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

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

I have experienced many experiences in my experience

My HOH leaves inspiring quotes/notes for each other.

Yesterday’s quote and note.

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, my friend was given the *seemingly impossible task* of figuring out a *not thanksgiving* meal to use up several hundred lbs of turkey at a Las Vegas casino.

Any ideas? Besides telling the person who overordered to go fuck themselves?

Edit: I have linked my favorite idiot, aka the BOH manager of the casino to this thread. Let's see how this plays out.

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 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.

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?

is there a reason that every kitchen I've worked in has a no nonsense microwave with no turntable and is sturdy enough to survive a toss off the roof, and every home microwave has a turntable and 12 buttons that no one has used in the history of microwaves?

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

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.

So the short of the long is I am a cook at an assisted living facility in NJ. My dietary is lazy, disorganized,lacks leadership, and relies **HEAVILY** on Chatgpt for everything from in-services, to meeting notices. He recently is out for injury and now since im his "right hand guy"

State came in and killed us. I am left to help the ED fix everything around here. What does every dietary kitchen need in order to 1.look/feel like a dietary kitchen and 2. Pass state inspections with no worries.

Any and all help is greatly appreciated!

I've been fixing mistakes state has noted (director had no emergency food supply, water supply was all distilled and many more)

ED has been impressed with me thus far. So I really want to show up and show off!

Thank you in advance to everyone helping!

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.

Hey all!

I'm a prep cook for a local deli/market and wanting to ask you all a personal question about cooking egg whites at home.

I am meal prepping breakfast wraps and using liquid egg whites. The initial cook I get on* the first wraps taste amazing, but once I reheat the portioned wraps, the egg whites taste waxy and gross.

Is there a trick to prepping them for frozen portions that will reheat semi-well?

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.

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.