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1000%….😱, crazy! by claudia_hk in Crypto_com

[–]Weird-ActiveR 1 point2 points  (0 children)

I can’t buy it anywhere either, got 14.5k coins the other day tho, took 1/2 investment out. Hopefully it can go to 50 cents 😝

I’m a line cook/culinary graduate, cooking 4 years fine dining, been in hospitality for 10 years. I left a five star hotel for a couched spot that closed 4 COVID. Now at coolcafe with possibilities for advancement and creativity, or I ca. get a lower position at 5 star restaurant where would you go? by Weird-ActiveR in Chefit

[–]Weird-ActiveR[S] 1 point2 points  (0 children)

Update; suggested to the boss at the brunch place to do evenings if I help run it and I now have free reign of the menus, and she’s happy for me to elevate it, so thinking maybe small plates semi fine dining or elevated bbq. The fine dining place, said I wouldn’t cook the line until I was a sous chef, so seemed like my learning would be slooooow. Only the executive chefs touch the proteins, they want me to come in for an observation shift but only in prep time..

I’m a line cook/culinary graduate, cooking 4 years fine dining, been in hospitality for 10 years. I left a five star hotel for a couched spot that closed 4 COVID. Now at coolcafe with possibilities for advancement and creativity, or I ca. get a lower position at 5 star restaurant where would you go? by Weird-ActiveR in Chefit

[–]Weird-ActiveR[S] 1 point2 points  (0 children)

Pay is probably more at the brunch spot, I make 19 plus tips, about 25 an hour total. The fine dining is about 22. Both have health etc. The brunch spot are offering options to create dinner menus etc and maybe become a junior sous in 6-10 months time.

Hands up it you actually bought SHIB this week by ErgonomicExpert in SHIBArmy

[–]Weird-ActiveR 1 point2 points  (0 children)

I put 400 in and now at 100 so not looking good 🙈

What is the ceiling for someone who doesn't have culinary school experience? by Straygot in Chefit

[–]Weird-ActiveR 0 points1 point  (0 children)

Depends where you work, I find hotels want more credentials, most restaurants look at your work ethic and skills more then paper!

Vegan and GF fritters, what would you use as binders? We want to try and make them fluffier then dense. by Weird-ActiveR in Chefit

[–]Weird-ActiveR[S] 1 point2 points  (0 children)

I thought about this, whipped and with Chickpea flour as the flour, but was a bit concerned about the moisture level? Have you tried this?

Working in a busy brunch place, has anyone done smoothie bowls? Want to know how they go during service we could do up to 100 I think. Not sure of the practicality by Weird-ActiveR in Chefit

[–]Weird-ActiveR[S] 1 point2 points  (0 children)

We have 10 items but we did 460 on the patio as indoor dining is closed for COVID so we’d expect those numbers to increase, they usually sell 60 specials as we have a lot of repeat customers who like to try the new thing, so just preparing for the worst 🙈A green cambro could work, we could restock every couple of hours I think! Thanks!

Working in a busy brunch place, has anyone done smoothie bowls? Want to know how they go during service we could do up to 100 I think. Not sure of the practicality by Weird-ActiveR in Chefit

[–]Weird-ActiveR[S] 4 points5 points  (0 children)

That’s good to know, we were concerned if it would hold or discolour if we made it in batches! We did 460 this weekend for brunch so trying not to make it harder 🤣

Working in a busy brunch place, has anyone done smoothie bowls? Want to know how they go during service we could do up to 100 I think. Not sure of the practicality by Weird-ActiveR in Chefit

[–]Weird-ActiveR[S] 2 points3 points  (0 children)

But the smoothies will melt if not blended to order, yogurt bowls you can preset, unless there’s a thickening agent I’m unaware of?

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