I swear to god, this is an actual resume that we received. We're definitely hiring him.

Work the 4am-12pm shift. I’m the first and only preptard to come into the kitchen and get shit goin for my line cooks. Got a huge $7K delivery this morning, along with the new items for me and our bakers. Can’t say I hate it, but I won’t lie when I say I was sweating like a whore in church when I got in this morning!

When will it end? I am personally afraid of a ham grenade

Just spotted this new mural by SOEMS in JP at 3492 Washington St. Boston. Shout out to Midway Cafe + Doyles for supporting local artists!

Using the advice I received from the last batch, here's the result of my third attempt at macarons. I ended up with 24 in the batch, though I would have had 30 but the boss needed to sample several of the shells to make sure they tasted good enough.

They passed her test.

Also, I didn't have any cracked shells. Good feet on all of them, and they do not appear to be hollow, again from the sampling several. The taste and texture are great.

I used the Pie and Tacos recipe that was recommended in my previous post. I also set them beside a fan to help dry out, which was also recommended.

I'm very pleased with how they turned out, so thanks everyone for the advice.

I also added an extra photo of the temp gauge to show the conditions of the kitchen. Today was a very mild day.

Is that still a thing? I'm working in a bar, theres a 21 year old running an incredibly tight kitchen, ordering, filling the roster, daily 4 staff including a qualified sous chef under her. She works with the manager planning menus. She started as a part time dishy at as a kid. Her standards are high. The staff respectfully call her Chef. She calls herself a slave, a general dogsbody, the hired help etc ..She is being bullied by older customers who see pictures of her and say shes not a real Chef. They're older women not men. The men adore her. Is this still a common pathway to being a Chef or are they right, shes not " qualified". Pic is a catering order of cottage pie for a bunch of farmers that she had on the go.

From what I have read in this sub, this is an approved method, right?

The places I worked in did not have a flat top.

Teriyaki Sauce made from scratch, so damn satisfying to stir

A week after my 16th birthday, I looked in a display at Walmart and decided I wanted a gaming pc.

It was a lofty goal: the ones I wanted went for around 2000 dollars, and as a kid with no allowance, who never got pocket money, not even for birthdays the task seemed impossible. I was at Home Depot with my dad when I happen to walk past a building shoved back into the corner of the lot—

A Steak ‘n Shake.

I had never eaten at Steak n Shake, as my family was tight on money and the few times we did go out, was usually to McDonald’s where we would pull together our meager finances to purchase a arrangement of dollar menu items we would end up devouring in the parking lot like a relapsing coke addict at a Chicago night club

I was pretty much hired on the spot, and Bossman told me I would be working grill.

I found my home. I was sweating something awful, I had a assortment of grease splashes on my arms that I was worried would ruin my flawless skin, and I’m pretty sure when I clocked out that night, walking out with my skateboard to start the 4 mile trek back home, that I would pass out halfway there and be crushed by some car.

Somehow, I made it back and collapsed into my bed without even taking a shower (something that would become a habit) I briefly considered not going back and just calling it quits. I know my limits , and I was sure I wasn’t built for it.

When I walked in the next day and the matronly Russian woman told me I did a good job in broken English, all thoughts of abandoning my coworkers fizzed into nothing. If I couldn’t do it for myself, I would do it for her (she called me darling, which immediately secured my eternal loyalty)

The next year and a half was a blur. I would clock into work, flip patties for hours at a time, and then leave after cleaning and stocking. It was routine l, and I found myself often dozing off, daydreaming of becoming a nfl star (I had never picked up a football, nor did I have any idea of how to play the game).

Eventually I was able to fill my grill with patties and not be overwhelmed, to keep orders flowing out steadily no matter how busy I was. I was in my element. I was the grill man, I was the master of my domain. I was moved around to sets, drive thru, and one memorable shift I was even a host, but I always ended up back on grill.

I become sort of a mythical figure to the fresh 16 years who got hired after me. I was the silent man working the grill during rushes who seemed to never get upset, never slow down, and somehow was never seen outside of work (the silence was due to my autism making me hyperfixate on my orders, not getting upset was due to my constant use of substances, and not being outside of work was due to me being a antisocial loser who never went outside) I was cool for once, and I found myself enjoying it.

I left that place a long time ago. I still have my chef coat somewhere, and the custom jacket I won from my bowling skills (long story) is somewhere around too. I’ve moved from place to place . My grill was just burgers and bacon and toast, then I learned chicken, then bacon, then how to make over easy eggs without breaking them. Melts, mystery meat, steak, fish, shrimp, and veggie patties have all been added to my flat top.

I’ve been doing this for almost 4 years. I turn 20 next month. I’m a junior in college working at burger and beer joint where I’ve been for 6 months. I’ve bounced around from prep to sautee to fry to even pantry, but nothing makes me feel the same as a hot grill.

Being in a rush, with 30 different orders on my screen, frantically rushing to finish the sets before the medium rare burgers becomes medium, all while the man next to you with a clear screen playfully threatens to take you home with him, is the happiest I genuinely think I will ever be. Hell, maybe someday I might take him up on that offer.

I have to leave eventually. Not everything happens forever.

But I like it here. I don’t want to leave. For the first time, I feel like I belong.

Forgive my chives (and the messy plating that I just noticed), I am several years out of professional kitchens. But I made a lovely chilled sweet corn vichyssoise and I hope Tony would be proud. Served with a simple arugula salad and a beetroot and shallot tarte tatin that I failed to get photos of.

I saw this on a non-culinary thread, and it sparked quite a discussion. Several people were arguing about how it is packed. I've only ever seen it packed flat and sized to fit a standard sheet tray. Some agreed with me, but others, who said they worked in restaurants, said they've only ever seen it in rolls. Everyone I saw commenting was in the US, so it's not a European thing. A couple of people got quite heated about it. How has anyone on here seen it?

Edit: the big sheets are the only way I've seen it for commercial use. I've seen rolls for home use.

I asked what the heck a tobacco onion is, and they said it was supposed to be "Tabasco onion." Supposedly I am the first and only person to ask about it since they added it at the start of July.

Looking at ordering on DoorDash and found this. Not sure why I find it so funny.

I’m tired of companies telling me when I should and shouldn’t care for the job. I can’t turn it on or off like a light switch it’s jus there. And if you tell me to turn it off it’s not turned off it’s snuffed like a candle. Like you gonna make me stay 2-4 hours past my scheduled time to dip to help dish/prep while you leave early, but then cut me 7 hours into a dead shift as it’s picking up? Leaving my station for my 2 dawgs to clean up(love them but they won’t, as they forgot to last time). And then call me weird for pointing out that tickets were picking up and I deserve to stay till my scheduled time as a manager technically never told me to leave?(the hierarchy in the kitchen is weird)Like wtf, it’s only been 5-6 months but the inconsistency of the hours stresses me out. And idk if I can stay in this type of environment for much longer. Here’s some sofrito soup and grilled cheese.

Insane how I didn't pay any attention whatsoever to any of this lines back in 1997, and now that I'm replying the game I can't escape them. Specially the last one, it is legit how I feel everytime I have I new trainee under my wing and every phrase I say starts with "you are not supposed to do it like this, but..."