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Shout out to the weird chucklefuck who took the door that leads to the bar and stuck his head in to ask me where the toilet was and stare at me impatiently while I was in the weeds and clearly in the middle of pouring drinks and sorting tickets. Not like there's wait staff you could ask or anything...
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Nov 30, 2019 02:46
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Help, the imposter syndrome has set in. All my other coworkers have been to culinary school or have been professionally trained in french pastry and I'm just like "yooooooooooooooooooooo I made some macarons once, I've whipped an egg white". I'm sure it's all in my head, because everybody is super kind and professional as gently caress, but we are working on a menu for opening and I feel like every suggestion I make is stupid as hell (except I will defend to the death candied orange peel on top of earl grey ganache) .
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Nov 30, 2019 04:47
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https://youtu.be/IbvbF0L9tJg
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Nov 30, 2019 04:57
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Science WHORE posted:Help, the imposter syndrome has set in. All my other coworkers have been to culinary school or have been professionally trained in french pastry and I'm just like "yooooooooooooooooooooo I made some macarons once, I've whipped an egg white". I'm sure it's all in my head, because everybody is super kind and professional as gently caress, but we are working on a menu for opening and I feel like every suggestion I make is stupid as hell (except I will defend to the death candied orange peel on top of earl grey ganache) . I doubt anyone there thinks less of you for not being as formally educated and if they do they can go gently caress themselves. Some of the worst people I've had to work with were people who went to C.I.A. and thought they already knew everything. Just try to always keep learning and growing and you'll be golden. Get in the habit of reading cookbooks and sites like Serious Eats. When people at work say something should be done a certain way, ask them why. Stuff like that. Thoht fucked around with this message at 05:21 on Nov 30, 2019 |
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Nov 30, 2019 05:15
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With rare exception, it was always the guys with culinary school creds who burned out first, back when I was cooking. They never seemed to be able to let go of How I Was Taught To Do It and embrace How Chef Wants It.
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Nov 30, 2019 05:31
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Liquid Communism posted:With rare exception, it was always the guys with culinary school creds who burned out first, back when I was cooking. They never seemed to be able to let go of How I Was Taught To Do It and embrace How Chef Wants It. If boss says do it wrong you do it wrong because you're just not paid enough to care if it's right.
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Nov 30, 2019 05:53
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Honestly, nobody has treated me as less than, it's just me at myself. The crew that I work with is all very chill. If anybody has suggestions for good books or video series on pastry so I can get a little more up to speed though, that would be great.
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Nov 30, 2019 06:12
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So Good is a quarterly magazine with interviews and recipes/porn. There's a digital magazine called Pastry Arts that is doing a similar thing. They also have a podcast but it's pretty insufferable to listen to. King Arthur flours website has a pretty good basic recipe for almost anything you'd want to see. Look up modern pastry as a hash tag or whatever on Instagram too it can give you ideas. Antonio Bachour is a good one to follow he has books too but the recipes in them are pretty hit and miss.
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Nov 30, 2019 07:30
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Thumposaurus posted:So Good is a quarterly magazine with interviews and recipes/porn. Complete sidetrack but this reminded me of a place called Bennett’s Meadowood Country Club. It is/was a restaurant (I've never been) in Madison, WI that offers a weekend brunch with porn on the TVs. Heard about it from a buddy who went there for work for awhile, he was not expecting it the first time he stopped in for breakfast.
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Nov 30, 2019 09:07
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Culinary school on a resume gives me pause, and if it is at the top of the resume is almost always a no call from me. I've had kids start and watch me do something differently than they learned in school and go "are you sure you want to do that chef?". Uh yeah motherfucker, I am, get out.
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Nov 30, 2019 12:06
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Resting Lich Face posted:If boss says do it wrong you do it wrong because you're just not paid enough to care if it's right. The opposite actually. You don't pay me enough to do it wrong.
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Nov 30, 2019 16:14
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Tezcatlipoca posted:The opposite actually. You don't pay me enough to do it wrong. Depending on what "it" is and how different your method is from chef's, that will get you fired in some kitchens. Are you straight out of culinary school?
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Nov 30, 2019 17:12
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Shooting Blanks posted:Depending on what "it" is and how different your method is from chef's, that will get you fired in some kitchens. No poo poo? Thanks for the heads up. It's different for pastry and the people telling me to gently caress up recipes are chefs in name only. Tezcatlipoca fucked around with this message at 19:51 on Nov 30, 2019 |
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Nov 30, 2019 19:43
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Doing something wrong and doing something differently aren't the same things
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Nov 30, 2019 19:57
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Tezcatlipoca posted:The opposite actually. You don't pay me enough to do it wrong. You do you. Personally I did whatever was necessary to get through the shift the easiest way possible. The only thing I'm a stickler for is not violating health protocols because cross contamination could literally kill someone.
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Nov 30, 2019 20:23
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I've considered checking out the culinary program at the local community college, but only because I like learning to cook different poo poo in a production-esque environment. Plus it checks the resume box of "has a degree in something".
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Nov 30, 2019 22:31
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Coasterphreak posted:I've considered checking out the culinary program at the local community college, but only because I like learning to cook different poo poo in a production-esque environment. Plus it checks the resume box of "has a degree in something". Don't go to school for cooking unless you want to cook professionally
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Nov 30, 2019 22:40
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Sandwich Anarchist posted:Don't go to school for cooking unless you want to cook professionally I'm legit trying to figure out if you're serious or just talking poo poo
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Nov 30, 2019 23:14
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Coasterphreak posted:I'm legit trying to figure out if you're serious or just talking poo poo I'm serious. Don't spend the money on a culinary degree or certification unless you want to do it professionally. Even then it's iffy whether you should or not.
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Nov 30, 2019 23:19
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Sandwich Anarchist posted:I'm serious. Don't spend the money on a culinary degree or certification unless you want to do it professionally. Dude, I've been in the industry for twelve years and I shitpost in this thread regularly. I've got to get an av.
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Nov 30, 2019 23:22
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Coasterphreak posted:Dude, I've been in the industry for twelve years and I shitpost in this thread regularly. Oh, you were mocking people lol. Got it. Yeah if you don't have an av I don't know who you are. The GBS cat army poo poo was loving me UP
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Nov 30, 2019 23:28
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Tezcatlipoca posted:The opposite actually. You don't pay me enough to do it wrong. What in the actual gently caress is this self important, naive & ignorant trash?
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Nov 30, 2019 23:41
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Sandwich Anarchist posted:Don't go to school for cooking unless you want to cook professionally And someone else is paying for it. Never go into debt for culinary school. You will never in a month of Mondays make enough in the industry for it to pay off.
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Dec 1, 2019 07:22
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MAKE NO BABBYS posted:What in the actual gently caress is this self important, naive & ignorant trash? I was sort of hoping you would show up
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Dec 1, 2019 07:30
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The bitch is back bay-bee! E: I keep circling back to how loving moronic that poo poo is and hot drat. I know I smoke a lot of weed but I just keep loving cackling MAKE NO BABBYS fucked around with this message at 08:47 on Dec 1, 2019 |
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Dec 1, 2019 08:02
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You aren't that cool, don't get ahead of yourself
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Dec 1, 2019 09:29
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Shooting Blanks posted:You aren't that cool, don't get ahead of yourself Can we get a thread title chage
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Dec 1, 2019 10:04
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We had our christmas party today, because of the rest of the month being pure hell. Cheers
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Dec 2, 2019 05:21
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Actually, I am, but 🤷🏼♀️
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Dec 2, 2019 11:15
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Shooting Blanks posted:Complete sidetrack but this reminded me of a place called Bennett’s Meadowood Country Club. It is/was a restaurant (I've never been) in Madison, WI that offers a weekend brunch with porn on the TVs. Heard about it from a buddy who went there for work for awhile, he was not expecting it the first time he stopped in for breakfast. It's still there.
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Dec 3, 2019 01:49
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pentyne posted:I don't know if this is too morbid or depressing but has anyone had a favorite restaurant or place that ending up failing through no actual faults on the business side? A few years ago I ago I was living in a nice part of the Bay Area and working at a place where I made 1.3k in tips on my best night. Divorce happened and the restaurant just ceased to exist one day. The owner figured it'd be easier to sell the building and cut his losses. I had served, bartended, managed, pretty much whatever FOH. Shortly after it closed I broke my foot in several places and money eventually ran out. I'm stuck with the family I have in Central California and it sucks here. I'm meeting with the GM at a middling chain steakhouse tomorrow to interview for a busser position. I want the gently caress out. Any suggestions?
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Dec 3, 2019 07:11
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Swastikatzen posted:I want the gently caress out. Any suggestions? Get a certification for something that sucks about as much as foodservice but pays better.
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Dec 3, 2019 07:52
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Try to shimmie your way into a vendor gig.
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Dec 3, 2019 08:40
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Okay. Apparently getting a brewing license in February. Possibly later. The problem is my employer wanted to change my visa type when it expires instead of a renewal. The problem being that the process requires that I A. Stay in the country and B. Not work until I get my visa updated. Which could take up to a month. Also working during the end of the year drinking parties (big cultural thing in Japan) which probably means several large parties doing all you can drink. Also working on NYE so I'm guessing we're going to either be completely dead or slammed.
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Dec 3, 2019 09:46
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SweetWillyRollbar posted:Okay. Apparently getting a brewing license in February. Possibly later. The problem is my employer wanted to change my visa type when it expires instead of a renewal. The problem being that the process requires that I A. Stay in the country and B. Not work until I get my visa updated. Which could take up to a month. Also working during the end of the year drinking parties (big cultural thing in Japan) which probably means several large parties doing all you can drink. Also working on NYE so I'm guessing we're going to either be completely dead or slammed. Is it a more permanent visa? Does it normally require some kind of sponsorship or could you just do it by yourself? Would you be tied to the employer by the new visa? Visa bullshit is next level stress and hassle, so I'd always take the opportunity to move up a notch if you can. I'm married to a national where I live and I could basically stay forever on just the visa I had (I got citizenship last year) but I've seen so many people (ok only 3-4 but they were friends and it was pretty upsetting) just have some little hiccup, have to leave the country, miss their appointment for renewal and get busted all the way back to newbie status if they were (allowed) to come back. I just sayin, don't neglect the paperwork, it's a big fuckin deal. I didn't really realise how much until my passport application was in progress and my anxiety levels were sky-high just waiting for the thing to arrive. Good luck!
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Dec 3, 2019 10:06
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greazeball posted:Is it a more permanent visa? Does it normally require some kind of sponsorship or could you just do it by yourself? Would you be tied to the employer by the new visa? I need a sponsor but it's not tied to my employer per se. If I quit or am fired I have three months to find a new employer. Japan is mostly front end. Once you have a visa and pay taxes while avoiding any serious crimes they seem to not really give a poo poo but yeah. The company I work for has lawyers on staff so I should be ok. I even ran into trouble renewing last time because of my job description but was able to get an extension and correction by my previous boss hiring an advocate. I'd marry in but I can't even get a date. 
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Dec 3, 2019 17:04
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Sandwich Anarchist posted:Culinary school on a resume gives me pause, and if it is at the top of the resume is almost always a no call from me. I've had kids start and watch me do something differently than they learned in school and go "are you sure you want to do that chef?". Uh yeah motherfucker, I am, get out. The absolute presence of it on a resume isn't weird to me but if it is presented with any sort of prominence and that person has ANY real restaurant experience that is very suspicious. I've hired some fresh out of culinary school kids who were very pliable and fun to teach. The best resume I ever got was from this British dude in his late 20s. It was an unnecessarily long three pages in reverse chronological order starting with his most recent job at the Fat Duck (this was in like 2011 so a bit more relevant) and it went back an entire decade showing how his career progressed, starting with the Pizza Hut he started at in his home town. It was the only time I was happy to get a resume that was more than a page, because the progression was quite interesting.
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Dec 5, 2019 01:44
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crackhaed posted:The absolute presence of it on a resume isn't weird to me but if it is presented with any sort of prominence and that person has ANY real restaurant experience that is very suspicious. I've hired some fresh out of culinary school kids who were very pliable and fun to teach. I hired a kid who put "real good at basketball" in the "other skills relevant to position" spot on the application. Turned out to be one of the hardest working people I've seen. I hope he's doing good.
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Dec 5, 2019 02:14
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Stoked my poo poo posting made the thread title 💪🏽
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Dec 5, 2019 05:06
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anybody itt glaze hams, perhaps at a largely seasonal ham selling establishment?
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Dec 5, 2019 05:43
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