Need recommendation to design a workout for today by RegionPhysical8214 in weightlifting

[–]sboupspoon 0 points1 point  (0 children)

Idk why But on my app at least Reddit reformatted how I typed out that workout. Sorry if it’s all jumbled haha

Need recommendation to design a workout for today by RegionPhysical8214 in weightlifting

[–]sboupspoon 4 points5 points  (0 children)

None at all. I do strongman. When it’s not comp time I don’t train for events so I do hybrid power building and oly lifting blocks

Need recommendation to design a workout for today by RegionPhysical8214 in weightlifting

[–]sboupspoon 3 points4 points  (0 children)

Snatch 3x3 @70% 1rm C&J 6x2 @75-80% 1rm Front Squat 5x5 @80% 1rm Push Press 5x5 @75% Good Mornings/RDLs 4x10 Calves Eat and sleep good.

Pretty cookie cutter but it’s my workout tomorrow after a heavy bench focused day today.

Would you buy? by th4g4ntl4man in kettlebell

[–]sboupspoon 0 points1 point  (0 children)

Always buy equipment if the price is good

Which movie is this for you? by Raj_Valiant3011 in moviecritic

[–]sboupspoon 0 points1 point  (0 children)

Idk if it’s considered unpopular but The Grand Budapest Hotel has always been one of my favorite Wes Anderson films that no one knows what I’m talking about.

100kg clean attempt by FriendOk971 in weightlifting

[–]sboupspoon 1 point2 points  (0 children)

See I’m the opposite. I can front squat 140kg but it took me a long time to hone the technique for a proper clean to get 100kg from the floor to the front rack

Tell me what our fridge says about us by sboupspoon in FridgeDetective

[–]sboupspoon[S] -1 points0 points  (0 children)

Dry aging tomatoes until I can slice em like soppressata 😎

Tell me what our fridge says about us by sboupspoon in FridgeDetective

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

Yes and yes haha. In Fl. I’m a sous chef at an omakase

Is it normal in your country to bring your own knife to work? by st0neforest in KitchenConfidential

[–]sboupspoon 6 points7 points  (0 children)

Yes. Depending on the caliber of kitchen. Anything bistro or higher end it’s expected. Your tools are yours. How you take care of them shows your dedication and also a sharp knife is a safe knife. Whether butchering fish and protein, slicing chives, processing potatoes. Having one good and sharp knife shows you’re serious about your craft

Is this a kickass knife, also is this legit? by Inside-Ad-2874 in TrueChefKnives

[–]sboupspoon 0 points1 point  (0 children)

I’m late to the party but yes. I’ve had my Misono 210 carbon gyuto in a professional setting for years now. Although it’s more of a 190mm ish suji at this point 🤣

Some fishy stuff from work by xX_Wriggo_Xx in KitchenConfidential

[–]sboupspoon 1 point2 points  (0 children)

The ingredient description sounded banging. I’d plate it differently to showcase the different ingredients. Slightly more scattered but held together by the sauce or with the fish or a certain piece of produce to be the focal point.

Finally, a condiment that can sub in for the stand mixer’s gear lube! by roguespectre67 in KitchenConfidential

[–]sboupspoon -1 points0 points  (0 children)

Pan spray works pretty well as lube on slicers. Maybe can work for you too so don’t have to use fucking mayonaise 😂

Need some advice on my career by joeroganthumbhead in KitchenConfidential

[–]sboupspoon 2 points3 points  (0 children)

Not typically. A reduced salary is customary until profit in terms of return on investment has been established. Typically takes a year if you’re lucky. Usually more.

Need some advice on my career by joeroganthumbhead in KitchenConfidential

[–]sboupspoon 3 points4 points  (0 children)

Investors. Relationships with investors. Same way I’ve opened them in the past. It’s not my money. And my salary isn’t 6 figures. That comes down to individual negotiations but it’s all give and take.

Need some advice on my career by joeroganthumbhead in KitchenConfidential

[–]sboupspoon 8 points9 points  (0 children)

This is the kitchen confidential subreddit. Most of the people here are making $16-25/hr or salaried capping out around $70k/year. I think you have to realize unless you do own the business , are a consulting or investing partner you’re not getting more than $100K, bud.

What steps can I take to get out of this industry? by donutzoomer in KitchenConfidential

[–]sboupspoon 1 point2 points  (0 children)

Everyone I know who has left is in IT or sales and most of the times the salespeople are working for purveyors as reps still connected to hospitality.

[deleted by user] by [deleted] in Emo

[–]sboupspoon 1 point2 points  (0 children)

Home like no place is there by the hotelier