/ck/ - Food & Cooking

[Anonymous No.19128465]

>get kitchen job because i like cooking
>arms covered in burn scars and im sick of cooking now

[Anonymous No.19128475]

>>19128465
For me it was
> Working with Mexicans
> Regularly 12hr+ days
> Developing coke addiction
> Cockroaches

[Anonymous No.19128571]

It's so weird to me when jak or frog posters complain about monotony.

[Anonymous No.19128965]

>>19128465
>get kitchen job because i like cooking
Oh no no no

[Anonymous No.19128972]

>don't get job
>still love cooking
obligation really takes the spice out of life, wagie

[Anonymous No.19129008]

best work environment for hard work long hours and doing drug or even booze sometimes is in a Pizza store.

[Anonymous No.19129031]

I work in a small restaurant and the hours arent too bad. id actually prefee id they gave me more. job is easy as shit

[Anonymous No.19129054]

>was thinking about working in a kitchen
>apparently its super loud
>chefs are scary
>everyone running around doing shit
>if you fuck up you're outta there
>dangerous knives and shit everywhere
>complicated recipes
>can barely cook at home
I dunno lads, I like the idea of a robotic job where I don't have to use my brain but kitchen work sounds really intense

[Anonymous No.19129128]

>>19129054
Near an amazon warehouse? Pay is decent, set 4-day work schedule, 1.5x pay overtime if u want it. Very relaxed job putting stuff into boxes. Only downside is boring, every week 50 new associates start and by week 2 only a few are left because it can be really boring. The stories about people struggling to reach quota are always from entitled middle age women, or worthless lazy homeless people. Had a packing buddy that watched tv all shift by hiding their phone in a box and covering airpods with their hair.
I left for an accounting job that paid less because I want a career and shit, but if all you want is braindead easy well paying work amazon is not bad. Can quit whenever no consequence as well with same day notice if you hate it.

[Anonymous No.19129133]

>>19129128
Important note, I'm in canada maybe USA is an entirely different hellhole but I really doubt it.

[Anonymous No.19129148]

>>19129054
Food production away from the consumer is mostly robotic work with no brain input. I worked in a meat factory for a year that distributed wholesale to restaurants and hotels and it was mostly brainless manual labour that wasn't super complicated. But at the same time it was still in the food industry with transferrable skills so that if I ever wanted to work in a kitchen I'd have some skill as a butcher.

[Anonymous No.19129229]

>>19129133
Mostly the same. Expectations range from working at least half the time to you have around 7 seconds per pick and stow quality is terrible.

[Anonymous No.19129243]

>>19128465
>I like baking (when I feel like it)
>I should try find a job that lets me bake
>End up chasing products produced per minute with large industrial machines and basically standing at a conveyor belt making 200 baked goods in one go for 8 hours a day early mornings
I no longer like baking.

[Anonymous No.19129437]

>>19128571
Differentiation not your strong suit?

[Anonymous No.19129787]

>>19128465
>Enjoy cooking
>Get job as a cook
>Arms not covered in burns because I'm not a retard
>Work sucks but that's life
>At least I'm doing something I'm mildly passionate about
>Way happier than when I was a construction pleb

[Anonymous No.19130156]

>>19128465
>get kitchen job because i like cooking
>arms covered in burn scars and still like looking and now have cool scars

[Anonymous No.19131455]

>>19128475
Why did you list Mexicans twice

[Anonymous No.19131474]

>>19128465
That's why I became a prep cook as soon as humanly possible. Minimal time spent in front of a fire and when I am using heat I'm not rushing nor am I crowded by other people.

Being a line cook is complete cancer. Get in at noon, work till midnight, surrounded by drug addicts and teenagers, constantly rushing around.

Prep is way better. Show up at 8, spend 4 hours making sauces and the soup of the day, cutting vegetables, parcooking everything. All the really tedious stuff like weighing and portioning food is done by a min wage minion. Spend an hour, maybe two if its busy cooking during the lunch rush. Leave before the dinner rush, never having to work with crackheads or teenagers because only functioning adults can show up before noon every day.

[Anonymous No.19131479]

>>19128465
>apply for 4chan janny job because i want to punch nazis
>get assigned to /ck/
>90% of posts are Nikocado's coinslot
>paycheck: $0.00
>at least Obamacare still pays for HRT

[Anonymous No.19131527]

>>19131474
I liked being a prep cook. Sure, you had to lift heavy bags of shit for an hour or two a day, but I got ripped doing it, and my knife skills were baller
Baking was even more of a workout
>get to work at 5:30am
>unload 2400 pounds of sacks from the truck
>make coffee
>move 20 hotel pans of cinnamon rolls and pain chocolat to the counters
>unlock the door at 7
>fat ladies waiting outside come in for rolls and sticky buns
>"omg Anon, how do you stay so skinny, I'd be so huge if I worked here!"
>errytime
No, no you wouldn't; Christ, I still am not fond of most pastries, either
>roll another literal ton of dough through the sheeter, put in fridge
>pull a literal ton of dough out of the fridge, cut into smaller doughs, put back in fridge
>take it easy because I only have to make 25 pounds of ganache today
>clean prove boxes
>mop
>close
>fuck I left the coffee on

[Anonymous No.19131532]

>>19131474
I liked being a prep cook. Sure, you had to lift heavy bags of shit for an hour or two a day, but I got ripped doing it, and my knife skills were baller
Baking was even more of a workout
>get to work at 5:30am
>unload 2400 pounds of sacks from the truck
>make coffee
>move 20 hotel pans of cinnamon rolls and pain chocolat to the counters
>unlock the door at 7
>fat ladies waiting outside come in for rolls and sticky buns
>"omg Anon, how do you stay so skinny, I'd be so huge if I worked here!"
>errytime
No, no you wouldn't; Christ, I still am not fond of most pastries, either
>roll another literal ton of dough through the sheeter, put in fridge
>pull a literal ton of dough out of the fridge, cut into smaller doughs, put back in fridge
>take it easy because I only have to make 25 pounds of ganache today
>clean prove boxes
>mop
>close
>drive home
>fuck I left the coffee on

[Anonymous No.19131537]

>>19131479
https://www.youtube.com/watch?v=efdeWbjduZ0

[Anonymous No.19131777]

>>19129437
I don't spend all of my free time posting GBs worth of variations of the same image.

[Anonymous No.19131790]

>>19128465
are you a beta cook?
https://www.youtube.com/watch?v=DN33tT7HiDQ

[Anonymous No.19131828]

>work closing shift at a gas station fried chicken restaurant for 2 years
>eyes are all fucked up from getting splashed with bleach and boiling oil
why didn't i just go to college

[Anonymous No.19131835]

>>19131828

[Anonymous No.19131837]

>>19128465
>be broiler cook
>sunday evening
>not busy for other stations but people getting steaks and burgers like crazy
>nobody want to lend a hand they just clean their stations so they can leave early
>restaurant closes i clean my station but dont restock containers because ill be there tomorrow morning
>get their prep cook refills my station
>pastry chef who works behind prep cook are friends
>pastry chef approaches me and says its unfair nigger prep cook had to refill station because he has heart problem
>speak to managers and chef because pastry chef is a nobody and shouldnt be telling me shit
>manager keeps cutting me off and tells me if i cut him off one more time this conversation is over
>i stand up and walk out
i started driving trucks, make 3 times ive ever made as a chef and im happy with the freedom and lifestyle....i pity anybody still in the service industry

[Anonymous No.19131844]

>>19131837
get there damn spellcheck

[Anonymous No.19131859]

>>19131828
>paid for college working in kitchens
>got a prestigious job that's being replaced by AI and influencers
>cooking is my most sought-after skill
We should have gotten jobs as welders
We'd both be blind

[Anonymous No.19131890]

>>19131844
why do people do this on this board?

[Anonymous No.19131917]

>>19131837
>be lineset
>night guys do fuck all for stock and close, awful job every night
>come in and end up stocking 80-90 different items every day
>always dirty as shit too, everything that isnt immediately visible walking through is never cleaned
>complain to the chef
>know for a fact they are just lazy fucks from being there at night when I covered for a sick coworker
>get blown off
>keep bringing it up for several months
>brilliant idea from the chef, take dumping the fryers off their closing checklist and put it on lineset so they have more time to clean and stock properly
>literally give my two weeks on the spot, just grab some chit paper and hand write it in the break room immediately after the conversation
>owner tries to talk me out of it
>refuse to change my mind
>a week goes by
>chef is in the office doing paperwork for the quarterly inventory for all four locations
>ends up staying until ten with the door closed
>retards forget he's still there and slack off
>he comes out to six people standing on line while the sous chef is doing all the cooking solo
>three guys get fired, sous gets demoted, and I get an apology
>so mad at that fat retard chef I couldnt even feel any satisfaction from that

[Anonymous No.19131942]

>>19131917
What the fuck is lineset

[Anonymous No.19131961]

>>19131942
I think they set the line

[Anonymous No.19132181]

>>19131532
I really needed a laugh right now and that last line got me. Thanks, it helped.

[Anonymous No.19132186]

I've worked in restaurants for 2 years and haven't had a single coworker come in drunk or high. Where the fuck are you guys working?

[Anonymous No.19132201]

>>19132186
It's a bunch of LARPing fags and losers who want to seem badass for working in kitchens. All this bullshit about drug addicts, alcoholics, and criminals was a lot more accurate to working in construction than working in the kitchen.

[Anonymous No.19132207]

>>19131942
guy who comes in in the morning and is in charge of setting up the line, turning on all the equipment, checking all the stock, getting anything hot held like soups or mash potatoes set up. Depending on crew size and kitchen layout may have more or less responsibility. If the kitchen is small enough there's only one prep guy then the position doesn't exist.

Can range from coming in half an hour before opening to set everything up and be the first line cook on, to coming in three to four hours early and doing a prep list in addition to getting the line ready.

[Anonymous No.19132229]

>>19132186
Bars and chain restaurants, mainly. Especially in shittier cities. I worked at Olive Garden and we had to fire a host because she was so high she started giggling uncontrollably over the radio because one of the guests was named 'Neptune'. Most of the serving staff did cocaine recreationally. The sous chef got fired because he was drinking alcohol and methadone mixed together in a little metal bottle while on shift and decided to tell someone.

Worked at a cafeteria in a rig camp.
>Baker got fired for drinking wine during staff meetings at a dry camp. Absolute chad though he got away with it for like six months
>His replacement got fired for walking to her car to smoke up every single shift
>She ratted out the entire day shift
>Turns out the chef was the main dealer for the entire camp, and everyone on the day shift but the frumpy middle-aged dyke was buying off him
>Literally half the staff were using, and were referring rig pigs to the chef to get meth
>Housekeeping staff implicated too
>Janitor was sloshed 90% of the time but was a family friend of the camp manager

Worked at a restaurant/sports bar
>Two weeks in, I'm the first line cook on, chef is in at 1 because he's there till ten
>Apologizes to me, informs me he's still kinda drunk from last night, proceeds lean face down on the line for the entire shift when there isn't a bill to cook
>This happens at least once a month
>Sous chef will come in so fucking hungover he just overturns a pot and sits on it staring blankly for like an hour if there's no bill
>Lead Prep cook smokes weed when he gets up, smokes weed before he goes to work, smokes weed on his lunch break, smokes weed when he gets home, smokes weed after dinner, and smokes weed to go to bed
>every time the owner leaves before dinner, the GM will stop working around six and get absolutely shattered, then drive off drunkenly when his shift ends at eight
>multiple teenagers fired over the year I was there for trying to steal liquor

normal

[Anonymous No.19132246]

>>19131828
Protection glasses exist you know?

[Anonymous No.19132264]

>>19132201
?
I can just speak for myself that I showed up high everyday for 10 years at various places, I got promotions unlike the other retards I knew who were, guess what, coming in barred out, stoned, drunk and otherwise. All different restaurants. A couple dudes I work with start drinking beer an hour before close

[Anonymous No.19132275]

>>19132264
Okay Mr. Cool Guy who works in the Wild Wild West A.K.A. the pantry at PF Chang's surrounded by central Americans that only drink on weekends.

[Anonymous No.19132326]

>>19132275
Ha, got me there. Been there before but not for a long time. Mom n pop shit in particular is where it really flies off the handles if they don't have a grip on it, been at a couple places where there was wanton drug use without owner involvement

[Anonymous No.19132662]

>>19132275
lmao this nigger knows what's up

I worked at a Cheesecake Factory as a prep cook and that shit is full of Spics and Central Americans.
Had to hear the same playlist everyday and pay was complete shit. Though the servers where huge sluts and coworkers always snuck a bunch of beers for us. It was pretty comfy but I hated the head chef who was some know it all bitch who couldn't even roll an avocado egg roll properly. Always had me doing stupid shit so I just started stealing steaks since I closed every night and had the key to the meat cage. Eventually just quit and went back to my original trade.

I do miss the unlimited bacon though.

[Anonymous No.19132991]

>>19129054
if you're looking for a temporary gig try being a dishwasher at a cool local place. relatively chill and you can listen to music and podcasts all day. you can also see if you like working in a restaurant

[Anonymous No.19133052]

>>19128465
This is insane. This thread prompted me to look for local restaurant jobs. Our local Outback lists the starting pay of a prep cook at FIVE DOLLARS.
>help us! we have a worker shortage! everybody is lazy and doesn’t want to work! reeeeeeee

[Anonymous No.19133059]

>>19133052
is that even legal?

[Anonymous No.19133067]

>>19133059
As long as tips put it over minimum wage

[Anonymous No.19133087]

>>19133067
ah yes, the famed tips of the prep cooks, the guys that go home like an hour after the restaurant opens

[Anonymous No.19133129]

>>19133052
>passionately portioning
>mfw
Also
>the about section
Doesn’t look like the hack in charge of the ad was that passionate.

[Anonymous No.19133181]

>>19128465
Working in a kitchen is not cooking. It's production, like any factory. You are putting things together according to someone else's specs.

[Anonymous No.19133299]

>>19133052
Lol that's less than federal minimum wage. That's 200$ for a 40 hour week. I'm gonna guess they pay cash and this is for illegals.

[Anonymous No.19133687]

>>19133299
It's either a tipped job or a typo.

Picture is not related

[Anonymous No.19134658]

>>19132181
Glad to hear it
I'm thinking of going back, I'm burned out on my job

[Anonymous No.19134711]

>>19132662
>the key to the meat cage
I'm intrigued.

[Anonymous No.19134721]

>>19134711
Most cooks aren't trustworthy. Meat is expensive. KM/AKM/EC keeps meat in a locker in the walk-in.

I also keep my benis in a cage for mommy.

[Anonymous No.19134870]

>>19128465
>get kitchen job because i like cooking
>arms covered in burn scars because yeah that'll happen
>love cooking even more
>drastically better and faster at it
>work somewhere I get to be creative and cook with amazing product I probably wouldn't be able to otherwise outside rare special occasions
>get to work job I'm genuinely passionate about
>pay and hours are still kinda shit though