Archived threads in /ck/ - Food & Cooking - 2888. page

>>7401862
Be white, male, decent looking, and work at an upscale steakhouse. I'm not making any social commentary. It's just true.

>>7401862
Know the menu well enough to answer questions about all the dishes and make recommendations.
Always know the daily specials.
Be polite, smile.
Pay attention to your tables.
Don't fuck up the orders.
Bring out drinks in a timely fashion, make sure to provide refills when drinks get low.
Bring out food when it's ready so it isn't sitting around getting cold in the kitchen.
Bring the check in a timely fashion.

File: image.png (236KB, 428x438px) Image search: [Google]

236KB, 428x438px

>>7401862
>kitchen manager
>manager
>wants to be waiter
>waiter
>how can I secure a great position without sacrificing the money I currently make?

This is bait, yes?

Bump for branzino

You expected a lot from a bar of chocolate...?

>>7401321
its called nostalgia

>>7401307
>These fucking SUCK. They don't taste anything like the crunchie bars. They were expensive too.
I was disappointed too. There's barely a little layer of toffee-crunchie flavor above what is really just a Chocolate coated Digestive.
>Have you ever been really disappointed by a meal or a snack?
Sometimes I see Crunchie at a lebanese/arab grocery by a register, where I loathe to buy them all or else look like a pig/ Sometimes I get them from a friend flying through Heathrow by the bag or I wipe them out into my own carryon bag. They're crazy expensive on Amazon, grrr. My favorite british bar! Good taste anon.

Want a recipe? The inside is called "honeycomb candy" and if you have a silpat and some nerves of steel to pour out and handle molten sugar, it's not too hard. Pretty much "peanut brittle" with more foam and lack of nuts.
http://www.foodnetwork.com/recipes/honeycomb-candy-recipe.html

Perfect firmness for shoving in your anus, right op??

>>7401253
I bet youve literally done it

>>7401263

Im not gay but $20 is $20

>>7401198
What the fuck?

>>7401198
Looks tasty af desu senpai to be honest pham. Pour some syrup over that and you'd be in heaven.

>>7401198

Idk how to feel about this.

>>7396760
dunk the dollar in water, lay it on a flat surface and tug lightly at the sides. Keep repeating the process until it's stretched enough.

These two dishes are my weekly staples:

>Italian Sausage
>Penne
>Jar of Ragu

Cheap Italian food right there. Should last a couple days, if you aren't a fat fuck.

>Ham
>Olives
>Provolone
>Bread

These can make easy, cheap, and nice tasting muffalettas.

>>7396760

If you share a kitchen how about getting to know everyone (alcohol helps) well enough that you can make the slight accommodation to get together for dinner a couple times a week.

Or is that just too much of a stretch for the current generation?

I'd say gin is one of the more subjective liquors out there, especially now that there's 10x more with all the artisinal distillers offering it now.

I used to drink Bombay Sapphire a long time ago, but switched to vodka when I went full al/ck/.

>>7395746
I buy a couple of handles of Tanqueray at Costco for $20. But I had the opposite trajectory--I used to drink nothing but Taaka and Barton's vodka. I kind of like the tonic mix with the gin. Makes me feel better somehow.

>>7395756

I love a gin and tonic, I simply just drink too much to make more than one or two cocktails to start the night off with.

I've also noticed that gin is more likely to give me a headache/hangover.

that's a lot of tomatoes.

shitloads of very finely diced onions carrots and celery cooked down til caramelised
brown the fuck out of some beef and pour wine over it to get the crusties off the put it all in the pan
chopped browned chicken livers
minced garlic
little tomato paste
half water half milk
cook down for a billion years
finish with parmesan and parsley/basil

boom there's your bol now do your spag or your tag idgaf

>>7392769
Thanks anon. I will try that tonight. Is it ok to replace the wine with vodka? I don't have any wine at home.

Add sliced up bacon. Some stores have them in bits already. Adding beef stock cubes is always good

how is that 'cringe'. these threads are so fucking bad.

Use the fucking catalog; this isn't /b/.

>>7403181
He's just shitposting while riding the school bus

Sage and report

A good start is living near the ocean and finding super fresh seafood.

I used to go collect my own fresh clams at the beach, which I'd never really thought much of before at restaurants, and simply steaming the fresh shit and making a sauce out of the juices is amazing.

Seafood soups are the sort of thing that depend entirely on fresh seafood. If you don't have it, don't bother.

>>7403098
I live 5 mins from the ocean. A lot of prawn trawlers dock near too. I live in the Australian tropics so there is a lot super fresh fish, mostly snapper, barramundi and Atlantic salmon.

>>7403098
>I have no idea what to do

Easy. First you make seafood stock. You can use fish trimmings, clams, mussels, shrimp, whatever. Aromatic vegetables like carrots, celery, and onions are often added. Make the stock, then add whatever other things you like.

Do a search for bouillabaisse recipes; that sounds exactly like what you're asking for.

Just because the resort is 4 star doesn't mean jack shit about the restaurant. Michelin only goes up to 3 stars btw and I doubt the restaurant you're applying to even has one.

If they called you for an interview, it means they are interested. Be as clean as you can be (beard, nails, etc etc), and try showing you're square and like "order" without being autistic.

Good luck anon.

>this anon just discovered the concept of duality

Surprise: most chefs who spend 80 hours a week cooking don't want to cook on their time off and eat easy pre-made shit most of the time.

My last chef had a great palate and came up with great dishes all the time, and then I went over to his house and there were stacks of delivery chain pizza boxes in the recycling and frozen chicken tenders stuffed in the fridge.

David Chang is literally using pleb food as part of his appeal as a celebrity chef, because it's quirky and hipster, and because he knows people don't relate to someone whose all highbrow business.

File: 20160222_091740.jpg (2MB, 3264x2448px) Image search: [Google]

2MB, 3264x2448px

Unless you get staff meal... u starve.

>>7402535
used to be a first job for teenagers to get experience. now more often it's an older drug user who can't work anywhere else.

File: 1449179263080.jpg (1MB, 2048x1536px) Image search: [Google]

1MB, 2048x1536px

>black olives on everything

People in general have become a lot more reliant on unhealthy quick meals and less on home cooked food, so we have a lot of fatties in general now.

Theres no ammonium chloride flavored products where you live?
thats just wromg.


I want to try some;
Hot pockets
twinkie's
corn dogs
digiorno
and taki's habanero chips

all bad shit I know

>>7403100

>Twinkie

Sort of a cheap, moist vanilla sponge cake with a cheaper cream filling. all in all they aren't bad when you're drunk or stoned.

>>7401973
Ausfag?
My bro bought some back from Finland and try as I might, I couldn't enjoy it like Vegemite.

>>7400927
you can just deal with it. The nightmare starts in the same situation but if you have to serve it to other people and you don't have a backup plan.

File: 1445290718275.jpg (15KB, 300x300px) Image search: [Google]

15KB, 300x300px

>>7400927
>fuck up making some pasta sauce, unbelievably hot, too many chillies I think
>actually have to stop halfway to go to the store for milk
>power through the rest of the terrible tasting hot mess I have made

File: Chicken Paprika.jpg (128KB, 1280x720px) Image search: [Google]

128KB, 1280x720px

>>7400927
it's okay cause you gained some skills, the more you cook the better you'll be. Or at least that's what I keep telling myself.

>be me cooking today's lunch
>feel inspired since I saw this Gordon Ramsay's video for boeuf stroganoff
>take some chicken breasts and roll them in paprika, cumin and a little bit of paprika while i cook some onions and mushrooms
>cook the chicken with the rest
>imfeelingthis.jpeg
>add some chicken broth cause it's professional
>add some cream
>shit looks dank, my roomates are salivating
>get a boner from so much skillz

mfw when it was just meh, with undercooked mushrooms and not a very good mix of spices

pic related de chicken stroganoff

It wasn't all that bad but I know what to do different next time.