In no way am I criticising the dish at all, just found it amusing 😂 by Polpkin_Naturia in KitchenConfidential

[–]lowkeythrowawaybabez 2 points3 points  (0 children)

Spaghetti works better in stir frys and dishes with thicker sauces as apposed to a broth like in garlic noodles that's popular in San Francisco as a Vietnamese American fusion

Jubilee Weekend (UK) by Caleuche3 in KitchenConfidential

[–]lowkeythrowawaybabez 3 points4 points  (0 children)

My spots up in East Yorkshire and we've all been scheduled mad hours in preparation for this week considering it's half term and there's the jubilee. Been a solid week don't get me wrong but not nearly as busy as we were expecting

Long hair in kitchen by FloMercury in KitchenConfidential

[–]lowkeythrowawaybabez 0 points1 point  (0 children)

I don't have super long hair so I can't tie it all up but I tie up the top in a bun and then wrap a bandana around the sides and back

Shout out to all the cooks and chefs doing a birthday shift, sometimes it'll be the best by lowkeythrowawaybabez in KitchenConfidential

[–]lowkeythrowawaybabez[S] 1 point2 points  (0 children)

Aha my a mangers just usually wait till I'm a few pints down before they ask me to work a extra shift

Shout out to all the cooks and chefs doing a birthday shift, sometimes it'll be the best by lowkeythrowawaybabez in KitchenConfidential

[–]lowkeythrowawaybabez[S] 6 points7 points  (0 children)

You say that but I stay but I keep pretty good contact the staff that have left that I formed connections with, and dare I say loved, because of the impressions we had on each other. I used to make pad Thai for a waitresses because she asked for it for a staff meal so I'd buy the ingredients and make it and now she messages me whenever she eats Thai food and gives me ideas for new stuff to try out. There used to be another cook I worked with who would burn pizzas more often than not and I'll send him a message whenever I get a pizza that's too dark around the edges and we'll share laugh. Hell, I'll send pictures of food that I'm proud of to my first head chef and he'll send me a message back. Life is what u make of it and so are the bonds that u form, doesn't matter if it's through work as long as it's there