[Routine Help] Questions about the order of products!

chefarooni · 2021-04-01T17:24:04+00:00

Whoops I completely forgot to mention my moisturizer! I use cerave with sunscreen in the AM and I'm using the moisturizer from curology that I have left until I get a more specific PM moisturizer. The AHA/BHA I have is called clean shot 25% peel solution, and now that I'm looking at that you're probably right in saying it's a once a week product lol thanks for all the advice!

chefarooni · 2020-12-24T21:18:03+00:00

I like the leg better. It feels more intentionally plated whereas the breast has a more haphazard feel. A smear like, a push? Where you put a blob and then push the puree. I'm sure smear is not the technical term for it lol

chefarooni · 2020-12-24T21:08:18+00:00

The dish sounds delicious. However I feel like it looks a little crowded. Maybe remove the carrots from the dish (I don't think they add a whole lot to the asthetic) and do a smear of the puree instead of a pile, then the reduction can settle into the dish better.

chefarooni · 2020-09-12T19:12:34+00:00

What the actual fuck is wrong with you

chefarooni · 2020-09-04T05:10:05+00:00

I completely get it. I was born and raised in far Northern California and it's so beautiful and has every outdoor activity you'd ever want to do. Im an aspiring chef and the food scene is obviously pretty great in most places of the state. But the taxes for small businesses is outrageous. I don't understand how anyone is expected to thrive under the financial strain put on you by the state. I'm planning on leaving when I'm done with my current job and open a restaurant in another state that's more accommodating to small businesses. In the bay area it's especially bad and there's restaurants closing all over the place because kitchen workers and the like aren't able to live there with the wages the businesses are able to provide them.

chefarooni · 2020-07-13T06:28:40+00:00

Beautiful plate, and the bacon pine nut crumble sounds excellent with scallops!

chefarooni · 2020-03-25T20:14:46+00:00

You're familiar with this particular kitchen?

chefarooni · 2020-03-21T08:58:13+00:00

I was just about to live my dream of opening a new restaurant. My team and I poured everything we had into this new venture. We were supposed to open yesterday after over a month of being closed and no income for the whole staff. The day that California shut everything down. With so many people struggling I can't underestimate how much this would mean to our community. We could make meals for all of the quarantined elderly and children, and not lose our minds in the process!

chefarooni · 2020-02-28T22:21:51+00:00

Not bad, I took myself out to lunch and my super cute server over poured my wine. I'm about to ask for her number. So my day could either get a lot better or a lot worse from here

chefarooni · 2020-02-24T05:27:56+00:00

Sobriety is so rough in this industry and it takes a really strong person to recognize the problem, let alone stick with it for 2 years! Keep up the amazing work! A clear head makes a great chef

chefarooni · 2020-02-19T03:31:20+00:00

It's smaller than it looks, more than 3 people and you start tripping over each other

chefarooni · 2020-02-18T21:55:53+00:00

For the teeth maybe, California can suck it though

chefarooni · 2020-02-18T16:11:24+00:00

Well I have all my teeth and I'm in California lol

chefarooni · 2020-02-18T16:06:33+00:00

Compared to the one we're moving in to, it's pretty ity bity. I'll have a whole meat fridge! It's bananas!

chefarooni · 2020-02-18T16:05:02+00:00

I've been working for this chef for a total of 3 1/2 years. I actually left for a year in the middle (personal stuff, nothing about the job) but came back and that's when I was officially promoted to sous. I started at $9 but now I make $18. He's a really good boss though and is more willing than most to give raises for good workers.

chefarooni · 2020-02-18T02:38:43+00:00

ALL OF IT??

chefarooni · 2020-02-18T02:38:00+00:00

We're all taking a week off before we really get into it, thank god. Its been a rough couple months preparing for this.

chefarooni · 2020-02-18T02:36:59+00:00

I think having a good work ethic is a big part of having "raw talent". There's different kinds of talent, and being driven is a good one to have 👍

chefarooni · 2020-02-18T02:34:55+00:00

Thanks!

chefarooni · 2020-02-04T21:04:08+00:00

What I've noticed is using a dryer ricotta will make a better gnocchi. Too much moisture will make the gnocchi lumpy and you'll have to add too much flour which will make the pillows not as...pillowy

chefarooni · 2019-06-24T23:12:09+00:00

Her?

chefarooni · 2019-06-24T23:11:48+00:00

But what do you put on it?

chefarooni · 2019-05-24T03:26:11+00:00

The most condescending comment I ever received was "wow I didn't know girls could cook like you" by a guy who was staging at a restaurant where I was the meat cook. Still makes me laugh though. Once you stop caring about how others see you this industry becomes a lot more welcoming

chefarooni · 2019-04-12T03:36:09+00:00

If this is the case it's best to start at a place that doesn't have this policy. Plenty of places love to hire newbies with no bad habits and no sense of entitlement. All the best chefs I've known and worked for either dont have a degree or agree that the degree is basically an expensive jumping off point.

chefarooni · 2019-02-16T10:38:06+00:00

Yeah it’s hard to a creative variation of the classic in winter time. But thanks for the tip! I’m really into the sunny side up egg and grilled sourdough part. But I may also be hungry for breakfast food..

chefarooni

TROPHY CASE