Oct 3, 2025
A few strategic splurges can transform a ho-hum meal.
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A few strategic splurges can transform a ho-hum meal.
Jeremiah Tower’s Advice for Aspiring Chefs
Jeremiah Tower’s Advice for Aspiring Chefs
Advice for Aspiring Chefs
Pay attention to everything. Listen. Observe. Be quiet. Work really hard. Create your own taste. Don’t try and follow Michelin stars or other famous chefs. Learn what you want to do. Learn who you are. Then do that. Stand out from the crowd. Spend a month eating in Barcelona.
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I need some advice re: Contact Lenses
Ok, ya'll know I'm working as a chef's apprentice (well once I officially get registered hopefully come Jul 28th) I wear glasses, I've found out the hard way that glasses are a pain in the ass in a commercial kitchen.
One: Freezer to Fridge To hot Steamy kitchen = OMG I'M BLIND HOLY SHIT WHERE"S EVERYONE, IS that a *ouch..* knife? (no I haven't stabbed myself...don't worry)
and two: Glasses retain the shit out of onion fumes..so I spend an inordinate amount of time with my glasses off (and blind) wiping the onion tears out of my face then cleaning my glasses so I can both see and wipe the onion stuff off so I don't keep up with it.
And there's the danger of them getting knocked off/falling off during a rush. Probably in the deep fryer, contaminating an entire batch of oil..you get the idea.
So, chefs, what brand of contacts do you use? Remember I'm in Canada, and I don't need torics at least...so please hit me up with the best options!