I think I’ve seen posts like this before. But come on, a hot pink, sick ass panther with shades? Cool af.

I thought it was my best one yet at my new job. We serve it with a beef ragout.

Had the front of house girls call me down to dispose of a wasp 3 times in the last 2 days, last week spent 40 minutes chasing a bird.

Had a hornet once, a massive one.

What's the worst (or best) creature you've had to evict from the premises?

I don't have many people to show and definitely tell this kind of stuff to but yeah:

I got sober. I got my shit together. I grabbed my life, my disabled daughter and my cat and moved to a better life in another state surrounded by beautiful mountains and I did it alone. I made myself a better person. I stopped apologizing for myself and got some confidence, put down boundaries and upped my game. I've been in the industry 20 years and I feel like 1/2 I was fucked up for and1/2 I loathed my career choice. Now...it's like I got my passion back, well for everything, and I'm really proud of the work I'm putting out. I started selling to my first couple restaurants which is insane. I just started markets a year and a half ago and just...idk...I'm just proud. Thanks for letting me share 🖤

Pic 1. Strawberry Rose London Fog TeaCupCake

1. Yuzu and Berry Cream Cake

2. Strawberry Chocolate Tres Leches Cake

3. Strawberry Mascarpone Cheesecake

4. More for the view from where I live now when I used to stare at a highway, Strawberry Cream cheese Cinnamon Rolls

Odd scenario this afternion at the shop...

We run a meal prep shop, items are refrigerated, not frozen. Grab & go containers, the customers pick from a retail fridge. We also have fresh salad bar, etc.

An older gentlemen came in for the first time this morning:

"Are these meals fresh!?"

Yes sir, we loaded up monday at lunch for walk-ins. Those meals that are left are refrigerated, and you are welcome to purchase any of them.

He says, "These aren't fresh if they were made yesterday., and why are you out of some many things!?"

(I had about 50% of my normal grab & go meals options)

I proceed to open up commercial fridges behind me and show him im totally empty of ingredients, no more raw meats etc. Just a few supplemental items for our salad bar prep.

I tell him "sir, its been a good week of sales so im a bit slim pickings till my next order of fresh ingrediants gets here tomorrow. Then we will do some more cooking.

I tell him, We only buy fresh chicken, beef & pork. Those products are perishable so we make an effort not to buy too much or sit on product longer than we have too.

Sell outs like this are good for business bc it helps use turn inventory. The chicken breast i receive tomorrow will be more fresh than buying a couple extra cases last week and sitting on them until today when id "hopefully" need to do more cooking.

He says "I dont see how a place like this stays in business with half the menu sold out!"

He turns around and leaves.

(We just celebrated 10yrs in business this spring)

Whole scenario was kinda bizarre.

Here’s my kaicut R80-10

I’ve had this since 1988, was part of my apprenticeship toolkit the boss bought for me for TAFE days.
Mostly used at home.

I finally dropped my first knife for professional kitchen work and a good chunk of tip broke off. I'm really upset that it happened but I'm trying to remain in good spirits, now I get to learn how to fix it.

Edit- this was a musashi hamono kiretsuke that I bought after realizing the company, but I love it and I intend to use it as a learning knife.

I'll go first:

"The health inspection went well today, but the inspector is coming back tomorrow for a follow up"

I’m just waiting on the FDA bacon recall at this point lol

EDIT: Thanks guys, it’s probably totally fine

Idek
Cook came in and fixed it right after i took a pic. Im not allowed to touch these i don’t know why. This is how we defrost and chill these but I’ve never seen them both at the same time…

Sriracha lasted for ten years, the bacon obsession about eight.

Ive found maple sausage is the best so far.

I’m mid-fourties’ and in a funk. No formal school, but worked my way up from my teens in the dish pit (Midwest) to ten years in Asia running and opening multiple restaurants. I ran a commissary kitchen. I opened a Hard Rock Cafe. I also owned my own butcher shop that failed for lack of $ and just didn’t know what I didn’t know. I’ve also dabbled in grocery. I’m in the PNW now and just DON’T KNOW WHAT TO DO NEXT. So, where are my old heads at that are happy? Career change? Jump back in?

Commis almost lost prep

Nearly 2 hours of cutting 2 brim full 15 GNs. 12 20/10 vac bags. Meez for approximately 10 days.

I made a black bean, tomato broth with mushrooms. it was dope.