/ck/ - Food & Cooking

[Anonymous No.15594332]

how many of you actually work as professional chefs? everytime i come to this board its like meeting very young chefs that are extremely pretentious and on the peak of Mount Stupid at their first job

[Anonymous No.15594391]

>>15594332
Is that the asian version of Nick Avocado?

[Anonymous No.15594397]

>>15594391
Yeah it's Rick Ravacado

[Anonymous No.15594399]

if you are going to meet a chef on this board, it's very likely that they are
>very young chefs that are extremely pretentious and on the peak of Mount Stupid at their first job
because they are probably not at a busy, established restaurant but rather someplace new with little to no past reputation which can't afford experienced and/or distinguished chefs
i imagine that the other chefs are running busy , established or hip new restaurants with experienced restaurateurs so they probably have little time to post on this board and probably have no reason to disclose their identity

[Anonymous No.15594476]

>>15594397
kek

[Anonymous No.15595447]

>>15594332
Not a chef, sous at a pretty high end italian/greek place in one of the countries less famous golf tourism villages. Honestly i never come on this board. I was trying to get to /k/.
I am not particularly talented, every day i keep learning more shit from people who have been in this game longer than me.

There dosen't seem to be anybody who actually works in the hospitality industry here, everyone is either discussing fast food slop or the latest reddit food with rediculously elaborate plating for a home meal. Im really not sure why people hold my job and my execs job to a high esteem, this shit is litterally a blue collar trade. The hours suck, i never see my family, the work is fucking hard. I really hate cooking, i just happen to be pretty okay at it and being a felon, theres very few options for me that don't involve being outside all day.

Im fortunate enough to get paid an above adverage rate in an area that pays bottom of the salaries for this line of work, i still dont make shit.

Im extremely stoned and eating a frozen red barron pizza. You're welcome for the blog post. Ask me something if you want i guess.

[Anonymous No.15595467]

>>15595447
>high end place
>freezer full of pre-fab bullshit

>>15594332
i'd been working at reputable places around the country throughout my mid-late 20's, am in school fultime now, and have been picked up as a weekend sautee/entreemet guy at a james beard award winning restaurant in the city in which i live.

this board isn't for discussing food, you faggot. it's about shitposting and mcchicken posting

[Anonymous No.15595477]

>>15594332
and you sound like a smug gen-x faggot. you have to go back... to facebook.

[Anonymous No.15595491]

>>15595467
High end price wise. The dining room is fucking gorgeous, the building itself is worth 5 mil. But im totally inclined to agree that the food is dogshit

[Anonymous No.15595497]

>>15595467
>>freezer full of pre-fab bullshit
what do you think they do with food when they're not cooking it moron?

[Anonymous No.15595509]

>>15594332
Honestly I can't stop bringing up that I'm a chef and restaurant owner, in every thread, I just don't post often because I'm busy, but I've been cooking as a job since I was 16. /Ck/ is just a fun place to shitpost, and occasionally there are serious threads with serious discussion about cooking and threads about working in the industry, although those threads are typically full of waiters complaining that they had to bring someone water, or they only made $300 cash tips that night

[Anonymous No.15595515]

>>15595491
that's brutal but sounds about right for a business owned by the cheapest people aside from jews in all of europe. greeks are such fucking misers lol (worked for/with many greeks in cleveland)
>>15595497
are you so american that you think all food comes pre-made in boxes? get it together, man

[Anonymous No.15595532]

>>15594332
Worked as a line cook, but that's it.

[Anonymous No.15595536]

>>15595515
>are you so american that you think all food comes pre-made in boxes? get it together, man
what do you suggest they transport the food in their pockets?

[Anonymous No.15595542]

>>15595515
shit, i forgot i'd also worked for a tightwad italian restaurant owner who did own one of the nicest restaurants in cincinnati so he was moreso just a shrewd businessman but invariably kind of a dick.

got diagnosed with some kind of aggressive cancer, beat it, and last time i went to hang out with my old chef and stage for a couple days he paid me generously. but the greeks? never ever in a million years

[Anonymous No.15595549]

>>15595536
>buy foodstuffs
>manipulate foodstuffs into new foodstuffs
>sell at a mark-up
>profit

????

[Anonymous No.15595555]

>>15595549
damn your parents really never told you that you were born retarded, that's rough.

[Anonymous No.15595586]

>>15595515
The greek bastard pays well, he just wont stop berating the peoppe who make him his money. He's an unappologetic racist towards anyone who isn't greek. He constantly drones on and on about how greece could have taken over the world if hitler would have stopped killing jews and focused solely on romanians.

[Anonymous No.15595734]

>>15595586
sounds pretty based desu. i love when old foreigners rant about inane shit
>>15595555
is this some kind of elevated shitposting that's way over my head or is it actually as dumb as it sounds?

[Anonymous No.15596470]

>>15594332

[Anonymous No.15596476]

>>15594332
>everytime i come to this board its like meeting very young chefs that are extremely pretentious and on the peak of Mount Stupid at their first job
those are just the home cooks, industry threads are always full of line grunts and dish bitches

[Anonymous No.15596484]

not a chef i just like insulting people over food because there are thousands of zoomnigger scum who think insulting country specific cuisine is edgy.

[Anonymous No.15596493]

>>15595586
>greece could have taken over the world if hitler would have stopped killing jews and focused solely on romanians.
That's true though.

[Anonymous No.15596505]

>>15596476
Can confirm, there are plenty of dish pigs on /ck/ they just only come out when they get home before whatever recreational drugs they take before doing cleanup wear off.

[Anonymous No.15596511]

>>15596505
And before you bitch about drugs in back of house, find me a single chef that people don't hate that prevents people doing molly or weed after there are no more tickets at the window.

[Anonymous No.15596523]

Extremely amateur home cook here, but professional baker. Currently getting railed by The 'Rona but if all goes well I should still be able to sell my bakery mid year for an okay amount of money. Enough to buy a house and 5-10 acres up in Wisconsin to start a homestead, at least.

[Anonymous No.15596533]

>>15594399
>dont have time to post here
such a weak argument people make all the time comparing things
99% of people spend hours a day on pointless shit there's no reason anyone in any kind of life situation couldn't shitpost on 4chan

[Anonymous No.15596536]

>>15596523
good for you anon, i hope you ll like it

[Anonymous No.15596555]

>>15594332
Short order cook in a seafood restaurant. The bug has bit me though. Went in a month ago as a dishwasher, then become a kitchenhand, then this. I like the chefs, I like the stress.

[Anonymous No.15596558]

>>15596536

'Preciatchya.

My brother is already up there with a really good gig and my parents are moving up soon. I moved down to the south when I was 18 and I'm coming up on 27 now, and I'm finally starting to realize how much I miss my family. My girlfriend used to run a 4 acre organic farm and I'm usually at least competent at most things I do so I'm excited to see how things end up. I don't know if we'll go full market farm or if we'll get jobs and just to subsistence farming but it should be exciting either way. If I can get enough money for the bakery I'm getting a Ural to take my dog and girlfriend around the country for a year before settling down. Probably looking at a 1/2 multiplier on any bakery sale price because of the pandemic but if I'm smart I could still make the money I get last a while.

[Anonymous No.15596560]

>>15594332
i've worked as chef for 11 years now, been head chef at a few places not the high end fine dining kind of place but more quality handmade from scratch family run places

personally I just come here to shitpost and have a laugh mostly just make ironic shitposts and post /ck/ memes and shit occasionally I'll post some OC but actual cooking threads die out pretty quickly on this board,
the pretentious wankers oblivious to their own stupidity are mostly homecooks it seems and the kind of people who watch a few youtube garbage those threads are always posted about idk don't read them and think they know everything now, any thread for kitchen staff usually pretty chill and most people seem to know their shit

can't deny there's a lot of people on this board who seem to have the attitude "everyone here is a moron who can't cook and I am gods gift to culinary world, I will bestow my vast wisdom and teachings to these disgusting peasants" meanwhile they offer up basic ass or just straight up wrong advice and just want to attack everyone and shit on everyones attempts at anything to show how much better they are(n't)

[Anonymous No.15596561]

>>15596511
what you do when we don't have to work is your own fucking business but we still gotta close down/clean

[Anonymous No.15596587]

>>15596558
if your baking business was similar to the one i know, you should be fine, those night shifts add up

[Anonymous No.15596597]

5* hotel bartender here. Team is good, some really talented people with big knowledge in hospitality. But the payment is shit and the majority of managers are stupid w*men.

[Anonymous No.15596616]

>>15596587

Yeah, I'm in the interesting position of being pretty smart (though definitely not brilliant) but also having only half a semester of college education. I went on a full ride for math and physics but quickly realized I hated school. I moved down to the south after dropping out and lived on a hippy commune for a few years, running the dairy and the furniture business there. For taking over the bakery I was basically in the right place at the right time with parents who had the financial means to give me a loan for it. I did a good enough job to double the profit margin in my first year while also paying everyone 30% more, but it'll be interesting to see how things work out moving forward considering I have a wealth of practical experience to back the idea that I'll be at least good at basically anything I do while also having literally only a high school education. I'll be forever grateful for my folks' being well off enough and us having a good enough relationship that I can kind of dart out into the fringe and experiment with my life without a fear of existential repercussion. My parents don't help me with my rent or anything but I don't ever have to worry about being homeless, if that makes sense.

Anyways, there's my blog. I'm sort of drunk after getting home from the bakery and having slept all day yesterday so not being ready for bed yet. Sorry for the loquaciousness.

[Anonymous No.15596619]

>>15596597
>bartender
drink question. Have you ever met a barman who couldnt make gimlet? happened to me last year

[Anonymous No.15596626]

>>15596616
>if that makes sense
it does, i hope wisconsin works for you, i aint sure i would have courage to go into farming. but having farmgf should help

[Anonymous No.15596628]

>>15596619
Young bartenders usually know only mainstream classics.

[Anonymous No.15596632]

>>15594332
This video never fails to make me angry.
Just fucking grab the thing and switch it the fuck off for fucks sake!
But no, instead the mouth breathing down syndrome looking cunt sits there waving this hands about like a scared little pussy bitch.

[Anonymous No.15596635]

>>15596628
i guess i thought that gimlet is basic drink like cuba libre or something

[Anonymous No.15596640]

>>15596632
he purposely let it go for the video content you mongoloid, probably intentionally made it happen too wouldnt surprise me

[Anonymous No.15596684]

>>15596626

Thanks for the support. If we only end up with a small amount of land I have a very loose plan of going into welding. My dad is a patent agent and works in house for Lincoln Electric so it would be interesting to carry on the family legacy in that way.

[Anonymous No.15596701]

>>15596684
you will see, maybe it will open up again and you will be baker again. as far as i know welding is certified work and if you hate school it might be a problem

[Anonymous No.15596706]

>>15596635
Gimlet is like the Old Fashioned or Espresso Martini - most of people don't know them and rarely order them.

[Anonymous No.15596727]

>>15596701

I could see myself going through trade school. The big thing I found is I need to be doing something with my hands or I lose interest really quickly. I absolutely long to be at a graduate or beyond level in math or physics but I simply don't have the capacity to do the desk work to get there. It was very easy for me, on the other hand, to learn the intricacies of sterile milking of cows or artificial insemination and ultimately calf delivery. I think I'd do well in a trade school, but as I said, it's all super dependent on how this bakery sale ends up and that is all extremely contingent on the pandemic.

I will say, though, my brother works at a Google-esque tech giant and my backdoor plan is to pitch an inhouse bakery to them. That would be really great since they have they money to fund it and I am absolutely smitten with bread baking.

[Anonymous No.15596776]

>>15594332
Was a chef for 5 years before I decided I could learn more myself.
Worked at a chain italian restaurant that was more defrosting than cooking
Moved onto a steakhouse for the 4.5 years until the end.
Started on prep, worked up to fryers and then both grill sections (A did raw meat, steak, burgers and stuff, B did cooked meat, ribs, portion fridges, sides and prep)

16 hour shifts back to back did a few 20 hour shifts
Huge team
7-800 a day covers typically, 1300 highest I ever did.
16 year old servers getting run into the ground but making bank.

On the one hand it was a great experience since I knew I could make it in any job after dealing with that for so long.
On the other hand, high turnover meant constant training and the only thing keeping everything together was the core team that had been there since the beginning. Everyone was tired.
I wanted to learn, once I had been on all sections there was nothing left to learn
Wage was shit, but always at work so never got to spend it.

Place was very clearly just taking advantage of the staff, using it's popularity to get fresh meat in.
Sadly i've deleted all my photos of stuff from there, so here's my cat instead.

[Anonymous No.15597208]

>>15594332
I’m a Chef at McDonalds and my wife’s boyfriend says I make a mean grilled cheese, but my perfection is the McChicken.

[Anonymous No.15597342]

>>15594397
Lmfaokek

[Anonymous No.15597734]

I came here for cooking tips and stayed for the abuse, this is a dangerous neighbourhood.

[Anonymous No.15597776]

i'm a professional chef in lockdown mode, haven't worked since october