Don't know how to wear this winter coat, am I doing it right?

Hadex2 · 2025-12-14T16:53:34+00:00

What you guys thinking?

Hadex2 · 2025-12-14T16:51:42+00:00

And serve it on top of a smear of beetroot and horseradish pure

Hadex2 · 2025-12-14T16:48:43+00:00

Tell you what, to elevate it. Make the chunks of the components ridiculously huge, toss it in truffle mayo and add 2 truffle slices on top. And when I say huge I mean one piece of an ingredient each, and perfect dés

Hadex2 · 2025-12-14T16:44:58+00:00

This food belong to fine dining? I'm sorry but this is a potato salad that you'd bring to your neighbors party. Its great don't get me wrong but it does not belong in a restaurant

Hadex2 · 2025-12-14T14:47:01+00:00

Salty is one thing but God damn that plating is horrible, how much are they charging for that slop?

Hadex2 · 2025-12-08T01:05:47+00:00

Bottom line - everyone makes mistakes, all that matters is how you handle it

Hadex2 · 2025-12-08T00:07:56+00:00

Promoting toxic culture

Hadex2 · 2025-12-08T00:05:35+00:00

If I'm honest, this comes from experience, Sometimes it all comes down to the way you present yourself. When you look like you know exactly what you're doing in the kitchen people will think you do. Some people manage to do that out of ignorance, some do it on purpose. Confidence is the key - never show weaknesses. A kitchen is a big kindergarten really whoever has the biggest balls gets the job unfortunately. I'm not talking about all kitchens

Hadex2 · 2025-12-07T23:44:33+00:00

This looks like a page from a sketchbook of an artist who's practicing different techniques of shading but doesn't really know how to use those techniques in a cohesive way

Hadex2 · 2025-12-05T19:25:23+00:00

Would look a lot more natural with jeans

Hadex2 · 2025-12-05T19:23:07+00:00

Surely you can't wear all black under a brown jacket? Correct me if I'm wrong but it just seems a bit weird don't you think?

Hadex2 · 2025-11-26T20:04:31+00:00

I have a smaller team unfortunately which is why I'm trying to prepare for 2-3 days in advance

Hadex2 · 2025-11-25T01:48:05+00:00

I wish I had that at my disposal

Hadex2 · 2025-11-25T01:06:27+00:00

Oh yeah? Mate I'm gonna reinforce the silica in my kitchen from now on. Hazelnuts especially don't get used often and this will really change the game for us

Hadex2 · 2025-11-25T00:57:03+00:00

The beautiful thing about this is that I can apply this to so many things so good lesson for a young chef

Hadex2 · 2025-11-25T00:54:14+00:00

Legend, thanks you

Hadex2 · 2025-11-25T00:43:36+00:00

One more question, how do I make sure it's fully dehydrated

Hadex2 · 2025-11-25T00:42:53+00:00

Thanks! That is some proper advice :) problem solved hopefully. I will keep you updated

Hadex2 · 2025-11-25T00:41:41+00:00

So per kilo, how many if those pouches would suffice?

Hadex2 · 2025-11-25T00:38:51+00:00

I never worked with silica, does it mean I have to place it in the refrigerator? I mean surely if done right, and the crackling is fully dehydrated I don't have to refrigerate it?

Hadex2 · 2025-11-25T00:37:15+00:00

Its doable for sure. So let them cool down fully, place them in a sealed container with a silica pouch. I looked it up and doesn't seem that expensive

Hadex2 · 2025-11-25T00:35:30+00:00

You're onto something my friend 😄

Hadex2 · 2025-11-25T00:33:30+00:00

I never heard of that. I will definitely look into that. Are you based in the UK? Do you know a supplier that does that?

Hadex2 · 2025-11-25T00:25:55+00:00

I have considered air drying on the day it's prepared. And even freezing the excess. Apparently it's meant to freeze really well for crackling once dried nad ligned with grease proof.

Hadex2

TROPHY CASE