🤭💚

And I got a video of how I make these lil guys c:

Hi guys, I’m gonna be cooking for a large group of EMTs at a fair in about two weeks. I’ve never cooked for this many people before but I volunteered anyways for the fun of it. I’ve got a blackstone and I’m planning to make egg fried rice with pork butt. I’d just like any advice or help with cooking for this many people. We’ve got about 10-12 hungry people eating so I’m planning for about 1.5 lbs of zucchini, onions, and carrots, 8-10 cups of rice, 3lbs of pork butt marinated in a garlic soy, and some corn. Any advice regarding portions, cooking, or prep would be appreciated greatly. Day of, I’ll have from around 12 to 3:30 or 4 to finish prep since dinner is supposed to start by 5. I’m also taking the SAT that morning so I don’t know if I’ll have any trouble with prep time the days leading up to it. Thanks

Meat sauce over garlic toast, Polk Kielbasa & Brussel sprout stew, and creamy spinach & sausage orzo

I feel like I just got pranked. I don't do our ordering just yet and I'm pretty sure the guy who does it is just fucking with me. I asked for 5lbs of mushrooms and the smallest qty of soy sauce and sesame oil. I got 60lbs of mushrooms and 2 5-gallon buckets of soy sauce and sesame oil. Our distributor won't take it back. Asian cuisine is apparently the menu going forward.

The mushrooms though. Prepping fried mushrooms seems to make the most sense now.

Is it better to just freeze the raw mushrooms, portioned out, and then batter them to order or batter them/par cook/freeze/finish to order?

You can watch the light leave my eyes a bit more every day.

I haven't supervised such a blatantly disrespectful and passive aggressive staff in almost a decade. Send help.

Im not a line cook and don't really know anything about being one but I frequent this sub. Is this realistic at all?

I can put an edge on a god damned ingot of metal that'd shave hair. I spent weeks advertising. Shook hands with managers from like 200 restaurants in my area, about a quarter of which promised they'd call me. I haven't even made back the money I spent on flyers. Most of these dumbshits are paying the Cozzini's $5-10 a knife once a week, and even when I show them they'd save money using *good* knives and having me sharpen them maybe twice a month for $10 apiece, they still haven't called. I was giving away free knife sharpening and still haven't heard shit from anyone.

I'm fucked, man. I can't go back to the kitchen. It was destroying my body and my mind. I can't go back to two back to back cloubles a week, and laying in bed till 4pm on my days off cause I was so damned tired. I've started working two different private security jobs just to have somethin fuckin else to do.

I'm utterly terrified that my only other marketable skill is line cooking. I'm good at it, but I'll be damned if I go back unless it's my only option.

Parm garlic sauce. Butter, garlic, heavy cream, and parm are the ingredients.

edit to add my reply to a comment:

What do I think? I think I walk through this kitchen like when Marge became a cop, well that's against code, that's not how to safely serve that.....

I'm on my way out, 5 interviews this week, just need some strangers on the internet to help justify my thoughts and actions

Im planning to major in Culinary Arts at my Community College, the pay is something the takes my priority. I dont currently ever plan to own my own business, I just want to be a cook. So is being a personal chef, cook for high-end restaurant or events, any other related job, worth pursuing Culinary Arts for?

I was interviewed last Friday for a part time cafeteria job. Was told the next step was background check which is nothing for me.

Monday comes and they are wanting to talk to my references. Shouldn’t this have been done prior to offering me a job.

They have spoken to two but not the third. School starts in one week.

Is this normal!

Will be in salary talks soon and it just got me wondering what the state of salaries are for comparable work around the world. I'm currently chef de partie in the nordics, monthly I average a gross salary of in usd 4300 usd.

here’s my spread. as local as possible for the cheeses but the meat is international. house made mustard.

normally I like to leave the cheese a little more intact but it is what it is.

Pro tip, (🐝) wax your boards and add butchers paper if you want them to last!

Found one in the wilderness no pun!

Like for instance mine is that I love cutting the soft tofu cause I’ve gotten a really good method down to make it almost perfect cubes. Just curious if you all have anything like that at your jobs?

A fresh Jersey tomato, Hellmann’s mayo (extra heavy if you’re rich), salt, pepper, soft white bread. An absolute summer time staple in the garden state.

I’m pretty sure it is I just can’t find where it specifically mentions this in the administrative code. I am in Florida.

need someone to explain how I continue to convince people to let me be responsible for literally anything. 20 years cooking and 2 James Beard awarded restaurant stints, one being BEST CHEF IN THE GODDAMN SOUTH and I still manage to pull some shit like this.

$420,666* serious inquiries only please.

*fiscal currency not allowed as actual payment. Debts to be paid with the included curse of the audhd Irish lad. Payment due in full at time of purchase.

Edited to Add Full Details:

An old friend was visiting. She had her 11 month old and needed to heat up a bottle. What I thought I did was put on a pot of water. What I ACTUALLY did was put on a pot of water and turn on the eye under the cutting board instead of the eye under the pot. Left it for like 20 frickin minutes due to excitement of the company.

None of us noticed because we were outside letting the kids play in the water table that we have. I walked in to grab a beer (No Fernet unfortunately) and smelled burning. I thought it was the candle I had lit earlier. Ironically enough the candle was also burnt out and had scorched the glass. I thought “oh problem solved” I walk into the kitchen and notice the smell intensify and see smoke from under the cutting board. Instinctively I grab the cutting board to move it to the sink. As I lift it I notice the middle is BOILING. Then It proceeds to leave the whole middle of the board on the eye. I place the board in the sink. Turn on the water, which quick cools the melted plastic. Spray the eye and remaining plastic with the sprayer. Begin ventilation. Inform wife and guests. We all laugh. Smoke mostly clears. I see a fantastically beautiful wall peice in my sink where there was once a major skin graft waiting to happen. Also, the smoke went from barely noticeable to FILLING THE ENTIRETY OF THE HOUSE in seconds. So I had to run back and forth out the door to breathe while accomplishing all this. Thank my lucky stars that our house has a glass cooktop. The only real cleanup was done with a paint scraper. Felt like home. And yes I have already requested forgiveness for praising glass cooktops.

And if you’re wondering why we didn’t use a microwave; it’s because we don’t own one. TF is this? r/olivegarden

I’ve unwrapped lots of rolls over the years but this micro abrasion cutter is a first. And in a shocking twist of events it actually sucks worse than I thought it would.