|
Tezcatlipoca posted:Yeah it's the highest grade followed by choice, select and commercial. "Wait what about angus? Where does that fall in the quality scale?" Actual question from a guest.
|
#
?
Sep 24, 2017 21:01
|
|
|
|
| # ? Apr 20, 2024 07:20 |
|
|
 http://houseofprimerib.net/mobile/home.php
|
|
#
?
Sep 24, 2017 21:14
|
|
|
I think prime rib however is an older nomenclature. I'll post the video later if I can find. Chef step's Chuck roast I think.
|
|
#
?
Sep 24, 2017 22:35
|
|
|
I really need to reverse sear a rib roast on my bbq. Sandwich Anarchist posted:"Wait what about angus? Where does that fall in the quality scale?" Lol, I'm not surprised. Wait until they find out there are multiple types of angus. I just started culinary school at a community college. My knife skills need lots of work. Tezcatlipoca fucked around with this message at 23:17 on Sep 24, 2017 |
|
#
?
Sep 24, 2017 23:14
|
|
|
Tezcatlipoca posted:I really need to reverse sear a rib roast on my bbq. Just use your knife to kill yourself now and spare yourself from this industry?
|
|
#
?
Sep 25, 2017 01:26
|
|
|
Tezcatlipoca posted:I just started culinary school at a community college. My knife skills need lots of work. https://www.youtube.com/watch?v=VrS3mGZ_Nok practice every day, you'll get it down
|
|
#
?
Sep 25, 2017 02:44
|
|
|
Sandwich Anarchist posted:Just use your knife to kill yourself now and spare yourself from this industry?
|
|
#
?
Sep 25, 2017 02:46
|
|
|
Sandwich Anarchist posted:Just use your knife to kill yourself now and spare yourself from this industry?
|
|
#
?
Sep 25, 2017 03:27
|
|
|
Cross posting from the restaurant reccomendation thread since it doesn't see as much action: If you could eat anywhere in Portugal and someone else would pay for it, no matter what, where would you eat? Because that's the situation for my honeymoon in June, and goddamn if I don't want to eat at a Michelin starred restaurant at least once in my life. My fiancee is allergic to shellfish, but other than that, we'll try anything, especially if it's spicy. Also, if you know any places there with good traditional charcuterie, I'd love to hear about it.
|
|
#
?
Sep 25, 2017 03:37
|
|
|
Tezcatlipoca posted:I really need to reverse sear a rib roast on my bbq. Serious question. Have you worked in the industry before? If not, save yourself a few grand and go wash dishes and do prep for six months. You'll know by then if you can do this for a living.
|
|
#
?
Sep 25, 2017 04:16
|
|
|
Liquid Communism posted:Serious question. the one plus side of going the community college route is its probably dirt rear end cheap i think i barely spent a grand total for my 'education' before i thought better of it and got the gently caress out i also got to gently caress around in a pretty decent commercial kitchen on my own time with decent product, made some good friends along the way, and basically fed myself lunch & dinner five days a week in exchange for my course fees
|
|
#
?
Sep 25, 2017 04:43
|
|
|
I've worked in food service off and on throughout my life and frankly those have been the least stressful, least drama filled jobs I've had. Besides what better way to slide into the abyss than to ruin something I love by making it my job?
|
|
#
?
Sep 25, 2017 05:43
|
|
|
Sandwich Anarchist posted:"Wait what about angus? Where does that fall in the quality scale?" what was your answer
|
|
#
?
Sep 25, 2017 05:56
|
|
|
Tezcatlipoca posted:Lol, I'm not surprised. Wait until they find out there are multiple types of angus. Though I generally agree with Liquid Communism, CCs actually have some of the least-bullshit culinary programs because they're necessarily plugged into local businesses to get you into the pipeline ASAP and minimize your debt load because... CC. "most reputable culinary program" is kinda like "smartest chicken in the factory coop" though. It all ends one way. Tezcatlipoca posted:I've worked in food service off and on throughout my life and frankly those have been the least stressful, least drama filled jobs I've had. Besides what better way to slide into the abyss than to ruin something I love by making it my job? Having been exactly where you are right now... I actually can't think of a graceful end to that sentence in a way I'd have listened to me today six years ago. Just please realize that what we do isn't who we are, and institutional cooking is 1000% more civilized than brick and mortar gigs. And I mean that in a bad way. Also a good way. Mostly bad, though.
|
|
#
?
Sep 25, 2017 07:41
|
|
|
On Friday we were slammed from 10:30am to 11:45pm. We needed a second rail to hold the tickets at lunch and dinner. Everyone worked at least 13 hours. The Exec and Executive Sous both put in their notice. They'll both be gone by the time we do our walkthrough of the new expansion. All this poo poo I've done to impress at the new job? Gotta be redone, and I'll almost certainly get passed over anyway as they hire or transfer from outside. Wouldn't want to harm the operation of the most profitable outlet by taking away their most affable team player, after all! Such is institutional cooking. On Saturday I was one of two people on all day while 900 folks wandered the hotel, locked in by Austin's stock-in-trade Surprise Road Construction begun on a Friday and abandoned all weekend, getting drunk and hungry. The one (1) reliever picked a rondeau for a pasta boil instead of a smaller pot, which led the lifer line cook who isn't me--and just so we're clear, this dude is definitely nodding when he comes into work and back from the bathroom--to maddog him relentlessly because he needs the rondeau to retherm queso dip or some idiot poo poo like that. The reliever walks away on the spot because nothing is worth that poo poo. Now we all get to work doubles today and tomorrow. Yay. On Sunday we serve the checkouts and get word that our outlet did a cool million in revenue in 48 hours. I get to feel planar fascitis in one direction in the arch of my right foot, and another direction in the toes of my right foot. Which is weird because usually its the left that gives me trouble when it does. My current career goal is passing ICND1 by November, ICND2 by New Years, and doing something else with myself by February. I reckon I can float for 3 months In Case Whatever.
|
|
#
?
Sep 25, 2017 08:01
|
|
|
mandatory lesbian posted:what was your answer "Are you seriously relaying this question to me Phil? Go somewhere else, quickly."
|
|
#
?
Sep 25, 2017 13:36
|
|
|
Willie Tomg posted:I get to feel planar fascitis in one direction in the arch of my right foot, and another direction in the toes of my right foot. Which is weird because usually its the left that gives me trouble when it does. Nothing like that excruciating limp to the bathroom first thing out of bed in the morning, eh?
|
|
#
?
Sep 25, 2017 13:57
|
|
|
We finally hired enough staff that I get to take a long weekend off. Any have any good restaurant reccs in Montreal?
|
|
#
?
Sep 26, 2017 15:52
|
|
|
Shabadu posted:We finally hired enough staff that I get to take a long weekend off. Any have any good restaurant reccs in Montreal? Joe Beef
|
|
#
?
Sep 26, 2017 16:00
|
|
|
Republicans posted:Nothing like that excruciating limp to the bathroom first thing out of bed in the morning, eh? did you hack my webcam or something, jesus christ man
|
|
#
?
Sep 26, 2017 17:58
|
|
|
Shabadu posted:We finally hired enough staff that I get to take a long weekend off. Any have any good restaurant reccs in Montreal? Oh hells yes, love Montreal. My last trip there was just a couple months back too. Joe Beef is the only restaurant I go to every time I'm there. It's that good. Call now and see about a reservation, because they book up way in advance. If you can't get in there, their sister restaurant just a couple doors down called Liverpool House is just as good, with slightly less red meat-focused faire. When you call to make a reso they'll be able to handle both places. If you like foie, Au Pied De Cochon is an excellent spot to hit. Also books up super early. Chuck Hughe's Garde Manger isn't worth the money, but his other restaurant called Le Brenmer fed me one of the best meals I've ever had, and it's a much smaller, more intimate place. Not sure if Danny Smiles is still in the kitchen there, but when he found out I'm industry they plied me with booze and he kicked his garde guy off their station for a few minutes so he could make me an off-the-menu app. Dude was awesome as gently caress. If you're looking for a not-famous out of the way place that does incredible French food, I had an incredible meal at Le Pegase on my last trip. It's BYOWine as well, which makes it a not crazy expensive dinner. I'd say those are my highlights. If you're looking for anything else specific, let me know. I've done up Montreal a bunch, I loving love it there.
|
|
#
?
Sep 26, 2017 18:12
|
|
|
Looks like Sunday is our day in Canada for the trip, booked at PDC after salivating at ham from the shack and maple toffee milk shake.
|
|
#
?
Sep 26, 2017 19:11
|
|
|
Willie Tomg posted:did you hack my webcam or something, jesus christ man At least this time you weren't woken up three hours before the alarm by a leg cramp.
|
|
#
?
Sep 27, 2017 00:16
|
|
|
Willie Tomg posted:did you hack my webcam or something, jesus christ man Sciatic pain is also hosed like that too, yeah.
|
|
#
?
Sep 27, 2017 04:44
|
|
|
All this does is want me to travel to Canada. It sounds chill.
|
|
#
?
Sep 28, 2017 15:53
|
|
|
A Man and his dog posted:All this does is want me to travel to Canada. A mean head cold is tearing through the resto I work at, so the entire front of house is ripped to the tits on cough syrup so that we don't appear sick. Because we work in an industry where people don't get sick days. Downside: we all feel like garbage Upside: I feel like I'm underwater
|
|
#
?
Sep 28, 2017 16:10
|
|
|
i did the community college culinary thing and i think i paid like maybe $500 over 2 years and got great connections and job offers before even graduating. the catch is that you cook for a living
|
|
#
?
Sep 28, 2017 21:56
|
|
|
I got laid off. Or got 2 weeks notice that I'm getting laid off. Woo, jobhunting.
|
|
#
?
Sep 28, 2017 23:29
|
|
|
MohawkSatan posted:I got laid off. Or got 2 weeks notice that I'm getting laid off. Woo, jobhunting. The Restaurant Industry Thread: Everything else might suck, but it's impossible to be unemployed for long Good luck finding something that you enjoy!
|
|
#
?
Sep 29, 2017 00:33
|
|
|
Naelyan posted:The Restaurant Industry Thread: Everything else might suck, but it's impossible to be unemployed for long The Restaurant Industry Thread: Endless prospects in the mines of misery!
|
|
#
?
Sep 29, 2017 01:18
|
|
|
today i had to cover for a sick server instead of doing office poo poo, and honestly, i felt kinda guilty making all of that money while she was sick at home.
|
|
#
?
Sep 29, 2017 01:50
|
|
|
e: wrng thread
|
|
#
?
Sep 29, 2017 03:16
|
|
|
The Restaurant Industry Thread: Don't forget: you're here forever
|
|
#
?
Sep 29, 2017 03:50
|
|
|
We've just hired on some new people, one to try and replace a fantastic cook who got a degree, fell in love, and moved up in the world, and another additionally to possibly replace that guy because he's having a hard time hacking it, or if the first guy figures it out, one of a couple other gently caress-ups. One that treated a couple customers like poo poo while he was off the job but drunk as gently caress at the bar (pretty normal for our dive, but not the driving our customers away part) and another because he's a moron who couldn't graduate high school and refuses to follow sanitary procedure an takes every shortcut he can because he's a total shoemaker and thinks he's king poo poo. Either way, I'm the guy training the new guys in while people what their replacements settle in with a terrified look, and it's a relief to know we're shedding our gently caress-ups.
|
|
#
?
Sep 29, 2017 04:19
|
|
|
This is gonna sound bad but bear with me. I almost hosed up the other day, cause we're opening a new store and signed on a new partner. Well him and his wife and 2 other couples who are with the partner come in yesterday to train. No one tells me poo poo. So I had no clue, but I was getting flirty with one of them. Thank god my bro who I've worked with for ten years was like "THATS THE PARTNERS WIFE" I immediately took a hard left. Woof.
|
|
#
?
Sep 29, 2017 05:27
|
|
|
Everyone Who Has Ever Posted In This Thread At Once posted:
|
|
#
?
Sep 29, 2017 09:04
|
|
|
It's beautiful. Sickchat: since moving to supply, I still seem to have the turbo-charged immune system that years of working in F&B grants to those who made the correct blood sacrifices.
|
|
#
?
Sep 29, 2017 15:21
|
|
|
bloody ghost titty posted:It's beautiful. I think that's one of the perks. I get sick roughly once a year these days, and generally mild at that. I think I've been legitimately ill (as in, nonfunctional for a day or more) maybe 3 times since I left the industry.
|
|
#
?
Sep 29, 2017 16:09
|
|
|
Republicans posted:
this is a good take on a tired, tired joke
|
|
#
?
Sep 29, 2017 16:47
|
|
|
|
| # ? Apr 20, 2024 07:20 |
|
|
I still want out but now that this week has let up somewhat, I'm having good days even when I'm working. Things mostly operate as they should, people mostly work together, I work and go home and do other poo poo as I've always wanted. poo poo's hosed, yo
|
|
#
?
Sep 30, 2017 03:35
|
|