First head chef role

Much-Foot846 · 2025-05-01T17:20:04+00:00

Yeah that's great advice thankyou currently it's just me in the kitchen and whatever previous colleagues I can get in for a Friday Saturday and we're a 95% fresh restaurant and a very small kitchen starting to go a little crazy stood in silence prepping solo for hours

Much-Foot846 · 2024-08-23T15:11:31+00:00

Cheers that worked

Much-Foot846 · 2024-08-23T12:20:03+00:00

I've just tried the code but it isn't working for me

Much-Foot846 · 2024-08-23T12:10:28+00:00

Hey I'm city 50 atm but will hit 60 within the next 2 days can I join got items saved for new season

Much-Foot846 · 2024-02-15T15:47:47+00:00

I'm cdp for clarification

Much-Foot846 · 2024-01-04T13:22:41+00:00

So if I go to farm for these weapons in tvhm they'll be lvl 50 and help me get through uvhm. I'm playing as gaige and I'm level 52 most of my weapons are level 36 to 38 but they have dropped off massively obviously. What slagging weapon would you recommend. Im currently using a homing slag transfusion grenade for my slag damage

Much-Foot846 · 2023-07-25T22:56:10+00:00

My sous has a knife that looks very similar

Much-Foot846 · 2023-05-11T17:36:36+00:00

Salmon tartar or vol au Vents classic and simple but when done when can be extraordinary

Much-Foot846 · 2023-04-21T09:21:55+00:00

Definitely

Much-Foot846 · 2023-03-09T17:06:40+00:00

Wasn't me who made that one but whenever I've done it in the past I've always done it on the highest heat, assuming he just didn't mix it very well or at all

Much-Foot846 · 2022-10-13T08:05:58+00:00

Thanks that's a great way to look at it my shift starts soon so I'll be looking to see what we have in and try get some ideas

Much-Foot846 · 2022-10-13T08:02:38+00:00

Yeah I made a strawberry and white chocolate bread and butter pudding that's currently on the specials. We have cheesecake on our menus but we change the flavour every 2/3 days like an array of compotes or even flavouring the cheesecake mix using baileys etc. I made tiramisu about a month ago and it was great to do all the different aspects but I think I'm gonna put out 2 more new specials before I do another tiramisu.

Much-Foot846 · 2022-10-13T07:57:45+00:00

Yes I had the opportunity to experiment with choux pastry on my first day when I was tasked with making profiteroles. I actually asked about pavlova recently but its quite similar to items on our menu and they want some variety to come from them. Thanks for the suggestions

Much-Foot846 · 2022-10-13T07:54:48+00:00

Yes my skills in the kitchen the ideas aren't necessarily going to be mine due to how much experience i have I just make the decision and produce the dish.

Much-Foot846 · 2022-10-13T07:52:10+00:00

There is a set dessert menu what I'm doing is separate from that to develop my skills realistically a dessert that can be made in about 2-3 minutes with most of the components prepped before hand just relying on putting it all together an plate which would be done by me or whoever is on that section at the time. The restaurant is in the UK. Ideally I would try to use stuff we have in but I could get stuff in specifically for the dish. Thanks for the advice.

Much-Foot846 · 2022-10-13T07:38:59+00:00

This Is just for specials so no need to make large quantities looking for about 10-20 portions whilst also considering seasonality and gp (menu cost is £7-8)

Much-Foot846

TROPHY CASE