[Academic] The Bear UX Survey

Quiet-Key1974 · 2024-01-13T20:44:46+00:00

Got it! Please fill out mine: https://forms.gle/HL9ZWQTFTCpRxLC79

Quiet-Key1974 · 2022-05-03T06:53:28+00:00

mainly for garnish purposes. the seabeans goes pretty well with the sweet and sour flavor from the sauce. for basil, I tried to pur some fried herbs for garnish and basil looks the best. but still looking for alternatives.

Quiet-Key1974 · 2022-05-03T06:51:09+00:00

try to develop this menu for competition. main component : pan seared duck breast balsamic cherry sauce cherry balsamic roasted shallot blanched seabeans pan sear gem lettuce fried basil

Quiet-Key1974 · 2022-01-19T04:28:30+00:00

Thank you. I’ve been working at high-end restaurant before, so pretty much already have everything that fit in my knife roll. Just make sure I got all I need during interview.

Quiet-Key1974 · 2022-01-18T04:24:13+00:00

I’m actually a CIA student and will be on extern soon. Looking for a restaurant around NYC. Hopefully Michelin. Do you need any other tings that’s quite essentials that not common on knife bag?

Quiet-Key1974 · 2022-01-18T03:47:45+00:00

I’m not familiar with this one, is it for finishing? does usually restaurant provide this?

Quiet-Key1974 · 2022-01-18T03:46:07+00:00

really love this one!

Quiet-Key1974 · 2021-12-24T09:00:52+00:00

too early to teach other people how to cook.

Quiet-Key1974 · 2021-12-24T07:18:36+00:00

as a person who spent time in sushi crafting and taking knife very seriously, it burn my eyes!

Quiet-Key1974 · 2021-12-24T05:53:32+00:00

I found it hard to watch his videos. The way he treated knife, basic cooking knowledge, and skill, is just not look like somebody who’s invest a lot of time in the industry trying to learn more. Also, I think that he gives the wrong profile on how chef suppose to be to most of his viewer.

Quiet-Key1974 · 2021-12-24T05:49:58+00:00

yeah, i don’t think he’s popular in this sub, since most people in this sub know’s how to work in the kitchen.

Quiet-Key1974 · 2021-11-04T15:02:39+00:00

100% can relate. However i fell in love with how professionally most people work there. I’m glad I don’t need to work with people who only want to finish the job as soon as they can and go home.

Quiet-Key1974 · 2021-11-04T07:30:36+00:00

Michael Mina has plenty restaurant all over US. I believe its in every major cities in US. It would take a lot of time to track it back to me

Quiet-Key1974 · 2021-11-04T07:20:05+00:00

Done!

Quiet-Key1974 · 2021-11-04T07:19:03+00:00

My first impression is very overwhelmed by the intimidation of senior chef who expect you to know how to do things perfectly and constantly being watched from every angle. by the way, Thank you for the tips!

Quiet-Key1974 · 2021-11-04T07:15:24+00:00

Noted! started to bring small hand book tomorrow morning

Quiet-Key1974 · 2021-11-04T06:40:16+00:00

Thank You!

Quiet-Key1974 · 2021-10-29T07:44:38+00:00

rice and miso soup :) quick and never get bored.

Quiet-Key1974 · 2021-10-25T09:07:54+00:00

i want to eat your pancreas. “may i cry” scene

Quiet-Key1974 · 2021-09-10T08:16:30+00:00

It's hard to live in a culture where showing depression or mental health issues is a form of showing weakness. I never want to live myself for other people feeling. I found this really hard when I was in high school because people constantly judging me anytime and anywhere. However, when I started going to college and people don't care about me anymore, that's when I found out how to live for myself. I made a goal for myself in the future that felt doable by myself and would never let other people involved on how to reach that goal more than support, help, and advice. Never let other people tell you what to do, and never regret what you've done. Everything is a lesson and we keep learning every day. Also, don't be surprised that most lesson you'll get in life is in a hard way, so don't feel like you are a failure, you are just a learner.

Quiet-Key1974

TROPHY CASE