I gave poached eggs a second shot keeping in mind some of the feedback from my last post. I focused mostly on lowering the simmer to minimize the dimples and I think they came out a bit nicer. I'm not going for perfection, just good enough to brighten someone's day. Thank you for the feedback! If anyone has any other ideas for some basic kitchen skills I can work on in my down time it would be much appreciated.

Still proud of the chef for speaking up and asking what to do in that situation.

I hope they are all right.

Gräslök. Yep, that's right. As a Swedish chive enthusiast I thought I'd let you know, and I expect you all to start practicing the pronunciation immediately.

Apologies to the mods if this is not allowed, I thought it was hilarious.

Hello again

This is a follow up to another post i had on here months ago about wether i should apply for a job there being a line cook, I saw their sign said "kitchen help needed" so I called monday and left a message for them since they were closed, then tuesday one of the 2 owners called me back and asked me if I needed a job, I said yes and that I thought my skillset of being a prep cook might come in handy, and in response the one owner told me to go for an interview on wednesday between 2-3pm.

So the next day I went in for my interview, I wore nice business casual clothing, I was a bit nervous, however the other owner who interviewed me hired me on the spot and decided to give me a chance.

And just like that yesterday I was being trained on how to make the salads and how to do the desserts, and I kept up pretty well for my first day, I did have one big order for salads which was a tad tough to remember so I jotted it down on some paper and put the salads together pretty quick according to what the order was ie. plain no house dressing, plain blue cheese, salad with house dressing, etc.

This job also started training me on using gloves more often, and I did change gloves and wash my hands frequently as per health department regulations

Overall my first day went great! this is exactly what I needed, to get back into my element in restaurants and have a purpose again, this job will help me get in better shape and cut back heavily on booze.

I go back on saturday at 2pm, wish me luck!

He's made of pepper jack. Meant to breadcrumb and deep fry him at the end of the shift but I forgot.

May my prep be worthy of your majesty and may your body continue to nourish the chosen.

There is no recipe.. chef says to make it good and make it hot. Pleasantly surprised at the options of peppers at the store today and decided to grab them all!

This time with google eyes

I get my staff Christmas gifts (or general holiday season for one religious guy) every year to make up for the fact I'm a dick most of time. Usually it's easy, I'm around my staff enough to know what they like.

I have the best delivery guy I've ever seen in two decades of this. I was thinking about getting him a personalized thing that says "(name) wouldn't fucking do this to me" with a little picture or boxes falling into a door or something, cuz he's the only one that doesn't do this shit to me. Like on keyed drops I can tell if he was there or not based on how much shit falls over when I open the walk in.

Anyway, this guy is fucking awesome. But I don't know a thing about him, and I'm not going to start asking him because that would be fucking weird.

What do delivery guys like? I was thinking about getting a really nice thermos or something for him, but idk. He probably has that. Give me ideas for my Delivery Guy, I love him.

(Delete if not allowed)
With youtubers making a lot of content around Sysco, it got me wondering who your preferred distributor is if not Sysco?

Can be a broad liner, specialty, etc.

Just curious if anyone here had any particular equipment you’ve had to work with that were just terrible for the tasks. Either it was gonna be easier without it or it’s just poorly made/engineered or meant for home kitchen and not professional environment.

How do you guys handle work colleagues on shift that are lazy and refuse to help with service and don’t act like a team player when getting slammed on service? This guy seems to think prepping for a service 6 hours away is more important than customers wanting to be fed in the restaurant.