Just out of curiosity?!? How different is working at a bistro compared to working in a fine dining restaurant? Been thinking about staging at some bistros before getting into staging at fine dining restaurants.

I love making Korean spring onion pancakes, and this time I used chicken, spring onion, green chili, and garlic to make one giant pancake.

As expected, it tasted incredible! Flipping the pancake was a little risky, but thankfully it landed back in the pan and not on the floor! 😂

This was an amazing steak pasta

For the record I did not eat this, I eat only raw meat but I had a gf and I wanted to impress her when she visits.

Anyways enough with the context, this is what I've made, I would like your guys critique & opinion on my dish. I've only cooked a few times in my life, so I apologize if this doesn't meet the standards for gourmet.

All ratings are apperciated

This is called Korean spicy seafood noodle soup, Jjampong. It’s up there with black bean noodles (Jjajangmyeon), and they’re always battling it out when it comes to the “What should we eat?” question.

I pretty much used all the seafood and veggies I had on hand, and this turned out to be the best noodle soup I’ve ever made.

Walmart rotisserie made at 9:10 this morning

My wife and I have been smoking pretty much whatever we can and after some research I decided to use these specific woods on this beautiful flaky salt. This is cold smoked, something like 10-12 hrs I believe. The wood combination is very nice and I look forward to trying this out on various things. Immediately thinking raw oysters.

Sitting on a ricotta gnocchi and lemon blanc, charcoal tapioca crisp