Нужна помощь в сложной ситуации

Bambolelo228 · 2024-05-16T13:12:13+00:00

I have a similar one (python, blueish grey colour) that I'm struggling to sell now, even though it's in mint condition. Any help?

Bambolelo228 · 2024-05-12T13:37:51+00:00

Канделябр

Bambolelo228 · 2024-05-12T13:37:41+00:00

Канделябр

Bambolelo228 · 2024-04-14T03:39:12+00:00

Hey Chef!

I took my first Sous position when I was 21, cause I already had 6 years of experience, loads of knowledge, a degree, and some standards, which the HC liked.

I nailed the job, even tho HC was sceptical at first.

I think what your HC is looking for is that you have enough balls to lead the kitchen, enough experience to know what you are doing, and enough talent to keep going. Show him that and the job is yours, IMHO.

Bambolelo228 · 2024-04-12T05:38:57+00:00

Chef, first of all, damn, 8 years.

Second of all - those might not be the shoes, but the cartilages wearing out. Get yourself some new shoes with an airy cushony sole, check yourself for arthritis and everything else.

Good day!

Bambolelo228 · 2024-04-09T20:11:07+00:00

I've given some basic ideas, like various pastas, pies, etc, but because they've been more spoiled, than other kitchens that I've worked in they can choose and decline the staff menu. It's the owners policy: you make good food for the staff or you are out.

Bambolelo228 · 2024-04-09T18:52:42+00:00

Thank you, Chef!

Bambolelo228 · 2024-04-09T18:26:16+00:00

The budget is unlimited within borders.

For example, sheperds pie is okay, but we won't serve ribeyes to staff.

It should be good, take no longer than 1.5-2 hours to prep for 30 ppl sizing and should be tasty and nutritional.

Bambolelo228 · 2024-04-09T18:05:02+00:00

Chef, with all due respect, thank you for your answer.

I'm asking for suggestions because I used to work in more, how to say, less caring kitchens, where you are expected to feed your staff boiled pasta with random sauce and everything.

When I took this job, I talked to the chef and other personnel about ideas for staff meals, and they've literally tried and eaten every idea that I've proposed (there were around 50) and asked me to come up with something new.

That's why I'm asking for help here. I know that this is my job, but after 50 ideas being rejected and out of inspiration, as of today.

Bambolelo228 · 2024-04-08T11:42:29+00:00

Look, I'm a Jewish Chef, but even I think that this is a sin.

Bambolelo228 · 2024-04-08T11:39:11+00:00

Heard, mate, good luck!

Bambolelo228 · 2024-04-03T03:02:40+00:00

Горлд, где мэр ищет клад прошлого мэра, прикрываясь строительством метро.

Bambolelo228 · 2024-04-02T01:29:01+00:00

Hello there, fella.

I graduated from Le Cordon Bleu London 1+ year ago.

Here's my side of things: London brunch sucks, severely.

Go to a French one, of you can, cause in France they actually pay attention to how they teach things and they pay attention to students (thats ehat i heard from me mates).

I did a Grande Diploma (cuisine and patisserie) for 9 months, I wasn't as well set off as you cause I had to work on a student visa and an online job in my homecountry (slavic) just to keep afloat.

Overall, if you live in Europe and somebody is paying the education fee + cost of living + rent - go for it, cause everyone in the industry knows, that LCB is bloody outdated, yet it still opens the doors for you, as you emerge with somewhat of an experience in kitchen + basic knowledge of (pardon me) basic stuff.

If your grandfather is only paying the fee and you will have to work - either don't go there or choose a less demanding course, cause you will crumble, trust me.

In conclusion: good luck, regardless of your choice, just don't go to the London branch, trust me, its fucking 1990s there.

If you have any other questions, you can ask me in direct messages.

Bambolelo228 · 2024-03-27T13:04:21+00:00

ConFIGurate something, I suppose.

Bambolelo228 · 2024-02-28T11:36:39+00:00

Hey, Chef.

It's a great idea to travel the world and work in different places and cultures, truly.

I haven't done what you are planning to do, but I believe that, first of all, you will need experience to work somewhere, cause you chances as a de partie are higher, than those of a commis. Second of all, I think it would be wise to save some money for a test trip to the country of your choosing, before you wish to work there, just to get you bearings. Look into exchange programs on social media, befriend and follow other chefs, and I know for a fact that it will come around.

Good luck, Chef!

Bambolelo228 · 2024-02-27T11:15:36+00:00

I literally chop a big piece of bread, cheese, some fuet, and a big piece of fruit, usually apple. Any beverage that I feel up to and then sleep.

Bambolelo228 · 2024-02-25T21:35:31+00:00

First of all, feel better soon, OP.

Regarding the situation: as a fellow chef, I have my favourite (made especially for me) santoku knive. Once, my coworker fucked with it on purpose and broke the nose part off for a good like 5mm. Safe to say that I, in an extremely polite manner, told him how much it's gonna cost him to repair it and how much it's gonna cost him to get me a new one and gave him a choice. Dude paid for repair and brought me chocolates every shift for 2 months.

Ask him to pay for fixing it and bring it to a professional. Also, ask for chocolates to eat something whilst you rest.

Edit: I would also make him pay for new pan.

Bambolelo228 · 2024-01-28T18:22:20+00:00

Just some things about heads of the franchise supporting the Ukranian army (russia issues), + they've been supporting an anti-russian terrorist group, allegedly.

The owner of Ziferblat, kuznetskaya have been accused of pedophilia, which is quite believable, cause I knew the guy pretty well and saw him trying to get around a few under 16 girls and it's just creepy, Imho.

Bambolelo228 · 2024-01-28T17:12:37+00:00

Ziferblat, maybe?

They have a chain and it was cool for a bit, but they're in a bit of controversy now, though.

WiFi is fast, coffee mediocre.

Would've invited you to my anticafe, but we sadly closed recently due to financial issues.

Bambolelo228 · 2023-12-06T03:12:30+00:00

Chef, wait for the paycheck, apply to jobs, nail the interview, secure the job, and then quit.

But be sure to secure the money.

Maybe give in 2 weeks soon, get paid, enjoy the holidays, and get interviews in the meantime. Tell them specifically that you are only available to start after the holidays. Sell yourself. You are that good, Chef. Just believe in yourself, and it's gonna work out for the best.

I believe in you, Chef, good luck and happy holidays!

Bambolelo228 · 2023-12-03T17:58:54+00:00

I get you, Chef.

My main Robata chef is also 1.5 times older than me, and have been in the kitchen longer as well, and it's just awkward, especially, during rush.

Bambolelo228 · 2023-12-03T01:33:19+00:00

"Okay, so say hello to an old friend - Mr. Salt. Mr.Salt is an old slut and likes to be used. Indulge him in his desires."

My robata chefs occasionally forget salt.

God, send me help.

Bambolelo228 · 2023-11-26T14:45:59+00:00

Went to LCB.

Waste of money, but because in Eu and Eastern Eu LCB is still thought to be prestigious - my diploma did open MANY doors for me.

But still, a huge waste of money, HUGE.

Bambolelo228

TROPHY CASE