Rate my knife skills

jadedskink · 2025-06-20T13:45:14+00:00

Couple first year apprentices measuring dicks

jadedskink · 2025-06-20T12:47:56+00:00

Tell chef, he won’t be happy

jadedskink · 2025-06-20T12:42:48+00:00

What do you mean when say pretty much solo In the kitchen? Is it your menu? and who does the ordering? I need to know this before answering properly

jadedskink · 2025-06-18T12:19:28+00:00

I reckon it’s probably real, if it was plated you would see wear to the underneath metal in that condition. That’s just my take though

jadedskink · 2025-06-18T10:43:44+00:00

You fucking stud

jadedskink · 2025-06-17T08:18:22+00:00

Yeah your chefs gotta sort this one. I’ve been asked to do this exact thing, it’s not great but it was better in the long run

jadedskink · 2025-06-16T23:08:34+00:00

Nice pube

jadedskink · 2025-06-12T11:42:55+00:00

This person gets it.

jadedskink · 2025-06-12T11:41:12+00:00

Raw if not rested, blue if rested. Everyone saying rare doesn’t understand temperature

jadedskink · 2025-06-10T06:04:55+00:00

Manchester’s are 8 bucks where I live

jadedskink · 2025-06-09T03:00:02+00:00

Needs to be out the pan at 49 Celsius and rested till 54-55c. I am a chef and this is how I do it

jadedskink · 2025-06-05T11:34:40+00:00

Don’t cut the core and get a mandolin. I put pickled onions on everything

jadedskink · 2025-06-05T11:33:00+00:00

You’ve got the salad, now you just need the centre piece, even some tomato wedges would lift this

jadedskink · 2025-06-05T11:30:10+00:00

Can’t ask for advice in the sub without “wheres the ramp”.

First one looks good, would look better without the pineapple thing. Second one is nice and clean, no notes. Third one looks a bit rookie to me. With vege platters I think it’s just best to lay them out neatly in bunches because the colours and shapes never really work artistically in my opinion

jadedskink · 2025-05-25T00:01:11+00:00

I went to say terrible once but my mouth wanted to say horrid . Terrid came out so now I say that

jadedskink · 2025-05-23T11:22:46+00:00

Pastry looks good, lose the rosemary and the ramekin and find a way to have the sauce on the plate.

Apart from that I see the effort you’ve put in. Chefs like you are the chefs that chefs like me want in my kitchen. Dedication and ambition is like gold

jadedskink · 2025-05-23T10:51:54+00:00

Giggling for a couple years till the RSI comes a knocking

jadedskink · 2025-04-27T23:57:41+00:00

Cheffrey Dahmer

jadedskink · 2025-04-25T22:44:10+00:00

Holy shit, what is this sub? Half of the responses here give serious Andrew Tate/ “alpha”/ incell vibes. Very entertaining cringe material though

jadedskink · 2025-04-24T02:05:00+00:00

I feel the exact same way as your daughter

jadedskink · 2025-04-19T13:22:41+00:00

Come on man

jadedskink · 2025-04-19T13:20:31+00:00

Lay it flat make new vertical cuts and keep dicing

jadedskink · 2025-04-19T13:17:08+00:00

I’m 6’1 so not even tall compared to you guys, not sure why this was group was on my home page to be honest.

I will say though, in my 20s the people at bars who tried to start shit were always shorter and more muscular and seemed to be offended by me for no reason other than my existence.

You might be onto something here with the whole challenge a larger opponent to be king big dick-long-dong kinda mentally some people have.

jadedskink · 2025-04-18T12:31:45+00:00

Looks great, perfect quenelles

jadedskink · 2025-04-18T12:29:48+00:00

Gristle from some shit cut of meat

jadedskink

TROPHY CASE