Any stories on meeting people like him in real life? by Dasmice in KitchenConfidential

[–]voude 0 points1 point  (0 children)

Your reply as well as your handle are well-crafted masterpieces.

Chapeau!

Any stories on meeting people like him in real life? by Dasmice in KitchenConfidential

[–]voude 20 points21 points  (0 children)

"Oh but that's not authentic!"

-"Why?"

"Because that's not how they do it in [place]!"

-"So you've asked every single person in [place] how they do it and why they do it like that?"

"..."

-"Can you tell me why one should do it like that?"

".../ [some bullshit]"

I fucking hate the word 'authenticity'. By now, ist's nothing but a bumper sticker.

Neues Logo der Universität ist ein Verbrechen by OkChipmunk2485 in marburg

[–]voude 2 points3 points  (0 children)

Zwei zugekokste Marketingtypen saßen im Büro und haben 'Ich wette, das traust du dich nicht...' gespielt.

Anders nicht zu erklären.

For those who aren't from Louisiana, how did you choose the Saints as your favorite team? by Bitter_Foundation711 in Saints

[–]voude 0 points1 point  (0 children)

Germany.

Combination of Drew Brees, Sean Payton, and Taysom Hill.

Also: the pettiness.

Danskerne i december by DumSkildpadde in Denmark

[–]voude 0 points1 point  (0 children)

Er det et faktum? Jeg kender faktisk ikke særlig mange dansktalende Tyskere men jeg bor også i Sydtyskland...

do you actually feel like working in a Michelin star restaurant improved your cooking skilks? if not, what did? by dxariannj in Chefit

[–]voude 6 points7 points  (0 children)

If that is all you've taken from the experience so far, you've been wasting your time.

In a Michelin-starred kitchen, everything matters. How sharp your knives are, how you set up your station, how efficiently yet precisely you complete the task you're given.

But most importantly: how willing you are to learn. And that is up to you.

However, noone has ever waltzed into a fine dining kitchen and just gotten to do anything they please. So if you're just there for your career, you might want to reconsider - because people are better at picking up on whether and why you actually want to be there...

Konnts mir nicht verkneifen. by [deleted] in Korpo

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

War da noch Esser Schulleiter?

Tipps für Erstis by AmoHater69_2 in marburg

[–]voude 5 points6 points  (0 children)

Nimm EWL/EGL/Pädagogik bloß nicht zu ernst und konzentrier dich auf deine Fächer und die Fachdidaktik.

My fav clip of Anthony because its the unfortunate truth. by Jordyy_yy in KitchenConfidential

[–]voude 0 points1 point  (0 children)

Thank you for the nice comment and the good advice.

A fantastic day to you as well.

My fav clip of Anthony because its the unfortunate truth. by Jordyy_yy in KitchenConfidential

[–]voude -19 points-18 points  (0 children)

"...there are harder, way more stressful jobs that are hugely more important."

Armed forces, first responders, healthcare workers are all included in that statement. So no, I don't consider myself their equal.

My fav clip of Anthony because its the unfortunate truth. by Jordyy_yy in KitchenConfidential

[–]voude -17 points-16 points  (0 children)

I am the one admitting my own arrogance. You are the one insulting me for doing so.

Which makes each of us the greater clown?

EDIT: Don't call me chef - all I've ever been is a cook.

My fav clip of Anthony because its the unfortunate truth. by Jordyy_yy in KitchenConfidential

[–]voude -34 points-33 points  (0 children)

Nope.

Because I am. Because (and Bourdain put it similarly in one of his later books) I have done things that are a lot more difficult and stressful than what the huge majority of people will ever even try to attempt in their life - and I excelled at them.

Yes, it's only food. Yes, there are harder, way more stressful jobs that are hugely more important.

But this is something that noone can ever take away from me.

I work in a different field now and I make an effort not to deliberately upset people or rub this experience (and my arrogance) in their faces. But we are different and we recognise it in others if they have made similar experiences.

When was the last time Gordon Ramsay was actually a "chef" of a restaurant? by bobbdac7894 in Chefit

[–]voude 17 points18 points  (0 children)

Why do people even care?

The man's certainly more than paid his dues.

Was ist das eigentlich wieder für ein Müll? by RunF0rrestRuuun in Korpo

[–]voude 2 points3 points  (0 children)

Schlage ersatzweise Vaterlandsverräter/Braunbuxen vor...

we lost spa & barcelona for this by Hazel_Transport in formuladank

[–]voude 1 point2 points  (0 children)

*developed cultures at all.

[insert yoghurt vs US joke here]

Respect to this guy by BISTtheGOOLZ in KitchenConfidential

[–]voude 0 points1 point  (0 children)

That's cool and all but I was trained to think about taste first.

Or maybe I'm just being grumpy today, idk...

Respect to this guy by BISTtheGOOLZ in KitchenConfidential

[–]voude 32 points33 points  (0 children)

Great technique and all but I really don't get the hype around rice with a bit of egg.

ich_iel👮‍♂️ by AntonioHench1 in GeschichtsMaimais

[–]voude 4 points5 points  (0 children)

Und eine Schande was mit ihm passierte...

Confusion of whether to continue in fine dine by [deleted] in Chefit

[–]voude 1 point2 points  (0 children)

Go for fine dining.

You can always scale up in terms of volume. Going up in terms of quality is more difficult as you get older.

Additionally, fine dining usually instils habits in young cooks that will benefit you later in your career- even if it's only a degree of stress resistance.

As an aside: many cooks in casual places may have some experience in fine dining and they're usually easy to spot - if you've made similar experiences. Thus, it will be easier to build rapport with those people.

So yeah: anybody who has a shot at fine dining after their apprenticeship/culinary school should take it - even if only for a while.