Foodies BS Thread.

Restaurants are a special place.

The back of the house is HARD work. Long ass hours, brutal heat, countless small/medium injuries that you 'work through', endless bickering with suppliers and front-enders over the menu choices and presentation. You have to be a pretty unique and special breed to thrive in that environment.

I did for a couple years as a young man, and it helps to be just a little bit nuts. It makes a lot more sense that way.

But there's just something...viscerally fulfilling....about taking a bunch of HUNGRY, hard working people and listening the conversation disappear and nothing but the clank of metal on ceramic plates as they dive in and ,,, the look afterwards...lawd, it's one small step below the afterglow of a fuckin' that makes yer ears pop.

Commercial cookin' is a unique beast. A fun one, sometimes a dangerous and expensive one, and an addicting one. Hella tough, but worth it if you're the type.

 

Well said.

 

Haha nice!

 

This is very well said indeed.

I think it's helped that I started out young. I was a dishwasher at 15 and moved up through the ranks to Sous Chef. Then I went to The Culinary Institute of America after 10 years in good restaurants. Then worked in high end restaurants for about another 8 years, then I decided to get out all together and just stumbled upon what I'm doing now.

I found my dream job as a chef in a small restaurant in a coastal town in CT. I was also doing most of the FOH managing too. Your first paragraph said it all. After a few years of working 100 hour weeks in a 130 degree kitchen with zero benefits and not much money I was almost broke had no friends, was working on becoming a full blown alcoholic and had very little desire to continue. It was time to check out. So I sold all my stuff, quit my job and spent 2 months driving to CA. So far so good.

 

i forgot to post my pic last night!


spicy honey glazed chicken

 

Dang that looks bomb Ant!! ^^^

 

thanks LT! its spicy and goood

http://www.food.com/recipe/spicy-honey-glazed-chicken-271659

 

Thanks for the recipe! I'll def have to try it out sometime! Did you use thighs like the recipe calls for or just breasts?

 

Always awesome pics Pete! Just started a new job this week so haven't been cooking much at home.

 

Everything looks good of course. I did some cooking while on a mini vacation and I will be posting a couple pics in the next couple days.

 

i used thighs the times i made it

 

YOu do really nice work. I appreciate presentation, but I tend to avoid high end dining because I always end up walking out hungry bc of the smaller portions.

Bigappetiteproblems.

 

Green beans!

 

Yummy green beans fresh cut.

 

And....................................BACON!!!!!!

 

Pretty much everything is better with bacon. (Only a couple exceptions that prove the rule)

 

I. Love. Bacon.

 

last night's dinner.. this was a jalepeno stuffed breaded chicken.. was soo delicious!

 

Looks good Ant!! Was it spicy? ^^^

 

not bad at all. I believe the recipe said to remove the seeds and such... i told my gf to leave it in ... you can feel a little heat but nothing like constant sweats or constantly needing a drink

i ate it with tobasco and my gf had it with tapatio. not much, just a few bites here and there to kick it up a bit...