/ck/ - Food & Cooking

>reeeeeeeeeeeeeeeeeeeeeeeeeee

Fuck off.

>>6974008
I really wish there would be the same rules set in place for /r9k/ as /pol/ and /mlp/.
Keep /r9k/ in /r9k/.
I'm tired of seeing frogs all over the place and people going on about their chicken tenders.

>>6974012
I'm tired of seeing autism everywhere but there's no rules (written or unwritten) to rectify that.
such is life.

Clingfilm is worse than blue roll for this shit, btw.

>Toaster is inconsistent
Half the time it burns, half the time it's underdone. I've never had this issue with a toaster before.

>>6974008
>>6974012
Even worse is when everyone reacts and the thread consists mostly of replies about it.

>>6974026
>tired of autism
>continues to visit the epicenter of autism

>>6973962
protip: take out the cardboard center. Put blue roll into a plastic tub.

>>6973962
bet your collegues were happy having to refire that dish you fucked up by trying to look pro. I'd have legit flipped my shit at you for being such a dumbfuck.
Keep the fucking plate on the bench, you plank.

>blue roll
Every new britbong word/phrase I learn is more retarded than the last.

>>6974708
it's a roll and it blue. Sidewalker

>>6974717
So what? The equivalent stuff here is brown and shaped like a log. Nobody calls it brown log.

>>6974750
Why not? It would seem logical.

>>6974758
To a britbong.

>>6974635
I run the kitchen solo and was strapped for space. Go felch a goat you miserable fuckstick.

>>6973962
I reckon it's possible to plate up the entire table in the space shown in your original post.

>>6973962
>put a tray wrapped in cling film into freezer shelf
>film rips
sigh

>>6976832
same thing with catching tin foil on the oven door as you're loading it.

>>6976891
tin foil in general, rips at any gust of wind hitting it.

>>6976801
Lol, it's not a pic of plating space, or even original blue roll rip. Think I'm gonna stop service to take a pic like some instagram whore? Is a pic of mah kitchen tho.

>>6974192
This, tbh, smh fam

YOU NORMIES TRIED TO PUSH US OUT OF SOCIETY

NOW YOU WANT TO PUSH US OUT OF 4CHAN???

BETA UPRISING NOW

>>6977449
Who on earth are you talking to?

>>6977475
n-nobody....

>>6977496
oooooo the way the floor feels sliding under your hands....so comfy

>>6977501
i want some of those english muffins in the foreground

>>6977336
so it's still space you could have used autardbot.
Anyway if you can hold two plates at once they aren't hot enough fir putting food on.

>>6977336
Well no, you've got a whole meal to cook again because you were a clumsy oaf.

Do alcoholics think of alcohol as a drug or not?
If not, why?

>just spent hours cleaning kitchen
>sister puts sauce covered fork on counter

>>6977619
>>6977622
No complaints for 1.5 years, despite running the whole kitchen solo. If plates are too hot for a chef to hold, they are too hot for a customer to eat off.

Clumsy oaf? As I said, I run the whole kitchen. If it's busy, I need to move fast and do several plates same time.

Although, I am a cook not a chef. Maybe you have a point, but fuck it idc.

>>6977652
srsly you need to a assistant, this is the kind of banter you'd get. No hard feelings I hope. But I'd pick at every little mistake you make in the hope you did the same to me. Working solo at my current place and it's dull without someone to bounce off, so I feel for ya.
Do you run the gaff or are you employed by someone?

>>6977661
No hard feelings at all m8, this is 4chan not a service kitchen. I been running the kitchen solo for 1.5 years, been working here for 3 years. I don't run it, else we'd do more fresh food. As it is, most shit is frozen, fml. Manager calls the shots. Still, fun place to work :)

>>6977677
How many covers do you do on average?

>>6977686
On a busy day?

>ashamed face 'maybe 50'

It's not a busy kitchen.

>>6977700
50 on your todd is a fair few tbh. Nothing to be ashamed about.
Hoping for your sake it's a small, workable menu.

>>6977705
about 30 items on menu, not including variations on jacket pots and samiches. basic pub grub tbh.

>>6977705
I cook at an old folks home atm. 35-40. But 90% is made from scratch daily. It's a hell of a workload to get everything ready on time and today being one of those days where there just wasn't enough hours in the day to get it all done.
There's frozen stuff I can fall back on if I have to, but pride in my work makes me reluctant to do so.

>>6977716
seems like a tall order. No need to be ashamed at all.
Unless you're cooking shit then freezing it.
Buying in frozen can be Ok if needs be but otherwise is a no no.
Still, I suppose it depends on management.

Working AM, asking the PM guy for ONE FUCKING THING. JUST GET THAT ONE SIMPLE THING DONE
And he not only doesn't do the one thing, but adds unnecessary shit to the prep list, and leaves some half hotels of portioned proteins open (rip 2 veal loin chops)

Working PM, heading into the station the middle of a rush, seeing the shit show you walked into and wishing that you just came back from break 10 mins later as you're frantically checking what shits resting, cooking, or still not fired

Also, working PM, actually want to get prep done, get stuck with a fuckton to do in the one hour of prep I have, skip break yet again so I can make sure AM's comfy tomorrow and I'm set for service

I used to be in an easy station and me and my AM were total bros and made sure we got each other's backs and made the station perfect

Now I'm on the hardest station (broiler/partial expo when the food goes w my meat/fish), and I work half AM and half PM for now because my weird fuckin college has classes during a typical PM shit

So I have no idea what shit show in walking into every time I come to work, sometimes they just have to throw me on a different station because a new guys having a breakdown or pasta's, once again, so in the shits even toilet paper can't save him

Oh man, or when you have proteins and shit to slice and you place them on the plates and make shit look pretty and you trust your entremet to set the plates on the pass because your hands are covered in char and grease and you'd get shit dirty, but they just stand there like assholes while chefs simultaneously yelling "put the plates up now/don't dirty the underside of the plate!"

Bruh.

And yet, for some reason, I love every second of it and do everything and more with the biggest fuckin grin on my face

>>6978099
Adding on, I guess it's the uncertainty of working in a kitchen that is kind of my favorite part

So while I bitch about it to you assholes on a Singaporean finger painting forum site, i don't think I'd be happy working in any other field

>>6978117
'spose.
Ran around liek a dick today because running after other people and shit. made tasty food in the process. Totally worth it.