Nice question! I've worked at about a dozen restaurants primarily Italian, while I have no formal education I've been cooking since I was 14. Favourite dish to make is Filet Mignon with steamed vegetable
Lol I eat shit food not gonna lie, I'm bad at not taking my work home with me. The pizza looks okay, is it yours? Sprinkle parmsan cheese on the vegetables to prevent them from burning or losing their flavour, also what are those, whole sardines? Looks good
Ha, I was going to call bullshit until you said you eat crap at home and complimented my anchovy pizza (there was parmesan added before baking, though it's hard to tell).
Everyone I've ever worked with in the industry (BoH) ate garbage on their days off, especially the higher ups.
My ex was best friends with my last chef's wife, who couldn't cook, and when we went over for dinner he sat on the couch bossing her around, telling her to hurry up with what was essentially flyover casserole - and he was a fucking amazing chef when he was in the kitchen.
post your face when the other steward gets promoted over me because he's been there for a thousand years and never once asked about moving to a production role until i expressed interest. he has no previous cooking experience and couldn't tell an allumette from a tourne. he's also what i call a 'not-my-jobber'. the kinda fuckboy that will straight up refuse to help someone because 'it's not my job' and will whine incessantly if a chef or supervisor makes him do it.
>>7241349 Yeah I thought there was park but the photo had a bit of glare in it, if the anchovies are in there more for flavour than looks you might wanna turn them 90 degrees that way every slice has some in it
>>7241461 Practice and practice dude, other than that make sure the egg is cooked enough to flip, usually around 75-80% cooked is where I flip
As for cutting shit you just need to practice technique, bell peppers are great to practice on. I could give you a bunch of tips but honestly you would learn more from a YouTube video. Just make sure you have a good grip
Every time someone asks how to get better at some technique I always tell them to walk into a kitchen at an off time and ask for a job.
You spend one year on the line and have cooked more than most people have in their entire lives. You've also done it under pressure, after watching pros who've spent years doing it, and who've learned from watching multiple other pros.
It's not the greatest career move, but you'll learn a skill that will last a life time.
>>7241457 >your boss doesn't like you literally everyone else in the back besides that dude and his boy seems to like me a lot. homeboy and his dude have been sandbagging me a LOT lately. dude straight up disappeared for an hour and a half today and left me to do all the closing stuff, then magically appears a half hour after we were supposed to leave because he 'didnt want to be here all night' and 'no reason to be here a half hour after we were supposed to leave'. turns out he was just downstairs in the locker room the whole time. fucking guy is toxic as fuck and i want him to leave (REEEEEEE) but he's been there for like 6 years and i'm on my 7th month. maybe i'll just get fired and i can fuck off to the maritime academy and become a merchant sailor if foodservice doesn't pan out.
How many restaurants you worked st? That guy sounds like a bitch, honestly most of the time I've never worked at a place longer than a year before leaving for another place, that's just how being a cook can go
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