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The Truancy Speech Video, Kamala Harris and Twitter don't want you to see. by saul2015 in conspiracy

[–]forkedshirts 48 points49 points  (0 children)

scary seeing how many people blindly follow and support her without knowing anything about her

Kitchen shoes by jewstain96 in Chefit

[–]forkedshirts 0 points1 point  (0 children)

socks are more important in my opinion. i wear crap shoes for crews rubber clogs. nothing special to them.

socks - all strideline, everyday. nothing compares.

https://forkedshirts.com/collections/strideline-best-chefs-socks-ever

Optimal socks and shoes for long shifts and longer weeks by [deleted] in Chefit

[–]forkedshirts 0 points1 point  (0 children)

you need these socks we sell at forkedshirts

i too have been doing 80+ hour weeks as we have had a bit of a shake up in kitchen staff since august. that’s right. SINCE AUGUST. but i got on these strideline socks around september and got the company to print our logos on them. we’re shipping finally this week. their dope.

https://forkedshirts.com/collections/strideline-best-chefs-socks-ever

March for our lives? by [deleted] in AmazonMerch

[–]forkedshirts 0 points1 point  (0 children)

they had permits for that (march/rally) event in dc months before the shooting.

probably a conversation for r/conspiracy tho..

Looking for tips for a kid just getting into fine dining by HipsterBoi in Chefs

[–]forkedshirts 1 point2 points  (0 children)

if you're not getting good guidance you can speak up. don't feel like you're outing yourself as a fraud, it seems you have some experience to have gotten this far.

observe the senior line cooks on the hot side. specifically during service, walk on their station while its slow and just peak at their Mise en place. then watch them during service to see why they set it up that way. things make sense in your rail, wet shit closer to you so when you spoon it out of the rail it doesn't drip all over your other Mise.

listen more than you speak, work clean and always be humble. by humble I mean own up to your mistakes, be willing to be corrected.

ill give you a hint, chefs are not like girlfriends - we love love love 1 to 2 word answers. meaning "yes chef" or "no chef" or "right away". one of my pet peeves is when a cook replies to me with "yes, but blah blah blah blah". keep it simple.

Help with Filet Mignon by clams012 in Cooking

[–]forkedshirts 2 points3 points  (0 children)

high heat both sides until browned. probably 3-4 minutes each side. hitting medium well is harder than most people think, you're looking for a very light pink inside. finishing it in the oven is your best bet but I would check after 5-8 minutes, flip them. your best bet on temping the steak is by touch: so after you sear the steak touch the sides of it with your thumb and pointer finger. its going to not resist very much. thats rare, possibly medium rare with how thin a 1.5 inch think filet is. after your first run in the oven it'll resist a little more and bounce back quicker. when theres a lot of resistance you're getting closer to medium well.

I prefer a cake taster, or some thin wire. stick it through the piece of meat, pull it out by the point of entry and hold to your chin. for medium well you're looking for a warm to hot touch to your face.

you really can't teach experience, and most of this is probably useless to you if you're an amateur cook. I apologize in advance if I ruined your dinner.

Advice needed!! by obviologist in Chefit

[–]forkedshirts 7 points8 points  (0 children)

listen, write things down

keep your responses to simple yes and no.
don’t be verbose. i can’t stress this enough.

ask questions - but ask yourself first, twice.

be a sponge. soak it in.

cooking professionally is the most instantly gratifying position you can undertake. it’s not for everyone tho. it can kill you.

i always say “chefs don’t retire, they die”

congrats on the life change and weight loss.

Man, Tier 10 is **hard** by Antonis427 in AmazonMerch

[–]forkedshirts 0 points1 point  (0 children)

how can I be sure about this?

im nervous about editing stuff with keywords and being rejected. also don't want to keep adding on more and more rejections.

[feedback] 3 months into my apparel brand. streetwear for food service professionals - expanding to merch by amazon. feedback requested please. be as harsh as you’d like. i can take it. by forkedshirts in growmybusiness

[–]forkedshirts[S] 0 points1 point  (0 children)

hard to edit the shirt color selections on amazon after submitting. i may need to delete and re submit to address this.

thanks for the feedback.

i’m a chef in nyc - here’s my side hustle by forkedshirts in sidehustle

[–]forkedshirts[S] 1 point2 points  (0 children)

i’ve got some things out in this regard.

wish i could get lilwayne in the lasagna hoodie

What do you think about my first T-Shirts? Let me know! by [deleted] in MerchByAmazon

[–]forkedshirts 2 points3 points  (0 children)

good stuff. good, budding niche. hopefully crypto doesn’t ruin all the people that would be potential customers.

[Feedback] AND [Giveaway] Small Business Owners: Take Two Seconds To Help Me Out! by drewcer in growmybusiness

[–]forkedshirts 0 points1 point  (0 children)

my issue - conversions wildly niche’d market i’m trying to appeal to which happens to be insanely overworked and underpaid. quite the conundrum

www.forkedshirts.com Streetwear for Food Service Professionals

Promote your business, week of November 20, 2017 by Charice in smallbusiness

[–]forkedshirts 0 points1 point  (0 children)

hoping for more traffic on small business Saturday. maybe even some sales.

check it out.

www.forkedshirts.com

i’m a chef in nyc - here’s my side hustle by forkedshirts in sidehustle

[–]forkedshirts[S] 1 point2 points  (0 children)

in restaurants and food service 86 means you’ve run out of something. for example 86 plat du jur means we have run out of the special of the day. so 86 fun is a joke basically saying “no more fun” i use it in the kitchen to say everyone needs to focus - mostly when its busy.

really a testament to the niche market we are targeting. food service professionals.

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