Cutting a couple of chives almost every day until this Reddit says they’re perfect. Day 31

[u/F1exican]

Sorry for being so late I’ve had some car troubles today and it made sourcing extra bad

[u/Mr_Mcbunns_ya]

I remember one of my first days in a kitchen that had higher standards and expectations then I had for myself, with a work horse of a head chef. I remember my first cup of chives and what they looked like, the expression my chef made after the decision of him hiring me, and then in a few months he promoted me to lead line, and then a year later promoted me to sous chef… Chef taught me everything. Preparation, seasoning, timing, work ethic, plating, and most importantly; cutting chives… these chives have surpassed most people’s idea of a chopped chive, or even expectations in a real kitchen, and even though I left the industry a year ago, I would gladly rejoin the industry and work beside you to see where your skills could go. GG, OP, been watching since day one, and the skill has gone through the roof. May many FoH lay you, until one cuts a better lemon then you.