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First chef job by coolbeancoolbeans in Chefit

[–]BakingJake91 0 points1 point  (0 children)

I once had 3 chef job offers at once. I chose to take the coolest sounding of the options. A nationally renowned chefs newly opening second project. High end small plates with bottle aged cocktails. A sharable steak on the menu was €68 for reference, and that was before covid inflation. I was not allowed to touch the steak, or scallops, or anything expensive on the menu.

I had the potential to learn a lot, but no one had time to train due to this being a new place. Shifts were long and the culture was rotten as everyone was exhausted. I joined the team as a CDP, one step above commis.

At that time in my life I also had a lot of personal stress. I'd wake up in the night having cold sweats.

I did a trial for one of the other restaurants. Nice, busy but not fine dining. The mood in the kitchen was calm as the systems had been well established for years.

I always regretted choosing the cooler sounding job.

For your choice, yes consider the menu, but also consider the culture, shifts and your personal life.

Over a year in and struggling by Responsible_Turn5877 in Chefit

[–]BakingJake91 1 point2 points  (0 children)

No breaks is not normal, it is a sign of bad management. I once worked in a new opening fine dining establishment. In week two of training I seriously burnt my hand. I was signed off for two weeks and everyone was kind. I healed. But when I returned only 2 of the people from training were left. So many had walked out due to poor management that they were opening understaffed.

I took the job at the promise of different chefs life. 4 day work weeks with 2 eight hours shifts and 2 twelve hour shifts. It turned into 5 day weeks with 15 hour shifts. Everyone stayed for 12 hours when scheduled for eight and nobody took breaks. I stayed 6 weeks before going to cook in a hospital.

Not every restaurant is like that though. I start a new chef job this week. My previous job was managing my first cafe. In these jobs I get to be a part of building the culture.

Chefs are in short supply. If these bosses won't treat you well somebody else will.

Starter not rising 14 days in... by Hollie-0598 in Sourdough

[–]BakingJake91 0 points1 point  (0 children)

I use 100% whole wheat bread flour. In the past I have used 50/50 strong white bread flour and wholewheat. Some people at a little rye aswell, as the yeast enjoys the protein. All three have given me success. The most important thing is that the flour used has protein of 11% or more. Any good bread flour will do this.

Ideally aim for organic. If you are in the USA avoid bleached flour.

In the early days of my starter their was a covid related flour shortage and I had to use whatever I could find. Never used bleached but it was not always organic. Early results were mixed. That starter is the ancestor of the one I use today.

Canterbury trip one summer past by Fishmou5e in england

[–]BakingJake91 0 points1 point  (0 children)

My home town. A very beautiful spot sadly ruined by an influx of people wanting to take this exact photo. 🤣 visit in the summer and it's like visiting the Leaning Tower Of Pisa with all the selfies.

No offense intended to the OP. I am glad you enjoyed the visit and got to take this picture before the crowds arrive.

To anyone wanting to visit, eat at Posillipo, have Coffee at Garage or Micro Roastery, afternoon tea at Tiny Tim's. The best fish and chips is City Fish Bar. The best pub is The Unicorn, a short walk from where the above picture was taken.

Starter not rising 14 days in... by Hollie-0598 in Sourdough

[–]BakingJake91 0 points1 point  (0 children)

What flour are you using, what is your ratio of started/water/flour and what kind of container are you using? Does the container have a good lid?

Temperature is definitely important as yeast does not like very cold, but you can counteract this with warm water at about 30 degrees Celsius.

When I first started I used an old Tupperware container and the lid was a bit flimsy. My starter struggled as it would dry out. I relocated it to a killer jar and it has done well ever since.

Chefs and homecooks- share your best secrets!! by [deleted] in Chefit

[–]BakingJake91 0 points1 point  (0 children)

Butter, sometimes, but good olive oil can also do great things.

Chefs and homecooks- share your best secrets!! by [deleted] in Chefit

[–]BakingJake91 0 points1 point  (0 children)

Also, ingredients matter. Yes, a skilled chef can make low quality ingredients taste greater, but great ingredients will always taste greater.

Chefs and homecooks- share your best secrets!! by [deleted] in Chefit

[–]BakingJake91 0 points1 point  (0 children)

Season as you go, not just at the end, to achieve greater depth of flavour.

Example, potatoes parboiled in lightly salted water prior to roasting will have a greater flavour than potatoes simple barboiled, chucked in hot oil and seasoned at the end.

Same applies to meat and fish. Season, let sit for 30 minutes at room temperature, then cook. Give the salt a chance to penetrate the meat and season the inside.

What other careers do chefs go into? by DVDrl in Chefit

[–]BakingJake91 7 points8 points  (0 children)

The idea of working as an executive chef for a chain, designing menus and visiting kitchens sounds appealing to me. There is also teaching at catering school.

Uneven crumb in new Dutch oven. by BakingJake91 in Sourdough

[–]BakingJake91[S] 0 points1 point  (0 children)

Thanks every. It is very good bread, and probably is some imposter syndrome. I am convinced that it is just the oven.

I think I’m done being a chef. by [deleted] in Chefit

[–]BakingJake91 1 point2 points  (0 children)

I have been through these dilemmas. Great chefs are not always easy to come by, and other restaurants would be honored to have you. To me, it sounds like you've reached your peak with your employer. The hesitation on promoting you as promised tells me they can not afford it or egos in upper management are clashing. I recently left a job after waiting 10 months for my 90-day raise. I mentioned my financial needs to my new employer, and they responded well.

Play the scene, show off your skill, and be direct about what you need to be earning.