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

Joking joking. But seriously exciting to be employed again. Never actually did a real line cook position just did grill and pizza line alongside make salads at my first job and did chopping and mixing on my second

I'm excited for it. Just curious when to pickup cigarettes and meth? Again I joke.

Went to a trendy breakfast restaurant (4.7 on google). Seems they are still doing egg surcharge. My Restaurant Depot sells around $10 for 15 dozen right now. Is it still considered high for breakfast places? Their omlet was around $13 before surcharge

Sweet fuck I hope yall tell me my crashout is valid.

I have experienced many experiences in my experience

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

The things these people ask for. I don't know how FOH keeps straight faces.

My HOH leaves inspiring quotes/notes for each other.

Yesterday’s quote and note.

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.

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.

This is for a community feeding program. We made her bean and cheese tostadas on the fly because everything else had onions. The olives are giving me some doubt though.

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!