1st Gen Lunchtable Thread - General Discussion

Speaking of that I had some black sesame macarons that were rejected for service the other day and they were fire. @Kwikvette

 

I loved it. Math always came really easy for me. Never really went to lectures, just reviewed the text books and came in for the tests (since most courses only grade mid-term and final tests, not homework or attendance).

I use some of it now, but mostly algebra with a bit of trigonometry, radian calculations with some integrals/derivatives and differential equations mixed in every so often. I run a commissioning program for data center builds and need to do occasional power factor calcs and fluid dynamics problems. Most of the math is done by engineers though and I only need to use it to prove that they fucked something up or troubleshoot an issue.

 

Oof, I have to do metric to sae conversions all the time at work but screw that kitchen metric conversions lol

 

Egg whites normally get beat with a wisk, but since melted sugar is involved, it was thrown in the mixer to beat.

Only when it was somewhat frothy does the sugar get 'drizzled' in there otherwise if you dump it in there, your egg whites will never fluff up and you'll need to start over.

Meanwhile, you're simultaneously cooking your sugar and water on a stovetop to 240 degrees (baby sitting it so it doesn't crystalize) otherwise you'll need to start over on this as well. Once you hit 240, remove and slowly pour while on HIGH speed to the beat egg white and sugar combo.

Add food coloring.

Then once the right consistency is met, need to pull them out and fold over almond flour by hand until a creamier consistency is met. Almonds naturally have their own oil so the more you mix and fold over (getting rid of the air incorporated into the eggs), you'll want to stop before it gets too close to an ooze. Then get your piping bag and drop concoction on a pan!

We only baked 7 minutes, rotated pans, then add 2-3 minutes and pulled them out.

 

Well everything is done in a professional setting, with instructors that have experience in professional kitchens.

Hell, we couldn't even step foot in the kitchen unless we finished our 30 hour Serv Safe management course and passed with 81% or better.

 

I'm guessing your past the soufflé class already yes?

What is your end goal? Restaurant? Stand alone baker? Hotel baker?

 

ugh, I'm not even cooking and had to take that. It sucked.

 

Yep that’s it! It was for the high idle on the Ankai buses we have to get the air pressure up faster. I don’t think any of them have worked for years, probably because the drivers never knew what the switches said.

 

There are multiple modules, this is only my second module and it's called 'Quick breads'. Basically non-yeast baked stuff.

End goal? Bake at home when the fab shop isn't open.

I'm retired and going to be a stay at home dad

 

Yeah it was a shit ton to remember.

Not to be confused for the easy one that everyone passes which is the basic food handling.

 

oh shit, I thought this whole time this was a career change.

If you'd like I can help you cheat with some recipes for desserts lol.

Soufflés should be easy already for you if your tempering egg whites with molten sugar.

Its the best dessert the french ever came up with. Grand Marnier soufflé would be my last dessert before death.

 

But if you're handling food or managing any part of it, I can see how you'd benefit from it.

I mean, you don't need to cook to benefit from what was taught such as food storage, reheating, etc.

How long things can be out for and more.

 

Oh that looks goood.

Yeah we have a shit ton more modules to do, and it's been real intense already.

I will say, everything I've made has been fucking delicious not to mention looking good; I'm genuinely surprised because I never baked before really.

 

Well Im FOH, and all our bartenders are quitting so i'm about to train 3 new bartenders and it really helped with teaching new bartenders and porters how shit should be stored and labeled. So there is that. But basically a waste of time, I hold basically all the food safety certs you can get.

 

Oh yeah dude, if I ended up going through when I was a younger lad to culinary school I would have 100 percent gone pastry.

 

Nice, but yeah pain in the ass.

Even if someone's been there longer than you, if you hold more certs, they gotta listen to you for sure

 

Oh should've mentioned that; so there's Culinary and there's Baking and Pastry Specialist.

I'm in Baking and Pastry and it's been fun. Made Biscotti yesterday.

 

@Sebz13

Click that, then just click the Left arrow and scroll through the many pics of breads and other crap I've baked.

https://www.tacomaworld.com/threads/bread-any-kind.525677/page-34#post-28341655

 

That's fucking awesome, I wish I stopped dropping out of college and actually took some of those courses, there's alot of times I need solutions to basic fluid dynamics problems and it's a pain to have to look up equations everytime and them have to wing it when I don't know the symbols

 

It's funny because I just stumbled into this out of luck. Spent 4 years fucking around at a community college and another 4 at university. Had to do part time so that I could work full time and afford tuition as I went. After college, I got a job as a warehouse guy. Turns out it was an electrical testing company and I knew most of the electrical theories from my chemistry/ physics courses. Spent 5 years as a field tech and got my electricians license. Stumbled into the commissioning role and now run a crew of 50ish folks through electrical, mechanical, controls and network commissioning scopes with some of the big names (Meta, Google, Microsoft, AWS etc). Data centers get built and my job is to try my best to break them.