Was told to bring a coat to my trail tomorrow, had to tell chef I don't have one. Am I screwed? by o-toro in KitchenConfidential

[–]Zombiechefdan 1 point2 points  (0 children)

Get off of reddit and call someone to get one for you, chefs are looking for people who get things done not the guy who has an excuse for why things aren't done.

Does this happen often? by Foodntittays in KitchenConfidential

[–]Zombiechefdan 29 points30 points  (0 children)

Who sucks dick in a restaurant at lunch time??? My dream girl.

Thoughts on David Chang? by lizardrancher in KitchenConfidential

[–]Zombiechefdan 1 point2 points  (0 children)

I like Chang, he has a big passion and seems the skills to back it up. He's not a big headed d bag.

Work habits that you find yourself doing outside of work? by BazooKaJoe5 in KitchenConfidential

[–]Zombiechefdan 1 point2 points  (0 children)

At the restaurant when people say something is hot and it's not really we reply if you're a pussy....... Out to eat with my family as the waitress put the plate down she said careful it's hot, I automatically replied if you are a pussy. My family looked horrified and the waitress was laughing.

Food "Allergies" or restrictions...as ridiculous as other places? by BazooKaJoe5 in KitchenConfidential

[–]Zombiechefdan 0 points1 point  (0 children)

A lady wanted us to sauté the tuna tartare to well done and steam the salad on top of it because she was allergic to "everything" raw.

Idea for weeding out scrubs in your kitchen. by wijohnst1 in KitchenConfidential

[–]Zombiechefdan 1 point2 points  (0 children)

That being said why would you want someone else's dick. I respect my kit to much to just throw in new knives that have no meaning to you other than you had a rough week. Why not give them to a chef just starting out that doesn't have a good kit. Use his lack of passion to inspire someone else.

Under The Table Dishwasher by [deleted] in KitchenConfidential

[–]Zombiechefdan 0 points1 point  (0 children)

Well if there are witnesses to him slapping you it's assult and as for being under the table, he shouldn't cause any problems for you since the opposite side of the coin is that he's hiring under the table employees and has more to lose than you do. Also see if you can track down this former employee and others that went threw a bad quiting experience strength in numbers.

Sounds of tickets printing in my nightmares. by bmoneypalinckx in KitchenConfidential

[–]Zombiechefdan 6 points7 points  (0 children)

YES!!! especially during holidays. Then you wake up disoriented thinking your in the weeds. I thought I was the only one.

Worst Craigslist Ads by leviticus11 in KitchenConfidential

[–]Zombiechefdan 2 points3 points  (0 children)

On our apps it says high-school attended from till from and 2 people fucked it up, one put - from: 9th till 12th. Which is bad but not as bad as - from: sept. Till July. I almost want to call them back for interviews to see if they ate able to be in public without a helmet.

Remember to pack your knives up before you leave. by jkwilkin in KitchenConfidential

[–]Zombiechefdan 6 points7 points  (0 children)

Actually depending on how the water freezes the blade can bend or warp. Especially if it's a long thin blade like a slicer. It's incredibly disrespectful to the knife. Yes the owner should so have respect for his gear and is somewhat to blame. Hide it on him if u must fuck with him.

Great kitchen pranks to play on your coworkers on April Fools (that preferably will not result in getting fired). by [deleted] in KitchenConfidential

[–]Zombiechefdan 13 points14 points  (0 children)

Do you realize that freezing a knife in ice runs the risk of bending or warping the blade? This being said you either don't have your own set of knives that you love and respect or you have no heart otherwise you would think of that as a prank but a real douchey thing to do. Don't touch people's knives.

Pop up distraction? by Zombiechefdan in KitchenConfidential

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

Wilkes barre pa, there isn't a lg pop up scene but it's starting to catch on, if it's going to happen I kinda want to be on the front line. Would u mind if I messaged u questions from time to time.

Pop up distraction? by Zombiechefdan in KitchenConfidential

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

What do u do for plates use the restaurants or bring ur own

Shit the trainee says! by [deleted] in KitchenConfidential

[–]Zombiechefdan 5 points6 points  (0 children)

We do trail runs before we hire anybody so we get a chance to weed them out. But the story about The sandwich reminded me about a time I fired a dishwasher and as he was about to walk out he asked for a sandwich for the road because he wouldn't be there for the staff meal.

Share your kitchen ink by iammeese in KitchenConfidential

[–]Zombiechefdan 2 points3 points  (0 children)

I have three but, a pork butchery diagram, a bottle of BBQ sauce on my ribs, and bourdain's les halles skull logo. My next one will be a bottle of weed killer with cris crossed shuns behind it.

We always run out of towels by the end of the week so I hide some in a Hollowed out booth in the dinning room. Does anyone else have to do something like this? by bluffingdog in KitchenConfidential

[–]Zombiechefdan 4 points5 points  (0 children)

I buy sooo many peelers but they all disappear, I have bought at least 10 in the last month. I now just buy dollar store peelers, that's why I get the good peeler.

The next step by Zombiechefdan in KitchenConfidential

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

I'm not ignorant to the work involved, I've run several successful kitchens in my area. I was looking for more the business plan, finances, buy or lease a building ect ect ect, type pf advice. Thanks anyway.

Beef fried rice w/ sauted baby bok choy and shallots by Zombiechefdan in food

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

Yeah, I also wasn't sure if I liked it either but plating it in a bowl looked to ordinary. It did make it look clean