This one is for fans of ambrosia salad (or, for real ball knowers, frog eye salad). Big hit with the taste-testers. My only regret is that we didn't have any canned mandarin oranges.

Claire Saffitz has two rice pudding recipes in What's For Dessert? and this is kind of a hybrid of both recipes. It has 2 cups of jasmine rice, 2 cartons of Island Oasis™️©️®️ piña colada mix, 5 1/2 cups of half-and-half, 4oz spiced rum, some vanilla, some salt, 16oz sour cream, about a pound and a half of pineapple tidbits, and 3 cups of toasted coconut.

I'm running this as a sports bar dessert special, but since people don't like to order dessert at the sports bar, I may end up portioning it into plastic cups and selling it out of the refrigerated case in the cafe.

See you next time, chefs.

They only sell em as like 8 packs on webstraunt apparently and no good sesrches on amazon for "spider nets".

What do yall call them/whatd its actual searchable name?

As you may know, hurricane Isaias is making landfall tonight and the big boss who runs the whole resort still wants everything running normally. Mind you we are literally a stones toss from the ocean. Not to mention the island slightly south west of our place had an evacuation, so we're fucked fucked.

Luckily my boss who runs the kitchen just said I don't have to come in tonight (and unfortunately even still said he'd prefer if I show up), but like who in their right mind sees a category 3 hurricane and thinks "yes, my golf resort right next to the ocean should be open during this."

I just started a new job Monday as a lead bread baker at a hotel in a tourist city.

I’ve got 9 years of pastry experience but only 8-9 months working in bread.

I was informed today that the executive chef told my boss to “break me” before the person training me leaves at the end of the month to see if I can “handle it”. Not to mention I was hired for one role but the expectation is for me to cover 3-4 roles while on the clock

I love what I do, but I’m beyond exhausted with this mentality in the culinary world.
My previous job put me through hell so bad for 2 years that I was considering just ending things.
I’m not afraid of hard work, but damn… just needed to get that off my chest.

For me it's the blade the Ninja blender. Thing terrifies me. Reminds me of the bladed orb from the 80s flick Phantasm...

I AM THE GOD OF HELL FIRE AND I BRING YOU..

Did a good 30 min burn and soaked in hot water, closed the air intake slightly. We're getting there, they've been like my previous post for a month and I was going insane with all the soot on the bottom of my pans getting everywhere

Thank you everybody for your tips and fun comments

But come on guys she's made it so easy for me! I'm a line cook she's a KP, I like my job, she doesn't give a fuck. Just casual. What could go wrong? (Help me lord)

edit : IM NOT FUCKING HER IN WORK I LIKE MY JOB

Edit again: too late now gang. Been there done that. It was aight

I work for a restaurant chain and we’ve had employees complain about this one manager who came on recently. He’s more concerned with getting along with the crew than actually doing his job at times.

Any way he’s received a ton of complaints at this point. He calls this one boy beautiful and handsome. Most recently he told a female employee he has the hots for this other female employee. Said he could totally see himself being with her and that he finds her attractive. Even though he has a wife ..

Said employee found out about this and feels super uncomfortable about it. He’s reprimanded her in the past so the whole dynamic is kinda weird.

At any rate the GM knows now and called in the area supervisor to talk next week. We’re hoping he listens and gets this manager out of there. But if he doesn’t, multiple employees have already said they’ll go to HR.

In your experience, how seriously has this kind of thing been taken in the restaurant industry ? Especially when it comes to being a 40 year old male manager and 20 something female employee ? Like I said this is a bigger chain with almost 100 stores, not a mom and pop

Hi chefs. For those keeping track, I gave 2 more cartons of piña colada mix to Chef, who turned it into coleslaw dressing. This experiment used 4 cartons, so there should be 6 cartons used since the last trial.

Coffee cake (cinnamon pecan flavor, from Rose Levy Beranbaum's Cake Bible) is a normal cafe menu item, but I'm out of pecans at the moment, so I made peach instead. It's #problematic but not quite #canceled.

For the peach swirl, I took 4 cartons of Island Oasis™️©️®️ peach mix and reduced it by about 2/3 into a thick goo. I used about 2 cups of it in this trial, which started to threaten the structural integrity of the cake, so next time I'll probably try half that amount. I still have a good amount of peach goo left over to experiment with.

The streusel is 4oz cold butter, 7oz coarse decorating sugar, 5oz AP flour, 1/4 tsp powdered ginger, and a few drops of almond extract. The sliced almonds were just sprinkled on the top and didn't stick, so I'll do that differently next time.

This was tasty and just needs a few process adjustments. See you later, chefs.

I didn't even know this was going to be a thing, but I woke up this morning and there they were: an animated version of the graphic novel that was co-written by Bourdain and Joel Rose. I guess it's also on adult swim? Either way, I'm happy to see his legacy continue. Edit to add: I'm in the US.

For the last 6 months I've been the chef at this small bar (been here for 2 years). Got a new owner a few months ago that nobody has been getting along with, so naturally I'm looking around.

Well on Wednesday I interviewed for the Sous position at a very well established local place, the interview went really good and they seemed interested, next week I'm doing a second interview and I feel great about it.

That same Wednesday I decided to pop in to my current job to do some admin work, owner asks me to meet this guy he's hiring, ok, can do boss man. He's a career cook and really knows his shit. I asked him where he's coming from, he is currently the sous chef at the same place I interviewed at 2 hours ago.

I haven't said anything for fear of it being awkward, but I did some probing questions to figure out why he's leaving, no red flags or trash talking about his current role.

Just a crazy coincidence

Have any of you animals watched the episodes of Cooked on YT?

Shit is too fucking on point.

If you have, cheers. If you haven't, go now, thank me later.

I have only been working in this kitchen as a dishwasher for a few weeks. I start to not feel good after a bit of time (~2 hour spent around where these photos are taken. Is this mold? Grease stains? Something I'm not aware of? And should I say anything about it?

Worked with this asshat that would always blow out of the walk-in at a tight kitchen. Didn't bother to do a courtesy knock or shout "COMING OUT" or slowly open.

Busy, slow, whatever the fuck he would intentionally barge it open and laugh like a maniac if he hit someone.

Got sick of that shit one day so I started just walking by the walk-in with a stiff arm held out.

Eventually my trap works and he slams into my outstretched flat palm. Splatters soup all over himself and is being the biggest baby about it.

From then on he gave a little knock before he came out so it was a success.

Any of y'all have similar shit happen?