/ck/ - Food & Cooking

>>12712243
He's right, but, like most chefs, expresses his sentiments rather poorly, and in a vulgar and pretentious display. His pretenses are likely the result of years, if not decades of prolonged drug and alcohol use, and his poor grammar and weak proficiency in the English language is at least in part resulting from the afore mentioned abuses, as well as dozing off in junior-high and high-school, if not dropping out altogether.


t. dishwasher

>>12418581
>I need saute pans to the line please!
>Heard that, runnin' em now!

>>12393946
I'm a dishwasher at a restaurant that bring in 20k a night on weeknights and 35k a night on weekends, AMA ( I make $18 an hour)

Who /dishwasher/ here?

Where do you guys wash dishes at? I'm at a country club right now that does mainly weddings.

Certain dishes that are a bitch to wash?

Hey /ck/,

I'm a dishwasher at a kitchen for a retirement home. It's a pretty nice job. The food is good and I'm surrounded by good co-workers and pleasant clientele(Old French Catholics, plenty of them former nuns).

I went to talk to my boss today about progressing in the kitchen so that I can be a line cook here. He basically said that whatever efforts I make to learn the skills to become a cook, it's all gotta be on my own initiative. Take an extra hour or so to help the prep cook, come in on my days off and shadow the line cook and sous chef, read some books on professional cooking, maybe take a part time job in another kitchen and get some experience.

I have very little experience in commercial cooking. I worked as a backend cook at a McDonalds when I was a teen and I was a baker's assistant for a while.

Where should I start on my path from dishwasher to cook?