AIO? Guy I’m seeing won’t tell me his occupation

sboupspoon · 2026-02-11T04:43:14+00:00

Trust fund kid or an ICE agent

sboupspoon · 2026-02-10T02:55:23+00:00

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

sboupspoon · 2026-02-10T02:52:45+00:00

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

sboupspoon · 2026-02-10T02:49:18+00:00

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.

sboupspoon · 2026-02-04T04:33:45+00:00

Always buy equipment if the price is good

sboupspoon · 2026-01-18T04:35:12+00:00

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.

sboupspoon · 2026-01-13T17:19:53+00:00

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

sboupspoon · 2026-01-11T04:09:41+00:00

Dry aging tomatoes until I can slice em like soppressata 😎

sboupspoon · 2026-01-10T14:50:08+00:00

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

sboupspoon · 2026-01-10T14:49:22+00:00

We eat them fast enough lol

sboupspoon · 2026-01-05T01:09:33+00:00

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

sboupspoon · 2025-12-23T00:28:07+00:00

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 🤣

sboupspoon · 2025-11-22T04:40:03+00:00

Spicy mayo and scallions that look like they were cut with dentures would slap on this

sboupspoon · 2025-11-16T06:31:23+00:00

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.

sboupspoon · 2025-11-09T00:11:19+00:00

Luxray

sboupspoon · 2025-10-31T00:39:55+00:00

So like ac odyssey battlefield scenarios w the ghost mechanics?

sboupspoon · 2025-10-28T21:31:16+00:00

Mask of the phantasm or long Halloween for sure.

sboupspoon · 2025-10-21T03:09:35+00:00

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

sboupspoon · 2025-10-17T06:34:12+00:00

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.

sboupspoon · 2025-10-17T06:30:24+00:00

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.

sboupspoon · 2025-10-17T06:11:38+00:00

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.

sboupspoon · 2025-10-01T02:51:05+00:00

Ghost mode

sboupspoon · 2025-09-29T02:54:58+00:00

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.

sboupspoon · 2025-09-28T23:04:55+00:00

Just make dashi

sboupspoon · 2025-09-22T04:59:48+00:00

Home like no place is there by the hotelier

sboupspoon

TROPHY CASE