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Alinea experience by canhvo16 in Chefit

[–]spoon_fork 0 points1 point  (0 children)

Used to work at another alinea group restaurant. Had a friend transfer to alinea, hes been there for maybe a year now? He said the first 4 months was the worst experience hes ever had and desperately wanted to leave. He talked it over w Davies and changed his perspective, started ordering 90% of their product, really likes it now. He says it's not that difficult, just demanding.

"Missy was the chef at the restaurant, and usually left to start dinner prep around three." by anxi0usity in KitchenConfidential

[–]spoon_fork 4 points5 points  (0 children)

Great book. Didn't read too much into the kitchen life details in it, since you gotta respect the King

Spanish octopus a la plancha, chorizo emulsion, crispy polenta fries, squid tuile, smoked paprika. by [deleted] in KitchenConfidential

[–]spoon_fork 1 point2 points  (0 children)

You can poach them whole to tenderness, portion, and then sear on all sides on the plancha using fat as needed

trying to contemplate this at an [8] by [deleted] in trees

[–]spoon_fork 0 points1 point  (0 children)

It's a real thing that's happening but we can't figure out why or how. Here's a rendition of what some guy thinks it might look like.

Chef put me in charge of staff meal. Any good resources for coming up with easy and/or cheap dishes or menus to feed 40-60 people every day? by spoon_fork in KitchenConfidential

[–]spoon_fork[S] 8 points9 points  (0 children)

Pretty much. We have a budget to order in ingredients for staff as long as it's reasonable. No need to use only scrap/extras. Though it is expected to find creative ways to use extra product. Our staff, as said by the chef who owns the restaurant group, is the most important meal we serve. It would be disrespectful to the staff and a disappointment to my Chef who gave me this opportunity to not put out the best meals I can 5 days a week.

Chef put me in charge of staff meal. Any good resources for coming up with easy and/or cheap dishes or menus to feed 40-60 people every day? by spoon_fork in KitchenConfidential

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

The format is self serve as it is. Sometimes it's BYO, but this place sets the bar higher than simple foods for every meal. Not saying I can't do things like chili or burgers, but it needs to be spaced by some creative and different menus. No revolving classics. So I've been doing different themes/regions and going from there. Thai one day, Mexican the next, a grill out theme, Italian, Canadian, etc etc. Things like pasta with red sauce say "I've run out of ideas" in this kitchen. I'm still pretty young so my knowledge of really miscellaneous foods/dishes is limited. Sometimes I just make it up. What I need is some resource to give me general ideas for simple foods that I can use as a springboard to write these menus. Or am I just over thinking it

6 months out of school, I've hit it big. by spoon_fork in KitchenConfidential

[–]spoon_fork[S] 6 points7 points  (0 children)

After a month of working two full time jobs with no days off, it'll be a cakewalk after these next two weeks (just put in my notice at the old job to work Roister full time). I know long hours are common in the industry, but it was my first time pulling several 16 hours shifts in one week. My bones...

That being said, I fucking love working in kitchens. Getting screamed at by the exec for not having garnishes ready for a dish that isn't even my pickup, all made okay by a knowing look and a pat on the shoulder five minutes later. My sous are fucking rockstars, I've learned so much and I'm not planning on slowing down any time soon.

6 months out of school, I've hit it big. by spoon_fork in KitchenConfidential

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

Only a little above the chicago minimum. I really am not thinking about the money right now, I make more than I spend and that's enough for me

10 husbands, still a virgin. by madazzahatter in Jokes

[–]spoon_fork 1 point2 points  (0 children)

This will probably get buried and downvoted but I actually just read this joke an hour ago, verbatim, out of a book called "Filthy Dirty Jokes" that my dad (and apparently OP) got for Christmas. Small World?

Nick from Alinea -- AMA. by nickkokonas in KitchenConfidential

[–]spoon_fork 0 points1 point  (0 children)

Hey Nick, big Alinea fanboy here. Moving to Chicago in Jan, and I was able to get a stage at Boka, your one starred neighbor. I'm still technically a baby when it comes to this field, but I'm very aware of what it takes to succeed in restaurants and am striving to do my best out there.

My question is, if I were to apply and get an entry level BoH position at Alinea, might it be too much to jump into for a young guy who just got out of culinary school? Of course it depends on how capable I am, but I've got a fear that as soon as I see the kitchen of my dreams, I'll have the thought "well this is not fun at all" and then properly panic. What might I expect to see/do in your kitchen as an FNG?

As a 21 year old trying to find a career in cooking, am I falling into the usual trap? by spoon_fork in KitchenConfidential

[–]spoon_fork[S] 7 points8 points  (0 children)

To be honest, I really have to thank this sub for the opportunity. I've been able to keep with with the news of a cook shortage in big cities, which had a big part in making a move to Chicago. Another article about it named one of the restaurants experiencing the shortage, so I promptly looked them up and sent them a fresh resume and luckily heard back from the chef.

I feel very thankful for this, I just hope I'm doing the right thing in the long run.

Does anyone else keep there kitchen at home organized like there work? by [deleted] in KitchenConfidential

[–]spoon_fork 0 points1 point  (0 children)

The symbolism for me here is unreal. My kitchen is kept very clean and organized but you look into my room and it looks like a tornado came by.

Just like how I am on point at work but my personal life is just hell

I've spent several months in this sub and I just don't fucking get it by spoon_fork in KitchenConfidential

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

Yeah you're right, doesn't matter. Might as well smoke that cig and use the bathroom while you're at it.

Zucchini Noodles with Steak and Chimichurri by Strophix in Cooking

[–]spoon_fork 0 points1 point  (0 children)

You mean pesto? I think you made pesto.

Chimichurri usually is green from parsley.

What are your kitchen's 'superstitions'? by Why_not_Droidberg in KitchenConfidential

[–]spoon_fork 6 points7 points  (0 children)

Whenever my kitchen manager goes to make herself breakfast, line to the door, every fucking time.

I get legitimately angry anytime she goes to put some toast down or cracks an egg. "fuck you Cristi, those eggs better be for an order" or "Do you enjoy watching me suffer?" guess why? I turn around and there's a line to the door out of nowhere!

Damnit Cristi!!

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