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.

Flipping it with a pizza peel, and serving it on a large pizza pan.

_ /10 clean...

What time am I going home Chef?

Had to come in on my day off do do a weekly wipe down/reset.. Busted out 44 nasty caked pie pans (orange crates) Ooh yeab gonna feel that extra hour on the paycheck 😆🤥

Sarcasm aside how clean did I get so far Chef

"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

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. 🙃

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

This was from a job I worked at many years ago, just a reminder for everyone to find ways to enjoy your job :)

AHOOOO!!! 💀

My niece has been having a hard time with family recently, so we made a chicken leek and mushroom pie. No fancy cooking, no gimmicks. Just family, food, and music. It was nice to have this reminder of the reason I became a chef. Not just a love of food, but for the love of people. And helping them make happy memories in a time when they may not be doing very well.

Happy Sunday chefs, I hope you’re all doing well.

Why? We may never know

"Hey can you come over to he bakery really quick?" He couldn't find the dough hook...

Perfect for a game of sarcastaball this fine Sunday Brunch.

I know everyone here is always looking for those rare towel colours. Today we recieved this towel. I bet noones seen this before ahahaha.

Local fair was this past week, thankfully there’s some stuff left at the stand.

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

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

Ive been working in the industry since '08, with a couple breaks here and there. After finally saying fuck it and started applying for sous chef positions. After not too long I have landed a sous chef position at a local casino. Pay is good, hours are OK, it's a 24 hour shop. Ive done everything under the sun in a kitchen but this is my first true blue management position. Not sure what to expect, I will be in charge of about 30 employees, with only the Chef de Cusine above me. Any advice will be appreciated.