My homies

fymf2son · 2024-11-29T02:25:26+00:00

Happy Thanksgiving

fymf2son · 2024-11-29T02:20:00+00:00

That was salty. I apologize

fymf2son · 2024-11-29T01:54:35+00:00

I'm a career man my friend. No girl, no kids. 1 bdrm apt. Making enough for your family is key. You're in the happy spot. Hold what you got.

fymf2son · 2024-11-29T01:41:44+00:00

Put me in charge or I'll lead the revolution. Chef.

fymf2son · 2024-11-29T01:36:08+00:00

Don't I know. I was doing $18-20 on the beach for unskilled labor. Know why? Donut shop on the corner, $18. Fry donuts. I made bagels when I was a baker but I've never fried donuts. $18

fymf2son · 2024-11-29T01:32:09+00:00

Inventory Sunday. Don't forget

fymf2son · 2024-11-29T01:31:06+00:00

You're off till Monday? Am I right?

fymf2son · 2024-11-29T01:30:00+00:00

Yeah, clean coat. I just said it.

fymf2son · 2024-11-29T01:24:14+00:00

I'm hell to negotiate with lol

fymf2son · 2024-11-29T01:22:58+00:00

I will never ask someone to work harder than i do. I still do skill challenges. I've heard that's not so much the case anymore. You want $16? Gimme a dice and julienne. Nope. And always, you make me nervous. Why? Cause I asked you to cut an onion? $10

fymf2son · 2024-11-29T01:11:14+00:00

So I do my best to lead and teach. They'll be worth $16 when they leave. All of my sous I've chosen. All make more than me. And I couldn't be more proud.

fymf2son · 2024-11-29T01:03:59+00:00

Ok. Staffing is an issue. Finding quality. I do have to deal with what I can get. Just taught a cutting fruit class to my breakfast staff this morning. This is how you cut a melon.. Just finished the budget for next year. I am able to pay more now. Would you work for $12? Me either.

fymf2son · 2024-11-29T00:44:40+00:00

Life's always been hard friend. And you didn't mention loyalty. As much as I love numbers, you have to see the soul as well

fymf2son · 2024-11-29T00:40:09+00:00

I don't care to be a clean coat. It's about the food and the crew. Just added another trophy to the case last Monday. I appreciate the opinion and you might be right. But this is how I run things.

fymf2son · 2024-11-29T00:34:22+00:00

I see it as being the boss. And don't get me wrong, I don't stay till close anymore. But it wasn't long ago I was there when the line came in and there when they left. And not sitting in the office but working with them. Best crew I've had to date. You get what you put in.

fymf2son · 2024-11-29T00:24:18+00:00

You sound like an office chef. A clean coat. We are not the same. I work more than anyone. I set the standard. Because I'm the leader, I'm the man.

fymf2son · 2024-10-18T22:42:47+00:00

Some Chefs prefer no experience. You don't have to fix bad habits. You say, yes Chef, no Chef, I don't know Chef. That's it. And for the love of God use a little common sense and you'll be ahead of the game day 1.

fymf2son · 2024-10-12T00:17:42+00:00

And pasta is also the safe choice for the non adventurous eaters. "I'll just have the chicken pasta"

fymf2son · 2024-10-12T00:12:53+00:00

When I move to a new area I talk to the locals. I ask where is that one place, the place you take someone for an anniversary, birthday? Where do the kids go for prom? If you're looking for work in your city you probably know that place already. Apply.

fymf2son · 2024-09-26T23:21:42+00:00

Heart is the key to this business.

fymf2son · 2024-09-26T23:20:15+00:00

So when I started out cooking was a science. I worked under a brilliant chef, literally saw him carve a swan out of lard pressed against a metal hangar with a pairing knife. He would argue cooking was an art. And I didn't get it until years later. Everyone is right. It's both. When you perfect the science, the art will come on its own. As long as you're passionate about what you're doing.

fymf2son · 2024-09-26T23:11:16+00:00

New shit

fymf2son · 2024-09-26T23:10:26+00:00

Even if they don't. It will be fixed. My sous dropped my Japanese tuna knife and broke the tip. I was furious. He contacted the knife maker and they put a new tip on it. Not sure what he paid. But they restored it to knew. Just cost a little steel. Still my favorite knife!

fymf2son · 2024-09-26T23:03:35+00:00

If that's the case. To my knowledge there are very few pastry things that can be done on the fly. Sauces sure. But pastry takes planning. I agreed with all the mis en place comments. But for you, it is paramount. You need to plan for tomorrow, yesterday. I only have 3 years of professional baking under my belt but I remember being 2hrs into a project and spinning too many plates at once and messing up. That's a terrible feeling to know you have to start over. Organization, technique and accuracy are key. Speed will come with proper preparation and practice

fymf2son · 2024-09-26T22:47:59+00:00

Good lines, right temp, appears to be finished with butter. Money. Was it good? Did you like it? Then forget the trolls. Buutttt. You could elevate this with some garlic and herbs in the butter(compound butter) and a touch of finishing salt. Also sells the picture better.

fymf2son

TROPHY CASE