With all the Beef Welly talk lately this made me laugh. What’s the best corn dog you’ve ever had? Cheers y’all!

More people should be doing it tbh so we can rid of the toxic environments

I was hired as the head pastry chef in the restaurant (I'm the only pastry employee). During the meeting, they (all men) said that they wanted the display to be a little fancy since the previous pastry cook did standard cakes. So I suggested some things but got turned down cause they said that I'd have a hard time. So I did what they all suggested, and I did great, by the way. Until... The exec said that they wanted the matcha pistachio cake I did. Funny because the cake he mentioned was not mine. I said that I had a matcha pistachio cake but an entremet. He said I should make it. I did, and honestly, it is beautiful. Then another challenge was a strawberry cheesecake. The exec just sent me a video of the dish he wanted, and I suggested making it a little Cedric Grolet style. The Sous Chef doubted that I could do it. So, I declared a bet that I could make it. He still doubted it. Earlier today, I finished the strawberry cheesecake that I envisioned. Later I realized that I should've added chocolate soil and the strawberry puree inside bigger. But hey, I still made it, and I can always make it better. Plus, I had to be resourceful since most of the equipment I used was mine, and there was equipment that I needed, but they didn't have. I'm still proud, though. This was the first one, the 2nd the 3rd one was prettier than this.

Btw: I won the bet.

Supposedly 2yrs experience, I have to constantly remind him to hold his knife properly and he snaps at me when I comment on the quality of his cuts.

Had a few hours to spare and decided to try and make some mini wellingtons. I thought they looked cute and showed it the chef, he also thought it was cute.

For the next event I had to make one thousand.

(pls don't ask about the doneness of the beef)

My little man's last best meal. Smoked Lamb chops, peanut sauce, and raspberry preserves.

Thank you, all you pirates and felons for your words of support last night. It helped sharing this with the community, Sputnic is thankful for all of you support-even Monkeyman arguing with the dog trainer made me laugh out loud.

We have an appointment on Sunday morning-he is in pain too much of the time.

Thank you all for the words of support.

We have a local honey event this weekend and I came up with these the other day. It’s rose/saffron pastry cream, set in a honey gel, on a no-bake oat crust. It’ll probably have some seasoned salt on it for service. Each guest will get one or two in addition to their ordered dessert.

My question is, is this a thing? I’d like to note it on the menu, and if it’s already a thing I’d like to use its proper name. If this is actually something I came up with though, I wanna name it after my daughter

Note: the cream wasn’t really supposed to float, it’s supposed to be a dollop that’s totally encased in the honey. I do kinda like how they float though, my chef called them “bees” and I think that’s pretty cute. Most of this batch were floaters but my second batch today stuck to the crust.

Edit: upon a bunch of reflection and crowdsourcing, I believe it’s a unique enough dessert to give it its own name! On our menu it will just be a “Ruchette” (little beehive) but if I ever get around to writing down my recipes, I’ll call it “Ruchette de Rita” (Rita’s little beehives). Thank you everyone for your help!

My first welly for a staff meal for my lovely team.

What equipment do you find most difficult to maintain in-house?

After abit of back and forth between the guest and myself to make sure this is actually what he wanted. He said “straight from the fridge to the plate”

Raw 250fr Tasmanian cape from eye fillet | fried potatoes | port wine jus.

Watched him from the pass destroy it in about 5 minutes. Came up and said it was amazing.

Absolute savage of a bloke

To be fair, he’s very sarcastic and it would be something he would say

I am 53 years old. I have been cooking professionally since 1989. I graduated culinary school in 1993. I have cooked professionally in Japan for 2 years, Ireland for 4 years, Thailand 2 years, Hong Kong 2 years. I have worked in Michelin star kitchens. I have had to work longer, harder, and more dedicated than any man in my field throughout the 90’s-2010’s.

I have a lot to share. I have a lot to teach other cooks. I am blessed with a position to do both.

I am not here to brag. I am here to share. Because that’s what our industry is all about; the learned showing the new guys what’s it all about.

I celebrate my Executive Chef status every day by giving back to everyone and anyone who wants to learn.

That is what’s it’s all about. Giving away what we know to the new generation of cooks, so that they may become better than us, and then away what they so that their new generation can become better still!

Had this walk in on a busy brunch service. Says she's allergic to eggs, but she ordered egg whites lol really slowed everything down and made people wait longer they should have. I hate Sunday brunch so much

First off it's important to state, I am American. I lived for 30 years in Alabama and did 12 years fine dining there. A story for another time, I moved to Germany 9 years ago and continued my culinary career. As an American cook who suddenly finds himself in a European kitchen, you notice right away they don't have any of the equipment we are used to to measure ingredients. There is no quart or pint, there is no gallon (they do use measuring spoon measurements) but there is basically no way to make a volume measurement (other than 1 and 2 liter measuring pitchers) What they do have is a professional kitchen scale, and man it's great.

1 liter of water is essentially 1kg of water. 1 liter of milk is essentially 1 kg, 1 liter of whipping cream ... You get the point. You put a pot on the scale and adjust to Zero. In goes 1kg of cream. 250g sugar. 10g salt. You'll need 300g butter. Just throw it all into the pot, bam you have a recipe. Nothing to measure, just watching the scale hit it's mark. It has changed my life. Let me give you a sample ice cream recipe:

500g milk 500g cream 5g salt 150g sugar 250g egg yolk 1 tsp vanilla

Do you see how nice and round that recipe is? It takes me 45 seconds to throw that together at work. Now I have books and books filled with nice round recipes that I can save huge amounts of time preparing and they are exactly the same every time. It's insane how much more efficient it is to not just prepare this way, but to record the information this way. And not just for baking and such. I have dips and dressings, sauces and salsas, all recorded nice and round by weight.

Really glad I got to see this method in action and learn it's brilliance, really is a kitchen life hack.

PS: I bought the CIA student book 2 years ago, just as a reference to have at home, and going back to pints and gallons and all these weird fractions was a nightmare! Gram cooking is king!