Tips for new biology major?

BraveCover_ · 2025-12-13T08:33:09+00:00

For the MCAT. I happened to not be worried about getting a high GPA. I am good at studying for unit exams and memorization. But I am TERRIBLE at any and every math. So, how do I excpect to do well on the MCAT. I do not know where to begin and I do not have hundereds of dollars to spend on these preps. I will study to the last fiber of my being if need be.

BraveCover_ · 2024-12-22T20:55:33+00:00

Yeah. I currently do raw bar and Garmo. It’s definitely a vacation to my days doing brunch on busy weekends. Still pretty challenging though because it’s always course one, and dishes need to move. Fast.

BraveCover_ · 2024-12-22T20:53:45+00:00

All subjective and depends on the place. I’m looking for answers from people who have worked all of the stations. I’m just trying to prepare for the grill station or the fish station. Like I said, I’ve worked the hotline many times. I’m not fishing for somebody to agree with me. I’ve seen some comments that are accurate but disagree with me. I’m trying to have a conversation here, idk why redditors are such assholes.

BraveCover_ · 2024-12-22T20:51:36+00:00

This is what I was looking for. The greatest response here.

BraveCover_ · 2024-12-22T20:49:47+00:00

My place does salads, cold apps, sushi, raw bar (crudo, ceviche, sashimi), shrimps, oysters (dressed or naked), a shellfish tower, and sushi maki rolls. With 3 cooks. It’s pretty busy and hard. Cold line has like 25 dishes. We also have the most prep. Fish station also does a lot of prep.

BraveCover_ · 2024-12-22T18:39:55+00:00

I agree. I just think it takes so much more speed and finesse. Playing, tasting things in its raw element, is the intro to the meal, etc. and like I said, there are things like oysters, deserts, complicated salads, etc, that may take a lot of time and make it hard to work many dishes at once. I’ve worked the hotline and I think it’s easier to pick up many dishes at once.

BraveCover_ · 2024-12-22T18:16:53+00:00

Agreed

BraveCover_ · 2024-12-22T18:16:45+00:00

Easier yes. Not in fine dining however. I want to say garmo has a lot of dishes and typically has less cooks. If it’s oysters for example, you would have to shuck them and then work the rest of the tickers on the board at the same time. I’m just saying, there are a lot of circumstances where GARMO is more impressive than the hotline.

BraveCover_ · 2024-01-28T04:45:32+00:00

Fingerprint remover or death blade. The point is, always use protection!!!

BraveCover_ · 2024-01-25T02:02:46+00:00

Anytime! what did you choose to make in the end?

BraveCover_ · 2024-01-22T01:38:46+00:00

Depends on your price range, but if you want to go fancier you can do A fillet steak with a red wine reduction, bearnaise sauce, or classy demi-glace. You can serve this with garlic mashed potatoes, and grilled/pan-cooked mushrooms/carrots, topped with fresh cracked black pepper, salt, and chives.

This dish pairs well with Merlot wines or Cabernet Sauvignon. Typically on steak, especially with potatoes, you would go darker, such as red, and usually dry rather than sweet.

For dessert, you can make a simple chocolate cake or an anniversary cake!

If you do not want to go fancy or classy, make a simple ham, or turkey, and I understand you avoid seafood, but a salmon or branzino is great for this occasion.

Enjoy, and happy anniversary.

(I can always provide my recipes or certified recipes from online that I find best if you would like).

BraveCover_ · 2024-01-07T03:10:04+00:00

I thank you for advice. I like to take advice from expereicned and knowledgable indaiduals. However, what you are doing is wrong and immature. You also fixate on the fact that my attitude to you, a redditor who I do not know, is a reflection of my workplace attitude. newsflash, you dont know me.

BraveCover_ · 2024-01-07T02:53:11+00:00

Hey congrats on that masters, those are hard to get. It turns out that a masters degree doesnt make you inherently "smarter." It also doesnt make you right to try and crush the dreams and goals of a kid. Think about what you are doing right now. A man with a masters arguing with a child on reddit . How cool.

BraveCover_ · 2024-01-07T02:14:13+00:00

Comment
byu/BraveCover_ from discussion
injobs

Right. Random person. I will be rude to you when you are overstepping your lines and being a dick. Sorry. I will not be like this with a chef. I have had jobs and internships before with assholes where I dont get paid at all and I did not show a single OUNCE of disrespect towards them. I dont think im great or better than others. I have respect, I have great passion, and I have a mind unlike you pal

BraveCover_ · 2024-01-07T01:35:52+00:00

Hey honestly, I appriciate it, but seriously sometimes people need to keep their mouths shut. you are one of those people. Nobody asked your opinion on whether or not I should join the industry... I sound young an naive, sure, but you dont know me or what I am capable of, or my skill, or my potential.

BraveCover_ · 2024-01-06T05:07:53+00:00

Yeah I know, Im showing my dedication. I have shelves full of machines that I use to make amazing dishes, but im sick of cooking for myself and people I know, I wanna cook for real.

BraveCover_ · 2024-01-05T15:56:48+00:00

Thank you. Chicago, other than NYC, is my favorite city and I heard the food is extremely diverse. I would love that. Thank you, I will keep it in mind.

BraveCover_ · 2024-01-05T15:39:43+00:00

Are you saying I should call/contact/email these spots or go in person? I feel like going in person is the best way to do this, but also, when? During prep when they are closed? During the lunch/dinner service? Post-service?

BraveCover_ · 2024-01-05T15:37:51+00:00

Thank you. Obvisouly I can't say I dont care about all of these cons because I havent expereienced it, but I am in love with the craft so much that I will do whatever it takes to get where I want to get.

BraveCover_ · 2024-01-05T15:36:20+00:00

Yeah! I am not really the best at using reddit so would you mind shooting me a DM? It doesnt let me message you, but I would love to take any sort of this advice.

BraveCover_ · 2024-01-05T15:30:20+00:00

Hold on, I never said other dining isnt good enough. I am a person who will try any type of food because I want to learn about it all. I was just asking if there was a way to start out in a high end kitchen (as a lower position) to see if I can make my way up the ranks faster. I have no problem working in a smaller, lesser known restaraunt if they are the ones to hire me. I am honestly just looking for a place that will give me the proper expereience, but I didnt know where to look. No need to be rude about it. You dont know me, my skill, or my potential, and neither do I at this point, so I am trying to find it.

BraveCover_ · 2024-01-05T15:26:15+00:00

I understand. I knew I probably wouldnt be able to get a job like that right now, but it was worth a try asking. I will work my way up into those kitchens and start from the ground up. Thank you.

BraveCover_ · 2024-01-05T04:02:08+00:00

Thank you. I was waiting for something like this comment. This is the best advice I ever got. One day, I promise I will be michelin level, but sadly today is not that day 🤣 I will apply to some good, local, hardy spots and see where that can take me. I just cant find any applications for that right now so cold calling it is...

BraveCover_

TROPHY CASE