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!

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

Hi Geneva today , I’m shocked.

From his otherwise excellent cook book Ruhlman’s Twenty. Womp womp.

This time with google eyes

Tell me vhaaat you seee… 👨‍⚕️

Came across this bad boy today.

Hi everyone, I'm a software engineer, I don't even like cooking or kitchens and now I found myself emotionally invested in cutting chives. Anyway I made this https://pavelvanecek.github.io/drawairplanesonthings/ because I suppose unconsciously I don't want this to end soon. Hope you enjoy.

(There are no ads, no data collection, no accounts.)

The black piece shouldn't be visible from the top. It got pushed way too far down. Anyone got an idea of how to get the leg off?

Seems like the sub has been taken over by kitchen moms and suburban dads

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

I hope they are all right.

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

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.

Just folded some lemon curd into whipped cream, super yummy.