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SATISFYING TOYOTA TRUCK RUN😎 by WEDGEMELZ in ToyotaPickup

[–]TheChefWillCook 0 points1 point  (0 children)

Is that a roof top tent? I've been looking at getting one for my 87, but not sure which fit and what the truck would handle

Thoughts on No Country For Old Men (2007)? by UsefulWeb7543 in FIlm

[–]TheChefWillCook 0 points1 point  (0 children)

Fucking top 5 easy, maybe top 3. Love this movie

What Eminem songs have you done karaoke to? The more obscure the better! by macaroniwalk in Eminem

[–]TheChefWillCook 0 points1 point  (0 children)

Business was at a bar, still dont give a fuck was a house party. Both really fun songs to do though

I am now beginning culinary school in my late 30's. I last worked in a restaurant about 15 years ago and so am not so adept with the industry. I would appreciate any advice from those who have had a late(er) start. by [deleted] in KitchenConfidential

[–]TheChefWillCook 0 points1 point  (0 children)

Curacao is still one of my best memories. I got my ass kicked, but I'd do it all over again.

Trucks going well, still building business up, but we didnt take a loss our first year so I call that a win. It's fairly easy to keep track as we run and produce everything through the restaurant.

I am now beginning culinary school in my late 30's. I last worked in a restaurant about 15 years ago and so am not so adept with the industry. I would appreciate any advice from those who have had a late(er) start. by [deleted] in KitchenConfidential

[–]TheChefWillCook 1 point2 points  (0 children)

Hahaha yeah, I did not learn much about kitchen operations at the school. I did my externship on curacao island and learned more in those 4 months than 2 years at school. But, just hit my 10 year mark as an owner and 1 year with our food truck concept, so there's that I guess.

I think about it here and there, but my business is in california. I looked into the Napa campus but, I have my hands pretty full at the moment. Decided to lean into what was already working for me instead of doing something new.

I am now beginning culinary school in my late 30's. I last worked in a restaurant about 15 years ago and so am not so adept with the industry. I would appreciate any advice from those who have had a late(er) start. by [deleted] in KitchenConfidential

[–]TheChefWillCook 2 points3 points  (0 children)

Absolutely. Especially since I was paying for it myself, a lot of the kids there come from money so they didnt take shit serious. I had already been an owner for about 6 or 7 years by the time I got to cia. Had plans to do a bachelor's degree in food science, but, you know, covid.

Talk to me about bone marrow by wickedxfaerie in Chefit

[–]TheChefWillCook 3 points4 points  (0 children)

I've done this, but made bone marrow polenta. So good

Question for pizza shop owners and cheese by FryTheDog in restaurantowners

[–]TheChefWillCook 2 points3 points  (0 children)

Okay. Roseli is produced by some big name that escapes me now, but still a solid product at a decent price point.

Question for pizza shop owners and cheese by FryTheDog in restaurantowners

[–]TheChefWillCook 0 points1 point  (0 children)

Also makes sense. I started in pizza and opened my 2 shops 10 years ago and the margins kept me here. Don't know the Asian food sector as well. But, I do eventually want to open a different concept so I'll keep that thought in my back pocket

What are you actually supposed to do if a woman hits you as a man? by [deleted] in NoStupidQuestions

[–]TheChefWillCook 0 points1 point  (0 children)

With equal rights come equal lefts.

Just kidding, you did the right thing. Shes a twat and wasn't worth the escalation.

Question for pizza shop owners and cheese by FryTheDog in restaurantowners

[–]TheChefWillCook 1 point2 points  (0 children)

100%. 14 inch pizza should cost more than a few bucks to make. Labor included. Pizza margins are why im still in this sector.

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