/ck/ - Food & Cooking

[Anonymous No.16258932]

Do any professional chefs post here?

[Anonymous No.16258936]

>>16258932
You're gonna have to define that term. I run a 3 million dollar kitchen. Am I a chef? Maybe.

[Anonymous No.16258945]

>>16258932
No.

[Anonymous No.16258949]

Yes, they post here...sad, alcoholic sacks of shit.

[Lunchladyman No.16258952]

Yes

[Anonymous No.16258958]

>>16258952
>namefag
Post disregarded

[Lunchladyman No.16258959]

>>16258949
fuck you, man

[Anonymous No.16258961]

Yeah, they post here all the time.

[Anonymous No.16258970]

>>16258952
You're the faggot making salads for the homeless and posting pictures of children. Fuck off pedo scum

[Anonymous No.16258991]

>>16258936
Well, depends what you do in a 3 million buck kitchen. Do you get your hands dirty or do you just report daily shrink and breakage?

[Anonymous No.16258996]

i spent 3 years cooking at a nicer restaurant. ive since gotten a much less stressful much better paying job. am i a chef? you tell me.

[Lunchladyman No.16258999]

>>16258970
>projecting this hard
What are you a professional at? Hiding your arousal in front of children?

[Anonymous No.16259013]

>>16258932
I am the best professional cook on ck

[Lunchladyman No.16259020]

>>16259013
How much money do you make?

[Anonymous No.16259021]

I'm a chef at burger king. Does that count?

[Lunchladyman No.16259041]

>>16259021
There actually is a burger king chef, but I don't believe you're that guy.

[Anonymous No.16259044]

>>16258932
Yes, but they mostly just talk about Taco Bell.

[Anonymous No.16259045]

>>16259020
Scraps from the masters table

[Anonymous No.16259048]

>>16258991
I run it. Ordering, scheduling, hiring, firing, fill in on the line sometimes, call the wheel when we get weeded, and spend most of the shift on QA.

[Anonymous No.16259055]

>>16259048
Ohhhh so you’re the sous chef

[Anonymous No.16259057]

>>16259055
Nope, I report only to the gm.

[Anonymous No.16259074]

>>16259057
Doubt it

[Anonymous No.16259076]

>>16259074
>I have never worked in a kitchen

[Anonymous No.16259080]

>>16259076
I’m actually the best chef on ck

[Anonymous No.16259086]

>>16259080

[Lunchladyman No.16259096]

>>16259045
Whereabouts do you live? Interested in new career opportunities?

[Anonymous No.16259104]

>>16259096
I get three of these calls every fucking day.

[Anonymous No.16259112]

Has anyone here ever cooked in a ski town?

[Lunchladyman No.16259115]

>>16259104
Pacific Northwest? Last chance.

[Anonymous No.16259137]

>>16259115
Ew

[Anonymous No.16259193]

>>16259115
Sorry, i don't do nonce rings

[Lunchladyman No.16259209]

>>16259137
>>16259193
nothing of value was lost

[Anonymous No.16259210]

>>16259048
You must work at some franchise like Montana's and are the assistant manager.

[Anonymous No.16259268]

>>16259209
Think on

[Lunchladyman No.16259284]

>>16259268
>Think on
Care to elaborate?

[Anonymous No.16259324]

>>16258932
Yes, I am Thomas Keller and you people disgust me. I can't believe the things I see posted on this awful board. By far, the worst is the sad, drunken sack of shit that constantly posts these fast food spreads.

[Lunchladyman No.16259352]

>>16259324
lol those spreads are yours aren't they

[Anonymous No.16259364]

>>16259324
tb anon is literally a professional chef

[Anonymous No.16259517]

>>16259364
>professional

[Anonymous No.16259559]

Fag

[Anonymous No.16259690]

>>16259517
"yes"

[Anonymous No.16259856]

yes, but no, but kinda
define professional, does it just mean getting paid and wearing the hat?

[Anonymous No.16260013]

>>16259324
>>16259352
>sparkling water
>french vodka
>pliny
>liver pate
>pochaco
>fancy seafood
It all adds up. TB Anon was Thomas Keller all along.

[Anonymous No.16260016]

>>16258932
Used to be one. Hot tip: Be smarter than me and never get into this shit tier industry. You'll be poor, tired and a drug addict in no time.

[Anonymous No.16260028]

>>16258932
I'm sure plenty of chefs from McDonald's to Ruth's Chris Steakhouse post here.

[Anonymous No.16260072]

>>16260016
i'm already poor, tired, and a drug addict so what is there to lose?

[Anonymous No.16260083]

>>16260072
Your last bit of dignity, at least you don't have a choleric boss throwing pans and knives at you

[Anonymous No.16260084]

>>16260016
I honestly don't get what the appeal is anyways. It seems like boring, laborious, and tedious work. Then the pay sucks. You can clear 6 figures playing with electrical wires or fixing toilets.

[Anonymous No.16260098]

>>16260084
People that get into it either have a passion for cooking or are desperate and know it's easy to get a job as a cook. The industry happily abuses them both.

[Anonymous No.16260106]

>>16260084
>seems like boring, laborious, and tedious work
You forgot thankless and stressful as fuck.

[Anonymous No.16260109]

i'm a porn star but i also own a catering business that serves the production and usually help to cook some of the food

[Anonymous No.16260115]

I was about a decade ago, glad I got out of it. Too much drug abuse in kitchens

[Anonymous No.16260125]

>>16260109
pretty based although fake

[Anonymous No.16260126]

>>16260013
no. i know thomas keller personally and he definitely isn't a faggot. i've seen him wrestle the dishwashers just for a laugh. and he always wins unironically.

[Anonymous No.16260143]

>>16260106
>thankless
Eons ago, I was on a conference call with 6 other restos. Regional shit. At the end, the regional manager asked the usual question about suggestions, etc. One dumb bastard chimed up. Asked if there was some way we could have a kind of thank you from corporate to the hourlies. RM started to say something about 'maybe or 'we'll look into it.' COO chimes in, saying 'everyone gets a thank you note every two weeks. It comes in an envelope from ADP. If you want another thank you, work somewhere else. '

[Anonymous No.16260179]

>>16260126
>i've seen him wrestle the dishwashers just for a laugh
>he definitely isn't a faggot
Sounds pretty gay to me.

[Anonymous No.16260204]

>>16258932
Nobody with any talent actually post on 4chan. This place is a collection of memes or atleast used to be before reddit stole all the content and became what it was.

Everyone on here knows almost nothing, and a few learn the super basics, spout it everywhere, and then when they gain a little more knowledge realize its a waste of time to try and tell the other people with that same extremely basic knowledge more information as they'll argue it isn't established or just ignore it.

On /g/ you'll get "experts" who are really at their first job out of college, the "experts" on /trv/ have been to a country maybe 3 times or have lived there three months. The "professional chefs" here have worked at a restaurant maybe a year tops and its probably Olive Garden.

[Anonymous No.16260223]

>>16260204

4channel in a nutshell!

[Anonymous No.16260238]

>>16260204
i was actually sent to the culinary school of tuscany for your information

[Anonymous No.16260240]

>>16260204
>The "professional chefs" here have worked at a restaurant maybe a year tops and its probably Olive Garden
There are definitely industry people here, and not Olive Garden or fast food. They're just not posting in threads asking for basic advice because, " its a waste of time to try and tell the other people with that same extremely basic knowledge more information as they'll argue it isn't established or just ignore it". Also, nobody wants to do someone else's book report, so you're never going to find a professional in a thread asking, "gib your best recipe for [x]", or "just moved out, how to survive on [y] monies every week". People who can actually cook come here to fuck around and unwind, and are usually posting in more niche or alcohol centric threads. /ck/ has always been more of a home cooking board, but it used to be a little more balanced with a little more actual food and cooking discussion.

[Anonymous No.16260316]

>>16258932
Former sous chef here but I went back to school because kitchens are soul sucking environments

[Anonymous No.16260366]

>>16260179
Nachos don't look as sad as usual

[Anonymous No.16260427]

>>16260366
They were pretty decent, but I didn't get to them hot because I brought home some mahi from work. We changed over to a Summer menu last week (a month late) and introduced a bunch of new items, so I've been trying them each night and tweaking things here and there. You can try a few bites of something when you're developing a recipe, but I really like to sit down and eat the whole plate to get a good idea of the experience.

[Anonymous No.16260431]

>>16260427
>eat the whole plate
Wouldn't expect anything less from your fat faggot ass

[Anonymous No.16260459]

>>16258932
Loads of chefs post here, other food industry people too.
Got laid last midsummer because of a recipe someone gave me here.
Midsummers comming up soon so I'm lurking here again.

[Anonymous No.16260464]

>>16258932
Sometimes, but I bully them away before long.

[Anonymous No.16260474]

>>16260431
My philosophy is quality over quantity. We want people to be satisfied after their meal, but not be expected to take home leftovers. When we first opened back up it was for take-out only, and it broke my heart because 95% of our food (other than burgers, of course) aren't at all the same after sitting in a box for 20 minutes.

[Anonymous No.16260507]

Worked in 1 Michelin starred restaurant for 1 year and in a 2 Michelin starred restaurant for another year, in Europe, ask me anything

[Anonymous No.16260518]

>>16260507
How many hours a week did you typically put in, and did you cook for yourself at home when you worked there?

[Anonymous No.16260539]

>>16260518
In the 1 starred restaurant around 50 hours a week,only cooking dinner at home
( Pretty good life-work balance)
2 Michelin starred restaurant was totally different : 100+ hours a week, that means that I was at home only for sleeping ( 6 hours ), so no Cooking at home,only eating staff food , 2 shitty meals a day

[Anonymous No.16260541]

>>16260507
is culinary school a meme?

[Anonymous No.16260564]

>>16260541
Yes and no, you can learn good theory- basic knowledge ( Very important), but imo experience on the field is much better

[Anonymous No.16260567]

>>16258932
ive always heard theres no such thing as a professional chef, your degree doesn't mean shit. the only thing that mattersi s putting in years of work.

[Anonymous No.16260569]

>>16260507
Have you ever deep fried frozen pizza rolls, nuggets, or french fries out of convenience?

[Anonymous No.16260577]

>>16260569
If you mean for myself at home, fuck yeah I love junk food, I follow a pretty decent diet but every now and then some deep fried shit/ McDonalds is mandatory

[Anonymous No.16260578]

>>16260539
why would any man tolerate that? or are you just such a low self esteem little bitch?

[Anonymous No.16260596]

>>16260240
This
I've been cooking in kitchens for 9 years, currently sous at an expensive Thai lounge. I come here to fuck around, I sometimes throw people a bone though

[Anonymous No.16260613]

>>16260596
i've cooking longer than you've been alive and all i do here is call people like you faggots

[Anonymous No.16260616]

>>16260578
Nice question, most of us do it for passion ( learning new things,work in that restaurant everyone is talking about, work for that famous chef ecc) and also to have a famous name on your curriculum/ resume. That means that from that day on every time I applied for a job in a restaurant my name was always on top of the list, just because I have this name in my curriculum/resume

[Anonymous No.16260622]

>>16260616
yeah but why? it sounds like you're a retard

[Anonymous No.16260624]

>>16260578
Also to survive in those places you have to be REALLY strong mentally, definitely not a low self esteem bitch

[Anonymous No.16260628]

>>16260616
how much of a retarded faggot do you have to be to be passionate about working 100 hours a week for another faux celeb chef faggot?

[Anonymous No.16260631]

>>16260474
You call that philosophy?

[Anonymous No.16260632]

>>16260624
most cooks do a lot of drugs because they are completely pathetic and can't handle the stress

[Anonymous No.16260637]

i used to manage a McDonalds

[Anonymous No.16260646]

>>16260613
Not here to dickwave, we're all faggots. I'm hoping to switch careers soon anyway. People gotta know that this doesn't have to be a just McChicken board

[Anonymous No.16260647]

>>16260637
my friend i don't think the current president of the united states could handle managing a mcdonalds

[Anonymous No.16260651]

>>16260628
That's why I'm not doing it anymore at those high levels ;) I saw what I wanted to see and got what I wanted to get.

>>16260632
Never took any drugs but other weak guys did

[Anonymous No.16260653]

>>16260646
speak for yourself fag but switch careers if you want to preserve any dignity

[Anonymous No.16260657]

>>16260651
chefs are insecure losers and faggots not sure what you're getting at? it's for fucking loser drug addled faggots with felonies who can't even get a job in an office and that goes for the haute cuisine fart sniffing faggots as well

[Anonymous No.16260662]

>>16260647
Donald Trump is too egotistic to manage a McDonalds without driving it into the ground. A McDonalds branch runs itself, just like USA could have.

[Anonymous No.16260669]

>>16260662
definitely not none of these fucking people are leaders or managers in even a mcdonalders restaurant

[Anonymous No.16260682]

>>16260631
In the loose sense of the term - the same way that some people call certain dishes "deconstructed", despite having nothing to do with de Man. Call it a "mission statement" it that makes you feel better.

[Anonymous No.16260686]

>>16260647
Um, we had a new election last year anon.

[Anonymous No.16260695]

9 years in the industry, 6 on /ck/, currently run a faux-fine dining italian kitchen
i try to post actual cooking threads/useful advice and have given out high quality recipes many times, but no one actually wants to talk about cooking on this board anymore, its just a cesspool of fast food viral marketing and parroted shitposts

[Anonymous No.16260697]

>>16260686
are you trying to imply joe "pederast with dementia" biden is managing anything?

[Anonymous No.16260698]

>>16260695
You're the Italian food guy? heh.

[Anonymous No.16260704]

>>16260695
it's bots. 4chink is absolutely infested with bots. not to mention the political stuff but even cooking is all bots.

[Anonymous No.16260708]

>>16260695
>6 on /ck/
You just missed the cutoff. Even so, "/ck/ was never good" was a meme from day 1.

[Anonymous No.16260712]

>>16260708
when you see the bot formula you will know. they can't quote more sophisticated things though.

[Anonymous No.16260724]

>>16260712
There were 3 things that brought more people to this site, which brought down the quality of every board, but honestly it was when moot left that /ck/ really went to shit. At this point it's like a rule that we have a have half a dozen e-celeb threads at all times, which are never deleted despite being completely off topic, and OC threads are heavily moderated, and frequently deleted. Everything about this place has been turned upside-down from how it used to be.

[Anonymous No.16260728]

>>16260724
Fuck moot, and fuck off, moot.

[Anonymous No.16260732]

>>16260728
moot was always a fag, but if you think this place didn't take a nosedive after he left you're new as shit, and have no idea what you're talking about.

[Anonymous No.16260737]

>>16260732
Only weebs agree with you. Moot fought so long to make this a weeb site, but that stopped being true the moment there was /b/

[Anonymous No.16260738]

>>16260732
wow your posts are so brilliant and insightful and totally not emblematic of 4chink faggotry. gosh i wish we could go back to the days when brilliant people like you were posting more often.

[Anonymous No.16260763]

>>16260738
Do you even remember when we had an advent calendar? Book sharing threads? The /ck/ challenge? The only ironic youtube channel anyone talked about was Masao, who might as well have been a /ck/ poster, and everything else was shit people actually cooked and learned from? And people actually posting OC, whatever it was, was celebrated and got positive (and negative) feedback? This board used to gatekeep crossposters who tried to force memes, and now that's pretty much the only thing that gets replies.

[Anonymous No.16260766]

>>16258936
Paul Pairret go back to Top Chef France (and win this time)

[Anonymous No.16260769]

>>16260763
wow i didn't realize you were such a brilliant shining light. you should keep posting around here. i sure miss all the boys that are so smart and cool like you. maybe you can begin with relaunching the advent calendar? that was so cool and smart and funny.

[Anonymous No.16260772]

>>16260769
The funny thing is that there were actually a handful of 'strayans who posted quality content back then. You obviously weren't one of them.

[Anonymous No.16260775]

>>16260763
Nah. I was mostly /b/ until 2017 when someone told me about al/ck/ threads. Now they're gone, but I'm not.

[Anonymous No.16260776]

>>16260772
go ahead and make one fucking quality post you dumb pathetic faggot LOL

[Anonymous No.16260778]

>>16260776
Called it.

[Anonymous No.16260781]

>>16260778
>NO U

[Anonymous No.16260796]

>>16258949
The truth. It hurts

[Anonymous No.16260850]

>>16259324
what did you do in Ratatouille?

[Anonymous No.16260869]

>>16258932
gourmet executive chef at wendy's checking in, ask away

[Anonymous No.16260931]

>>16260507
In which country did you work and with which chef ?

[Anonymous No.16260937]

>>16260616
how much were you paid ?

[Anonymous No.16260942]

>>16260662
he was talking about the current president, Joe Biden

[Anonymous No.16260950]

>>16260931
Italy, not gonna say the restaurant's name sorry...but it's very famous
>>16260937
1200 euros a month (shit pay if you were wondering)

[Anonymous No.16260956]

>>16260942
Based on the context nobody would make that assumption.

[Anonymous No.16260967]

>>16260950
>1200 euros a month
For 100 hours a week? That's basically slave labour what the fuck.
I once met this guy who worked as a private chef for some rich cunts in Switzerland, said he made 9000€ a month and had basically no living expenses because they had some servants cuckshed for him.

[Anonymous No.16260986]

>>16260967
Straight up slave labour! Totally agree...yeah Switzerland is much better wages wise. France Italy and UK are the worse ( talking about hospitality)

[Anonymous No.16260989]

>>16260967
I make around $3000 a month USD as a sous chef at a small place, which is honestly pretty good right now, but pretty shit when it comes to the cost of living in the area. I assume anon was working more for the experience/resume; that's what most people working at high end places are doing. It's a really shitty business at every level.

[Anonymous No.16260996]

>>16260989
*working ~60 hours a week

[Anonymous No.16261002]

>>16258932
How am I supposed to know, only that my friends pay me when they're eating at my place.
So.. I guess I am professional enough. Didn't ask them to do it, just at some point they did start pitching in.
>tfw you're a professional cook

[Anonymous No.16261049]

>>16261002
I'm not sure what to think of a frog poster having friends, and being the alpha among his cohort. Also, getting paid to cook for your friends doesn't make you a professional by any means.

[Anonymous No.16261068]

Does pic rel make you a professional cook, if not, what does?

[Anonymous No.16261107]

>>16261068
No, but that's a really good question. There are plenty of line cooks who can't really cook, but are good at assembly - but it's not the same as putting hot dogs on a bun or being a Subway sandwich artist. It's hard to explain, but even a shitty line cook is on a different level from someone who just puts pre-made shit together.

[Anonymous No.16261141]

>>16259048
>call the wheel when we get weeded
What does this mean?

[Anonymous No.16261153]

>>16261141
I've been in the industry longer than I'd like to admit without just killing myself, and also had no clue what the fuck that meant. I assumed he was saying someone flaked out so he had to call in a favor from someone to fill in for a shift.

[Anonymous No.16261157]

>>16261153
Ok. I thought it be like a weed circle and he decides who smokes first, second and so on.

[Anonymous No.16261208]

>>16261157
Why would you assume he was talking about which side to pass the doobie to when everything else he mentioned was management/chef stuff?

[Anonymous No.16261219]

>>16261208
i think restaurant workers like drugs. makes sense to hand out drugs at the start and end of the shift to keep them happy and motivated.

[Anonymous No.16261240]

>>16261219
Even if you've never stepped foot in a real kitchen you have to know how stupid you sound. It's more like,
>1) does anon show up when he's scheduled?
>2) does anon perform his duties at an acceptable level of performance?
>3) is anon drunk or high?
>who gives a shit about (3) as long as (1) and (2) are fulfilled.

[Gordon Ramsay No.16261244]

Yes we do you absolute donut

[Anonymous No.16261257]

>>16261240
So they dont actually provide drugs/booze?

[Anonymous No.16261259]

>>16261244
yes chef! Two minutes chef!

[Anonymous No.16261270]

>>16261257
>>16261219
>>16261157
this extreme level of autism is cute

[Anonymous No.16261275]

>>16261244
I can melt cheese.
Gimme your stars, you limey cunt

[Anonymous No.16261661]

>>16260632
This. Chefs are some of the biggest degenerate scumbags you'll ever meet

[Anonymous No.16261669]

>>16261141

Calling the wheel is when someone is giving orders and instructions

Weeded will come from being "in the weeds" when it's busy as fuck and you're being rammed from every direction

[Anonymous No.16261841]

Are you asking if any methed out faggots with prison records post here? Ibecause that’s what a chef is.

[Anonymous No.16261870]

>>16258936
The fuck is a '3 million dollar kitchen'

[Anonymous No.16261942]

>>16258949
This

[Anonymous No.16261969]

>>16259112
Sup Justin

[Anonymous No.16263030]

>>16260763
I only seriously started branching out to other boards once /v/ went from at least bearably bad to nonstop bait & coom threads, but I haven't been able to escape that trash here on /ck/. I wish I could have been here for those glory days, they sound like so much fun.

[Anonymous No.16263214]

>>16258932
Ya buddy. I know several of them irl and we like to come here and shitpost. Why do you care?

[Anonymous No.16263710]

No but my grandfather was one after he left the navy and owned a business for 35 years until retired
I could ask him questions

[Anonymous No.16263963]

>>16263030
/wsg/ can be pretty fun. /ck/, /v/, and it are the only ones I go to nowadays.

[Anonymous No.16264033]

>>16258932
Three more months in that shithole kitchen and then I’m moving to ops. I never want to work the line again for the rest of my life. I’ll keep doing back end if they can’t find someone skilled enough to replace me but I’m never going to cook again unless it’s for my wife or houseguests. 20 years is more than enough and I don’t want to be on the frontline of this dying industry one day longer than I have to.

[Anonymous No.16264620]

>>16263030
>>>/out/ and >>>/diy/ are ok. Don't go there if you're not a fren

[Anonymous No.16264865]

>>16263963
>>>/v/559173504

It gets me so upset to see how far /v/ has fallen. There were for sure inklings of what we now call coomers back 10 years ago, but it was mostly just /a/ crossposters during evening hours. Now the entire board openly welcomes these predatory practices like gachashit, and are proud to do so, as long as they can jerk off to it. You wouldn't believe that this is the same place that decried horse armor.

>>16264620
Oh I'm aware, I just didn't want to give them away. We are in a golden age of /diy/ right now, I'm having more fun on that board than I've had on /v/ in years.

[Anonymous No.16265623]

>>16261870
How much money you do in a year. It's a business, anon. After a busy night we'll often place bets on how much we did in sales, based on how busy it was. It's often a crap shoot at the place I work because sometimes there are a lot of people just drinking, so the kitchen is at a disadvantage.

[Anonymous No.16265717]

>>16265623
lmao

[Anonymous No.16267228]

>>16258932
Not a pro but I've been cooking for 5 years at a local restaurant. The owner is running the place into the ground so hopefully I'm out of there before that happens. I never want to work the line ever again it sucks.

[Anonymous No.16268156]

>>16261141
>>call the wheel
Been a while since I worked in the industry, but iirc it was when people were shouting out ticket orders to either the cooks or to the wait staff to tell them its ready. I think the term comes form when some places used to put their tickets on a spinning wheel to keep track of position instead of putting them from left to right on the line. Could be wrong though