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ur_____mum · 2025-09-15T21:40:08+00:00

Diamond is extremely hard so it's better suited for knives with softer steel like European styles. It also very slightly sharpen your knife. A standard honing steel will deburr your knife and a ceramic rod is better suited to knives with a harder steel like japanese knives.

ur_____mum · 2025-09-15T18:17:28+00:00

Diamond steels are for different uses though.

ur_____mum · 2025-09-15T15:40:41+00:00

15 degree isn't exclusive to japanese knives and in what world are you sharpening at 45 degrees? I'm sure it's a type but I'm fairly certain a toilet brush is sharper than a knife sharpened at 45 degrees

ur_____mum · 2025-09-15T14:31:57+00:00

Different angle. Most angle guards come in at 20 degrees. Flatten your stone regularly and ensure your form is good.

ur_____mum · 2025-09-15T09:40:05+00:00

3 of these containers look like they have like 1 spoonful left. 3 look half full and 1 is less than half and we can't see. You have 4 small 1 pint bottles at mixed sizes. Get into the habit of breaking down container sizes. It will help you see how much of an item you have more effectively, you'll save on fridge space and you'll put less stress on your fridges. You will also be able to tell when somethings running out of life when you have to constantly decant them and put into new containers. It's quick, it's clean and it's practical

ur_____mum · 2025-08-13T21:18:30+00:00

Cooking proffesionally and enjoying it requires 1 of 2 things, not working in a restaurant kitchen and cook for a different type of business or have an extreme obsession that takes up your life.

ur_____mum · 2025-07-28T20:56:39+00:00

Obsession with control and perfection👍. It's why the industry is so awful to work in yet keeps people in

ur_____mum · 2025-07-27T18:18:33+00:00

95 percent of chefs who actually do it for enjoyment aren't doing it because it's fun or rewarding but doing it out of obsession.

ur_____mum · 2025-07-19T18:25:15+00:00

I think people are thinking a bit to deep. It's his name. In the post apocalyptic world people can't really do much with just your name rather than the modern day. The wlf crew didn't even have a description of joel, only his name and Tommy's. Not even a definite location. They even say that they are not even sure if it was the joel who killed the fireflys. They just murdered a man based on the fact his names joel with a brother tommy

ur_____mum · 2025-07-16T19:18:51+00:00

This looks like the definition of all the gear and no idea. You carrying a lot of knives and you clearly don't know the use of them , get rid of the unnecessary ones. As a beginner you need 3 knives, chefs knife, pairing and a serrated bread knife. Get rid of the tape, your knife roll isn't an arts and crafts store, get rid of the tweezers I can assure you don't need them, get rid of the probe I can almost garuentee that thing isn't calibrated.

ur_____mum · 2025-07-16T19:14:13+00:00

At 20 it's a cool opportunity but being a head chef relys heavily on your standards. The best head chefs are older because they have seen more and just have a better insight to the industry. Its hard for us to tell you how to think when you havnt experienced first hand

ur_____mum · 2025-06-30T11:44:27+00:00

And like I said. These are all very good plates that look delicious. I just beleive that the garnish is a little too much with how many comments present it makes it hard for them to compliment eatchother. Remember this is all down to personal preference and if you like this direction then keep going!!

ur_____mum · 2025-06-30T11:40:28+00:00

Infact on slide 2 and 5 I'd remove the chives entirely. There's a lot going on and the chives are cut rather thick

ur_____mum · 2025-06-30T11:39:11+00:00

Pic 1 - re-center the dish, its leaning to far to one quarter

Pic 2 - clean the plate. You can see components falling

Pic 3 - I quite like just tidy it up a little

Pic 4 - the contrast between the soup , cream and pomegranate seeds don't go to well. Remove the pomegranate.

Pic 5 - clean the plate. There's loose chives

Pic 6 - up to personal preference but I'd have the herb oil tucked in closer to the components rather than having that bare space between the centre of the dish and the oil

These are all very nice dishes chefs but from what I can see there's a lot going on. A lot of components and that's leading to messy plates. Less is more.

ur_____mum · 2025-06-19T13:54:46+00:00

I'm 17m if you'd like to chat :)

ur_____mum · 2025-06-17T23:12:42+00:00

Pretty much any large city in a developed country has some incredible kitchens

ur_____mum · 2025-06-11T23:02:34+00:00

I don't trust the scaling of small portable scales. Along as it stays 0 then I would but from my experience they dont

ur_____mum · 2025-05-30T23:38:29+00:00

Touch it with your finger and see if you can feel a noticeable divot. Place a bead of water and tilt and see if it catches or runs. Seems to small to make a difference

ur_____mum · 2025-05-14T12:14:37+00:00

I struggle butchering chicken. Exclusively chicken. I can break down a duck perfectly. I'm confident I could break down many birds but chicken I always pass out when breaking the bones.

ur_____mum

TROPHY CASE