/ck/ - Food & Cooking

>>6985933

>dubs
>also oysters

>>6985939
>>6985939

different octopus plate

>>6985942

new geoduck plate

>>6985943

cheese plate

>figs
>boucheron goat cheese
>honeycomb
>bacon jam

>>6985945

seared butterleaf

>jalapeno/buttermilk dressing
>hazelnuts
>smoked bleu cheese
>apple/rose hip fruit roll-up
>sliced apple

I can never tell if these dishes are entirely in earnest or an elaborate joke by an embittered chef tired of trying to please a jaded public.

I'd love to eat it just to be sure, but the frequent inclusion of borderline joke ingredients like shishito and micro cilantro are what trigger my skepticism. I'm holding my breath for the peanut butter soup with smoked duck and mashed squash.

Please continue the threads, whatever they may be about. I love a mystery.

>>6985951
>>6985951

baby beets

>baby beets dredged in rice flour/tapioca starch/corn starch and fried
>kimchi aioli
>roasted farrow
>pea shoots
>sharp cheddar powder

>>6985945
>figs

Lemme guess, San Francisco?

>>6985960
Lemme guess, avocados are an exotic newfangled delicacy?

>>6985952

why are shishitos and micro cilantro joke ingredients? i'm not saying you're wrong, i'm just wondering what you mean.

here's a super serious ingredient.. a soft boiled egg, the shell cracked, and soaked in a black tea/squid ink bath to get weird stained patterns. this one looks like a man with a goatee.

>>6985966
>>6985966

vacuum packed wagyu short rib, packed with onions/saskatoon berries/barrel aged shoyu/salt/pepper and sous vide at 146 degrees for 48 hours

>>6985967

short rib marbling

>>6985968

shortrib w papardelle, foraged mushrooms, and in basically a stroganoff sauce

>>6985968
holy molly

where's your restaurant dude? don't keep us from it!

>>6985970

mussels escoviche

>pickled mussels/shrimp/cauliflower/celery root/watercress/green olive/fennel
>in a pickling juice/white wine broth
>baguette with fennel aioli
>micro cilantro

>>6985966
I mean micro greens (not necessarily cilantro specifically), and shishitos, are the fine dining equivalent of sprinkling chopped parsley on your bachelor slop. It's like
>hmm this tasting menu is a bit too american still, we need a little ethnic fusion pizazz
>oh I know!
>*throws flame grilled shisitos in between the pork bristle foam and the local biodynamic geoduck confit*
>preferably served on something rustic like a miniature cast iron pan or a jagged piece of slate
>WA LA
When shishitos are added to the menu the meal becomes a parody of itself.

I wouldnt pay for any of this shit

>>6985977

you're dead wrong about micros.. they are the best garnish and they can add another flavor element to a dish. the micro cilantro goes so hard..

the shishitos work with the dish, tbh. if they didn't, they wouldn't be on it. i mean i respect your opinion but if you're saying that shishito peppers don't taste good then i wil have to respectfully disagree

>>6985975

>ricotta donuts
>goat milk caramel
>popcorn puree
>caramel corn
>grate marcona almond/orange zest

>>6985983

>sea urchins
>fresh uni

>>6985988

>lightly fried veal sweetbreads tossed in a veal jus/saskatoon reduction
>torched uni
>cauliflower pana cotta
>pickled carrot
>daikon radish

>>6985992

fuck, i forgot about the parm foam, grilled onions, and bone marrow/basil powder

>>6985971

in due time, my man.. we're too new right now and any bad PR could be a problem. once we're established then i'll be open about it

>>6985982

why not?

>>6985983
Of course they taste good, otherwise restaurant menus wouldn't be hypersaturated with them. It's almost a given that if you're not eating at a super restaurant serving traditional regional french/italian/whatever, that it's going to have some random shishitos and micro greens thrown in for "effect".

Mango salsa tastes good too, and so do sun dried tomatoes. I'm saying shishitos have become what those were in the 1990s.

Like I said, I'd love to eat at your restaurant either way. I don't mean to bash your food, I'm just a casual home cook and I can only afford to eat at fancy places with sous vide and gels and foams a couple of times a year.

>>6986000
please atleast which region i the U.S. is it? I must know if it's even plausible for me to go there from where i live.

>>6986002

i didn't know shishitos were a meme; i've literally never seen them on any menu when eating out.. there's no way they're on par with mango salsa and sun dried tomatoes

that's cool you'd still eat our food. the thing is is that each plate is between $14 and $20 and is enough to share between two people. so a lot of customers come as a two top and eat 4 courses with a couple drinks and pay $100-$120 for a nice night out with 2 people. our business model is to bring high end food to people who couldn't ordinarily afford it

>>6986009
Not op but based on the ingredients it's almost certainly in the pacific northwest

>>6986011
> $100-$120 for a nice night out with 2 people
Wait are we talking $120 for both, with drinks?
WTF
What does your drinks list look like?

>>6986016

yeah, with drinks and a tip..

some people go hard as fuck but most spend about $120 for a couple. i don't know shi tabout wine, but we have a lot of that. also some cool cocktails; a smoked honey/bourbon one, a crazy gin one, a blueberry/rum one and a fig/prosecco one

what are these, meals for ants?

>>6986027

no, silly.. they're supposed to be shared and you're supposed to eat 4-6 courses

What kind of meat dishes do you have apart from the shortrib and sweetbread clusterfucks? I wouldn't pay for anything you've currently posted tbh fam.

>>6986042

depends, mang.. the menu changes daily

but there was just the salmon dish in pic related. there's also rare beef which is prime grade tenderloin seared hard and then marinated in sake/soy sauce/brown sugar/jalapeno/sesame oil and plated with cucumber/honeydew melon/wasabi aioli/microgreens tossed in a sesame vinaigrette/grated aged gouda/house made foccacia bread

>>6986009

where do you live, anon?

>>6986042
>>6986042

also: the sweetbread dish is one of the most badass flavor profiles i've ever tasted. the creamy/rich uni against the funky/meaty sweetbread, cut by the cauliflower panna cotta.. then finished by the pickled carrot. it's nuts

>>6986023
>about $120 for a couple.
If that food tastes as good as it looks this is a fucking deal.

>>6986059
>that dirty plate
wipe it before you take a pic moron

>>6986063
San Jose, CA. I'm willing to go to like San Fran if your restaurant is there. Anywhere else.... meh

>>6985943
This empty plate makes me sad, surely there is a better way to plate it so it doesn't look so depressing?

>>6985945
>cheese plate
>only 1 cheese
u dun goofed

how's that cash flow/break even thing going? got a paycheck yet?

what's the bar doing?

>>6986082
i agree, way too much empty space. at least use a smaller plate if that's all your going to put on it

>>6986085

we broke even on the first month of business.. i make like $250-$300 a week cash tips plus my hourly wage (and 5-10 hours overtime per week).. business is really good.

it's generally 60/40 food/alcohol sales

>>6986078

the basil oil was clearly put there on purpose, ya dangus

>>6986079

sorry m8, it's much further away

>>6986082

how's it look depressing? it's a crazy dish

>geoduck crudo (raw geoduck sliced paper thin, tossed in olive oil and a litle salt)
>huckleberry/cucumber/onion relish
>cucumber/gin/celery sorbet
>huckleberry gel
>sea grass
>fried chicken skin
>radish
>green/red shiso

>>6986099
>the basil oil was clearly put there on purpose, ya dangus
but isn't there plenty of it in the middle of the plate? why smear a tiny bit on he side? it looks accidental ya dingus

>>6985983
this shit all looks poncy as fuck imo

>>6986106

the green in the middle is a curry, not basil oil..

>>6986110

i mean yeah, that's kinda the point

>>6986114
>the green in the middle is a curry, not basil oil..
well it looks like it was there by accident

>>6986099
I just was thinking maybe large round white plate isn't the right choice when such little space is covered (albeit beautifully). Slates and wooden boards can easily go mostly empty, but a smaller or different shaped plate, a long rectangle or oval would work imo. Though it's just my subjective opinion and I'm not in the fine dining business unlike you.

Either way, if those prices you named are true, that sounds like a crazy good offer and I would be interested to go there. Keep us updated, bro

>>6986029
what is there to share

>>6986146

you could always go to the pizza hut that's right next door and spend $20 to get enough food to eat for two days.. maybe that's more your speed?

some people want to eat cool shit and i get that it's not everyone's bag.

>>6986128

it's such a nuanced dish that it's not meant to fill someone up, it's meant to make them go damn i've never tasted anything like this before. my picture is shitty, here's a better one
i like the negative space tbh

>>6985968

oh lord yes

>>6986184

man, you don't even know.. it's so so so ridiculously good

is this an elaborate joke thread?

>>6986154
Oh yeah, this way of plating I find much, much more appealing! As I said, I'm not an expert on this, I couldn't put my finger on it but something bothered me. As you say the negative space works much better than having it along the edge

>>6986244

yeah man.. ruse cruise 2015

>>6986246

i think the lighting was just really bad in the pic you didn't like, so it looks dark and unappealing. i like the plating better in the bad picture but i mean it's all personal preference

>>6986244

yes, enjoy red lobster tonight

>>6986270
>anyone makes fun of your pretentious food
>GO TO RED LOBSTER/PIZZA HUT/MCDONALDS THEN

>>6986274

i'm OP and the guy you were responding to wasn't me..

maybe if you hustled as hard as you hated you would be better off?

>>6986281
that quote was as fresh as your local kale salad

>>6986284

lol what does that even mean?

>>6986290
the flyovers are culturally intimidated by kale and avocados

to them, putting either of those words in a sentence is basically saying you hate America and have literally never set foot here

>>6986274
>pretentious food
What the fuck are you talking about? The level of ingredients, thought, skill and overall care that went into making the plates OP has been posting pics of is very high. And the prices he claims people are paying for them seem beyond reasonable. If anything this place is the opposite of pretentious. It looks like a labor of love on the part of the team running the place - total dedication to a vision, with the cost of entry well below what show offs are willing to pay.

If the food tastes as good as it looks any town would be lucky to have a place like this.

>>6986309

lol

>>6986309

somebody gets it.. i'm glad you like what we're doing man

>>6986327
>i'm glad you like what we're doing man
Modernism for half the usual cost of entry? Yeah, I'm down with that. When I go out I usually stay traditional because the places near me that do New American Modernism well cost per person what you charge for dinner for two! If you were located near me I'd be there in a heartbeat.

>>6986365
>>6986327
Guy railing on shishitos here. The only thing that gives me pause is the drinks situation. Call me a faggot but if I'm eating really nice food I want to drink really nice wine, and I don't mean expensive wine just a really nicely chosen list from interesting winemakers.

I love cocktails too but I can't get excited about "craft cocktails" while I'm trying to concentrate on the food. Too busy, too fussy, and gets me too drunk.

Otherwise, I'm with you... I would patronize the shit out of this restaurant if I lived in the PNW.

Very cool man. I love this kinda stuff. I cant wait until I get to a restaurant that makes plates like this. Sadly Im mid america and people here arent into this type of dining yet, hopefully Ill be long gone before the trend gets here though

>>6986374
I hate the notion of pairing cocktails with food. And part of the reason Pinot Noir has become such a popular wine in restaurants is because it's likely to be an acceptable pairing for a wider variety of dishes than most wines, so it works with meals over many courses.

What to drink becomes an issue when the food gets to this level, because it's hard to rely on traditional pairings with non-traditional food. This is exactly the kind of place where I'd rely on the somm's suggestions, and hope they knew their shit.

Good looking dishes, the octopus presentation in your op pic is really cute.

What's your top 5 favourite ingredients and how do you like to use them?

>>6986246
I don't like the geoduck plating either, I thought it was too close to the edge and the negative space looked more empty than elegant.

>>6986374

word, i really dont know anything about wine but im pretty sure we have an adequate selection. there are always wine reps comin in and we're always getting new and better kinds.

>>6986365

well good.. we put a lot of work into all the food. it's just myself and the exec chef and we put out like 120 plates on fridays/saturdays. people are liking what we're doing.

>>6985942
Serrano peppers?

More food pics?
>>6986396
Also you mention it's you and the exec chef, does that mean you're the sous? Cause you mentioned tips earlier in the thread and I have no idea how things work in restaurants but I thought tips go to the service staff = waiters, wine somms, etc

>>6986154
Not the other anon, but that sort of food, while beautiful and skillfully prepared, interests me very little. There's all sorts of "cool shit" to eat in the world, and while none of it comes from Pizza Hut, the stuff you're serving seems like a narrow subset of interesting food that's going to appeal to a narrow subset of eaters. Cool for you and them that there's enough of a market for it, but I wouldn't dismiss peoples culinary interests just because your style doesn't do it for them.

Btw, suggestion for next week's menu: play John Cage's 4′33″ while serving pic related.

>>6986396
>we put a lot of work into all the food. it's just myself and the exec chef
Who are your heroes? Dufresne? Wetzel?

>>6986478
Such tortured logic...

For someone complaining about "narrow subsets" you sure seem fixated on only ever eating the kimchee tacos from the korean taco truck and its immediate competitors, no exceptions.

>>6986478
>the stuff you're serving seems like a narrow subset of interesting food that's going to appeal to a narrow subset of eaters
Not OP, but you make a fair point. Fortunately that subset is particularly well represented among people who drop decent sums of dough on fine dining. The kind of people put off by this kind of plating are usually not those who dine out at high end restaurants very often in the first place.

you are a culinary god

Good job, OP. Getting a Volt vibe.

I wonder whether you guys are trying to play safe. Do you have a lot of creative control as a cook there?

>>6986423

it's not a normal kitchen hierarchy; i do a lot of things you wouldn't ordinarily do as a regular line cook, but i'm also not in charge of other people at all since there's no one else to be in charge of. i make 10% of all tips.

>>6986478

people come eat at our spot because they want to have an experience. they want to eat a bunch of wildly different things that have weird flavor profiles and leave feeling full because our portions are good. if somebody's not into that, whatever. it's subjective.

>>6986483

i never went to culinary school and i don't really follow celeb chefs.. i love jacque pepin and also paul prudhomme

Is this the kind kind of faggy shit my little brother will be expected to cook when he finishes culinary school? Don't get me wrong, the ingredients and flavor combinations look great, but the presentation makes it look like you're charging 50% more just so queers can have some pretty foodie pictures for their instagram accounts.

Looks like the poorfags are finally pulling out of their hangovers they got from trying to drink away the misery of their useless lives

>>6986522

He chortles as he dines on his microgreen with a radish slice and flower petal.

>>6986515
>the presentation makes it look like you're charging 50% more just so queers can have some pretty foodie pictures for their instagram accounts.
Funny you'd think that, because it looks pretty much in line with what you see at many Michelin starred places these days. And it's not exactly a new thing, either.

Something tells me your comment is from an ill-informed perspective. I'm guessing you have little if any experience eating at fine dining restaurants.

(Not OP, btw).

>>6985943
>using fuckin pansies to decorate a seafood dish
good grief at least use samphire. weren't garnishes supposed to complement the dish, in the sense that they're at least somehow related to the ingredients used?
>inb4 geoducks live in flower beds
wouldn't surprise me in this day and age...

>>6986534
I don't eat like that normally, just a few times a year. I literally just finished eating three scrambled eggs, some kumatos sauteed in olive oil and basil from my garden, and adirondack blue home fries. And some hatch chile cheddar.

People can eat plain stuff and fancy stuff and it's ok. The pathetic ones are the ones who bash things they can't afford because of sour grapes.

>>6986000
Please be in Minneapolis. The north needs some love.

this fucking thread

>>6986515

we don't charge more because everything's plated nice.. it takes a few extra seconds to make the effort to plate in a cool way. it's fun.

>>6986548

breh i have seagrass on there.. the pansy was just cause it looked nice

>>6986556

sorry m8, not in the midwest

>>6986023
This is actually very cheap. I live in Los Angeles and 130-200 is common for two people in a nicer dining establishment

OP if you're restaurant is in Los Angeles tell me where it is and I will give you my hard earned money for some of this food in return

>>6986678

nah man not in LA.. as other people have determined, i'm in the PNW. we'd love to take your money and serve you some smooth food tho

>>6986699
Well if you're in Portland I'll be there next month on a work trip

>>6986720

close.. you gonna have a rental car?

>>6986737
Yes sir. I work for a beer distrubuting company so I'm actually going to be hitting up a lot of breweries in that Portland/Seattle area

>>6986754

shoot me an email, walter.sobchak94@gmail.com

>>6986768
Done dude. Always Down to check out a fellow /ck/ bros restaurant

>>6985992
>torched uni

>>6986829

it rules, man.. that dish is honestly the most delicious thing i've ever eaten.

the uni plus cauliflower panna cotta is ridiculously tasty.. add the sweet breads in there and it's just over the top.

i asked the chef why he paired uni and sweetbread, and he was like "it's kinda the same thing as pairing lean tuna with foie gras", as in they're so different but the richness of the foie or uni combined with the fish or sweetbread is amazing. if you take a bite with some pickled carrot, it finishes with that bright acidic flavor and is basically perfect

>>6986845
I don't really care about your interpretation of the dish, as I can tell why certain things were paired together there, however, I hate it when uni is torched, or worse, as to me, personally, it takes away from the buttery, fine texture, it's unnecessary. I'd have left it alone, nice and fresh and buttery.

>>6986861

i'm from the heart of flyover land, so i literally just got into uni the other day. in my opinion it's the foie gras of the sea and is perfect raw.

it's great torched, why do you dislike it?

I wish you the best of luck with your attempt at a "fine dining" restaurant.


You mentioned something about the plates being shared. Seriously? They are miniscule. Who took this decision and why?

Just looks like some young chefs trying to impersonate a style with minimal plating throwing small things everywere on the plate.

My bet - It will close down within a year.

>>6986909

the idea is that it's a pick your own tasting menu, with each plate big enough to share with another person. since everything is $20 or less, people generally get 4-6 dishes

have you ever eaten someplace and had their tasting menu? if you have, you'd know that the portions we send out are way bigger

>>6986909
>he doesn't know how tasting menus work
I wish you the best of luck at pretending to be a "food critic"

>muh aesthetic experience
trash

>>6986955

it all tastes really good as well, you fag..

>>6986949

this

>>6986960
>it all tastes really good as well, you fag..
nah you're just pretentious

>>6986918
Are you a chef or a server?
Haven't been following long enough.

>>6986968
"mustard water?" is yellow mustard too spicy or some shit?

>>6987021

myself and the exec chef are the only ones who cook.. so i guess i'd say i'm a line cook/watered down sous chef

>>6986972

why am i pretentious? just because something is plated thoughtfully, that means pretense?

>>6986968

it's retarded when people post pics like this because it just shows how presentation can be applied to anything.

>>6987047
>plated thoughtfully
what a shitty thought

>>6986553
>The pathetic ones are the ones who bash things they can't afford because of sour grapes
I don't think it's sour grapes, it's just sort of confusion over why people will pay vastly more for what they perceive to be an inferior dish just because it's meant to be fine dining and fancy.
This kind of fine dining food & presentation is very much like modern art. You really need to be told that it's art before you even realise it and can then start saying how great it is.

>>6987080
>art
>You really need to be told that it's art before you even realise it and can then start saying how great it is.
great description, shows how arbitrary art is.

>>6987080
>>6987097

the bottom line is whether or not it tastes good.. everything tastes really good.

>>6987074

no u

>>6987080
>just because it's meant to be fine dining and fancy

"Meant to be"? Kind of like how a Mercedes is "meant to be" a luxury car? And also, but this point seems to escape you, "is"?

It's sour grapes because people who have never seen small dishes before, who think of food in terms of calories per dollar, are easily triggered by the thought of

>what they perceive to be an inferior dish
a. Paying a higher price for ingredients that have to be served at their absolute freshest to be enjoyed (see: uni) or labor intensive steps that don't add anything significant to the nutritional value of the food (see: gels, foams, infusions, sous vide)
>meant to be fine dining and fancy.
b. Not having all the calories you came for right where you can see 'em (might get scammed) or using words you don't understand and might mispronounce or taste something you haven't tasted before (the horror!)
>You really need to be told that it's art
c. Being in a situation where you might not know exactly how to act and being overwhelmed with pre-emptive shame at the (usually unjustified) thought that the service staff will laugh at them for doing the wrong thing, saying the wrong thing, or eating in the wrong way

Sorry you can't enjoy things.

>>6985933
>>6985939
>>6985942
>>6985943
>>6985945
>>6985951
>>6985955
>>6985970
>>6985975
>>6985983
What is this 5 Michelin star Stanley Kubrick shit

/ck/ is rising

>>6985933

>people responding to the instagram shill exposed as a fraud weeks ago for stealing, then posting another Chefs creations...

ftfy

>>6986968
water with mustard is a very avante garde combo

>>6987233
>>6987233

wait, when was i exposed as a fraud stealing another chef's dishes?

please, try to find any of the pics i posted on instagram. they're all from my phone, guy.

>>6987249

Not going to dignify thay with a response.

>>6987258

why do you think i'm full of shit? seriously, why?

i lucked out and landed a cool job; that's all.

>>6987266

You are garde manger, and take pictures of everything that comes up to the pass. Half are pictures from an instagram account of a restaurant not associated with you, the other aren't your creations of your own.

Google would be a better resource. I've never seen a single timestamp on any food in your threads.

>>6987097
I wouldn't say it's arbitrary, but your experience has a strong effect on your appreciation. Yes, the food tastes good and looks like something special on the plate. That surface level appreciation might be all you want/need. But there is more going on there. Fine dining, like a piece of art is a reflection of a specific place and time, and usually can be seen both as influenced by and reacting to what else is happening in that world.

What got us to the kind of plates OP is posting pics of? A return to local, seasonal eating. The popularity of making a meal out of several shareable small plates. Highly composed plating using negative space. Increased popularity of acid flavors to balance out fat. Vegetables sharing the spotlight with the protein. Molecular gastronomy.

These things might not have been trends in our home cooking, but they've had a huge influence on fine dining. This didn't come out of nowhere with someone trying to be "pretentious". There is context and well established precedent here. Having some experience with that can make for a deeper appreciation of what OP is doing.

>>6987280

right.. i never said any of these things are creations of my own. i've always explicitly stated that i work under a brilliant chef; everything i posted in this thread were my plates, so i mean i prep the dishes and plate the dishes.. is that not good enough for you?

it's just weird to me that somebody like you would try to discredit someone who never acted like they were a hotshot.. i've always said that i lucked out and was underqualified for this job.

what more do you want?

>>6987302

>try

I just did.

Go back to washing dishes.

>>6987307

lmao.

who hurt you, anon?

>>6987307

here's some behind the scenes bloopers of the geoduck dish.. on a salt block

>>6987345
>phs block
ONE OF US

>>6987354

>PINK
>HIMALAYAN
>SALT

ayyyy

Why no lobster foam?

>>6987388
Lobster is for prisoners. Also dihydrogen monoxide and organic food contains carbon.

>>6987388

because lobster foam is for faggots

>>6987415

correct

>>6987047
Work hours?

Used to work in one of the top places in my country couple of years ago.
Hours were brutal but ofcourse pay was good.

>>6987453

tues-saturday, 3 pm-12 pm usually. on thurs/friday i come in at 1 or 1:30 to help with prep since the prep girl has those days off

Hey OP, is your restaurant near Newport Beach, CA? Because if it is, I might go there.

>>6987457
Damn thats pretty good.

Where I worked we started working at 10am and didn't leave until 1-2am.

Maybe 30 minutes lunchbreak at 12 but after that no food either.

>>6987483

nah, sorry bud..

>>6987489

yeah i work 9-10 hours a day. it's not terrible

>>6987489
16 hour days? Fuck that shit.

No one should have to work those kinds of hours, especially for a shit job like kitchen work.

>>6987510
Working at place with a michelin star takes some
sacrifice.

>>6987499
Sounds good

>>6987510
>>6987510

OP here, and my chef comes in at 9 AM and leaves at 12 or 1 AM.. it's insane

>>6987510

also, unless you're on salary you make mad overtime

>>6987526
Making $3 640/month is pretty good for 16 hour days.

The thing I had a hard time with was the food intake during the workday.
Breakfast at home and lunch at work, nothing after that. Sure you taste a little something to make sure it's good, but that doesn't make you full.

>>6987541

oh, i know.. i was a very solid 170 lbs and pretty ripped. i am now like 157 lbs from working so much and not consuming enough food.. which sucks because i had to eat so much to get up to 170

>>6987586
hope you don't mind me asking a slightly offtopic question here

any books you'd recommend for someone unskilled who wants to get into making haute cuisine?

>>6987644

i'd recommend "the professional chef", it's the book the CIA uses (culinary institute of america). in addition, anything by jacque pepin and also the "good eats" books by alton brown if you're new and trying to learn the basics.

>>6987654
thank you my friend

>CIA

Uhh, you don't get to bring michellin stars

>>6987654
>CIA
>pepin
kek youre not even rusing

>>6987541
>Making $3 640/month is pretty good for 16 hour days.

Not really. That averages out to about $11/hour, assuming you only work 5 days a week. $11/hour across an 80 hour week is shit pay.

Especially considering how little spare time you get and the amount of stress you need to deal with to maintain that kind of schedule and lifestyle.

I mean, yeah, I could understand busting your ass with 16 hour days if you were the chef/owner of the place and making closer to $80-100k+. But 80 hour weeks for under $45k is pretty fucking awful.

>>6987669

for someone just starting out and trying to learn the basics? dude the professional chef is a great basic reference book

>>6987687
youre very defensive in this thread m8. CIA and pepe are memes you see and I was pointing out that youre not lying about those recommendations but they could've been made up

>>6985933
Not sure about your octopus terrine. I've always done it in court bouillon then grilled but I'd try the terrine, seems interesting
Fried shishito peppers are amazing both flavor wise & texturally.
Micro greens are a little pretentious but they are good.
My only gripe is your oysters. Don't put anything in my oysters anon, all they need is the wonderful liqueur that's in their shell

>>6987698

nah man, i'm not defensive.. i'm just disagreeing with you and a few other people. people are gonna have differing opinions and it's not a bad thing to discuss those things

the CIA book was the first book i bought when i landed a job at a high end restaurant. it's a solid book to look to whenever you get stuck on something technique wise

>>6987744
is this the only board you go on?
>dr pavel I'm CIA
and you must know pepe right?

what do you think>>6987661 when he said you dont get to bring stars?

>>6987754
>>6987754

lmao, i didn't realize we were memeing..

>>6987654
>CIA
but why does he wear the mask???

>>6987672
Some people perform better under stress. And at my young age that was good at the time.

I quit after a while due to the long hours and conditions.

>>6987804

do you feel in charge, anon?

>>6985964
My state borders mexico, we eat avocados all the fucking time. Only california seems to think that every restaurant needs to serve figs in some form or fashion.

>>6985933
I've just realised that this is loss

>>6987990
Well, I'm in New York and we have restaurants serving figs too, during fig season.

I bet you're in Texas, you sound flyover as fuck.

>>6988070
I bet your in brooklyn

You sound like your head is up your booty

-Not that anon
-Not OP
-Not flyover
-Not David Koresh

>>6988006

por que?

>>6987990
>>6988070
>>6988105

figs really aren't all that.. they're tasty and underrated tho

>>6988105
No, not in brooklyn, reverend koresh.
>>6988110
Figs are great, I have no idea why this anti-gubmint extremist suicide cultist is having a hissy fit over them.

>>6988120

no idea. i mean, it's not like figs are the best thing ever conceived, but they're pretty good on a cheese plate

>>6985977
I don't know, shishito peppers are pretty rad. I buy big bags of them from the farmer's market, pan fry them, top with salt, and eat them whole.

OPm thanks, these are quality threads and you look like you're having a rip roaring good time thus far. I'd warn you about the inevitable personal burnout and possible flameout of your restaurant but for now you are quite literally living the dream and you can be proud of actually being part of a real kitchen and doing all that Ratatouille shit IRL. treasure it.

keep on truckin' space cowboy. catch you on the flip side

>>6988070
Idk why anyone from TX would be against figs, they grow wild all over the place there and are used for landscaping all the time. There's a fig tree on my family's property that's been growing there for over 100 years.

>>6986968
That really needs some kind of foam on the plate

>>6988630

thanks for the kind words, anon.

i'm definitely having a blast and i look forward to going to work every day to learn new things and get better at my craft. it's pretty decent.

EMP called, they want they're plating back, be more original please. you stupid cuck

Bump

>>6986023
I'm betting this is Portland with food prices and ethos like that.

>>6992028

Nope not Portland

Are you saying it's overly priced?