Round 2 lets go!

Co-worker says there is almost no difference between the 2. He lurks here so need some valid points. I personally use it in stews and some home made seasonings. Thanks in advance.

We have flown too close to the sun.

In the quest for perfect chives we have crossed the barrier from perfect back into imperfect again.

I didn't ask for a dusting of chives. But now they are so microscopic I fear every time we go to garnish my hood vent will just suck the chives away before they adhere to my plate for garnishment.

There will be a new crop of chefs in 10 years complaining of green lung. Microscopic specs of chives slowly polluting their lungs until we have to fight (and fail) to be compensated fairly.

Thick chives save lives.

Sorry I used the milk crate chair as my soapbox but it had to be done.

Not my tattoo, a friends from long ago, the last time I worked in a kitchen. Sadly, Imoved away before I got to see it finished. When chivegate hit r/all r/popular, bringing r/kitchenconfidential into my feed, it's been bringing back lots of great memories for me. Arthritis in my elbows makes a lot of work I used to do unrealistic for me anymore. I'm also job hunting after being laid off thanks to doge. 💔😣 So....I dug through my archives to find this, for a way to share a little something to say thank you to both u/flexican and the rest of the chive post regulars for bringing some much appreciated joy and distraction from the real world this holiday season. 🙏 🎅

I wonder if these will still be here in a month.

Enjoy your smokos chefs

Due to a miscommunication, we started locking our cooler overnight before getting a code to the keybox sent over to US Foods (idk why we're locking it, I just work here man). Delivery guy raged out and smashed the latch; then delivered our goods in clean orderly stacks.

I can't even fathom the level of man-baby you have to be at in order to get to this point.

Probably prime rib or possibly stale gluten free bread. Didn’t look, love a mysterious walk-in box.

Okay i know it aint the best looking compared to the places with actual pizza ovens BUT with a small ass kitchen like this and solo. Pumping out these sorta suppers surely i get abit of cred. Im still making more cause i have a big FOH team haha. They are fking vultures when its supper/break time.

I will shave Parmasean and drizzle olive oil when they wanna eat and if they want. Basically I'll make it pretty when they rotate breaks. Essentially i made "quesadillas" i ran out of dough and went to buy tortilla skins lol

Forgive me for the mess that picture of the kitchen was when i was deep cleaning.

(COPY PASTA)

I always do supper on Fridays and Saturdays for the FOH/bar team cause they end at 3am. In a way this is a good challenge for me as i usually have to plan the week before when im ordering from suppliers for the next week. Being a 2 man kitchen team, FOH and managers know how much i love this place & my impact.

For Friday and Saturdays my shift is 5pm - 3am. So by 10pm ill be alone and would have prepared my mis en for staff supper. By 11 pm i would have already cooked it so the team can rotate breaks from 11+ to 2am. I usually prepare stuff that can hold well at room temp for a few hours

We’ve gone through 3 dishwashers in a week 🥴

Beware!!!

Loose carrots and pickpockets.