Chunky Mashed Potatoes V.S Creamy Mashed Potatoes

Rules:

1: Put Vote in Comment as "Creamy" or "Chunky"

2: Winner will be chosen after 24hrs based on total comments

3: Upvotes on comments will count as half votes since people can upvote multiple people

4: Have fun, don't witch hunt, enjoy the potato debate

They fired my lead cook. I'm a chef at a small corporate chain. He and his gf just had a baby. 6 weeks ahead of schedule. Kids on ventilator in the NICU. My boy calls out. I cover, thrice over. No problem with me. I raised this former dishwasher to Lead in two months, and he put in the work and earned it. Today I get a frantic call from my gm warning me to stay cool. And she filled me in that our dm came down and fired my Lead, under the guise of a standard 90 day probo.My gm put in her two weeks. I made dinner for 60 people. Tf man

Oh how I miss you. I even miss the steam burns. I gotta actually cook hard boiled eggs now at the new place. And steam veggies/tortillas. Fucking rice, dammit. I gotta do it all like a peasant.

Dude just walked in with his entire family and is currently wrapping up his meal 😭 I knew he had a house in the county here but I did not expect this.

Plating was good, but I wanted more of that pan sauce!

Switching from disposable souffle cups to stainless steel ramekin. Advice on how to keep them from being stolen/cleaning and drying etc. Anything would be appreciated.

Photo semi related (98 cups total if you're curious). Im a very picky eater and not very adventurous person, always have been, and thus have never had issues with allergens other than strawberries, which makes my face and mouth hurt a lil. I started working in kitchens under the impression I have no real allergies. HOWEVER its as tho working in a kitchen suddenly has me suffering for my life. The melon mix we use makes me cough (???), the roasted tomato juice got on my arm once and I broke out in hives for a few hours, i avoid the thaw and cooks walk-ins as much as possible cuz it feels like im choking on nothing if Im in them too often. It's like ive developed random allergies to the most pointless shit. And I can't take benadryl cuz that's the one drug I decided to abuse as a teen (like an idiot, i should have just vaped) and now my body is unimpressed by the recommended amount yet taking more ignores the Anti Allergen part and skips straight to the Passed Out Asleep At My Desk On Break part.

I wash my hands constantly, change gloves every few minutes basically, and I would wear a mask if the kitchen wasnt 90 degrees and my glasses didnt fog up from them.

Wtf am I supposed to do other than cope lmao </3

Share some bad ones? Made to order smashburger place 😞

2 full time cooks 😈

I will come to your restaurant for brunch and graciously taste the entire menu, including all caviar offerings and one chilled, popped-at-the-table, from-the-entire-catalog champagne bottle.

I'll figure out what colors, flavors, and location work best in the restaurant for [one of these](https://www.webstaurantstore.com/crathco-sr-25-16-classic-pro-bubbler-double-4-75-gallon-bowl-refrigerated-beverage-dispenser-120v/385SR2516.html).

Let's say you feel the cherry Kool-Aid, chilled hard, is clashing with your new signature dish that's deconstructed Wagyu beef fajitas with a spicy bell pepper foam and fish sauce fog.

What do you do?

Don't worry, I'm already on it.

References available upon request. Flavor pairings are non-refundable.

Forgot we're in rural Maine, guy got us a case of glizzies, fuck my life

Kinda bittersweet. I accepted an offer for an inventory coordinator position and I’m really excited to start my journey in supply chain / logistics. It’s been real.

Enjoy a picture of my favorite bean salad with local produce, said produce, and my favorite labels printed by my annoying coworker.

✌️🤙😬

Lol

I think I need a to take break from this sub... the title sums it up.

The dream: It was the middle of dinner service, the new trout dish is ordered and my mise disappears! Like all of it. I'm running around a huge, unfamiliar kitchen looking for my mise (bc someone probably just moved it?) Borrowing from other stations and prepping on the fly. Other cooks not working dinner service (like banquets n shit I guess) were all around, walking through, moving stuff. I'd turn around and the stuff I just prepped on the fly would be replaced with something else.

There was a younger cook like whoa your gonna make that again right now? As if I had a choice. There was banter. At some point someone turned the lights out over my station which was too big and spread out. So weird.

I'm disabled from chronic illness, I don't work at all anymore and haven't worked the line in a long time. So I guess my question is: what the fuck? Lmao I just wanted to take a nap, I have a fucking headache now.

For context that ceiling is s lot higher than I can reach as I am short and it is above some stairs.

CHEFS LONG FOR THE LINE LIKE CHILDERN LONG FOR THE MINES. THAT IS ALL (inb4 this is mod deleted.)

I am looking to buy my son his first chef knife for Christmas this year. He is 14 and love cooking and wants to become a chef like me. I am looking to get it engraved as well and am looking for recommendations. My price point is around $75 CAD, and would prefer a Canadian company if at all possible. Any recommendations or leads would be greatly appreciated!

non-serrated chef knives and bread knives are priority. New KM trying to invest in a better set for the kitchen because the last dipshit only bought serrated chef knives, nothing else. cheap, flimsy and bent tips, impossible to slice anything clean.

working with a *very* tight budget but can swing a bit extra for longer term use. Corporate can cry about the extra $20 later.

TIA!