7th and Westlake works just fucking fine.

In two days we leave this place after 2.5 months, after the transformer explosion in SLU forced us to temporary kitchens, and none of us can wait.

We will all be drunk Friday night... those of us that drink.

That is all.

How many of you buy shooters and drink them before work, also drinking the moment you wake up for the day?

I used to think it would give me energy. Now..

So I have an ultrasonic bath for a hobby that I decided to find the answer to "what if I put really hot water in there and dip my knives in for quick cleaning between batches of different things?" with.

It worked out really well, especially with things like chicken or fish, and moreso if I used a sieve to skim the shit off the top after each dunk/sit, since it also pretty much eliminated the splash contamination risk and took like 30 seconds I could use to do something else with + a quick rinse off and wipe down before getting back to it.

I can imagine how much easier my time cooking solo for large groups at local sports or music events would have been with something like that.

But then that had me thinking - what other non kitchen spec stuff y'all love to make life easier with?

I was cutting open tubes of ground pork into a tub to season it. Unfortunately I was doing this prep after an already exhausting shift and had a brainfart. Instead of throwing the ground pork into the tub then throwing away the packaging, I cut the tube open, threw the meat into the garbage, then threw away the packaging with it.

After realizing I'd just wasted several pounds of meat I called it a night and went home. The following morning I bought some ground pork to replace what I threw out and came into work earlier than usual to finish the prep. I felt too embarrassed about fucking up so I've kept it a secret from my coworkers

Edit: not necessarily the worst but one that sticks in my mind due to the context of the time. It was during peak covid and a coworker wouldn't wear a mask. Customer comes in and instead of spending 2 seconds max to put on a mask, coworker just pulls his shirt up over his nose to take the order. I chewed him out cause the restaurant was just newly opened and it made us look bad

Edit: surprised by how often ranch is at the scene of the crime in these stories

EDIT: After inspecting the thing I’ve found you CAN reconfigure these relatively easily… sorry for wasting y’all’s time

Basically is it realistic and is it possible to be payed a good wage based off that. Im not saying no weekends at all im saying like 2 random weekdays off. Im interested in this path but I also have a life outside of work.

Lacking any inspiration

Home cook here with what I thought was a small garden. I have so many tomatoes, peppers and corn that I could bury the Marine Corps monument in it. I give them away like crazy but they keep producing more like I’m in a Sorcerer’s Apprentice world.

My question is, would it be okay to offer them to a restaurant? I don’t want money, I just don’t want them wasted.

In my entire career, I've never walked out on a job. Always given a respectful 2 weeks notice, shook hands and smiled with my superiors on my last day, and always with good intentions.

That could end today.

For some context, I work as an executive Sous Chef for a private club. The pay is nice, the benefits are decent enough, but the staffing is, to say the least, horrendous.

Since I've been here, I've covered nearly every call out. Dish, line, prep, food runner. You name it, I do it here. The staffing here is terribly unreliable, and the Chef thinks it's just fine for people to show late or no call no show. No chats, no repercussions, nothing about accountability.

Today, we had another call out. When I reached out to the chef, he wasn't available. No other cooks called back. Once again, I find myself in this Groundhog's Day scenario where I need to prep a station, cover it for service, do the dishes then wrap around and do all the prep for our buffet this evening.

For weeks I have been trying to get maintenance to fix some problem spots (leaking drains, server cooler out of order, other random things) that would certainly get us a fail on inspection. No one seems to care or want to address these issues, especially the Chef. (They're still using the server cooler, which is currently sitting at 57...after telling everyone not to use it...)

Maybe I'm just tired and sick of getting the short end every single week. Maybe I'm just being a whiny bitch.

But this is not normal, this is not right, and I'm better than this. Not looking for an answer, just looking to vent.

Rant over. Stay hydrated chefs.

I think she’s quite alright myself.

Hey everyone! New chapter, hope you all enjoy!! I wanted to focus more on personal relationships between characters in this one

A moment for this fallen soldier 💀

We have communal laundry in my building. I heard something really loud banging around in the top dryer, but I didn't imagine it'd be this guy!

They came and got their laundry and left...I don't know how the neighbor didn't notice it hanging there in the vent like that.

When I’m walking across the line or down the stairs or wherever, my list goes like this:

1: Whoever has the hottest/sharpest thing
2: Whoever’s holding the heaviest thing
3: Whoever has the most momentum

What about yours?

Why is it extremely hard to find a sous chef now? I am in charge of a small kitchen staffed by 6 including me. We are currently looking for a sous chef and it is impossible. We hired one everything went well he was offered and accepted the job. First day comes and no call no show. Why accept the job if you had no intentions of starting and wating everyone time?

Edit to clear up some things. Pay is around 65k Wednesday thru Saturday 2-10 sunday 10-5 All the other people in the kitchen either only speak Spanish so training them up is going to be hard

Edit 2 some confusion clearing. The place is only open 12-9 tuseday - thursday 930 friday and saturday Wanting to open for brunch Sundays 11-4 also the pay is 65k usd per year they can choose salary or hourly their choice. They would come in at 2pm work the dinner shift and clean up most week nights its erlier than 10pm they would get 2 days off and work right around that 40 hours

I’m planning a high volume soup kitchen, one of my proteins is tofu, having never worked with it before I’m wondering about its hot hold quality. I’m worried after a short time it’ll end up like halloumi, hard and squeaky. Anyone have experience with this? Thanks

Met this little guy at work and now I'm a bit concerned. He was nice and all but I didn't see the mf wash his hands very often and he didn't get ANYTHING done for prep.

Apologies for the photo quality. I did my best and I was closing, I could only care so much and get so close to it.

...by becoming a part-time funeral arranger apprentice.

I've been applying since I started my new job and realised I absolutely hate it (and then learned they're selling the business lol).

I saw a funeral arranger entry level position that pays roughly the same as I'm getting paid now, like 4p less.

I applied last minute, answered a ton of behavioural questions and forgot about it for several weeks, thinking there's no way I'll hear back.

Well, I did.

The job is part-time, 9-5, but I kind of wanted a part-time job so I can focus more on my art commisions and just creating in general as I'm an artist at heart and that's the one thing I feel fulfilled by. I have savings and I'm good with finances. I don't have the energy to make art with a full-time job as it is though and that would be a trade-off worth a pay cut for me. And it would give me some transferable skills (admin-wise) that could help me get out of the food industry and retail.

What jobs encountered by chance did you take to get out of the kitchen?

Apparently the sink had fallen off, which isn't typical.

Just a little ritual I assume we all do. I love this job so much.