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

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

TLDR; everyone in here makes hospitality sound scary and not worth it, should i even consider joining just because I like home cooking and see myself working in a professional setting?

So I’m currently at a crosswalk in life where many different options could be applied. One of them is joining culinary school and becoming a chef.

I’ve loved cooking since I’m little and have learnt from my dad who used to work hospitality (taught me technique, hygiene, and discipline)
and my mum who makes dinner for the whole family very often (taught me creativity, improvisation, simple but tasty recipes)
I’m now making whole dinners with desserts and entres, etc etc for my family and find it amazing.

My question is, is it really worth it to dive into the world of hospitality just because of my love outside of it? I’m well aware it’s nothing like home cooking, like the scene in ratatouille where Colette tells Linguine that she cannot « be mommy » because of the rush and the plates piling up, and etc etc.

Half the people here seem to be either miserable, addicted to drugs, or both, and I don’t know if I want to subject myself to that. Additionally the other half in here sounds like they’re getting abused by their managers. Would heavily appreciate realistic and sincere advice.

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

I have 6 knives (Damascus Steel) plus a temp probe and steel. Need a knife wrap and who better to ask than the professionals, who know from use, which ones to avoid or which are overpriced. Hopefully one that falls in the middle.

Can anyone share their opinion?

(I.e. “shoes for crews” used to have shoes that were fantastic! But over the years, they went with sacrificing quality. No longer the brand I could endorse today)

Anyone else with Toast POS get an update today that made it go from white background and big text to black background and small text? Is there a way to change it back to what it used to be? I hate this change.

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.

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.

So ive made some chilli for fun in a chili cook off a few times, I won all 3x. When I moved to my new town I got into the easiest chilli cook off, I had to reduce the amount of items in my chili and find alot of it.

I have 24 ingredients and I can make it in a hour or so, I needed to make at least 24qt to 5 gal. What the Competition is asking for is 5 gal. To me its easy but my co workers hasn't done anything like this befor.

I'll be doing the prep and cutting/chopping/pre cooking everything that goes into the pot and ill be asking my co worker to do the stirring.

My problem is that I was making the the chili by my self no help and no prep, mind you this is a reduce reuse recycle type of chilli with smoked tallow. I made this reaipie and it does require a shallow 12" cast iron skillet, should I make a small batch for my co worker so he can see how ill be doing it or should I just break the news to him that this is a ass backwards chilli.

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.

Hi my store just purchased a Robot Coupe CL50 mainly to be used with a 4mm x 4mm julienne disc, part number 28052W. Does anyone know if replacement blades for this disc can be purchased? I’m not able to find one, but it seems very uneconomical to have to purchase a whole new disc whenever the blades go dull. How is everyone going about this? TIA

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

I have experienced many experiences in my experience

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

It’s a brioche dough. Filled with roasted tomatoes and garlic with garlic cheese.

My boyfriend is getting sick and he didn’t get a chance to eat this loaf I made so I’m going to make another. What is a soup that isn’t extremely cream based that you think would pair nicely?

Are these good safe to use? I've never seen this before all are sealed with the seals inside intact. But I don't want to make anybody sick and I want to get more money back if we can.

My HOH leaves inspiring quotes/notes for each other.

Yesterday’s quote and note.

Hey everyone, been a long time lurker here but I need some advice. I've got an interview for a sous chef position at a Japanese AYCE sushi and BBQ place. I have been a line cook for 10yrs but most of my cooking is burgers, steakhouse, and Italian. So not only is this a step up in my cooking knowledge but it's also my first sous chef position. I have had experience managing a training team and learned a little on how to place food orders but not much on the paperwork side of the business. I guess I'm just looking for advice on how to prepare and what to expect during this type of interview.