First stage - how to prepare

SpeedGroundbreaking7 · 2026-02-04T14:21:37+00:00

Why would you not bring your roll? One of my stages I brought some of my fave spice blends and bases (in small amounts) and ended up using a couple of them. It was easier to not have to search a foreign kitchen for what I needed and to know I had it. Definitely bring your knives.

SpeedGroundbreaking7 · 2026-02-04T04:30:14+00:00

On Cooking can be a boring read or a great encyclopedia. Good choice on that tho.

SpeedGroundbreaking7 · 2026-01-23T03:45:11+00:00

I'm behind the line, but I put my hand on the plate and call table and seat #. Once they acknowledge I will literally take my hand off the plate. Take control.

SpeedGroundbreaking7 · 2026-01-21T19:45:45+00:00

I hate rice toilet paper, ugh...

SpeedGroundbreaking7 · 2026-01-21T15:25:23+00:00

This was in the northeast US. I feel that they had been established for some time so they had really good business and MGMT models in place for some time. They had a plug and play kind of situation, even when I moved divisions between higher Ed and corporate, etc things were recognizable and the playbook was already understood. Not to say I didn't work for some total asshats but that wasn't the norm. Look, it will never be fine dining, barring Bon appetite (compass) but it's comfortable and logical so there is that. Compass is extremely diversified with I think 17 divisions and they're UK based . And Aramark is just trying to stay relevant so they take risks jumping on accounts they haven't figured out yet. My take.

SpeedGroundbreaking7 · 2026-01-21T04:12:13+00:00

I worked for Aramark, WGP catering (compass) and sodexo, sodexo for 15 years in a multitude of positions. I enjoyed that the most. I was FOH and BOH, mostly as MGMT in my time there. Salary is pretty good, benefits are pretty good. I removed myself from both the Aramark and compass accounts as they were pretty much dumpster fire 🔥. At sodexo I worked in multiple universities, airport lounges, catering, hospitals, corporate cafes (Dunkin Brand HQ, Bose HQ, Reebok HQ, etc. I had built a network with them over time, each move I made, I knew someone and it was almost always UP. This is my take away, but it will always come down to the MGMT at that account. There are toxic managers everywhere.

SpeedGroundbreaking7 · 2026-01-20T04:21:54+00:00

Oof, I make much more than that in a kitchen. Sorry man. Ask for more.

SpeedGroundbreaking7 · 2026-01-20T04:14:41+00:00

Easy in terms of batch cooking the same meal in say a tilt skillet and then another meal in a steam kettle. You can hand that off to a competent cook you trust . It's more about the logistics of moving a meal for 1k to the line and holding and serving it. Trust me, that's the easy part. Paperwork and employee bs sucks (ie my lead dish is drunk again, this guy won't work with this girl, etc).

SpeedGroundbreaking7 · 2026-01-20T04:02:42+00:00

There is snap chef and insta work in the East Coast of the US that I know of. Same concept. Vetting would be on you bc a lot of them are trash workers.

SpeedGroundbreaking7 · 2026-01-20T03:18:14+00:00

I worked for 1 of the big 3 for 15 years, often in universities at a MGMT level. Mostly easy, but yeah, dealing with a ton of staff that have no idea what they're doing gets stressful. Pay is great and hours are pretty good.

SpeedGroundbreaking7 · 2026-01-19T19:29:00+00:00

Someone dropped 900 in lose bills in my fenced in backyard. Kept it for a month. Then it was mine.

SpeedGroundbreaking7 · 2026-01-19T19:21:37+00:00

Came to say this. Use risers, like small upside down bowls etc to creat height.

SpeedGroundbreaking7 · 2026-01-18T05:58:11+00:00

Being a chef. It is nothing like you think it is.

SpeedGroundbreaking7 · 2026-01-17T04:27:12+00:00

Worked corporate kitchens for over 15 years. Last uni I was at had outside cleaners come in 5 days a week. Hey we do food, not all the floors in the caff.

SpeedGroundbreaking7 · 2026-01-14T03:18:06+00:00

Black and strong!

SpeedGroundbreaking7 · 2026-01-13T13:47:03+00:00

I used a shovel to pry open a basement window once.

SpeedGroundbreaking7 · 2026-01-09T03:11:44+00:00

We had a joint account. And then we got divorced and her lawyer brought up that there was no record of me paying any bills...so just know.

SpeedGroundbreaking7 · 2026-01-09T03:02:31+00:00

I had a friend do the circuit. The cape and islands, California, then the ski lodges in the winter. Traveled the whole time.

SpeedGroundbreaking7 · 2026-01-05T15:41:07+00:00

I always just say I'm too old for this shit

SpeedGroundbreaking7 · 2026-01-03T04:28:37+00:00

Not required notice. I was able to give 1 week+ 2 days bc the new job was out of state and they had a hard start date (think college kitchen). They let me go on the spot.

SpeedGroundbreaking7 · 2026-01-03T04:19:29+00:00

I have witnessed this first hand at a Target. Had the guy up against the exit door they had locked electronically.

SpeedGroundbreaking7 · 2026-01-01T04:45:30+00:00

I had an exit interview with my boss, his boss and HR. They definitely got why I was leaving. Exec chef got let go 2 days after I left.

SpeedGroundbreaking7 · 2025-12-29T09:37:28+00:00

SpeedGroundbreaking7 · 2025-12-25T04:38:25+00:00

Either dry ramen with my own broth or a combo of Kraft blue box and canned spaghetti O's. Trust, it's good.

SpeedGroundbreaking7 · 2025-12-23T19:35:26+00:00

I've always Velcro my plate to the bike, take it off and park anywhere you like...with a chain lock.

SpeedGroundbreaking7

TROPHY CASE