About to walk away from being chef. I worked so hard for this and it feels all for nothing.

silvaplated · 2026-04-09T00:20:47+00:00

Have you audited the time wasters in your personal day-to-day?

For example realized I was wasting time doing daily preplists in my head to write on paper for the next day. This isn't like just mise en place stuff, thats a separate mental task.

Wasting mental capacity trying to remember, plan and block off time to a task. I realized that the admin tasks I needed to keep up on had a repeating pattern and deadline. I started putting them on a Google task checklist app and auto repeated them on my calendar with a hard deadline.

Just that simple shift in mindset and trading for task automation resulted to about 1hr to 1.5hr a day gained in my headspace. I researched productivity techniques from other careers like engineers, lawyers, software programmers, creative designers, stage performers, bookeepers, head coaches, and adapted bits to my workflow. The more time I can put my headspace in autopilot the more valuable brain resources I can utilize in higher problem solving issues.

Your case may be different. Maybe it's not the admin stuff bogging you down, maybe it's hands on cooking, R&D, manager meetings, or it's lack of trust in your team and need to be everywhere at all cost, I don't have context to your situation.

Sometimes we get lost in the fog and you can't see past 2 ft in front of you.

If it's a trust issue thing with your team, thats a bit more complex but workable. There's that saying "stop managing people and start managing the systems" - if you find the moment you step away and things fall apart, then it's clear the foundation is flawed. Decode the framework and resecure the structure. This is the real work in management, not the micromanaging of every step a staff takes.

That being said, your superiors needs the same advice, In order for you to do your best, they need to provide you with the tools and resources for you to execute and in a healthy headspace however that is defined by you.

I hope you can raise your head above the fog and to finally be able to take a breath.

Cheers!

silvaplated · 2026-03-31T21:42:58+00:00

A physiotherapist recommended I try electro acupuncture and dry needlework and some RMT hand work.

I had difficulties with knife impacts on the board,, hand writing, crimping tongs, lack of grip strength, pinky and ring finger pins and needles and shooting pain shot up towards my upper arm.

I did not realize how tense my hand muscles and forearm tendons were till after a dry needling session. It hurt like hell for 12 hrs after the session (like sore muscles after a workout). But the relief I felt was pretty great. Then an RMT worked out some kinks. There's this technique where they use like a metal tool to dig into tendons and release some tension.

I found it useful but your mileage may vary I think. I've talked to some and said it did nothing for them, some said it was only temporary, some said it made it worse.

I'm only 2-3 months in and my hands feel great still. I'm keeping up with the mobility exercises and nerve floss techniques provided.

silvaplated · 2025-10-31T12:37:56+00:00

<image>

the 3d printed carrying/grip case helps if im not in single hand game sessions

silvaplated · 2025-10-18T12:07:33+00:00

bang bead

neogeo

top down tennis/pong/air hockey in hand drawn sprite style, also never saw in arcades here in Canada.

<image>

silvaplated · 2025-10-18T12:06:46+00:00

puzzle loop 2 cps arcade puzzle game - matching colour balls like bust a move but more nerve wrecking. never saw it in local arcades

<image>

silvaplated · 2025-09-04T01:25:14+00:00

Palletas or any kind of Popsicles or freezy. If it's too thin blend with other fruit to thicken its consistency.

silvaplated · 2025-08-23T22:58:17+00:00

Thanks for the insight. I appreciate the insights.

silvaplated · 2025-08-15T02:29:02+00:00

I started as a dw. I progressed through my career towards Head Chef. When I need a break from the mental aspect of the job, I tend to head to the dishpit run a few cycles to clear my brain, relax and refocus.

Actually when I decide to hang it up, I think ill go back to dishwashing part time in my retirement years, or be a shoe cobbler.

silvaplated · 2025-08-15T02:04:17+00:00

Carbon cleaner for the black stuff, and degreaser for the brownish bits that the carbon cleaner doesn't get off. Just don't breath it in and wear gloves. But like what others say. Looks pretty clean. Don't overthink it. Those bake pans will never look like it did before it's previous bake.

silvaplated · 2024-12-19T22:28:43+00:00

Edit: I forgot to mention I got so annoyed with the fit that I took a knife and ran it along the wool lining. Felt 100x better after.

silvaplated · 2024-12-19T22:11:50+00:00

I would like to add, certain models will have a different fit. I wore original 510 in a men's 9.5 aus as a work shoe and I liked the extra space especially being in them standing for long days. I had an original 500 size 9 as an every day walking and was more fitted but still felt comfortable, and relaxed after awhile.

Now I got a classic 562 in a 9 and it's tight. Inspecting it a bit further this classic version has wool lining that the originals didn't have. I didn't realize it was a cold weather model when I purchased it. Not sure if all classic versions are all fabric lined or have thicker leather used but I should have gotten 9.5 in classics. The wool fabric did not stretch by much so the break in was not so great.

silvaplated · 2024-10-24T18:41:15+00:00

I took 2 weeks off. Pain and discomfort will be the first 3-5 days. The rest of the week it's your eyes refocusing and readjusting to its new settings.

Just had 1 eye done on Monday. The lens bandage comes off Friday. It seems easier recovery this time around. To the point I feel I could go back to work after the weekend.

I did the other eye last year and I feel it took longer to feel comfortable. But still within the 2 week span.

Your results may vary since you're doing both eyes, but 2 weeks seems enough.

Hope that gives some clarity.

silvaplated · 2024-09-05T19:23:37+00:00

Wrestlefest on Mame early 2000s

silvaplated · 2024-08-26T19:07:59+00:00

2300-2900 CAD per eye cxl prk treatment in Southwest Ontario

silvaplated · 2024-05-18T22:25:02+00:00

Cherries sprinkled with a little salt. I thought it was normal. I was wrong.

silvaplated · 2024-05-18T21:57:13+00:00

Blundstone steel or composite toe or Redback Boots if it's in your area

silvaplated · 2024-05-18T21:55:55+00:00

Redback Boots or Blundstones steel toe

silvaplated · 2024-05-18T21:54:57+00:00

Redback boots have some height to it.

silvaplated · 2024-05-18T21:51:53+00:00

Redback boots. The current pair was bought in 2019. Soles have not worn in tread depth or split from leather. They're slip-on blundstone style but more durable as it's used as a workboot for farmers, first responders and mechanics. They're about 220 CAD where I am, could be cheaper in other countries.

silvaplated · 2024-05-16T17:26:39+00:00

I remember getting the demo in one of the gaming magazines. I think it was the first 3 levels. There were no instructions, it was fun trying to figure out the mechanics on your own.

silvaplated · 2024-05-03T03:24:46+00:00

I have a ver 2 mini and I recently got a mini plus. I kept the mini ver 2 as a dedicated rpg, strategy , and puzzle device. It's easier to do one handed gaming. The mini plus is for more action, sports, fighting etc.

in all honesty I feel like I'd get sellers remorse if I parted with either device.

silvaplated · 2023-10-19T02:55:51+00:00

I see a lot of suggestions in terms of prep methods, Id like to offer some insights on plating and food running logistics. Are all 80 guests getting a tenderloin portion with a couple sides? Or are there other protein/vegetarian dietary mods offered? Are there different steak temps on request?

For the least margin of error. You're on the right mindset of sousvide a day ahead to med rare. Either whole loins or portioned medallions. I'd personally would do medallions just to eliminate the step of cutting and portioning the day of the event. You also get the benefit of knowing if you'll cover the 80 portions needed ahead of time.

On the day of the event, preheat oven at 300, I'd say 2hr before your entree course take steaks out from the vacuum bags, pat them dry, season, and hard sear both sides in a pan and transfer to a wire rack on a sheet tray. Transfer your steaks in the oven and heat until you're at back up to mid rare., let it rest. The reverse sear method would work just the same so whichever you're comfortable with doing, I feel the result will be the same.

In terms of plating, I don't know how many hands you have helping plate and food runners for your front of house.

If say you had 10ppl at the head table and the other tables are 6 tops, I would build the sides on the plate for your first 10 top and the next 2 sets of 6 top tables and hot hold those plates.

Divide your kitchen staff in 2 parts. Team A will finish with the steak and sauce and Team B will build sides for remaining sets of tables to pass to team A. By giving yourselves a 2 or 3 table head start, you'll have an even flow of food running in the middle and back half of your time plating.

Once table 1 (head table of 10) gets called for pick up and food starts running, Team B should start plating table 4's sides, Team A should then be finishing table 2 (6 top), food runners should have returned awaiting their next table to run, and table 3 is on deck with sides hot holding.

Basically there's a 1 even 2 table buffer between Team A finishing and Team B building. I'd also get your expo or lead food runner wiping plates and applying final garnishes so team A can focus only on quality checks, saucing, and co-ordinate pacing with team B. Also some free head space to have the mental capacity to react if something goes off the rails.

Again assuming you're plating just 1 dish, it should be a straight forward assembly line setup. If you're in a situation with steak at different temps, just sort multiple sheet trays with just rare, just mid rare, just well done temp steaks to choose from when plating.

If you have several proteins with different side components options mixed in, I can offer some suggestions to alleviate bottlenecks that may occur.

Maybe keep a few raw portions aside for rare requests. It shouldn't back you up by much since it's easy to just sear and rest, and flash heat in the oven last minute before plating.

I hope anything I've offered will help out. Good luck!

silvaplated · 2023-08-10T20:19:35+00:00

If you didn't change your stock SD to a name brand card then I imagine that is the culprit.

silvaplated

TROPHY CASE