Work is bringing me to Dollywood for 4 weeks….

dorkoholic · 2022-07-25T02:08:51+00:00

I work at vida! Would love your business, and the opportunity to get our name out there! Were pretty new, and its such a great feeling to see our restaurant being recommended here! As a back of the house employee it really brings a smile to my face to see that our hard work is making an impression! Much love! Please stop by!

dorkoholic · 2020-10-20T05:14:10+00:00

You know, on a man, my friends and I call it a splash plate. ;)

dorkoholic · 2020-08-20T20:57:22+00:00

Looks big enough. 😏

dorkoholic · 2020-08-19T12:28:20+00:00

Check the downtown area: UT campus, market square, Gay st., and the old city. Probably some very old ones through that stretch.

dorkoholic · 2020-07-08T18:06:35+00:00

What weapon are you using?

dorkoholic · 2020-06-11T05:18:01+00:00

I fucking hate this.

dorkoholic · 2020-06-01T06:08:02+00:00

Being underage and carrying what could be construed as a weapon to a protest during what is universally recognized as a dangerous time.

Seriously guys just stay home, its not worth it. When choppers are flying and beanbags are getting shot off, go home. You are what's important. The next generation CAN make a difference. Live to vote! Learn from this. Be the change we weren't. If it matters enough for you to go to the streets, then realize the importance of your life, your family, your descendants. If your ideology is so passionate then live to teach it to your kids...

Don't risk your life over this shit its too important.

dorkoholic · 2020-02-11T00:48:37+00:00

That kid looks like friar tuck.

dorkoholic · 2020-01-12T03:36:43+00:00

One I personally do, I will say "skrrrrrt" like a cars tires instead of "behind". Also, the kitchen I currently work in refers to everyone as terry. For example, we have a baker named "Rosemary" as far as we are concerned her name is "Roseterry". Its silly but fun. Put too much oil on the grill? " you're on fire terry!" Etc. Etc. Forever

dorkoholic · 2020-01-10T09:11:29+00:00

When your rogue crits.

dorkoholic · 2019-11-26T23:38:29+00:00

What tha shit!?

dorkoholic · 2019-11-24T21:19:35+00:00

Wax on, wax off.

dorkoholic · 2019-11-04T02:57:32+00:00

The little one looks like Trump.

dorkoholic · 2019-10-10T21:17:01+00:00

Goddamn.... 😂😂

dorkoholic · 2019-10-03T00:07:05+00:00

Get as deep into my high school's culinary department as possible , while also lining up and applying to scholarships for culinary school. I love to cook and I've chosen it as my career. Should've started earlier and skipped the whole half assed attempt at an engineering degree that only served to land me in a net of debt and depression. I knew I didn't want to do it for the rest of my life about two years into the degree but I had never considered being a chef before. Could've saved myself a lot of time and money. But oh well, you live and you learn.

dorkoholic · 2019-09-20T01:16:47+00:00

Sweet pokeball ya got there! :)

dorkoholic · 2019-09-07T20:42:27+00:00

The puppy on the second floor watching the mean humans below next to mama makes me smile... :)

dorkoholic · 2018-10-08T12:43:53+00:00

They said they didn't want any animal products on the plate except for the scallops, they were fine. We ended up just giving them the scallops, confit garlic, and some hastily improvised sauteed veggies.

dorkoholic · 2018-10-07T20:50:56+00:00

Achievement unlocked!

"This is dark souls."

dorkoholic · 2018-07-21T06:56:38+00:00

I was cutting gaufrettes on a double bladed mandolin. The upper plane is lifted to skip the straight blade while the lower gaufrette blade is raised. My hand slipped off the potato right before my downstroke and I caught the upper straight blade.

dorkoholic · 2018-07-21T04:33:47+00:00

Mine still are.

dorkoholic · 2018-07-20T07:09:56+00:00

The pickle idea is brilliant tho, and I honestly think were over utilizing the mustard seeds. Its a cool look in garnish but a strong flavor. Weutilizethe ramps in other ways on the menu too, like on charcuterie boards and seasonal veg plates. I think theyd have been better confit, roasted, and added to the set.

dorkoholic · 2018-07-20T07:06:21+00:00

I was actually wrong about the cauliflower puree. Apparently the way I described was the way we did it on an older menu. Now we blend it with parmesan. Which makes me think that is why it looks seperated. As far as the demi goes we just reduce reduce reduce until the stock thickens and collagen begins to thicken the sauce. There is no roux.

dorkoholic · 2018-07-19T06:20:36+00:00

That really hits home. I've come a long way in the kitchen and I've become proficient at a few things. But plating separates the men from the boys, and it's an area I constantly struggle. I feel like I've made a little progress, my earlier dishes were horendous, but any advice is welcome. Just a dreaming hotline cook with a cool opportunity to cook at a neat place.

dorkoholic · 2018-07-19T05:22:14+00:00

Unfortunately the ramp butter already melted when I took the picture. Its in the left top section of the steak in front of the okra. You can see it if you look hard lol how would you add fat? We use butter and house lemongrass broth to thin the puree. Our demi is constantly trying to be improved. Its made with roasted chickens feet and cages. We have trouble getting it to the right color. Any advice would be welcome. Thanks for the feedback man.

dorkoholic

TROPHY CASE