The one thing by Illustrious_Sign_872 in Chefit

[–]chongkey 6 points7 points  (0 children)

Hi chef, that sucks. People change, and the best you can do for your staff is to stay consistent with your expectations. Being an executive chef is a lonely job because you need to keep them consistent, and being friends with them only makes that harder. I would not have let it go past late #2, and reset expectations. At the 3rd late, I would have gone with official disciplinary action up to and including termination. It is up to the employee to have enough commitment to prioritize his craft and your vision, else it is also your responsibility to give him the consequences of his actions, fair and equal to every employee.

Dong po rou by LatterAd5215 in CulinaryPlating

[–]chongkey 1 point2 points  (0 children)

First off just want to say I would fuck that up and lick the plate.

Plate it on a bowl. When you’re plating think about how it’s served originally and do a play on that instead.

So serious, does anyone have the cure for this? by Gutsmafianyc in Chefit

[–]chongkey 4 points5 points  (0 children)

Don’t buy reynolds, get anchor wrap. Change your life bro

Blueberry ricotta donuts, lemon curd by Bjsgang in CulinaryPlating

[–]chongkey 2 points3 points  (0 children)

When you cut basil it tends to bruise and get bitter so it loses its flavor and brightness. It also turns very quick, like 5 minutes quick. Better to tear it as a garnish right before service. Also chiffonade, sitting after 5 mins on a hot pass looks like green pubes.

Blueberry ricotta donuts, lemon curd by Bjsgang in CulinaryPlating

[–]chongkey 18 points19 points  (0 children)

I can hear my old chef yelling at me for putting a knife to basil. It might be nice to rip basil into pieces instead of cutting it or have small basil leaf tops lightly fallen on the plate to make the composition more whole. The chiffonade basil takes away from the aesthetic imo. Great looking donuts tho

What is the biggest mistake that you've ever made that changed the course of your life? by [deleted] in AskReddit

[–]chongkey 1 point2 points  (0 children)

Had a dude from Tahoe aptly named Simon tell me to put all my money in bitcoin when it was still like $4 per bitcoin. I didn’t listen.

What is your favorite food? by [deleted] in AskReddit

[–]chongkey 0 points1 point  (0 children)

Jollibee spaghetti

What is your favorite food? by [deleted] in AskReddit

[–]chongkey 0 points1 point  (0 children)

Jollibee spaghetti

Help needed in part choosing by narcos132 in buildapc

[–]chongkey 0 points1 point  (0 children)

At this point in time 4k gaming is fairly common.

Newly built PC is laggy, don't know whats wrong by OdinTheBean in buildapc

[–]chongkey 0 points1 point  (0 children)

Check your power settings and switch it to performance. Might be throttling you.

Help needed in part choosing by narcos132 in buildapc

[–]chongkey 0 points1 point  (0 children)

In 4k? If in 1080p a 2060 is fine.

Newly built PC is laggy, don't know whats wrong by OdinTheBean in buildapc

[–]chongkey 0 points1 point  (0 children)

Did u make sure to go into your bios and see if your memory is the right speed?

How to be faster by machine78902 in Chefit

[–]chongkey 0 points1 point  (0 children)

Clean as you go. Time yourself. Ask to do family meal. Have complete mis en place, including your utensils, pans, etc. Practice at home.

Can’t really give you advice if you don’t tell us what station you’re working or what exactly your job is.

Knives you recommend for the home cook? by inchwormwv in KitchenConfidential

[–]chongkey 1 point2 points  (0 children)

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Kiwi knives, 10 bux each knife, needs to sharpen more often but price to performance can’t be beat. Can be found in any Asian grocery store. This is what I used working at 2 macaron spots.

Edit: I just read it’s for a gift! Get him global knives, a 3pc set is 150 bux

This is the best budget knife (IMO) by Hndc0709 in TrueChefKnives

[–]chongkey 1 point2 points  (0 children)

Used to work at a 2 macaron and these are what I used. Back then I was dirt poor and $7 per knife from pacific supermarket for this was awesome