/ck/ - Food & Cooking » Thread #7002266

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64KiB, 720x960, cioppino.jpg

Anonymous Fri 23 Oct 2015 01:23:04 No.7002266 View Reply Report Delete

Quoted By: >>7002681 >>7006014 >>7007148 >>7007232

So do any of you faggots actually know how to cook? Get paid to do it professionally?

Pic related, I do this shit on a nightly basis.

Anonymous

Anonymous Fri 23 Oct 2015 01:23:49 No.7002269 Report Delete

Quoted By: >>7002275 >>7002661

omg ur job must be so hard ur such as peshul individual nd we lov u :)

Is this what you want to hear, OP?

Anonymous

Anonymous Fri 23 Oct 2015 01:27:38 No.7002275 Report Delete

Quoted By: >>7002288

>>7002269
Honestly I was just asking if any of you actually cook for a living and make bomb ass shit that youre proud of.
Just you know, in the 4chan way.

Anonymous

Anonymous Fri 23 Oct 2015 01:34:00 No.7002288 Report Delete

Quoted By: >>7002290 >>7002426 >>7002602

>>7002275
You're okay, anon.
Don't worry about it, faggot.
How come the cost and extentions don't carry out for all of the ingredients?

I cock for a living. Just quit an exec job at a brewpub after 10 years. Had 3 kitchens under me. Now I'm at a really small place where I have to take out my own trash... lol. It's cool though. I get to be more creative with food. Pay is a bit less though.

Anonymous

Anonymous Fri 23 Oct 2015 01:37:36 No.7002290 Report Delete

Quoted By: >>7002301

>>7002288
Because the rest is inconsequential fluids and small ingredients that dont really matter unless you just drop an entire 3rd pan of it on the floor. The stuff that the cost shit is on if youll notice are all the proteins and the orange broth which is just our slang for lobster stock.

Anonymous

Anonymous Fri 23 Oct 2015 01:41:37 No.7002301 Report Delete

Quoted By: >>7002426

>>7002290
Which

>making this dish last night
>dropped not one but both of the seared scallops on the floor
>exec cusses me out because theyre so expensive
>will send me home if I do it again
I was just trying to be quick (._. )

Anonymous

Anonymous Fri 23 Oct 2015 02:55:23 No.7002411 Report Delete

Quoted By:

I work in a service deli and cook chicken all day. I also make salads and fry things for our hot case. I do know how to properly cook, I just don't have the opportunity to do so at work.

Anonymous

Anonymous Fri 23 Oct 2015 03:08:10 No.7002426 Report Delete

Quoted By:

>>7002301

>>7002288
here.
>>7002301
Sounds kinda shitty.
I'd only say that if you did it 3 times.
First time: Duuuude
Second time: C'mon guy, get it together.
Third time: We need to have a sit down.

Anonymous

Anonymous Fri 23 Oct 2015 03:46:08 No.7002479 Report Delete

Quoted By:

I work for a resort and did mass production, after the season ended I moved elsewhere at the resort and got a promotion because my old chef gave me a good recommendation and used to work there, so they made me a linecook.
Now I'm going back to the first spot, and Chef offered me any spot I wanted, so I'm going to get my own kitchen at the bottom that only serves rich little shithead kids.
It's easy food, but I'm looking forward to it

Anonymous

Anonymous Fri 23 Oct 2015 04:17:00 No.7002530 Report Delete

Quoted By: >>7002548

Did you go to school at all to learn to cook or just work your way up the brigade system?

Anonymous

Anonymous Fri 23 Oct 2015 04:26:58 No.7002548 Report Delete

Quoted By:

>>7002530
I don't know any chefs who managed to bypass working their way up. There's probably some with a title of Chef in gigantic corporations that mostly handle food ordering and menu planning type of stuff, but most in those positions spent at least a few years on the line. I went through a program.

Anonymous

Anonymous Fri 23 Oct 2015 05:12:22 No.7002602 Report Delete

Quoted By:

>>7002288
>I cock for a living.

oh it shows

Anonymous

Anonymous Fri 23 Oct 2015 05:17:51 No.7002611 Report Delete

Quoted By:

No, I got out of the kitchen. I bartend now, because I really enjoy actually making money.

Anonymous

Anonymous Fri 23 Oct 2015 05:56:54 No.7002656 Report Delete

Quoted By: >>7004538

>first restaurant job
>work at shitty fast casual restaurant
>9.80/hr
>8 months in
>just got hired as prepcook new steakhouse in town
>11/hr
>district manager of my company offers me 11.50/hr if i dont quit
>stay at my shitty restaurant
>dont know shit about food outside of how we do things here
>gonna be a supervisor soon probably another raise
happy to get paid more but feel like i missed an opportunity to learn more about cooking
fuck it i guess

so yeah i get paid to cook but not really in the way you mean

Anonymous

Anonymous Fri 23 Oct 2015 06:02:08 No.7002661 Report Delete

Quoted By:

>>7002269
Did your daddy touch you in the secret spot? Did it hurt? Is that why you're so angry?

Anonymous

Anonymous Fri 23 Oct 2015 06:32:02 No.7002681 Report Delete

Quoted By: >>7004505

>>7002266

You can learn by reading?

I'm a visual learner. I couldn't do that. Also that fish stew isn't supposed to have cream, that makes me retch.

San Francisco? Never seen that dish served outside of that city.

Surprised a restaurant of that quality could survive in a city like that.

Anonymous

Anonymous Fri 23 Oct 2015 18:56:03 No.7004505 Report Delete

Quoted By:

>>7002681
It's actually super good. The cream makes it tomato biskyish and it's actually super good, I personally put it on top of a twirl of angel hair. Also this restaurant is on the east coast in its entirety.

Anonymous

Anonymous Fri 23 Oct 2015 19:07:41 No.7004538 Report Delete

Quoted By:

>>7002656
Man prep cook is a great way to learn the basics of how to do shit before you actually cook anything. I would've happily moved on.

Anonymous

Anonymous Sat 24 Oct 2015 02:47:31 No.7005608 Report Delete

Quoted By:

Looks confidential.

Anonymous

Anonymous Sat 24 Oct 2015 08:34:04 No.7006014 Report Delete

Quoted By: >>7006784 >>7006808

>>7002266
>Get paid to do it professionally?

Professionals are licensed and salaried, not line cooks. Become a doctor, lawyer or engineer, then you're paid professionally. Look up the definition of 'profess'

Anonymous

Anonymous Sat 24 Oct 2015 14:15:49 No.7006784 Report Delete

Quoted By:

>>7006014
Semantics first of all and second of all, I'm a sous chef. I am a professional in every sense of the word. Not every every profession requires a certification or license or is salaried. You're just attaching you own elitist narrow view on things.

Anonymous

Anonymous Sat 24 Oct 2015 14:20:56 No.7006808 Report Delete

Quoted By:

>>7006014
You ignorant ass.

of, relating to, or connected with a profession.
"young professional people"
synonyms: white-collar, nonmanual
"people in professional occupations"
antonyms: blue-collar
2.
(of a person) engaged in a specified activity as one's main paid occupation rather than as a pastime.
"a professional boxer"
synonyms: paid, salaried
"a professional rugby player"
antonyms: amateur
having or showing the skill appropriate to a professional person; competent or skillful.

Anonymous

Anonymous Sat 24 Oct 2015 16:26:44 No.7007148 Report Delete

Quoted By: >>7008904

>>7002266
I am a line cook in a seafood restaurant in the UK. Mostly work on the fryers but I do a bit of prep as well when needed. I don't have any sort of feelings towards this job, I would rather work on the bar instead but whatevs, I get paid.
>inb4 all I do is fish and chips

Also OP I think it's very shitty of you to post stuff like pic related, that's a recipe that I'm pretty sure you did not come up with yourself but the head chef. Show some fuckin loyalty to the place you work at man, how would you feel if some fuckin nigga posted your recipes left and right for all to steal them?

Anonymous

Anonymous Sat 24 Oct 2015 16:58:00 No.7007232 Report Delete

Quoted By:

>>7002266
I pretty much do it all at a BBQ restaurant. Smoke the meats, prepare all of the sides and condiments.... I couldn't forget most of the recipes if I was struck with amnesia.
>be 85, drooling on myself in a third-rate nursing home
>"Here's your macaroni dinner, Anon"
>recite the recipe and procedure with absolute clarity, go back to vegetable stage

Anonymous

Anonymous Sun 25 Oct 2015 02:07:45 No.7008904 Report Delete

Quoted By:

>>7007148
Nah it's a corporate recipe, I was just using it as an example. I doubt anyone here is gonna try to make this. The exec chef doesn't give a fuck.

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