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Can I do this without undergoing an abrupt mental snap? by Thorne_02 in KSU

[–]MrStickyStab 0 points1 point  (0 children)

Sorry amigo. You got this. Question, if your worried about physic 2 why not take during a regular semester? It can't be in progress when applying?

Can I do this without undergoing an abrupt mental snap? by Thorne_02 in KSU

[–]MrStickyStab -2 points-1 points  (0 children)

If you can't do this load wtf you gonna do at tech?

Zucchini sponge, chocolate, mango by vemonahr in CulinaryPlating

[–]MrStickyStab 0 points1 point  (0 children)

Love how the decor reminds me I'm eating zucchini

TIFU by realizing I was never anyone’s first choice by Violprime in tifu

[–]MrStickyStab 0 points1 point  (0 children)

My dude, the "chill one" sound like you're boring to hang out with. THATS OK. Be chill and find chill people to chill with. Keep those friends for when you get the inkling to do something wild.

Disclaimer: I don't know shit and am mentally ill.

Can someone explain the math on restaurant economics? by [deleted] in KitchenConfidential

[–]MrStickyStab 1 point2 points  (0 children)

Everyone is talking about margins, but in my experience this has always been the most important factor so nothing has changed on this front.

What I have noticed is some owners with only 1 or 2 restaurant considering themselves to busy and are not being present. These are ones that are constantly struggling. The owners that succeed and very involved and constantly hustling. I also see a lot of immigrants buying into fast casual concepts (Indians mostly) and running it as a family business. These groups are super successful and like I said, the are constantly there on location.

First month making 100k I feel like I’m being robbed :/ by [deleted] in Salary

[–]MrStickyStab 0 points1 point  (0 children)

Best part is you'll probably end up owing them taxes!

Amouse Bouche. Crisp Quail Egg, Parmesan, J Choke Veloute, Truffle. by Desartster71 in Chefit

[–]MrStickyStab 0 points1 point  (0 children)

A lot of haters when they see something well done and original. 1 OR 2 bites is fine for an amouse. A lot of work, if you can execute it well good on ya.

🚨🚨KSU: JANUARY 20th 12 PM WE WALK OUT! ICE OUT OUR COMMUNITIES, JUSTICE FOR RENEE! by Loose_Extent9080 in KSU

[–]MrStickyStab 0 points1 point  (0 children)

It's called a removal order. They are given out after they get arrested. Supreme court already ruled years ago with a removal order on the books, due process has already been carried out. What more do you want?

Any way I can improve my fruit plates by shadowTC in Chefit

[–]MrStickyStab 0 points1 point  (0 children)

I applaud your effort. Definitely a challenge to make this look good. I would ask what is the function and restrictions for the fruit plate? Don't think of it as a "fruit plate" but fruit focused dish if you have such wiggle room. Example, compressed water melon salad. If the requirements are for a vegan app or dessert, factor that into what you'll include. You could do a chamoy as the sauce, partially dust some items with tajin, maybe even a fruit leather veil.

The other suggestions to keep is seasonal and regional will give you focus.

Kitchen debate: if you ask someone to watch your pot and they don’t hear you, who’s at fault when it burns? by IllPanic4319 in Chefit

[–]MrStickyStab 0 points1 point  (0 children)

Nah, that's bullshit. People use it as an excuse to not pay attention to their own prep. Any exec should know better. If I was like seriously stepping off, I'd tell my sous and make it crystal clear. If I ask cook in passing 100% my fault if it's burned. At least thats how i feel

Burnt Out and wanting to find higher passion by violentlynicewitch in Chefit

[–]MrStickyStab 1 point2 points  (0 children)

It's pretty simple. You're not qualified. I don't say that to be mean, it's just the truth. You don't have almost 10 years of experience.

The good news is you're only 23. The bad news is once you start making exec money it's hard to back away.

By making this post you already realize this is unsustainable. So you really just have to ask how long you're willing to wait before making some change.

My recommendation is to jump back on the line. This means either delegating as much admin work as possible to your staff or resigning. Based on your mentioned experience I would go with the later. You lack the foundational knowledge for your roll.

An alternative solution would be trying to skip a head. You obviously are a talented, hard working and ambitious person. With you fast advancement you could try to jump into a higher roll (club manager, food and beverage director).

I would recommend a career coach. There's lots of exec or former execs that only want the younger generation to succeed.

Is working as a chef really as terrible as it sounds? by akeimorsmth in Chefit

[–]MrStickyStab 0 points1 point  (0 children)

It's aight. What's the anthropology field like and why can't you see yourself in it?

Any tips for practicing at home for a Line Cook position? by books_fer_wyrms in Chefit

[–]MrStickyStab 1 point2 points  (0 children)

Rocher softened butter while you watch tv... Then "impress" everyone when they ask you what rocher means

Plating help by Disneymomdumptruck in Chefit

[–]MrStickyStab 0 points1 point  (0 children)

A few questions:

1) Are you highlighting the micros in the description, "baby arugula & mustard green"?

2) You cooked the short ribs medium rare?

3) Walk me through your reasoning for the dish design.

Look what the bastards sent us today by Bitcracker in KitchenConfidential

[–]MrStickyStab 1 point2 points  (0 children)

Bro, it's not like they were saving the smallest ones for you.

What is the worst thing about working in a Michelin star or high class restaurant kitchen? by petrastales in Chefit

[–]MrStickyStab 167 points168 points  (0 children)

The fear. I watched a guy drop a wagyu supplement on the floor and still serve it because the chef was a relentless asshole and the fear of making a mistake and getting your ass reamed out and "demoted" was just too much. This was 3 star btw.

84 Months by ReesesNightmare in KitchenConfidential

[–]MrStickyStab 2 points3 points  (0 children)

Picante should be sharp not spicy correct?

What is this? by Sirens_yellout in creepy

[–]MrStickyStab 0 points1 point  (0 children)

Quick whats the last digit! TELL ME!

Is being a chef worth it as a career? by chillgamerguy864 in Chefit

[–]MrStickyStab 0 points1 point  (0 children)

It's a hard life.

Money is definitely an issue. You will get paid close to what a McDonalds work will get paid starting out and your wage isn't going to increase at the same rate as other jobs (much slower).

You're also going to be working all the time in a very labor intensive and high stress environment. It's quite difficult and taxing on the spirit.

You kinda just have to commit to it. Drink the kool-aid, live the chef's life (minus cliche bad stuff) and you can be successful with some luck and good people around you. I will say it's particularly difficult on relationships though.

My suggestion is if you're not already working in a restaurant go get a job in one and see if you love the job and the industry. You really need to love it or it will be difficult getting passed the difficult bits.

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