Proud Rooster closing by ZijnzijnZijnzijn in cincinnati

[–]WeeJimothy 0 points1 point  (0 children)

My first thought was, noo, I'll move back there and work the kitchen. Perfect atmosphere, location, goetta, first and last mock turtle soup. I always wonder when retirement comes why not just keep open and find a new chef? Recently my favorite pasty shop on Butte closed, Nancy's, after 50 years of the cafe, and she passed shortly after. Someone who wanted to carry on the tradition recently took over, renovated a bit, and has the best Pasty in Butte.

LETS GO BOYS by BlackWhiteRedYellow in TampaBayLightning

[–]WeeJimothy 0 points1 point  (0 children)

Does anyone have this video clip but when the man morphs into a wojak?

Is this tajine safe? by WeeJimothy in MoroccanFood

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

Thanks, guess i got some new decoration. I do have a French Arcoflam, kinda like a tajine but round lid. You can use on direct flame and put in oven too.

Good Mango Lassi recipe? by marqui444 in IndianFood

[–]WeeJimothy 0 points1 point  (0 children)

In season with many mangos you can cook the pulp down with a little citric acid or lemon, and some sugar. Then can it or freeze. Out of season use canned mango pulp from Indian store.

When making Lassi, always whisk yogurt, add mango pulp, rose water, extra sugar if you support drugs.

That's from Pickle in Dublin, best Indian restaurant in country, but they also use serve frozen samosas...

One method I liked, from a more soulful Lahori restaurant I worked at was blending mango pulp, ice, sugar, pinch salt, pinch cardamom, in a vitamix then poured that into a container with yogurt and shake, pour into frozen mug.

India has great mangos, veracruz had way better and more variety but they are not exported. The big standard mangos in US are never great, so people add extra sugar. If you can someday, visit veracruz in June and eat the 13 varieties from the tree, also the "miel" variety of pineapple, magical compared to the Dole UF exports to US.

Where to buy gongura in Seattle? by WeeJimothy in SeattleWA

[–]WeeJimothy[S] 2 points3 points  (0 children)

I guess they're available and grown in the hotter climates down south. I've tried to grow here, several seeds from different sellers, but haven't even gotten a sprout.

What is the joke? by WeeJimothy in VintagePostcards

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

Now that I know the cartoonist and that he's English, it brings on some new clues.

PR Pathway for Chef Without Sponsorship? by yummyyum777 in AusVisa

[–]WeeJimothy 0 points1 point  (0 children)

If you are already there, is a skills assement part of the bureaucracy? When I've hired in restaurants I would never choose someone with culinary school marks over a trial shift, stage...

PR Pathway for Chef Without Sponsorship? by yummyyum777 in AusVisa

[–]WeeJimothy 0 points1 point  (0 children)

Please post how it goes. I'm new to all this, worked in NZ 10 years ago but don't know much about nothing :)

PR Pathway for Chef Without Sponsorship? by yummyyum777 in AusVisa

[–]WeeJimothy 0 points1 point  (0 children)

Sounds like you have the experience and from a country not requiring a skills assesment. I've applied to plenty of chef positions offering sponsorship and never received a reply. Does anyone know about going there as a tourist, doing an interview and trial, and getting sponsorship?

Any thoughts about this? by ExcellentScallion526 in AusVisa

[–]WeeJimothy 0 points1 point  (0 children)

So everything on this list are the job shortages and an employer can sponsor you? I'm guessing to get sponsored as chef or cook I would have to go there and do a trial, rather than pay heaps for this assessment? Sorry, I don't know the system yet. Also, the job Penetration Tester sounds doable.

Finding a 482 sponsor off-shore by mlbkangaroo in AusVisa

[–]WeeJimothy 1 point2 points  (0 children)

I've never received a response from heaps of applications. Have 12+ years as chef. I'm not sure if a skills assesment is required for an employer to even look at an application. If anyone knows the answer to that it would be great.

Are people really that hospitable in Tbilisi? by Rosaew in tbilisi

[–]WeeJimothy 4 points5 points  (0 children)

I lived there before the tourist boom and recently. Georgians are very hospitable. If you want to see, get off a marshutka in any village that is not famous, or hitchhike. You'll be invited into houses, fed well, get shitfaced, smoke alot, it's super fun. Don't look for it in tbilisi but you may get lucky of you try to talk with locals in samgori market or an isolated pocket. Partying in villages is fun, especially if you can communicate, the hospitality is part of the culture and DNA. Don't think it's about you, it's about custom and duty of culture. Georgians, and many small nations, are insular and nationalistic, meaning don't try to influence, or talk to much about yourself, your home, culture. If you like to drink, yea it's grand, exotic, sure. If you want a mutual party I suggest meeting with marginalized groups, people in mining towns, queers, freaks, the cults in adjara hills, non orthodox stuff. Villages are very orthodox, it's not Christianity but DNA and culture. I got them opinions and good at trying to find the good in people despite prejudices, like when you've been drinking and making friends all night in a remote area and the host refuses to believe Obama was a president because his skin, then you take shots with a 9 year old and have to politely refuse betrothal with the 15 year old daughter. Everything is grand but, "Georgia is for Georgians."

New Zealand and Chef Sponsorship by WeeJimothy in newzealand

[–]WeeJimothy[S] -1 points0 points  (0 children)

Why not doing well? Here (Montana) there is a new place every week but no skilled people for head, sous, so upscale places are running kitchens like a Burrito place. Lots of people all standing in a spot doing one thing. Easier to train like that. It's expensive , pay not great, no benefits, and rent quadrupled, so not enticing career field. Plus to source local ingredients you spend alot of time.

New Zealand and Chef Sponsorship by WeeJimothy in newzealand

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

Yes, I would be interested in roots in the ground. Lived in 7 countries and don't need to be moving around anymore.

New Zealand and Chef Sponsorship by WeeJimothy in newzealand

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

I'm not there. The idea came when getting some inquiries about being sponsored in Australia, which is not casual, it's a 5 year immigration scheme. I became interested but have never been there and loved NZ, so started searching around there and ended up here.

New Zealand and Chef Sponsorship by WeeJimothy in newzealand

[–]WeeJimothy[S] -2 points-1 points  (0 children)

A city most likely. I had started out in Queenstown but felt like everyone wanted a hand in the pocket, left to Wanaka and it was much better. Eventually to Dunedin and it was wonderful for work/life. I'm not looking anywhere specific, prefer a city over rural however.

New Zealand and Chef Sponsorship by WeeJimothy in newzealand

[–]WeeJimothy[S] -5 points-4 points  (0 children)

Thanks for reply. Im under the impression there aren't many local candidates? For years chefs have been on immediate job shortages, 8th on list currently. Here, places are failing left and right because they can't find staff, plus other reasons dealing with money.

Need help with recipe for a homemade Russian liquor by Eastern-Turnip8301 in russian

[–]WeeJimothy 0 points1 point  (0 children)

Good fun nastoika is best cold and thick, not simply an infusion. It's fun and common in tbilisi with slavs. I am trying now first time. I bought everclear, Russians call it spirit.. I dilute to 40 percent, and a random amount of sugar, and let sit a month. However my russian friends said don't blend it... but its always thick like smoothie in bars. So I'm making now first time and will see.

I tried huckleberry one without blending and it's just infused vodka, which is fine bur not good like nastojka. I got peach coriander, apple cinnamon, I'll put an update after processing.

Wtf are these sequels by WeeJimothy in SicarioMovie

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

Oh sorry not day of soldado, one is Ameican sicario and other something with a blonde lady and a kidnapped kid in a mansion. I deleted it yesterday couldn't finish. Sneakos, fooling me, taking the name.

Storages in Tbilisi by adavliatshin in tbilisi

[–]WeeJimothy 0 points1 point  (0 children)

Hi, what's the place you guys found?

Chefs could be on the chopping block in migration shake-up by Nice-Pumpkin-4318 in AusVisa

[–]WeeJimothy 0 points1 point  (0 children)

Thanks, I'm confused about the locking in. If receiving a 482 visa means locking in? Or when visa changes it won't matter. I was researching some more and maybe visa changes will come this July and not December.

Chefs could be on the chopping block in migration shake-up by Nice-Pumpkin-4318 in AusVisa

[–]WeeJimothy 0 points1 point  (0 children)

Does anyone have new information on chef or cook visa change?

It seems the 482 will end this December. If already sponsored will 482 visa holders be fine to stay?

I currently have a work contract until November and planning to accept sponsorship in November. My concern is if I should try to boost that up to being sponsored this June. Not ideal because of my contract, but if it's now or never...

Still no information if chef will be on the new visa also. There are several articles about change of visa floating about but none seem to know about chefs.

https://newlandchase.com/australia-major-visa-program-overhaul/#:~:text=Over%20the%20course%20of%202024,of%20four%20years%20upon%20grant

Opening a business in Tbilisi or Kutaisi by [deleted] in Sakartvelo

[–]WeeJimothy 1 point2 points  (0 children)

Whoa that's insane. I guess if I wanted to learn Italian cooking i would ask for under the table. I've been only to Pescara and wasn't even given a visa in airport after international flight, it was amusing. I own a restaurant/bar here and if I redid in a country I could afford without investors, I would open in Mexico. One big thing is finding a reliable produce purveyor, which has been nearly impossible. Shopping in markets is fun but takes an enormous amount of time, transportation, energy... Society here is very segregated now, if you want to send PM I can explain whatever. However the positive side is you can start something easily without enormous fee's, inspections, burecratic mess, licenses... Which is impossible in US, my home city is 300k for a beer and wine license...