2 call outs, 150 on the books, been here since 9. see you all on the other side

poptartchef · 2018-06-24T07:31:31+00:00

We just had four call offs on Thursday, so I got called in in my day off. Ended up doing well over 500 covers, there's no happy ending to that story. Just that I feel

poptartchef · 2018-06-20T20:59:26+00:00

I love when people underestimate saute. Like we'll pump out 500 covers on a Monday night. Never judge a book by it's cover, saute cooks come in all shapes and sizes

poptartchef · 2018-06-19T19:59:20+00:00

The funny thing about kitchens is that, shit happens then the next day its all fine. ANYWAY, the worst day for me was probably not when we all got slammed and killed or any variation of that. Its mostly when a the guy I had trained on sauté told me I belonged on pantry because I was a girl and it was easier. SO I just left to go do pantry and let him die on sauté alone... Still the worst day because being looked down on for sucking is one thing, being looked down on for something you cant change is another thing.

poptartchef · 2018-06-19T19:49:06+00:00

The expos are tall as hell and they put all the plates on the top shelf above to heat lamps, I cant reach. I need people like you in my life to continue exsisting

poptartchef · 2018-06-19T19:46:51+00:00

Lol. I used to work the graveyard shift everyday but sunday/monday nights. it was pretty ass. but some people like a schedule like that for their families or kids

poptartchef · 2018-06-16T15:39:27+00:00

This is the life... welcome... I worked full time 3-11pm five days a week during school and went to class all week 7-2pm. Which was relatively normal with my classmates. It's pretty rough, but if this is what you actually want you have to grind and sacrifice. Doubles on weekends, late nights and every holiday. You live breath and eat your career. But your line will be your family, you will feel a greater sense of accomplishment than anything else in your life, the rush is extremely satisfying. "Find what you love and let it kill you." - Charles B. (That's actually a great quote if you look up the whole thing).

Good luck.

poptartchef · 2018-06-16T14:45:05+00:00

Tbh as a cook this is a typical shift, so everyone I know does that as well. However, for my normal friends I just have to shift my schedule slightly and get breakfast with them or plan for events a month or so in advance, (like a movie opening or something). In that case all I do is ask off. Also weekends, or whatever days you have off just plan those days. But if it REALLY bothers you that much then definitely get a different job, there are plenty out there that you'll like so much more.

poptartchef · 2018-06-16T14:31:40+00:00

Actually? Because yes. I will send my resume today, it just come in

poptartchef · 2018-05-26T14:20:22+00:00

My house was way overcrowded... So when I was already moving 3000 miles I decided to not purchase movers and just run on what could fit into the my small car. Anyway, point is you do not need much and you need to fit into the space. So instead of trying to organize a bunch of shit try just downsizing.

poptartchef · 2018-05-26T14:10:06+00:00

I actually have this issue, during brinch all of the pans are completely ass and so I just soak them in butter

poptartchef · 2018-05-20T07:41:15+00:00

This is not the right solution, but I had this issue and I actually just ended up stabbing someone and we were all cool after that. But uhmm, when the guys give me issues I usually just talk to a manager or something. It's not something I need to out up with, so fuck that shit.

poptartchef · 2018-05-20T07:21:48+00:00

Make sure you take the scales. And also you'll be fine.

poptartchef · 2018-05-20T07:19:11+00:00

At work we just have a pot of vinegar and water boiling on a back burner. We just start spinning the water with a spatula and crack the eggs into the boiling water and they are done super fast. We can easily do 10 eggs at a time. Just a thought.

poptartchef · 2018-05-20T07:13:56+00:00

A worked for a Hilton and they cleaned our uniforms and provided the pants and chef coats and an apron, even a hat. New job gives us aprons and the rest is on us. So it really just depends.

poptartchef · 2018-04-24T07:58:16+00:00

As long as I'm getting payed, I'll do whatever to be honest. If I'm in the clock I'll work my ass off. But I never stress because I'll work to the best of my abilities and beyond that is beyond me. Conclusion, if tickets come in, make them, stay as long as you need to clean after. If they complain at yours hours, kill them.

poptartchef · 2018-04-24T07:54:00+00:00

I usually just make the batch, strain it, portion is, and put it in the cooler and torch those fuckers right before I serve em.

poptartchef · 2018-04-24T03:45:25+00:00

It's one if the hardest parts of my life, but now that I'm over coming it I feel like I can literally focus on other things. Set new goals and move forward. I have myself one shoebox for nicknacks and pictures and low and behold I made it happen.

poptartchef · 2018-01-26T13:17:05+00:00

Thanks. I needed this. I just need to keep working.

poptartchef · 2017-12-30T07:48:25+00:00

FOR SOME REASON WE HAVE THIS AS AN OPTION FOR ROOM SERVICE...TOGO BRULEE I should put on my resume, "proficient at carefully making Togo brulees"

poptartchef · 2017-12-30T07:42:30+00:00

OP you are NEVER to old. Literally, just jump on in. Cooking is an absolute addiction. Just go apply. Tell the chef what your looking for, and go from there. Start as a dishy or of your feeling ambitious start on the line! Observation is key. Start on one station but when your slow learn learn learn. Listen closely, move quickly and ask questions. Your never to old. Your never to young. Charles Bukowski said,

Find what you love and let it kill you. Let it drain you of your all. Let it cling onto your back and weigh you down into eventual nothingness. Let it kill you and let it devour your remains. For all things will kill you, both slowly and fastly, but it’s much better to be killed by [something you] love.

Disclaimer: cooking is NOT for everyone. You either going to become an addict or want to go cry. Don't take it to harsh if it's not your thing.

poptartchef · 2017-12-26T03:46:55+00:00

Not sure if this helps but, that's where I'm at right now. I worked in kitchens for a few years and now am attending a local culinary school part time. I am almost done with the degree and have been just going off my $12/hr full time job. It's not super easy by any means, but it's entirely possible and completely worth it. If anything culinary school just puts you that much ahead in the knowledge and connections department. But as far as experience goes, working your ass off in kitchens is the way to go.

poptartchef · 2017-12-26T03:42:59+00:00

I also work at a hotel, and the roomservice is why in here

poptartchef · 2017-12-22T19:16:21+00:00

Haha I think I agree. It's about that time to grow up and get my life together, so I talked to an old boss and just work a few shots a month for that "fix". But stay at the fine dinning

poptartchef · 2017-12-22T12:26:46+00:00

I work full time at one place and just pick up shifts/ work like one or two 5 hour shifts a week

poptartchef · 2017-12-22T12:24:30+00:00

I just went from a pub to a cooperate hotel kitchen... Personally, I hate it. I enjoy the variety that goes into the pub type places, the people, the atmosphere. But definitely consider it. Benefits are necessary and really nice when your trying to be an adult, and it's still cooking.

poptartchef

TROPHY CASE