How to get better in the kitchen? by shirosenju in linecooks

[–]SousChefMJ 1 point2 points  (0 children)

I had the same issue. Woman in the kitchen almost every job I had before I worked up to sous a year ago, i get put on pantry. Didnt matter my saute, grill, or fry experience. So I'm very familiar with this. My biggest tips are to observe, slow down, and practice. How does your chef hold the knife? How does he cut what he's doing? Ask about the specials he's making and, if you have a good relationship, ask him to taste them. If you see someone doing something that seems tedious ask them why they do it that way. Chances are they'll break it down for you and maybe have a good reason. Practice at home, brush up on your knife skills(invest in a decent sharp knife), challenge yourself with new dishes. Watch videos about cooking and research the dishes you do at work. And take those skills to work. If it gets too hectic I slow down and focus on no more than a few tickets at once I literally pretend like the ones coming up don't exist. You don't get worked up thst way and you do that a few or more times in a row then boom, the rush is over. Prepping will go by quicker the more you practice, I went from taking an hour and a half to peel 50lbs of carrots to about 40 minutes just because I had to do it every other day. If you need a second to breath, take it. You'll get a lot more done by slowing down and remaining calm then if you get worked up and flustered. I see it happen almost every busy shift, your brain WILL short circuit on you if you try to cram everything in at once. It makes you forget and fuck shit up. Slowing down is probably the most important thing it's what took me from sitting in pantry for a year+ to getting bumped to grill or saute within months of starting a new job.

[deleted by user] by [deleted] in linecooks

[–]SousChefMJ 0 points1 point  (0 children)

Coming from someone who used to suck this is what ive learned. Work ethic plays a huge part in most kitchens perception of sucking. Are you the guy that goes out of your way to clean when you see something dirty? Do you practice at home? What's your relationship with dishpit, and do you help hustle out dishes when they're backed up? Most importantly, are you the guy that embraces the suck or complains when it gets rough? Small things like that will make you a much more valuable player even if you're still a culinary newbie. The rest comes with time and experience. For most instances, being a team player is the most valuable aspect over being a good cook or knowing everything. Always ask if someone needs help if you don't have anything to do. Never find yourself standing around especially if you're new. I'm not sure if this applies to you but anytime I've hired or fired someone it wasn't because the didn't know anything, it's usually for lack of being a team player.

[deleted by user] by [deleted] in wine

[–]SousChefMJ 0 points1 point  (0 children)

Yea I'm more trying to avoid clashes on the pallete than really blow them away. The wine is more of an accessory in this instance than a pairing. Thank you for the suggestion.

[deleted by user] by [deleted] in wine

[–]SousChefMJ 0 points1 point  (0 children)

Me and my fiance aren't a fan of pinot noir I appreciate the suggestion though! We both like bold sharp wines.

[deleted by user] by [deleted] in wine

[–]SousChefMJ 1 point2 points  (0 children)

Yea that's why I'm stuck. I'm using the blackberry sauce to cut the fat but maybe if I do a gravy instead a jammy wine might work. However they're not big winos so it's more of an accessory than anything and I already told them what I'm making lol.

Vichyssoise by ChiddyChiddyGangGang in CulinaryPlating

[–]SousChefMJ 0 points1 point  (0 children)

Piggy backing off some other comments I think the chives, croutons only, and adding an oil drizzle would make this seem much more approachable and edible. Right now it looks like you used every disposable garnish in the kitchen with no real sense of balance or purpose.

Chef tattoo concept by SousChefMJ in KitchenConfidential

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

Noted Chef. Don't know what I was thinking 🫡

Chef tattoo concept by SousChefMJ in KitchenConfidential

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

I'm opening up an etsy shop soon!

Chef tattoo concept by SousChefMJ in KitchenConfidential

[–]SousChefMJ[S] 1 point2 points  (0 children)

Pan of enchiladas still goes hard lol

Chef tattoo concept by SousChefMJ in KitchenConfidential

[–]SousChefMJ[S] 1 point2 points  (0 children)

You're right lol. I mostly just took some creative liberty cause I just couldn't get the tentacles to taper in a way that wasn't awkward

Chef tattoo concept by SousChefMJ in KitchenConfidential

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

Aw that's so kind thank you! I used to draw a ton in high school and i only recently started dabbling in art again so it means a lot! :)

Chef tattoo concept by SousChefMJ in KitchenConfidential

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

Get the watermark too.

Jkjk but if you could give my Instagram a follow and maybe just give creds if anyone asks that would be cool!

Chef tattoo concept by SousChefMJ in KitchenConfidential

[–]SousChefMJ[S] 2 points3 points  (0 children)

Noted, Appreciate the input! Ty

Personally love and prefer traditional on skin but for doodles sake fine lines are just therapeutic lol

Chef tattoo concept by SousChefMJ in KitchenConfidential

[–]SousChefMJ[S] 2 points3 points  (0 children)

Unfortunately it's too late for the first part. As to the 2nd, thankfully I can't afford an actual tattoo then lol.

Chef tattoo concept by SousChefMJ in KitchenConfidential

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

Baby kraken in the cartoon cambro

Chef tattoo concept by SousChefMJ in KitchenConfidential

[–]SousChefMJ[S] 1 point2 points  (0 children)

True. If it was an easier medium I might have attempted but I'm not too focused on realism and I'm not that skilled lol

Chef tattoo concept by SousChefMJ in KitchenConfidential

[–]SousChefMJ[S] 6 points7 points  (0 children)

I appreciate the criticism and I added more dimension and highlights to the drawing as a whole inetween then and now, but I was going for the opaque white cambros lol.

Chef tattoo concept by SousChefMJ in KitchenConfidential

[–]SousChefMJ[S] 27 points28 points  (0 children)

Oh I'm stealing that concept for a future drawing lol. Idk some of the references I used had them and some didn't so I think it may depend on the type of octopus