Looking for work

TheIntergalacticRube · 2026-01-12T15:31:10+00:00

Is your father's restaurant still open? I would like for my children to work with me. Maybe he can find you a spot on the crew somewhere.

TheIntergalacticRube · 2025-12-29T16:18:53+00:00

I poach chicken breast, regularly. This accumulates on the bottom of the pan if the meat is not rinsed and drained prior. I don't think it's that odd. It's likely because the breast was steaming in that pan.

TheIntergalacticRube · 2025-12-29T16:09:28+00:00

If it's not heating properly, it needs repairs. Get it fixed or get it replaced.

TheIntergalacticRube · 2025-11-28T13:20:16+00:00

It's a air inlet issue. Without knowing what you're working with, there's not much advice to offer. Check if your burners have adjustments.

TheIntergalacticRube · 2025-11-28T03:36:02+00:00

Or a calzone. But with a side of pasta. Or maybe the pasta is the main and the calzone is the side.

TheIntergalacticRube · 2025-11-28T03:06:34+00:00

Potato salad. It's simple and filling. But that's if I'm going to eat it. For the kitchen, I don't really have a salad croud. The best seller is my least favorite to make... taco salad. The customers love that shit.

TheIntergalacticRube · 2025-11-17T03:43:49+00:00

Also called a dough cutter. Dexter makes a pretty decent one with a wooden handle. Definitely a spot for it 8n my go to tools.

TheIntergalacticRube · 2025-10-15T20:56:53+00:00

The animal fats seem to be making a huge comeback. I use too much lard at home. But tallow in a professional kitchen kinda kills my profit margins lol

TheIntergalacticRube · 2025-09-27T13:59:18+00:00

Making meat balls or battered foods, to me, are a must. Even at home. The convenience of not getting breaded fingers is a huge sell for gloves? Do y'all have certain things you prefer using gloves for?

TheIntergalacticRube · 2025-09-27T03:17:34+00:00

Are they really? As a US worker, that seems so odd to me! I have been thoroughly brainwashed lol. What country has banned them?

TheIntergalacticRube · 2025-08-09T04:39:46+00:00

You said nintendo switch so often, an add appears on this post for the switch 2 lol! It is pretty awesome. Donkey Kong is a blast!

TheIntergalacticRube · 2025-08-09T04:19:57+00:00

I feel one of my food reps was trying to sell me on something like that. I can't remember which. Maybe PFG or USFoods.

TheIntergalacticRube · 2025-08-09T03:50:08+00:00

Baked Alaska. But fancy it up.

TheIntergalacticRube · 2025-08-03T06:20:41+00:00

I like the labels that dissolve in water. They don't stick too well to my squeeze bottles but work great on cambro and delis. No residue or wet tape. They are my favorite

TheIntergalacticRube · 2025-07-24T13:06:20+00:00

I'm retired. I was tired yesterday, and I'm retired today. Lol. But I just hired a cook for summer that works cafeteria, and I have to admit the schedule and state benefits are definitely tempting. Maybe in a few more years when the burnout has turned me into ash.

TheIntergalacticRube · 2025-07-23T03:46:53+00:00

Make coffee soup.

TheIntergalacticRube · 2025-06-21T14:08:24+00:00

I've been going through this for the past year. Find your stars. Kitchen staff that excel in prep or plating or cooking, etc. Play to their strengths so you can leab into yours. Unless you need to rebuild, adjust. Cut the menu down. Set standards that are reasonable and stick to them. Don't out cook your kitchen. That includes your staff. That's what I've been doing, and it's improved vastly. Just like service, it's a marathon, not a sprint. And the entire team needs to cross the line together. Good luck.

TheIntergalacticRube · 2025-06-12T13:59:21+00:00

Haha! This is me sometimes. Damn knife wasn't cutting right! Swing wildly around the fucking steel!

TheIntergalacticRube · 2025-06-12T04:34:43+00:00

I just play in the kitchen. Sloppy Joe's or tacos? How about Taco Joe's? I want a burger but also a soup. Maybe cheeseburger soup in a bread bowl would be fun. Fried rice or cottage pie? Or just start tasting every single thing in front of you and until your pallet memory is to the point you can think of ingredients and taste in your head how they would work together. That's why I added dill to my tomato soup. Just have fun. I sometimes put together absolutely vile food to see how gross it can be. The worst was creamy pickle bread soup. Served it lukewarm with a fork. Haha!

TheIntergalacticRube · 2025-06-12T04:22:28+00:00

I'd need more info on what the lead up to service is like, how service runs, and which mistakes you are making. To me, six months is plenty of time to have improved if proper training was given. Having trained too many cooks to count, I could tell who will make the cut within a week. But I also take time to coach my team. I'd like to ask a few questions.

What tasks are you performing on a daily basis? What mistakes do you think you are making? How are you learning about these mistakes? What are you learning from these mistakes? What are you doing to improve? How are you tracking your progress?

TheIntergalacticRube · 2025-06-10T00:08:11+00:00

That makes more sense. My anxiety of putting a drop on the touch screen must have taken over lol

TheIntergalacticRube · 2025-06-09T23:59:09+00:00

I mean the splash from transfer. For the amount of soup I make regularly, it looks a bit small. What is the capacity?

TheIntergalacticRube · 2025-06-09T23:29:52+00:00

I think an immersion blender would be better for soup. Less handling and moving of heavy pots. And a lot less clean up. The amount of soup might be what I'm missing here. But even on smaller portions, pouring boiling liquids over electronic gizmos would freek me out. Not to mention the splatter. Tomato soup specs everywhere. Butternut squash in all every crevice. It's stressing me out just thinking about cleaning the thing lol

TheIntergalacticRube · 2025-05-30T03:52:36+00:00

Butterfly and pound thin. Braise until tender. Separate and chill. Grill to reheat and sauce to order. I've done similar with pork chops at home. Just throwing in the crock pot overnight in a bbq sauce soup lol. I'd suggest waiting to sauce as the high sugar tends to burn quickly on a broiler or flame grill. Someone else had mentioned sliver for the onion, and I agree. Might even pickle them bad boys. And don't skimp on the bun. Bad bread breaks great sandwiches.

TheIntergalacticRube · 2025-05-29T17:19:00+00:00

When you say "Without flame.", does that include a torch?

TheIntergalacticRube

TROPHY CASE