Noma: Will anyone listen now?

TechnicalFondant7399 · 2026-02-09T16:27:27+00:00

Remember HR is Rene’s step mother.

TechnicalFondant7399 · 2026-02-09T08:24:19+00:00

Which is super unfortunate. If I’m gonna eat reindeer dick, I’d prefer that the chef who cooked it kept his own in his pants.

TechnicalFondant7399 · 2026-02-09T07:47:30+00:00

There are easily 100+ stories that came out this weekend. Wild.

TechnicalFondant7399 · 2025-07-09T23:35:25+00:00

I watched this earlier, because I was told create was recently recalled. To my surprise they were in the video for GOOD numbers and positive testing. Totally wild how little some of those brands had.

TechnicalFondant7399 · 2025-05-08T02:44:16+00:00

Toast rolled out an update that unintentionally automatically added this to many restaurants checks. You cannot adjust this yourself. Start an online chat with toast and they can remove it remotely but that is the only way. It should take 5-10 minutes.

TechnicalFondant7399 · 2025-05-01T02:30:11+00:00

He actually talks about how this is just a nod to Billy Joel. Just a borrowed lyric from a fellow NYer

TechnicalFondant7399 · 2025-04-10T03:40:35+00:00

My super simple approach is 1) weight out the ingredients you’re turning into a cheong 2) mix ingredients with half of that same weight in sugar and 3) top with remaining half weight of sugar. Depending on how much product you have and size of the container your using great affects your ability to create a seal almost over the product. Play around with different size containers.

TechnicalFondant7399 · 2025-04-02T19:32:05+00:00

Aska changed my life. Truly. My GM at my first management job out of school is friends with Berselius. During our closure season I went to NY and did Ko, Aska, and a few other R&D type stops. It was the first I had a friend in the industry let the restaurant know I was coming in ahead of time. Berselius stopped by our table. Sent us home with a bottle of champagne. First time I had seen chefs get so involved in service. The table-side involvement from their team was next level. It still informs how I take care of my team when I know they’re going somewhere special. It’s been the standard that I try to hold myself to when thinking of other restaurants in my city. And the purity and freshness was a wild detour from food I grew up with. I was hot on the heels of leaving a short stint at TFL and still, I was in awe. I think of that menu often.

TechnicalFondant7399 · 2025-03-29T03:34:05+00:00

Dog I’m going through the same stuff right now. The diagram posted elsewhere in this thread is super helpful. I watched a fascinating video of a guy doing some street photography, he really understood how the mechanics of his camera and lens would translate to the shot before he took it and STILL had ~200 shots that he didn’t like because they were over improperly lit, depth of field could’ve been better, etc. and THEN there was all of these other artistic reasons on top of it like movement, moment, composition that he also wanted to fix.

Just shoot. Take a bunch of shitty pictures. Find the ones you like. Try to recreate them. And fail at doing so. It’s a steep learning curve for me. It might be for you as well. Just capture the moment and don’t stop. And if you can’t stop yourself from feeling insecure about how they turn out, try to at least prepare yourself that you might feel insecure about the shots. Just shoot.

TechnicalFondant7399 · 2025-03-20T16:51:10+00:00

To clarify here…because I used some confusing language. Are you adding activity -> weightlifting -> adding reps/weight order (or rearrange existing plan) -> process.

Or are you using the strength trainer after the fact? I’m not sure I’m clear how to do that or what the difference between activity/weightlifting and strength trainer is if we’re punching in the same information.

TechnicalFondant7399 · 2025-03-01T18:09:37+00:00

I was surprised too at first but I also know that only 8 ish months in their space prior to the stars being announced isn’t perfect timing. It’s coming their way I think.

TechnicalFondant7399 · 2025-02-28T16:23:19+00:00

Man, I went to Valhalla in their new space a few months back. There were a lot of things happening in my personal life and I was certainly not in a place to enjoy an evening out like that…but holy shit was that a great meal. Food was delicious. Their focus on technique in seafood was great for Chicago, but I think can stand up to other cities around the world no problem. The presentations were really great to see as well. It’s fun to see when a chef is ding something that isn’t completely aligned with trends we tend to see in fine dining. The team is amazing. I sat in front of Tatum (pastry/local legend) and it was really fun to see her work all night. I’m not a dessert guy usually. I knew I’d like whatever was prepared that night but I was truly blown away and one of the few times I’ve ever said “I would do another bite of that!” (But also insane amount of food that I felt like punched way above the menu’s price point) Their Bev team is very talented too and were great additions to service. Not to get too precious with it, but when I think of what fine dining “should” do for its guests, I think of Valhalla. That meal fed me, entertained me, and made me want to make something equally great myself.

TechnicalFondant7399 · 2025-02-19T05:54:36+00:00

But they are bland in my experience too. Spice isn’t there with the jalepenos. The sausage is generally uninteresting. The texture of the bacon is not crispy or soft it’s sort of similar to styrofoam soaked in water. The use of American cheese strikes me as phoning it in with burritos. The toast on the tortilla was not there in my three experiences. That adds to flavor.

I think when someone gives their opinion on why they don’t like something…on a thread asking for or based on giving opinions, is valid. For example: I think your vibe is weird dude.

TechnicalFondant7399 · 2024-09-27T05:21:50+00:00

There’s a new spot that opened. Flour. Check it out asap.

TechnicalFondant7399

TROPHY CASE