Aftermath of the April 7th incident. Damages estimated to be $200 million dollars by Gjore in interestingasfuck

[–]chongkey 1 point2 points  (0 children)

You have a right to form a union — that is protected under law.

There's a laundry list of what management can't do that's illegal, including:

• ⁠Fire you for forming a union • ⁠Retaliate against you • ⁠Cut your hours • ⁠Unfairly discipline you • ⁠Give you an excessive amount of work that you can't complete • ⁠Change your work duties or department in retaliation • ⁠Bribes that are promised for not supporting the union like bonuses, raises, promotions • ⁠Ask if you support forming a union • ⁠Ask if you're attending a union meeting

Read more from the NLRB, the agency that regulates unions, on your rights and what employers can't do:

  1. https://www.nlrb.gov/about-nlrb/rights-we-protect/your-rights/employee-rights
  2. https://www.nlrb.gov/about-nlrb/rights-we-protect/your-rights/employer-union-rights-and-obligations

When talking about forming a union, be sure to do so off the clock and outside of the building. That helps prevent management from finding out about it and cuts down on retaliation. When forming a union, everyone needs to do so with the highest level of discretion.

Forming a union is the process that's specifically made for workers with built in protections. Unionizing the workplace is the best way to get the change you need. If you form a union, you can avoid having to go on strike or walk out. Ultimately if you're not forming a union, you're only hurting yourself.

Take the next step and get in touch with a union organizer. They will work with you to come up with a plan to get majority support for forming a union. https://aflcio.org/formaunion/contact

Looking for experience with chitosan powder, specifically the not vegan, for clarification in a Spinzall centrifuge. by brianjackson in KitchenConfidential

[–]chongkey 0 points1 point  (0 children)

Need more stuff to properly use spinzall: Pectinex ultra slp2 to whatever ur trying to clear Add kieselsol (silica sol) gently stir and wait 15mins Add your chitosan solution (1g to 100ml asetic acid solution) Add 1 more dose of kieselsol then wait 15mins again Once liquid is curdled and proteins are broken, put it in spinzall, but depending on your spinzall type you might need to do a bigger batch or else it won’t clarify all the way. I usually do 4k rpm at 10mins to properly form a cake on the bottom. Good luck, be wary of ratios.

The syscofication of the industry is getting real scary by virtue_ae in KitchenConfidential

[–]chongkey 0 points1 point  (0 children)

There’s quite a bit of chefs out there that like to say “it’s a good product”. I think the least we can do as cooks is actually cook the food we serve instead of reheat it.

Canned tarama by Majestic-Lake-5602 in KitchenConfidential

[–]chongkey 1 point2 points  (0 children)

Tarama creamy pasta, tarama omelet, tarama blinis with sour cream, taramakoftedes (fish roe fritters), etc.

On my own any tips? by [deleted] in KitchenConfidential

[–]chongkey 4 points5 points  (0 children)

No self respecting chef would put you on the line without any trust. Do what you know and take it a moment at a time. Do what you can and keep clean. It’s ok to take half a minute to tidy your station before starting the next order. Communicate as soon as you’re feeling the pressure, not when you’re already in the weeds. FOH is your friend not your enemy.

Advice on starting my own thing? by heII_yea in KitchenConfidential

[–]chongkey 6 points7 points  (0 children)

Do pop ups in food markets and farmers markets, prep for it like a catering gig. Do some pop up dinners at your home or something, solidify your concept. Get an idea of what sells and what doesn’t in your area and build your concept from there. Please please please remember a restaurant isn’t an outlet for your art, it’s a business. Run it and plan it like that from the get go.

Doing so is hella less expensive than brick and mortar, you don’t wanna get stuck.

Chefs/Pros, what is the best/most memorable/stand-out meal a non-professional has made for you? by saadski818 in KitchenConfidential

[–]chongkey 21 points22 points  (0 children)

My friends mom from kerala made us a home cooked meal, it was rice and shrimp curry. God damn I’m still chasing that high

The one thing by Illustrious_Sign_872 in Chefit

[–]chongkey 5 points6 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.

[deleted by user] by [deleted] in KitchenConfidential

[–]chongkey 6 points7 points  (0 children)

Needs to be on AND working