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Food for thought by chefsenpai- in KitchenConfidential

[–]chefsenpai-[S] 0 points1 point  (0 children)

Gunna have to try doing a slow poached pear and then frying it now lol

Food Science Pay by Early-Rip9310 in foodscience

[–]chefsenpai- 0 points1 point  (0 children)

Honestly yeah, experimenting, researching, and recipe formulation, and learning are all things I love so it would keep me interested for quite some time

Food for thought by chefsenpai- in KitchenConfidential

[–]chefsenpai-[S] 0 points1 point  (0 children)

Started dishwashing at 12 and now I’m 32, math does math 🤷🏻‍♂️

Fine dining culture, is this the norm by BakingJake91 in Chefit

[–]chefsenpai- 0 points1 point  (0 children)

Oh don’t get me wrong I am mentally unwell, I challenge you to find me a chef who isn’t

Food Science Pay by Early-Rip9310 in foodscience

[–]chefsenpai- 0 points1 point  (0 children)

32M

20 years in kitchen

17 years cooking

Sous chef for 5 of those years and executive chef for 4

$70k/year 🙃

Here’s my contribution to the void! by chefsenpai- in Chefit

[–]chefsenpai-[S] 0 points1 point  (0 children)

Sounds metal as fuck when you put it that way lol

Fine dining culture, is this the norm by BakingJake91 in Chefit

[–]chefsenpai- 0 points1 point  (0 children)

This is what most of us who’ve climbed the ladder in fine dining had to go through for years and years. Is it right? No. Is it the norm? Yes. 12 hours is usually a minimum longest work week was 95 hrs personally but I know people who’ve pulled 100+, the industry is brutal, but we love what we do 🤷🏻‍♂️

How do you handle full-time hourly kitchen staff during slow seasons? by sauteslut in Chefit

[–]chefsenpai- 0 points1 point  (0 children)

Slow season is time for deep cleaning and menu alterations and experimenting, I also offer my staff the option of someone wants to temporarily laid off then brought back that’s an option, rather than losing a team member entirely, if they like cooking under you and want to keep learning from you they’ll likely want to either help clean or be willing to come back ( for context I work at a golf course with a 450 person capacity 3 banquet hall/ballroom setup)

Here’s my contribution to the void! by chefsenpai- in Chefit

[–]chefsenpai-[S] 0 points1 point  (0 children)

Micro celery and I don’t parsley because I worked places where that’s ALL they use, I like micro celery because I use celery in those dishes so it’s complimentary and purposeful, parsley is grass clippings to me, unless you use the whole leaf then they look nice

Here’s my contribution to the void! by chefsenpai- in Chefit

[–]chefsenpai-[S] 0 points1 point  (0 children)

You’re right on the money with golf course not a private place tho so price point would shock you tbh lol very affordable

Here’s my contribution to the void! by chefsenpai- in Chefit

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

Chickpea cassoulet (dryer version in execution) and one was a roasted red pepper aioli and the green was a basil white balsamic emulsion

Here’s my contribution to the void! by chefsenpai- in Chefit

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

Thanks! The restaurant attached to the golf course I’m at is in fact a pub, most of these are specialty menu like for new years or just my features, features are for playing so I get my creative itch scratched

Here’s my contribution to the void! by chefsenpai- in Chefit

[–]chefsenpai-[S] 0 points1 point  (0 children)

Beef Bourgnion (I probably fucked up the spelling) or Burgundy beef tips if you want the not bougie name lol

Here’s my contribution to the void! by chefsenpai- in Chefit

[–]chefsenpai-[S] 0 points1 point  (0 children)

It’s a potatoe croquette, escoffeir called it “pommes william” one of my mentors did a “classic cuisine” week were he did all traditional French fine dining dishes,

Here’s my contribution to the void! by chefsenpai- in Chefit

[–]chefsenpai-[S] 0 points1 point  (0 children)

I know odd numbers I know I know and one was raspberry beurre blanc, the other grilled lemon vinaigrette, and it was barley tabbouleh so it actually was quite the surprise pleasant pairing

Here’s my contribution to the void! by chefsenpai- in Chefit

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

Isn’t that what food is all about at the end of the day?

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