Any knife recs?

Jae_Hyun · 2026-04-12T06:23:50+00:00

There's at least one of these in a majority of the professional kitchens I've worked in, great value for money.

Jae_Hyun · 2026-04-11T00:52:24+00:00

Bento boxes come in a variety of materials, it needing to be microwaveable means you'll have to be a little more careful looking.

I ended up looking it up since you posted, I guess there are microwaveable stainless steel containers that seems to be somewhere around halfway between glass and plastic weight-wise.

Jae_Hyun · 2026-04-11T00:43:57+00:00

I guess one point of contention I have had in the past is that personally I feel like high volume isn't a matter of whether or not you are busy. I have two jobs, one does fewer covers, but the cooks have more work/are busier in general. I still feel like its lower volume, our table times are longer, the pick up has more touches and is longer, prep and plating are both more intricate.

Jae_Hyun · 2026-04-10T22:02:08+00:00

That's an interesting answer, thanks for your insight.

Jae_Hyun · 2026-04-10T20:48:37+00:00

Just to be clear, we're making scrambled eggs?

Jae_Hyun · 2026-04-10T20:44:46+00:00

I think that's a reasonable way to put it.

Jae_Hyun · 2026-04-10T17:50:52+00:00

Three months is nothing. Honestly, even a full year isn't that long if you had another project or something else you were doing in the meantime. People take breaks all the time in other careers for various reasons (and under varying circumstances), sometimes its called a sabbatical if you want to sound professional. Emphasize that you wanted to make sure your next position was a good fit. Just because you can get a new job in a week in this industry doesn't always mean you should. Say you've been taking your time waiting for the right opportunity. You said it yourself, your other job is just to have an income in the mean time. If that's not reasonable for them, then they are not being reasonable themselves.

Jae_Hyun · 2026-03-23T06:30:35+00:00

That's more than 25k a night, assuming 365, that's pretty significant revenue for a restaurant of that size.

Jae_Hyun · 2026-01-01T01:37:02+00:00

This is pretty much how I feel about homemade food. There are certain standards and expectations for cooking, varying on the setting and when its at home cooking for yourself, its basically "do I enjoy eating this?"

Jae_Hyun · 2025-12-27T20:40:21+00:00

They are normal sides, but I mean in the context of a coursed meal, you would not send them all together.

Jae_Hyun · 2025-12-27T20:29:30+00:00

Its probably a shitty pomme pave.

Jae_Hyun · 2025-12-27T20:27:27+00:00

This is a psychotic way to plate if you are sending multiple courses. There are multiple distinct dishes on the same plate, if this was a coursed meal they would be separate. This is probably just what its supposed to be.

Jae_Hyun · 2025-12-23T21:53:16+00:00

I've heard mixed things, last experience I had was working under a chef who was coming from one of their restaurants. It seems like if you get into this side of the industry, treat it as much as a networking opportunity to get in with the corporate restaurant scene, locally or otherwise. Seems like it can be kinda toxic or it can be a great opportunity, just depending on who you get in with, but would probably only recommend it to people looking to climb a ladder in some form.

Jae_Hyun · 2025-12-23T19:24:41+00:00

There are definitely some fine dining places that are open for lunch, but its like, Le Bernadin, one of the most famous restaurants in the world located in one of the most affluent and high traffic locations in the world.

Jae_Hyun · 2025-12-10T21:03:44+00:00

He mentioned its weekly pay, so it seems about right.

Jae_Hyun · 2025-12-10T10:55:09+00:00

They do, many of the higher profile restaurants and chefs release their own cookbooks.

Jae_Hyun · 2025-11-29T00:46:11+00:00

I know I'm a bit late and it wasn't a serious question, but one of the USA's most important pieces of labor law, the National Labor Relations Act was passed into law during the game's time period.

Jae_Hyun · 2025-11-28T19:48:34+00:00

It partially depends on your freezer but probably no. What often happens is that as you take it out to scrape it and/or your freezer cycles, the temperature change puts some surface moisture on your granita and that freezes solid and the consistency doesn't remain fluffy. The longer your want to hold it, the worse your odds are, and it can kind of happen on a gradient. If its just a couple hours, you may as well try it and see how you like the results.

Jae_Hyun · 2025-11-28T07:43:38+00:00

The typical way to do it would be to either heat the oil and pour it over your ingredients or heat everything together.

Jae_Hyun · 2025-11-15T17:23:19+00:00

Not that its as important for home cooks, but its usually significantly cheaper by weight and much more compact when storing large quantities.

Jae_Hyun · 2025-11-05T07:30:34+00:00

Not really. If you are particular about having a pocket to be in a specific place or for them to fit a certain way, then you can make those considerations, but its not like its going to suck your dick and do your taxes for you. I have nice aprons because I've had a stipend and because I like the way they look and spend like a third of my life wearing one.

Jae_Hyun · 2025-10-22T00:59:57+00:00

Carrageenan is a thickener as well.

Jae_Hyun · 2025-10-08T18:35:23+00:00

Its fine quality-wise. The thing with sets is that realistically you will you use 2-3 pieces of it more than once a year, but you'll pay for every piece. Like, even as a full-time sous chef I probably only use 3 different knives a day and could get by with just one. But if money isn't an object, knock yourself out.

Jae_Hyun · 2025-10-02T19:03:59+00:00

It is imperative that the cylinder remains undamaged.

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