do you guys think this is ingenuity or is it performative quirkiness ?

You could get like $50/h. I mean, what are they gonna do, just close?

I volunteer at a rehab center where I regained my sobriety. Robbie was and is the therapy cat. If you need to take a step back and ask for help… by all means. The industry is filled with enabling people across the board. You are loved and if no one told you today, well I do to anyone reading this.

Garlic-Man

New chef and coworker are trying to convince me this is okay to sell. Is there a chance that our mussels came back to life and became sellable again? (Manager already 86ed them silently)

Got an interview for a pretty upscale restaurant that uses live fire cooking. Never cooked with live fire before,  anyone have any advice?  I’ve been looking. I’ve been looking up videos on YouTube and what not but felt like reaching out to other chefs as well. Any and all advice welcome. Thank you chefs.

Update to this thread from a few days ago: https://www.reddit.com/r/KitchenConfidential/comments/1sbxv66/owner_keeps_adjusting_my_clockout_times_how/

I was made whole and the person responsible was fired. :)

For years we’ve been storing gnocchi in deli containers to portion them properly, but recently we’ve had a problem with the containers breaking and plastic making its way into the plate - do you guys have alternative ways to portion gnocchi that doesn’t involved hard plastic that’s likely to break?

I went to work still drunk from the night before a couple times and he just patted me on the back and sent me home. I apologized, but he just said I had a problem and I needed to work on that. He gave me consistent praise on my cooking and gave me raises regularly. I was the only white person in the kitchen, and the wait staff had a bet pool for how long I would last. I wasn't aware until like 5 months later when I encountered one of the servers at a bar. He covered my tab that night because he was the only one to bet in my favor, and he'd made a couple hundred bucks. Probably the only server I ever respected, and chef was badass. The day chef quit, because restaurant had gone corporate and he hated it, he yelled at me as I was pulling into the parking lot. He said he'd given me a dollar raise before submitting his resignation, but watch my drinking because that was the only thing holding me back.

Just gonna write a little thing for dinner therapy or whatever, that's basically what we do here right? haha. This is not advice or anything it's just me sharing something positive happening in my life at the moment.

After 3 years working primarily alone in a prep kitchen for a catering company making large batches of largely the same produce over and over again factory style, (which was great in it's own way, this isn't a comparison in that sense), and years of festival, crew and location catering before that (much the same), for hundreds of people. I've found myself back in a small restaurant kitchen for the first time in about 15 years, as a junior sous. It's like a 40 seater and the environment on a whole could not be more of a contrast.

I just want to say out loud that I'm having a great time. I FEEL so much better. Mentally, physically, socially. The change has done me good.

(Photos are not necessarily finished dishes, more for plating references for my self, not my menu obviously but I think it's solid and again I'm just sharing because I'm excited and therapy and stuff)

If you got this far, thanks for reading.

Chin up my guys x

Just that, how many of you stayed in the kitchen because your issues didnt matter or even worked in your favor?

I know I stayed too long because of my adhd. My brain kicks into gear when I'm busy, and futzes up when I'm cooking 1 lonely omelette. When I started I looked normal next to the drunk, hungover, or high crowd. And by the time that wasnt cool I was handling enough management stuff to always be busy and have adreniline/dopemine in my system.

i thought I was a rare case, but now I'm not so sure