/ck/ - Food & Cooking

[Anonymous No.11033907]

Gonna post some pictures as I work through my prep list. Any industry peeps in here or maybe people who want to see some behind the scenes pics. Hit me with any questions you have.
First up is Brie en croute with fig jam and herbs de Provence

[Anonymous No.11033933]

what the fuck is with that weird ass dexter

never seen one with that shape before

[Anonymous No.11033940]

>>11033933
I'm guessing special food service knife for cutting giant wheels of cheese?

[Anonymous No.11033943]

Monitoring

[Anonymous No.11033945]

>>11033933
Found it

http://www.dexter1818.com/shop/sani-safe/pizza-and-cheese-knives/s118-12.html

[Anonymous No.11033959]

Now the chunks of Brie get wrapped in puff pastry with the jam and herbs

[Anonymous No.11033965]

>>11033933
Cheese killer for the big boys

[Anonymous No.11033968]

>>11033907
>perfect cubes
Go fuck yourself

[Anonymous No.11033976]

Now to fold to this for both sides and tuck the flaps

[Anonymous No.11033987]

>>11033959
That looks fucking hideous. It looks like my cat shit everywhere and you decided to smear it around whilst throwing dead leaves at it. What the fuck makes your toilet bowl of a brain think that cheese and jelly goes well together? Did you mom drop you on your goddamned head as a babe? This is utter shit 0/10 for effort 0/10 for results. I think you need to go back to culinary school m8

[Anonymous No.11033993]

>>11033987
Have you ever had Brie en croute? It’s a classic. Take it up with the French.

[Anonymous No.11033997]

>>11033968
It wraps better than wedges for portion control. I’d rather use mini wheels but it’s less profitable.

[Anonymous No.11034009]

>>11033993
>en croute
I'm sorry, i didn't know we were stuck in the 70s

[Anonymous No.11034015]

>>11034009
Try way earlier. They are chicken back then too do you think that’s passé as well?

[Anonymous No.11034019]

>>11034015
>height of popularity = date of creation
Nice try anon

[Anonymous No.11034030]

>>11034019
I don’t think popularity has any bearing on taste

[Anonymous No.11034039]

>>11034030

[Anonymous No.11034043]

>>11033987
Stick to american singles, tastelet. Brie and fruit preserves is a winning combination

[Anonymous No.11034044]

>>11033959
Did you make the puff pastry and jam or is it sysco shit?

[Anonymous No.11034051]

>>11034044
>he thinks he can tell the difference between homemade and frozen puff pastry

[Anonymous No.11034052]

>>11034044
The puff pastry is Sysco shit. The fig preserves are luxe import very nice along with the herbs de Provence. Brie is Brie de meaux so the real deal

[Anonymous No.11034058]

>>11034039
There’s a pod version without the pastry you might like just called naked Brie.

Here are some cukes I’m going to pickle

[Anonymous No.11034061]

>>11034058
How come everything is labeled but nothing is dated?

[Anonymous No.11034068]

>>11034061
Since cheese, jelly, and crescent roll dough supposedly go together.. I'd venture to guess their brain doesn't fire on all cylinders

[Anonymous No.11034072]

>>11034061
Dates are on the big containers in fridge these get turned over daily

[Anonymous No.11034073]

>>11034061
>he doesnt understand how health & safety works
go google it, kiddo, the adults are talking.

[Anonymous No.11034094]

Now that they are sliced you cover with a good amount of salt and let it work it’s magic for 20 mins as you prepare the pickling liquid.

[Anonymous No.11034106]

>>11034094
You missed a spot

[Anonymous No.11034111]

Now for the pickling liquid.
2 cups of both water and champ vinegar spice mix of peppercorns mustard seed bay leaves and garlic and more salt.
Bring to boil then drench the sliced cukes. Add ice pack to cool

[Anonymous No.11034123]

Smells pungent but will be delicious

[Anonymous No.11034126]

>>11034111
No dill? I always make my quick pickles with dill

[Anonymous No.11034129]

>>11034123
>using bay leaf instead of dill

[Anonymous No.11034136]

>>11034129
Going for a cornichon style taste so a bit of a different direction than the classic dill.

[Anonymous No.11034149]

>>11034129
>this faggot who cant shut up about dill
there's literally tens of thousands of different combinations of herbs and spices to add to a pickle, stop being autistic.

[Anonymous No.11034153]

>>11034149
Name them

[Anonymous No.11034159]

>>11034153
no, im not here to educate you. go google it yourself if you want to learn something.

[Anonymous No.11034165]

>>11034153
Here’s a good one with no dill

[Anonymous No.11034168]

>>11034165
>no dill
>good
nah

[Anonymous No.11034173]

>>11034159
>makes instructional thread
>not here to educate

[Anonymous No.11034177]

>>11034165
Bread and butter pickles are literal cancer

[Anonymous No.11034181]

>>11034177
It’s ok to be wrong sometimes

[Anonymous No.11034184]

>>11034181

[Anonymous No.11034193]

Here’s the plate up of the Brie en croute. Comes with frisée lettuce and candied walnuts. Shown here with the escargot (weirdos only wanted 2)

[Anonymous No.11034211]

>>11033968
Easer to get them to be the same size

[Anonymous No.11034215]

>>11034193
>bread has bite taken out of it
>useless snail shells drowned in oil
Literally what?

[Anonymous No.11034221]

>>11034215
Excuse me those are drowned in butter thank you very much.

[Anonymous No.11034222]

>>11034215
>bread has bite taken out of it

Pretty sure that's just the edge of the picture, dum dum.

[Anonymous No.11034235]

>>11034193
That’s some shitty ass presentation

[Anonymous No.11034242]

>>11034193
how much do you charge for this?

[Anonymous No.11034245]

>>11034222
Trips to the retard who can't see the obvious bite taken out of the bread and thinks anon is talking about the cut off

[Anonymous No.11034247]

>>11034235
Escargot looks a lot better when the platter is full. What would you change about the Brie?

[Anonymous No.11034251]

>>11034242
Hopefully he pays them. Shit looks like it was made at Cici's

[Anonymous No.11034256]

>>11034242
Dollar per escargot. 8 for the Brie

[Anonymous No.11034260]

>>11034256
Highway robbery

[Anonymous No.11034265]

>>11034251
Hey not everyone can work at Olive Garden

[Anonymous No.11034278]

>>11034256
8 for a piece of cheese and premade Sysco pastry. you should be ashamed.
i can tell you aren't a chef by your shoes. what chef wears converse to work? you probably work at some overpriced hipster bistro wannabe shithole.

[Anonymous No.11034280]

>>11034193
>box of gloves on top of open food containers
What three fuck anon? Are you trying to get everyone sick?

[Anonymous No.11034289]

>>11034280
>three
Anon has a point though. How did you ever get serve safe certified?

[Anonymous No.11034303]

>>11034278
>overpriced hipster bistro wannabe shithole.

Hey never said I opened the place but bing bing bing.
The Sysco pastry is pretty good and the other ingredients more than make up for it. I’d love to have my own puff pastry but I only work so many hours.
>>11034280

None of those are open they have lids or are wrapped. But noted thanks

[Anonymous No.11034307]

>>11034303
nobody would blame you if you "accidently" left a burner or two on overnight

[Anonymous No.11034309]

>>11034278
Suburban flyover state detected dispensing boneless buffalo wyngs as chaff

[Anonymous No.11034318]

>>11034307
It’s induction it’ll shut itself off no dice :(

[Anonymous No.11034320]

>>11034245
Are you talking about this part? Just looks like it's where the bread was scored before baking.

[Anonymous No.11034330]

>>11034320
Can confirm

[Anonymous No.11034331]

>>11034052
Doesn't look like Brie de Meaux at all desu.

[Anonymous No.11034335]

>>11034330
>scored
More like fucking gouged you need to fire the prep cook

[Anonymous No.11034336]

>>11034245
>how does bread work

[Anonymous No.11034337]

>>11034181
is that what you tell yourself when you make bread and butter pickles?

[Anonymous No.11034342]

>>11034337
That’s what I tell myself when I make headcheese.

[Anonymous No.11034357]

>>11034193
For the price you stated for a light lunch seems quite reasonable and would be some interesting flavors with quality ingredients (except for the sysco shit). Hell, it's only a little more than a Big Mac meal which literally has the flavor and texture of sawdust soaked in a salty HFCS.

[Anonymous No.11034360]

>>11034335
You think? The score isn’t much more than a few centimeters.

[Anonymous No.11034364]

>>11034235
I think it's partially the plates, they're dark grey with no accents.

[Anonymous No.11034365]

>>11034335
>prep cook making bread

[Anonymous No.11034377]

>>11034357
Paired with a Pinot noir heavy blend that we have it’s pretty good. Not so much with the whites though

[Anonymous No.11034380]

Today OP was actually decent, didn't respond to trolling, great job

[Anonymous No.11034401]

>>11034364
How would you plate it? Do you think a cream colored plate would be better?

[Anonymous No.11034422]

>>11034360
Shit looks like face hugger larvae busted out of it

[Anonymous No.11034430]

>>11034401
I would throw the brie+nuts on top of the lettuce. The half brie/half lettuce looks awkward

[Anonymous No.11034434]

>>11034401
I actually have no idea about how to plate, I just thought the dark grey was kind of an anti-gustatory color, unappetizing. like prison slop. Or maybe if they had red and with accents on the lips? idk, don't ask me im fuckin retarded

[Anonymous No.11034440]

>>11034318
>book stored conveniently behind the burners
Did you put that there just now as a joke, or do they just... keep it there?

[Anonymous No.11034449]

>>11034430
I did that at first but I ended up having to give them an anemic amount of lettuce in order for the Brie to not topple. I see your point though.
>>11034434
We originally had plates that were the same shape and they were like an off white cream that looked better. Turns out we only got like 2 of those as samples and the owners liked the gray plates more.

[Anonymous No.11034466]

>>11034449
not gonna lie m8, those gray plates are hideous, and just show that the owners are hipster fags.

[Anonymous No.11034469]

>>11034440
that's actually 50 shades of grey. It has the Bourdain cover to keep it on the down-low. I keep it on hand in case I need to season someone's meal with the "special sauce" if you knowwhatI'msayinbro.

[Anonymous No.11034473]

>>11034440
Comrade Bourdain keeps a watchful eye on the range from behind his vacpak armor

[Anonymous No.11034476]

>>11034440
Because Anthony Bodega has good stock

[Anonymous No.11034488]

>>11034193
>escargots
Right from the freezer, as always.

[Anonymous No.11034502]

>>11034488
I bet that even their "fresh" ice is frozen

[Anonymous No.11034545]

>>11034488
From a can actuallythen drained and simmered in wine and garlic and chilled again. Parsley butter is housemade

[Anonymous No.11034555]

Here’s a cheese and charcuterie platter that just went out

[Anonymous No.11034564]

>>11034545
>from a can
In other words you're just playing with a lawsuit time bomb

[Anonymous No.11034565]

>>11034555
Oops hate when my phone does that

[Anonymous No.11034573]

>>11034555
>what is gravity
Trips launch into space

[Anonymous No.11034575]

>>11034564
Name one place that uses fresh escargot

[Anonymous No.11034585]

>>11034575
Literally anywhere that doesn't want an impending lawsuit hanging over their heads

[Anonymous No.11034620]

>>11034318

[Anonymous No.11034626]

>>11034620
not even close to kakarot

[Anonymous No.11034627]

Sure are a lot of primadonna fagtards in this thread.
OP is doing a better job than 95% of the shit show that is /ck/

[Anonymous No.11034632]

>>11034620

[Anonymous No.11034635]

>>11034626
Heheheheh kaka rot

[Anonymous No.11034646]

>>11034632

[Anonymous No.11034654]

>>11034620
For you

[Anonymous No.11034661]

>>11034654
Even Yamaha is stronger than that. And he's dead

[Anonymous No.11034668]

>>11034585
Please tell me where you get your fresh snails
Pic related from Anthony bourdain’s les Halles cookbook

[Anonymous No.11034673]

>>11034654

[Anonymous No.11034681]

>>11034673
You underestimate my true power

[Anonymous No.11034682]

>>11034668
Anthony Bodega has good stock

[Anonymous No.11034690]

>>11034681
You're lucky i don't shoop da woop anymore (HOE]

[Anonymous No.11034698]

>>11034690
Fixes for you

[Anonymous No.11034706]

>>11034698

[Anonymous No.11034749]

>>11034545
From a.can? Seriously? Even worse. You gotta do what you gotta do, I guess...

[Anonymous No.11034760]

>>11034749
Where do you think restaurants get them?
Do you turn your nose up at anchovies because they come from a can too?

[Anonymous No.11034775]

>>11034760
Anchovies are for suicidal incel cucks

[Anonymous No.11034780]

>>11034775
Anchovies are for the children.

Sardines can suck a dick.

[Anonymous No.11034783]

>>11034449
I would have gone with the frisée surrounding about 2/3 of the plate, allowing it to be lower than the top of the pastry, then drop the walnuts onto the side of the pastry that's not walled in with lettuce, to allow a natural pile in the gap, with some fragments adhering to that side of the pastry.

1000 hours in MS paint related

[Anonymous No.11034795]

>>11034783
Thay looks like OP's plate... in fact, the resemblance is so uncanny that i can't tell the two apart.

[Anonymous No.11034801]

>>11034783
I will consider this, thank you for the thoughtful reply.
>>11034749

Also I was just looking up fresh snails and there is a supplier in NY that sells fresh uncooked snails they grow and process on a small scale. Will check their prices because I’d love that if the price is right.

[Anonymous No.11034812]

>>11034783
>allowing to allow
No more drugs for this man, I am running out of words and clearly need sleep. And that lettuce is obviously more than 2/3rds of the plate. Assume the walnuts actually extend from 9 o'clock to about 5 o'clock, so that they're facing the diner's left hand but cross the center line when presented.

[Anonymous No.11034832]

>>11034783
Looks even worse, OP just leave some negative space. Then do a line of nuts across the plate

[Anonymous No.11034834]

>>11034812
>walnuts extend 9 to 5
Fuck you. I've never seen a walnut work a full shift in my life

[Anonymous No.11034841]

>>11034834
Nice

[Anonymous No.11034844]

>>11034832
I don't think those plates are big enough for good use of negative space with the portion size, and the colour's not great for that dish.
How do you situate the parcel on the plate without the line of nuts being disrupted by the fairly deep curve of the plate?

[Anonymous No.11034850]

>>11034844
Yeah I was not going for too austere of a look with negative space. More of a comfort dish I think. Definitely agree about the color of the plate though

[Anonymous No.11034853]

>>11034844
Just shut down the restaurant m8

[Anonymous No.11034858]

>>11034853
Fucking knew it

[Anonymous No.11034859]

>>11034850
Little comfort is more of it was removed from the menu and replaced with bk footlettuce

[Anonymous No.11034867]

Here is the whole battlestation

[Anonymous No.11034874]

>>11034859
We get our foot lettuce from France actually

[Anonymous No.11034881]

>>11034867
>masking tape
For what purpose.

[Anonymous No.11034886]

>>11034881
Looks like how they're labelling things

[Anonymous No.11034887]

>>11034881
Labeling and dating things with a sharpie

[Anonymous No.11034897]

>>11034867
cutting board is saturated to the core with meat juices

[Anonymous No.11034906]

>>11034897
No meat gets cut on that I have red cutting boards for that. Color is from cheese rinds mostly. It gets bleached every night don’t worry

[Anonymous No.11034914]

>>11034850
>More of a comfort dish I think.
My attempt at suggested plating was based on this assumption. This is clearly not multi-course small plate dining, this is lunch. Lunch needs to look like the meal fills the plate, the low ring of lettuce keeps the pastry the center of the dish but is more balanced, the walnuts provide an interruption and draw the eye along the edge of the pastry, which is probably going to be the most attractive part of the dish. OP, if you do consider this plating, obviously pick the nicest fold to topple the walnuts down.

Also, tell the owners their plates suck diseased buffalo wang and if they're going for the 'rustic french tableware' aesthetic they appear to be going for they should go all in and buy a bunch of taupe and cream glazed terracotta.

[Anonymous No.11034920]

>>11034914
It is in fact not lunch but small plates designed to compliment wine or our flagship item cheese and charcuterie. We don’t serve lunch we have nightly service only.

[Anonymous No.11034933]

>>11034867

open kitchens are cancer. I literally cannot stop myself from cursing when I cook

[Anonymous No.11034934]

>>11034914
They are definitely aiming for a more “chic” tableware juxtaposed with the old school classic food. Not going full Monty rustic brasserie. The big sellers are the cheese and meat boards. We have some fantastic cheese

[Anonymous No.11034936]

>>11034933
It’s a struggle sometimes and I miss having my own tunes. But sweet Jesus the AC is worth it

[Anonymous No.11034952]

>>11034920
Then suddenly the brie is weird. That must be being paired with some heavy reds?

The plates are even worse in that case, if you've got the antigravity charcuterie here >>11034555 as your flagship platter then the plates should be selected to align with this, surely? I would go with plates glazed to match the main colours in the flagship board (yellows, creams, browns, rusts, rose pinks) and use them as contrast colours to the small dishes. Grey seems really misplaced in this setup (though I notice it matches the walls).

[Anonymous No.11034970]

>>11034801
>if the price is right
Right for them, probably. For you not so sure. You could sell it a better price, tho.

[Anonymous No.11034971]

>>11034952
Yes goes well with several of our reds.

[Anonymous No.11034999]

>>11034952
>>11034971
I bet you fags gave sideways a 10/10

[Anonymous No.11035007]

>>11034999
What is that

[Anonymous No.11035013]

>>11034999
Pretty good movie desu

[Anonymous No.11035019]

>>11034999
Love me some Paul Giamatti

[Anonymous No.11035033]

>>11034867
I sure hope you don't own this shithole
>induction cooking
>>11034330
>Sysco bread
>>11033959
>Sysco pastry
>>11034111
>Sysco condiments and random shit
and don't tell me you make the bread fresh because my retarded brother owns a restaurant and those loaves come in frozen with scores on them and everything. this place is fucking garbage

[Anonymous No.11035056]

>>11035033
Not Sysco bread. They come from Le coq cuisine and they are damn good. We don’t have the space to be making our own baguettes but we do our own brioche.

Also no Sysco condiments. Jams are imported as are the mustards and cornichons

You sound like an asshole who doesn’t cook.

[Anonymous No.11035070]

>>11035033
>wow are you using SYSCO SALT?? Holy shit kill yourself
I’d call you FOH scum but I don’t think you’ve ever worked in a restaurant.

[Anonymous No.11035076]

>>11035056
>They come from Le coq cuisine
no, le coq cuisine makes dessert pastries. they do not make baguettes, sourdough bread, or whatever else you're selling off to people.
>you sound like an asshole who doesn't cook
you've stated in this thread you'd love to make all your breads and pastries fresh but you don't have the time. sounds like you're the dumb fuck who doesn't cook since it takes no time at all to prepare dough to sit overnight and be baked off in the morning

you're some stupid fuck who got hired for minimum wage at a restaurant owned by old Florida retirees

[Anonymous No.11035084]

>>11035033
Also induction means we didn’t have to run a gas line and I don’t need a full fire suppression system above the range just the extinguisher can.
Why don’t you like induction?

[Anonymous No.11035089]

>>11035070
>ignores the line of capers, onions, olives, remade sauces, and other garbage sitting in can juices
the only thing this retard is prepping every day is the cheese
>Why don’t you like induction?
this alone tells everyone that you're a retarded 20 year old

[Anonymous No.11035101]

>>11035076
Never said we baked our own bread.
Pic related moron

[Anonymous No.11035107]

>>11035101
>restaurant can't even make their own bread
Jesus fucking Christ

[Anonymous No.11035108]

>>11035101
>they come pre-baked
HJAHAHAHAHAHAHAHAHAHHAHAHAHAAH

[Anonymous No.11035111]

oh my god
GET BACK TO FUCKING WORK

[Anonymous No.11035115]

>>11035111
Trips of truth
https://youtu.be/bCujO6Ujw_o

[Anonymous No.11035117]

>>11035111
you think a place like this has customers?

[Anonymous No.11035120]

>>11035089
Olive and capers are French import. Red onions pickled in house.

You call me young but you won’t or more likely cant articulate yourself without sounding like an old wannabe loser.

[Anonymous No.11035126]

>>11035111
I am ashamed

[Anonymous No.11035130]

>>11035120
You can't even grow your own capers?

[Anonymous No.11035132]

>>11035076
>takes no time at all to prepare enough dough for a restaurants daily operation

How to spot the person who has never set foot in a working kitchen

[Anonymous No.11035137]

>>11035120
the fact that you don't understand why induction is bad, that your restaurant buys pre-baked bread, or that you say "uhhhh no they're not Sysco, they're from another wholesaler!" to excuse your laziness shows how fucking terrible you are at cooking

learn to make your own food instead of sitting there with a meme book behind your redditstation

[Anonymous No.11035138]

>>11035130
Have you ever had caperberries?

[Anonymous No.11035141]

>>11033987
>disgusting dirty catfag thinking his opinion matters

[Anonymous No.11035157]

>>11035137
You again haven’t articulated any of you seemingly obvious objections to induction tops.
Not every restaurant that has bread bakes it fresh. My section of the restaurant is only a part of our sales.

Again. You sound like an asshole who doesn’t cook and has never cooked professionally.

[Anonymous No.11035171]

>>11035141

[Anonymous No.11035181]

>>11035137
I haven’t even begun to memebook you wannabe loser

[Anonymous No.11035183]

>>11034867
stop dicking around taking pictures and get back to washing the dishes moron

[Anonymous No.11035190]

>>11035183
OP in here like, look at all the work everyone else is doing

[Anonymous No.11035194]

>>11035183
Ok :(

[Anonymous No.11035207]

>>11035181

jesus christ.

[Anonymous No.11035215]

>>11035207
I tried reading one of these volumes and they are dense as fuck. So expensive too. Prob won’t ever get them

[Anonymous No.11035240]

>>11035033
>low self esteem: the post

[Anonymous No.11035257]

>>11035240

[Anonymous No.11035262]

The amount of clueless fucking idiots in this thread is staggering.

[Anonymous No.11035272]

>>11035207

no bulli

[Anonymous No.11035276]

>>11035262
What the fuck do you know? If your so knowledgeable what's themeal your going to make tonight?

[Anonymous No.11035289]

>>11035276
I don't cook after a double, I get to eat plenty during the day

[Anonymous No.11035333]

>>11034920
Why the fuck?

[Anonymous No.11035814]

>>11035333
Why not?

[Anonymous No.11035837]

this place looks so low budget

[Anonymous No.11035840]

>>11035814
Restaurants that don't open for lunch aste worse than fast food

[Anonymous No.11035884]

>>11034173
in not the OP, dipshit. do you assume every person you talk to is the creator of the thread you're in? what an idiot.

[Anonymous No.11035986]

>>11034061
because it's fig jam

[Anonymous No.11036061]

>expected nothing intelligent from seekay
>still disappointed
cool thread op

[Anonymous No.11036084]

>>11036061
Welcome to 4chan

[Anonymous No.11036880]

>>11035181
>no Natural Harvest
Do you even /ck/?

[Anonymous No.11038614]

>>11033907
bump because it's an actual fucking cooking threat

[Anonymous No.11038629]

>thread where some goy is actually cooking
>anons being assholes

Also Brie and jam go well together you philistines.

[Anonymous No.11038927]

>>11034058
Are you left handed?

[Anonymous No.11038958]

>>11038927
Only when i masturbate. Why?

[Anonymous No.11039008]

>>11034058
Do restaurant prep cooks really use mandolines? I thought all the preppies on /ck/ had 20 different knives, a different one for each vegetable that they sharpened to razor edge with 5 different grit whet stones and for fine tuning a 16th century Spanish leather strop rubbed with bear liver oil.

[Anonymous No.11039049]

>>11039008
You think I'm going to spend all that time honing my blades just to dull them cutting vegetables?

[Anonymous No.11040322]

>>11034832
Right after I do a line of nuts across your face, cutie.

[Anonymous No.11040526]

>>11033987

>this completely unfinished dish looks bad and it's making me very angry

[Anonymous No.11041201]

>>11034073
the OP literally says "hit me up with any questions you have" and youre going to bully anons for asking questions?

[Anonymous No.11041208]

>>11034058
That mandolin looks gnarly. Gimme a brand and shit.

[Anonymous No.11041218]

>>11033907
>cutting directly on the station board

bad form

[Anonymous No.11041221]

11033987

who let all these newfags who can't spot easy bait in

[Anonymous No.11041233]

>>11034867
How can you work like this? Induction? Is this the salad station or something? There's a gas stove somewhere right?

[Anonymous No.11041235]

>>11034193
>eating snails
Lmao I'd you pay to eat snails you should off yourself

[Anonymous No.11041240]

>>11034881
>bottles and pints are labeled with masking tape

use your brain, anon.

[Anonymous No.11041252]

>>11036880
when i open my restaurant this is going to be on my bookshelf

if 4chan still exists then i'll post it for y'all

[Anonymous No.11041253]

>>11039008
>Do restaurant prep cooks really use mandolines?
yes yes yes and yes

[Anonymous No.11041254]

>>11041235
he's so retarded he can't even write.

[Anonymous No.11041258]

>>11041233
I've worked in a bistro like this

The small scale and focused scope of food make running a lightly equipped kitchen feasible (certainly easier on your wallet)

It's kind of like the dick-ass thief of professional kitchens

[Anonymous No.11041279]

>>11041258
What if I like, need to cook something? What I need to cook more than two things at once? What if I need to saute something? What if I need to boil water in less than 45 minutes?

[Anonymous No.11041282]

>>11034867
I hope you washed your hands after taking that picture.

[Anonymous No.11041313]

>>11041279
>What if I like, need to cook something?
Gee, do you think that'll come up?

What I need to cook more than two things at once?
small scale

What if I need to saute something? What if I need to boil water in less than 45 minutes?
Quality induction tops are more efficient and, context dependent, faster

I'm not saying your questions aren't valid but I am saying that many restaurants fill niches like this and can be quite profitable and reputable.

[Anonymous No.11041414]

>>11033987
t. Toxoplasmosis gondii

[Anonymous No.11041471]

>>11034337

[Anonymous No.11041536]

>>11041233
It would indeed appear that OP is garmo based on his prep and plating so I doubt he needs to actually cook during service besides tossing things in the oven. Lord knows I wouldn't keep induction on a real saute station as well as these other anons.

[Anonymous No.11042224]

>>11035033
yes, but are you euphoric my friend?

[Anonymous No.11042260]

>>11033987
based irrationally angry poster

[Anonymous No.11042391]

>>11035033
>durr I've never worked in a restaurant or any foodservice position at all so let me give you my expert advice on what's wrong with the restaurant you work in (which I've never been to) but don't own so have no real control over
Neck yourself before you hurt an innocent person, retard.