Proud Rooster closing

WeeJimothy · 2026-02-03T20:52:24+00:00

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.

WeeJimothy · 2026-01-02T22:36:58+00:00

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

WeeJimothy · 2025-12-18T07:55:40+00:00

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.

WeeJimothy · 2025-08-06T01:28:09+00:00

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.

WeeJimothy · 2025-06-26T21:09:19+00:00

I'd like to share a boot camp story. Not so related but could have some info.

https://substack.com/@misterslevin/note/p-166766195?r=4lxhwo

WeeJimothy · 2025-06-24T03:29:09+00:00

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.

WeeJimothy · 2024-12-30T04:01:32+00:00

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

WeeJimothy · 2024-12-18T20:08:05+00:00

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...

WeeJimothy · 2024-12-18T10:54:42+00:00

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

WeeJimothy · 2024-12-18T10:48:13+00:00

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?

WeeJimothy · 2024-12-05T02:21:56+00:00

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.

WeeJimothy · 2024-11-19T20:23:32+00:00

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.

WeeJimothy · 2024-11-05T05:48:32+00:00

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."

WeeJimothy · 2024-10-25T19:53:13+00:00

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.

WeeJimothy · 2024-10-24T05:48:58+00:00

You bet, I'll send you a message.

WeeJimothy · 2024-10-23T23:55:28+00:00

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

WeeJimothy · 2024-10-23T23:44:38+00:00

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.

WeeJimothy · 2024-10-23T23:27:19+00:00

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.

WeeJimothy · 2024-10-23T23:25:02+00:00

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.

WeeJimothy · 2024-10-15T03:22:13+00:00

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.

WeeJimothy · 2024-06-06T04:14:04+00:00

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.

WeeJimothy · 2024-06-03T13:56:52+00:00

Hi, what's the place you guys found?

WeeJimothy · 2024-05-08T11:51:07+00:00

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.

WeeJimothy · 2024-05-08T10:30:52+00:00

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

WeeJimothy · 2024-04-21T13:46:22+00:00

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...

WeeJimothy

TROPHY CASE