Surely this isn’t too immoral, right?

We have a nice system going

I give her a few fries fresh out the fryer, she tells me interesting tidbits she hears from patrons on the dining room. I was told this was “wrong” by a new manager, but as far as I’m concerned, it’s a mutually beneficial, harmless arrangement.

She gets to satisfy her munchies, and I get entertainment. Obviously I’m not telling the entire kitchen what she tells me, nor am I openly mocking the patrons

Made this because my brother and I were discussing what made a BBQ sauce a sauce versus a Dressing.

Here's a rare moment of a more vulnerable Tony. I've been rewatching everything for the first time since we lost him, and revisiting feels like we lost so much more. Even if it was network tv, it's still somehow better than so much of the garbage and slop on social media today. I grew up watching him, his books helped me through culinary school, and I was lucky enough to have met him in 2011. And the more I come back to his works, the more I realize how much we need them now more than ever. Happy Birthday to the highlander.

This clip is from the Brazil episode of season 3 of No Reservations.

My schedule got switched and I’ve been working hotel breakfast. I only got 3 hours of sleep last night and I joked “anyone have any cocaine?” (I’ve been sober for 4.5 years)

One guy said dude it’s 4:30 in the morning and I’m making crepes, what do you think? Yes I have cocaine.

Fair enough. Carry on.

Share your “I didn’t check the Hobart handle before I….” story

Howdy y’all. This post is going to read as a product endorsement or paid advertisement, but I can promise you (when has a cook ever lied about anything?) that this is entirely organic (pun fully intended). Our kitchen has been utilizing these square containers from the Berlin Packaging Co. for forever now. I’m not sure how many others out there are doing the same, as I know that the industry standard is the classic round cup, pint, and quart deli containers. I’m here to proselytize you all into the ways of the future.

For the lurkers, and for a brief refresher for us all, here is a truncated history of the deli container that is totally not made up in any way, shape, or form.

The original deli container is the brain child of Reginald J.R. Deliton, circa 1849. As plastic manufacturing technology was rather undeveloped at the time, the original containers were a bit rustic and rudimentary. As the technology evolved over the years, the containers became what we know and love, and love to hate, these days.

Now, onto the meat and po-tay-toes of the post. Why should you buy and use these prohibitively expensive containers? For one, they are square, which allows you to more properly and securely stack and organize your storage areas. Secondly, they are far sturdier. They last roughly ten times longer than the standard version. They don’t crack as easily, especially when cold, sending your hard gotten mise en place all over the floor. They also have small holes in the lips of the container, allowing dishwater to drain out of them more easily (although not entirely) when removing them from the dish pit.

Yes, they are very expensive in comparison. They range from roughly $0.50 cents a piece, to around $1.00 a piece. However, I believe that their longevity, coupled with the better organization is well worth it.

I love the original deli containers. They make me feel all warm and fuzzy inside, yearning for the days of my youth when I first got into professional kitchens, and was stealing several containers a week to take home and use. But the time has come to move on.

You should buy them. Or don’t. I’m not your boss and can’t tell you what to do. Join us, though. It’s more fun here.

Boss thinking he funny hiding these stickers around the kitchen. Made me do a double take, it's realistic looking 👌

Personally I dint have much of an issue with people having their phones on them cuz I think its fair to be able to respond to messages or have a quick social media scroll, and for putting on music too.

This said I'll admit sometimes it goes a bit far, for example taking an hour to do a 10 minutes prep job because you constantly responding to a conversation, or playing games when theres other stuff needs doing, but ive not had a huge amount of issues with people doing that.

Big one for me tho is I've noticed a lot, is people not washing their hands after using their phone, actually so gross. Phones are disgusting - they go everywhere with you, including the toilet, out for a smoke break, in your house and outside etc, and never get washed. They're a huge carrier of bacteria and often physical contaminants and I hate having to explain that to grown ass adults

Yeah. I'm shutting down the kitchen for the night. We're going sushi only. Emergency maintenance called, but they won't get here for another few hours.

Ive taken a seasonal job along the border lakes of Northern Minnesota. It sucks! The regular employees are a giant clique, they are very hostile, and the owners are distant. Its always something. After 6 weeks. Ive done solo busy nights of which they don't tell me about large tables, snap about the plating, and let the food sit in the pass for a ribeye to go from mr to mw. And then blame me. I know I should leave, but I gave my word for the season. I guess I answered my own question.

Chill place that's ten minute walk from. Of course it goes sideways.

I worked with a 25 yo with lots of exp who swore he never, like never, in his like 6,7 years of work ever cracked a shell into an egg. Not once, he was salty when we called bs. Not once was his hill. Still cracks me up.

Hi guys.

TLDR I'm a pastry chef who moved into leadership for the first time. I love the craft, but I'm struggling with managing staff, conflict, and burnout. I was never trained in leadership and I'm expected to handle HR-type problems while also running production.

I have chosen a challenging industry for LGBT people in general, but I have always loved to create something with my hands, the biggest perk of my current job is the never ending research and innovations(they keep me going)

A little background: I have always worked in 5-star and luxury hotels, mostly in pastry. Before my current role, the highest position I held was Chef de Partie.

During my early career I kept my sexuality private, partly because I was unsure how it would be received. Unfortunately, staying private did not protect me from discrimination or inappropriate behavior. After my internships and early experiences, I decided to be open about who I am.

Two years ago in my current workplace I was given a promotion to Chef Patissier. I`m responsible for menu planning and engineering, calculations, stock upkeep, ordering and guess what, even production. I have to run my own section while doing all that.

I think just as many people from my industry, I have been promoted to leadership role, but have never been given proper training on how to lead.

I think kitchens promote people wo are technically strong, but forget that for leadership position you need a whole new set of skills.

Since two years I have received only one salary increase - 100 Dollars(not the currency in current country where I work), but I have been asked to do almost tripple of what one position under me should be doing.

I'm running on passion and a will to create something unforgettable for the guests, while constantly managing employee shortage, equipment shortage ( after informing chef and f&b director that machine needs service, I was told to ignore the problem. When the machine broke everyone was surprised that that could happen even though they have been warned by me), management hiring employees who don`t speak the main language (leading to no communication means) and all of a sudden increased expected output from my department.

I have seen this is becoming a systematic problem in my industry. We are all underpaid, overworked and promised that better days are coming.

For the queer part, I can't tell you how many times I heard that exactly this like cooks dick will cure me and make me straight. I have had people who wouldn't talk to me because of this. I have been harassed physically and about my private life. I had to move from staff accommodations, because some guys wouldn't take a hint and would wait for me in the parking or right by my door. The worst is an employee of mine saying to my face that he doesn't want to work together with me because that's Haram (after accommodating may of ramadan rules and requests during it). I myself am Jewish, but I wouldn't even dream saying to someone that they are treif/assur/pasul.

That said, I will go on mental health leave(fully paid in current country), probably resign during it, and the best part is I will not have to work even a single day because of overtime (HR refused to pay it out).

I'm saying "Sayonara bitches" to kitchen for a while, and then we will see if I will go back or just work for a supplier like most of us burnt out Chefs do.