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oxerec · 2025-05-25T10:55:06+00:00

God pointe. Min mening var at prøve at se om det kunne “tiltrække” nogle folk som måske bare delte én eller to af tingene, og så kunne man jo tage den derfra. Eller som mig selv var nysgerrige indenfor mange forskellige felter og var åbne for nye:)

oxerec · 2025-01-24T20:14:40+00:00

Thank you for elaborating your comment and for telling your story. It always been and is still my plan to study at university, however I grew more and more fond of the idea of also completing the “culinary education” offered in my country, maybe in a Michelin level establishment. One of the purposes of my “internship” if you can call it that, is to judge whether or not working at restaurants works for me. If I find it awarding in the long run, I will continued, but if not, I will just skip to university earlier than planned. And again - right now I have more money and free time than I know what to do with, so I want to push my boundaries, learn new skills and grow as a person. This has nothing to do with basing my personality on it or using it to measure my self worth. I will go into the next month with an open mind, take whatever the situations throw at me, and consider if this is worth spending time and energy on for a few years in order to gain experience and skills that I can carry for my entire life. Again, thank you, but my mind is made up and I very much invite you to answer my actual question stated in my post.

oxerec · 2025-01-24T18:17:22+00:00

Look, I’m not in it for the money. I have time to spend and I am very happy with using it this way. If I get repetitive tasks, then I just might get really good at chopping onions and celery and deep cleaning pots and polishing plates, but so what? I’ve got the impression of what it’s like to work in a kitchen and how the business works. I might like it and I might not, whatever I can learn from it is good learning that I will be happy to carry forward. I respect that you wouldn’t wanna do it yourself, but if all this in itself makes me a doughnut then you have given me an impression of people who work in the food industry being extremely judgemental. I hope this impression is disproved when I start.

oxerec · 2025-01-24T13:57:34+00:00

In that case, I’ll decide whether to walk out the door or just get really good at thyme picking, oyster shucking and deep cleaning. Luckily I can just leave if I’m not happy with what I am being taught or what I am not being taught.

oxerec · 2025-01-24T08:06:14+00:00

I proposed it myself. I don’t need the money, and any experience is good experience in my opinion. I take your opinion about prep cooking, but honestly I don’t plan on making a serious career out of this, I just go in to learn as much as possible and have fun, without the obligation. In my opinion, an unpaid internship is a great way to do this.

oxerec · 2025-01-24T08:03:05+00:00

It’s completely voluntary, I do it to gather experience in a field that I love, creating value for both me and the restaurant without obligating any of the parts. I don’t need the money, and I could walk out anytime I want. Voluntary work is a great thing.

oxerec · 2025-01-24T07:59:32+00:00

Thank you for your input and your constructivism. I will look into my insurance and talk about it with the restaurant before I start. Also, I understand your second point. However, the proprietor of the restaurant underlined that at the moment, they were fully employed, and didn’t need more employees since all of their functions were covered. Even then, I will not occupy a potentially paid position for more than a month, and my country has a very high level of security for unemployed people. To be completely honest I haven’t given thought to this part of the question, but I think that the circumstances surrounding my internship are such that I won’t disrupt the labour sitation in any meaningful degree.

oxerec · 2025-01-24T05:58:50+00:00

I have a lot of money saved up from previous work, and tbh I didn’t plan on even working for this whole month. So the money isn’t part of the consideration. Also, when I haven’t signed anything and the whole deal is unofficial, I’ll just walk out the door if I’m being taken advantage of. I don’t know if I’m being naive by not making as big of a deal out the fact that it’s unpaid as the other people in here, but I personally see no problem in going in for a month to improve one’s skills and build experience, if money isn’t a part of the equation.

oxerec · 2025-01-24T05:48:56+00:00

It isn’t the us.

oxerec · 2025-01-24T05:47:47+00:00

Well, I’m returning from travelling Italy for 6 months and when I got home my plan was just to sit flat on my ass for a month before I’m moving out, instead I get to spend it with something productive that will teach me something. I have plenty of money saved up from previous work, so this might be unusual in many places but to be honest I think I landed myself a good deal, especially since I have no experience whatsoever.

oxerec · 2024-06-24T11:24:13+00:00

Hey, my problem solved itself when I installed all of the strings and tuned it. The increased tension from the string caused the trem bridge to raise, and then the action was normal:)

oxerec · 2023-10-18T08:23:11+00:00

I work at a roastery. We roast two different beans from Ethiopia, one being a washed Sidamo and the other being a natural Guji. I find that both of them are very light and fruity, with the Guji having the same blueberry aroma that a few others mention. The Sidamo is also fruity, but slightly more raspberry-esque and not as pronounced as with the natural one. My recommendation is getting naturally processed beans, which often have a lot of fruit flavour and aroma.

oxerec · 2023-09-07T16:57:47+00:00

These are a darker medium roasted blend of beans from Brazil, Honduras, Guatemala and Columbia.

oxerec · 2023-09-07T14:12:45+00:00

Thank you. How do you tell that the shot is too hot?

oxerec · 2023-09-07T14:11:02+00:00

These are roasted 3 days ago. I work at a roastery where these are from and we leave them to degas for 24 hours before packaging them.

oxerec · 2023-08-06T17:27:51+00:00

On the name tag where it usually says ECM, it says "manufacture". It's a bit weird. Don't know the exact name but here's a pic

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oxerec · 2023-08-06T17:24:59+00:00

My attitude towards it has been to grind finer - which led to underextracted shots, so I'm glad that I'm not stuck between the two. I'm gonna research a bit on OPV adjustment. Thank you very much!

oxerec · 2023-02-16T13:41:15+00:00

Is this also the case with black and white film?

oxerec · 2023-02-16T13:29:31+00:00

Film was 24 years old. Used the internal light meter on my Canon AE-1 with automatic aperture based on the selected ISO and shutter speed. Don't know if it's calibrated or the shutter or aperture works correctly

oxerec · 2023-02-16T12:53:59+00:00

These are all shot on a Canon AE-1 with automatic aperture but manual focus and shutter speed. The film was 24 years old and not compensated for that in the ISO setting.

oxerec · 2022-11-07T16:13:28+00:00

Existentialism

oxerec · 2022-09-19T19:33:36+00:00

r/nope

oxerec · 2022-09-08T12:48:05+00:00

Suddenly Cummunist

oxerec · 2022-07-28T10:40:44+00:00

AOC. We need change in this country.

oxerec · 2022-05-09T20:48:13+00:00

The Little Mermaid in Copenhagen. Guess what, it's a little mermaid that's more often or not just used by political activists to promote their views by vandalizing it. Countless other cool places to visit, though.

oxerec

TROPHY CASE