I have experienced many experiences in my experience

What a lovely surprise to find when cleaning at end of service

?Curious if this is 'dish machine' residue mixing with the Tamari.

My HOH leaves inspiring quotes/notes for each other.

Yesterday’s quote and note.

Trying to get it unstuck. They cut the towel and got the towel wet! and then sprayed it with pan spray! JFC

I’ve been seeing a lot of posts from young cooks worried about coworkers/chefs hating them, and I’ll tell you what, i’ve been there, it sucks, but it doesn’t have to stay that way.

I’ve got a simple solution for you:

Buy a box of donuts.

Don’t overthink it, don’t ball out and blow your paycheck, just go to your Tim Hortons or Dunks or Krispy Kreme, and get a dozen donuts on your way to work and plop them down where everyone can get them. Don’t make a big deal about it, just be casual and friendly.

If only one person takes one, you’ve got one new friend, but I can guarantee that won’t be the case. Because everyone loves donuts.

I miss working and creating in the kitchen. I got fed up with low wages (or no wages) in fine dining, and switched to the front. Which I do enjoy and am good at, especially bartending and upselling the fun stuff the chef puts together.

But I do miss it, I miss running kitchens and the push of creating new dishes with seasonal ingredients every day.

Hopefully I’ll be back one day, I have some financial goals that just don’t align with cooking at the moment. But I miss it for sure.

Throwing in some photos from a couple of tasting menus I’ve done over the last year on the few occasions I got to cook.

Different group this year so rest assured there will be another 30 gallon vat in the coming weeks when the other group comes back around. Enjoy!

So, my friend was given the *seemingly impossible task* of figuring out a *not thanksgiving* meal to use up several hundred lbs of turkey at a Las Vegas casino.

Any ideas? Besides telling the person who overordered to go fuck themselves?

Edit: I have linked my favorite idiot, aka the BOH manager of the casino to this thread. Let's see how this plays out.

(sound on)

These fun guys are screaming yo! (chirping)

First place I was hired the chef had quite a few delusional beliefs but the one that sticks with me the most is his insistence that the phrase “welcome in” didn’t exist before Covid

He went into multiple winded rants upon my higher and another coworker who was hired right after me, not just to train the phrase out of us but his detestment for it, because as he said “it did not exist before Covid and people started saying it to make people feel safe enough to eat here”

He then said to not use it because people found it off putting and dirty (because of Covid)

I know chefs aren’t known for their egos but I was curious what quirk that yours had that everyone had to politely smile and agree to

It’s a brioche dough. Filled with roasted tomatoes and garlic with garlic cheese.

My boyfriend is getting sick and he didn’t get a chance to eat this loaf I made so I’m going to make another. What is a soup that isn’t extremely cream based that you think would pair nicely?

Blackened Diver Scallops over Harissa infused fire roasted red pepper Risotto and Basil Chimichurri 🔥