chef life

i wanna be the very best, like no one ever was. i'm currently in culinary school taking a 8 month program/ course. i want to learn basic, french, italian and american. but i want to excel at creativity and market videogame food and food from >>>/ck/  the ability to sell unique food, and very cheap food. like ¢25 pb&j sammiches, but bitchin ass sammiches... i'm talkin, reeses peanutbutter, a slight blend of nuttela and some bad ass grape jelly thats known to be good. basicly ultra cheap nickel and dime, but also have vidya related food.  ITT: >hopes and dreams come to live or die.

what school did you go to?
what do you want to do as a chef and where do you go to learn the hidden cooking styles?

so, i'd like to learn
>punjabi, with a focus on paki, saudi and a style of cooking that utilizes mixing different styles. 

the paki/saudi is for spicy food, rice variation and halal style cooking.

but what i'd like to know is, i read a manga about cooking, and they said that there were various farming techniques which changed the way the food would taste. we all know vegtables can very based on soil content, but farming method too? how would i truely go about getting the absolute best vegtables or even getting hoards of a specifc type of vegtable that was grown using a specific technique?  would i as a chef be limited to what i can alter in taste? or would access to the hidden gems of the farming world allow me to claim the ultimate chef title solely based on specific ingridents that i happened to come across?

since this textboard is ultra slow, i'll be bumping alot, and use this as my little hole in the wall.

gotta find somewhere to start working for free...

you don't cook to make money

you suck dicks

so get sucking

how'd you get down here?

>well i start next week, and i think i found a place i can make soup at for free to practice my soup skills, i've been reading an arab cook book and i can't wait to make a few dishes. what annoys me is wondering how to go about making a good soup?

Listen, loyalty is very touching. But it is not the most important thing in your life right now! But what IS important is gravity! I have to remind you Sully, this is my weak arm!

i'm going to keep moving forward, i have to get the answers i'm looking for. With or without you, all i want to know is, when i'm knee deep in shit, will there be anyone there to pull me out?

School - Le Cordon Bleu
Current Occupation - Sous Chef

Work hard, work even harder, and then don't stop working. Keep a positive attitude and realize that no matter how fast, how good, or how knowledgeable you are, you can always learn something every single day.

Keep going, don't get beat down, and when you get in the weeds on the line, take a deep breath, and bust that shit out.

niggers

thank you sous chef.

>star career academy

not the most well known school, but it operates under state guidelines and of course multiple chefs over see it. i needed that push today. i'm top in my class so far, have an aprenticeship at WD50 lined up. and yet i feel kinda empty, i'm learning but it feels like i'm going to fast, i am, i finished ahead of everyone else, and by tonight i'll be a chapter ahead. i'm in my second week and i feel utterly alone... >:/

Honestly every application we get the person is viewed as either a graduate or not,the name of the school is not even cared for. If not then they have usually worked in restaurants for a very long time. It doesn't matter where you go, just stick through it and finish strong.

I was the same way in culinary school, I blew through it like it was nothing while working in a restaurant to get by. That's just having the heart and passion for it, because doing it is just a bliss. It's simple and doesn't take effort. Have the struggling kids shadow you in the kitchen, I had two students that would work next to me and I would walk through the dishes with them slowing my pace and explaining what I was doing and why. The chefs really appreciated it and they in turn took me under their wings.

When it boils down, we are just selling groceries sir. Never let it be so intimidating.

Good luck OP!

thanks chef. my probldm is my class isn't as enthusiastic. and i feel like their holding me back. some staff at my school told me to slow down, even though i got my own stage on my own, and i'm ahead of everyone else, it seems i'm fucking up.

>i feel like lightning in a bottle and they're trying to hold me back. i'm trying to go plasma mode, but its like they don't want me to. it sucks. i love the school, and i know i'm gonna love cooking more. but i'm forcing myself and being forced by the school to go wizard mode...

Checking in on you dude!

Always try to stay humble about it, being humble with the ability to kick ass goes a long way man. When you feel like you have things down, create little challenges for yourself, I remember when I was in school I would time test myself on the dishes, even though we had a lot more time to create them. Practice refining what you know, re create what you have made and think of what simple things you can incorporate into those ace dishes that would give them a distinct +1 over another persons.

It can be something as simple as utilizing a sachet of fresh aromatics in a pilaf that can blow away a customer by the intoxicating smell that makes the meal, more often times it is these simple things that create a dining experience that impresses rather than loading piles of high end ingredients on.

I give you a challenge, make souffles! They can be used to impress potential employers and girls fucking love them.

Roux Souffles
1.5 oz. Butter
1.5 oz. Bread Flour
(Hot pan, melt butter, stir in flour to make roux, cool)
8 oz. Milk
2 oz. Granulated Sugar
1 Pinch Salt
(Heat, add cold roux into hot liquid, cook 12 minutes to utilize roux and eliminate floury palate feel)
THIS IS YOUR SOUFFLE BASE YOU FLAVOR FROM HERE
-Add zest and juice of one orange
Remove thickened liquid and cool to room temp
Thoroughly mix in 4 large egg yolks
In a kitchen aid beat 5 large egg whites with 1 oz. sugar to medium peak
Tough part, use half of the meringue as sacrificial, just mix it into your flavored souffle base not caring about losing the air, it is necessary. Use the other half of your meringue and gently fold it into the mixture

Take two ramekins, butter the inside, and coat the insides with sugar, pour in your souffle mixture, bake at 350 for 12-14 minutes. Keep an eye of these fuckers, don't open the door for any reason.

GOOD LUCK

Will do anon, I trailed at the 4season resturant between lexington and park yesterday.

Went ok, I'm allowed to come back to work for free, and develop my skills.

I'll make those souffles ASAP, still ahead of the class, Gotta work to stay on top.

>working along side the mexicans was pretty humbling, those guys were a fucking machine in everything they did.

I gotta lot of experience to catch up on.

gonna take some time off to double down and study. my work/scores are suffering i start my stage at WD50 tommorow. need to become a better person.

i went there with a smile. gave my all and worked hard, bonding slightly with the co workers. the sous said that when she came in foi her stage, knowingnothing. she kept her head down and did as she was told. i seemed to relaxed, i took to long on my frist try making perfect samples of an item needed. and as a kitchen worker instructed me, i put my knives in my pants. aside from getting cut five times those were my only problems. i was told i should come back after i gain more experience and "attentiveness" by her.

i wonder why smiling, and enjoying an oppertunity is so bad.  i've got to wait on her to call me later on tommorow.

( ._.)

well, week two into knife skills. time to bunker down and cook some shit. i'm learning humility, and i've unfortunatly been disreguarding my studies. expect some shit. i'm rev'n up my fryers soon.

knife skills is over. food prep is next. got a 91 in my first mod and expecting a mid to high 80 for this one. also, hey guys! mah friers are ready.

Well fuck. On the verge of getting expelled from school, currently in baking, doing ok but my dough skills are meh, i've got things semi down pact, but i made a lemon Marne? (egg whites whipped to soft peaks then sugar added) pie today, and followed the recipe but the shit wouldn't bake, so i ended up putting it in the freezer and my chef was pissed prior too because i threw salt on my pie assuming it was sugar, he got pissed when he tasted it, and i tried to apologize, then another chef said i should try to be sincere. So i tried again and ended up saying
>"Chef, I know that you feel bad about the pie, but i ment to put salt in it."

ALL OF MY FUCKING RAGE.
Its like I've gone full autist mode.

Aside from this, still trying not to fail. One more write up and I get expelled.

Feel like shit,
want to an hero
but can't afford anything to do so with.

Fuck my life.

Not meringue? Anyway, I hope things go better for you. I'm just looking to wash dishes somewhere, and move up the ladder like in days of olde. Good luck with the schooling. If you're still there :x

Going great, I 've got my practical for catering today, I should be figuring out what to cook but fuck it I'mma wing it.

I had a trail at Jacklyn and Hyde yesterday I think it went well, I completed all my tasks, wrapped everything up and left with a smile. Everything went better than expected. I've got another trail at a japanese ramen shop thursday, So I'll let you know how that goes. Oh I'm gonna do the the ugh, That thing man. The roux, that I'm gonna incorperate it into my cooking today, So I'll let you know how it comes out.

4chan is down at the moment, and now that you can buy advertisement space ponies and redditers are trollin.
allegedly

That reminds me of a really screwed up copy-pasta I recently read: So a while ago, I was masturbating with an egg and I was about to orgasm when suddenly my vagina just sucked it up. It was like a vacuum! I got scared so I spent the rest of the night trying to queef it out but it wouldn't. The other day I played basketball and the egg fell out into my panties. I was too afraid to take it out so I waited until I got home where I peeled it and found out it was hard-boiled! So I put it into the refrigerator because I didn't know what else to do. A few hours later, my dad starts talking to me while eating a hard boiled egg sandwich. Should I tell him?

I would like to try her eggs. If she can produce enough heat to cook the egg, then I'm interested to see what it tastes like.

So here's whats gonna happen. I'm gonna make roux souffles tomorrow for my IRC practical.

That And A nice spaghetti dish, I'll likely make my own tomato sauce add some cheese and hope for the best. For dessert, white chocolate flourless cake, with a chocolate ganache icing.

I'll have to make a sweet roll, and hope everything works out ok. I start externing at stout next week. wish me luck anons.

wated five hours yesterday. Today, I will take back the kitchen.

Its fucking horrible when you have to work for free under a chef who's an asshole...

God this life is a pain.