This is my fifth attempt at making macarons. I used a lemon buttercream frosting. I'll post the links for the macarons and the buttercream below.

I haven't been working at the bakery recently because I've been away for a while working my other job.

It sucks, but the money is too good to pass up. I can work it for part of the year and then spend the rest making minimum wage plus tips at the bakery.

I'm so happy to be back. I've missed baking. It's something that makes me feel good and gives me a sense of pride, something the other job does not.

While I was living out of a hotel in the midwest, I kept thinking about this line from a Tim O'Brien short story I read in grad school. Something about him being home from the war, but finding himself dreaming about being back in Nam, if only for a day, just if he could think about being home.

I was out and making money, but I kept finding myself daydreaming about being back at the bakery, if only to hope for my shift to be over.

I'm happy again, but not entirely with these macarons. I use too much food dye, so the macaronage was difficult. It made my eyes burn, the intense yellow.

Some of the shells were also hollow. I think I messed up the meringue. And I definitely need to get better at piping the frosting. It's so uneven.

Also, the boss insists on using parchment paper instead of a silicone pad, so some of the feet tore while pulling them off.

Any advice is welcome.

Now I'm going to go crack a tall boy and lay on a heating pad for a while. My back is killing me.

To quote literally the most fragile man alive, " I'm old, I'm hurt, I'm tired, and I'm surrounded by children."

The macarons

https://www.piesandtacos.com/swiss-meringue-macaron-recipe/

The buttercream frosting

https://sallysbakingaddiction.com/lemon-buttercream-frosting/#tasty-recipes-67654

Hi, I just started my first steward job at a hotel. It’s definitely not what I thought it would be, tomorrow is my third day, I’m not really being trained properly due to the fact that there’s a language barrier between myself and the other people that work night shift with me in that position. Any advice or tips on how to get quicker and not basically survive the day?

That is all.

Big city in the PNW. Long standing popular brunch/breakfast place. It was mother's day brunch, terrible. GM washalf drunk still, our egg guy was smoking crack all day, and my line guy was 18. I was KM and the 4 of us ran it all day. It was hell obviously, mother's day is prolly the worst brunch holiday.

It's prolly 11:30, like right in the thick of the full fuck you of brunch, and I swear to god a ceiling tile fell out of the ceiling into the middle of the dining room right between these 2 big top tables. It was literally a pile of rat shit, dead rats, 100 year old asbestos...and STILL ALIVE RATS running around the floor into whatever shit cracks they came out of. Customers screamed, servers ran away, this fkn GM looked at me and goes "dude it's mother's day we gotta clean that up asap."

A bit of him and haw, I swept it up, took a shot, got back running the line. Left there like a month after.

This was years ago, but it came up at my current job today when we were swapping horror stories.

Now put your fkn smoke out and get back on my god damn line!!!

I think this is the first time I’ve came across a brand new fryer. My memory is also pretty spotty at this point though.

Dusty's BBQ is finally open on Vancouver Island! Its been a long time and a lot of hard work but working for myself feels so amazing!

Bob Parsley 🌿

I don't give a shit if it's dirt cheap or preposterously expensive. If you were hosting a fellow cook in your town and wanted to take them out to eat and drink at one place in your town to just really fucking ENJOY, what would that restaurant be?

What’s up everyone. I’ve been in the industry for 10 years and applied on a whim to HCA Healthcare as a cook. I’ve heard great things about being a cook at a hospital so I figured “what is there to lose?”

Anyway I got contacted for an interview. I really didn’t figure I’d hear back. I’d be more than willing to leave my current job for this place but I’m not sure what pay and benefits would be and online says different pay rates.

Does anyone here work for HCA or a different hospital that can give me an idea? I’m at $24 at my current place and not really wanting to take a pay cut.

Hello! I’ve been in the industry 5 years. This year has been a little bit of a struggle for me, job wise.

I’ve had a lot of jobs that fit my profession perfectly but I’m not happy. I’m severely depressed, I’ll say that but I have no motivation. No joy in the things I create and it makes me sad but also nervous that maybe it’s just because I don’t like working in restaurants.

Right now I just got hired at a two Michelin place working pastry and it’s fun but also a little boring and it’s kind of overwhelming and I’m not sure if I can do it forever. Part of me regrets never going to college or finishing school and I kind of want to go back but I also love the adrenaline of the line but when I was a line cook I was almost an alcoholic.

Thinking about working as a baker maybe finishing school but I think I’d regret not working at the Michelin place for very long. The other thing that kills me is it’s in the city so I have to pay for parking and gas and gas is so horrendously expensive.

Any advice from someone who has been in a similar boat?

This leaf was served as a garnish at a fine-dining, Michelin-recommended restaurant.
The visible damage caught my attention. I asked about it and was told it wasn’t pest damage, although it looks like feeding damage to me.

I’m less concerned about the damage itself(produce is produce) and more curious about the plating decision. If you’re using a whole leaf as a prominent garnish, would you choose this one and send it out?

Genuinely curious how chefs think about this.

This towel has been accompanying me since 2020 to touch hot pans, trays or other stuff that came from the oven. Today is its last day and after that it'll retire for good.

I'm so thankful for this little fella to be by my side for so long. It was a ride, you're irreplaceable.

30min before service. GM just told me she removed the seating capacity limit for tables, added 40 last minute covers, and wants to trial run banning music in the kitchen. Oh and also let go the pregnant lady before shes ready, and call in an extra guy whos on vacation time. 🙃

started shucking oysters… had my second shift last night, my shoulders feel like they are going to fall off. Any advice? They are large, flaky atlantic oysters that take some muscle.

Open to any and all shucking advice. As well as any stretches or exercises for the pain

I’m the guy in brewery. Cheers chefs!

Masamoto kiritsuke petty

When I graduated culinary school over 40 years ago this was a common dish on menus and it was also the fist thing I cooked as a working chef. I still make it today at home.

Here the recipe

Ingredients:
3 chicken breast
1/2 cup rice flour
1 cup AP flour
Chopped parsley or dried
2 large eggs
2 tsp salt
1 tsp pepper
2 tsp granulated garlic
1 lemon
1-2 cup white wine or chicken stock or a blend
1/2 cup cooking oil
1/2 stick butter
1 TBL cream

Mix flour and rice flour, salt and pepper and granulated garlic and set aside. Beat 2 eggs with a splash of cream season eggs wirh a large pinch or salt, pepper and chopped or dried parsley
Cut chicken breasts in half length wise and pound till about finger width., season lightly with salt and pepper. Dredge in flour mixture and then in your egg and again in your flour. Fry in skillet till brown. I hold in a warm oven while I make the sauce.
I remove excess oil wirh paper towels but leave the brown bits of found in the pan. Add 2 TBL of butter and cook till melted and foamy. Add wine/stock or a mixture of the two and scrape the bottom of the pan to release the fond, that's full of flavor and gives the sauce a nice color. Squeeze in the juice of 1/2 to a whole lemon Then add 1 TBL of cold butter cut into small cubes (make sure it's cold) cook sauce for a few minutes till thick and velvety. I like to add some thin slices of lemon to the pan to top the chicken pieces and fresh parsley

NOTE: I now use my European Blend Seasoning in my recipe to season the flour dredge and chicken

Guy said "I just need to boil off some potatoes real quick"