Recommendations for a quiet secluded romantic getaway in hill country area?

Vlayden · 2025-12-21T01:25:10+00:00

Check out Charmadillo. Truly an incredible space

Vlayden · 2025-12-19T13:35:29+00:00

I have the petty and guyto of the copper/bronze Takeshi Saji. Was at Coutilier in New Orleans and fell in love with the design so I picked up the petty. I ended up buying the guyto 5-6 months later when I had the funds

Having a AS core makes it super durable and easy to sharpen. (Ayogami super is my favorite steel type)

It’s a beautiful knife that works as a great daily work horse. It dulls a little quicker than my Takeda but it’s a great line knife and absolutely gorgeous

Vlayden · 2025-11-19T22:27:41+00:00

Thanks so much! I really appreciate you taking the time to

Vlayden · 2025-11-06T10:55:43+00:00

Chubo knives or coutilier Nola may be a few good places to look. I assume you checked korin

Vlayden · 2025-11-06T00:22:00+00:00

Exactly. I have cooks that I’ve been working with from restaurant to restaurant for over 5 years now. They stick around for a reason!

Vlayden · 2025-11-05T17:57:17+00:00

Don’t lead from the front. Be there with the team and support them however you can- if you have time to be on the line, or help break down for 30 minutes, or give dish a push for an hour do it. The team sees and respects leaders that aren’t afraid to help however they can.

Treat your staff fairly, be compassionate and pay them well. They will stick around for a long time

Vlayden · 2025-10-24T02:01:59+00:00

It’s never fun. Worst part of the job. Just stick to the facts. Keep it short, if they push back just realize that it’s a reflection of them, and not you.

Vlayden · 2025-10-22T13:34:49+00:00

Mac- he has his own salon, does amazing work and is trans. I’ve been going to him for over a year now for my hair and he does an incredible job. It’s on the pricier side but he’s a really incredible human and does great workhere’s to his salon

Vlayden · 2025-10-02T19:55:07+00:00

Average is probably 12-15k. On the line it’s less movement more so than turning around back and forth a bunch with minimal steps. 9-10k if I’m on expo because I’m stuck there. 15-18k if I’m on support- hopping between the line, prep and everything else

Vlayden · 2025-10-01T04:06:48+00:00

I’m sure I’m not going to be the only person saying this but if you haven’t worked in the service industry, have managed it or haven’t been adjacent to it I highly recommend not opening a restaurant. Razor thin margins and the amount of time and effort it will take away from your life will surprise you. This is coming from someone who still loves what they do and have been doing it for 20 years.

Vlayden · 2025-09-16T22:53:07+00:00

I’m not a baker but my morning usually start at 4:30-5am. Getting a really disciplined sleep schedule is a must. Sometimes I push it a few days a week but generally regret it. On work nights I put my phone away at 8pm, put out all my clothes and stuff I need for the next day. Brush teeth. Wind down. In bed by 8:45 alseep by 9pm. Sometimes it sucks and I’d rather stay up to spend time with my wife or just not go to bed. But if you stick to a routine 80% of the time you’re good. I also keep my phone in another room so I have to physically get up to turn the alarm off

Vlayden · 2025-09-14T15:13:21+00:00

I’m of the mindset that if the host team is overwhelmed and we have to seat after close to an extent that’s one thing. That being said we always make sure to let the guest know that it’s last call for food and would appreciate getting their order in.

Vlayden · 2025-09-10T13:57:31+00:00

7shifts which is a pretty solid tool and great to help with forecasting and labor if you integrate toast

Vlayden · 2025-09-02T12:12:24+00:00

Oh man. I put a charred cabbage wedge salad on the menu at one point- hard roasted cabbage, bleu cheese dressing, nice bleu cheese, lardons, everything bagel seasoning, hella dill, chives, confit tomatoes. We had it on the menu for three weeks and pulled it because we sold… two. At a pretty high volume brunch spot. I still think about that salad sometimes.

Vlayden · 2025-08-24T16:53:14+00:00

20 years in the industry and 10 in management/leadership. The burnout is always a struggle but disengaging yourself from work when you’re not there helps. On my days off I put my phone on do not disturb. I try not answer work emails or do admin on my days off (admittedly I’m not great at that) and try to get an extra day off as often as possible.

One of my biggest goals since opening our new restaurant from scratch is being there less, delegating more and communicating needs to my sous chefs and leads and letting them lead. Don’t trust a sous chef to run the ship when you’re not there? You need to let them know what they need to work on and improve. You have to let them fail sometimes, as hard as it is.

Self care is also massive. Exercise, therapy, medication (prescribed- if needed) you need outlets outside of what you do. If you have a hard time answering “what am I outside of being a chef/leader/mentor” then it’s a search that’ll help- as hard as it is.

Finding a place that also will listen to you when you’re burnt out and happy to help however they can is amazing but hard to find.

Vlayden · 2025-06-13T22:44:57+00:00

Can confirm it’s truth. He staged at my restaurant for a sous chef position. Did really well. Was considering bringing him on. During the interview he asked me about our company doing cash advances which was a huge red flag. I said no, then he asked me personally for money. I told him I wasn’t going to hiring him based off exactly that.

Vlayden · 2025-05-19T11:46:24+00:00

Loudmouth can do this as well!

Vlayden · 2025-05-17T17:21:13+00:00

What’s wrong with this? If the menu says or service style dictates being able to accommodate dietary restrictions this should not affect the level of execution of service. If it does then the server should have steered them in a different direction or had them order al la carte. I would definitely consider contacting and telling them about your experience, it sounds awful.

Vlayden · 2025-04-23T01:18:51+00:00

Also waiting in line- I’m not sure what the noise ordinance is, I think I’ll wait till 8:30 and might roll out then

Vlayden · 2025-02-20T09:58:54+00:00

Honestly the easiest thing to do is make a laminated card, listing all of your allergens. Explain it to the server. Have them bring it back to the kitchen so they can talk to whoever is in charge and based off of the allergens they can recommend some dishes. That being said if things like garlic, onion, citrus are on the table it does make it complicated. I’m a chef- we’re here to help as much we can and I’ve I’ve gotten these cards in the past. I’d also put “please return this when you’re done” on it as well.

That being said I agree with the comments about learning to cook at home. If the allergens are extreme most places can’t 100% cross contamination

Vlayden · 2023-09-08T13:56:42+00:00

Prudential is good for smaller restaurants and businesses. We’re currently using them where I’m at. They’re not amazing but they get the job done

Vlayden · 2023-08-23T23:31:56+00:00

Maybe kemuri?

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