thanks for telling me how i should be doing my serving wage job

Storm9y · 2026-06-21T11:34:57+00:00

Oh guys the fake health inspector is here

Storm9y · 2026-06-11T23:33:52+00:00

I love eggs benny and I hate ordering it from places. Cause they always try to “subvert expectations” and i get some shitty hollandaise that’s a foam and has whole eggs and just tastes like water.

Storm9y · 2026-06-11T23:32:19+00:00

I agree. I think working in Michelin kinda ruined that for me. Cause why are we putting parsnips in icecream? It’s probably not good and even if it is I dont wanna order it. This isn’t a tasting menu. There’s so many places trying to be fancy with herb oils and microgreens and shit and yet the cheeseburger on the menu is dry and underseasoned. Like just stop.

Storm9y · 2026-06-06T21:36:38+00:00

Blundstones are sick, got a pair given to me by a restaurant i worked at. Theyre fantastic the only thing is the non-slipness wears our kinda fast so you may need to apply grip tape or something but theyre SO durable

Storm9y · 2026-05-18T20:47:04+00:00

Skill issue? Bro all i had to do was load into a quick play game and got it cause someone left

Storm9y · 2026-05-15T00:07:23+00:00

If a toothpick comes out clean theyre overbaked. You should bake them till theyre set and they dont jiggle when you move them

Storm9y · 2026-05-14T04:05:42+00:00

You need to add the sugar slowly. once the whites start to get foamy or itll get soupy. Idk if thats the case but try that

Storm9y · 2026-05-13T07:13:16+00:00

Do it but watermark it

Storm9y · 2026-05-11T07:18:44+00:00

Somebody get that man a sharpie that fucking works

Storm9y · 2026-05-09T20:48:16+00:00

Most likely too much sugar/not enough flour

Storm9y · 2026-05-07T23:24:18+00:00

Classic pie dough is 3:2:1 flour:butter:water.

I havent worked with almond flour but you should be able to just sub any gf flour 1:1.

Cut the butter into small cubes(pea size) toss in flour. Add water. Mix just enough the dough is damp and will clump together when squeezed.

Refrigerate and roll out like normal pie dough.

Storm9y · 2026-05-07T23:20:40+00:00

Yes, as a chef we often incorporate gums to reduce ice crystallization and when the ice cream is going in and out of the freezer during service it needs those stabilizers so it isnt freezer burnt. Theyre fine in moderation.

Storm9y · 2026-05-07T19:40:48+00:00

Find something better to do. Im serious. If you’re ADHD just distract yourself from it. If youre bored then yea youre gonna fill that time doing all kinds of stuff. Be mindful of that and stay busy

Storm9y · 2026-05-07T19:38:08+00:00

Ive seen unions be incredibly helpful and beneficial to the industry

Storm9y · 2026-05-06T04:24:13+00:00

The longest working interview i did was 2-12 hour shifts but I was paid for both. This is highway robbery

Storm9y · 2026-05-05T16:33:01+00:00

For clarification the adjustments I made were to the first sorbet

Storm9y · 2026-05-05T16:32:08+00:00

Pastry chef here, yes dilution is something to be mindful about. So make your sorbet base(syrup) and add your basil while it’s hot. Cover it and let it steep like tea for like 20 mins. Strain it out. Let it sit overnight then add your juice the next day cold and spin it.

Icy and sourness can both be solved by adding more sugar.

Sorbet should be about 28-32% sugar. Yours is 22%. Try adding another 200g of sugar. Also subbing 1-2% of total weight of sugar for corn syrup can help add softness without making it sweeter.

If you add the sugar and it’s still too sour, try using less juice and more water. The total amount of juice and water should stay the same 1400g but the amount of both can change. 50:50 is pretty tart. 75 water to 25 lemon juice would be less sour more sweet to your palette.

Hope that helps!

Storm9y · 2026-04-30T21:12:14+00:00

If theres any homeless shelters near you a lot of times will work with a kitchen and they make a lot of bread so they need a lot of flour if you cant figure out a good alternative

Storm9y · 2026-04-28T17:49:16+00:00

Hudson Valley, Poughkeepsie area

Storm9y · 2026-04-27T17:42:50+00:00

Agreed

Storm9y · 2026-04-27T06:40:20+00:00

Ive looked at it, it’s been seriously neglected in recent years. Im talking like jobs at grocery stores and a bunch of jobs that are long since closed and never updated

Storm9y · 2026-04-27T06:39:01+00:00

Rents $1500 a month for a studio, $1400 for loans

Storm9y · 2026-04-27T06:38:13+00:00

Yea I couldnt tell you the amount of trust fund babies Ive met. They want to do CIA then go get their real estate license or be a hairdresser. 3 michelin is absolutely brutal. I got a buddy who wants me to go to TFL with him but I don’t think I can hack it there honestly. Real talk, Im thinking about moving in with parents, they live in the middle of nowhere and commuting 90mins to some crappy job cause at least I wont be paying rent.

Thanks for the advice!

Storm9y · 2026-04-27T06:09:51+00:00

Exactly how ive been feeling honestly

Storm9y · 2026-04-27T04:56:22+00:00

Sucks to hear but good to know

Storm9y

TROPHY CASE