I Skied Today...

I bet you were actually skiing today but daydreaming of cutting veggies

**This post was edited on Aug 26th 2022 at 10:20:03pm
 
14457850:Quaggy said:
Are you exclusively a veggie chopper or do you sometimes chop fruit?
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I chopped like ten pounds of pineapples and strawberrkes today too but then I was daydreaming of swinging through the jungle
 
i volunteer my free time at a local homeless shelter and work the kitchen. i understand your feeling. normally i have a blast, but there are days where it may end up just cutting thousands of veggies. but those seemingly mundane moments allow you to daydream and to think and plan, which is a different kind of blessing
 
14457897:NoahsArk said:
Felt. I love the money I make but after every shift I’m so drained and feel just gross
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when i used to work at mcdonald’s i’d smell like burger grease and chicken nuggets after every shift. 3/10 would not recommend
 
14457899:stove said:
i volunteer my free time at a local homeless shelter and work the kitchen. i understand your feeling. normally i have a blast, but there are days where it may end up just cutting thousands of veggies. but those seemingly mundane moments allow you to daydream and to think and plan, which is a different kind of blessing
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Hey man big props to you for volunteering for that. I'm out here making food for rich people who eat 60% of it at best and throw the rest away. That's one of the things which depresses me about this place. Your hard work is for such a great cause!
 
When I was a prep cook I would use a Mercer french chef knife 80% of the time. When mencing, chopping etc they hold their edge really well. When I became a line cook I switched to a Miyabi chef knife because I was doing more slicing and precision prep for my station. Miyabi is a lot lighter and has a better balance than the Mercer. But the Mercer stays sharp longer and is $130 cheaper. I think the heavier Shuns are the best of both worlds and are the most popular.

14457908:bennwithtwons said:
what kind of knives you prefer?
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14457899:stove said:
i volunteer my free time at a local homeless shelter and work the kitchen. i understand your feeling. normally i have a blast, but there are days where it may end up just cutting thousands of veggies. but those seemingly mundane moments allow you to daydream and to think and plan, which is a different kind of blessing
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The world needs more stoves
 
I’m a shun guy myself, although I’ve got a lovely global chopping knife as well.

I was a sushi chef for a couple years and used a 7” shun premier santoku for prep and certain maki slicing

for slicing fish, I used a shun pro 9.5” yanagi. Super heavy and would glide through with almost no effort.

also, more for bling than anything honestly, I had an 8” shun taiyo kiritsuke. That one has 161 layers of Damascus steel with a really cool pattern and an octagonal handle that twists from the bolster to the butt. They only made 300 of them or something.

14457920:Lennt said:
When I was a prep cook I would use a Mercer french chef knife 80% of the time. When mencing, chopping etc they hold their edge really well. When I became a line cook I switched to a Miyabi chef knife because I was doing more slicing and precision prep for my station. Miyabi is a lot lighter and has a better balance than the Mercer. But the Mercer stays sharp longer and is $130 cheaper. I think the heavier Shuns are the best of both worlds and are the most popular.
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14457915:ReturnToMonkey said:
Hey man big props to you for volunteering for that. I'm out here making food for rich people who eat 60% of it at best and throw the rest away. That's one of the things which depresses me about this place. Your hard work is for such a great cause!
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that’s the same with nearly every eating establishment. people throw away so much good food. the only places where people don’t throw away food are homeless shelters and any Culver’s in Wisconsin
 
14457878:ReturnToMonkey said:
Working in the kitchen makes me want to die most days
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the truth

14457897:NoahsArk said:
Felt. I love the money I make but after every shift I’m so drained and feel just gross
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This. Get home after a long shift of being in a hot kitchen being kinda stressed the entire time. Hot smelling like grease,not fun at all.
 
14457936:Gordman said:
Making good money in a kitchen?? Unheard of
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It’s a pretty busy restaurant first. Second they have a spilt tip system. So I make the same as the front of house in tips which makes it super nice. Plus it always busy so tips are nice
 
14457942:stove said:
that’s the same with nearly every eating establishment. people throw away so much good food. the only places where people don’t throw away food are homeless shelters and any Culver’s in Wisconsin
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Em buttaburgers b bangers
 
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