/ck/ - Food & Cooking

>>5057328
Sceak plz go.

Good day /ck/.

I am taking a job as a prep cook/dishwasher at a fast-casual chain restaurant. Its part time evenings and I don't plan on doing it for very long. Really the only reason I'm working there is so I can learn the basics of working in a kitchen and how a restaurant is run, its not even about the money I just want a little experience because I am interested in getting into the business. What exactly should I expect? And do you guys have any advice for me?

I've never actually worked in a kitchen but I do work in the food industry, I do catering for another place. That job is pretty nice and the tips are excellent but I'd like to get more hands on experience in the actual kitchen. The reason I'm doing this is because I would like to open up a food truck someday. I already know how to cook and have my recipes but I know nothing about how to manage a place and prep stuff for a days worth of food for customers, I only cook for myself and for friends.

Do you guys think I might be able to learn some things by doing some prep work temporarily? I have no problem washing dishes and slicing veggies all evening but I'm very observant and inquisitive, I'm thinking I might be able to learn and gain experience at the same time. And like I said I've never actually worked in a kitchen and I feel like it might be important to have experience with that before I decide to go all in and get my truck and equipment.

What are your thoughts /ck/?

Hey /ck/ I'm about to go to the store to get me some brisket or chuck roast for brisket tacos. I've already got onion, cilantro, jalapeno and mexican cheese. I was wondering what would be best for seasoning the meat? I plan on slow cooking it in a crock pot, usually I just toss in some onion, lime juice, cumin, cayenne, salt and pepper. Is there a better spice I can buy to make them legit?

Thanks /ck/.

op here, i ended up with a 1.5 pound point cut brisket, 4 big hatch chilis and some cilantro. i couldn't decide between the brisket or some boneless short ribs, the brisket was cheaper. i've got the brisket slow cooking in a closed pot with a small amount of water and some liquid smoke.

6 hours later, BRISKET TACOS