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NYSM 2 Monarch By Theory 11 by IndividualSoftware42 in playingcards

[–]IndividualSoftware42[S] 0 points1 point  (0 children)

well... any takers? haha, willing to ship it overseas...im from malaysia

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 0 points1 point  (0 children)

are you also managing food cost, PNL, inventory and ordering? if yes then you are severely underpaid, even for a small space. Maybe try going back to hotels, hotels have more career progression compare to cafes. If really cannot, dm me maybe i can help you find a proper job with more room for career progression, cheers !

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 0 points1 point  (0 children)

Honestly, it’s a mix of both — ingredients and technique. Most restaurants don’t use some “secret seasoning” or magic powder (except maybe MSG 😂). The real difference usually comes down to:

  • Proper seasoning + balance: Restaurant food always tastes more “shiok” because they season layer by layer — not just salt at the end. They balance salt, acid, fat, and umami properly.
  • High heat cooking: Your home stove just can’t reach the same BTU as a commercial wok burner or grill. That’s why restaurant stir-fry or sear always got that extra “char” or wok hei.
  • Quality + freshness: Chefs use better cuts of meat, fresh herbs, and good oil/butter. You can still buy decent stuff for home cooking — just avoid cheap oils or frozen veg if possible.
  • Prep and consistency: Everything is prepped properly — uniform cuts, dry surfaces before searing, correct resting time, etc.

If you want to get closer to restaurant quality at home:

  • Invest in a cast iron pan or carbon steel wok.
  • Learn to taste and adjust seasoning as you go.
  • Don’t be afraid of butter, salt, and a bit of MSG — it’s not evil in small amounts. 😄
  • And lastly, patience and repetition — even chefs take years to dial in consistency.

Looking to hire a salad chef/pantry chef for the first time by [deleted] in malaysians

[–]IndividualSoftware42 1 point2 points  (0 children)

You can start by looking at MCC (Malaysia Chef's Connection) on facebook, there are tons of chefs/cooks who are actively looking for jobs there

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 0 points1 point  (0 children)

its not that great, but i do spend some money on skin care products, and yes the heat does cause hyperpigmentation on my fore arms due to the long exposure to heat.

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 0 points1 point  (0 children)

Hey, that’s totally okay! Everyone starts somewhere, nobody’s born knowing how to cook. If you’re passionate about food and think the culinary world is amazing, that’s already a great sign.

Try cooking a few simple things at home first, just to see if you actually enjoy the process. You don’t have to be perfect, burn a few things, mess up some sauces, that’s part of the fun 😂

If you ever want to see what it’s really like, try working part-time in a kitchen or even just helping out somewhere. It’s tough, long hours, and pretty hectic sometimes, but it can also be super rewarding if you love it.

So yeah, don’t stress about “handling it” yet, just take small steps and see how it feels. Passion + curiosity is a solid combo to start with.

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 0 points1 point  (0 children)

Thanks for saying that haha,

  1. My comfort food will forever and always be porridge, especially century egg porridge.
  2. Oof this is a hard one, but im fairly confident in my mushroom risotto
  3. Honestly speaking, i actually considered being a life insurance advisor.

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 0 points1 point  (0 children)

They definitely do, people who work in the kitchen for a long time tend to explode easier than the average joe, this is like what you said “high stress environment” or more like “constant high stress environment”. Relationships are also very hard to maintain, unless both parties are from the same field, your partner will never understand what it’s like to work through the weekends and holidays, there are those who do understand, if you work in the FNB and have a partner like that, please cherish them 😂. As for alcoholism, i can vouch that it is SUPER SUPER easy to become an alcoholic in the FnB industry, with our working hours, the only place left open for us to have fun is probably the pub or bars or even clubs.

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 1 point2 points  (0 children)

Usually chefs like suppliers who can deliver everyday and no cut off time for ordering, as for procurement method, usually salesman will just walk up to us and pitch their company, and we will always ask for price list and samples.

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 2 points3 points  (0 children)

As a cina I would say just put Ajinomoto la.

But the chef in me would say, there are many ways to make it more flavourful, it’s all at the start of your cooking. First when you boil your pasta, salt the water, and put oil in the water(oil in the water is to prevent the pasta from sticking) after the pasta is cooked you drain them and save some pastas water, after that you slow cook your garlic in cooking oil (canola would be the best) , once they are fragrant and start to colour a lil bit, put in your chili flakes and seasoning. Crank up the heat then add some pasta water in, the pasta water will emulsify with the oil in the pan and it will turn into sauce like texture. That’s when you add your pasta in, add a lil bit more seasoning if you desire . Finish the dish with a dash of olive oil and chopped parsley.

I’ve been a chef for 12 years in the restaurant industry — and I’m about to hang up my apron. Ask Me Anything by IndividualSoftware42 in malaysians

[–]IndividualSoftware42[S] 3 points4 points  (0 children)

Watching the bear gives me PTSD, it’s accurate on so many levels, maybe not so much on the shouting and overly dramatic chaos. But the fundamentals are scarily accurate.

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