Being a Chef as career.

[melbufrauma]

how does one, or i guess in this situation, three, get away with busting a nut in pasta without being seen by another employee or manager?

[Daydreamer]

how does one, or i guess in this situation, three, get away with busting a nut in pasta without being seen by another employee or manager?

Nooo idea. I wondered that myself, but apparently it really did happen. I need to see if I can find more info on it. All I know is that the entire community has pretty much black listed Olive Garden...

[Lockecole]

Wow, that might be the most fucked up story Ive ever heard....never having alfredo again in my life.

[Correction]

Just don't eat at chain restaurants; they have notoriously low standards of hiring staff/chefs. Go to reputable places and assume nothing but risk when you go anywhere that wasn't on recommendation. I've learned my lessons.

On topic being a chef in even a moderately successful restaurant is probably about as stressful as an ER doctor. You have volatile customers who say nothing when they're happy and explode into flames when you upset them even a little. I could never put up with that level of intensity.

[Not Kuno]

Ok so... I'm never eating outside my house ever again.

[Ivaden]

The culinary students at my college have class for 8 hours straight I think. Props to (them) and you for being so dedicated to something to go to a single class for eight hours (even though I don't think you hinted to going to school for it, didn't read thread much... still crazy). I know I'd have said fuck it if I learned my classes were eight hours, but I get to settle for four hours a class.

[Daydreamer]

The culinary students at my college have class for 8 hours straight I think. Props to (them) and you for being so dedicated to something to go to a single class for eight hours (even though I don't think you hinted to going to school for it, didn't read thread much... still crazy). I know I'd have said fuck it if I learned my classes were eight hours, but I get to settle for four hours a class.

I'm actually touring a culinary school campus on Monday. 8 hours a class isn't bad if you consider that it's more hands on and not the typical class. Actually I look forward to the school even if I don't use it to become a chef.

[Elesirdur]

how does one, or i guess in this situation, three, get away with busting a nut in pasta without being seen by another employee or manager?

Because everyone is in on it, that's why. Or at least the 3 people that did it have enough seniority to just fire anyone who says different. Working in the lower ranks in a kitchen makes you exceedingly expendable. There are always more people out there who can wash dishes or prep bulk salad.

The culinary students at my college have class for 8 hours straight I think. Props to (them) and you for being so dedicated to something to go to a single class for eight hours (even though I don't think you hinted to going to school for it, didn't read thread much... still crazy). I know I'd have said fuck it if I learned my classes were eight hours, but I get to settle for four hours a class.

That's a good system as it will prepare the students for the rigours of daily life as a chef.

[Remyo]

lol @ the olive garden in t-town.

anyways if you think you'll hear compliments on your food, don't expect much. Also, corporate restaurants will only close on christmas day. The corporate headquarters for RT were closed the whole weak for thanksgiving but they made tons of ppl work the whole day. pricks.

on a side note I was shocked when the movie "Waiting" came out because everything (even the design of the restaurant) reminded me of my workplace. it was strange.

[Dolmen]

I have a really good friend that is a Sous Chef for one of the Clyde's restaurants (group of more upscale restaurants in the DC area), and he seems to enjoy it. Before that he worked in the kitchens of some really nice restaurants in both San Francisco and Northern Virginia, and said it burned him out. As a straight chef, as in working the kitchen, the pay to hours worked ratio is going to be horrible. As a sous chef, the pay is better, but it's still not great. Basically put up with BS for a while so that you can learn technique/info from your head chefs, learn the business, get accustomed to a restaurant, etc..., and then you can make better money.

It's a very thankless job, however it will definitely get you a lot of friends looking for free food..

[Daydreamer]

lol @ the olive garden in t-town.

anyways if you think you'll hear compliments on your food, don't expect much. Also, corporate restaurants will only close on christmas day. The corporate headquarters for RT were closed the whole weak for thanksgiving but they made tons of ppl work the whole day. pricks.

on a side note I was shocked when the movie "Waiting" came out because everything (even the design of the restaurant) reminded me of my workplace. it was strange.

Honestly I don't see why anyone that is serious about cooking as a career would work at a chain restaurant. It's just....ugh....

[Mizango]

It's a very thankless job, however it will definitely get you a lot of friends looking for free food..

This is probably the biggest complaint that I get from co-workers and friends that work or have worked in the kitchen.

Speaking on horror stories, you are foolish if you think a Chef or someone that preps your food washes his/her hands EVERYTIME after handling their package, sneezing, trolling for boogers, or wiping their own ass in the RR. One of my old buddies worked for 2 different restaurants and saw this happen 2 different times over the span of 6 years.

In the first restaurant the chef; while prepping a steak, was scratching his scrotum and smelling his (Guys know what I am describing) vile crotch rot, from working in a hot, sweaty kitchen the entire shift. He then began to prep, turn and handle the steak with said scrotum juice on his hands. After the steak was prepped and cooking he then began cutting tomatoes and lettuce for the House salad that immediately went out to the waiting customers.

This one particular time second afore mentioned chef would run to the RR (in the middle of mixing ground beef by hand) due to a stomach ailment at the time, he would exit the one person RR and ask for a dry paper towel to wipe the stray shit pellets and streaks off of the side of his index fingers from him hastily wiping his ass, and IMMEDIATELY resume mixing the ground beef with his shit stained hands. The The entire staff knew he never washed his hands, and jokingly would call him "stink". It was a running gag for a long time between the wait staff, noone ever said anything to him and he still works there as the cook to this day.

Keep in mind that I am referring to 2 different chefs at 2 different restaurants years apart. Luckily my friend would never let me or anyone else he knew eat there (including his parents) unless we came near closing time where he could make it himself. These are just 2 such occasions, I would be here all day if I had to re-live everything that I have heard/seen. I am assuming that everyone knows not to throw fits and send your food back to the chef, if you ever run into a situation of unsatisfactory food, ask for a refund and leave, never, ever under no circumstances send your food back, or have them make it for you "hot and fresh" and think its "on the house".

In the end the joke is only on you.

[Remyo]

lol @ the olive garden in t-town.

anyways if you think you'll hear compliments on your food, don't expect much. Also, corporate restaurants will only close on christmas day. The corporate headquarters for RT were closed the whole weak for thanksgiving but they made tons of ppl work the whole day. pricks.

on a side note I was shocked when the movie "Waiting" came out because everything (even the design of the restaurant) reminded me of my workplace. it was strange.

Honestly I don't see why anyone that is serious about cooking as a career would work at a chain restaurant. It's just....ugh....

it isn't a career, it's a job, one I do not wish to continue.
Honestly I don't see why anyone that is serious about cooking as a career should be alive.

[Daydreamer]

lol @ the olive garden in t-town.

anyways if you think you'll hear compliments on your food, don't expect much. Also, corporate restaurants will only close on christmas day. The corporate headquarters for RT were closed the whole weak for thanksgiving but they made tons of ppl work the whole day. pricks.

on a side note I was shocked when the movie "Waiting" came out because everything (even the design of the restaurant) reminded me of my workplace. it was strange.

Honestly I don't see why anyone that is serious about cooking as a career would work at a chain restaurant. It's just....ugh....

it isn't a career, it's a job, one I do not wish to continue.
Honestly I don't see why anyone that is serious about cooking as a career should be alive.

That's exactly what I mean though. You don't want cooking as a career, just a job, so why not work at a RT or Applebees or whatever. For someone who wants to make a living out of it, they would probably not work at a place like that. I don't mean any offense by it or anything like that.

Also: "Honestly I don't see why anyone that is serious about cooking as a career should be alive." ... Wait what? Why not? It sounds as though you are saying "I'd love to never have a good meal when I eat out again!"

[Remyo]

lol @ the olive garden in t-town.

anyways if you think you'll hear compliments on your food, don't expect much. Also, corporate restaurants will only close on christmas day. The corporate headquarters for RT were closed the whole weak for thanksgiving but they made tons of ppl work the whole day. pricks.

on a side note I was shocked when the movie "Waiting" came out because everything (even the design of the restaurant) reminded me of my workplace. it was strange.

Honestly I don't see why anyone that is serious about cooking as a career would work at a chain restaurant. It's just....ugh....

it isn't a career, it's a job, one I do not wish to continue.
Honestly I don't see why anyone that is serious about cooking as a career should be alive.

Also: "Honestly I don't see why anyone that is serious about cooking as a career should be alive." ... Wait what? Why not? It sounds as though you are saying "I'd love to never have a good meal when I eat out again!"

I don't eat at restaurants.

[Daydreamer]

lol @ the olive garden in t-town.

anyways if you think you'll hear compliments on your food, don't expect much. Also, corporate restaurants will only close on christmas day. The corporate headquarters for RT were closed the whole weak for thanksgiving but they made tons of ppl work the whole day. pricks.

on a side note I was shocked when the movie "Waiting" came out because everything (even the design of the restaurant) reminded me of my workplace. it was strange.

Honestly I don't see why anyone that is serious about cooking as a career would work at a chain restaurant. It's just....ugh....

it isn't a career, it's a job, one I do not wish to continue.
Honestly I don't see why anyone that is serious about cooking as a career should be alive.

Also: "Honestly I don't see why anyone that is serious about cooking as a career should be alive." ... Wait what? Why not? It sounds as though you are saying "I'd love to never have a good meal when I eat out again!"

I don't eat at restaurants.

Touché. Though that still doesn't explain why I should go die because I am thinking of a serious career in cooking...

[Remyo]

[quote=Daydreamer]

lol @ the olive garden in t-town.

anyways if you think you'll hear compliments on your food, don't expect much. Also, corporate restaurants will only close on christmas day. The corporate headquarters for RT were closed the whole weak for thanksgiving but they made tons of ppl work the whole day. pricks.

on a side note I was shocked when the movie "Waiting" came out because everything (even the design of the restaurant) reminded me of my workplace. it was strange.

Honestly I don't see why anyone that is serious about cooking as a career would work at a chain restaurant. It's just....ugh....

it isn't a career, it's a job, one I do not wish to continue.
Honestly I don't see why anyone that is serious about cooking as a career should be alive.

Also: "Honestly I don't see why anyone that is serious about cooking as a career should be alive." ... Wait what? Why not? It sounds as though you are saying "I'd love to never have a good meal when I eat out again!"

I don't eat at restaurants.

Touché. Though that still doesn't explain why I should go die because I am thinking of a serious career in cooking...[/quote:3or43hh1]
just a differentiation of opinion.

[Vedder]

I am assuming that everyone knows not to throw fits and send your food back to the chef, if you ever run into a situation of unsatisfactory food, ask for a refund and leave, never, ever under no circumstances send your food back, or have them make it for you "hot and fresh" and think its "on the house".

In the end the joke is only on you.

This is why I take extra care to order exactly what I want from the menu. If you order some shit with "extra this" and "no that" and "can I substitute for this" ... then you are just asking for your order to be fucked up.

Then you are faced with the russian roulette of sending it back... or you just have to eat something you don't want / walk out.

I honestly cannot remember ever sending something back at a restaurant. Now... I've gotten the wrong order at a fast food joint, but I've gotten out of my car and watched them make it right. Getting back in line at the drive-thru just to exchange a wrong order is gonna guarantee you a poo burger.

[Elesirdur]

I am assuming that everyone knows not to throw fits and send your food back to the chef, if you ever run into a situation of unsatisfactory food, ask for a refund and leave, never, ever under no circumstances send your food back, or have them make it for you "hot and fresh" and think its "on the house".

In the end the joke is only on you.

This is why I take extra care to order exactly what I want from the menu. If you order some shit with "extra this" and "no that" and "can I substitute for this" ... then you are just asking for your order to be fucked up.

Then you are faced with the russian roulette of sending it back... or you just have to eat something you don't want / walk out.

I honestly cannot remember ever sending something back at a restaurant. Now... I've gotten the wrong order at a fast food joint, but I've gotten out of my car and watched them make it right. Getting back in line at the drive-thru just to exchange a wrong order is gonna guarantee you a poo burger.

Yep, making all sorts of substitutions and requests at anything but a fancy restaurant or one well-regarded for its professional cooking staff is a bad idea. I would say a good 80% of eateries run on very close specs for all their dishes, and the chefs are often not well trained enough or have the time to make all sorts of weird modifications to the same dish they've made 100 times every single night. And by 'well trained' I mean having a professional attitude that is sensitive to customer requests and not deciding to jerk off in the dish because they're too immature to deal with the situation rationally.

Same thing even goes for pizza places. Ordering the "Everything pie, but take off the black olives and onions and put on banana peppers and kalamata olives"
will damn near guarentee that your order gets fucked up, especially if it's during rush times at supper, during hockey/football games. The best thing is to just make a custom order with explicitly the ingredients you want on it. However, this usually only works at local shops where they calculate the price of the pie by the number of ingredients, regardless of whether it's one of their standard pies or not. At big corporate places where they make hundreds of the menu pies in advance, or have them shipped in, you will pay extra to have someone actually assemble the pie themselves, as opposed to just getting one from the cooler and into the oven.

[Norelco]

Heh, this thread is fucked up now that I'm hearing the shit that goes on at these restaurants. My friend pretty much custom orders everything he eats when we eat out and it annoys the shit out of me, but he has like severe OCD and likes things a certain way. Hah, I'll have to point this out to him and see if I can freak him out.

In other news, when I was in highschool I heard a kid in my class worked at a pizza place and fucked a ball of dough until he came in it and made a pizza out of it for sale to the public.