r/KitchenConfidential • u/dreadbadger420 Kitchen Manager • 17h ago
Photo/Video Rate the breakfast cook's "pie"
For context, this cook has been employed here years and all attempts to teach her anything other than breakfast have gone in one ear and out the other. EC and I have been repeatedly blocked from terming her by admin. đ
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u/Level_Weakness4679 17h ago
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u/dreadbadger420 Kitchen Manager 17h ago
I mean you definitely cannot say it was dry. Spoiler: I couldnt serve this and told her so... Chef Bin handled this one for me
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u/YupNopeWelp 17h ago
Is this in an institutional setting (hospital, assisted living, etc.)? That's no excuse, and I'm so glad you refused to serve it. I'm just wondering, because there's the whole idea of money in direct exchange for food in restaurants, diners, and even cafeterias. Even the meekest (direct) paying customer would react with an "Oh no, I wanted pie..."
I've worked with some cooks who were totally done and on their way out of the industry, but I don't think any of them ever would have put out something like this (or even got to the sauce and garnish stage with it), but I've only worked in non-institutional settings.
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u/dreadbadger420 Kitchen Manager 16h ago
Assisted living
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u/YupNopeWelp 16h ago
Thank you for caring enough to stop that from going out. There are quite a few assisted living/nursing home/long-term care workers in this sub. It's moving to see their respect for their diners, and the care they put into the food.
(Is your breakfast cook related to the admin.?)
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u/dreadbadger420 Kitchen Manager 15h ago
Shes related to one of the clinical coordinators but I would hope our admins arent basing her status on her moms job in a completely separate department
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u/QuarkchildRedux 14h ago
think again pal, why else would you be blocked from terming her? donât be naive lol
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u/PresterLee 15h ago
Unless itâs the Jackson Pollock Memorial Home, itâs time for some training.
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u/MaggieMakesMuffins 16h ago
I can't believe that dumpster fire even made it to the bloody plating, how does anyone cut this and think "yeah I'd pay money for this slop"
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u/CasualPlantain 17h ago
I thought those were omelettes at first
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u/baked_bryce Sous Chef 15h ago
Litterally "why is there chocolate on those omelettes" vibes
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u/turtlehabits 6h ago
The main reason I clicked on the post was to get an explanation for why the fuck anyone thought drizzling chocolate sauce on omelettes was a good idea
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u/Loveroffinerthings 17h ago
Do she own stock in hersheys? Looks like sheâs trying to pad the usage by putting an entire can on 12 plates
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u/dreadbadger420 Kitchen Manager 17h ago
THIS IS A HUGE PROBLEM WITH KEVINA (fake name). Shell go through a 32oz bottle of vanilla in a WEEK!
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u/247Brett 16h ago
Document and CYA. They might not want to fire her, but at some point theyâre going to want to blame someone for all this wastage (especially taking the other stories into account. Like wtf kind of abomination is that gravy?)
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u/dreadbadger420 Kitchen Manager 16h ago
Its all documentend they just wont let me fire her. She has 2 write ups and like 20 "warnings"
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u/ghostyghostghostt Bartender 17h ago
Garbage.
Give me 5
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u/Fit_Carpet_364 17h ago
I feel ya - just slurp it off the plate with zero complaints.
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u/ghostyghostghostt Bartender 16h ago
Iâm just a bartender ya know?
Feed me. I hungry.
I will trade beer.
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u/Fit_Carpet_364 16h ago
We never aim for failures in the kitchen, but they can be pretty tasty sometimes.
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u/AnGaeilgore 16h ago
For such a bounteous exchange I shall provide one (1) nachos with double toppings
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u/PM_Me_Your_Deviance 13h ago
Vanilla pudding with undercooked pie crust... yeah, id still eat it, but I understand why OP refused to serve it.
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u/dreadbadger420 Kitchen Manager 17h ago
This cook has worked here THREE YEARS, and we keep getting blocked from terming her. We allow her to make certain desserts, but she continues to show zero understanding. My least favorite thing I've come into her having made with "passion" was a big pot of cinnamon brown sugar and paprika sausage gravy. (We're in the South). I noticed it was a funky color when I came in (we gave her biscuit gravy mix), and I immediately spit it out.
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u/Froggatt34 17h ago
She's doing this on purpose so she doesn't get taken off the breakfast shifts
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u/Valuable-Yard-4154 16h ago
Some people really are clueless. For me it's electricity. If I'd had to work as an electrician I'd certainly die (in less than 3 years)
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u/Paul_Michaels73 13h ago
Cinnamon brown sugar and paprika sausage gravy? Like, together? đ¤˘
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u/dreadbadger420 Kitchen Manager 13h ago
Yeahhhhhhhhh all together. It was a standard sausage gravy and she said it needed something so she added cinnamon, brown sugar, and paprika.
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u/Paul_Michaels73 13h ago
Is it possible she lost her sense of taste during Covid? Sorta kidding...?
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u/bakanisan Cook 17h ago
At least they had the decency to shit in the plate before putting the vommelette on it. Overall 10/10 plating will bleach my eyes again.
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u/Just_A_Lucky_Guy469 17h ago
I wonder just what she has over admin that they'd protect her so?
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u/Assassinite9 13h ago
Either she kissed a lot of ass when she first got there, or she's friends outside of work with someone in admin
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u/AesopsAnimalFarm 16h ago
Weaponized incompetence. She is sending you all a message to let her do what she's always done (breakfast) and leave her the fuck alone.
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u/NeatWhiskeyPlease 17h ago
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u/dreadbadger420 Kitchen Manager 17h ago
Wanna take a guess at what her genius pie filling was?
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u/NeatWhiskeyPlease 17h ago
Ice cubes?
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u/dreadbadger420 Kitchen Manager 17h ago
Frozen vanilla pudding mix. She didnt understand why the pudding didnt stay firm.
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u/JesusStarbox 17h ago
Weaponized incompetence.
If she fucks it up she won't have to do it again.
One time I had to make the chocolate chip cookies and I changed the recipe and added a lot of vanilla and subbed pecans instead of walnuts. Then I left it in the Hobart too long and it mixed longer and the chocolate melted a little.
My cookies were so good it became my job to make them every time after that.
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u/RockDoveEnthusiast 12h ago
Maybe you could try approaching the conversation with the owners in a different way? For example "Here are the roles we've tried with Kevina and she hasn't worked out in any of them. [list roles]. It seems like it's important to you that we continue to make this work--and I respect that--but I want to make sure we can do so in a way that is the best for both Kevina and your investment. Is there a role or need outside the kitchen that we could try for her? I want to work with you to find a role that will match your needs and her strengths, and the current role isn't right for that."
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u/gimmeafuckinname Food Service 16h ago
Ah the old banana dong pie with dysentery squirts.
Take me back to the warâŚ.
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u/Sea_Negotiation_1871 15+ Years 16h ago
In the thumbnail, I thought those were crepes with Nutella
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u/Winterwynd 17h ago
Me, staring at the above picture with a mixture of disgust and disbelief: "WTAF? Does she actually expect people to pay money for that slop?"
Even the decorating is bad. I'm pretty sure my entire 7th grade home economics class made better pudding-based pies than that back in 1991. If a bunch of never-cooked-before 13 year olds could produce something better than that in a middle school home ec kitchen, OP's breakfast cook needs to do some self reflection.
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u/atx_original512 17h ago
I cooked at a hospital, this would never come out of our kitchen. Just on the principal of wtf is at.
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u/iamsheph 20+ Years 17h ago
ManâŚthat moment you realize it didnât set and thereâs no turning back đ
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u/devlazz 16h ago
Large pies with soft fillings do not present nicely. Looks like someone splattered Hersheys syrup on the plate.
Invest in some small tart molds and make individuals, with some type of chocolate ganache garnish and something crunchy.
Slices of a big pie always plate messy, and a filling like this just looks unappetizing.
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u/dreadbadger420 Kitchen Manager 15h ago
She has molds and tart shells she just keeps doing weird shit
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u/lawrik02 13h ago
Iâm so high, I thought this was a play on words and the âbreakfast cooks pieâ were omelettes đŤ˘đŹ
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u/LetClean2299 12h ago
Why is a breakfast cook making pies anyway? Do you have a pastry chef or a person who does nothing but the baking? I feel sorry for the girl but she should know better. Plain vanilla pudding slapped in a pie shell, drenched in chocolate ....thats kindergarten cooking .
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u/MAkrbrakenumbers 9h ago
She probably only wants to do breakfast so she fucks uo everything else if this is a continuous issue
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u/FrenchOnionSoup69 17h ago
Inedible. Obligatory âitâs fucking RAWâ Going to make someone hurl
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u/TiLeddit 17h ago
Would be hesitant to pick it because it looks like it died in the fridge. If it is a buffe I'd take one just for lols and to taste. I would scrape a little lemon vanilla cream of it and then leave it in the dishes.
3 of a possible 10
(and a note to self to not return here for the food)
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u/DIY_SelfHelp 16h ago
This looks like food poisoning just waiting to happen.
I'm not in the restaurant career so is there like a way to make admin not block terming her? Like let a customer eat what she makes and having them complain? Or put in for her to do mandatory training where she has to stay until she gets the recipe correct... sorry I was just looking through malicious compliance sub lol. Admin will start caring when she poisons someone and they get hit with legal or health inspections or whatever else Karens do with something like this.
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u/dreadbadger420 Kitchen Manager 9h ago
I've thought about putting her into scenarios to get the right people to complain, but I worry about it negatively affecting my residents.
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u/ander594 15h ago
Heard enough at "breakfast cook"
That being said, the most impressive thing I have ever witnessed lived is an old school Vegas egg guy at a large hotel
Abuello smelled like cigs, JD, and multiple divorces. Walked in with own stack of 6" non sticks and had the most beautiful over easy egg (X 300) I will ever see.
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u/SammyPoppy1 15h ago
I know we're giving shit mostly about the vanilla pudding, but why is the pie floating in it's own diarrhea puddle?
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u/ThrowRA020204 14h ago
I have screen brightness to default minimum and that shit looks like crepes with chocolate drizzle than pie and I think that says enough
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u/DE4DHE4D81 13h ago
Why is the breakfast cook making pie?
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u/dreadbadger420 Kitchen Manager 9h ago
She wants to be our baker and we gave her recipes and mixes to follow but she'll try to make "passion" pieces and be creative. This is the result of this.
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u/TattooedPink 12h ago
The plates are so messy, they look disgusting. How hard would it be to make a neat drizzle that's uniform on all plates? That's not even mentioning the 'pie'. Laziness! I'm just a mum who just cooks for her family, and even I could do better!
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u/ActionMan48 11h ago
What does this person think of their own work? Ask them if are proud of this.
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u/dreadbadger420 Kitchen Manager 9h ago
Oh, she's so proud. She thinks she's on the way to owning her own bakery. We've had talks with her, but she just takes in nothing. We're trying manager her out now.
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u/TrackerKR 11h ago
I too like my strip of pie with chocolate sauce just slopped willy nilly all over the place
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u/No_Squash_6551 9h ago
Are you a Sysco-fueled assisted living like me?
I use those exact same crusts and that looks like the bag vanilla pie and pudding filling too. And yes I can tell from a mile away the crust is still raw LOL.
It won't set well if you use the full 3qt of milk, especially if it's 2% instead of whole milk. And if you notice it hasn't set up in the fridge, just add more pudding mix, don't put it in the freezer.
If you have issues getting them to stay nice at room temp, consider folding half or an entire damn bag of "whip topping", the one that comes in the bag with decorator tip. We use that shit in most of the desserts. 2qt milk, one bag whip topping, entire bag pudding mix. That's easy to communicate.
I know, I know, it isn't you, it's her. But I have pounded this into the heads of a lot of my staff, they have the same damn issues making pudding pies. Which to me, is a REALLY easy dessert, basically the easiest pie there is. 2qt milk, one bag whip topping, entire bag pudding mix. I pre-bake the crusts off for them, because they are too stupid.
I know it's hard. People don't get it sometimes. In this type of kitchen environment, there's often a kinda pressure to just serve the people any goddamn shit because "oh well they won't care." Seen too many times, something gets mega-fucked or even contaminated, and the response is "well send it to the dementia ward instead, they don't care." I try to always explain and pound the idea into the new people as soon as possible. Yes, maybe they don't give a shit and will eat a bunch of pie scraps that looks like dogsick. But their families, the staff, maybe your boss, etc, is going to see it. When it doubt, throw it out. I also try to always have back-up desserts that can be thrown out at a moment's notice. When people are scrambling, that's when they start just throwing shit around and seeing what they can get away with.
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u/dreadbadger420 Kitchen Manager 9h ago
Literally on the money.... its the 9" inch pie shells that come with the little paper that saus remove before baking and the vanilla instant pudding mix in the silver packets.
I'll definitely try the whip topping idea because we get the whip topping bags, so it'd be easy to execute. Ill probably start pre-baking the crusts.
Our facility is full dementia care and Ive noticed a LOT of "well they wont care" from this cook. But its a diginity thing. Its a respect thing... the lady that can't remember our name still deserves to be served a decent beautiful dessert. Also cause theyre paying FU money to be here...
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u/No_Squash_6551 8h ago
Feel free to DM me if you ever want to share recipes. I have been with my facility for about 3 years now and worked in every goddamn position besides caregiving (although I am a caregiver at home, haha!) I am mostly the dessert and prep cook nowadays, because apparently the partially blind person is the only guy in the building who can actually use a knife /snark
You can make very easy no-bake cheesecakes with 1/3rd a log cream cheese (the 3lb ones in the blue and white box), two bags whip topping, and powdered sugar and/or vanilla pudding mix to taste.
I also make a soft cake frosting all the time with the pudding mix. Evaporated milk is better, but you can use any milk. I mix 1/3rd the bag (basically going by vibes) into ~two cups of milk, and combine that with 2/3rds bag of whip topping. This will cover about a full hotel pan size cake. Before the pudding mix sets, it's basically liquid enough to just pour over the cake. It sets up and looks all pretty and glossy.
I also make flavored icing all the time with the whip topping and jello powder. The secret is to dissolve the jello into a small amount (less than half a cup!) of hot water (I just get mine from the coffee tap.) This prevents any grittiness. Let it cool a minute (so that it doesn't melt the whip topping too bad), and simply mix it with whip topping and you'll have a wonderful flavored frosting for cakes or cream pies. If you mix the jello mix into powder sugar instead of whip topping, it'll be a glaze that's good enough for cookies and baked goods. Jello powder is basically the only way we can get flavorings- all jello powder is is gelatin, sugar, and flavoring.... You can use this method to flavor the white cake mix, too! I personally hate the way it affects the cake's texture, but my residents rave over it. I usually use it to make strawberry cakes.
I am going off the top of my head so don't shoot me if any of these measurements are totally bonkers.
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u/PipPip_Cherio 16h ago
Some chefs just don't have a knack for sweets.
Do they at least cook a mean breakfast? Like perfect eggs?
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u/dreadbadger420 Kitchen Manager 13h ago
I showed my sous this post and he said "she doesnt have a knack for savory either"
Her eggs are mid. Shes still green, but her breakfast is okay for what it is.
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u/MaggieMakesMuffins 16h ago
Someone hasn't learned the jiggle test in the oven, or maybe how to use gelatin
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u/Furmaids 15h ago
I'm so sorry but this looks like thawed frozen pie crust, uncooked banana and chocolate pudding, and a random chocolate thing messily put together l would see as a skit for a 10 minute dessert at a dinner party
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u/DragonQueenDrago 15h ago
I had to read the comments to figure out what the heck this was supposed to be!? I mean that one piece of pie is practically SWIMMING in chocolate sauce.
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u/angryBubbleGum 14h ago
We're each plate specially dropped per serving? Are you located on a fault line??
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u/Extra_Inflation_7472 14h ago
Iâd eat it. Do you not serve it because your professionals and canât put out a product with that appearance?
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u/dreadbadger420 Kitchen Manager 9h ago
That and the crust was way undercooked. I was debating trying to salvage it by scraping the pudding off. I didnt because I, admittedly, don't know the risk of cross-contamination with raw crust.
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u/AwfulGoingToHell 13h ago
This reminds me of when I was much younger and tried making cannabutter in the microwave⌠I mean⌠it workedâŚ. It just⌠I learned after that to strain the butter ok.
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u/wemustburncarthage 10+ Years 12h ago
I mean I can't blame her, I sucked at breakfast. I can do it, my egg game is just not good enough.
Try getting her to make tarts, and maybe less drizz.
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u/Jhomas-Tefferson 8h ago
Is that a cross between a quiche and a fritata? Like, is that egg?
is that some kind of custard?
What is that?
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u/Extruder_duder 16m ago
So you have an idiot in your kitchen (weâve all had them), theyâve been there for âyearsâ so you know that theyâre dumb as fuck and incapable of doing simple tasks without instruction. You let them free ball a pie with no instructions, which Iâm sure you and EC can do but youâre not the ones doing it. Now youâre upset that this moron wasted all their time and the incredible waste of food? What did you expect? Brekkie cook suddenly Rain Manâs a beautiful pie out of no where? âPie, definitely pie.â
You got what you deserved, next time have them set up near someone to supervise them, and have a detailed list with instructions daily for them. Your lack of preparation got you this, not their known shortcomings.
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u/Jaded-Coffee-8126 17h ago
Either that kitchen is at 130 degrees f so the pie melted right away, that pie is way too runny, or the chef murdered the pie before it got the plate and we are seeing what is post mortem pictures.
Though I'd look at the pie and ask the waitress/waiter why my pie looks like a volleyball player spiked it onto the plate. Now that im done shit talking the pie, what flavor is it.