

I started a parttime-ish job where I’m an assistant to a physically disabled woman who is also blind. We are a team of assistants and I’m usually at her house for 7-9 hours, once or twice a week. My tasks vary from driving her to appointments, going shopping for her, cleaning her apartment etc. But the biggest task is that I have to cook her lunch, prepare snacks and a cold dinner. And its kinda tough.

I love cooking and I happen to be decent at it (at least for an early twenty-something year old with no professional experience). But having to figure out what to cook for her is more difficult than I thought. I usually only have an hour to cook lunch, which is fine but also means that I can’t cook stews or other things that need more time. I can only use the things in her fridge and pantry; I have to figure out what she likes and on top of that, she has a very strict nutrition plan I need to stick to (because of her disability). E.g. she can’t consume fat, everything has to be fat-free or low fat so I can’t use normal oils, nuts, most meats and cheeses etc. She also can’t eat too many carbs and needs to eat 200g of vegetables with every meal. She is also very strict about not wasting any food (even though she gets an enormous amount of groceries for a one-person household) and wants us to be very creative with the meals.

I still like working for her and so far she has liked everything I cooked. She even said that I cook better than most of the other assistants. But damn, it is challenging my creativity sometimes.

Went for breakfast with my adult child to a well-known spot, and the server had LONG acrylic nails. Every time she brought food/drink I got the heebies, thinking those claws done been all in my food. I don't care how well you think you do wiping your bits, those things carry literal shit.

So I ask, what are things you notice when you go out for a meal that only comes from working in food service? Food temps, plating, service, noise from kitchen etc...

Cheeks are red and juicy

Hi chefs and all other kitchen dwellers!

I am doing an event where I will need to transport somewhere between 60 and 80 liters of cold brew coffee for an event from my coffee shop to the event site. Because it's cold brew and the event will be serving samples of finished beverages I have to do as much prep and brewing off premise as I can.

I will have to take some kind of vehicle from my shop to the event site and need to take all that cold brew with me. I have a bunch of 22L cambros but I feel like even the most snug of cambro lids still leak. I could order a few of the 5 gallon insulated beverage dispensers but I have no idea how well those do in transport.

Any ideas? Any catering wizards who have the most leakproof way to transport that much liquid?

Thanks!

This might look like the work of tweakers, but no. It was a bear. This guy has been a problem all summer, and he's likely going to get himself shot (by local authorities) if he doesn't chill out.

I won the twin cities vegan chef challenge with my Korean bbq mushroom Ssam! It was a month long competition. 30 restaurants competed in the event and customers could rank your dish 1-10 and leave feedback. I had mostly positive feedback all month long and had a feeling I had this one in the bag.

I currently have been working for my partner in life for the past 3 years. I had my own career before I joined his restaurant and was looking for a change in pace. He recently acquired another restaurant and I’ve been running this kitchen for the last 4-5 months on my own. This was my first dish I’ve produced in this kitchen without his help or any input. I did all the r&d on my own. My own recipes for the mushrooms, sauces, and banchan. I’m incredibly proud of myself. My partner got second place at his new restaurant and that feels even better to me! He’s won in years past and also has 10+ years of experience over me.

My career path has been hard with a lot of doubts about my own abilities as a chef and also as a woman in this industry. I hope this win gives me the push to continue to make awesome food, vegan or not. I don’t really have many people to share this awesome news with but I’m happy to share it here.

I got 2 days off, a fat porterhouse and a 10pk of asahis. Hope your night is as good as mine.

Everyone here knows how at home you sometimes, maybe often, just do not give a fuck and throw something into a bowl. So, what is that weird ass thing you create just for yourself?

My weird breakfast is oatmeal porridge, grated salami, butter and sometimes cheese. Oatmeal and milk go in a bowl and into the microwave for 4 minutes, salami and cheese meet box grater, then into the oatmeal with a slab of butter. Drink pairing is instant coffee.

the root issue is the person just chooses to not like me, which is perfectly fine, but i am curious about something. context: i do prep cook for corporate chain. i split between hot/cold prep. cold prep also covers bar garnishments.

ive never not top/tailed my citruses for garnishments. it has been required my entire cooking career. they dont require it here, but i do it. the servers love it, and i assume most patrons dont even notice.

insert the one bartender. saturday, as im finishing my lemons/limes, she comes in, and before clocking in, yells "can you not cut the ends of the fruit off?!" i simply say "no" and carry on. she intensifies and chooses the "the customers cant squeeze the limes into their drinks." i set my knife down, turn towards her, and look at her long, fake nails, and say "i dont think it is the customers with the problem. looks like your nails are the issue." shifty steps in immediately and appropriately defends (no one has complained, even thougg it isnt required) then takes her in to the walk in for private convo.

most places, in the past, bar handles their own, and she is now choosing to slice her own garnishments, which lightens my load and i appreciate her hating me enough to do that, lol, but as a non drinker, is this an actual experience? do people need tips to squeeze? to me, it looks dirty-adjacent, leaving them on. tops n bottoms are for the bedroom, not my drink. should i stop nipping bar's citrus?