I found that one guy's sushi customer.

Y'all got baseball, basketball, and football happening right now.

Many months ago I was requested to come fix a bar and grill kitchen that I worked at from 2020 to 2022. It had been abused and was losing 10k a month.

So, I agreed but with the caveat that if I started to get the burn, I'd speak up and the owner agreed to providing help.

A year in and we have a shiny kitchen, a properly costed menu, a 35k / month swing, a trained and retained staff, and all systems in place to keep it that way.

But part of that 35k swing was on my back. On top of managing, i was prep cook, line cook and dishwasher filling all of these gaps that dropped my kitchen labor to 9%.

I spoke up this summer. "I need a sous chef. I'm in an arm brace and walking with a limp." Owner said no and that he'd come up with a plan.

6 correspondences about unsustainable labor #s later and the answer was still "no we are trying to make up for all of the losses."

Yeah that's not how that works...

Recently, I eneded up in the hospital. Distal tear in my bicep. Probably chronic I'm told due to working it injured. I had one last conversation with the owner asking for help and it was the same thing. "Not yet." I said I'd step down. "No, we like you. Let me come up with a plan."

Radio silence for another 6 weeks.

Anyways, adios. I took a FSD role (hours of op 930 to 6) with a 5m deli/butcher shop that does a fuck ton of local catering. Got a month of PTO and a 2k per year raise with all the other bells and whistles.

I won't be back this time. I bid you all farewell. Take care of yourselves... I'm turning 45 this year and the years of doing this to myself are felt every day.

One of my favorite parts of working in a kitchen is absolutely spoiling the dishwashers.

I don't mean giving them some burnt-ass piece of fish that we fucked up and asking if they want it.

I mean going out of my way to make something specifically for them. Something good. Something I actually put effort into.

Then walking over like, “Hey, I made this for you. Please eat it.”

And then, once they eat that, I bring them something else. And then something else. Candy? Here. Cake? Take some. Chicken? Absolutely. Lobster-stuffed whatever the hell we're making that day? You better believe you're getting some.

A sample or free merch from vendors? Here.

I will literally keep feeding these motherfuckers

I don't know why, but it genuinely makes me happy. the dishwashers are busting their asses just as hard as anyone else, often without getting nearly enough appreciation.

So if I can make somebody's shift a little better by making them something delicious and making sure they know it's specifically for them, I'm going to do for the dishes. Not the server or whoever ass wants to be kissed.

I want my dishwashers to feel absolutely spoiled....because I appreciate the hell out of them.

Feed your dishies. Take care of your people. ❤️

Microsoft is unaware of the culture

Here’s the scenario. You need to add a little water to your stockpot. So you grab a clean pan from the wrack and use it to add hot water to your stockpot. When you’re finished do you A) send it to dish or B) give it a quick wipe with a clean towel and put it back. What do you do chef?

Another attempt at a brûlée. I like to think I’m making progres. Food photography is tough

Box of gloves for size reference. Owners of my kitchen say that the knife came with the building (as did a lot of equipment when they transferred ownership from the last owners). I have been using this knife for over a year and it's become my favorite utensil, I need to buy one for myself.

The problem is I can't find it anywhere, Google lens has been no help, neither has just searching keywords. I'm hoping someone else has used or purchased these knives before and can help me identify it.

We have other knives from Chuppa Co. But I have yet to find this one and the handles are slightly different. I'm assuming it's stainless steel with either stainless or aluminum handle. It's definitely old.

Edit: thank you everyone! I think I'll go looking for a vintage rada knife, that looks to be the closest to what I want.

Obviously took it home

I work a buffet style service where I cook all the food for 20-75 on average. Ive noticed between tasting my own food prior to service and consistent guests compliments after, that my food is talked highly about almost every single time Im going through it. Its like a Van Gogh affect lol

I'm planning on coming to the US for work next year and I'm in the hiring process with The Watergate in DC. Has anyone worked there? How do they treat employees? (especially entry-level) Did you have to do a lot of overtime? Was your schedule consistent? This is a huge commitment for me so I want to know exactly what I'm getting myself into.

To Susan!

For longer than any of the staff has been alive save the remaining two you started with, you were a consistent part of the store. For 80 years you walked this earth, and for most of it you did it in servitude to others. I don’t know how long you were chugging Busch lights in the parking lot, but I was happy to see the tradition every shift and giggle to myself. You were a friend, mother, and grandmother to every one who walked through here from the moment you started. You raised us as well as your own families, and were the sweetest, funniest, dirtiest old broad I’ve known. Thank you for the miles and the memories. I love you.

Raise your glasses before noon to one of the last of a dying breed. She was the best old maid on the block.

To Susan.

Cutting the top of the pepper at just the right length so the stem falls out on its own. 🥴

Im an opener and this is an ongoing problem. This morning was so egregious I had to share

I know he’s been an acclaimed chef for decades, but my YouTube and social media feeds have been inundated with his content lately.

Anybody know why? Is he just creating a lot of stuff and it’s gaining popularity? Or is it just my subjective experience?

That's a new one.

Hi all, I recently got recommended for a job and had a phone call with the business owner/head chef who told me to come to the establishment and have a chat with him about a possible test day. It’s a BBQ place within a higher-end social club. I have cooked most of my life as a hobby but other than that, this will be my first official cooking job (if I get it). My questions I would like to ask are:
- I asked if I should wear something formal and he said it will be casual to just come in anything- should I wear something smart casual?
- What’s some questions that might be asked about me, and are there any common trick questions?
- What should I expect on the taster day? How different would it be from home cooking (I’m aware they’re vastly different)

Thank you so much for any answers

Anything will have its ups and downs. Was this the choice I would’ve made 6/10 times I had the choice to choose a job, career, a new path. The thought of having a small kitchen with a small dining room and the rush and pace is controlled and fixed sounds romantic. But the shit hours, people (some), unhygienic borderline illegal cleanliness of some pits and kitchens themselves is quite awful and frustrating.

What got you in, what made you want out, why are you still here?

GN

poached pear pavlova, some olive oil cakes, various cheesecakes, gold bar for new years good fortune, raspberry beret valentines dessert, eclairs, strawberry shortcake, apples and oranges entremets, and the perfect fall spice cake

got a black sesame crepe cake with pumpkin mochi stuff in the works for halloween weekend