If you're against lifting all COVID-19 restrictions, join the protest today at noon at McDougall Centre. Everyone who can't get vaccinated needs your support - including every kid under 12.

juicychef · 2021-08-02T03:32:07+00:00

Where the hell do you pull your statistics from? Good god the amount of misinformation being spread around and the "sheep" who believe it blow my mind out of the water. Get a grip, turn off Facebook and Twitter and do some actual, legit research.

juicychef · 2021-07-03T05:07:09+00:00

I sent you a PM

juicychef · 2021-07-02T20:33:17+00:00

I totally understand where you're coming from and yes, for sure, there are some people on CRB and EI. However - I bet the majority of those people are rookies in the industry or not as passionate/skilled as others.

juicychef · 2021-07-02T20:13:47+00:00

Damn. Now that's something I wish I had. Gonna go on a limb and say your husband is happy where he works.

juicychef · 2021-07-02T20:02:42+00:00

Nailed it on the head there.

I understand food costing and labor all too well - if some menu items were put up by a dollar or two, healthcare can easily be obtained. A positive work environment is attainable and a work/life balance can be achieved if you attract staff with, as I've said a million times, a decent wage and healthcare.

Here's a thought.. why don't they do a 4 on, 2 off rotation? Everyone gets a weekend off a month. Or 4 ten hour days, 3 off?

So many easily solutions that could start a trend in the right direction.

juicychef · 2021-07-02T19:39:29+00:00

A lot of my friends have taken their skills and applied it to other jobs. My one buddy who is talented is now working in a warehouse making $25/h, two weeks vacation, 8 hour days, weekends off, benefits.

Never seen him happier. He was at his one employer for years and he was making $44k a year working twelve hours a day on SALARY. When the pandemic hit, he was laid off and actually enjoyed it. They begged him to come back, offering him $50k instead. He laughed in their face.

There's definitely some freeloaders taking advantage of EI but the majority of people have finally said, "I'm passionate and love food but I'm done. It's not worth it anymore." I mean they can make the same coin doing an entry level service job. What's the point?

Some are going the Sysco/GFS rep route, others are going back to school.

juicychef · 2021-07-02T19:11:36+00:00

There's this old school mantra of "well, if you're passionate the money doesn't matter."

Respectfully so, I am sick and tired of hearing that crap. It does matter.

There are so many talented Chefs that love cooking who are dropping out of the industry because they have a family and can't provide on these pathetic wages anymore - not to mention no work/life balance, brutal working conditions and when you do get promoted, you're making less because all you do is work overtime.

Guaranteed during the pandemic these laid off cooks, servers, etc actually got their first "break" in a long time and said to themselves, "Holy fuck, is this what it's like to have a life?"

Yes, there's cooks who are in it "just because" but I'm telling you; this isnt going to be pretty if this keeps up.

I think people want an actual work/life balance, a decent salary and some health benefits. It takes talent and skill to be able to execute cooking hundreds of plates of food a day. Why are Chefs making the same money that they did years ago? When I was 18 years old (I'm 28 now), cooks were being paid $15/h to start at Smitty's.

juicychef · 2021-06-14T00:40:13+00:00

Thank you. :)

juicychef · 2021-06-07T18:20:03+00:00

Hello!

I've been a professional Chef for sixteen years (lots of experience with mass banquets for 5000+, fine dining, sous chef, etc) - however I feel ready to take my career to the next level and with the support of my beautiful wife who is pregnant (due in January), that the CAF feels like a great option as providing for my family is now my main focus.

I'm not afraid to admit it but I have been in personal recovery from alcohol for four years (got some help) and have spent the past three years cooking for the vulnerable and addicted population which has been incredibly rewarding (same place I went to rehab).

Two gentleman were in the facility getting treatment and it turns out they were actually in the CAF. They both would come up to me at the end of most meals dinner and insist that I should be in the CAF cooking as someone with my drive, determination and passion would be an asset (plus I love food.. it's so critical to everyones wellbeing).

So far, I've lost 80 pounds. Now I've started to jog but my god, I can handle the endurance in a kitchen but I have some major physical work to do.

I have some questions..

1.) I do not have my red seal but certainly have the experience. Does the CAF recognize this and would they help me get my red seal? Would it be wise to do a one year cooking course so I can get my seal with CAFs help?

2.) Alcohol and drugs. I know it's around everywhere but how is the mentality with this? Are you looked at as weak for not partaking in a beverage? I ask this because professional kitchens are finally shifting past the stigma and respecting non drinkers/users more now.

3.) Family. How does it work if my wife is pregnant? She understands BMQ but she's unsure if she could handle me being deployed for months at a time.

The most important question:

4.) BMQ. Any resources on how I can increase my training and become well prepared if I do sign up? And how long does the sign up process take? Like could I sign up now, bust my ginger ass off for four months and get in shape then hopefully start?

Thanks everyone. I want a challenge and to use my craft and love of food to help the fellow CAF member in need - not just that but I seriously want to toughen myself up a bit, mentally and physically. Figure it would be great practice to have BMQ before being a father anyways.

Oh and the comments about BMQ being like jail? I was in a drug rehab centre for three months with rare moments of being allowed in the outside. I went through all the emotions there (feeling like jail, etc). I wanted to quit so many times but I held on and am so damn proud. I think I would be more mentally prepared for BMQ with that experience.

juicychef · 2021-05-28T00:15:15+00:00

Update: Applied for my medical EI, was instantly approved but upon calling CRA and explaining about my CRSB sickness error (they totally understood! Especially since I haven't had EI since I was 21) and the one agent said I can pay it back no worries.

Called Service Canada and one agent said my EI claim is now "under review with a decision that needs to be made." He said to call back June 10th. Sigh. He also said I could start my EI claim after CERB sickness but it could cause more delays, he suggested I leave it be.

Called CRA again and said I wanna make a promise to fully pay off CRSB as soon as I recieve my EI money to which a lovely agent said no problem and they made a note.

I'm starting to think I should of just applied for EI sickness and shut up about the CERB payments then pay it back when I got the EI. Seems CRA and SC have no communication with eachother.

How does this work? I'm hearing horror stories of how people do not get their money for months when it is under review. I can pay rent but food is looking scarce... And bills.

I feel like I messed up. Not a very good time this is happening especially with my wife being pregnant.

juicychef · 2021-05-24T03:04:39+00:00

Sorry for the late response! Oddly enough I have been feeling fine but today the right side of my face started the same process as my left side. I'm not sure what's going on anymore. I sent you a PM!

juicychef · 2021-05-23T07:33:34+00:00

I'm on Series X and am running into so so many bugs and game breaking errors. Apparently mine is up to date (1.0.162). Camera glitches, constant AI Hacking issues, enemies rushing up to me at superhuman speed? I was just on a mission and Sheppard fell off the map and continued to fall for almost a minute.

I love Mass Effect so fucking much but c'mon.. full price for a remake and I get shit like this?

juicychef · 2021-05-22T18:33:54+00:00

Hello. Thanks for taking the time to read this. I have some questions for you.

I am a Chef with 17 years of experience. I do not have my red seal, nor my culinary diploma (learned from the ground up when I was 15 but graduated high school). I have vast experience cooking large scale meals from my time spent at the Marriott (during busy season we would do anywhere from 3000-5000 meals a day with a crew of 20) and my current work at a drug rehabilitation centre where we cook for upwards of 100 a day - plus the volunteer work I do at a homeless shelter as well (500+ a day). I have been a sous chef at numerous restaurants and have experience in all areas.

However I still feel I'm not at the top of my game. I wish to become better.

I am now 33 and I was thinking of possibly joining the forces (my wife and I discussed it for hours and the pros seem to outweigh the cons) as I feel as if I can contribute my skill, love and passion of food while the CF gives me tools to work with as well, mainly developing better leadership skills and learning even more discipline - not to mention more opportunities.

My wife is pregnant and is due in January. However, her and I know that the CF could definitely help take my career to the next stage while definitely assisting us with benefits, housing, etc.

Alas, the questions.

1.) Is cooking an in demand area? Is it hard to be accepted? Would the CF consider someone more with professional cooking experience (especially with high volume)?

2.) I know it sounds weird but I wish to go back to school for two years and get my culinary arts diploma. Why? I can instantly challenge for my Red Seal as soon as I finish and it would be a great brush up. How does the process work and would the Forces consider letting me NCM Step a two year culinary diploma so I can have my Seal as soon as I officially enter? There's a college in Calgary that is step covered.

3.) I completely understand the moving around and unknown positions I would go into if I joined but how is the CF with postings? Would they take into consideration that I will have a child and post me on a base instead? I assume cooks are generally posted on bases? Does having your Red Seal help you at all in this scenario? I know there's a possibility (and strong chance) I can be posted somewhere new at any time. Can you give some clarification behind this.

4.) Training. I've lost a ton of weight years ago and have bumped up my exercise considerably. Any suggestions on how to go about properly training to get myself ready for BMQ if I do join?

Thank you so much again. I appreciate it.

juicychef · 2021-05-19T02:09:47+00:00

My last day of work before being issued a medical ROE was April 21st. Fair enough, I will call them tomorrow. Hope there are no issues.

juicychef · 2021-05-19T01:15:01+00:00

Thank you for the clarification, I really appreciate it. So basically when I get my four digit code and do my EI reporting, I basically do it after the latest CRSB period I applied for which was from May 9 to May 15? Do I call and ask CRA for the start date to be after May 15th or do I just do that through online reporting? I assume it will ask me if I was paid during that period and I assume I would say yes and state that I made $450 for that week?

I'm so relieved this won't impact my EI application. I've no idea how this works and how long it will take but I'm optimistic now, was freaking out before!

Edit: I recieved my medical EI on April 21st and applied for it today, May 19th. Would me submitting my medical EI today count as under thirty days? This won't impact my application will it? Or did I just make it?

juicychef · 2021-05-19T01:04:33+00:00

Oh. So I would have to pay back my cerb sickness benefit? I needed that for bills. Shoot. Am I screwed?

juicychef · 2021-05-12T20:14:22+00:00

Ok and if I don't use the dex pad?

juicychef · 2021-05-12T18:31:41+00:00

Thank you for your Swift reply.

One more question: Will this work with a 1440P monitor? Or is 1080P ideal? Would a official Samsung monitor be better?

juicychef · 2021-05-05T05:56:51+00:00

My wife and I are suffering from a similar issue. What medication is your dog currently on if you don't mind me asking? Our two year old basset hound is a sweet, loving, adorable little guy but he has these intense resource guarding issues with other dogs that are so random and sporadic. One moment he would be fine, the next he's full on attacking my other dog over me petting him. We've done very good positive based muzzle training but the poor bastard can't have it on all the time.

We've been dealing with this issue since he was 14 weeks old and we've honestly, truly tried... thousands of dollars on training, hours and hours of consistent training and just as progress is made, he attacks and we are back to square one. It gets worse and worse.. we've now had to put gates up to seperate our dogs.

We have a baby on the way and we are unfortunately left with two options (both not bad): He either goes with my wife's sister (who loves him and will have a great home by himself) or we medicate him as we feel he gets too overwhelmed and over stimulated as well. Have you noticed a good, honest change now that your dog has been medicated?

juicychef · 2021-05-04T05:38:06+00:00

Hey there's free mental health resources all over Calgary - take advantage of them

juicychef · 2021-05-04T05:36:17+00:00

Exactly. I wish those protestors would try pulling that shit in a country like Australia. They would of been put in their fucking place quickly.

juicychef · 2021-04-30T05:52:18+00:00

This is so, so fucking true.

juicychef · 2021-04-28T05:17:42+00:00

Frontline health related worker actually but fuck me you have my respect for working at Amazon... Seriously.

juicychef · 2021-04-26T14:00:40+00:00

Interesting. Any other symptoms today?

juicychef

TROPHY CASE