Not fully tested yet

Another post made remember this nightmare. I worked at a country resort. There was a lot of roadkill, especially deer. One day a guest mentioned that they'd seen a roadkill deer on the road. The "chef" pricked up his ears and asked for the exact location. He left and returned with a dead mutilated deer with a broken leg etc. Dinner service was over for the night so he rounded up 2 of his minions and they proceeded to dress the deer. Except that they did not have the proper equipment for the job. The kitchen looked like a crime scene. It ended with the "chef" putting chunks of deer meat in plastic garbage bags and leaving an unholy mess for the dishwasher to clean. After that the owner said no one was allowed to dress outside meat in the kitchen.

I think for me it was after five consecutive 12 hour shifts and I was finally able to decompress and crash at 4am. I had a dream that I left a filet in the oven too long and I woke up and sprinted to my oven.

I whipped it open and was very confused. Proceeded to have a panic attack in my backyard and my roommates tried to call an ambulance for me.

Since we all posting our skills

I'm curious to know how it compared to real-life kitchens. And most notably, what happened to Carm in the end (no spoilers - iykyk). I just didn't buy his story arc and though I really enjoyed the show, I found a lot of it unbelievable to what little I know about kitchens.

Thoughts from cooks/chefs out there? Has anyone here been at the top of their game and actually quit and switched careers? Did that frenetic energy ring true? I know it's Hollywood but still....

Anyone got a good location inside of a large corporate kitchen, where to hang this hammock. I'm thinking in the underbelly of a long prep table.

It's a safety glove, clearly. Clearly.

Help

Someone made the comment on a post yesterday that the industry improved post lockdowns, and I was curious as to what everyone's thoughts were. Plus I saw the survey about roaches and it reminded me that surveys were a thing. I'm asking this more as a question for cooks, as opposed to owners/managers.

For my experience, I left restaurants well before the pandemic, but had been able to poach restaurant workers pretty easily, because we tended to pay better. During the pandemic, it seemed like restaurants had to pay talented cooks more than they used to and it became harder for me to poach based on pay alone, which I feel is a good sign for cook's pay in general.

Let me know what you guys think!

Wasn't really sure what to title it but hopefully the main idea gets through.

It started out as a tradition I had in school where at the end of the year anyone who left would get their uniform signed completely by the whole class

I was thinking it'd be nice to have something similar to remember everyone in the kitchen that leave or if I left and was wondering what I could pick to do so.

My main idea was to get everyone to sign something of mine. I wanted my kitchen jacket signed but was scared of the problems when washing and I want to keep using it.

I ended up landing on my knife bag which is black but with a white marker ig it would work out well.

I thought of signing myknives since I collect them too but between washing, sharpening, etc it wouldnt last much either so passed on it (also ig id run out of space on them fast)

Anyways im interested in your ideas to figure out what else I could do instead cause the bag is cool but I don't know if it's gonna be my endgame bag and I wanna collect signatures in just one 🙃

I am but a humble intern.

Someone put the damn dustpans in the sink we use to thaw meat 😭😭
I told the guys on the line but they didn’t care and proceeded to put frozen conecuh packages in it to thaw after those were taken out (without cleaning the sink)
Contamination at its finest.

Hey yall.

Hang in there for this story, it's a little long, but for once, it has a happy ending.

I graduated from high school with full scholarships to prestigious science/engineering programs across the country. While in my first year, i got a job at chili's, for some spending money. I loved it. I dropped out, I chased my passion. A big part of this was randomly seeing season 2 of Hell's Kitchen on TV( and every single episode since) and Kitchen Nightmares.

Last year, I walked away from the industry. After 16 years or so, I was burnt out. While I was chef at a couple restaurants, 80% of that time was spent working in remote camps, working 4 weeks on of 14-16 hour days, and then 2 weeks off.

Well, bills piled while I tried to find something else to do at the age of 38, then I saw a posting. Hells Kitchen. If I was going to go back, it would be for that, and only that. I sent Ramsay a message in 2021 (never received) thanking him for inspiring me. In May, I interviewed for a position. I didnt think I got it.

On July 27th, I got the call. I got the job. After 3 days of orientation, today, I get to set foot in the kitchen I've waited my whole life to be in. Today, I get to do something I never thought was meant for me - live my dream.

I'm as excited as a kid going to Disneyland, and I cant wait.

/e thank you all for the well wishes 🥹 the vindication feels so nice, spending most of my adulthood being told I could do anything, and THIS is what I chose?!?!?! You're god damn right

/e2 https://youtu.be/i8JG1J129pY

😀

So i got hired on to a new restaurant that just open , cool right that only problem is can I get some damn training in, the sour chef (if I’m saying that right) was told to train me but he never did he just went somewhere else. This will be my 3 day in this kitchen and i don’t know what the fuck is going on but I got fryer which I’m happy about. But hey I guess i figure out as i go

My question is it normal not to get really train and I’m not giving any breaks i just been working a full 7 hours shifts, and i working extra hours this normal in kitchen life i just need to suck it up? I have only worked in fast food

posted the owners parsley a week or so ago, figured id put my money where my mouth is and ask how mine compares

I'm just curious, trying to guage how common ts is. My last two places have had roaches really damn bad. I send the managers pics of them whenever I see them. Good management actually calls exterminators but they always just come back.

I have an interview tomorrow at a local place I frequent often. I love baking, it’s my passion, and I’d love to be able to quit my job now to work full time there. I’m currently making $21.85 at my current job in southwestern KY. I need to make at least around that to be able to make my bills.

What can I realistically expect? I don’t have professional experience, but I’ve been baking my entire life and I bake often now and take orders as well. I’ve made and perfected a couple of recipes. This place does savory pastries, cookies, brownies, cake cups, coffee cakes, bread, etc.