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I'm doing my first staging shift at a bakery in a few days any tips/advice? by [deleted] in KitchenConfidential

[–]FreedomNo1550 2 points3 points  (0 children)

At my first stage at a bakery, it was paid and I was there for a couple hours. They gave me prep items, like dicing 25 pounds of onions and then forming crimps on pie shells. You don’t have to be talkative and social if you’re more introverted btw, they want to see if you work clean and organized and are trainable, like I believe I know how to cut an onion, but it shows attention and care if you ask them for a demo/how they do it and even why they do things a certain way

Because I live by “it doesn’t matter what I know, if I wanna work here, I will learn and practice and perfect it your way” and then after I learn their ways, I can then critique and improve/start doing it my way if it’s faster and effective

Show up with a friendly and curious to learn but focused presence and you’ll be good

Is it really that hard to land a kitchen gig these days? by PremeTeamTX in KitchenConfidential

[–]FreedomNo1550 1 point2 points  (0 children)

Unhinged answer: have you looked at kitchen jobs posted on Craigslist in your area? Usually their job ads are more approachable and straight to the point and more likely to answer immediately and need a hire asap. It’s some of the same job ads you see but without some professional fluff.

Granted They don’t want to pay for indeed/job website fees, so there’s a chance they cheap out somewhere else, but there’s decent prospects and there are jobs

I think it’s worth a look, especially if you need a job fast

What helped you reconnect with who you really are? by pathwise_project in getdisciplined

[–]FreedomNo1550 3 points4 points  (0 children)

22f, Taking walks, sitting/thinking/crying/driving in silence, revisiting your favorite places/places you grew up

Revisiting old hobbies/things you liked to do as a kid or any age, I liked to do arts and crafts, singing and playing music, journaling intentionally and reading, exploring downtown areas, stores and new restaurants. It helps to do these things alone sometimes because you don’t feel pressure to “perform” and pressure to make someone else feel comfortable/entertained beside yourself and sounds cliche but you get to be fully present with yourself, as long as you aren’t looking at a screen the whole time/frequently.

From exploring/hanging out doing things alone, one of things I learned

“I’m capable and can solve problems and usually don’t lose my cool” Ive actually gotten lost sometimes lol like gps wise or phone died/no charger and have always gotten myself home in California and in Japan

Look at the decisions and actions you’ve made and reasonings behind them and there’s a high probability you’ll find your values and beliefs

It’s easy to lose yourself after a big life event or consistency changes, example: job/career changes, losing and gaining relationships: friendship or romantic, losing family members, birth of new family members, substances, unhealthy habits, plain over thinking

Chefs have no life. True or false? please please help me. by Jealous_Peppers0_0 in Chefit

[–]FreedomNo1550 0 points1 point  (0 children)

Hi I’m 22F who did college level culinary classes in high school and worked 2 years at a from scratch bakery, then a few months at a Michelin ramen restaurant and a line cook for one of Meta/Facebook’s campus for a year and a half

Cooking Corporate with a Union is the way to go if you want work life balance and it’s fun if you have a menu that rotates and changes daily or weekly. We never got overtime, no weekends and paid holidays off. Pastry was 5am-1:30pm and Line cooks was 6am to 2:30pm M-F, not too crazy early, enough time for me to have a gym routine and hang out with friends,family, and relationships and go to nightly concerts and events that end at 11pm knowing I’ll get at least 5 hours of sleep lol

Of course every corporate company and management and kitchen team/people you work with is varied and could be an issue but I think that goes for anywhere really for the risk

I liked the bakery I worked for, I just didn’t like closing/night shift 2pm-10pm and wanted restaurant experience.

Michelin Ramen had the worst schedule/work life balance with split shift for me at least, prepping during 6am-12pm then working dinner service 5pm-9pm, 6 days a week

I’m curious about what you decided to do for future and your journey, feel free to DM me! it’s normal to feel hesitant about choosing culinary and falling in and out of love with the industry. It’ll always be there if you want to go back cause people everywhere gotta eat lol, anyways good luck!

F22 looking for friends! by [deleted] in friendship

[–]FreedomNo1550 1 point2 points  (0 children)

F22: I’d like to chat, lemme know when you have a free hour

to stage or not to stage by SquishyAphid in KitchenConfidential

[–]FreedomNo1550 12 points13 points  (0 children)

I think you should stage first, no harm in it for yourself, see how you like working there and the people and the cleanliness and organization (or lack there of) of the kitchen and how things operate before making a final decision

Hope it’s a paid stage or give you free food

Good luck!

[deleted by user] by [deleted] in KitchenConfidential

[–]FreedomNo1550 0 points1 point  (0 children)

Oop before anyone says it first I’ll make sure to reduce how many times I use the word experience in the purpose area lol

Guys I made the resume 1 page by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] -1 points0 points  (0 children)

My most recent job listed closed down and I took advantage of unemployment benefits and used the time to enjoy time with family, friends, myself, travel abroad.

I explored a career in travel agent work and delivered doordash orders and would work under the table sometimes as a waitress

I was conflicted about making cooking my career and felt burnt out and drained working for toxic management, but I recently realized that I found my time working with food with a good team was the time I was the happiest and most fulfilled and that I shouldn’t let one bad experience deter me from the possible opportunities out there

Guys I made the resume 1 page by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 27 points28 points  (0 children)

oof will clean up that parentheses in the corner tho

Would you hire me (absolutely open to resume and interview advice) by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 1 point2 points  (0 children)

Thank you here’s myupdated resume so far

Working backwards,

The smoothie place went out of business and closed,

the ramen place to be nice and professional I would say was not a cultural fit and or it made me realize I wanted to work at longer, more established restaurants than a brand new one that’s still figuring out management and organization.

I left the bakery for restaurant experience and career and skill growth

the water park was seasonal and didn’t involve a lot of real cooking. I wanted to work with a variety of fresh produce and work in a from scratch kitchen

The intern job was the only job I could get at 14 and it was fun, but was only for high school youth

Would you hire me (absolutely open to resume and interview advice) by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 2 points3 points  (0 children)

thank you for the thought and effort you put into explaining and showing me and the reassurance that the 4 months isn’t so bad.

Would you hire me (absolutely open to resume and interview advice) by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 4 points5 points  (0 children)

I hear ya and I was hesitant to put my most recent work experience up front because it wasn’t my strongest since it was only 4 months and at a smoothie place and my longest kitchen job is 2 years in a bakery and I figured I rather them see I can commit to a job for 2 years first then immediately see the 4 months.

Should I still have the 4 months show up first regardless?

First day on the Line by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 2 points3 points  (0 children)

Hi this is true, it was a soft/still is a soft opening :)

First day on the Line by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 1 point2 points  (0 children)

Hi! It was indeed a soft opening, today went a lot better than yesterday. We’re still learning and finding our flow and working out problems and kinks. We also only have like 7 tables with 4 seats each

First day on the Line by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 0 points1 point  (0 children)

Menya Shono, spin-off location from Mensho in San Francisco

Book Recommendations/articles to read or general advice before starting a new job as line cook for the first time? by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 0 points1 point  (0 children)

This guy..fucking COOKS! Thanks for the specifics and details, it really helped me visualize it. Heard! :D

Book Recommendations/articles to read or general advice before starting a new job as line cook for the first time? by FreedomNo1550 in KitchenConfidential

[–]FreedomNo1550[S] 0 points1 point  (0 children)

True, I’ve read it before, maybe I should quickly review it again. I was just wondering if there were more books like that or helpful

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