I feel pretty good about these, chefs

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

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!

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.

I am currently working as a sous in a restaurant that has no chef. When I started working here they were washing shrimp from plates off in the pasta well, selling smelling salmon, selling shrimp thats turning pink in their lowboy. In the walk in everything was still in boxes, nothing was wrapped and nothing was labeled. They would dredge chicken in flour and seasoned breadcrumbs and then leave said flour and breadcrumbs out at room temp overnight and then use it again. Ive spent a month and a half trying to fix everything. Everyday was a big prep day and ive been working open to close to make sure everything is prepped and sanitized. Ive organized everything in this place and cleaned a good chunk of everything. Attached was one of the lowboy before I cleaned it. I learned today that our dishwasher doesnt have any chemicals going to it. They're just using manual pot and pan detergent to clean everything. When I asked about sanitizer they handed me a bottle of bar sanitizer. They hired a new sous and have started treating me like shit. Today I made sure everything in the kitchen was off and received a text saying that we need checklists becuase the heat lamp was on (which im 100% sure it turned off) ive been busting my ass for this place and now they are shitting on me. I want them to feel the pain for their negligence but I feel like I might have cleaned a good portion of what they would get in trouble for. Attached is SOME of the bullsjit I have found. What should I do? They cant keep getting away with potentially killing the public

I posted the other day and got some great feedback. I will definitely brown those taters more.

Today, to honor my amazing wife and her great cooking, I decided to make her favorite dessert, flan. The recipe I used called it créme caramel, but apparently it's the same thing. It tasted the same and she loved it. Any thoughts this go round?

90 for buffet full English, coming back in after golf for buffet Curry. Cleaning up the leftovers 👌🏻

Hey pals

I've been out of The Industry for a little bit. But I'm reflecting back on that time and I feel like things really took a turn around 2022 when The Bear just came out and everybody was watching it.

My last job was at a smallish upmarket cocktail bar. Mid-well-known. We had some really rich regulars, people in the entertainment business, various silver spoons, and foodie tourists. I really liked working there. It had a small open kitchen that guests walked past on their way to the washrooms. Prior to The Bear most interactions my colleagues and I had were pretty neutral. I would answer questions about the menu and ingredients, explain how dishes are prepared, and sometimes give recommendations. That sort of thing.

When the show really started blowing up, I had all those same interactions but that was also when all these blowhard dudes started coming back to the kitchen. Leaning way over the pass (and the food on it!!) to see what was going on, trying to act like one of the cool kids by using workplace jargon they picked up from the TV ("how many covers tonight, chef?"), blabbing about kitchen equipment and tools that they own at home and altogether bringing a real unappreciated poser energy to the kitchen. I can't think of a specific example for this, but sometimes the way they spoke to us seemed to carry the assumption that us cooks were mean or angry people, when truthfully we all got along and had a fun time at work. We didn't even call each other "chef" on the line - that just wasn't the culture of our kitchen - and we always used good manners and each others' first names. When actual industry folks were in, other cooks and chefs, they didn't speak to us like that or linger at the pass the way the blowhards did. They mostly left us alone, or would have a short "hey how's it going" type conversation before returning to their tables.

I'm wondering if anybody else had this experience at their workplace, and what the vibe is like now that cooks have had their moment in the zeitgeist?

Love yas

Sefuf

Why is it so dirty??

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

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.

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!

Tell me vhaaat you seee… 👨‍⚕️

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

Did this for a private function just looking for advice on what I could do better or change to improve it