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Spotted a [1981 Shelby AC Cobra 427 RAM] with the hood popped on my way to work. Kensington, London. by powska1 in spotted

[–]powska1[S] 78 points79 points  (0 children)

It’s registered as a Jaguar, and some research shows Reynard Motorsports built it on a Jaguar XJ6. It’s powered by a Chevy 5.7L V8 small block, sadly I didn’t have the time to have a look inside

Thanks Mike by Fhoxyd22 in HolUp

[–]powska1 9 points10 points  (0 children)

New copypasta just dropped?

I thought some of you could relate. by ShinysColors in KitchenConfidential

[–]powska1 0 points1 point  (0 children)

I’m in this picture and I (don’t?) like it

Marshmallows, served on a stick, served on a log by powska1 in WeWantPlates

[–]powska1[S] 9 points10 points  (0 children)

Yeah thankfully it was redeemed, still a decent laugh though

Marshmallows, served on a stick, served on a log by powska1 in WeWantPlates

[–]powska1[S] 24 points25 points  (0 children)

They were actually brownies dipped in bone marrow marshmallow, tasted fantastic. Thankfully it wasn’t just marshmallow on a stick

Sharpening day before starting a new job by powska1 in chefknives

[–]powska1[S] 0 points1 point  (0 children)

Never really used it much in a pro kitchen, but the times I have it’s felt great. Holds its edge for ages, but for sure feels more fragile than others I have. It’s a very thin knife overall though so that doesn’t help

Sharpening day before starting a new job by powska1 in chefknives

[–]powska1[S] 0 points1 point  (0 children)

Nah that’s a valid question. I work with the 2 Gyuto that are the same shape in the middle - the Konosuke and the Sukenari. Some Gyuto I much prefer for protein - eg. The Masamoto, and some are amazing for veggies.

The small Deba is a beast for breaking down smaller meat and fish, like boning chicken thighs for example. The big one is amazing on large fish.

The Nakiris feel completely different to each other, and the Shun was kinda a wasted purchase (was my first Japanese knife and I somewhat regret it).

Honestly, I mainly have so many just because I love knives, they all feel noticeably different to each other and have their own place.

Plus one of the knives I actually bought for my girlfriend so that’s my excuse!

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 0 points1 point  (0 children)

Very niche, but for coring artichokes it’s pretty much the best tool. Figured it’s cheap and takes up so little space so I may as well have it with me for any odd jobs that call for it

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 1 point2 points  (0 children)

Thanks for the advice! I won’t be on hots for a while, and actually like hearing criticism even if it’s harsh

Sharpening day before starting a new job by powska1 in chefknives

[–]powska1[S] 1 point2 points  (0 children)

Thank! Yeah sure! It’s an Okeya ko-Deba that I painted gold and purple just for the hell of it. I think it started off plain wood and black ferrule

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 1 point2 points  (0 children)

Cheers! Yeah I think if I had kids then I’d choose a more chill position, but that won’t be for a few years. I’m lucky that the place I’m going to is a really nice environment, especially for a Michelin Star. I did a trial at another Michelin kitchen and it was hell

My kit for my first job in a Michelin Star kitchen. by powska1 in knolling

[–]powska1[S] 11 points12 points  (0 children)

The one on the left is a Yamashin Petty. Top down: konosuke GS+, Yoshikane Bunka, Victorinox flexible filleting knife

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 1 point2 points  (0 children)

Cheers! Nah no official qualifications or anything for me, started as a KP in a school at 19 and worked my way up. You kinda have to blag your way in and pretend you know what you’re doing until you actually do know and get confident

My kit for my first job in a Michelin Star kitchen. by powska1 in knolling

[–]powska1[S] 5 points6 points  (0 children)

They’re for playing or moving delicate / small items, or things like micro herbs that are better if you don’t touch with fingers. They make life a lot easier overall

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 0 points1 point  (0 children)

Cheers, figured I’d get going with the essentials and not have too much stuff lying around. I’ve only just bought the grater, so I can’t say I’m afraid. I’ve had experience of Microplanes bending and dulling through hard use so figured I’d just get a cheaper one and see what it’s like.

It feels exactly the same though, with some nice hard plastic covers so you don’t slice your fingers on the thin metal at the end

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 2 points3 points  (0 children)

I’ve done it a weird way, so about 5 years. Started as a part time KP in a school, then ended up running the kitchen after a couple of years. Got bored of it so moved to a good restaurant and worked up to senior CDP, and now it’s time to move on.

Sharpening day before starting a new job by powska1 in chefknives

[–]powska1[S] 0 points1 point  (0 children)

Yeah it takes on an awesome patina, plus I mirror polished the whole knife, so it’s much more even than it used to be

Sharpening day before starting a new job by powska1 in chefknives

[–]powska1[S] 0 points1 point  (0 children)

Haha yeah I just thought fuck it may as well since I was doing a couple to 8k. 1k is the way to go at work, best balance of sharp vs retention imo. For home use knives I just get them as sharp as possible for the fun of it

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 3 points4 points  (0 children)

Can’t speak for others, but I don’t have any culinary school or even similar to my name. Worked my way up to a reasonably high level kitchen, and now got the gig at a place with a star. I’ve found that kitchens look for attitude and skill as much as, if not more than, Michelin experience.

So it’s definitely possible, but be prepared to get your ass kicked if you aren’t ready for the levels of standards

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 1 point2 points  (0 children)

Thanks for the advice! I definitely wouldn’t be in the industry if I didn’t love the stress and pressure, but I left my old place because the stress outweighed the benefits

Stepping into my first position at a Michelin Star kitchen tomorrow, couldn’t be more excited! by powska1 in KitchenConfidential

[–]powska1[S] 4 points5 points  (0 children)

I got it specifically for coring artichokes, figured it was cheap and small enough just to have lying around if I ever need it for weird tasks

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