/ck/ - Food & Cooking

>he fell for the culinary school meme
Based retard anon

Is a culinary degree supposed to get you ahead of the line? I always assumed no matter what you'd start off in a restaurant in a shit position and work your way up.

>>15649783
You deserved this OP

People gotta eat though. DON'T SPIT IN MY FOOD

>>15649924
Imagine being this moron and investing 50k on a chef's school.
While you can learn this things and many more working from a kitchen and getting paid from it.
Heck! You can even learn in your home for free(Just cook you lazy bum).
Just dont be a lazy ass faggot who wants knowledge easily served.
I spit on you cheftards.

>>15649919
when i would hire people, we exclusively hired culinary grads as our dishwashers. a lot of them didn't work out which clearly indicated that they absolutely wouldn't have worked out in an actual role in food production.

culinary grads tend to be:
>lazy
>arrogant
>zero hustle
>zero understanding of time management
>can't multitask
>lazy
>entitled
>arrogant
>lazy

you start washing dishes unless you have actual work experience.

>be busboy
>make more money than culinary school grads
>fuck hostesess on the reg
lmao

>>15649971
>a lot of them didn't work out which clearly indicated that they absolutely wouldn't have worked out in an actual role in food production.
Or maybe they didn't work out because they were culinary graduates and washing dishes

>>15649783
You must have known before hand what you were in for, haven't seen a chef yet that wasn't an overly emotional fuck head.

>>15650016
>bu-bu-but muh certificate/degrees say i don't have to start from the bottom and work my way up
commit sudoku now

>>15650024
You pretty much are describing artists...
Wonder what chefs and painters have in common?
Attention seekers aspergers who are mostly talentless and lazy.
Typical zoomer if you ask me.

>>15650016
And? No one is above scrubbing out hood vents, draining fryers, or mopping under appliances in a kitchen, anon. It might not be your daily job, but if it needs to be done, somebody's gonna do it.

>>15650058
I'm just saying that if I was certified to be a fireman but was only hired to sweep the inside of the fire department, that's a job I'd probably leave

>>15649783
its never too late. you should start anew

>>15650058
>>15650106
Clean it up, wagie.

>>15650106
Read the reply chain

>>15650058
>it should be an honor to work
based perma-secretary

>>15650016
We washed a shit ton of dishes in culinary school, had us working as full time wait staff and back area clean up for the school restaurant. Was for the best, made doing shit tasks when you start out a lot more acceptable and expected.

>>15650116
What can a failed chef do?
Don't tell him to do :
Art
Graphic Design
Coding
Any science

Yeah what can he do?
Fucking over!

>>15649783
What percent of people regret their culinary degree? It must be about 90% right?

>>15650128
Nothing wrong with that. There's a difference between doing daily cleaning duties, dishwashing included, and being hired exclusively to wash dishes due to the fact that you have a culinary degree

>>15650016
If you can't handle washing dishes, how the hell are you going to handle cooking food?

>>15650134
>>15650136
>>15650146
>>15650119

Thank God there is Corona

>>15650115
well, then you wouldn't have a job at one of the nicest restaurants in the city and james beard finalist since it opened. i was the sous chef and on slower nights i'd send the dish guy home at 7 or 8 and finish myself.

if you can't develop systems which allow you to efficiently wash dishes, keep the machine running constantly and not let things pile up while putting things away then there's zero chance you can perform on a line.

it's funny cause the lower you are on the totem pole the harder you perceive yourself to be working. like9 dishwashers always think they're doing the hardest thing in the world but i'm confident i could train a monkey to wash dishes.

plus it gets your foot in the door. you build trust with your coworkers and superiors, you show that you are willing to shut the fuck up and do your job (90% of cooking isn't glamorous, it's mostly organization and cleaning).

>>15650146
Dumbass
>>15650136

>>15650179
Look at this absolute wall of text you said on such a stupid topic.

If a cook is hired for a job inwhich he doesn't cook, he will likely leave. That's on you, not me.

>>15650136
culinary degrees are meaningless without work experience. they are a net negative going against your hireability in many people's eyes because most culinary grads are arrogant, lazy and entitled.

take the job or leave it, there are plenty willing to put in the work. you just want a shortcut but that's not how it works. if one were smart, they'd have a job someplace nice WHILE in culinary school so then they have a degree and a reference and work experience

>>15650203
>take the job or leave it, there are plenty willing to put in the work
Yes, and it sounds like the cooks Anon hired decided to leave it. Now he's surprised.

>>15650194
they signed on to wash dishes. it wasn't a bait and switch. they hated it, they left, good riddance. the dishwashers who stuck to it are still with that chef and one is the sous chef at his other restaurant, they're great.

why comment on something on which you have no idea as to how it works?

>>15650203
I feel like your entire argument hinges on the idea that a cook out of culinary school has never worked in the field before or during his program, which is stupid and never true as far as I know

>>15650210
no one was surprised, it was expected that they wouldn't work out. that's why they were given minimal responsibility with minimal investment and minimal pain if they get shitcanned or leave.

nobody was surprised lmao.

>>15650214
>nobody was surprised lmao.
Just mad then?

>>15650212
>no job experience on resume

THAT INFORMATION SHOULD ALL BE ON A RESUME. references, work experience; externships don't count, either

>>15650194
Lol got hired at my current job just washing dishes and prepping having applied for a wok position, I had 5 years experience before that. Now I'm a sous chef, (literally) shitposting from the bathroom. If you aren't a stubborn ass, you can prove your worth to people quickly

>>15650216
i'm not sure what your point is. nobody is upset. i'm just saying that most chefs will look at a resume with culinary school on it that doesn't have work experience listed as a net negative.

>billy, what do you wanna go to school for?
>durr, idk, i like food lol

thats the caliber of person you get with a degree and no experience.

>>15649783
How fucking worthless is this education if retards off the street can do the job it's designed to train you for? You don't see surgeons or structural engineers working their way up, or being hired to sit at the front desk greeting people for a few years before their allowed to do the job they trained to do.

>>15650226
You seem to think that my argument is that someone with a diploma should be hired at a certain level in the kitchen. That's not what I'm saying. I'm saying that it's silly to not expect culinarians to leave if they spend months (I assume) at a restaurant before they are allowed to cook. That stupid and a nonsense business practice that again, is like not letting a fireman to do anything but sweep BECAUSE he had a certification and you are biased against people with certifications. Yes, it's still on him for taking the job. No, that doesn't make it any less retarded.

Final thing input I'm giving on such a rediculous topic. I can't believe I humored it at all.

>>15650252
>wash dishes
>do prep work
>move up when somebody leaves or gets promoted

how is this hard for you to understand? it's not like training to be a fireman because it's cooking food, man. what an asinine comparison.

>>15650241
it's worthless. absolutely 100% worthless.. surgeon is a bad example because they do a long ass residency and im sure structural engineers all have masters degrees and are absolutely brilliant people.

culinary school graduates are fucking retards by and large. imagine being retarded enough to pay 50k to learn a skill that you could have been paid by somebody else to learn on the job

Why do cooks wash dishes? Isn't that what dishwashers are for?

>>15650252
oh i forgot to add: kitchen work sucks. it isn't glamorous, it doesn't pay well, and most of the time these culinary grads have a romanticized vision of what being a "chef" is like. most of them will be selling cell phones or working construction within a year.

it's pointless to invest effort into somebody that isn't gonna work out regardless

>>15650276
cause it's super comfy. just keep that machine hummin and nobody even speaks to you except when they need wine glasses or silverware

>>15650203
anon
everything you have written seems contrived, as in, why bringing this shit up at all? To bait for replies and finally drop the completely complacent, self-absorbed ideas of
>>15650222
>I had 5 years experience before that. Now I'm a sous chef, (literally) shitposting from the bathroom.
What the fuck is this even?? A normal person in position of power would ofc put everyone equally at the lowest position if they don't have any kind of certificate. However, proper assessments should be conducted if that person is promoting themselves to be experienced in something, and if they get a pass, they have well earned their position, no?
What a strange topic to cling onto.

>>15649783
thanks OP i needed a good laugh.
what made you think it's a good idea to get a culinary degree.
at least you could lie and tell employers you did it for the restaurant management part and get a foh or something where you don't want to OD every night

>>15650336
Holy cope

>>15650336
that's a different person you dumbass. i'm the one of you've been arguing with, i go to school fulltime and work in a kitchen fri/sat/sun in a completely different city than the one in which i was talking about.

why do YOU keep posting? do you even have any kitchen experience or are you just bloviating and jerking off to the sound of your own voice?

>>15649997
>b-but the cooks s-should get to f-fuck the staff they have a d-degree!
regards, inferiority complex anon

>>15650136
It's being hired exclusively to wash dishes due to the fact that you have no work experience. Go back and read it again.

>>15650179
>>15650203
>>15650226
based industry anons

everyone else is unbased ignoramooses

>>15650336
>certificate
back to the piece of meaningless paper argument

>>15649997
No you don't.

>>15650679
>it's worthless unlike my experience washing dishes :)
sous chef more like foo' chef 'cause nigga you're a damn fool

>>15649919
I know 2 people that immediately got hired on as Sous Chef after they graduated.

>>15650854
I went to culinary school in 2007. I saw a few of them get executive chef jobs from naive small town restaurant owners. All of those restaurants went out of business and the three grads went to being prep cooks where they belonged.

There are two kinds of culinary school. There is the good kind that is also a functioning kitchen that serves actual guests. This is the kind I went to. There where 3 levels to this course. Levels 1 and 2 ran the school cafeteria. Level 3 ran a fine dining bistro at night. Tuition was low since we where basically paying to work there. We learned all the stations, how to work on a line, how to plan menus, how to foodcost and how to clean the goddamn kitchen even common kitchen lingo. Everyone even had to be a dishwasher for a week. We also got good connections in the industry.

Then you have the shitty kind where they teach you how to cook a single dish under zero pressure with an unlimited amount of time and tuition is huge. This is absolutely useless for actual work of course.

>>15650854
lol. hiring management from outside the restaurant instead of promoting somebody from the inside that you know and trust is already not ideal; hiring a manager with zero experience being managed is absolutely and u equivocally retarded

>>15650915
That would probably get you a garde manger or brunch job someplace reputable

>>15650854
I know somebody who got promoted to Head Chef after he graduated (at the place he had already been working as a line) and he killed the whole fucking kitchen, caused every single person except the dishie to quit, and then got fired for decimating what had previously been a smooth machine and alienating a bunch of really fucking great cooks from the entire corp.

He dumped a 22qt of cold water on me from the second floor roof "as a prank" and then got pissed when I clocked out and went home. No I'm not gonna scrub your stupid fucking oven in soaking wet clothes you arrogant lil shit, now you get to do it. I spit on him and got a new job the next week. I'm glad he got fired. He used to sit on expo all night and then go home the second the kitchen was closed and let the line do all the actual work - what chef can lead a kitchen he doesn't partake in?

Culinary school teaches you theory, but not practice. Not even the well-managed restaurant schools like >>15650915 posted about give you REAL experience because there's four people doing one person's work in a setting like that.

>>15649783
>Another culinarycuck who can't hack it in a real kitchen
Color me shocked. I never even finished high school, and yet I worked my way up from dish bitch to head chef, before opening my own restaurant. After my years as a chef, I learned to never even give culinarycucks like you a chance, barely can even finish a shift. Have fun with that extremely expensive "degree" that makes you as qualified to cook as any felon, junkie, or dropout.

>>15650920
Lots of the graduates got into decent places. I went back to the pub I was already cooking in before I took the course and ran the kitchen.

>>15649783
culinary school sounds like regular college where they only teach you theory and don't give you work experience, but even more retarded in concept since most restaurants looking for new grads only care about whether your schedule is open 24/7

>>15649783
I worked in the industry for 11 years. I finally quit 2 years ago and now I push carts at Walmart. I am much happier.

Just wanted to post that I've been hired as a head chef based on my degree alone, with my highest other prestige being a lead cook, which obviously means nothing.

A lot of you seem convinced that's a thing that doesn't happen

>>15650937
>what chef can lead a kitchen he doesn't partake in?
bu-bu-but he got a culinary degree

>>15650958
Culinary school is like 70 percent experience

>>15650951
its still not a real restaurant, its a culinary school restaurant. it cycles through people, there isnt ever a real team where real shit is going wrong all the time without a million sets of hands on board to help out.

good luck, youll be fine. make the jump to someplace nice ASAP or as soon as yoy have a year under your belt if you dont already

>>15650969
there are those dense enough to believe a culinary degree graduate deserves to be installed in a prominent role just because of muh degree, while the rest that actually has worked in a real kitchen kindly tell them to fuck off because that is not how the real world works.

>>15650969
>culinary school
>experience as lead line cook (not a title, but whatever)

so youre educated and have experience which is different than educated zero experience. whoever hired yoy as head chef with zero management experience has horrible judgment but im glad its working out

>>15651006
A culinary degree just exists to streamline yourself a bit. It worked for me and it's worked for others

>>15649783
>culinary degree
LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOL

>>15649783
get out its shit...All your hard work ends up in the toilet forgotten and wanting more.

>>15650971
No, it's 90+% theory. Hands-on teaching in a sterile, no-pressure classroom environment has fuckall to do with experience. Even the types of culinary school where you work in a "student restaurant" are not real experience because you're having your hand held the whole time.

>>15650970
I know, right? Best part is that his "degree" was from a community college where most of my other coworkers also went. I never went, and all of them were surprised and impressed that I could make an emulsified sauce without a recipe. My maple-chili beurre blanc was a hit with my coworkers; fry man BRANDOOON fried up some sysco tendies and house-made polenta fries (as only the fry man can), and I made the maple-chili bb and we ate like kings and had water-throwing camaraderie after the "chef" went home to wank into a cup of old pepsi.

>>15650963
>I washed dishes/bussed tables for 11 years and never went beyond that, that's why I'm only qualified to push carts

>>15651045
>no one would ever leave an industry that is by near total consensus horrible

>>15651040
My school's restaurant was one of the fastest I've ever worked in honestly

>>15651040
that sauce was good? im tasting it in my head and it isnt good.. like wine reduced to au sec, some maple and chili sauce and then emulsified butter?

>>15649783
Half the restaurants and all the caterers closed in my whole state. I keep in touch with a few people I went to culinary school with and none of us can even get called in for interviews, much less get hired. I'm on the verge of changing careers, but I actually enjoyed working in kitchens and have no other skills.

>>15650351
Why do liberals love the term "bloviating" so much? Does it remind them of blonald blormph?

>>15650276
Dishwashers are typically worse people than even cooks, who are typically garbage people, so it's common for the new dish bitch to no call on an extremely busy night, and someone's gotta do dishes to keep everything going. A waiter/waitress would NEVER step in to something like that, but desu most cooks jump at the chance to get off the line for a night, and just chill for a few hours doing something a retarded junkie could do. When you're a dish bitch, and you have no other work experience, it feels like you have the hardest, worst job in the building. When you're a cook, and you get to go back to the dish pit for a night, it feels like a vacation, even if the place is jumping all night long.

>>15651062
It was really good - I make it at home too just usually without the wine because I never have an open bottle. At work, I used this ultra-dry white that just served to foil the richness of the maple syrup, and a store brand equivalent of sriracha with its spice and garlic flavor - emulsified with butter. Garlic-chili-maple is a great combo, maybe the best sweet and spicy combo, and maple-butter is a good rich combo foiled by the spice - it was so friggin good on polenta fries and tendies.

>>15651055
Maybe, but you had people whose job it was to just make sure you didn't mess up, and people ate there with the expectation that students were serving them, not trained professionals. Fast doesn't always equate to pressure.

>>15651093
>Maybe, but you had people whose job it was to just make sure you didn't mess up
This part isn't true but you are right that the patrons were there knowing it was students

>>15651093
Im imagining the wine clashing with the maple/chili/garlic trifecta. ive worked with culinary dudes who couldnt even make mayonnaise. the one quit when he was offended about not being bumped up to sous chef because he felt it was his turn

>>15651115
>he felt it was his turn
good riddance to idiots like those

>>15651133
only thing a capitalist loves more than money are the bitches who don't fight him for it

>>15650336
Welcome to the working class, elevated to the upper class. You get shit on for at a minimum a few months and elevate yourself through working your ass off and proving yourself. Restaurants are built on making a defined set of dishes. They don't need some shithead who has been in class for 4 years, they need a factory worker who can do things to exact specifications without fucking artistry.

>>15651147
whats that mean? they gave the position to somebody else and he quit like a bitch

>>15651115
I hired this loser boozer who was cool at first, seemed to know his trade or what I asked him to do. I hated this place and was leaving but didnt want to leave without hiring someone competent to fill my position. I mention it to this guy a few weeks into his hire. He got all excited and started to not do any work, started lining up divisions in the kitchen and throwing tantrums. I came into work while he was mid shift and he couldn't handle the service which was one plate because he was crashing on meth or something. He ran out the back door and never came back...Good, it would have been hard to fire the scumbag otherwise.

>>15651164
you one of the dropouts?

>>15649783
I've never known anyone to get a culinary degree or certification as their first- nor last- attempt at career qualification.
It's always some stab in the dark mixed in between carpentry and pharmacy-tech coursework for a person who ends up following neither of these three career-paths. oh nice you have a deadended little anecdote to slip in when people comment on the pie you brought to the Christmas party. neat.

>>15651115
Yeah, a lot of people treat a promotion and the responsibility in entails as a reward and feel pissed about being passed up for those "rewards."

The secret is that if someone is really good at a particular job, you need to pay them enough that they don't want for more. I'd rather keep one based fryguy at a nice hourly for many years over hiring and firing a bunch of teen nincompoops and having burnt fritters and wimpy fries to compensate for all the time. A great team that respects each other's skills is the best asset.

>>15651160
kind of based
The artistry is important, but not when you're fresh meat.

>>15651181
I've never understood the phrase "passed up for promotion", but then I've never had an office job. it doesn't really jive with my understanding of a workplace.

>>15651173
i never went to school. i got re-hired at that restaurant after being laid off in august; am in school fulltime. im good, dont ever aspire to be a sous again and just like the environment

>>15651198
either commit or GTFO. I hate working next to douchebags that have either come from another profession or are talking about doing something else...just GTFO..go leave good luck late, paychecks on friday, adios

>>15651210
why do you hate that?

>>15651210
what? lol you faggot, ive got six solid years fine dining under my belt of which includes three years in a sous position. the chef actually reached out to me asking for help as theyre having trouble with staffing and im a bitchin line cook with a great attitude and work ethic. you would love the fuck out of me you nigger

>>15651215
>why do you hate working with people who think they're above their current position and have one-foot-out-the-door-to-nowhere
why indeed

>>15651221
oh, also and maybe most importantly, i dont drink either

>>15651190
It does happen. More often than should happen, a chef promotes to sous chef the guy who is the most willing to serve and easy to manipulate, not the most qualified for the job. Chefs with an ego problem do this so they never have to contest for power or risk losing their own job. Seen it happen all too many times, and never think that the staff doesn't notice - they do, and it ruins your respectability as chef to pull a move like that.

>>15651210
faggot

>>15651079
exactly this. I really did think I had it the worst when i was a retarded teenager until i hopped on line. now every once in a while its nice hopping into dish if my pride doesnt get in the way.

>>15651232
>instead of actively answering you I'll pretend I'm quoting something you said.
passive aggressive little bitch lol, cooks are a low rung on the social ladder. people aspiring for better lives shouldn't make you feel bad for being satisfied with low ones.

>>15651045
A bit too much projecting there Anon.

>>15651076
its just a word, anon. youre looking much too deeply into this

>>15651246
I'm not the guy you were originally responding to. and I've also never held a food-industry position.

>>15651233
>i don't drink
drugs then huh

>>15651260
I smoke weed and do blow time to time, not anything sketchy

>>15651251
IT JuSt a WoRD

Fuck you
ok?

>>15651246
pretty fine line between "aspiring for a better life" and "talking shit"
They come, an' they quit an' go on; an' every damn one of 'em's got a little piece of land in his head. An' never a God damn one of 'em ever gets it.

>>15651281
why are you adding apostrophes instead of d's when you have to hit a button just the same?
you really want me to believe no one who stopped being a line cook got a better life?
that's obvious bullshit

>>15651281
>chef calls me to come back because they need a seasoned vet since all theyve been able to hire to fill a roster are young and green but eager and competent or total jabronis
>enthusiastically accept, super excited to go to work
>go to work, try my best, tackle cleaning and organizational projects, help pastry chef out with bread and sweets when needed because i can also do pastry, absolute slayer on sautee thurs/friday evening, eagerl work weekend brunches as it fits my schedule and i dont ever show up late and hungover

wheres the problem here bud

>>15651221
until your working next to what amounts to a house wife and some slimy fuck who use to work at a brokerage house...or the retiree looking for something to do. You always end up doing part of their job.

>>15651274
why buy blow when you could play with BTC

>>15651287
google it, swine.

>>15651303
no, i work at a nice restaurant

>>15651309
because i dont know how crypto works but i know exactly how cocaine works

>>15651302
>wheres the problem here bud
show us your wallet

>>15651312
oh an american fiction quote. seems like a questionable way of justifying your feelings

>>15651324
like my butthole? or my actual wallet?

>>15651314
applebees?

>>15651330
yes; all i know is if the screens are GREEN you are doing well but RED indicates you are fucking up

>>15651319
kek

>>15649783
quick secret to all you asspiring asshole cooks.
You will never get anywhere without opening your own place. It could be a hotdog stand even if you world in 4 star places, if thats all you can afford. Until then cuck away slaves, you will never amount to anything

>>15651319
you don't know how cocaine works, you just know THAT it works.
so the same.

>>15651361
lel RIP all the entrepreneur corona casualties

>>15651371
the ones i know that survived for the most part used tents and got food trucks to circumvent the corona stupidity rules.

>>15651361
they say this about every job in every industry but nobody on one side of the line actually talks to the other.
the most encouraging things I ever heard were from a Kenyan uncle at a friend's wedding who said "The only two rules are 1. save your money, whatever you want, you can do it later and 2. whatever you do, how many to a million?"
what brings this to mind is his example was "You sell hotdogs, two dollars apiece? That's 500,000".

>>15651362
>you don't know how cocaine works
i know that it crosses into the bloodstream through the mucus membrane of the nose (you can put drugs in women's pussies too or femboys bussies for the same effect), crosses the blood/brain barrier binding with receptors involved in the release and re-uptake of serotonin causing you to talk over other people loudly and then go home and jerk off for hours on end

all in all it's pretty based

>>15649783
are you still working at the original pancake house in boca, ray?

I worked with this dummy who paid I think $80K for a cook job via culinary school. I felt bad for him, he told me his sad story, went to culinary school after leaving a manual labor job to get a steady respectable restaurant job, or so he thought. Guy has a child and wife makes just above minimum wage, works his ass off, and no overtime. I did the number fast in my head and figure out he only had $8 a month for himself to spend and unless he got another job nothing was going to change for the foreseeable future...

>>15649783
i started in culinary school then dropped out
then i started working years in different kitchens, worked nearly every single position
i still fucking hate this shit industry and i hate that i wasted the last 10 years of my life working in this garbage for shit pay and i never spend a full day without some sort of ache
after all this time, the best i've gotten is a job that pays for my benefits (health, dental, and optical) and gives me PTO
now i cook food for rich fuckwads that make more in a month than i make in a year

>>15651377
>kenyan doesn't understand food cost
>doesn't understand taxes
>doesn't understand overhead

that's way more than 500k diggity doggos. regardless, africans are based and the ones who make it over here seemingly without fail have a great work ethic

>>15651377
get some chick in a bikini to sell them and rewrite your equation

>>15651394
The slave mentality was somewhat bred into the fellas if I recall correctly...

>>15649783
shut up and cook me a well done steak covered in ketchup wagie

>>15651406
i mean the heckin niggerinos who were born in actual africa and emigrated here

>>15651413
It costs you the same either way, so what do I care if I don't have to serve you a good dish and you pay the same price as a good one I meticulously cooked? Takes less effort for me.

>>15650241
you hit the nail on the head there buddy
most of my early cooking skills came from watching cooking shows
my expert cooking skills came from work
i still hate this industry, but i would hate it far more if i wasted $60k getting into it

>>15651406
I think its deeper then that. I believe deep down we all think that when the SHTF we as food people will be the ones eating....maybe so, maybe not so, but someones gotta feed these animals

Why would anyone want to be a chef anyways? Just cook in your spare time as a labor of love, cooking whatever you want, however you want, with whatever ingredients in whatever style. Cook for yourself, your family and loved ones.

Versus cooking for random fucks who just want to stuff their face. Unless you're cooking at some high-end fine establishment, you'll be reheating your frozen slop, cooking the same crap 5 million times that you have no control over, in a shitty environment for bad wages, competing with illegal immigrants and ex convicts.

>>15651394
obviously it's not that simple, and the point wasn't for him to lay out a businessplan, it was to share a frame of mind that one side deliberately obfuscates from the other.
you're right though, that this was a highly-educated and successful family otherwise they would have been on the entire other side of the world for good. Apparently being a millionaire in Nairobi means you can get your children a middling-Midwestern-stateschool-education in America. More than some similarly-complected locals can say for themselves. Good-minded people.
>>15651406
now I don't understand too much of the tribal particulars, but I do know this was a Kikuyu family, which is the landowners to the Luo's fieldworkers.

>>15651432
too fat and lazy for that /fit/ nonsense, just give me some whiskey

>>15651433
that's why anybody who has a passion for the work and the HUSTLE AND BUSTLE of a KITCHEN, BRO makes the jump to fine dining sooner than later. the degenerates who cook your chicken wings and burgers at your neighborhood bar and grill are guaranteed to not have a full set of teeth between the entire kitchen

>>15651425
just because it is WELL DONE.. doesn't mean it cannot be DONE WELL!

>>15651324
not him, but i've got 2 credit cards, a debit card, and $117 in cash
and a costco exec card that i almost never use anymore

>>15651435
i've literally never met a person in america who came from africa that i didn't immediately take a liking to. jovial, well spoken, good attitudes, hard workers; and they all despise their american negro counterparts who they're continuously lumped together with

>>15651432
shit did hit the fan and "food people" got 600-a-week and the food-service-proprietors got washed out entirely so Dunkin could open 15 new locations in every metro.
you're thinking of janitors, as far as people who will literally never run out. in the great depression, they had food on the table and money in their pockets.

>>15649919
I fell for the meme, I was hired on as a sous and just got promoted to CDC. It has its perks, as I switched from another industry.

>>15651433
im an old school nigga who when I got into the industry was because it was an actual profession one you took pride in, then the fly by night crew came in the kitchen, then the Mexicans. Now the industry is unrecognizable, full of south of the border fellows no older then 27. The industry took its first an most devastating hit when George Bush took away the business right-off most lunch business had in those days since the 1940's. When that happened the industry turned into what is basically a Chipolte dining atmosphere. And since 2007 the Fine Dinning is a thing of the past. Steak houses are considered fine dining today. With the advent of the cooking network, youtube videos and Yelp, this business is fucked....not worth it anymore....I retired. Im going to go where the money is, Legal Weed! They are making $5k a plant! Just think of how many tomatoes that is and how many cans you would have to sell to make $5K

>>15651443
Yeah but it means it takes near zero effort to make it indistinguishable from any other burned steak.

>>15651463
idk, i think that's a shitty way to conduct one's self based on the fact that i try adhere to the high standards i set for myself but you do you homie

>>15651461
>They are making $5k a plant!
gotta look into that myself, i need a new legal hustle

>>15651463
We had this big black body guard order food when he was watching his boss at the restaurant, he would always order a filet mignon extra well done. He always complained its wasn't cook right until one day I threw it into the fryer and cooked that hokey puck like a chicken wing...That homeboy never shut up about how good it was.


another satisfied customer!

>>15651477
well I did the math. Was loking at teh seeds and they said this one plant produced 445-550 grams a plant. They are selling legal weed at $40 for 3.5 grams...Thats $5K or $5k for 14-15 oz's

>>15651484
okay so you know absolutely nothing about growing weed, lol. are you gonna top and train em? scrog? how many lumens/sq ft? what kinda lights? how will you vent it? where will you vent it? how will you keep it secret so that nobody robs you?

you're fuggin clueless bud

>>15651490
Im not going to grow them, Ill sell them..shortest way to the big bucks! You make money with that tomato sauce, be a bitch if you had to grow first!

>>15651497
all legal of course....Im not talking about underground sales...Legal tax paying sales...

>>15649971
everything you said is true but if you dont have a degree your resume goes in the trash so

t. talented cook with no culinary degree, met a plethora of students that fit that bill and only loved food half as much as me

>>15651478
I've done shit like that to people who ask for pizza "extra well done" or filet butterflied and extra well done etc... some people just deserve the flippancy of throwing food into dirty fryer oil.

>>15651465
It's not shitty to give a customer what they ask for. Making a well done steak takes about as much brainpower as operating a fryer with a single fry basket.

>>15650211
ive cooked for 4 years and I wouldnt wash dishes at a 3 michelin star restaurant but id take the lowest station they had, as long as I was touching food. I guess its different though because we are talking about grads with no experience, I like cleaning and even more so like working in a clean environment. Gets alot of the stress of the job out when I can scrub some stainless hard as fuck and curse under my breath, its healthy, and a good lil workout.

>>15650285
this
the dish pit is cozy as fuck. headphones in, day dream, mindless robot work, warm water on your hands. Yet every career dishwasher ive met is a crab ass so idk

>>15651079
>get paid semi decent wage to cook food
>dish bitch calls in
>now youre getting paid basically double industry standard for work you can do literally currently on heroin
in this circumstance its nice but id be fucking pissed if someone tried to hire me as a full time dish bitch after getting my cooking degree. sure, make me do all the grunt work, but put me on the line ffs coach

>>15651514
saw a guy serve death to a manager once. This manager was one of those guys who wasnt work a dime of his pay but walked around with his nose in the air like he had made some contribution to the nights work. Most night at end of shit he would ask for a dinner for himself. This night the cook took a steak out of the walking or threw it out of the walk in into the wall behind the line, picked it up through it across the kitchen, threw it again at the wall and it landed in the fryer vent and he needed tongs to remove it, and it was covered in soot and grease and whatnot, then then put in under the rubber mat on the floor and jumped on it a few times. He grilled it and server it to the guy, who came back in to the kitchen with the same stupid look on his face and said great job guys! I felt disgusted sad and overjoyed at the same time.. I think we all high fived the cook!

>>15651550
>id be fucking pissed if they even TRIED to hire me as a dishwasher

yeah, wow. the AUDACITY of a orivate business to conduct themselves how they see fit and hire who they want. who are they to snub you, the exalted anon with a degree from le cordon bleu, with a lowly DISHWASHING job?!

lmao are you fellas seeing why we really preferred not to hire culinary school faggots??

>>15650016
afaict the entire restaurant industry is designed around treating employees like literal dogshit

>>15651631
surprised that liberal lunacy political correctness hasn't taken over yet

>>15651478
black people like all their protein torched to fuck. some stereotypes aren't really stereotypes

>>15651640
i don't think you need to be a liberal to treat people with respect, anon

>>15651650
earn respect in a kitchen

>>15651631
>>15651640
if you walk into a professional/critically acclaimed or award winning kitchen, a nice one, and you arent a professional then where exactly do you expect to end up?

theres so much little shit they dont teach at school thats integral to being able to stay organized and clean enough to push food out in a consistent and expedient manner

>>15651622
I dont have a cooking degree nor am I going to get one, I simply sympathized with a graduate not wanting to accept a heroin addict's gig after spending nearly 2 years in school. Ive worked 4 years on the line in this industry and never more than one night in a dish pit and it was only out of my good graces of stepping up.

see fellas, how retarded chefs that went to culinary school, finally managed to trick some poor restaurateur into letting them run their kitchen, STILL need validation they didnt waste 50+k probably a decade later? I fucking hate 99% of all chefs I worked for, most of you guys are entitled manipulating faggots and you walk all over people, degree or not. Im literally the exact person you're describing as an optimal hire, a hard working, well experienced and technically un-educated employee. Yet you probably wouldn't even give me the time of day let alone treat me as an equal to another line cook that was formally educated. You are the person you wouldn't hire.

>>15651631
front of house gets by pretty easy and free tips from customers for doing what is barely even work

>>15651650
are liberals respectful? seems to be very much the opposite to me.. the difference is jarring between seattle and nashville

>>15651660
by the time most people end up in a nice kitchen, they know their role and do not make stupid mistakes that get them yelled at. they have earned respect. shitbags out of culinary school have no earned anything but debt and an ego

>>15651661
you can either do the job or you cant, its an entirely merit based occupation and experience beats an education everytime. if a guy has both and you just have experience but your experience is more impressive youre getting the hire.

it also comes down to “do i wanna spend 50-60 hours a week with this person?” which is easily determined by a stage for a day or two

>>15651670
Yes thats my point bro

>>15651661
Thats where you are wrong. I only looked generally at soemones resume, just to see where they worked or experiance, but I prefered a person who had teh balls to wall int my kitchen during teh proper hours to do so and ask for a job. I always hired. I let everyone hang themsleves and Ive learned never to judge a book by its cover. Ive had 5 foot tall south americans who could out cook and work 5 kitchen dolts and had teh streth of all of them too. You would know it if you saw him. He came in meek and mild and asked in his broken langues for work. I wish I had 50 of his kind. Then there was the time I hired trained and fired people 3 times a week, this went on for over a month until I found someone who could do the job they said they could do...That was tiring!

>>15651683
chef youre drunk, go to bed bro

>>15651687
ok..good night

>>15651683
do you top his little monkey ass lol

>>15651675
I cant disagree with these statements. I simply sympathized with a graduate not wanting to take a dish job. Sure, if they complained about a pantry/prep/ other lowly line position theyre just being entitled millennials, but if I was given line work without a degree OR experience when I first got into the industry, why the hell should they accept less?

Anyways while I have someone who clearly has more industry experience than me let me ask you something, I staged at a place I really wanted to work and it was the first time I was ever asked to stage somewhere, so I didn't know what to expect. They just threw me on one of the lowly line positions on my day off no less, and also a day that they happened to be understaffed. It didnt feel right, is this normal? I kindof want to turn the job down after seeing what their idea of a stage was... I expected I'd be shown around and observe and maybe show them if I could actually cook yet I just felt like 3 hours of free labor. In fact the exec chef wasn't even there for my stage. Kindof rubbed me the wrong way. I mean shit happens daily in a kitchen, they didn't expect to be understaffed, but still.. showed up 30 min early to make cold appetizers for a couple hours when Im experienced in grill and saute and didnt even get to prove it lol

>>15651702
fuck that fag. I remember one time this Mexican with fishing hooks in his face said something or acted disrespectful to someone in the kitchen. This cook said something in spanish and that dude turned blue and was visible shaken and never made eye contact with the little fella again. He soon quit a week or so later. I think my friend said he was going to kill him or something..

>>15651715
>I think my friend said he was going to kill him or something..
based, would buy him drinks

>>15651710
I always had you fags pick my herbs. Get a quart container full of fresh picked herbs.. hahah, Then you get the onions, then if I really want to be a dick Ill have you turn mushrooms then yell at you that you fuck ed them all up and throw them all into the stock...That always makes or breaks them

>>15651721
he probably offered to suck his dick

>>15651722
see even having me run to the walk in back and forth and stock the stations would've been more acceptable than just planting me at one a monkey could do. Didn't feel like I got even the slightest opportunity to show any work ethic or knowledge or anything lol. I would've rather had some form of my merit tested whether it was my level headedness, cooking ability, ability to follow orders etc. rather than if I could make bruschetta and cheese platters for 3 hours on a slow Tuesday lmfao. who cant do that. Ive pretty much chalked it up to either they werent interested at all and I was literally just a few hours of free labor that it didn't even seem like they even needed, or this was a slightly embarrassing mishap on their end that they couldn't give me an even remotely proper stage.

>>15651735
so this practice works. You didnt like them they didnt like you and you both parted ways. Not one of them remembers you yet you remember every last detail of your horrid experience. Id say you got your moneys worth,

>>15651745
wasn't a horrible experience and I didn't say I didn't like them, just not sure if it was normal for a stage or an indication of a good work environment. I'd still like to work there but it definitely did not seem normal. Ofcourse I remember every detail, it's a restaurant I really wanted to work for.

>>15651752
>n-no you're supposed to be insulted by my intentional insufferableness

>>15651758
>implying I havent gotten used to chefs being insufferable over the last 4 years
like I said you're just the grown up versions of the people you wouldn't hire lol. entitled dickheads. fact is I love to cook, love to work in kitchens and no person or thing can take that away from me. also my parents are fucked up so an abusive master-student relationship feels pretty natural to me

>>15651710
>if I was given line work without a degree OR experience when I first got into the industry, why the hell should they accept less?
Because they couldn't impress the hiring chef. Maybe there was a stage, maybe not. Maybe they didn't ask for one so they looked incompetent and unfamiliar with industry norms, maybe they didn't know the lingo. Every day is make or break in most restaurants, so I know that I don't take altruistic risks on low confidence nobodies who have an education but no experience.

I broke into my first line gig by coming in with a portfolio of things I can make at home and demanding a stage, and the guy asks me to do some menial shit. First I shucked corn. Then he asks me to supreme oranges and keep the membrane, and then he asks me to finely brunoise red onion for guac. And my orange supremes were so clean and so uniform and the leftover membrane so empty, and my red onion so uniform and fine, not only did I get hired on the spot but the current garde manger at the time asked me how I got my onions so good. And I didn't tell him, and I took his job, only to move to saute lead merely two months later.

I'm a woman, so most chefs are not keen to hire me, but I know my knife skills and other skills say more than my resume, so I'm pretty vocal about showing my skills. It's a loud industry. If you can't advocate for yourself, no one has time to hear your bullshit.

>>15651250
I already posted about how I'm a restaurant owner. I turned my 12 years of industry experience into a lucrative career. The other guy did 11 years and couldn't do anything else but push carts, that's got to be the lowest rung in the already low rung of retail, and at a Walmart no less. Fucks sake, if you can't read between the lines to figure out that the other guy is either a retard or a drug addicted loser, you're pretty retarded, as well.

>>15651781
working a line for 30 years won't make a person not retarded

Too many people get into the biz to become an "ARTIST" and CRAFTSMAN" all that jive. If I could give you this advice. Go in to make money. How can you sell some dumb bastard a hotdog for $25..That kind of thought, because you will sell them if they are marketed...Sure you can learn from the master chef.."(yawn) but to have the money to have the master chef cook for you is the key! make money babys...Make $135 per whole 5lb chicken...Sell a pasta for $55. rob these SOB's cause this biz is a dead end...might as well have some fun and grow a pair doing ti

>>15651775
you've given me more advice in one post than I've gotten in weeks of making threads. You're a based woman and I would happily work my ass off for you if you were a chef. I wish more women were like you

>saute lead
fuck I wish there were restaurants that big in my city. Literally all of them are at most a 5-6 person line. I really should move

>>15651710
>>15651735
You'll find out from experience when some chef is pulling your dick for free labor. I would never give a stage over an hour for most restaurants, maybe two to three hours tops if it was a truly top of the line place - I'm talking Michelin stars equivalent.

If they don't have you start off with something you feel shows your skills, give 'em 15 minutes and ask for more. "I'm glad to help, but I'm not really making the best use of your time doing this." I've had chefs clearly using stages as free labor and I wish there was more legislation around it, but you have to be your own best advocate. If they can get you in there peeling carrots for five hours for free, they will. That's money in the bank for them. Don't let them have it, because they won't respect you.

>>15651795
yw, I wish you the best of luck. Sorry I didn't read your whole post before I posted or I could have included all of this.

>>15651745
>>15651722
fuck off petty bitch

>>15651827
no bro. We had it down to a science in NYC. We would hire 3 people twice a week to Stage, we would get them to do all our shitty prep work like pick herbs, peel potatoes etc After 2-3 days we let them go and have 2-3 in the background waiting to fill the position. Its unethical but that's the way the cookie crumbles, and it was always the same type person. You could tell a professional right away so they were the people who got hired. Some people like to offer themselves for free to see whats going on in restaurants. Cant pass that up if you have the room

>>15651878
>You could tell a professional right away so they were the people who got hired
was that the people who would say 'no way am I doing prep work for 5 hours for free' or the people that would get it done in 1 hour or some shit

>>15651890
No they were the people who demanded a certain amount of money and position and didnt come in in all meek and ask to work for free..

If you want a job show up in the kitchen around 2:30 after lunch service tuesday-thursday ask to talk to the chef. Ask him if he needs help, dont even offer a resume. If he says no leave. Also walk in through the back kitchen door not through the restaurant..

>>15651908
yeah well I probably wouldn't call myself a professional of that level anyways. If you're gonna carry yourself like that your mistakes are going to be critiqued to the maximum. You better walk in and hold that line position down like a motherfucker on your first day I imagine. Im still young and learning, I may have "experience" but I wouldn't call it professional experience. Still somewhat relying on chefs to not only take a chance on me but also be willing to teach me somewhat.

>>15651923
P.S. if you show up Thursday you more then likely get the job the following day, just in time for weekend service. You better know how to cook because your going in head first

>>15651908
I fucking knew "staging" was kike bullshit. I never once did it, always told anyone who wanted me to do it that I don't do anything for free. Never got turned down, either.

>>15651950
well its nice you have drive but since you are still young, go in another direction. This business sucks, it really does especially in this day and age. It wont be long until you see regular fights in Fine Dining restaurants like fast food places! lol!

>>15651961
good man.

know whats worse then Stage? Chasing the fucking boss for your pay check after a 50 hour week of complete BS! And it will happen many times in this stupid career too. Show me a dickheaded stock broker that has to drive to his bosses home at 11pm to get his pay check that is 3 days late?

>>15651878
>Its unethical but that's the way the cookie crumbles
Maybe if you're a shitty kike. Your line did not respect you seeing you pull shit like that on people who very well might have been them. Neither did your stages have anything worthwhile to prove if they'd come for more than one hour for free. The blind leading the blind as it were, plenty of boogers in your picked herbs.
>Cant pass that up
You can if you have a shred of dignity or honor, but clearly you're used to working at places so frightfully mismanaged they can't afford to be good people.

>>15651890
>>15651950
You're overestimating the skills it takes to do line. A kitchen is a rhythm, a groove. You can't know the rhythm of a kitchen you've never worked in before you get there; you'll never lead a line or hold a station solo on your first day. The best thing a prospective hire can do to impress is show basic knife skills and to ask questions that show he knows what he's doing and that he read the menu before he came.
>I saw you have a ceviche - is that poached or lime-treated?
>Should I keep my belongings in my car or is there a good spot for them in here?
>Are most people here cross trained on different stations?
>Do you polish all this stainless nightly? Do we throw water?
You don't need to prove that you already know the groove, because no one does. You only need to prove that you know how to identify and get into the groove.

>>15651998
>You can if you have a shred of dignity or honor, but clearly you're used to working at places so frightfully mismanaged they can't afford to be good people.
>>>15651890
Hell yeah, I also roasted hundreds of cases of live crayfish in the oven too! Im a heartless bastard I admit it..

>>15652001
>it's fun and cool to be a cumstain of a person, it's just the industry brooo
Wouldn't work in a kitchen staffed by useless jabronis. Plenty of good kitchens looking for good help.

>>15652007

>>15651980
I like it and Im sticking with it. This industry is perfect for me its just a shitload to learn before you can garner even the smallest modicum of respect or even be given the opportunity TO learn in any kitchen better than a greasy-spoon. I've been in a lot of different industries, been a lot of different things before I was a cook despite the fact I'm young. This is the only thing that hasn't felt like absolute toil and torment to me. Don't get me wrong its still work and working sucks, but if you can work with something you love - like food; then you've got it better than most. Especially if you're wise enough to realize wealth is much deeper than finances. I'm just at a really shitty point in my career where I need a chef to take me on so I can get the fuck out of this greasy spoon im in now and atleast be around a handful of people I can actually learn something from. I'm teaching myself as much as I can, but can only purchase and eat so much product so its pretty slow going, not to mention it doesn't give me alot to show for. The portfolio advice that lady chef anon gave me was a great idea and I'm definitely going to start building one so I have atleast SOMETHING outside of knife skills to show if a chef gives me the chance to impress him.

>>15651998
this makes me feel alot better about the stage I did. I think I was able to identify ingredients and menu items enough times to the sous chef to show atleast something credible, and by the third appetizer ticket I made I wasn't even looking at the spec sheet which I hope he noticed. Kindof just felt like I was working, time just flew by I didn't even realize I was there for 3 hours. I didn't get a call the following day so I don't even know what to make of my performance, I definitely don't feel great about it overall personally but im hard as fuck on myself. The sous chef mentioned I should take the job like 5 times if its offered however so that's something I guess. Im drunk and rambling now

>>15652020
>I'm just at a really shitty point in my career
get a job in Vegas..seriously

worked at this renowned french restaurant in LA and the coked out sadistic chef use to abuse all his stage. I once witnessed him dip a towel into a boiling stock pot with tongs then throw it across the room at one of them. It hit the guy in the back of the neck and he got a nasty burn, but he sucked it up because he wanted to work there

>>15652060
thats absolutely ridiculous and hard to believe. if its true, first off who the fuck would want to work for someone like that and second why would you get any respect from anyone in that building if you didnt give that man the hands immediately. shit he probably likes to fight if he acts like that, I think in every which way you'd be better off rocking that dudes shit

>>15650130
why could a chef not learn how to code?

>>15652081
thats just a power hungry chef. Imagine having the power of the Presidency

>>15651766
i went to sleep, that was somebody else you were talking with. the stage is super important for a couple reasons:

>1: the team gets to see/interact with you
everybody knows almost immedistely whether youre a faggot or not. and then after you leave, everybody talks about you. whether youre the worst or “yeah that guy was chill”
>2.) the chef/manager gets to ask everybody who you were paired up with how you did, and they can assess your skill level. people bullshit resumes ALL THE TIME. you get to see where the rubber meets the road, so to speak
3.) it is as much a chance for you to interview the team/kitchen program as it is a chance for them to be interviewing you

when i first moved here to nashville i had like 4 stages lined up immediately. wont mention any names, but my first one i was super excited about and it was judt an awful experience. the cdc was cool, everybody else were a bunch of cocky faggots. i always bring sour gummies and dr pepper when i stage, because i know i would be over the moon if a stage brought snacks for the team.

>uhhh.. yeah, we dont eat candy and the chef doesnt let us drink anything but water because it interferes with your ability to taste

yeah. okay lol. exec chef was a fucking dick, the line cooks were all arrogant dicks, AND they kept me for a 12 hour shift including breakdown/cleaning and didnt even feed or pay me. where i came from, we both laid AND fed the stage. they came in to prep and set up then worked service from 5-7 or 8ish.

Dodged a fuckin bullet there. I was livid.

>>15651775
this is a good take. idk if the industry is like that and if a place IS sexist in that way its probably a trash kitchen. kitchen work is work women can do just as well as men as theres no physical aspect giving men the edge

>>15651908
Fucking retarded faggot lol. You dont get hired without a stage. Nice restaurants do week long stages to really separate the chaff from the wheat because again, people lie on resumes constantly

>>15652007
>jabronis
haha nice. i love that word.

>>15652020
you need to make the jump now. do you live in/near a city? you max out pretty quickly in greasy spoon/bar kitchens, there isnt a whole lot to learn and its a bad environment. im the guy who originally said id hire culinary grads to wash dishes. ive told chefs before, with my resume which is pretty fucking mint, that id wash their dishes part time if they just gave me a shot if they didnt have any availabilities. ANYTHING to get my foot in the door. thats the attitude people are looking for.

ill take work ethic and a good attitude *any* day as opposed to the most technically proficient/educated/experienced cook in the world if they were a real shithead/abrasive/cocky person. remember, you are spending 60 hours a week with this person so attitude and potential/trainability is empirical. i can teach you how to make a vichyssoie or meringues, i cant teach you work ethic or how to not be a jabroni

>>15653159
**crucial, not empirical

sorry bros i just awoke

>>15649997
What a delicious fucking woman, imagine the giant sons you could birth out of that fucking hole. Fuck yes.

>>15653182
she's 5'5 bro

>>15651643
not all black people are like that, but the really black people are
if you're serving some real niggas, it's safe to assume they want it burnt to hell

>>15653116
the chef doesnt let us drink anything but water because it interferes with your ability to taste
> :|
I want to be in fine dining, I know im years away with the apprentice style upbringing im following unless I take a dish pit job at one which I wont, but this is pretty ridiculous. How did you not burst out laughing at that. Plenty of palette cleansers laying around in a kitchen. Besides soda does not leave that much of a residual taste, I think chef was just a cheap ass. Sounds like you did dodge a bullet.

>>15653159
if I could afford to pay my bills on a $9/hr at best dishwashing job I wouldn't be so opposed but I just could not make ends meet like that unfortunately. Unless its common to pay dishies in fine dining more like shift leads in a greasy spoon get paid. Id rather just show them I'd be more than happy to literally take all the line deep-cleaning upon myself alone for years, or atleast until I was promoted and another apprentice type hired.
>60 hours a week
another reason I need out of this fucking greasy spoon. I'll never get OT or a salary in one. I really wish I could've shown my work ethic more, I came to cooking from construction for my alcoholic dad, I've never met anyone that can work harder than me. I used to haul lumber for 8 hours straight in 110 degrees / no shade

pretty much all industries are cancer once you get to know them
i'm sure there are a few decent ones, but i'm old enough and have been through enough to know that pretty much all occupations are shit
if it's gonna be shit (which it will be), at least make sure:
>a) the hours aren't awful
>b) the pay is good
>c) it doesn't destroy your body
that's my 2 cents

>>15653298
oh also I do live in the biggest city in my state but in the bible belt, people eat out more here than anywhere but yet I don't think there is even a single Michelin starred or similarly acclaimed restaurant in my 600k population city. Like 15 different steakhouses of varying degrees of fancy is pretty much the upper echelon. Other than that its a small handful of bistros with unique menus that do their job well and use locally sourced ingredients, one of which is where I applied and staged. The cook scene here is pretty hard to get respect in, most chefs seem to both hate culinary students openly yet expect me to have a degree and get annoyed as fuck having to train apprentice system people like myself even though it should be safe to assume im prepared to work hard as fuck being an apprentice.

>>15653298
i was actually offended, it was bizarre. a nice gesture thrown right in my face.

i dont mean literally quit your job to wash dishes but maybe go on your off days to stage or whatever. youll figure it out

>>15651878
staging is the most bullshit part of this industry, just like the unpaid internships of the white collar world
the only thing that differentiates it from slave labor is that idiots go into it willingly
cooking is a trade, and i don't do work for free
a plumber or electrician isn't going to to a job for free

>>15653186
with a face and build like that?
naw, she's pretty close to 6'

>>15653389
bro

>>15653343
there aren't a lot of Michelin rated restaurants in the states, as it's a euro organization
the organization for the US is the James Beard Foundation

>>15653396
just look at any online dating site, most girls who are that tall tend to have a thicker frame, or tend to be a bit more heavyset
you don't often see a girl who is 6' and is thin
though this might just be a midwestern thing

>>15649971
You're the worst kind of a jew

>>15653386
you're an idiot and you're wrong. a working interview is the most important and essential aspect of hiring in the industry. see my post here >>15653116

>slave labor
lmao. your time is so valuable that you can't fuck off in a kitchen and meet some people for a few hours then sit down for a free meal after? the experience only benefits you in the end.

you're exactly why stages exist. i'd know immediately that you were the exact kind of person i would never want to work with.

>>15653406
it was a joke, to make him seem even smaller by comparison.