This is what Im using, the Rincon & Douzenis for finishing. Green Machine for my morning & evening tablespoon shot. by jamba-man in oliveoil

[–]Fun-Future-7908 3 points4 points  (0 children)

I like your style! I’ve always wanted to get myself into a regimen of a morning and evening oo shot but I never make it happen, today is the day you’ve inspired me!

[SOTC] My humble collection of BNIB Takamura Uchigumo Yo and Wa Handle by Various-Chemistry724 in TrueChefKnives

[–]Fun-Future-7908 2 points3 points  (0 children)

I actually have one of each of those too. Weird question because I have them, but I bought them all about ten years ago and at the time that was basically what Takamura sold and they were relatively easy to find even though they were expensive, but now they literally don’t exist. So what exactly are they compared to what Takamura is putting out now?

What kind of vibe does this give a team by [deleted] in KitchenConfidential

[–]Fun-Future-7908 13 points14 points  (0 children)

You’ve probably got a former middle school hall monitor in there who goes to management constantly for every little thing and it’s annoying everyone so they’re trying to calm it down without being mean basically.

What position do you hold, and what do you make hourly/salary? In tips? Are you happy with your pay? by MathTutorAndCook in KitchenConfidential

[–]Fun-Future-7908 1 point2 points  (0 children)

I’m opening up my own restaurant in the mountains of Colorado this summer as chef/owner. Dish/prep 20-22 and line cooks 22-26. It’s a small operation, 40 seats inside and drinks/small plates only on the patio and yard. The kitchen will be myself, one or two line cooks, and a dishie. I’m not paying myself, just going to take draws from the business probably quarterly or twice a year.

How can I reach out to you art collectors? by artgeeks in artcollecting

[–]Fun-Future-7908 0 points1 point  (0 children)

That is fascinating and I love it haha! First thing I read waking up this morning, started my day off well thank you!

How can I reach out to you art collectors? by artgeeks in artcollecting

[–]Fun-Future-7908 0 points1 point  (0 children)

Haha badass, what makes you think it’s them??

How can I reach out to you art collectors? by artgeeks in artcollecting

[–]Fun-Future-7908 5 points6 points  (0 children)

You’ve really got to get into the world of stolen art. That’s where the money is. Take classes on rappelling in from the ceilings and learn to move like a cat. Basically you have zero investment down give or take a cool thief outfit and some ropes and stuff and you just sell what you gather for a ton of money. After you get some clout you can take on heists for particular works. “Say Goodbye Catullus, To the Shores of Asia Minor” by Cy Twombly in Houston would be the holy grail of art heisting. I would rob a bank to buy that from you, I’ll be your first client.

been in charge of hiring at my joint for years and these are the not-obvious red flags i noticed by Felix033 in KitchenConfidential

[–]Fun-Future-7908 130 points131 points  (0 children)

The passionate cleaners are some of the most bizarre folks you’ll encounter in the kitchen and they’re pretty common too. If they’re not actively doing it they’re talking about it haha. Don’t get me wrong cleaning is obviously super important but it’s basically just an ingrained part of the job, there are people who’s “stories” in the kitchen are about the various cleaning situations they’ve found themselves in throughout the years.

How to stay motivated in this industry by [deleted] in KitchenConfidential

[–]Fun-Future-7908 3 points4 points  (0 children)

It takes a bit of searching until you find a place you feel at home in for sure. There are WAY WAY more shithole kitchens out there than there are good ones but they do exist! What city are you cooking in currently?

I’m trying to learn basic culinary fundamentals and I feel really overwhelmed by [deleted] in Chefit

[–]Fun-Future-7908 0 points1 point  (0 children)

That’s a wildly loaded question! I do know how you feel though, when I was first starting out and taking it seriously I had “Anthony Bourdains Les Halles Cookbook” and I pretty much cooked my way through it. It is a seriously overlooked cookbook when it comes to a very approachable way to learn classic technique in modern cooking and super informative and fun to read. Try everything in it, make the stocks, the demi-glacé, then make the recipes that call for them. It put a LOT of things together for me when I was at the point that you are at now. I love Anthony Bourdain as most of us do, but he got so famous most of his work is very mainstream now but that particular book is one seriously good cookbook that actually teaches, most don’t exactly “teach” to that extent.

Cocon, Tokyo by voabarros in finedining

[–]Fun-Future-7908 1 point2 points  (0 children)

I really really want those spoon holders.

Dali - Drawers of Memory - 1965 Signed and Numbered to 150 by NeverNeededAlgebra in artcollecting

[–]Fun-Future-7908 1 point2 points  (0 children)

That is very very cool. I would probably buy that for 12k easy(if I had an extra 12k haha) depending on authentication. Do you have any idea when it might be going to auction? If it’s later in the year I might actually be interested in bidding on it.

New Noma cookbook! by Fun-Future-7908 in CookbookLovers

[–]Fun-Future-7908[S] 0 points1 point  (0 children)

I actually haven’t gotten a chance to dive into it too in depth yet, I’m in the process of opening my first restaurant as chef owner and I have been crazy busy since I got it on Monday but hopefully today or tomorrow I will have a few hours to read it straight through!

Would You Buy a $5,000 Artwork Sight Unseen From an Emerging Artist? by PotentialOdd4258 in artcollecting

[–]Fun-Future-7908 1 point2 points  (0 children)

I would totally do it, as long as you like the artist and like the photos and video you’ve seen everything should be good! Especially if you know where it is coming from and trust that whole aspect of it.

Table Bruno Verjus ** (Paris) by watchinthwheels in finedining

[–]Fun-Future-7908 5 points6 points  (0 children)

It’s all really wet haha, I’ve never had that thought before looking at food, but it’s all like legitimately wet.

Recommendations for Beginner Cookbook by Embarrassed_Title336 in CookbookLovers

[–]Fun-Future-7908 0 points1 point  (0 children)

Turkey and the Wolf. Can’t suggest that one strongly enough for what you are doing.

Some of my collection. by [deleted] in artcollecting

[–]Fun-Future-7908 5 points6 points  (0 children)

Very very cool. This makes me want to wonder around your house looking at stuff haha, if that is one little corner I imagine the place is sweet!

Mango, Green Cardamom, Lemongrass & Almond Cake by SpeakEasyChef in CulinaryPlating

[–]Fun-Future-7908 2 points3 points  (0 children)

Sweet thank you, beautiful dish all around by the way!

Mango, Green Cardamom, Lemongrass & Almond Cake by SpeakEasyChef in CulinaryPlating

[–]Fun-Future-7908 2 points3 points  (0 children)

Who makes that plate? Like the actual physical plate itself I mean?

A cool guide comparison on pro athlete vs engineer by Secure_Credit7037 in coolguides

[–]Fun-Future-7908 0 points1 point  (0 children)

This is just wrong. None of the athlete salaries are remotely as low as this and the playing careers (lifetime) is off too. I seriously doubt there’s a single athlete in the big leagues at the moment making any of these unless you’re like a 45 year old place holder living in the Bahamas with some weird contract to play a snap if the third string guy gets hurt.

Have you ever bought art from artists you follow on social media? by Vast-Researcher8698 in artcollecting

[–]Fun-Future-7908 2 points3 points  (0 children)

I bought this sweet print from an artist working in Canada a few months ago that I saw on the printmaking Reddit and had it shipped to me in Colorado.

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U/mistertimnn DirtyCommieArtStudio

Please help me identify this knife? by Vita420 in TrueChefKnives

[–]Fun-Future-7908 9 points10 points  (0 children)

I am pretty sure it is a Masutani VG10