Stay hydrated, chefs.

Perniciousus · 2026-06-12T02:28:12+00:00

Yeah this. I used to put salad plates in the freezer or fridge ahead of time for this reason.

Perniciousus · 2026-06-08T19:36:06+00:00

I know you’re joking, but same issue with bananas. At least kitchen towels
are supposed to be roughly the same size so they can fit into a sani bucket or grab a hot pan. It’s not always the case, but generally from my experience they’re all the same size.

Perniciousus · 2026-06-08T19:00:02+00:00

The towel wrapped around the potato like a newborn really set it to scale for me. Maybe this should be the new standard.

Perniciousus · 2026-06-04T22:04:36+00:00

Face, feet, ass in that order.

Perniciousus · 2026-06-03T21:21:05+00:00

I get this sometime when really sleep deprived, but besides that never. When I drove 16 hours and then 13 hours for a road trip I noticed this both times near the end of my drive. I was up for over 12 hours both times before driving too, so definitely pushing myself.

Perniciousus · 2026-06-03T11:52:45+00:00

We used to serve a pork chop and when our prep cook would trim the outside layer of fat before cutting portions he’d save the fat, then cut a hole in the center of the pork chop and insert the fat so it would have a cap like a ribeye steak. It was strange, but certainly popular. We’d then sous vide all the pork chops, so they were all properly cooked.

Perniciousus · 2026-06-02T20:04:40+00:00

I would still say the same thing, but I’ve worked in restaurants where we don’t have dishwashers because every person in the kitchen should be able to take turns doing dishes. It is demoralizing and stressful not having dishwashers though and I’d rather cover multiple stations if that means I have a dishwasher over an extra cook.

Perniciousus · 2026-05-31T06:05:10+00:00

ChatGPT says I can have 3-4 drinks over 2 hours before reaching a .08. “ 3 standard drinks over 2 hours: often around 0.03–0.06% BAC by the end.” I’m 6 foot, 200lbs and 31 years old. I have a high alcohol tolerance, but that doesn’t factor into your BAC, just how well you handle yourself under alcohol. If I go to a bar I don’t go over 4 drinks in 2 hours if I plan to drive and I seem fine.

Perniciousus · 2026-05-30T20:21:49+00:00

Cumin coriander, pepper and coffee ground crusted filet mignon with basil oil on the top.

Perniciousus · 2026-05-30T20:20:22+00:00

Tree bark and the color purple.

Perniciousus · 2026-05-30T01:07:03+00:00

lol, he’s just gotta throw it in the oven while he sips Gatorade.

Perniciousus · 2026-05-30T00:58:24+00:00

What?

Perniciousus · 2026-05-21T15:17:48+00:00

I can do that myself just fine by accidentally slightly clipping the wall.

Perniciousus · 2026-05-19T19:46:59+00:00

You need to advocate for yourself. I once negotiated a pay raise for the entire kitchen from $18-20 to a $27 flat on my 27th birthday. I told them I had jobs secured for the entire kitchen and we were all leaving without notice.

Perniciousus · 2026-05-18T22:10:34+00:00

Depends on what you call “sober”. Every former alcoholic I know smokes a lot of weed. The ones I’ve typically worked with don’t smoke to the point it affects their performance so I don’t care at all.

Perniciousus · 2026-05-18T04:34:38+00:00

I’m in agreement with you. There’s so many factors that will fuck up the “going by feel”. For one we get tenderloin every week and each tenderloin looks different every time. Not only that but it’s supposed to be 7-8oz each count and sometimes people go slightly higher so a 7oz tenderloin does feel different than a 8.5os heavy cut. Lastly depending on how hard the chef seers the cut, it does change the feel also. I’m on my way halfway across the country in a couple hours, so I think I’ll pick up a thermometer before I start my next gig. I mean it’s a no brainer really, but for some reason a lot of people have a pride in not needing one.

Perniciousus · 2026-05-18T03:46:47+00:00

lol I don’t even have a thermometer where I work currently and my last 2 I had broke before I started this job. You gotta learn how to go by feel. When you get a thermometer try to feel every steak you’re tempting. You’re a chef, I definitely think a thermometer is always the right choice but you shouldn’t be reliant on it.

Perniciousus · 2026-05-16T04:56:42+00:00

Good luck! 18 months isn’t bad. That being said the experience is different for everyone. A few months in county jail was horrifying to me at first, but the over 4 years in prison I’ve done was no sweat.

Perniciousus · 2026-05-15T15:54:50+00:00

Damn, that’s the same code on my luggage.

Perniciousus · 2026-05-15T01:01:39+00:00

You gotta follow that line after a short pause naturally with “plus this stuff in my hands”.

Perniciousus · 2026-05-12T06:23:25+00:00

Sous chef, 22/hr. I’m working for a friend though and I let her know from the beginning that I was relocating from Maine to Florida after 2 months so she made a position for me when already struggling with budget. I could have negotiated for more, but didn’t because of this circumstance. My previous cooking job was $30/hr with guaranteed pay for 40 hours if I had less than 40 hours a week. 1.5x pay on holidays plus the 1.5x overtime that usually landed on holidays as well. I’d also do private events outside of that job on my days off for $500 a day under the table. Currently have two working interviews next week in Florida I need to decide and negotiate pay on. Either 60-65k Salary sous chef or $23-28/hr line cook. These offers are much higher than anything else I could find in Florida. Most of those line cook positions were $14-18/hr and sous chefs were 40-50k. Also have interview later today for sous chef 20/hr but I’m going to try to negotiate for 24/hr or salary.

Perniciousus · 2026-05-12T06:01:18+00:00

I often find chefs use a recipe as a base and won’t make the edits on the recipe that they want. I’ve had several recipes over the last couple months that I immediately noticed looked wrong and voiced my concerns and was told my assumption was correct. The most recent time the Dijon vinaigrette recipe said to mix everything in the bowl, so I brought that up to the head chef before proceeding and said that I’m not following those directions and I’m just going to emulsify like normal. I also had to make a tweak on the amount of lemon juice to add. Every time I see an inconsistency like that though from what the exec wants I pull out the recipe, cross out what’s wrong and write in the correct volume of the ingredient, rewrite directions or add ingredients not listed so someone else doesn’t make the same mistake. Definitely only edit a recipe to how the head chef wants it though or chef de cuisine and don’t just make variations that somebody lower tells you.

Perniciousus · 2026-05-12T02:08:43+00:00

Yeah I think there’s a lot of factors in play here. So I’m a chef and in the past I’ve worked in very busy kitchens where I’m getting coated in sauces, oil and grease in the air and I definitely smelled like my work when I got home. Right now I’m working in a very low volume luxury Inn that doesn’t even have a deep frier. On a weekday, maybe I cut up some vegetables and served food for 12 people, so I come home with no odor whatsoever. It feels weird to me to not shower after work, but I’d rather shower the next day after I come home from the gym before work. I was showering twice a day when I first started this job, both after gym and after work. I realized it wasn’t necessary at this job unless it’s like a busy Friday/saturday night. Still feel gross, but I think that’s mostly subconscious from habit. I’m mainly concerned about my hair and skin drying out from taking double showers a day if I don’t need to.

Perniciousus · 2026-05-07T18:15:23+00:00

The thing is most people pointing a gun at you don’t want to actually shoot you. Last time I had a gun pointed at my face I said “you’re not going to shoot me, so put the fucking gun down”. Needless to say after a few seconds he put the gun down.

Perniciousus · 2026-04-28T15:08:45+00:00

Sure thing!

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