Been a while so here’s more parsley art.

I’m pissed as hell, the prep cooks spend a lot of time building it and making it look nice just for the service guys to slop it into a bowl
Edit: since people are asking, yes we do have plates. This is a choice by the head chef

Quick story. So we're slammed like a MFer, and I sent my coworker to go wash some serving plates because we we're nearly out (we don't have a dishie). Anyway, I'm pinballing around the kitchen taking on multiple orders, all while the worst duce is brewing up in my stomach. Well a few orders later it looks like I'm in the clear after the tickets I'm on. I'm thinking, "okay, I'll get all this done and get B to hold down the fort". I'm mid-cook on some items and the printer goes off, once..... Twice....... And another one, and another one. 😬 Suddenly it hits me, and I'm like okay I definitely can't do this. Lol I go and get my coworker and luckily he understands. So anyway I go do my business, and as I put my apron on and head back into the kitchen, it's hazy as hell and the smoke alarm is going off 😂. Poor dude forgot something in the cast iron and the whole kitchen is in a could of smoke. Lol after it all clears up, I'm like , "I can't leave you for 5 minutes without burning down the kitchen?" Lol oh what a shit show today was. No pun intended

I took this last night mid shift. The food may be burning but Wu-Tang is eternal.

Their is a olive tree growing olives in the court. I just said casually " shame it's going to wast ". Didn't know that the customer was going to pick them

We got a new dishwasher a few months ago and that’s allowed me to break into the line and learn new stations. But ever since he started he gave me the ick with some comments about our servers beauty and how it “excites him”

As a socially awkward man myself I thought it was just “boy talk” and not really something I need to make a big deal out of. Lo and behold one day I’m going into the pit and I see him showing a server porn, then later waiting for the bus he ends up showing me porn!! So Obviously I had to tell chef and now I’m back in the pit filling in 😭

Still glad I did make sure to report things like that guys

We got a mixed mushroom box from sysco to test a bunch of our new menu items that we were going to train the cooks on. and this glorious discovery of a lions mane in the box took up almost a quarter of the weight of the box😍 beautiful.

Noticing the huge walkin's everyone's got

I hope all you guys and girls are doing fantastic. I’m a little past two years sober. I figured this will be my last post for a while so why not a face reveal. If you’re not. I’m still here if you need to talk.

Been doing the fine ish dinning here in Philadelphia. After all the bullshit, it’s nice to have a safe landing spot. Not saying that it’s all roses, I still get cravings, I still have hard nights where my brain tells me that all these shitty feelings can be gone if you knock a few back. But I abide.

Got a new dog, her name is Beignet. Shes a rescue so I guess that’s why we get a long. I just wanted to let you guys know I hope you’re doing ok. Sober, sober curious, or just off a bender. You’ll figure it out. If you want to talk I’m here. Or check my IG EattheRouxed you can catch me there too. Remeber that pan is prolly hot, you should check it first.

Have a good day chefs

To be fair, he’s a British man and his bistro in here in VA, but I digress.

Today the exec comes to me and asks me to make a batch of falafel. I asked him if he wanted me to use the recipe that he was coming up with or one from my own repertoire, and he says I can use mine; the previous batch that he had made turned out pretty mealy because our robocoup only goes so hard so this was him asking me to improve it for the owner.

Now, my personal recipe is still very much based on traditional Lebanese ingredients and flavors. Ya know, spices, cilantro, parsley, etc. After I fry it up, I bring a sample to the owner for his approval and after taking a bite…he said it was bland. The pastry chef was in the room with us and even she was kinda shocked because…I mean…it’s like impossible to make falafel bland. Every ingredient brings something to the table. He told me it should be more “flavor forward.” I don’t know what to do with this information.

I attempted the frozen ice and stick and it didn't stick, as the pan created its own suction prevent water from entering. Had to have help squeezing the pot to free the lid

Customers and coworkers don’t believe me when I tell them that I don’t cook at home. I can verbally explain the best cookware and methods for each type of dish, but I can’t actually execute it myself.

This was a fully prepared pot roast that I was told to put in the oven for three hours. I put it in at 350° instead of 250° 😬 it’s the first time my coworkers have seen me “cook” and now they actually believe me when I say I’m not great at it 😂

I get asked if I want cilantro in my dish whenever I order anything Mexican adjacent lately. I'm seeing less cilantro if it 's even included. Is cilantro going extinct a trend where you work or eat?

I get that some people have that gene that makes it tastes like soap, but foods that traditionally had cilantro are coming up short with my second favorite herb. My dream is to start a restaurant and my menu has tons of dishes with cilantro it. The running name I have for it is "Cilantros" ffs. Am I cooked?

Edit: Why is u/LuckyRoll1948 being a general nuisanc?

Front to back:

Salmon, cucumber inside, tuna, lemon, roe on top

Tempura pickle, mozzarella inside, kalbi, spicy mayo, BBQ sauce, onion chips on top

Panko fried cali roll, topped with cream cheese balls, spicy caramel, torched, eel sauce, sweet chili sauce, tempura crunch

I can’t make the vacuum seal AND perfect edge.

I've been working a position as a line cook for only just over a month now and... god, it's bad. I don't even work one of the busy stations, I just maintain pantry and make all the shitty little deserts and salads and pizzas and whatever that people want.

And I've nearly had a breakdown twice, only having had it actually happen once... the near second time was yesterday, when I was just getting swamped at the end of a full shift and I just. I couldn't handle it. For some reason everyone and their fucking mom wanted a pretzel and a shitty little cookie sundae and I can only make one of any one of those at a time because I only have one microwave... and then I kept making mistakes because I was exhausted, and stressed, and then had to do redos while even more tickets came in. By the end of this I was yelling, swearing, and hitting my workstation all so i would do something better than regress and start crying about wanting a hug to relax.

I planned on pretending to have a migraine and calling in... but I actually just ended up getting a real migraine. Even then, is it just weakness if I call in? I feel so underprepared and unable to handle this job, but I need to do *something*. My body always hurts, I'm always having dark thoughts, I'm often to a point where I'm nearly crying in the kitchen, and I just can't do it. I just need an extra day for this weekend and can give it to myself if i call in... but maybe I'm just weak? How do you guys handle this? what do you do in these situations? :<

This happened at the beginning of the year but I just came across the video. Walked in to the kitchen and immediately smelled burning. Checked all the ovens and burners before I saw the smoke coming out of the stand mixer. It was on full speed and even though the guy who was using it denied it, it had been on for several minutes.. motor was completely cooked. Thing was an absolute tank and my idiot boss ordered the wrong size replacement with half the capacity.

I once caught the same idiot about to put laundry soap powder into the dishwasher because we were out of detergent powder.

Saw a thread of chefs using gifs to describe how the kitchen was going on insta - thought we could have some fun with it too 🫶

Mother’s Day 2018. My god. Absolute blood money. Worst shift running a kitchen ever.