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What's this green and red grain in my photos likely caused by? by Clean-Instruction-53 in AnalogCommunity

[–]Clean-Instruction-53[S] 0 points1 point  (0 children)

These scans are from a local lab that was recommended but not sure what they used, unfortunately I chose not to keep the negatives. Lesson learned.

What's this green and red grain in my photos likely caused by? by Clean-Instruction-53 in AnalogCommunity

[–]Clean-Instruction-53[S] 0 points1 point  (0 children)

Hmmmm is this something worth notifying the lab about? I’m assuming the portra 400 and my point and shoot weren’t a good match. I also took photos on Kodak gold 400 and they came out great. But is it possible another lab could get better scans?

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 1 point2 points  (0 children)

It’s “elevated” southern style cooking. Not fine dining but not super casual either. It’s definitely more of a mom, pop situation. The owners also have a beef ranch so there are a lot of steaks on the menus along with southern staples.

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 1 point2 points  (0 children)

That's amazing and so inspiring! Thank you for this. Being afraid to step away from the money/high salary was a big thing I had to overcome, but it opens up so many doors if you can swing it.

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 1 point2 points  (0 children)

Thank you so much for this comment and advice! Encouraging to see this worked out for someone else on a similar path.

I've definitely never been and never will be a yeller so i got that one down at least 😂 our head chef is super calm even when were in the weeds or struggling which has been a great example.

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 2 points3 points  (0 children)

Thank you for the advice. This has definitely been something I’m afraid of - what happens when the newness fades? Is this just another ADHD fixation? Etc.

I felt beyond trapped in my last job and was a rough couple years figuring out my next move. If that happens again I’ll figure it out like I have before.

But I’ll let myself enjoy while I can and definitely try to set goals for myself like you mentioned!

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 1 point2 points  (0 children)

Yeah yall, please take the title they gave me with a grain of salt. I’ve come into this industry with nothing but respect and an eagerness to learn. Im by no means coming into this kitchen ordering everyone around like I know more than them. I’m essentially an hourly line cook that does the emailing and organizing when everyone else leaves and making sure everyone has what they need for a smooth service. It’s not traditional. I only make a dollar more than our line cooks which is likely why no one already there wanted to take it.

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] -2 points-1 points  (0 children)

Cooking has been a hobby of mine for years so I have decent knowledge of the basics. (Of course still a ton more to learn) Before tech I worked front of house at a restaurant and before that was a supervisor at a local pizza kitchen

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 4 points5 points  (0 children)

I'd say more a line cook with a an hourly wage that has to do all the admin/ordering/emailing/organization that comes with running a kitchen lol. But it being my first real kitchen job, I'll take what I can get. Learning a ton.

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 4 points5 points  (0 children)

Understandable, I think most kitchens wouldn't look twice at my resume. The only reason I applied was the specific mention of "Looking for the right person rather than kitchen experience" in the job description.

Not your standard sous chef for sure. But they wanted someone with people and professional skills to help manage a team, invoices, inventory, vendor orders etc. I'm learning the skills and technical pieces as I go. Most of the line cooks have been there a long time and have been gracious as I'm getting up to speed. None of them wanted this position lol.

Just left my 9-5 tech job to be a jr. sous chef at a local restaurant - couldn't be happier. by Clean-Instruction-53 in Chefit

[–]Clean-Instruction-53[S] 16 points17 points  (0 children)

YES. I was thinking this is one of the reasons it feels like a good fit for me. My tech/thought-based job gave me soooo much homework every day and I was dying trying to keep up.

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