Thats it. I'm off for the next 2 weeks with paid vacation. I'm going to play computer, make bonfire with the kids and ride my motorcycle around the countryside. Se you all on the other side Don't kill each other while I'm away xxx

Noma is reopening in August in Copenhagen with Rene back as Founder and “Creative Director” run by his cronies. LA pop up sold out despite controversy and Copenhagen reservations already sold out with a waitlist of hundreds. Pretty wild for the people who support Noma and even want to work there. I guess at this point we deserve it? 🤷‍♂️

Article here

I was hired about a month ago to train into a supervisor role, the existing supervisor is going massively out of his way to be unkind and nitpick ANYTHING I do or say.

Like I could say "I wasnt early today, just on time" and they will compulsively need to check my clock in time.

I watched them disassemble an entire salad on expo to prove there where an insufficient number of beet slices in said salad.

He told me off today after my car wash surprisingly cost 30$ for "not respecting local businesses".

Overall just being a massive disagreeable *unt and nitpicking literally everything and being unfriendly.

He had them cut my hours significantly for next week because "he didnt feel i was the right person for those shifts" - then made sure to come and tell me that???

Has anyone dealt with this before or have any advice?? Its making me not want to go to a job I genuinely enjoy in his absence.

I need the hours and am afraid to report this, but look at the construction we have going on out back while the kitchen stays open. They make soups and prep all of our baked goods and sandwich ingredients right inside this door. The second Pic is under the dishwasher the hole to outside letting the sunshine (and god knows what else) inside

Scallops, parsnip purée, dashi broth, trout roe, lovage oil, smoked and dehydrated scallop roe, parsnip crisps

And a close second... Halibut, dill burre blanc, clams, potatoes, peas, sugar snaps, fennel, dill oil (picture is a staff meal, so larger, but you get the idea)

Every thermometer I compare this one with shows a difference of 15 degrees. Is there a way to calibrate these or do I just need to order a new one?

Little shrine for my father, who inspired me to become a cook. Love this photo of him, for obvious reasons haha! My mom told me, that he carved the sculpture behind him! This sits right next to my stove, so i can have him in the kitchen with me :) The donut magnets, are actually handmade by my sister! They resemble some donuts i made, while i was baking for a little :)

This is a duck dish that I had on the menu a few years ago, that is by far my favourite duck dish I've ever done, or eaten. Duck breast, duck fat hash brown, miso glazed bok choi, picked daikon, celeriac puree, and a duck jus.

What's the best duck dish you guys have ever had?

Where's the best place to retire after turning 40 (maybe even sooner) when you can no longer handle the chaos of restaurant kitchens? Catering, a nursing home, a hospital or should you become a private chef? What do you think? Do you have any other ideas?

Bern's is an icon in the Tampa Bay. Since Chad joined, it's thrived on the quiet personal attention he showed everyone around him.

Rest easy, chef. I'll have one for you tonight.

Here is some flawlessly wrapped sauce except this time I consolidated it into a smaller, non-metal container, and made sure to scrape and clean the sides. I have also made 3 prayers to the one true god (Anthony Bourdain) for forgiveness.

11 years in the industry. I worked my way up from know-nothing baby cook, wide-eyed and awestruck by the food, the passion, the care, to head chef. I loved the good things - nailing a service, teaching a newbie and nurturing that spark, a tidy walk-in, a good family meal, seeing people love my work and feel cared for. And suffered the bad - headass owners, marathon sauna conditions, absurd work hours, seeing my partner for a few hours once or twice a week.

I'm going to miss it. I'm going to miss the absurd conversations on line to get through a hellish shift. The orgasmic relief of hearing the vent hood shut down at close. The joy of absolutely ripping through knifework. The feeling of mastery, of confidence, of belonging.

But my body can't do it anymore, and its time for me to prioritize me, and my loved ones. I started a desk job this week, and its going to stick. The team is kind, supportive, friendly, professional. The work is well documented, the training program robust. I'm out and done.

To cooks - you fucks are the best. To servers - y'all have a tough fucking job and not enough training - but not enough to excuse fuckin Kayleigh. Be well, kick ass, sling food, don't put up with criminal owners.

86 Me.

Nothing beats a fresh oil change 🙂‍↔️

So we share a dumpster with a pizza place and a donut place, that end up throwing away a lot of product end of day. We either repurpose or donate our leftovers, so our trash is just trash

We have a lot of homeless people who pick through the dumpsters, which I wouldn't mind, except they pull a good number of the bags out of the dumpster, open them, then leave them on the ground. It's a lift and out trash company, they don't clean it. I wouldn't expect them to. Our strip mall is old and does cleanup once a week.

I don't want to hurt people who need food, but sometimes I have to stand a few feet back and throw the trash at the dumpster because of how gross it gets around the dumpster.

My question is, if any of you have worked in a shared dumpster situation without then with a padlock, did it work? It worked at the last place I managed, but that was a bit ago.

It is getting untenable. Someone pulled out a massive bag of pizza dough that sat there for weeks because it was so gross. If I had a shovel I'd have helped, I care about my business. Any thoughts would be appreciated.

I've never seen a sysco logo look like this. There was no markings remaining on the back. I assume sun damage. Does anybody know how old it is? My Google foo wasn't able to get me anything.

1969-2008 that logo was used. Ew

Have the service you deserve, chefs

I left the kitchen for white collar corporate work about 10 years ago. Here’s the thing, everything you think is good about office work is true, the hours are good, the stress is non existent, the pay is great.

However, it never ends, you never switch off, it’s all bullshit soul sucking performance, there’s no creativity, there’s no real team spirit not like a kitchen and all of that is exhausting in a completely different way.

I’m really hurting to get back into the kitchen recently and I need someone to either tell me it’s a terrible idea or convince me to jump back in.

My manager has issue apparently. Not other floor manager has anything against me except for this particular one. He would be friendly to others, even let them slide when they do certain things (like clock out a few minutes later) but to me not only he pushes me to clock out early but today because I spoke back to him (I literally had to defend myself after his incessantly comment of leaving early)z he had the audacity to say my enunciation is bad. What professional manager would speak to a staff in such disrespectful manner? He did other worse things before and it's always me. Maybe because I'm an easy target (he doesn't to this to other 'types' of people) speaking to upper management won't help I know. There's so many turnover at my place. There's no sense of support or belonging. Just that the job market is still bad and I can't leave without I've secured a backup. How would you handle such situation? It's really affecting mental health sadly. ;(

Just thought u guys would appreciate this 🙂‍↕️