I work at one of the busiest Bracker Carrels in the country and normally everything's rocking and rolling from 5:30 to 8, but there was some fuckery going on tonight with large parties, everyone wanting long-cook items that monopolize the flattop, etc., hotbox running out of EVERYTHING. Anyways, at some point the speaker died and all you could hear were the stations stationing, fryers frying, and servers ~~bitching~~ servering. The manager came around the corner and said "Man, sure is quiet back here." Before they noticed Charlie in the bushes and jumped in to help expo.

MAY have eaten a frozen chocolate chip cookie in the freezer to reset afterwards.

I retired 10 years ago after 40+ years in the industry. Started as a dishwasher at Rueben’s Plankhouse in Kirkland, WA in 1977. Did a lot of things in that time. Cooked for POTUS. Private viewings of Christie’s Art auctions. Met the Professor from Gilligan’s Island.

One thing I get asked consistently is my recipe for Red Beans. They are in the crock today.
So here it is:

1.5# (24 oz) Small Red Beans, soaked in water overnight, drained
1.5# Smoked Ham Shank or Hock
1 medium Yellow Onion, diced
4-5 stalks Celery, diced
1-2 T diced Garlic, depending on your taste
2-3 Bay leaf, depending on size. This batch got 3 smaller leaves
1 T Dark Chili Powder
1 T Dry Mustard
2 T Ground Celery Seed
Water to cover

Crock is set to 10 hour. I don’t mess with it much.
After about 8 hours, I pull the bones and skin or fatty tissue that hasn’t broken down.

I’ll adjust the taste after I pull the shank bones out. So it gets subjective from here.

I’ll add Worcestershire, Soy and kosher salt to taste. Start small and taste a lot.
The longer it simmers, the better it gets. Throw some Hot Link sausages in there, yummy, yummy.

Serve over rice. I prefer brown basmati but you do you.

Good old comfort food.

Enjoy and stay safe out there. Get some quality comfortable shoes. Lift with your legs. Remember to breathe. You got this.

“Chef Cruz took over social media after clips showed him speaking English with a full Italian accent, a habit he picked up entirely on the job in North Carolina pizzerias. Working side by side with Italian chefs for years, the Mexican cook learned the language while naturally absorbing their rhythm, everyday sayings, and kitchen philosophy.” @solowakeforest📍Solo Italiano, Raleigh, NC

A few years ago I left a unicorn restaurant where I was the sous. I loved it there but we were in the middle of nowhere and I needed more than they could afford to support my family.

This will always be my favorite place I have ever cooked at. Everything was done the correct way. Almost zero waste (we served fried chicken backs as family one night) I had farmers walking through the back door daily with choice produce. I knew the names of the pigs I would break down a few months later. It was the dream.

I got a big head and moved on to run a popular restaurant in the city, but I tried to hold on to what I had learned from my last job.

Now, years later I look at their menu and it is just so basic. There is not the love and respect for the food that we had. It makes me so sad to see my old "home" like that

Do y'all ever feel that way?

Found my m&m cookies and Miami onion rolls like this today......I'll admit i laughed

Owner bought a whole cow from a local farmer, so now our freezer is packed with incredible beef, I have bags of bones in the walk-in, and there are six or seven giant hunks of suet to be rendered.

I’ve been working the line off and on for 6 years and still don’t get it. My understanding has always been that heat from below is a grill; heat from above is a broiler. Yet, we call our grill upon which we grill many steaks a broiler while obviously the broiler is called a salamander…cause Pokémon?

So what’s the deal with this weird ass naming?

Okay, which one of you was this? Surely, it was someone here, right??

Anyway. Pour one out for OP, but also, I'm sure this is a lot more common than customers think, buuuut I'm guessing they never see it!

I didn’t realize this was a thing. I’m allergic to beef and anaphylactic to dairy (not alpha gal, just food allergies). I usually just call ahead and speak to the server. Would you prefer a card?

These orders all came in the same time. finished one at 6:50, 7:02 then 7:08

Hungry fudging people

Available now.

Over the years I've worked every shift possible. My favourite is the opening shift. Unlocking the doors, turning on the equipment, making the first pot of coffee, setting up the stations with only my music blaring from the bluetooth, not having to talk to anyone. The space is clean and peaceful. It's the Golden Hour for me until other staff arrive.

Greetings everyone. I have a criminal record so I struggle to find decent jobs. I love working as a kitchen hand and I have done so many times in the past. After being homeless for a while, I found a place and a job as a kitchenhand and I have been here for a month. I have been exemplary at all my kitchen hand roles but this restaurant is super busy, I have been finishing 2 hours after rostered time and I don’t really feel like letting down the other kitchen hands and chefs. What should I do?

Some people

Started a few weeks ago and have been deep cleaning stuff when I have time. Did the dish carts today, found an actual spider nest with eggs under one.

I have a weird but severe food intolerance that causes a lot of confusion if I ever go out to eat anywhere. People usually think I can’t eat gluten/wheat, think I have an allergy, or don’t understand that oats can be found in some weird places.

I heard about allergy cards, and decided to make my own version for my food intolerance. I am hoping for some feedback from people who actually work in these environments.

Is this clear enough that it would be easily understood? Any feedback would be appreciated!

Also, in a kitchen what comes under the term “cross-contamination”? I put “minor” cross-contamination as being ok, as I would be fine if, say the same chopping board/knife were used for an oat thing and then mine, but I wouldn’t be ok if say a spoon had been used for an oat based icecream and was then used for mine.

I am in the UK and am vegan (hence the specifics about dairy alternatives), incase that is relevant.

I can't stand to have anyone in my kitchen while I'm cooking. Especially big or Holiday meals.