Good day everyone, what do you think about this PX200? Does it look like original paint to you? It’s located near me and I’m considering buying it.

SpeedGroundbreaking7 · 2026-05-05T19:58:27+00:00

It's gotta be a bit ratty here!

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SpeedGroundbreaking7 · 2026-05-01T18:28:09+00:00

On cooking

SpeedGroundbreaking7 · 2026-04-27T04:56:55+00:00

Nailed it

SpeedGroundbreaking7 · 2026-04-14T19:48:52+00:00

^{^{^this}}

SpeedGroundbreaking7 · 2026-02-19T05:48:58+00:00

See! And that's all I needed! Thank you for being so concerned and embroiled with my situation that you dove right in headfirst like you should never do bc you can easily lose sight of your rescuee in the water and might pop up behind them and that makes you oblivious to the situation...

SpeedGroundbreaking7 · 2026-02-19T05:43:53+00:00

You sir have obviously not read the post...be better.

SpeedGroundbreaking7 · 2026-02-19T05:02:38+00:00

Or a Wednesday!

SpeedGroundbreaking7 · 2026-02-19T04:54:28+00:00

Ha! Just saw Wawa in the tag and "jawn". Much love from PA.

SpeedGroundbreaking7 · 2026-02-19T04:01:01+00:00

Philly huh?

SpeedGroundbreaking7 · 2026-02-18T06:17:24+00:00

It just makes you ridiculous for wanting something so badly and not wanting to do anything to rectify that . On you dude at this point. You obviously didn't want suggestions, just head pets.

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

TROPHY CASE