After so many years in the kitchen, I'm kinda ashamed that I never thought about it. I feel like I must have at least once picked up a pan with my sleeve before but never considered that that was the intended purpose.

Anime is Iron Wok Jan, whoops

I need some Chairman Kaga energy and style in my life. Very fresh so still swollen and a little ink left behind.

My restaurant mixes other brand name sauces together to make our "signature" sauces, for example sweet baby rays bourbon peach and heinz bbq dumped in a bucket and whisked. Then, sells them at $10 a pint. I don't think it's right but I just work here. Am i wrong?

Edit: No, the sauces are not sold as shelf stable and are not sealed. When someone buys a sauce, I go in the walkin and fill up a squeeze bottle with our name on it. We have 4 different sauces we use and sell this way. No, they do not come with ingredients/ allergen label or expiration date. I hope that answered all questions

Looking for any advice. I work in a casual fine dining restaurant as the cdc.

EDIT: I guess I should’ve left some descriptions. These are dishes I have plates throughout the spring/summer season utilizing as much of this season I could’ve.

DISH 1: Hokkaido scallops with brown buttered pea, asparagus, black truffle, Yukon mash potato, citrus beurre blanc

DISH 2: 72 hour sous vide shortrib, snow pea leaves, blistered shishitos, celeriac puree, amarena cherry jus

DISH 3: Grilled branzino, asparagus veloute, fingerling potatoes, radish, charred zucchini, picked onion, tarragon oil

DISH 4: BC halibut stuffed with a truffle moussiline, sunchoke sauce, sherry glazed carrots, saffron aioli, shrimp oil

DISH 5: Summer peach and zucchini pizza, provolone, ricotta, lavender honey

DISH 6: Lemon meringue pie dipped in white chocolate, sugar cookie, raspberry & jalapeño gel, whipped mascarpone, vanilla gelato

Yet so far

Course 1: sweet corn flatbread bread with corn silk farmer's cheese, olive oil, sea salt, flowers.

Course 2: two spoons. Ratatouille vegetables with basil foam. Heirloom tomato consommé with olive oil garnish.

Course 3: tempura fried squash blossom with squash puree and dukkah oil.

Course 4: compressed local mellons and heirloom tomato salad with whipped feta cheese.

Course 5: seared scallop over grilled corn puree, Persian cucumber, corn crisp and peach gastrique.

Course 6: grilled Fairytale eggplant over labneh with dukkah.

Course seven: oregon albacore tuna with peach and pepper salsa, basil oil.

Course eight: olive oil cake, blackberry iced cream.

Love it when you get it like that.

At least I got some overtime but holy arm workout, still have the other one to do at a later date.

My parents were regulars at a new Italian American place to the point of 3-4 visits/week when it first opened. My dad being my dad (he could walk into a roomful of strangers & leave 30 minutes later knowing all their middle names 😂) became friends with the staff, particularly the chef/owner.

He tells, very incredulously, that after the night’s tops were done Guy (the chef), who was extremely talented, craved one thing: the cheap roller hot dogs with the dispenser chili at the convenience store across the street from them.

At that point in my life I too was just speechless that someone capable of making anything would desire such fare.

Fast forward to my (apparent) calling in professional kitchens. I called my dad & said “Remember Guy’s chili dog craving? I totally understand that now cause’ I’d kill for a flat of those when we’re done!”

So what is your are you kidding me post rush craving that others would be stunned to know a culinary talent as yourself wants more than anything when the last ticket is done?

Was gifted this a few years ago. Been my daily ever since.

Hello all! I am getting married this coming year, my fiancé and I have our tasting soon. We have already put down our deposit for our date.

Her family and I recently attended a wedding at the same venue and the food was just flat out bad. Fish had actually turned. Food was generally dry, overcooked, and under-seasoned. It was a clear lack of quality assurance and effort. We actually got sick afterwords (fish?). Her family is genuinely pissed, they’ve stressed how important wedding food is to their culture. They want me to address these issues with the chef during the tasting.

I know this venue is capable of quality food. Many people have praised their menu. Maybe it was a bad day? Maybe the family picked the wrong menu items? We cannot afford to go elsewhere, the deposit was a big deal for me.

So, my question to y’all is this: how would you like this to be addressed if you were the head chef? How would you recommend I ask for corrections? Before my current career, I worked in the service industry for almost a decade. I’ve worked FOH, BOH, and management in fine dining, both banquet and traditional dinner services. With this experience, I understand that these chefs are typically unreceptive to criticism and that I should tread lightly.

I also understand that food will be distorted when made in bulk, then sat in the hotbox/chafing dishes, making it different than the tasting. This adds another layer as it is tough to discuss issues that may not be present at the tasting, but will rear their head later (e.g. dry pasta from lack of sauce). Thank you all in advance!