#chef confessions

[pensees-ecrites]

Coworker: can you make a gluten free salad with the salad already on hand?

Me: no. It wouldn't be gluten free.

Coworker: ??? Why can't I just use the salads already on hand for the gluten free order? Why do I have to open a new bag? Salads don't have gluten.

Me: Yes, salads have no gluten. However, you just made a sandwich. ..which the bread was not gluten free. You didn't change your gloves. And every time you make a salad after a sandwich, you didn't change your gloves. Gluten is bound to contaminate the salad. That's why it's better safe than sorry. Change your gloves, open a new bag and make a new salad. Even the smallest amount of gluten can cause the patient to have a reaction. It's basic cross contamination. That's why I said you have to change your gloves and grab a new bag.

Coworker: I don't believe you. *goes and asks hearing person with 0 knowledge*

Hearing Person: ask Elena, she's certified. I'm not. She won't steer you wrong.

Me: 🙂🙃🙂🙃🙂

[cookinjack-blog]

Guess who's deadpool now

[madhumandesigns]

The chef at my new place puts fucking truffle oil on everything 😩😩😩 Like, I get it, it's fancy and good, but tone that shit down, bro, you sent out the last three courses with a drizzle of it. They don't want that much of your mushroom tip, yo. He also has a serious obsession with edible flowers - last night I was making jokes about us being a florist shop now, not a restaurant. You don't need a bouquet on the plate! Every single course does not need damn flowers! That orchid is bigger than the petite lamb chop! Truffle oil, flowers - That shit makes an impact on the guest when it's unusual, not when you over saturate the entire menu with it.

[nicolettesachef]

I swear, I deal with the most ridiculous shit at work from servers but THIS is from my sous. Who went to culinary school. And constantly talks down to me. I know it kinda breaks the code but lately I've been calling him out on it. Like.... 1) it's chinoise. 2) that's not a demi 3) who the fuck puts slurry in a demi????? He makes my head hurt.

[searedvirtue]

¦ @chefconfessions maluchiffari: Sicilian language for really having nothing to do, and couldn’t-be-botheredness. ¦

How do you spend your downtime in the kitchen?

p.s.: yes, i know. There’s no downtime in the kitchen.

[chefluisfayad]

One of my line cooks

Said I was the best boss he's had. It almost brought a tear to my eye @chefconfessions

[pensees-ecrites]

Working in food service is fucking weird. You're not allowed to bring food home even if you paid for it (in most places) and you have to throw it away by the end of the day. But when shit expires, "hey, y'all! Want free food? It's expired! We won't give them to our customers but we'll give them to our employees!" I don't even understand this business and I've been in it for 10+ years.

[cookinjack-blog]

I heard my chef talking to the Manager: - this girl... every day is same for her, she takes care of her dog... what fulfills her life? We should give her more job like this ( talking about VIP banquet we held the night before). Meanwhile in my head: - what can fulfill my life? Oh that's easy! Let me help you😊 Higher salary?:) 2nd day off?.. longer vacation, maybe? 🙈