/ck/ - Food & Cooking

>>5220785
>1 mintues

>Currently I put around 10 breasts in a pressure cooker and leave them there all day, but they are next level dry.

hahaha, wow. typical jock retard.

>mfw servers now have to claim all of their tips from forced gratuity (e.g. 18% for groups of six or more!), and are thus taxed in full and don't receive the tip until the end of the pay period

serves those cocksuckers right.

>>5143566

lolwut

>>5111370

>lying on an anonymous board

>>5104843

>prescue

what the fuck

Anyway, OP. Quit bouncing around jobs so much. As a chef (kitchen manager at another job) who has hired and fired for about five years now, seeing someone who has worked three jobs in one year is a huge red flag. Your experience also isn't as illustrious as you might think, because I look at your resume and see:

>italian restaurant
Good, I know that place, know the chef, know the cooks, not bad.
>cruise ship
Uh, so what? You were in charge of thawing out the steaks? I also can't call anyone for a reference, because I have to navigate through their massive HR department just to find someone who may not even work there anymore.
>caterer
Don't care.
>prep cook for charity
Don't care.
>retirement home
So.. you were in charge of thawing out the broccoli and peas n' carrots? institutional food has a bad rap among restaurant chefs, and for good reason. at least you worked there for eight years.
>prep cook in a bar
Great, so you can grate cheese?
>server for charity
don't care.

>servsafe
good!
>foodhandler's card
good!
>continuing education
good! can you work nights?
>membership to 3 culinary groups
meh.

So, really, what it comes down to is that you've really only worked in ONE restaurant that any chef would even care about, and it constitutes your shortest work experience. Being there for only 4 months means that you either quit or got fired, which is worrisome. Culinary school would honestly be your best bet at this point.

>>5096373
>mfw I replace the good fruit in peoples' carts with shitty fruit when their backs are turned

>>5085095
>hot doggs
>doggs
>gg

The key to marketing to trashy people is to make them think they're middle class. There's some 40 year old gas station employee who fucking rants and raves about some 11 dollar meal she loves from mcdonalds.