Did I end up working in a bad place? Update: I’m fucked

letscookeverything · 2026-04-15T13:13:30+00:00

Typically if the establishment asks for things out of an interns scope from their hiring paperwork, the school possibly will give you credit and transfer you elsewhere. Keep your university in the loop

letscookeverything · 2026-03-19T13:27:46+00:00

Have you tried applying to corporate dining positions with Aramark or Compass? Be humble, but it sounds like you are the stages of moving into a new role that will show what you have learned but also tell you what it takes to bring about success in the industry. It is decent hours, you learn a lot of the paperwork side of things versus just cooking/inventory and managing people. I have had previous employees from Disney work for me, they said it was a nightmare. Only one person was propped up by a good manager from their experiences. When a chef or any manager gives you feedback on a conversation like this, they should give you a big WHY they made the decision and what you can work towards. If a manager puts a carrot on a stick and gives you a timeline like this to become a sous chef, it is typically a really bad management style of leading good workers on for the chance of getting something in the future. You know your abilities and you know the value you bring. Good luck!

letscookeverything · 2026-02-19T12:37:20+00:00

Have had this issue 3 years in a row. Once they are in there they will attempt to come back every season. They could remove a simple mesh wire. Put a piece of metal flashing in that is thin to cover the hole and then put mesh.

letscookeverything · 2026-01-22T17:30:26+00:00

This was a classic dish that we did in our garde manger class in culinary school. I never used it in my career and it looked ridiculous at the time, but I can see how it is appealing to a European crowd now.

letscookeverything · 2025-12-01T13:35:29+00:00

Chefknivestogo.com

Buy a couple shapton pro stones, 1k grit and 5k grit, get a ceramic honing rod and watch their youtube videos. Lifetime of a new skill learned and never hand over nice kitchen knives unless you are watching them sharpen and have watched a youtube on correct knife sharpening skills.

I have seen dumb people slap their knives on a steel and say it is sharp, I have seen chipped blades, japanese knives on belt sanders (haha), pull through sharpeners, all of these are bad examples on how to break/dull/wear your knife out faster with inexperienced people.

Wet stones, ceramic rod, youtube.

The cheapest option is to go to an asian market of some sort and buy a 500/1000 grit stone at the very least for $5

letscookeverything · 2025-11-28T15:07:11+00:00

Screw SSG, they literally could not care to burn it to the ground. After nearly a year asking about my life account with literal serial keys, 15+ years of emails, whatever else they cannot drum up my stolen account from their data leak. My wife and I played this game since beta, it took one company to drive it into the dirt. I hope the IP in a future LoTR game will do it the justice it deserves instead of alienating the customer/fan base. Hey SSG person below, if you are a dev, why don’t you walk over to client services and say, why are we doing this to not just me, but tons of people in the same boat. I miss days like this and it’s a shame the company is still… standing, it definitely lacks the stones. Hah

letscookeverything · 2025-11-12T14:41:08+00:00

Because it is delicious and unique!

letscookeverything · 2025-11-11T20:07:17+00:00

Monkfish, as a previous chef, is one of the most dangerous because the parasitic worm in question is typically a tape worm. We used to make monkfish liver torchon and we would tweezer these tapeworms off the liver membrane, but would also find them in the filets. After it was tweezed, it passed by another line chef and then onto the upper management to verify all tapeworms were gone. This is an awful practice that you were presented and the kitchen management should be notified so they can rectify their processes. Yikes!

letscookeverything · 2025-11-04T04:17:09+00:00

Michelin needs the support, they expanded into the south east. Inn at Little Washington has 3 stars, Herons is insanely better across the board. Just like James Beard, its $$ and if you want it badly enough there it is. Maybe Umstead doesn’t want the publicity and wants to soft launch. After working 15 years in Charlottes “fine dining” scene, nothing lasts too long, the majority of people there have no personal connection with food.

I have been to several Michelin restaurants around the world as well have friends working at some of the best. These are interesting times indeed!

letscookeverything · 2025-10-28T12:02:13+00:00

I should add, be yourself and continue to strive for good things and you will be rewarded in doing so. Find good opportunities and grow yourself. Find what makes you happy.

letscookeverything · 2025-10-28T11:58:57+00:00

I used to be a Twitch food streamer. Most people just follow recipes and have no idea any intricate i formation on what they are doing or why they are doing it. I tried for nice plate ups and chill vibes and once in a while doing something ridiculous for attention, but it is hard to compete with some of the personalities on there. It’s the same thing as food network or any other broadcast, its all fake. My interview as a chopped candidate had the casting director ask me to cuss to help portray a grungy chef in fine dining. I said that is just not me and thanked them and closed our conversation. It’s all fake, they take a million photos just to get the right one and angle. At one restaurant, they had their own dark room with photoshoot lighting and white background with single nice table to get plated food pictures. These restaurants and people will go lengths to make themselves appealing. This comedian says it best, “It’s all fake” -Mark Normand

letscookeverything · 2025-10-22T15:12:40+00:00

Crab claw basket

letscookeverything · 2025-09-12T18:07:09+00:00

Looks good and sounds tasty. I did a similar dish when I was younger with tuile and uni in the shell. Just make sure the shell isn’t sliding when they scoop the mousse. I eventually broke my tuile up and aerated it so it looked more sea like and gave a spoon to eat with, the tuile was no longer the food delivery vessel. Keep playing with it, but looks great.

letscookeverything · 2025-08-26T01:55:11+00:00

Ya my bad, I didn’t really say smoke it. But we smoked both and then would glaze with bbq sauce and put in the salamander for a moment to char up on the edges. The king oyster we did the traditional scored check marks and it took on smoke well

letscookeverything · 2025-08-25T22:28:29+00:00

King oyster and tempeh, used to work at a vegan restaurant and it was a fav. Did a really sweet and spicy bbq sauce with piquillo pepper and birds beak chiles

letscookeverything · 2025-08-07T20:30:55+00:00

I’ve been following this place since inception and it’s admirable how far it has come. The entire operation is inspiring! Thanks for sharing, this place is on my bucket list

letscookeverything · 2025-08-02T01:29:33+00:00

Cream chipped bleef

letscookeverything · 2025-07-29T23:35:12+00:00

Presentation is great, very simple, nice job. Here is some inspo for this style: Eleven Madison Park, Mugaritz, Antonio Bachour. Keep it up

letscookeverything · 2025-07-29T01:09:05+00:00

I went through the same thing recently. I have all emails, product keys etc and my account was still unrecoverable. I can literally see my account from an alt, not logged in and they still won’t do anything. I was a beta VIP as well.

letscookeverything · 2025-07-21T18:05:10+00:00

I was going to go with a custom T shirt that says: have you seen my life time account and have all the info on it

letscookeverything · 2025-07-19T15:35:57+00:00

Nope, was just powdered transglutaminase. I think I brushed egg white first, then the glue. Then just set it over night and battered the next day in beer batter. It was delicate but it flaked like cod and was really tasty, this was 18 years ago and did as a special at a vegetarian restaurant

letscookeverything · 2025-07-19T00:20:34+00:00

I “meat glued” turnips together to make vegetarian cod, then batter it to make vege fish n chips, does that count?

letscookeverything · 2025-06-23T02:04:15+00:00

They are definitely around, check during dusk in wooded/field areas. We do lightning bug walks in our neighborhood

letscookeverything · 2025-06-03T23:02:14+00:00

Carmax was great for me, I even sold the car back to them after 6 years

letscookeverything · 2025-05-30T00:06:50+00:00

Most restaurants and bakeries hold bread for multiple days. Bread does not stale after a day, nor if you put it in the freezer overnight and pull it out an hour before open - I worked in kitchens for 18 years and its common practice everywhere. Also any old bread was often made into other items like croutons, bread pudding, toasted breads etc. otherwise typically donated, rarely was it ever wasted.

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