I started the clean cycle and this error stopped it, can I just reset the oven and try starting the clean cycle again? Anyone know what can be done except calling their customer service?

I apologize in advance, this will be a really long text. I dont Even know if this Is the Right Place to talk about It, im sorry I’ve been working in the kitchen for a while now. I just started and wanted to see a professional kitchen and get some training. The owner told me that I should “learn by watching,” and that, little by little, I’d start doing more and more culinary tasks. In fact, I’m always at the sink washing bowls, pans, containers, and so on. Sometimes I go wash the dishes using the dishwasher too. Where I work, there’s a kitchen with a sink for washing pans and everything else, and in the room next door, there’s the dishwasher for washing the plates to be used.

So far, I’m losing my mind. I already knew this sector would be a bomb of physical and mental stress. Yesterday, I lost my temper over something maybe even stupid. Then I went to the back to rest for five minutes and let out all the emotions. Honestly, it helped. At least I wasn’t nervous anymore.

I also hate that everyone thinks dishwashers have an easy life or that they don’t have to worry about anything. Every day, I come home with fingers full of scratches because of boiling water, half-broken pans, or sharp objects from the pizzeria. “Oh, but I just wash dishes,” as if no one cares about what someone like me — a so-called outcast of society — goes through, just washing dishes all day.

Every now and then, they let me do something other than washing dishes, but it’s just small things like cleaning mushrooms, parsley, rosemary, or peeling potatoes. Just to clarify, I know peeling potatoes is totally normal at the start — I’m not complaining about that, I’m just saying.

Yesterday was the last straw. There’s this person I’ll call Alexa for privacy. She always says that at closing time, we finish everything together in the kitchen — which is fair. I went to take out the trash, thinking I was done because the pizza maker had told me he’d take care of things; I just had to grab a good squeegee. Then they had already washed the floors.

I asked Alexa: “Should I start heading out?” Her: “I am going" Then I asked: “Is there anything else I need to do?” She made a face like “I don’t think so.” When I went to change, the pizza maker got mad at me because I didn’t stay to help him. Maybe there was some miscommunication between us, but that’s not what made me angry.

When I went to the owner for payment, he told me: “When you need to close and clean, just ask Alexa.” She hadn’t told me anything, and then she was already leaving. That’s what pissed me off — you’re the first to say we should finish together, and then you leave first.

She’s not the head chef, to be clear, because I know the chef has a certain level of autonomy. I don’t like her much, but whatever. Luckily, last week, I had the guts to tell the owner I didn’t want to come anymore. He suggested I work fewer days, so now I only do weekends. But I think that sometime this week, I’ll tell him that after Sunday, I won’t be coming back at all.

I don’t understand how people manage to do this job for years — the physical stress, the mental stress, working every single day, even during holidays. Clearly, this is not my field. And if you think I’m wrong, exaggerating, or anything else, just remember that work isn’t everything; there might be other problems going on, and above all, not everyone handles stress the same way. Some handle it better, some worse.

With this post, I just wanted to share my experience, my frustration, and hear your opinion. Please comment constructively. Thank you.

Nursing home residents get this dish once every 5 weeks as part of PRD rotation.

Alright so I’m working in a place that claims to be good, and we do things that proper chefs would most likely not approve of. This is my first cooking job, so I can’t speak to other places, but the fries don’t seem all that nice to me. They come in big bags in a box.

I’ve been working the fryers for a little bit and I’m wondering if there’s anything I can personally do to make these things taste or present better. For reference, I have a big ol bus bin full of fries beside the fryers, I reach in, grab a couple handfuls, deep fry em, throw em in a bowl with some salt, and they’ll usually sit for about one to five minutes in that bowl. We’re busier than hell and my chefs don’t seem to mind this approach, but if I can make these things better generally, I would certainly like to. For example, I’ve seen videos of people putting a rag in a bowl and dumping the fries on top of it, salting, then pulling the rag out to get a better salting of the fries. Dunno if this works because I haven’t actually tried it yet, but that’s kind of an example of what I’m talking about- methods that will just generally improve this product I’m making all damn day long.

Me- (Name of coworker), did you sleep last night? Him- Zero. I'm about to go shotgun a monster.

This MF shotguns 2 back to back (video is the second one).

Credit to my sous chef for sending me the video lmao. Brunch double had my mans down BAD.

I started making a chimichurri before I found out the "authentic" way doesn't have cilantro and also isn't blended. So now I have 2 day old, blended cilantro, garlic, olive oil and salt in the fridge. Thinking of adding cumin and using it as a chicken breast marinade.

The problem is that the mixture is solified. Can I sit it on the counter until it liquifies, put the chicken in it and put it back in the fridge overnight without causing botulism?

Any suggestions or ideas on what to do with my solidified slurry are welcome.

Pissed because most of that mango was bad. Here is my fucking ramp

They cut the squash... and put it back in thr bag with multiple holes in it from the distributor...

Disclaimer- I don't know what happened here. This popped up in my memories from when I used to be a bakery manger. I came in one morning to a "hey boss, the door to the walk in freezer broke" and handed this. The door shut and sealed just fine until it finally got replaced.

The lock was a kinda wobbly before it snapped so my guess was that it just wore down enough over time. 🤷

Have about 7 years of kitchen experience as a line cook (mostly worked in French, Japanese, and Chinese cuisine) and know a moderate amount of French. I visited Montreal last year and fell in love with the people & cuisine, now looking to see if it is all possible that I'd be accepted.

My background: 20 year journey man. One star on resume, two James beards, and whole lotta fuck-shit along the way. I transitioned to FOH management about 7years ago to round out my experience.

The role: sous chef for American Cruise Lines. Domestic waterways, six weeks on two weeks off. Between 80 and 200 guests ( I will be assigned a ship after training later this week) 3 meals a day plus snacks. I am taking this position to see the logistics of feeding at sea.

My questions: What should I keep an eye out of? Red flags to look for? Logistics of what to bring.(Knives and stuff for the little down time I will have) Advice from those that have come before me.

I appreciate the time and help from all.

15 checks on the pass, and the next wave pouring out. No management coordinating with the kitchen, was left to 4 16 year olds. Complete chaos.

9,000 taken in 3 hours 3 chefs in the kitchen and a new trainee 2 weeks in, he smashed it. This is a chain pub I started 3 months ago I leave in two weeks. Quickest job I've ever done. No say on menu, produce, suppliers, no real passion.

Every thought I had about these chains was correct, was sold the job on the premise I would be working with the head chef developing and creating the menu. Arrive and get handed a book of specs. Never used one.

Fun though.

"Absolutely no onion I am allergic"

"The beef is braised with onions in the stock"

"Oh yeah that's fine I just don't want to see them"

IM GOING TO FUCKING BLOW MY OWN HEAD OFF

retired line cook. i have a nice hadley & bennett apron that i used at work that i have since decided to keep. i washed it regularly when i was using it everyday, but i cannot get the grimy feel out of the fabric. is there anything i can do to help reverse this or am i cooked?

Murdock... I'm coming... to get you!

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. 🙃

Why? We may never know

And why do FOH always complain about the heat. Fuck those guys.