Left the stress and politics and got back on the grill. So missed it!

New to the commercial kitchen space and find when I shop around a bit, the cost of some particular consumables/items can vary widely. What are some of the best deals you’ve encountered?

Hello everybody, currently working as a dishwasher. I've noticed that in pans that come off the cook like, the food in those pans that sits at or below the water line washes out pretty easy, but whatever is at the top usually has to soak for a few minutes to come off completely. Especially heavy liquids like queso, gravy, etc.

My thought was that maybe the core of those pans can never get hotter than boiling, but the upper part can— it's also exposed to air, so it's possible it's just crusting over. Thoughts?

I think it fucked up my whites too, dammit

Be an asshole. Be a useless stupid asshole who constantly points out others mistakes while being easily one of the worst people in the kitchen. When your bosses aren't around, don't do shit, when they are around, point out every little insignificant bit of work you do. If you come in one day and just want to less than you normally do, give your finger a little nick with a knife, or say your head hurts and then just stand around all day collecting sympathy tokens. Treat your coworkers like competition and if one of them is ever recognized for an accomplishment, throw a fucking fit.

If you can do all this, congratulations, you are happily on your way to a career that pays you significantly less than industry standards because all restaurants want out of a manager is someone simple who doesn't mind losing their shit on someone over a salad that isn't plated right and who won't raise a stink over a salary that was low balled to well below industry standard levels.

Anyone have insight or experience with a good method, recipe, technique for holding batter to be fried to order? Chef and I are developing a menu for basically a corn fritter but don't have much experience holding a mixed batter to be fried to order. Thanks y'all. Hoping to be vegan fritters.

I have now joined the mandolin finger slice sacrifice club.

The day before Thanksgiving I bought mandolin from Whole Foods. Thanksgiving night it was my first Thanksgiving I’ve ever spent alone and I was slicing a cucumber with my new mandolin. It happened so fast I didn’t even realize what had happened at first. found my finger stuck on the other side of the mandolin and stared at the blood gushing from my hand. Fast-forward five hours later at the ER after nonstop bleeding I was finally sent home.

It’s been about two days since the incident and I just took off the gauze and painfully had to rip off the part stuck to my clot and my finger started bleeding again. I lobbed on some Neosporin and I’m now sitting with my arm, raised above my head and feeling my blood, trying to pulse out of my finger. There is so much differing advice. Some people say keep it dry and other people say put some ointment on and wrap it in gauze.

What do I do? What if I wrap it in gauze and it rips out the clot? If I have Neosporin on it how is it supposed to clot?

Also can someone share their healing timeline?

Thank you!!

I'm just curious what everyone else calls it when you make something small to eat during shift. Everywhere I've ever worked we've called them Scooby Snacks... How about you?

Crispy skin salmon belly with a ginger chili lime juice sauce. All stuff I had in the fridge.

And thats just the small pans.

Saw a post about disfigured pans still in use. This is for yall.

Stinky cheeses, berries, kiwis. Dad says she should start a charcuterie business. What you think?

My exc. chef and I play this game where he’ll give me a term I don’t know and I come back the next day and tell him what it means. I’ve been ✨killing✨ it until today when I forgot the word. 🙈

Please help me reverse engineer it and figure it out!!

It starts with a P and ends in the “ssage” sound. We were making lobster stock and he said “Tomorrow, we’re gonna make ‘p***ssage’ with this.” And then told me to look it up.

Someone please help 😭

Edit: It’s not passage. I would have remembered that.

https://www.npr.org/2024/11/30/nx-s1-5211367/world-central-kitchen-workers-airstrike-gaza

Okay so I’m not a big activist at all. I fact I don’t go bluntly speaking of things I’m not participating in even if my tax dollars are. Do I have responsibility for what’s going on in Ukraine and Russia? In a sense yes in a moral value type of way? No because I’m your fellow piece of shit person that just wants to cook good food for people that need it and unfortunately right now for people that can pitch in but soon I’ll become philanthropic.

With this said, this is so sad. Also it is the responsibility of the world Kitchen to run background and FBI checks on their volunteers. If Israel is right and there was a terrorist amongst their volunteers, it negligently lost seven lives back in April and and now once again. It is partly responsibility of the chairman involved with the World Kitchen. Also I have so much to say to Israel after their first mistake trying to target the world kitchen. I’m not ready to start conspiracy whether they are targeting the kitchen itself or just one volunteer but Israel and The World Kitchen are responsible and negligent for allowing a second time to happen. To the ones lost, may your Chef Knives aid the Great Chef in stopping world hunger and deliver more food in times like these. What can we do?