/ck/ - Food & Cooking

>>8776946
rotisserie

>>8776684
Were the 25-40$ entree "fine dining" restaurant

>>8776684
Yeah were not even close to sending that kind of shit out. Still objectively fancy but man, Id die to be able to send that kind of shit out.

>>8776660
Reverse

AND YOURE GODDAMNED RIGHT THATS A WINDOW

>>8776650
Word man. Yeah cant really see much but those copper pans certainly set the tone for what that kitchen puts out lol. Our kitchen is open so they spent quite a bit purely on design shit. Were totes allowed to have phones out. Its a nice kitchen.

>>8776568
Oh shit

>>8776596
Got any pics of the kitchen or did they skimp?

Second favorite dish I sell right now is our fried chicken.

>>8776493
1 Lunch line, junior chef

2 3 years, still pretty green

3 Southern contemporary/American

4 Decidedly Southern. Some traditional French stuff.

5 Water.

6. Favorite dish is our Pan roasted chicken, pic related. 24 hour brined shicken. Pan seared and then thrown in the oven. That base is some chicken confit with a decent amount of garlic and lemons, braised lentil, melted leeks, fine herbs(chervil, terragon, chive, parsley) decent amount of crema, LJ and salt. Garnished with some pickled mustard seed, radish, chervil, chicken/mustard jus.

6 We sell a marinated olives (lightly heated in olive oil, rosemary, lots of various citrus fruits and then chilled in that solution until heated and sold), customer asks for green olives only "uh, okay". Pick out all of the green olives and sell that shit. Gets sent back because the customer wants castelvetrano olives specifically. "Are you fucking serious", go get those olives and just heat them up in some olive oil and sell it. Guest loves it.

>>8776505
Yeah when we were on our fall menu we had a butternut squash soup (that had some jalapeno thrown in there which was really good) that I was tasked with breaking down 10 of the bastards like 3 times a week. Plus 2 more for cubing and charring for a different dish, but I used a mandolin for breaking those down. Id straight up hit my chefs knife on the stone lightly each time before I started that and it still was a massive pain in the ass.

>>8776484
I mean, a butternut is a very tough vegetable to cut through and doing it safely is some knife-work 101 shit. I doubt youll ever see a knife just glide through that shit. Youd have to have a retardedly expensive blade on literally its first cut with its first edge to achieve that.

>>8776325
Lol yes. Thats how a vast majority of pro's sharpen their knives.

>>8775790
Good thing you dont work in a kitchen.

>>8766272
retard alert.

>>8765363
Get the fuck out of my way, rookie.

>>8762485
that looks disgusting

>>8748766
rabbit?

>>8748720
Oh yeah, my blood sugar for the last 2 months has gone between 80-130

As someone recently diagnosed and put on metformin, this thread was informative AF.

>last year have a massive blood sugar spike, a1c was only 6.5 so my dr didnt put me on anything
>try to eat better for like a month but immediately fall off the wagon
>im a cook at a nice restaurant
>breakfast
>direct access to all of the OJ and apple juice I could ever want
>spend 6 months pounding apple juice and eating shit that pasty put out as chef-snacks like all the trimmings from all the brownies and creations of theirs.
>start pissing a whole lot and being thirsty AF
>go to my parents who are diabetic
>glucose level was at 450
>go to dr that week
>FUCKING A1C OF 10.3
>HOLY SHIT
>dr pretty much tells me Im fucked and that metformin may not be enough
>challengeaccepted.jpg

That shit was in late december and Ive just really cut out the obvious carbs and pay attention to the breads and shit that are the carbs that are kind of a pain in the ass to get out of your diet. Also joined a gym and Im down 15 lbs and Ive kind of just taken to fasting while Im at work.

>>8722896
The powdered au jus is what does it for me.

Saving

>>8720924
Wat
>fresh deli containers and 9th pans at leas the once a day isn't clean enough for you

Lol k.

>>8720348
Yeah but you do have to attend to the fuel and temperature control and smoke level if you're not rolling with an electric setup that regulates everything on its own.