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re: Anybody else cook for a living here?
Posted on 5/17/17 at 9:16 am to BreesDen
Posted on 5/17/17 at 9:16 am to BreesDen
Been in the restaurant business for years. Catered a gig last night for a local school's athletic booster club. Fried fish, potato casserole and green salad for 275.
Coolest or worst story: when I got married many years ago, the rehearsal dinner was at my dad's restaurant. Not a real fancy place, but seafood and steaks along with burgers and fries on the menu. So, the wedding party arrives and we were all getting steaks, served in a private room. The restaurant out front is busy, so one of the cooks throws about 25 ribeyes on the char grill and doesn't watch it very closely. The flames kick off the Halon fire suppression system and ruins everything on the grills and in the fryers. Had to close up early out front and our dinner was delayed for almost two hours, while everything got cleaned up and the meals prepared again.
Coolest or worst story: when I got married many years ago, the rehearsal dinner was at my dad's restaurant. Not a real fancy place, but seafood and steaks along with burgers and fries on the menu. So, the wedding party arrives and we were all getting steaks, served in a private room. The restaurant out front is busy, so one of the cooks throws about 25 ribeyes on the char grill and doesn't watch it very closely. The flames kick off the Halon fire suppression system and ruins everything on the grills and in the fryers. Had to close up early out front and our dinner was delayed for almost two hours, while everything got cleaned up and the meals prepared again.
0
Posted on 5/17/17 at 9:16 am to LSUCreole
Oh my!
Glad you got the chance to show your superiority to the rest of us.
Ha - Miz Gris called you a jerk. You need to be careful now because she may be upset enough to give you toe fungus or something worse. One guy lost his third toe from a Gris Gris unhappiness. Look it up on Wikipedia.
Be afraid. Be very afraid....
Glad you got the chance to show your superiority to the rest of us.
Ha - Miz Gris called you a jerk. You need to be careful now because she may be upset enough to give you toe fungus or something worse. One guy lost his third toe from a Gris Gris unhappiness. Look it up on Wikipedia.
Be afraid. Be very afraid....
Posted on 5/17/17 at 9:25 am to notiger1997
I just finished reading a book called Sweetbitter and the story follows a girl as she gets a job in one of the top fine dining establishments in NYC. She outlines the drinking, the coke, the relationships with your coworkers, etc. so perfectly. But she does also talk about how quiet the kitchen is in that setting, like you said. Seems nice to a certain extent, but I don't know if I'd like it. The yelling is the best part.
I say every time I eat somewhere with an open kitchen that I'd NEVER do that. I need my safe space
I say every time I eat somewhere with an open kitchen that I'd NEVER do that. I need my safe space
Posted on 5/17/17 at 10:57 am to Carson123987
MA's?
Posted on 5/17/17 at 11:28 am to BreesDen
quote:
From about 6 on the dot until 9:15
WOW a 3:15 push....how did you make it through the tears and blood?
Posted on 5/17/17 at 11:31 am to Trout Bandit
quote:
Slidell fine dining brah!
Posted on 5/17/17 at 11:41 am to TheChefRob
Yeah but he didn't run out of food
Posted on 5/17/17 at 11:50 am to TheChefRob
quote:
WOW a 3:15 push....how did you make it through the tears and blood?
Yeah, you're in a position to be an a-hole
Posted on 5/17/17 at 12:13 pm to BreesDen
quote:
Anybody else cook for a living here?
so when it comes to speed, what's your drug of choice?
Posted on 5/17/17 at 12:23 pm to LSUZombie
I was hoping he'd chime in. Now you know why.
Posted on 5/17/17 at 12:41 pm to GeauxTigers0107
Frick the weeds man, worked every aspect of a restaurant from HS through some extra money to pay for the ring on my wife's hand and our honeymoon. 95% of restaurant jobs are not a healthy lifestyle.
I 69'd that lifestyle for life.
I 69'd that lifestyle for life.
Posted on 5/17/17 at 1:33 pm to BreesDen
I cook for a living. This weekend was a wild ride. Perfect storm of big volume days packed into one weekend.
Posted on 5/17/17 at 1:55 pm to baldona
quote:
I 69'd that lifestyle for life.
Did you mean 86'd?
Your Freudian slip, along with your Belladonna-eque name, does bring up vivid imagery though?
This post was edited on 5/17/17 at 1:58 pm
Posted on 5/17/17 at 11:09 pm to notiger1997
quote:
Yeah but he didn't run out of food
No one does anymore #ReHeatNation He also didn't cook food for 18 hrs genius
Posted on 5/17/17 at 11:13 pm to LSUZombie
Call it what you want. I'm a position to say what the frick I want. Why shouldn't I because I walked away from a BBQ that wanted to be like everybody else in New Orleans #mediocre I'd rather not do it at all the fake it a take peoples money. 
Posted on 5/17/17 at 11:31 pm to BreesDen
I did a stint as a Taco Bell manager in a large city which was situated just outside stumbling distance of three very popular nightclubs. If you're in the business, you know that usually you can start breaking down a kitchen later during the service and simply break into the cooler for things you need for orders that trickle in. Not at this place. Late night was when the restaurant got the busiest. Imagine a line of customers out the door, drunk, unruly, and sometimes downright belligerent at 2am. We closed at 3:30, so we served drunks constantly until we locked the door. The place was absolutely trashed and we all were exhausted. Then and only then was when we could breakdown the kitchen and even begin to look at cleaning the dining room. After a total arse kicking, we'd leave after 5am.
I don't miss those days.
I don't miss those days.
Posted on 5/18/17 at 3:35 am to Degas
Been cooking since 16. I'm about to be 30. Worked for some great and high profile chefs and restaurants. Right now I just helped open a boutique hotel and fine dining restaurant that seats 205. The life is tough but I find it very rewarding. I'm also a workaholic to the core. Food is my passion and I take my job extremely serious. I'm also a small business owner in a grist mill and chef driven vegetable farm outside Memphis.
Posted on 5/18/17 at 8:25 am to TheChefRob
hard to fathom that the service industry didn't work out for you, again
Posted on 5/18/17 at 9:03 am to cgrand
C.A. Pinkham is a former server who blog-posts war stories sent in by cooks, waiters, customers, etc. about crazy shite that happens in the food service world.
The collections are titled things like "Strange-but-True Stories of Ridiculous Restaurant Customers", "Stories of Restaurant Managers Who Shat All Over Their Employees", and "Insane True Stories From Fast-Food Restaurants."
Many of them are hilarious.
He's bounced around, but he is now at Thrillist. Here are links to some of his posts. LINK
The collections are titled things like "Strange-but-True Stories of Ridiculous Restaurant Customers", "Stories of Restaurant Managers Who Shat All Over Their Employees", and "Insane True Stories From Fast-Food Restaurants."
Many of them are hilarious.
He's bounced around, but he is now at Thrillist. Here are links to some of his posts. LINK
Posted on 5/18/17 at 10:18 am to TheChefRob
quote:
Anybody else cook for a living here?
quote:
From about 6 on the dot until 9:15
WOW a 3:15 push....how did you make it through the tears and blood?
At least he has a job. You can't even hold one.
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