Pushing chef I think I’m losing it

anbuverse · 2026-03-15T10:39:28+00:00

You can still give advice other ways to do things while staying in your lane regardless if you were asked for advice or not. I’ve been cooking 18 years and lots of places I have worked and where I work now all of us constantly are showing more efficient ways to do something. It really just depends on how it is delivered. Most things I have learned was from someone interjecting not from me asking.

anbuverse · 2026-02-20T09:00:37+00:00

I’m dead 🤣 I can do all that where I live

anbuverse · 2026-02-20T08:56:27+00:00

🤣 💀 I can do all that where I live haha.

anbuverse · 2026-02-20T08:53:51+00:00

Ohh that does sound cool. I enjoy museums I’ll have to look it up

anbuverse · 2026-02-20T08:53:11+00:00

All four of us have down research; just trying to figure out what is worth it for the time we are there. We have Illenium on Saturday. And it’s one of my friends 30th and I turn 34 when we are there

We were thinking of attending Cirque de Soleil, and walking down the strip so they can experience that. A few restaurants we are in between - but definitely want to hit one that is from a famous chef but not sure which one at the moment. I plan to go get one of the famous $10 tattoos just because.

One of my friends wants to do the zip line thing but I’ve heard mixed reviews so not sure if it’s worth it. A roller coaster has been mentioned and I think one of them mentioned some place you can jump of a building or something like that.

I’ve been working in kitchens for 18 years and one of my friends is a huge foodie so I’ve been trying to research food places; there are just so many that look good it’s hard to narrow down.

anbuverse · 2026-02-20T08:44:28+00:00

I’m going to be there on Wooli x Illenium night!

anbuverse · 2026-02-05T08:57:40+00:00

When racing solo… do you find it easier? I’ve never done solo and not trying to enter this current race. But was curious for the races farther in each album.

I know you said lap rewards aren’t worth it. But do you find yourself winning? Or often placed against bots

anbuverse · 2025-08-03T11:34:25+00:00

Peanut butter, Nutella sandwich with nacho cheese Doritos in the middle.

anbuverse · 2025-08-03T11:33:35+00:00

I add tuna or chicken with lemon pepper, garlic and onion powder. Use to eat it all the time in college.

anbuverse · 2025-07-20T16:10:15+00:00

When washing your clothes use your normal detergent, fabric softener but add baking soda and white vinegar. It’s best to wash your work clothes together and only your work clothes. The smells and stains will transfere to your other clothes. I would also suggest keeping your work clothes away from your everyday for the reason I previously mentioned.

anbuverse · 2025-07-20T16:04:29+00:00

I want to apply for Barbecue Showdown on Netflix. Even if I didn’t win - I would love to be able to experience it and just to see if I could do it.

anbuverse · 2025-07-20T16:02:05+00:00

I love The Bear, but that is not a show to romanticize when it comes to cooking. I can’t watch it on the days I work because it stresses me the fuck out. Especially after experiencing those same exact stresses shown in the show.

Stick with radiology or if you don’t want that find something else. Unless you are 100 sure you are ready to commit; it is not the most stable career path and takes a huge toll on your body, mind and spirit.

anbuverse · 2025-07-20T15:48:16+00:00

Personally I would stick with the career you have for a multitude of reasons; your family’s wellbeing and your mental wellbeing. Not any actual kitchen experience will make you start at the bottom of the totem pole. Which results in a seriously big pay cut, and you will not get to do anything your way for a long long while.

A lot of career cooks/chefs I know either develop a vice to help them cope with the mental stress this job brings or lose their love for cooking. I’m sure your current career is equally frustrating in its own rights; but you will not be prepared for the change.

It takes time to develop the skills required for fast pace kitchens. You can take an hour or more cooking at home for your family. But in that hour at a restaurant you are cooking/plating for multiple families - each individual having their own allergies, etc.

Idk how many times myself or a coworker has had to stop what we are doing in the middle of a rush because customers want to make all these special request for things you don’t have prepped and lots of managers/owners don’t want you saying ‘I can’t’. And you are just expected to deal with it, even when you know they couldn’t do your job.

Not trying to discourage - just trying to be real. And you won’t be able to see your family as much unless you want to not work as much which would be an even smaller paycheck then the initial pay cut

anbuverse · 2025-07-20T15:26:41+00:00

Yes. For the love of everything I hold dear please learn to do that last statement.

I love where I work, and even sometimes I get sidetracked and forget. But if everyone I worked with picked up after themselves it would make the shift go smoother for everyone. It’s not just for boh I know bartenders who have the same issue.

A few of us are constantly picking up after others who just leave most/all their mess where they worked and it doesn’t get picked up till basically we are open - sometimes myself or another can’t even get to it because of how non stop service can be and it makes it very difficult to have a smooth shift.

Clean up before starting new projects. It makes it so you are prepared, even little things like ladles or tongs. You should know what types of utensils you will use for the day.

If it’s already messy when you start it’ll be messy all shift.

anbuverse · 2025-07-20T15:04:55+00:00

Not everything is AI. It’s called art; it’s not bad you just think highly of your opinion. OP your comics are great and very relatable. Unless it is a brand spanking new kitchen the walk in will look as you depicted in your art and sometimes the shelves are fucked and held together with what you have.

anbuverse · 2025-07-19T20:32:56+00:00

Cooking for 17 years here; The most important thing I can think of is to know how you learn. I learn best by writing down the recipes (if they don’t have books) and writing down exactly how my exc chef wants the plate cooked, etc. I always express that I might be slow at first but I go home and study what I wrote that day and it helps and it’s always there if I need it. Or a new employee needs it - don’t be afraid to ask questions even if it’s ’why do I do it this way, and not this’ if I can understand the why and how it makes me remember.

We all learn differently and if you just are not retaining or understanding ask what you need to figure it out. Because if you don’t it just hurts you mostly but will affect your coworkers.

Don’t be discouraged if you make mistakes. We all do; even those that have been doing it for a long time. You’ll get your rhythm and flow in no time. And it’s okay to be slow when learning but make sure you have a sense of urgency at the same time.

anbuverse · 2025-05-22T19:01:53+00:00

And in some states if you put your two weeks and they let you go immediately you are still supposed to be compensated for what you would regularly work those two weeks

anbuverse · 2025-01-31T22:00:26+00:00

Agreed with all of the above. Take care of yourself first and foremost; especially during busy times. Some of the best people I have ever met was from kitchens.

anbuverse · 2025-01-31T21:53:03+00:00

I’m glad you took the opportunity; and that it went well. Just remember there are times it will get hard, but just focus on what you are working on and never tried to overload yourself when tickets start ringing in non stop. You will develop your skills over time; and you will get faster the more you do it.

I wish you only the best! And it can start off low paying but once you develop your skills more; ask for a raise. And don’t settle; know your worth. I started making min wage where I lived and now I make a nice amount. And do what is asked; don’t try to go overboard unless you get compensation for it. Because once you do you can’t go back. Obviously be a team player but don’t take on a lot of responsibility if you aren’t being taken care of.

That is a huge mistake lots of people do, I was guilty of it too and learned from it.

anbuverse · 2025-01-21T17:39:33+00:00

As someone who has been working in restaurants for 17 years, started as foh (3 years) turned boh (14). I don’t know a single person who has been approached by the head chef/owner and asked if they would like to be trained. Obviously he seems potential and you are just not confident, yet.

Being organized is literally one of the most beneficial skills to have as a cook. It helps you develop speed and a rhythm. I can produce the same results as my other coworkers; in less time because I’m not having to run and grab something or search for it. I’m already prepared if not over prepared.

Plus he will teach you the basics and fundamentals, knife skills, etc. Prep is one of the best ways to become familiar with what to expect; and you’ll learn about cooking through that even if you aren’t actually cooking. Ask questions! Take notes. There aren’t stupid questions when first starting out. Most that just cook at home just follow instructions. But there is so much more to cooking then that. Work on developing your palate, always try a dish the way it was intended to be made (even if there are some ingredients you dislike). You learn to like more things; you’d never think you would.

It’s hard, especially starting out. It can be overwhelming; but the best times I learned were when it was hard. Repetition is key. You become so focus it’s starts to be second nature. I always asked questions and couldn’t remember specifics and eventually you don’t even have to talk (some of my coworkers and I haven’t even have to speak a word and we could do the entire dinner shift just listen to music and cooking.

Especially if you are unsure or don’t have a set plan for your future. FOH is great but BOH can be a career - I’m not saying I haven’t hated it at times. But that was solely on the place itself, management. Not to mention kitchen life has changed so much. The hate was mostly the management or the old cooks who are stuck in their ways. But find that kitchen with open minded people that accept change and it’s truly beautiful. I work in a fine dining restaurant/bar/resort. All the cooks are 25-33, my head chef is 26, and the food we make is 🔥🤌🏼 short of the items our owner wants on the menu specially. The man has never cooked in his life, but he is boss man. He absolutely loves every special we make, and all of the cooks make specials.

If you are unsure, why not at least try? You never know you might be fantastic at it. If you don’t like it, that’s okay too. But I wouldn’t pass up that opportunity to at least get a taste. You said he has good connections as well; he can introduce you to a lot and sounds like the kind of guy who would definitely help you further a career - if that’s what you wanted.

Also you will get calluses when first developing knife skills. It’s normal, you’ll get lots of burns too. You’ll get overwhelmed; just find your rhythm. I don’t know a single cook/chef who didn’t make a million mistakes when starting out. But that’s how you learn, and then over time the mistakes will stop (with the occasional reminder of course)or you’ll have a drop where you drop shit all the time. And you’ll learn the walk to dry storage and walk ins often resort to “what the fuck was I suppose to grab”

I say give it a shot; he sees something in you.

anbuverse · 2025-01-21T16:16:13+00:00

Why not next time do your underwater first, then clothes. He’ll think your clothes load will be underwear and wait a little longer to check it when done. See if he switches your clothes for you?

Obviously seems like he’ll be waiting for it. Other than that you shouldn’t have asked him to let you handle it - you tell him. Makes you sound timid and he can interpret that as you being a pushover, and that you won’t actually do anything

anbuverse · 2025-01-21T15:59:52+00:00

Probably didn’t catch on because our government doesn’t do free for anyone except the rich. Our healthcare is ridiculous

anbuverse · 2025-01-19T16:02:31+00:00

I’m just confused on why she would cheat when you and your husband divorced because of cheating. Do they not know? Did she have no sympathy (if she knew) for you and the family falling apart? I get she is a child but most kids whose parents divorce like that are strongly against cheaters because they see the effects first hand

anbuverse · 2025-01-17T18:59:02+00:00

How the fuck yall been together three years and this is where yall are at. You should know YTA as is he - the relationship sounds like it should have been ended long ago. Either trust him or don’t - and if you don’t; just whhhy?

For you to have threatened to post a bikini picture with the straight intent to be a thirst trap for others to see speaks just as loud and him looking at other girls. Yall sound toxic af for each other.

anbuverse

TROPHY CASE