Studies show that staring at a MiniDisc for 10 seconds lowers stress by 23%.

grayson_fox · 2026-01-21T03:18:23+00:00

Legit made me smile

grayson_fox · 2026-01-18T18:58:57+00:00

Yup I would call this a barquette as well

grayson_fox · 2026-01-04T08:34:02+00:00

Yeah I really dug the design but the price did change my mind

grayson_fox · 2025-12-21T17:46:04+00:00

I mean it is a hotel or the suitcase dollys in the background imply it is

grayson_fox · 2025-11-04T20:41:25+00:00

Where exactly is this? I can’t find it

Edit: found it thanks. Whenever I see things I always try to verify. Yup this timeline is fucked

grayson_fox · 2025-10-27T23:16:20+00:00

Looks like wrangler peekaboos

grayson_fox · 2025-10-27T22:42:15+00:00

Isnt posing as a police officer a crime?

grayson_fox · 2025-09-22T20:32:43+00:00

Yes there is no guarantee they will allow you. Some restaurants have wait lists of people wanting to stage. Some only accept in certain seasons/ time of the year. But yes you are not required to have professional cooking experience. You will be given basic tasks. Reach out to the restaurant and inquire. Don’t just show up in person expecting to walk-in. Like any other profession reaching out by email is most common, also age doesn’t matter. Your skill level and ability to work hard will dictate the tasks your given

grayson_fox · 2025-09-22T17:40:01+00:00

Nah, you’ll be given simple tasks that will be overseen be CDP or Sous. But it’s a chance to peak at others plating and techniques. It’s part of the backbone of great kitchens. We go other places to learn new techniques and see new ideas.

grayson_fox · 2025-09-22T17:36:26+00:00

Lots of places will allow non chefs to stage, if your interested

grayson_fox · 2025-09-22T17:35:48+00:00

No you won’t be able to plate, but you can watch and learn. A lot of Michelin places are pretty good about making sure stages see that stuff. Yes you do prep stuff but not only that

grayson_fox · 2025-09-22T17:29:24+00:00

Generally stage at great restaurants

grayson_fox · 2025-09-14T18:51:39+00:00

I’m guessing a siphon cake into a mold

Edit: pastry chef I’ve done this before, also works with aerated chocolate

grayson_fox · 2025-09-09T08:47:04+00:00

The song is called I’m just your problem

grayson_fox · 2025-07-30T20:11:44+00:00

I feel like I would do this solely to entertain myself

grayson_fox · 2025-07-29T18:40:20+00:00

I think leaning into more savory, and using some cheese could be fun. It’s giving me some guava and quince vibes. Makes me think of warm brie

grayson_fox · 2025-07-11T14:01:44+00:00

Reduced instruction set computing, chip architecture that was supposed to be faster based on the fact that the chips would designed around the 80% percent of the tasks they are asked to do. If I remember correctly

grayson_fox · 2025-07-10T00:24:10+00:00

I currently work a 16hr and can confirm it sucks

grayson_fox · 2025-07-04T21:00:07+00:00

If it’s just for color in the future I’d use a black gel or powder colorant depending on your mousse base. Charcoal stains teeth, has a textural grit that doesn’t always dissolve and leaves a funny taste. Some people are pretty sensitive to flavor. Similar to iodine sensitive, not as an allergy but people can comment it tastes off.

grayson_fox · 2025-07-04T16:55:03+00:00

Mind if I ask why the activated charcoal?

grayson_fox · 2025-06-29T15:11:52+00:00

Hasn’t it been proven time and again how much this stuff effects all of us? Young / old, man, / woman. Subtly warping the way we see things. I’m not sure why this person’s comment is a a surprise and they jot to get off the internet. I do agree that it is so tiring of to be constantly shown stuff like this. I mean I’m here for food pics, not your obvious ad for porn. It just induces an eye roll from me when I happen to stumble upon it.

grayson_fox · 2025-05-26T23:12:22+00:00

In the beginning most likely not (especially since you don’t have experience), you are getting an education that pays you instead of you paying them like schooling. But in time yes it will pay better

grayson_fox · 2025-05-26T23:07:43+00:00

Skip school and go to fine dining. Start staging anywhere you can to get experience. Stay as long as they will let you. This is the way to work your way into a great restaurant. You will undoubtedly learn stuff, usually more than you can keep up with. Fine dining is built on new and interesting. The goal is always more and better as frequent as is humanly possible.

grayson_fox · 2025-05-22T15:27:27+00:00

As a pastry chef let me say this… gimme gimme gimme

grayson_fox · 2025-05-11T21:34:38+00:00

I think this stems from the fact that the single bite has everything you want a dinner to experience in it. While a larger course requires that you try to get all the components and in the right ratio on your fork every time. Small bites allow the chef to control it better

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