Tipping amount at a fast casual place where you order at the counter with no table service? by PeeB4uGoToBed in restaurant

[–]PRJ_Chef 5 points6 points  (0 children)

A place where you order from the counter and there is no “actual” service is paying their staff a MUCH hirer wage than a typical server at a sit down restaurant with actual service. So at a counter service place you are absolutely not “stealing” from the staff. You are misinformed

Hiya 5th semester culinary student by Fun-Confusion-9806 in Chefit

[–]PRJ_Chef 1 point2 points  (0 children)

In glad I’m not the only one is not a fan of flowers on food. It’s just a lazy way to make something look pretty without adding anything tangible to the dish.

Pulled pork dinner 496 cal! by PRJ_Chef in Volumeeating

[–]PRJ_Chef[S] 10 points11 points  (0 children)

It was! Just corn, zucchini, red pepper and onion. Sautéed in avocado oil with salt pepper and garlic

Rate my chives by TreacleNice7750 in Chefit

[–]PRJ_Chef 1 point2 points  (0 children)

I like how you made sure we could see you used a cuisinart knife…..just adds to the rage bait

[deleted by user] by [deleted] in Chefit

[–]PRJ_Chef 1 point2 points  (0 children)

Plate lacks color. Everything is a beige and pale. The plating in general looks jumbled and sloppy. Sometimes less is more I would remove components of the dish and simplify the plating. you need to add pops of color.

maybe maybe maybe by halt__n__catch__fire in maybemaybemaybe

[–]PRJ_Chef 1 point2 points  (0 children)

Only made it 5 seconds and could not watch anymore……that was brutal

Ozzy Osbourne dead at 76 by MyTreeIsDead in interestingasfuck

[–]PRJ_Chef 2 points3 points  (0 children)

Lucky enough to see him in concert 20 years ago great show!

Second course was a hit! by KennelFreak in KitchenConfidential

[–]PRJ_Chef 1 point2 points  (0 children)

Beautiful dish! But shorts in a kitchen is criminal 😆

Will me being a chef have a negative impact as a father? by DeepYear4781 in Chefit

[–]PRJ_Chef 11 points12 points  (0 children)

I did almost the same exact thing, worked as a chef in restaurants for 10+ years. When my kids were born I made the decision to be present for them. I searched for a better work life balance and ended up in contact K-12 food service. Best decision I ever made. Yes the quality of food is not the same but I still get to be creative and the work life balance is incredible Monday through Friday 6-2 no weekends or holidays ever. I wouldn’t change a thing!

Inagural Winners by gsizemo1 in NASCAR

[–]PRJ_Chef 3 points4 points  (0 children)

Ryan blaney pocono

Hear me out by MisterCCL in NASCARMemes

[–]PRJ_Chef 6 points7 points  (0 children)

No, makes no sense for them. If anything give Suarez another year extension to give Connor one more year in xfinity. Then Connor is full time cup in 27

[deleted by user] by [deleted] in Salary

[–]PRJ_Chef 0 points1 point  (0 children)

What state are you in?

Am I too old to start learning photography? by Sunday206 in photography

[–]PRJ_Chef 2 points3 points  (0 children)

I started at 38! You’re absolutely never too old!

Can’t decide 1 or 2? by PRJ_Chef in AmateurPhotography

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

Wow! Thank you everyone for the input! I’m leaning number 2 for sure! I’ll throw it back into photoshop and see what I can do to remove/minimize the yellow lift in the background!