I've written about how my kitchen was run by an imposter, posing as an executive chef and would favor the male cooks, wouldn't allow me on the line until I filed a formal HR complaint, and shortly after, he left to another senior facility. He has taken a cook, a couple of servers, and a dishwasher with him; the dishwasher came back after 48 hours. Enter the new chef...OMG! From the day this guy staged, he upset the equilibrium in the kitchen. Everyone's throat tightened, fists automatically clenched, and all the blood drained out of our bodies. IT WAS HIM! He didn't know his way around the kitchen, but when you offered to help him, he'd quickly snap back, "I got it!" We left the nimrod alone and waited to see his finished dish for the corporate chef. I wish I had taken a picture of it because of it's saddened state. It was dried salmon, cut into sticks on a plate of I don't know what. Not appealing to the eye and certainly, no one wanted to sample it. I cannot not believe the corporate chef hired this guy who is mean-spirited, talks down to everyone, except the male line cooks, and his food leaves much to be desired. His first interaction with me was to tell me you always start stock in cold water. Really? I paid someone in culinary school $22,000 to teach me how to make a crystal clear consomme and a beautiful clear stock. He then went on to show me how to dice an onion. Lord love a duck! THAT, I've been doing for over 40 years. My only shortcoming was working on the line. My cooking is excellent as opined by the residence in the facility. They would tell the Asst. Executive Director what they had for breakfast, lunch or dinner and how fantastic it was and she, in turn, would go back to her office and see who was duty and it was always me. She even pulled me aside and said, "you've getting quite the reputation for your cooking." She even sampled a tuna melt and sent me an email expressing how she loves my food and I have a natural talent for the right spice combinations. The chef tasted my tuna salad and said it needed a straw. Yes, it was a little loose because it needed to be when you put it on the flattop, it has a tendency to dry out, but it will stay moist on the inside if you add just a little more mayo; it also sweats the onions, deepening their flavor profile. I still have the email she sent me. This guy is challenged by me, big time! Too bad. You'd think a chef would be happy he/she didn't have to look over their cook's shoulder if they're following directions. I was asked by a cook to make him a white sauce for his vegetable pot pie and as I started on it, the new chef came in and asked me what I was doing and I told him and right away, snatched the whisk out of my hand, demanded I go grab the 10 gallons of hot chicken stock I had no idea they made that day and he'd show me how to make a volute. I told him I wasn't making a volute, but he wanted nothing to do with me and made a roux, and instead of pouring the stock in slowly and whisking, he told me to "just dump it in" and it was really lumpy and grey-looking and he ordered me to take it over to the vegetables and pour it in. I did what I was told. He sold this "vegetarian" pie to vegetarian residents. One is blind and she thought it was vegetarian. This guy is so cocky, he tried playing a mother sauce game with me, mispronouncing sauce Supreme (supreme he said, like the Supremes) when it's really pronounced "Sue-prim". He's an idiot! I used to plate beautiful desserts every night for the residence, but he put a stop to that. Now the servers pipe shaving cream like tufts on pie. How sad. The male cooks get praised even when they do not prep for me for the weekend. I am off on Thursdays and Fridays and open at 6:00 a.m. to cook breakfast and lunch, but I wind up having to scramble to make breakfast/lunch for 60 people, because nothing is ever done and the chef refused to allow me to prep on Wednesday night before I go home. I used to it, so I could be on top of my shift, but it's hard when you have chili dogs for lunch, but no damned hot dogs or buns taken out of the freezer or vegetable soup on the menu, but no vegetables prepped. We had to go across the breezeway to our sister facility and "borrow" hot dogs for the lunch service. Guess what? The cook who was responsible for prep got praised for going across to the facility to get the hot dogs. WTF! I've had to borrow English muffins for my eggs benedict. None were ever purchased, but I borrowed from next door. No praise for quick thinking. I thought the last chef was a hack and he was, but his food was fantastic. His problem was with females in the kitchen, but this guy HATES females who don't need cooking 101. He allows this cook who graduated a semester ahead of me to run the kitchen. He has not been promoted by corporate, but acts like he's in charge and tries to give me directives. I stop his azz in his tracks and go to the chef and asked him why this guy, who can't cook to save the day (seriously, I'm not being mean. This cook tried to make gravy on the steam table with corn starch and boiling water over the beef stew he made without vegetable or gravy; just beef he overcooked for 5 hours. He even poured two cans of cranberry sauce in my turkey gravy because "it was there" and he thought it supposed to be added to it.), and 3x a week is prep cook, but is more concerned with cooking the entrees and not prepping. I'm applying to other facilities because going to work in his kitchen is very stressful and I keep my head down, even when he tries to be urban, calling the dishwashers, "ma brotha" or saying shit like "boiy!" or "auight" instead of "alright" or thinks he knows all of this urban colloquial slang. Ebonics is for the birds. All African American people are quite familiar with the English language and will NOT misunderstand the king's English, well on some of those BBC shows, I might, but in general, we do speak and understand the English language. He doesn't have to "talk down" to me. My God, I do have a college education and did work in law for over 21 years as a legal secretary/paralegal. It really ticks me off. The female servers and a lot of the residence do not care for this new chef. I was surprised when one asked me what I thought of him and I said "you first" and the resident, who is paying $10,000 a month to live there said, "he's a controlling S.O.B., isn't he?" I was totally shocked and asked how in the world did you know that? She said the way he spoke to her. Amazing grace! The care staff hates him, residence don't care for him, and I despise him. I've filed two HR complaints against him and have even consulted a law firm. I've sent out several resumes and filled out applications in one day. I just decided that this is NOT A GOOD FIT anymore. How can you hate someone so bad and not even know them? I think it's something unholy!!!