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  1. celbrise

    Is working part time ever a bad thing?

    i always try to opt for full time because i need the medical as well as the hours but i recently got hired today at a big name store here the starting pay is fairly good compared to my last job, commute is alright.. but biggest issue for me is it's part time only. chef i spoke to claimed i can...
  2. celbrise

    Have you ever made sushi/sushi chef?

    i've been working in the field for about 5 years now as a line cook but just recently i took the opportunity to learn how to make sushi. i must say this is not what i expected. it's not like a high end sushi restaurant it's a more mellow easier version. making the rice is made by machine...
  3. celbrise

    Ever had a job with little to no standards?

    I've gone through 4 jobs in the past 2 months all of them with horrible standards. i am wondering if this is normal or what exactly in the world is going through some peoples minds? just an example one of these restaurants almost killed a customer with a nut allergy after i told the sous chef...
  4. celbrise

    What do you expect on a first day? Employee's/Chefs

    I start a new job tomorrow for a family owned restaurant. Every restaurant i have worked for it's always different. sometimes it's great first day/week not too busy but not too slow, extremely busy at times, people train me and don't expect much, sometimes nobody even trains me at all they...
  5. celbrise

    Does this actually happen or they just trying to scare me?

    i got hired at this seafood restaurant today and im guessing i will be starting Sunday or Monday for sure. during the interview and stage though the manager told me i have 2 weeks to learn every station or your out. they have 3 stations i believe. 2 for sure im not exactly sure what the 3rd...
  6. celbrise

    What can i expect from a cooking test and knife test?

    I have 2 interviews this week. one has just a knife test the other has both a knife and cooking test. never really worked for any companies that did a knife/cooking test before and im not sure what to expect. i am guessing the knife tests are basically just simple cuts such as dicing a onion...
  7. celbrise

    What should i bring to interview?

    I have an interview, knife test, as well as a working interview all in a single day at this well known fine dining restaurant in my state. the chef is famous here i believe he has a few other restaurants around the US/and maybe some in various countries idk. i REALLY want this job it will...
  8. celbrise

    How can I improve to become a chef?

    currently 25 years old and have about 4-5 years in the industry im basically want to improve my skills drastically but i don't know how. i gain work experience but with that it's like your being told how to make things and really have no freedom to test out new cooking techniques. could i get...
  9. celbrise

    Best way to learn how to dice?

    i kind of saddens me to see how far in my career i have gotten yet i don't know how to properly dice. i've learned in school but it was never really practiced all that much and every establishment i've worked at we never really used it. Wondering what is the best way to learn? Besides...
  10. celbrise

    how to deal with anxiety?

    i started a new job last week i enjoy it the people are nice and extremely helpful i got a general idea of my station even on a busy day but im at that point where like i just have anxiety thinking about going into work. some days it isn't so bad as im just exhausted to care so it doesn't...
  11. celbrise

    Normal to feel discouraged?

    started a new job on tuesday and the chef asks me what station i feel more comfortable at and i told him prep since i took like a 3-4 month hiatus from the field and knew i had to readjust to my setting. then he throws me on the pizza station and after my first shift asks me if i am okay on...
  12. celbrise

    When to get back into cooking?

    have been contemplating my career choice lately going from culinary to IT and im kind of still iffy as i'd have to go back to school for IT maybe take another 5 years to complete. currently im not working in the field. i work making beef jerky, just extremely basic stuff so i could save money...
  13. celbrise

    Are patena's good or bad?

    just got a new knife the gesshin ginga white #2 gyuto and it seems to be forming a patena on the top half of the knife. it is a bright reddish color and i am worried that it is a bad thing. i heard patena's are supposed to be good and kept but i am also reading around where people are talking...
  14. celbrise

    How to care for Wa handles and good sharpening tools to keep knives sharp?

    just got the geshi ginga from japanese knife imports never seen or used any knives with a wa handle before so of course it interested me in buying one. i was wondering 2 things. 1. can i use this knife right away out of the box or does it need to be oiled before use? 2. how do i properly care...
  15. celbrise

    Are nakiri's good at pulling when cutting vegetables?

    i am interested in buying a nakiri to cut vegetables at work because using my kiritsuke gets tiring and hurts my wrist when cutting the vegetables as it's pretty heavy. most vegetables would be in a push direction but we cut lettuce as well and have to slice it in half thus a pulling motion from...
  16. celbrise

    Looking for a vegetable knife - Nakiri or Usuba better for me?

    looking for a vegetable knife and not sure which of the 2 would best suit me. just started my career last year not a pro or anything and only contain 1 knife in my collection which is a blue steel kiritsuke by shun. this knife is pretty heavy imo to cut vegetables but works okay as well in doing...
  17. celbrise

    Nakiri or Usuba better for me?

    My chef has been complaining that our lettuce has been turning brown and suspects that it's because of my knife. i use a 10inch kiritsuke gyoto by shun the blue steel one. it is pretty heavy which could be the cause but i don't think it is. im looking to get a nakiri or usuba for cutting...
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