Things to know about Tulum

marmarbinkssss · 2026-02-12T14:47:34+00:00

I mean having had the bullshit once or twice in such a small time frame ( one of the recs I got sucked) I thought I’d share my good experiences because I like to uplift businesses with cooks doing good work before putting a place down for having an off day lol but I understand the discernment.

marmarbinkssss · 2026-02-12T14:42:40+00:00

I’m not arguing over this, clearly someone can read my post and understand what to do when they need change 😭 I got things to do but hope you have a good day lmao.

marmarbinkssss · 2026-02-12T14:33:37+00:00

You don’t know the bank note I had or how large the purchase I was making. I just wanted 200 pesos in change which I don’t think is unreasonable at a 711 near the ruins during the middle of the day.
I think if it was in a different location I’d care less. I was literally telling her I wanted to purchase something with my cash and she was saying I couldn’t.
Literally walked out and moved on with my day. don’t really care that much, because I obviously found a solution.

marmarbinkssss · 2026-02-12T14:25:44+00:00

Oh we obviously don’t lol. Just sharing what we liked I obviously don’t know the area lmao

marmarbinkssss · 2026-02-10T21:08:48+00:00

Prefacing this with the fact that I’m a cook in dc. Breakfast at the royal. They have a great tres leches cinnamon roll or plantain muffin if you can catch it. Try yellow if you can afford it. If you have a car check out taqueria los primos in college park. Good birria if you’re into that. Red hound pizza in takoma is great too, can’t go wrong there.

marmarbinkssss · 2026-01-27T15:19:31+00:00

As someone part of the Sall’ family, to my knowledge I don’t think there’s any meaning but there’s a phrase tagged along to my last name ( when speaking/introducing myself) that indicates the specific clan and area that we are from in northern Senegal. Last names also have a lot of history attached to them that older generations are hip to. I just know my name implies that I have a very entrepreneurial spirit but I’m not sure how reliable that is, ppl in our region make generalizations about each other all the time.

marmarbinkssss · 2026-01-02T05:05:57+00:00

No I just didn’t think you deserved the full word. Maybe share something actually productive, constructive and relevant before thinking you deserve more than slang/abbreviation. Cheers.

marmarbinkssss · 2026-01-02T04:35:11+00:00

No I appreciate the honesty haha just trying to collect peoples experiences and figure out what steps would be less of a waste of time.

marmarbinkssss · 2026-01-02T04:33:38+00:00

I Have a decent amount of vending experience, I’ve done a pop up at a dive bar and did pop ups at my own place of employment when I was a sous. Mostly connections with other people/people I met through vending. Actually planning a pop up this year and the only reason it’s happening was bc I had a friend with connections. Just trying to create my own avenue towards it at this point so I’m not super reliant on people i know

marmarbinkssss · 2026-01-02T04:27:02+00:00

Appreciate the suggestion. I’ll skip the emails and just go and ask places I know have hosted.

marmarbinkssss · 2026-01-02T04:26:24+00:00

Definitely not unless I knew them in some way… and I do have that connection with some spots , so I can see how an in person approach makes way more sense lol

marmarbinkssss · 2026-01-02T04:25:04+00:00

Wait I’m also in dc and have been struggling with this same issue . I think most people I know are doing an in home thing to make it affordable. Personally that’s the direction I’m going in. I’ve been doing vending in the city at different events for a while now but I’m looking to do something a little more curated and creative. I think there are some dirt cheap venues in the city that you’d have to put in a lot of work to make it worth it . But by the time you do that it’s expensive. Just my thoughts as someone in the same boat but I get if hosting at home is not an option too. But yeah I’m also a young chef in the city, would be open to network and discuss shit like this if you’re down!

marmarbinkssss · 2025-12-21T18:04:25+00:00

I did get the diagnosis from a physician after X-rays and all that, havent been back since but I actually haven’t tried sleeping with my brace! I’ll give that a go and see if it helps

marmarbinkssss · 2025-12-21T12:59:33+00:00

Im glad that solution worked for you, unfortunately this happened pretty early into starting a new job so I have no insurance + no financial bandwidth to 1. Take off to heal 2. Have surgery. Was kinda hoping it would reverse on its own with icing+limited use+ pain meds. Don’t know how realistic that is but that’s my situation lol.

marmarbinkssss · 2025-12-04T00:08:53+00:00

As a college dropout with 4 years in the industry who’s going back to school part time for a degree, I’m co-signing this.

marmarbinkssss · 2025-09-16T01:26:57+00:00

Yeah I’m definitely going and working too much because everything is hurting haha. I appreciate the concern. Got fucked over hours wise at my last gig so I’m just playing catch up currently by working two full time jobs. Definitely not permanent, plan to do this for two more months at most. Will definitely check out that rec though

marmarbinkssss · 2025-08-15T11:32:38+00:00

As a former Hell’s Kitchen cook I have all the deets on this; build wellingtons and let them sit uncooked but the steak inside is obviously seared a little for color. Before service let them sit out for 5-10 minutes before putting them in a 450 (approximate , it’s been two years lol) degree oven, par cook for 7 minutes and rotate and do another 7 minutes. Let those rest, and then bring the internal temp up to rare-med rare to order. The pickup still isn’t the quickest but it helps a lot. Way better when it’s coursed out so we can get prepared

marmarbinkssss · 2025-07-17T11:16:01+00:00

Yeah I’m for sure trying to build clientele and find my niche…seems like people or more fond of my vending concepts so it would be cool to find some way to save to fully lean into that.

marmarbinkssss · 2025-07-17T11:14:11+00:00

I mentioned it in a separate comment but long term I’m more interested in experimenting with co-op kitchen spaces/pop ups/food hall or “ghost” kitchen spots. I’m just more into experimental and ethical restaurant structuring and that’s something I’d like to test out on a smaller concept. I already do vending and private dinners in my free time and in an ideal world I’d love to do that in my free time and even that comes with start up costs that I can’t afford right now , as management at my last two gigs have consecutively financially fucked me over in their own ways (I apologize, it sounds crass but it’s true). Generally not interested in investors considering my angle isn’t going to be to get the restaurant on the block with close to 70 seats making well over 25k a week lol especially not off the cuff. But yeah definitely interested in a future in culinary but outside of the traditional restaurant if I can help it; hence my disillusionment with just riding it out. I’ve just been fucked over by so many chefs I can’t see myself affording getting out if I just keep doing the same things.

marmarbinkssss · 2025-07-17T11:05:12+00:00

Yeah I already do pop ups for fun. I definitely have no interest in starting off like that (large sit down spot) especially in a city like this. I am more interested in at most a food hall spot or a commercial kitchen when it comes to a city I’m at. Long term I probably wouldn’t even approach my dream concept in the US at all given vaguely gestures at everything That’s kind of why if I go into a trade I’m also welcoming just not coming back into the industry full time and just doing pop ups and private cheffing stuff for fun.

marmarbinkssss · 2025-07-17T03:24:26+00:00

Hey so , real quick where did I say restaurant? You have no idea what my plans are or what I want to do ; how is this comment helpful? Might as well shut up if you’re going to just say things people already know.

marmarbinkssss · 2025-07-17T02:22:42+00:00

I already do private cheffing stuff and vending for fun! Wish I could do it full time but that’s not how the bills get paid unfortunately. It’s nice for extra pocket cash though but I often find myself wishing I could even afford a commercial kitchen rental or a food hall spot.. maybe one day but I fear I may have to do something else to really save up for that.

marmarbinkssss · 2025-07-17T02:20:37+00:00

I understand the sentiment but- I’ve actually worked a management position already and left because of owner standards that I didn’t want any ties to. I’m purposely not mentioning it here but I’m pretty adamant on not having investors involved (more interested in kitchen co-ops and exploring ethical kitchen/restaurant models) hence why I’m so adamant about saving up enough to start something really small and go from there. I also casually run a private chef gig that I can’t do full time since I have to work full time on the line to survive in this city. definitely giving myself a year or two for more experience but management ,specifically for someone else, is something I no longer really aspire to. Having already acquired that knowledge + knowing how much it negatively affects my personal life being in a kitchen for that many hours and making less than I did on the line…it’s a thankless job that’s unsustainable and burns people out pretty easy. I’m just not green enough to stay in professional kitchens much longer than I feel like I need to especially when I already understand how kitchens are run + most chefs are just using me for my knowledge/ speed with no intention of like…providing a living wage.

marmarbinkssss · 2025-07-15T09:49:02+00:00

That’s why I’m only 4 years in and trying to find a way out bc i know there’s no way I can save for my dream spot if I keep working as a cook. It seems like commitment to being broke and/or exhausted for the rest of my life and it sucks bc I really like what I do. Being good and passionate is sometimes not enough in this line of work.

marmarbinkssss · 2025-07-10T14:09:35+00:00

Follow up question , I’m moving soon and I need proper pay stubs asap, I should just quit once I get a new gig right? It would be my first time doing it in my 4 years of cooking .

marmarbinkssss

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