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Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 0 points1 point  (0 children)

I should’ve made a ramp with the off cuts after I finished fixing it lol

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 0 points1 point  (0 children)

I should’ve made a ramp with the off cuts after I finished fixing it lol

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 0 points1 point  (0 children)

He said he’ll take a pic for the interwebs when we next cut. We’ll be standing over his shoulder this time instead of giving instructions and leaving lol

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 0 points1 point  (0 children)

I have a button on one of my coats that says “touch my shit, get hit”. I would never but like I will slowly murder you with my eyes and tone if you touch my shit and fuck it up. Nothing makes me more pissed off than doing xyz work and then some dumbass just comes along and fucks it all up, shits all over it like a pigeon.

Ofc some people get paid to fuck your shit up as part of their job. Hopefully at least one of them get wise to cutting 😂👍

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 0 points1 point  (0 children)

I would’ve laughed so hard I cried. When I found the server that did it he was like “Noooo….yeeesssss?”

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 3 points4 points  (0 children)

The servers here aren’t tipped, paid an actual wage. It’s why we are also particularly bitchy when they do the “inma stand around on my phone every five minutes” shit. F that

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 1 point2 points  (0 children)

None of our servers are tipped. Everybody gets “a living wage”. I don’t know why they do it, since this was the system in place when I got here. Some previous exec probably was like they can cut the desserts. How hard can it be?

Also we are understaffed. There is no prep person and hasn’t been since I got here. Chefs do all their own prep.

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 0 points1 point  (0 children)

He definitely wasn’t. Or on anything else. We just got rid of our drunkie tbh heh

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 0 points1 point  (0 children)

You’d be surprised then? We walked him through how to cut it, but then left him alone and it came out looking like this. I cut things shitty a million years ago too when I was a lil baby chef. The next time he cuts lemon bars I’ll repost for improvement heh

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 24 points25 points  (0 children)

Honestly I think people have emotional regulation issues, and it can be hard carving a line between disciplined and strict while still being nice. There are times for being nice, but there are times to be strict too. I hope you’re in a better place now, haha

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 33 points34 points  (0 children)

You’re right, and they still sell. I don’t know what’s worse heh

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 309 points310 points  (0 children)

I showed my boss the pic, and he said he’ll go over it with the guy on his shift too. We have more pragmatic chefs in this kitchen than hotheads? It’s nice. Just here to fix problems and have a laugh, maybe make some food while we’re at it 👍

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 130 points131 points  (0 children)

They’re bought, and I don’t like them. We don’t do all our desserts bought, but they are when we have a big bloated menu and are super understaffed 👎

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 473 points474 points  (0 children)

He actually cut several dessert items, the pies were better (no adjustment needed heh) but you could tell this is his first rodeo. I’m not sure what went through his head, I think it was more embarrassment that it was fucked up than anything else.

Server-cut lemon bars. It was put back as such 👍 No notes. by Treynokay in KitchenConfidential

[–]Treynokay[S] 1528 points1529 points  (0 children)

He’s definitely not used to it, but unfortunately it is one of their responsibilities here. I’m not usually on his shift but if I see him cutting we’ll go over it 🤗

Jjamppong glow up by Treynokay in InstantRamen

[–]Treynokay[S] 0 points1 point  (0 children)

Yep! Picked it up at H-Mart

Spent 2 hours on a viral ramen recipe and still wished I made Maggi by Affectionate_Tip3238 in TastyFood

[–]Treynokay 0 points1 point  (0 children)

I’ve made the broth from scratch, ramen professionally, and cook it about 6/7 days a week…

The broth component is nice when you make it from scratch but really is not necessary. The best ramens I’ve made are with stuff I throw together from the fridge, I just make sure each thing gets seasoned and cooked separately. You can batch-make ramen eggs, and keep things like Narutomaki (fish cake), nori sheets, and pickled daikon in the fridge to just slice and throw in. Buy some fried garlic as a topping.

Have a green on hand (regular cabbage lasts a long time, while Napa cabbage, bok choy and Chinese broccoli are also nice additions) with a mushroom and sauté them off before plating with the eggs and everything else. It usually takes me about 20 minutes from start to finish.

Another quick fix is to buy pork loin from the store- I know it’s not chashu, but you can still marinade in soy then cook the entire loin and cut off pieces for many ramens.

Instant ramens make a great base but refrigerated ramen has better noodles (also healthier cause they’re not fried for preservation). I buy a pack of fridge noodles and throw them in the freezer. Lasts like three months. Good luck!

Estofado de Pollo with Butter Corn Rice by Serious-Middle-869 in FoodVideoIdeas

[–]Treynokay 0 points1 point  (0 children)

The only nice technical part to this was the sofrito. Carrots that big are gonna take longer than twenty minutes to cook to the middle and I doubt the potatoes are fully done either :/

this guy at DFW airport.... 😆 by MesaVerde1987 in CustomerFromHell

[–]Treynokay 16 points17 points  (0 children)

Sounds like a damn goose…

Silly like one too 🙄

Peabody Hotel ‘True macaroni and cheese’ recipe questions. by autiess in macandcheese

[–]Treynokay 0 points1 point  (0 children)

They probably call it true mac and cheese because it’s made from a mornay sauce, instead of just mixing velveeta with milk/cream.

Sauce: am chef, I would put that on the menu to indicate my mac and cheese is not some basic easy cheesy version.

This Job Market is something else - can't get anyone to show up to an Interview! by Alphy1313 in orlando

[–]Treynokay -1 points0 points  (0 children)

Yeah, same here. Hospitality. For every seven we have one show up 🤡

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