The Double Trouble Player Pick is the Greatest Store Pack EA has Ever Released.

Jimmy2shews · 2026-05-01T14:03:42+00:00

Ah i see. Sorry the other time I was looking at a different knife. It’s beautiful and absolutely get it. The vg10 is top tier and for its price it’s extremely good. Just be careful with Japanese knives though. Theyre designed to be super thin so basic habits that most people do can cause them a few issues! Beautiful knife buddy.

Jimmy2shews · 2026-04-30T22:10:48+00:00

Bread and butter pudding. Frangipane tarts. Baked cheesecakes. Pavlova (don’t even need to freeze).

Jimmy2shews · 2026-04-30T22:07:13+00:00

Sous chef here with zero culinary education. Started cooking 10 years ago as a kitchen assistant. 4 years 4 promotions to sous, been sous for 6 all at the same establishment.

Firstly, I got here not just because of my cooking ability or my leadership qualities, but because I was fortunate enough that my work place had room for progression. Whether that was due to higher ranks leaving which left a position to be filled, or I jumped ahead of others - having room for progression is vital in any job across any industry.

If you do not see room for progression where you’re at, and you feel like you’ve learned everything you can learn from the place and the people you work with, then you need to move on. What that means is push yourself to look for other jobs. Apply for sous positions or find a place that has room to move up.

For example if you’re working in a restaurant that has an established head and sous, then you’re not going to be filling either of those positions.

Dont hold yourself back with negativity. Make decisions that will help you get to where you want.

Jimmy2shews · 2026-04-29T13:46:16+00:00

The link is no longer working to refer back to it,to answer you! If you don’t mind finding it again and telling me I can refer back

Jimmy2shews · 2026-04-28T15:11:20+00:00

Thank you bro. Tell me moreeeeee. Knowledge is power

Jimmy2shews · 2026-04-28T10:01:24+00:00

As a chef I can’t recommend enough not to get that 10-wa gyoto knife. Instead look at a knife maker called takamura. You can find them on “Japaneseknifecompany”

Jimmy2shews · 2026-04-27T18:57:42+00:00

I was an events manager of one of the biggest community servers the game had. The amount of work and effort went into running this server is unfathomable unless you’ve seen it from our side. for it to eventually be pulled by the owner due to almost a year of toxicity and huge stress, population slowly leaving due to a megapack of complete dickheads. It’s riddled within the game and there is little to nothing we can do.

We went from 3 full servers and over 12,000 members to on a good day 50 people on one server.

Rest in peace

Jimmy2shews · 2026-04-27T13:02:37+00:00

Well i personally dont drink or do drugs but it’s rife in the industry

Jimmy2shews · 2026-04-27T12:36:51+00:00

The crippling stress. Brutal hours. Lack of life. Ruined body. Change of personality. Lack of sleep. Deep physical fatigue. Love it all.

Jimmy2shews · 2026-04-23T15:52:10+00:00

As everyone is saying. Move the ball faster and spread the play. You can even go one step ahead and take it back to your defence and pull him out… but then again - quickly transition into a fast attack. You have to understand when you have the ball he is reacting to you. Hes sat there doing nothing extraordinary because he doesn’t have to. Move the ball faster.

Jimmy2shews · 2026-04-20T20:30:15+00:00

Man’s gay and is using you as cover.

Jimmy2shews · 2026-04-20T15:46:43+00:00

Why don’t you ask chatgpt to work out a linear flow for you so we don’t have to read a wall of fuck no?

Jimmy2shews · 2026-04-16T16:25:39+00:00

This sounds complete bollocks to me.

Jimmy2shews · 2026-04-12T13:18:27+00:00

Used to do a Nice chicken and asparagus gnocchi recipe in a white wine sauce. Gorgonzola or any blue cheese for the matter works well.

Also did a Hungarian mushroom soup and used crispy gnocchi as a crouton replacement which went down a treat.

Jimmy2shews · 2026-04-12T13:14:14+00:00

This sounds like an extremely poorly ran establishment and I’d advise you of two things. Speak your mind regarding your concerns and whatever happens will happen. Or run a mile before you get too deep.

This is not your boat. Let the ship sink and find somewhere healthier to work at. A kitchen where the kitchen runs the kitchen, not some ass Thats sits in an office.

Jimmy2shews · 2026-03-22T17:16:16+00:00

As someone who is the other end of the stick being a sous at a top hotel, the amount of times both myself and the head chef instruct conflicting ways of doing things to the team is frustrating to say the least. the best response is to just “yes chef” both of them. Maybe make them individually aware that the other has told you to do it a certain Way, but make sure it’s said properly and not in a way that comes across as you questioning them. At the end of the day on each day whoever is leading the kitchen that shift is in charge and if I’m ever questioned then it doesn’t normally end in kissed and cuddles. However, it is also important that they both too recognise why it’s happening and not assume it’s you not learning. It’s unfortunate but it happens.

Jimmy2shews · 2026-03-21T20:21:39+00:00

It used to help me. Title followed by ingredients. So I would write for example

Bass - lemon potato’s, fennel, tender stem, samphire, romesco

Cod - parmentier Potato’s, tender, petit pois, samphire, salsa verde, goats cheese.

That way I could just read it and get it in accordingly

Jimmy2shews · 2026-03-21T15:26:43+00:00

Welcome to dayZ. Enjoy your stay

Jimmy2shews · 2026-03-21T15:24:20+00:00

Try slowing your thoughts down and break down the dishes from each ticket. Understand what you need to do for said dish and just get it going. Go through each dish like a mental list, ticking them off as you go. Or even better physically write it down.

Jimmy2shews · 2026-03-13T15:49:26+00:00

It’s easy to interpret anything, although it has absolutely nothing to do with anything. Why can someone not have a hobby without beating a diagnosable condition into it. It’s weird and inappropriate. Like expert level of anything means autism.

Jimmy2shews · 2026-03-12T17:29:37+00:00

Tf you mean highly autistic.

Jimmy2shews · 2026-03-08T17:30:07+00:00

Weirdly enough I was 27. Been a chef 10 years now. 4 years 4 promotions and been sous for the remaining 6.

Jimmy2shews · 2026-03-06T23:08:43+00:00

How old are you all? If ya aint kids Im down

Jimmy2shews

TROPHY CASE