/ck/ - Food & Cooking

what do you think we should put in the inevitable sticky?

How many years experience do you have?

>>6752261
What kind of pen is closest to you right now

>>6752261
ITS ROOOWWWWW!!!

>>6752261
Which restaurant? station? Culinary institute?

Do you cook easy, shitty food at home because you're sick of cooking by the end of your shift?

>>6752261

what color is your thong?

follow up question:

post it?

>>6752261

what is your favorite spice?

Why do kids love the taste of cinnamon toast crunch?

>>6752277
That's a great question. I'd have to sit down and think for a moment, draft one out.

>>6752282
lol

>>6752288
a blue UPS store clicky ballpoint pin. writes great, it's so smooth

>>6752291
none at the moment, just moved.
last was fine dining italian, all stations (took everyones days off)

>>6752293
i'm ashamed to say that about a third of the time, i do
marie calanders pot pies are just so damn easy and they taste great

>>6752297
nope, pic related

>>6752299
sage, or black pepper

>>6752301
it's delicious

How should I cook my steak? I like medium rare.

>>6752261
Do you have lame knife tattoos?

>>6752313
don't think, just do it

>>6752261

what would you do for one of these?

>>6752261
Will you try to make Cutthroat Kitchen?

>>6752261

If chef Ramsey went into your walk-in what would he say?

>>6752320
seared in a flat pan on the stove, using butter or olive oil

you can also do a reverse sear, which is cooking the steak at very low temp in the oven, checking on it til it's rare, then getting a pan searing hot before adding oil. once you put the oil on the heated pan, be ready to put the steak on immediately or the oil will burn. you're just trying to "burn" each side of the steak quick, as most of the cooking was done in the oven. this usually produces a tender steak. best done with a thicker (3/4" or thicker) cut

>>6752322
if by knife tattoos you mean scars from times i cut my hands open, then yes
i have seen three chefs get the same tat- all at different restaurants- of a skull w/ chef hat and "cross bones" being a knife and spoon

>>6752261
how old OP ? wich city? want to go work in a foreign country? on a cruising boat?

How would you prepare canned Vienna sausages?

>>6752327
i'd eat one off a plate from FOH even if it had a bite out of it

>>6752335
i'm pleased to see you cunts know how to operate tape and a marker

>>6752332
no, i dont like those game shows

What's your favorite/least favorite thing to make?
Are you fat?

>>6752339
20, can't say but it's in New England, USA
nah i'm starting medical undergrad in a year, and ive heard cruise ships can be nasty to work on.

>>6752342
i actually quite liked those last time i tried them. you could wrap them in a slice of colby jack and eat room-temp

>>6752354
favorite thing to make is basil oil. the green is so beautiful.

least favorite? putting wet food in the bowl for my cat. it smells like shit.

no. i actually used to struggle with anorexia/bulimia for the longest. now i'm a healthy weight.

besides you, how many other faggots work in the kitchen?

three years experience as a chef or three years experience cooking professionally?

>>6752359
>anorexia/bulimia
femanon?

>>6752361
In the ones I've worked in, there have typically been between six and twelve employees, doing a range of 80 to 1200 covers a night, depending on the quality/price of food.

>>6752261
Why don't you take this bullshit style of thread to reddit and never come back faggot?

>>6752370
cooking professionally. i dont use the same chef/cook distinction that so many people are anal about. i would consider myself a cook by those definitions. My most highly ranked jobs were working as the sole chef and menu planner for a bed and breakfast, and the head garde-manger at a fine dining restaurant, where i was a supervisor for three employees, delegating tasks and making minor menu/plating changes.

>>6752384
yes

>>6752401
these threads have been here, albeit less popular, since I started coming to the site in 2007. the trend has been very popular on reddit, but by no means originated there.

>>6752402

Man I know dishwashers with more experience than you

>>6752402
you worked in nyc if its you that i remember from others post here...

>>6752261

>experienced chef
>posts on a chinese cartoon image site to give advice
>my sides edition

>>6752411
i think you mistook that for my resume.

>>6752415
nope

How long and at what temperature should I cook thin round steak on a pan so it's cooked but not tough?

>>6752428

So what have you done other than cook professionally for 3 years and how is it relevant.

What is your opinion on traps?

>>6752261
What is the name and location of your restaurant?

>>6752418
You act like people here haven't been here for a long time. I'm 23, I'm not a chef (just a humble line cook) but I've been visiting 4chan since I was 15 in 2007. It's totally conceivable that a person be old enough to have industry experience and also have an interest in posting in online image boards. I swear to God, people act like it's still 1999 and posting on a message board is some weird, ultra obscure thing that only shut-ins partake in. Virtually everyone in the first world uses some form of social media at this point, it's not weird any more.

>>6752411
Yeah, at washing dishes, not at being a professional chef. That'd be like saying someone who has five years digging ditches has something on e someone who has three years as a professional chef. It's totally irrelevant.

>>6752685

Many dishwashers in higher-end kitchens do food related tasks and are basically in training to become prep drones, but thanks for playing, outsider.

>>6752905
Anon is right though. I used to be a dishwasher at a mid-tier Mexican restaurant. I did a few food-related tasks. I made the juices in the morning, I prepped the steak for the grill, I grilled the chicken and steak, and I sliced them into fajita strips. These were all simple tasks and were basically nothing compared to the work I do as a line cook at a Thai restaurant. Considering that 80% of my work didn't involve actually making food, I still would see three years as a chef as more valuable than ten years as a dish washer.

>>6752261
I'm a dishwasher who has trained for a few months and will be an official prep cook in two weeks.

How do I keep progressing?
What basic dishes should I know to build the rest of my skills and knowledge on? What do I need to do in order to impress my boss?
How do I make up for the lack of culinary school to keep up with those who do have the schooling?

op what your favorite dish to eat? Do you have a least favorite food?

Are you happy? Are you and addict or an alcoholic?

>>6752941

Culinary school doesnt mean shit. I work circles around culinary students and i have no formal training.

When it comes to cooking professionally, you either have it or you dont. Timid people, lacsidasical people, stupid people, and messy people wont make it. If you can multi task, follow directions, be fast, and work clean youll be fine and the rest of the skills will grow over time.

>>6752277
>inevitable sticky
Son, I have news for you...

>>6752338
Knife and spoon?! How about a fork?! Fuck. Or spork and knife master race.

>>6752402
Hey bebe... Does a dude who can cook turn you on at all? Would you rather be cooking instead? Do you even like men?

>>6752355
but how would you prepare vienna sausage in a post-apocalyptic world?

Let's say you run a catering service in a post apocalyptic scenario, and all you have is an unlimited supply of canned Vienna sausages, what do?????

> 3 years experience
>chef
cook=/=chef

As a pro chef what do you prefer? Whopper of Big Mac? :^)
I'm a flame grilled kinda guy.

>>6753151

This tbh..

Disrespectful as fuck to actual chefs. Typical woman who thinks shes more important than she is.

>>6753043
I agree with almost everything you said, but to me culinary education does have some value. Like you said, you either have it or you don't, and if you don't then culinary school can't help you, but if you do culinary school ensures you have solid fundamentals, gives you a bit of experience in a wide variety of positions and cooking styles, and van get you some connections as well. I enjoyed the hell out of culinary school and I'm very glad I did it. That said, a lot of great chefs have done it without a formal culinary education, so it's clearly by no means necessary.

>>6753043
I have two years experience as a line cook and I work the same station and make as much money as a guy who has three years experience as a line cook plus two years experience in culinary school. You just have to take what you're doing seriously, formal training doesn't get you that far.

>>6753169
> Le smug woman hate meme

OP is an actual chef though, she just hasn't been a chef for her entire career and obviously started as a line cook. Your experience as a line cook is super relevant to your skill as a chef and is worth noting. Other positions are less relevant.

Why do chefs think they have the hardest job in the world. I' not saying that you don't but apart from the really top chefs most people in the industry don't really make much. Has the free market let you down in recompensing your skill and hard-work? Is it because the difference between a good home cooked meal and a restaurant quality meal isn't as great as people pretend (not in terms of skill of course but taste and enjoyment)

>>6753301

I'm not the anon from >>6753169, buy you're wrong brah. OP said she was only 20 years old. and "isn't anal" about the distinction between a cook and a chef. OP probably either doesn't understand the difference or she is really smug about being better at cooking than fatties on /ck/ who live off of ramen.

>>6753316
Everyone has a reason to believe that their job is super hard and nobody understands them, usually when they've only worked in one industry and have no reference level. Ever listened to a retail employee that gets to fuck around on their cellphone for half their shift complain about having to "deal with people"? It's the same for everyone.
You probably think that your job is super hard too, and that everyone else just doesn't understand how hard it is.

>>6752941
Do you get to make your own staff meal at work? If so, get creative with your staff meals, even going so far as to bring some of your own ingredients. Let other cooks taste your experiments. This will keep their attention. If you look like you don't give a fuck about the field you're in, you absolutely will not progress.

>>6753301

dude she's 20 and has been cooking for 3 years.. she's not a chef. "chef" implies executive chef, aka somebody who composes a menu and orchestrates how an entire kitchen is run.

food cost and pricing, inventory and orders, delegating tasks to an entire crew of people, etc. she's not a chef.

what's your definition of "chef"? i'm no woman hater, but it's disrespectful as fuck to the people who work 60+ hour weeks for years while scratching and clawing to get to that point.

she said she was head of garde mange, which is fucking SALADS and stuff like that. i'm not knocking her, because that's pretty good for being so inexperienced, but it doesn't mean she's a chef.

>>6753260

agreed. culinary school is something you should think about after cooking for a few years to make sure you're not wasting your time. you can learn a lot of good shit there, for sure. your best bet is to get in at a kitchen above your skill level while going to school.

>>6753316

the hours, the physicality, the stress and pace, but it's a labor of love. you're not going to be rich but there's nothing i'd rather be doing. that being said, i don't complain about it because i chose my job.

>be cook
>imma chef lol

Die in a fire.

>>6753331
But I'm an engineer and while I'm not spectacularly paid, most people do think my work is hard, or at least that it requires intelligence and training.

You have two types of hard jobs. Ones which require skill and training like being a doctor, investment banker or lawyer. Or menial labor. Chefs and cooks believe that their job is hard and that it requires talent and training. I'm a home cook and can reasonably extrapolate my own experiences to believe that this is true. But you'd struggle to find a job that requires talent, hardwork and training that pays as low as cooking. So either it doesn't require the skill and training we think it does(because it certainly requires hard work) or there's something wrong with the free-market.

>>6753352

The fact that your response was "hurr hurr le typical woman thinking she's speshul" made you look like a smug retard. You're still right though, OP isn't a real chef, unless she works at some kind of freak show of a restaurant like that Kitchen Nightmares episode with the 22-year-old head chef.

>>6753363

sorry anon, my jimbobs were flim-flammed.. it was a stupid comment and i take that back.

being a retard isn't gender specific. it just rubbed me the wrong way, like the "gamer-gurl" meme. it sounds stupid (because it most likely is) but it's just how i felt about the way she was posturing.

>>6753360

i think a big part of the low pay is that there aren't any unions. i know retarded hillbillies who do concrete and hang drywall who make 40-50k a year and that stuff is brainlessly simple. it's not "easy" because it's hard labor, but cooking in a professional setting requires a sharp mind and slow/stupid people don't make it.

i just enjoy making delicious things that people will enjoy and i love working with my hands. it's fulfilling to me.

>>6753360
I'm not going to lie, I started cooking professionally because I got a felony record when I was 18 and only a restaurant with an overwhelmingly busy kitchen would hire me with my record. No one else even wanted to look at my application. I really like to cook and I'm really glad that I'm good at it but holy shit man, I'm not sure if I would have gotten into this business if it weren't for the fact that they specifically were willing to overlook my criminal record.

>>6753375
>i just enjoy making delicious things that people will enjoy and i love working with my hands. it's fulfilling to me.
I don't doubt that. People enjoy doing all sorts of things and the western safety net that we have allows us to do them for little or no money.

Unions may be the reason but I really don't think unions could work in the industry.

>>6753409
Hmm. That could be it. The fact that it doesn't require you to be socially, morally or legally astute means your bargaining position is much lower.

>>6753427

i make $16 plus tips as a line cook, so it's not like i make no money. i'm pretty good and i work in a nice restaurant, so it's quite competitive. you can't be a burnout drug addict when you get to the higher tiers of the industry.

i'm not sure how unionizing would work, either. there's definitely no bargaining and like you said, because it accepts people who have fucked up and can't really work elsewhere you are easily replaced.

the turnover in restaurants is ridiculous.

i may be biased, but i'd say it's definitely skilled labor. pic related is what my old boss back in cinci just posted to give you an idea of the caliber of food i'm talking about. idk how somebody could say there isn't a pretty steep learning curve to get to that level to be able to conceptualize something like that.

>>6753451
I might have sounded more aggressive than I intended to in my posts. I'm not sure whose side I'm on in the debate but I'm erring towards your's. But at the same time I don't think I'd be able to eat at restaurants who pay their chefs and cooks as much as skilled labour.

I really think that the industry is just set up weirdly. The people who make the food are paid the least from the waiting staff and the management. That's probably why food-trucks and places like Punjabi Deli are so popular. You want to money going into the food and cooks.

>>6753451
Honestly though, that plate looks like glorified beef stew. Like someone pulled stuff out of a crock pot, separated them on the plate, then poured gravy over it. Not pleasing to look at at all.

>>6752261
Has anyone really been far as decided to use even go want to do look more like?

>>6752679
>Virtually everyone in the first world uses some form of social media at this point, it's not weird any more
yes but 4chan is anti-social media

>>6753490

yeah for sure. and nah, you didn't sound aggressive at all. you were just being frank.

>>6753514

nigga that's pork loin over creamy polenta w/grilled peaches, cippolini onions braised with balsamic, pork jus micro greens. i totally disagree about the plate; the colors mesh well and the layout is appealing. it makes you wanna dig in and eat; i don't like pretentious plates, and i like that it looks like it would fill you up instead of just having a few morsels.

it makes my dick hard just imagining having that in my mouth.. fortunately, i will be having that in my mouth next wednesday when i drive down from cleveland to eat at the new spot they opened up. i'll make a blog post thread about it on thursday..

>>6753614

er, sorry.. those are grits.

pretty much the same shit but a little more coarse.

>>6752941
>How do I make up for the lack of culinary school to keep up with those who do have the schooling?
Practice, practice, practice. Learn how to make all of your restaurant's dishes consistently well.

And like other anons have said, culinary school a shit. I've worked alongside many people who went to culinary school, only to get shit jobs making $13/hour working as line cooks. They never seemed any more competent than I did. If you have to go to school to learn what is basically an essential life skill, than that's a minus mark in my book. You will learn far more on the line than you ever will in school.

I got a job as a line cook with basically no cooking-related experience (of course I knew how to cook) after helping the owner set up the new restaurant. It was a "German-American" restaurant, but we basically did everything. I learned a hell of a lot working there. Probably the most important thing I learned was making sure everything was done at the same time for service, which most home cooks seem to be clueless in. A good cook knows how to multi-task. You might have a sauce in one pan you don't want to burn, a breaded chicken in the fryer, a steak on the grill, potatoes on the flat top, pasta in water -- all tasks that you have to manage at the same time to make sure nothing is over done and that everything is ready at nearly the same time for plating.

I don't think learning how to cook is a very hard skill, but it does take some thoughtful attention.

>>6753614
I agree with the anon. Everything except for the decorative garnish is some shade of brown. Any credible chef will tell you that's unacceptable.

>>6753608
4Chan is one of the most active message boards on the internet and it has been for years. All kinds of people post here. Just because you have it in your head that you need to be an obese male age 15-25 to post here that doesn't mean that it's true.

>>6753331
>Everyone has a reason to believe that their job is super hard and nobody understands them, usually when they've only worked in one industry
I agree with this. I've worked both FOH and BOH in restaurants, along with a few other jobs and now I work in an office dealing with customer service for a large restaurant group.

I retrospect, I think my "hardest" job was my first job detasseling corn in the summer. Working in the summer heat walking through muddy corn fields for what was less than minimum wage because it was agricultural work and we were minors. After that I got a job at Wendy's and it was way easier.

When I was a line cook for a busy restaurant, I don't remember it being too difficult, even when we were super busy. It was nice at least to have something to do all the time. That made the clock fly by faster. Now I just sit in an office and track customer inquiries. It's difficult some times to know how to reply to whatever fuckhead is spending their time to complain about whatever to you. And other times I just sit there at my desk with nothing to do except browse the news.

I wouldn't trade it for being a cook again since I make a lot more money now, but sometimes I do miss the fast-paced environment of a professional kitchen. But being a chef can be hard work because you have to manage your kitchen staff, is is notorious for being unreliable, druggy burn-outs. Even at nicer restaurants, it can be tough to deal with your staff. Restaurant jobs are the easiest to get for a reason. Very high turn-over. At my company we've gone through 3 chefs in the past 3 years. I don't think the pay is high enough for them to stay or something. It's disappointing, but at least I work in a different area.

>>6753633

i dunno m8, i wholeheartedly disagree. it looks savory as heck and ultra delicious.

>whie grits
>seared pork w pink center
>brown jus/onion
>yellow/orange peaches
>yellow crumblies of some sort

but hey, to each their own

>>6753316

Because the job is absurdly stressful and it pays like shit. Anyone who works in a good (not where you used frozen shit) restaurant as even a line cook has every right to complain.

>>6753331

I've worked in retail, as a barista, filing clerk, secretary, FoH and BoH and to be fair working in a kitchen is significantly more difficult than any of the others and the hours are more shitty (aside from FoH, those hours are pretty much just as shitty but you make more money).

Also anyone who works in a kitchen and calls themselves "not anal" about the difference between a cook and a chef (yet calls themselves a chef...) must work in a serious shithole or they're completely delusoinal

OP, I am also in New England, how much do you charge for cooking lessons

>>6752347
>i'd eat one off a plate from FOH even if it had a bite out of it
if you were at a dinner party and were cleaning up afterwards in the kitchen and noticed an eclair with a bite taken out of it on top of the garbage but in the box the eclairs came in, would you take a bite from the other end of it? There's no garbage directly touching it but its at the same level as the lid of the trash can. The trash can is relatively clean on the exterior.

>>6753352

the first time i came to /ck/ i was, like you, shocked that everybody here is a "chef" ( aka "head chef" for me)
and a "cook" is not only a professional worker, but also somebody who cook at home..


but then, i learned that in USA a "chef" is a simple (line)cook, who don´t need to have an cooking-exam to be called "chef" ,and there is the "head Chef" who create the menu, control everything, talk to the suppliers, etc...

in most part from Europe where i worked, a "cook" is somebody who HAD TO HAVE AN COOKING EXAM!
he had to go in a culinary institute for 2-3 years OR work as apprentice for 2-3 years in a restaurant ( and not every restaurant had the right to have apprentice, "the "head Chef" from the restaurant must be "Master of cooking" ( an exam that you can made after a few years of practicing professional cooking )

the cooking exam is not only about cooking skills, it´s a bout:
- Safety at work
- Regulations of the food industry ( food additives, allergies, etc)
- Cleanliness in the kitchen
- Health and Communicable Diseases
- accounting and labor laws
- creating seasonal menus
- etc

after the cooking exam you start as "commis" in a kitchen, then after a few month ( around a year) you can be a "demi-Chef de parti" (or a "chef de parti" if you are good) after a few years as chef de parti ( entremetier, garde manger, saucier, etc) you take a job as "sous-chef" for a few years.. and finally you can be a "Chef" aka "head Chef" ...
TLTR: in Europe Cooks a better trained, have an official exam as cook , are more respected and are better payed as in USA....

Let's assume you're a poorfag with a limited budget, and you can only buy one of the following items for your home kitchen. Which do you buy?

-A kitchen scale (you already have measuring cups in this exercise)
-A honing steel (your $10 supermarket knives are starting to dull)
-a cooking thermometer

>>6754069
honing steel
use cups to estimate weight, and you should know how to cook meat properly by now. why else would you need a thermometer unless you're heating water to certain temperatures for a tea ceremony or some shit.

>>6754078
you need a thermometer when you make sugar works ( its easier and safer then use your fingers to test the caramel when the temperature of the caramel is over 120°c ...)

but nobody make sugar works , only professional pastry chefs... so a honing steel is a good investment for the future ( and buy a few new good knifes instead of the supermarket crap)

Is the s in commis silent?

>>6754118
Pastries are gross any way. Only fatties and smug women eat dessert.

>>6754232
yes

>>6754348
you really don´t know what you talk about... go back to >>/b/

>>6753451
Cinci? Oh anon, I'm moving to Columbus this month. Maybe I'll be able to find your restaurant. :^)

Fellow (exec sous) chef and New Englander reporting. Any pics of your work?

>>6754044

no shit.

the more you know, i guess.. it's the complete opposite here in the US.

>>6754703

oh no shit.

i actually live way out in seattle right now, but i had lived in cinci for a bit and am visiting cleveland for a bit (where i grew up) right now. the chef and sous chef i worked for got financial backers last year and opened up their own spot in over the rhine (cinci).

i'm not sure how savage the posters are on here so idk how comfortable i feel posting the actual name of the spot since it's owned by personal friends, and i've seen what 4chan is capable of doing.

>>6754862
It looks like you reheated something from the prepared food section at Whole Foods. I'm guessing you're one of these new age "food minimalists" You probably have an entire menu of vegan options. Fuck off.

>>6754044
>but then, i learned that in USA a "chef" is a simple (line)cook,

No. That's just people outside of the industry using words casually (and incorrectly).

In the US the "Chef" is the person in charge of the kitchen. The sous-chef is the 2nd in charge. The line cooks are "cooks".

...but a lot of people who have never worked in a restaurant don't realize the distinction and use the terms "cook" and "chef" interchangeably.

>>6754974
so why most of the line cooks here on /ck/ said " i am a chef" like OP???

>>6754999

what part of "some people use the terms wrong" do you not understand?

I would also doubt that those people really work in the restaurant industry.

>>6754967
Calm yourself, darling. I make what the client wants. As you get older, you get better at predicting what it is they want to see.

>>6754974
Thank you.

Seriously though, would like to see OC from any other industry people.

>>6754949
I think seekay is fine with that, but I don't mind if you don't want to share.

>>6755077
You make bad food for pretentious yuppie twats and you should feel bad.

>>6755077

i'll bit, i'm the dude who posted the other plate up there.. here's some stuff that i was cooking while working under that chef three years ago

>>6755078

it's called the mercer OTR, the previous place i worked with them was nicolas

>>6755258

>>6755262

>>6755264

>>6755124
You seem upset by this. I enjoy myself, make a comfortable salary, have time for my kid and wife.

I encourage my cooks to show me ideas they've been working on, we all live and learn. Made anything good lately?

No OP, btw, just don't know what to do with a day off.

>>6755267

>>6755271

>>6755273

>>6755279

last pic of my dump..

can explain any dishes if anybody cares. i miss working at that place; was a lot of fun.

>>6755258
>>6755262
>>6755264
>>6755267
Nice plates man. That handmade gnocchi in the last?

>>6755290

yeah.. potato gnocchi crisped up in a hot pan w clarified butter/tossed in a bit of truffle oil, 4 cheese fondue (camembert, gorgonzola, fontina, parmesean) and black truffle.

that's teh tasting portion. the full portion was a total gut grenade.

>>6755271
Pea puree base? I do a scallop with a truffled pea puree, like the color offset from the white bean.

>>6755311

i like that foam m8. what kind is it?

it was a salsa verde w/ 3 bean salad and some lamb jus. we did halibut with a pea puree that was pretty delish.

i'm imagining pea puree with truffle oil and it's clashing in my mind. do you use just enough to have a subtle taste?

>>6755322
Real basic way of adding ocean-y salt to the dish, we basically made weak saltwater with alderwood-smoked salt, used a whipped egg white for the texture.

Hard to tell by looking at it, but we pureed lobster mushrooms sauteed with a little oil and pressed out the liquid. Flavors on the plate were salt-smoke/earthy pea/hint of mushroom/sweet scallop.

>>6755347

i like that plate.

you do catering, yeah? i'd love to stick around and talk shop with you a bit longer, anon, but sinc ei'm back in town some of my homies are dragging me to a phish concert.

free $60 ticket and i'm kind of a miser so i'm not going to turn down something for free.

>>6755347

last pic.. seared scallops w fennel/vanilla vinaigrette/oranges and a slice of grapefruit. this was mostly off the spring menu so it's all pretty light and refreshing.

>>6755353
priorities. we don't get much in the way of quality time off.

>>6755358

i forgot to add.. use a cast iron skillet and ripping hot clarified butter to sear. we had scallops down to a science with a beautiful crust on each side and they were nice and juicy in the middle. i still dream about those scallops.

they're perfect. i find that without the crispy/crust part the texture can get rubbery when it's all uniformly cooked.

>>6755358
>scallops, fennel, grapefruit
looks and sounds great

>>6755273
perfect plate IMO, nothing overdone, no gimmicks, just nice

great thread overall, would read again

>>6755365
how many seconds/minutes per side?

>>6753129
Pls stop

>>6755282
Either this is cigarette butts and breadcrumbs, or some kind of dessert...

>>6755358
Those are burnt

>>6753325
>doesn't understand the difference
What difference? One cooks and the other chefs? That's silly. Cook = Chef

>>6755511
The cooks cook.
The chef doesn't cook. It's a managerial role.

>>6755517
>The chef doesn't cook.
Well then they're doing it wrong.

>>6755523
It's a bit childish to think a profession can be simplified to a single statement of purpose.

I cook, but rarely for customers. I spend my time cooking to develop menu concepts, testing yield volume on a new product or protein to determine if it's less costly after the trim, and teaching my crew to be awesome cooks because I actually do love them and they make me look good. Buth then...

Planning the schedule (twice) to try to keep a reasonable quality of life for my cooks, determining final food cost after a function for billing and my own record keeping, fixing the stupid handle on the steamer that keeps breaking, negotiating a yearly service contract with a refrigeration maintenance and planning the next year's menu ideas with my director take up the remaining 75% of my week.

>>6755446

Its about 60 seconds per side.. But the clarified butter should be as hot as possible

>>6755494

Please trust me wen i say that youre wrong

>>6752402
>i don't use the same chef/cook distinction

abandon fucking thread, anon has no idea what they're talking about

>>6755517

it's a managerial role but many chefs still cook

>>6756545

this, how can you work in the industry and not recognize the distinction?

are you a ~~top chef~~ at chili's or something?

>>6753633
>stonefruit: pink & orange
>grits: white
>tenderloin: pink
>gravy: brown
>microbasil: green

this credible chef says you're wrong

>>6755282
everything except this looked pretty good, and is ironically the only non-banquet pic

>>6752261
You're a line cook, not a "Chef". Not trying to be a dick but I'm really tired of all the plebs on here that are "foodies" and think that they know jack shit about what goes on in a real kitchen. Cooking for fun and for a living is not even comparable, in any way.

>>6753260
In general culinary school is probably the dumbest thing you could ever do. I cooked for over six years and literally 99.9% of the people I ran into never gained anything from culinary school.

I was a sous chef and saucier at several fine dining restaurants. Having a good reference from a respected chef/restaurant will kick the shit out of almost any culinary degree.

Find a chef that is skilled and willing to teach you everything he knows, work under him for two years. Rinse and repeat with another chef if you're not in line for a promotion. They will thank you for your work and after a couple of those two year stints you will be able to land a sous chef position at minimum at a nice restaurant.

>>6756604

you obviously gain some knowledge from culinary school, but it's nothing that you couldn't learn on your own and it doesn't prepare you to really work on the line worth a shit

>>6756663
>doesn't prepare you to really work on the line worth a shit

This. You can learn more, get paid, and learn to work the line properly under a good chef. There is literally no reason to go to culinary school...

>>6752261
Where can I find recipes for delicious greasy unhealthy food, seems all the sites are full of vegan shit for pussies

>>6756604
>>6756663
>>6756691
I wouldn't argue that culinary schools is a lot of money for very little practical experience. It does separate wheat from chaff though. If someone chose to better themselves knowing that the pay in our industry is shit, I can respect that.

School won't give you a work ethic you don't already have either. Still, when I'm looking at hiring someone, the person with education will probably get the interview. Hell, it's how I got my interview.

>>6755453
Did you see the underwear picture? I bet with 75% certainty she does not like men.

>>6753117
XDDD

>>6756572

i think that's one of the better dessrts i've had, and not just because i might be slightly biased.

>vanilla panna cotta
>saffron and cinnamon poached pears
>cinnamon "pear butter"
>almond cookie crumbles

it's really light and tasty and i like the plate tbh.

also, none of the food i posted was banquet style. that was a different anon; all my plates were single plates.

>>6756564

yeah, i'm not sure what these guys are talking about. anybody with a hint of knowledge about food/plating would have their dick hard at the site of that dish.

>>6757514

where did u see these pics