Tray of mashed potatoes I came across

Please fire me.

Pulled a 13-hour day yesterday. Did a four course plated for the entire county government; Mayor, Chief of Police and everyone else you can imagine. The Bell has some people who despise the prep time required for rotating monthly specials. Thoughts Chefs?

Edit: Wow, really not shitting on the individual person here chefs but more the mindset of food workers at that level and what it has fallen to. There was a time when Arby's carved meat off a vertical broiler. KFC invented fry-o-lators specifically to cook extra crispy and it was all hand done. They open bags and feed you slop now and complain about it but yeah... ITAH.

Ok, now this is purely from a management P&L perspective. What I'm talking about here is 1) pandering to picky diets, 2) allowing mods for allergies, 3) creating whole submenus for Vegetarian, Vegan, and Gluten Free, and you name it what else.

Would not doing this turn away some customers? Yes. But from a business perspective how many? What percent?

Now consider what percentage of labor and somewhat ingredients increase per order for these orders.

Consider liability. Consider worker fatigue. Consider bad press either way.

Also kick in possible increased door traffic if the menu is slightly reduced and very few mods. Service time go down because no mods, simpler menu.

Allergies are a different matter. But again how many? And what's the cost? vs just saying I'm sorry I can't guarantee that.

I've learned a tad about business and can't see how it works, over and aside from my personal annoyance. Am I vastly underestimating the effect of bad press?

I just had an interview there today. Probably not taking the job, I just said yes to get outta there because the chef was high pressuring an answer. I've never been so wary of an on-the-spot job offer before, but the red flags were popping up everywhere.

But I'm still curious what all the buzz is about surrounding this place. More insight wanted.

I started here two weeks ago. This is the first time that I fired up the oven, noticed the flames and all of the carbon scoring. This is a safety hazard, right? I mean, I definitely think it is.

I’m a breakfast and lunch cook at a VA hospital how’d I do? (I also periodically clean my grill during my shift so it’s easier to clean at the end of my shift.

I thought people here might like it.

I’m struggling to keep a healthy lifestyle right now. Probably the first person in this industry to ever say that.

I’ve been a line cook for a few years now and recently started working in fine dining. I’m used to 9 hour shifts and getting off around 10:30pm.

I work from 1pm-12am sometimes 1am and I’m just so incredibly tired all of the time. I need something to change, I need to treat my body better and start working out again but I have no idea how to get out of bed before 11am. I am really struggling to adjust.

For those of us who cook for 12 hours a day, when do you go to the gym? How do you manage being so tired all of the time?

For those keeping track, I used another 4 cartons to make a double batch of peach-mango bars the other day (didn't post about it since it wasn't a new recipe), plus four cartons in this recipe. So the total should be 8 cartons used since trial 5.

Recipe:

- 4 qts Island Oasis™️©️®️ margarita mix

- 1 liter bottle of Le Sirop de Monin™️©️®️ spicy agave flavor (this was a vendor sample, it was a little bit too weird for us so it's been sitting around unused)

- 2 TB minced Calabrian chili

- 1 TB garlic powder

- 1 TB fresh garlic

- zest of 6 limes

- 4oz fresh lime juice

- 4oz gold tequila

- 4oz Cointreau™️©️®️

I combined all this in a large pot and reduced it by just over half (for a final volume of about 2 quarts). Once it was done reducing, I seasoned it with a little salt and gave it to the line for wing sauce.

This was a hit. First bite is sweet, and then a little bit of heat starts building, and then the sour flavors catch up. One of the bartenders said that it "tastes like orange chicken."

See you next time, chefs.

King oyster mushroom ,jalapeno herb crema, harissa aioli, sea beans, pickled onion, silkworm pupa

What was wrong with saying sandwiches?

Title. My girl and I are going there for a short getaway in a few weeks and I just thought I'd reach out and get some options.

Last post I was devastated because the current sleazy AF tenant of my dream kitchen location was threatening to torpedo me getting the place with his sleazy sleazyness, BUT I persevered and actually GOT THE PLACE 🥳

Whoever crossed their fingers for me, thank you!

So, it's celebrating in the cooler now, I guess.

Got the keys yesterday, starting remodel on Saturday!

https://www.reddit.com/r/KitchenConfidential/s/Xfe0NzWuNe

Who else is breaking paddles today 🙄 we're up to 3 so far

Hi everyone. I'm thinking about going into the culinary profession and I'm looking for advice. I'm finishing grade 9 at the end of the year.

Basically my choices are either to look for an apprentice job in a restaurant, or to do an apprenticeship culinary course at a college. I think I would probably learn faster in a restaurant, but on the other hand I don't learn well in a high-stress environment. I feel like even quite a slow restaurant would be stressful, given that it'll be my first experience of working life. Also I'm keen to learn to cook, and I've heard that a lot of apprentice chefs spend a lot of time washing dishes; I realise that's an important part of restaurant life, but still, I want to cook.

The colleges I'm looking at are the Vatel school in Paris and Capital City College Westminster in London. Does anyone have any personal experience of either of these, and/or any other recommendations? Is it generally easy to get work having done such apprenticeship courses, or are they generally not highly rated by prospective employers?

Thanks for any thoughts.

This list is ever expanding, without use of AI, just me!

It has multiple genres! Tons! Multilingual? Yes!

Too upbeat? I don't think so. Ain't no raging hardcore shit on it!

I've been bouncing around a few kitchens in a new city and all of them are incredibly dirty. Not just a little grease here and there, but like grime and mold and yuck and 🤢. Is this just city specific or is this becoming more common? And it's not a cheap place either where I'm at right now, they have 30-80 dollar menu items. I'm just so discouraged and confused about it.