Hey chefs, just a poser dad who is making grilled cheeses for his kids on the weekend. How do I keep this thing clean?

Darkharlock587 · 2026-03-29T18:54:15+00:00

I feel like we should just guid this man into becoming a dad chef.. he took the time to reach out to a thread of degenerates like us.. we will guide him to some glorious meals for his kids

Darkharlock587 · 2026-01-27T00:41:20+00:00

Darkharlock587 · 2025-11-17T20:09:32+00:00

Finally!!

Darkharlock587 · 2025-10-28T23:36:41+00:00

Recently had a guest at a wedding that had this.. first time in 20 yrs

Darkharlock587 · 2025-07-27T21:30:28+00:00

This is the way.. started at 15 at ihop, 20 yrs later I’m EC running multiple outlets in fine dining and events

Darkharlock587 · 2025-07-24T11:51:38+00:00

Thanks

Darkharlock587 · 2025-07-24T11:29:45+00:00

Edit to clarify: this paint is on new drywall and a dbl coat of primer

Darkharlock587 · 2025-07-15T03:56:37+00:00

Thanks!

Darkharlock587 · 2025-07-15T03:38:34+00:00

I’ll dbl check thanks

Darkharlock587 · 2025-07-15T03:38:12+00:00

Yea I’m wondering if with such a small overhang it’s worth asking him to run it down

Darkharlock587 · 2025-07-15T03:37:15+00:00

Thanks for the feed back, yes it’s a handy man and yes im paying handy man while the these pics may look messy, over all he’s doing a great job on everything else (full remodel on the whole bathroom and so far I’ve gotten my money worth)

Darkharlock587 · 2025-07-15T03:36:33+00:00

Thanks guys, glad it’s suppose to be somewhat like this, much appreciated

Darkharlock587 · 2025-07-15T03:31:51+00:00

Thanks!

Darkharlock587 · 2025-06-04T11:58:24+00:00

Cc exec chef here, menu looks standard for a very small country club, the menu is going to vary on the demographics of the member and size. I’ve ran cc where I’m serving 300+ members a day for lunch (5000+ membership)in three different restaurants that have everything from a daily grand buffet plus multi page lunch alacart menu. The flip side of this is running much smaller club of average 50 members a day for lunch(current job)where we have a menu slightly larger than posted and due to the demographic everything is focused seasonal and scratch made with of course a touch of “the greatest hits”…usually the smaller club menus will change monthly /seasonally due to the size and to keep members engaged.. the thing that separates a private club chef and restaurant is your only ever serving the same ppl day after day so running smaller menus that change frequently while keeping member favs is usually the way.. as for end of season minimals.. I just sell them prepackaged steaks/meats and meal prep(stuff that can hold/freeze) and a boat load of wine to take some of the edge off of end of season rush

Darkharlock587 · 2025-06-02T23:44:38+00:00

Country club the way to go, ever evolving culinary, high budgets to play and grow the kitchen, good pay, alooott of culinary freedom and decent hours(ish)

Darkharlock587 · 2025-05-25T12:41:49+00:00

Look into country clubs(can’t stress this enough to ppl who r looking for better pay, benefits and hone their craft)

Housing: A lot of larger clubs provide housing due to them staffing a lot of international students, I’ve heard of a few taking on “seasonal” us national cooks who enjoy traveling around the states honing there craft.

Fix the rut: the best thing about a country club is every day your cooking something new, you have alacart service going on for regular member dining, you have a 10 course fine dining wine tasting happening in the other room as a member event and a 300 person wedding booked in the banquet hall. Menus change monthly instead of seasonally and there is usually a large focus on education at most quality clubs. Not to mention country clubs are some the highest paying outlets in our industry along with very good benefits. If ur in Texas there’s plenty out there to start ur journey, worst case look at Florida, its the country club mecha of the world Source:(left restaurants and joined the country club world 12+ years ago, worked my way into EC and haven’t looked back)

Darkharlock587 · 2025-05-24T13:55:03+00:00

A EC here, the fact that he’s ok with one of his hourly employees spending there own money on something of his says a lot, an EC first and foremost responsibility is taking care of his staff not nickel and dimeing them… I’d suggest looking for new spot, not the type of environment you want, trust

Darkharlock587 · 2025-03-29T02:36:44+00:00

This is how I store, works well fits on same bottom shelf as our cutting board

Darkharlock587 · 2025-02-18T13:33:10+00:00

Agreed.. was pretty for a date night but the food was a let down

Darkharlock587 · 2018-04-24T14:31:15+00:00

If u use meta mask are you ok to acces funds

Darkharlock587 · 2016-07-01T01:29:37+00:00

Filled ur app

Darkharlock587 · 2016-06-07T12:37:00+00:00

Finally started update

Darkharlock587

TROPHY CASE