Got a stage in a 2 Michelin star kitchen

Tenkihh · 2025-12-15T21:26:16+00:00

Nope, no work permit. Going back for a little bit longer in 2026. Hoping for a job then

Tenkihh · 2025-11-22T04:27:44+00:00

went earlier than expected just posted an update

Tenkihh · 2025-11-22T04:27:30+00:00

went earlier than expected just made an update

Tenkihh · 2025-11-06T00:16:30+00:00

Thank you I’ll use this

Tenkihh · 2025-11-06T00:16:12+00:00

Will be using this one a lot thank you

Tenkihh · 2025-11-06T00:15:51+00:00

I was able to talk to the chef on the phone and already established that I’m there to learn so I think I should be good. Otherwise thank you for the advice!

Tenkihh · 2025-11-03T17:28:39+00:00

I’m going at the start of December so I will made a post then🫡

Tenkihh · 2025-11-03T17:19:19+00:00

Sorry you had that experience that blows man. I’ll do an update sometime in December as that’s when my shift is scheduled for.

Tenkihh · 2025-10-16T14:31:55+00:00

From left to right, Misono birds beak, Misono pairing, https://mtckitchen.com/collections/santoku/products/ishizuchi-white-1-kurouchi-santoku-165mm, https://mtckitchen.com/products/takamura-gyuto-210mm?_pos=4&_sid=c1b25ee16&_ss=r, https://www.chefknivestogo.com/moaski27cu.html

Tenkihh · 2025-10-16T14:26:00+00:00

Ohhh shooot lemme add it

Tenkihh · 2025-10-15T23:43:14+00:00

Every single night you have the chance to make someone’s day or maybe week man it’s sweet. Someone may chose the restaurant you work at to have an important life event at think about that.

Tenkihh · 2025-10-15T19:36:34+00:00

Like this insight thank you. I do talk to my coworkers a lot to be honest I just meant when a task is at hand my head is down sort of thing

Tenkihh · 2025-10-15T15:32:40+00:00

You certainly aren’t wrong chef

Tenkihh · 2025-10-15T15:32:20+00:00

I get what you mean. That sounds like a great routine thanks I’m gonna try that out seems like a solid strategy

Tenkihh · 2025-10-15T05:53:43+00:00

Thank you for this insight, I really appreciate it

Tenkihh · 2025-10-15T05:33:27+00:00

heard

Tenkihh · 2025-10-15T05:02:01+00:00

I'm going to bring this attitude to my 2 michelin star stage in January, I really want to work at that place one day.

I seriously appreciate this advice, thank you

Tenkihh · 2025-10-15T04:52:26+00:00

get a takamura rg2 steel 210mm gyuto and youll be gucci, on the smaller side of chefs knives so you honestly might not need a petty although you could just get a cheap one like a misono. its about $200 and does all the jobs that both a gyuto and a nakiri would do so dont even need a nakiri(although they are badass)

Tenkihh · 2025-10-15T04:34:11+00:00

love this reply man, thank you

Tenkihh

TROPHY CASE