“You have horrible knife skills”. If you don’t like me, that’s fine! But if you’re going to make fun of me, at least pick something I’m not actually good at 😂 I have very passable knife skills. Suitable for any kitchen. No I’m not the fastest, or the best. But I’m adequately proficient and getting better every day.
I’m very much a product of my environment. Many of the places I’ve worked haven’t been run by red seal chefs who attended culinary school and could mentor and teach. Often times my colleagues are a similar skill level and are supervising the kitchen, not running it.
Making perfectly symmetrical cuts requires a lot of trim. If the menu doesn’t incorporate that trim into another part of the menu, it’s all waste. I’ve only ever worked at one restaurant that did “family meal” every day. That restaurant went out of business. Most of the places I’ve worked also don’t have a chef creating the menu. Which means that identifying dishes with food waste and using them elsewhere wasn’t necessarily incorporated into the menu.
The important thing is that I learn more every day. For people who have been in the industry longer, it’s important you critique others yes. But make it constructive. Don’t just criticize and poke fun. But expand on ideas and offer alternatives.
Chef Thomson
“You have horrible knife skills”. If you don’t like me, that’s fine! But if you’re going to make fun of me, at least pick something I’m not actually good at 😂 I have very passable knife skills. Suitable for any kitchen. No I’m not the fastest, or the best. But I’m adequately proficient and getting better every day.
I’m very much a product of my environment. Many of the places I’ve worked haven’t been run by red seal chefs who attended culinary school and could mentor and teach. Often times my colleagues are a similar skill level and are supervising the kitchen, not running it.
Making perfectly symmetrical cuts requires a lot of trim. If the menu doesn’t incorporate that trim into another part of the menu, it’s all waste. I’ve only ever worked at one restaurant that did “family meal” every day. That restaurant went out of business. Most of the places I’ve worked also don’t have a chef creating the menu. Which means that identifying dishes with food waste and using them elsewhere wasn’t necessarily incorporated into the menu.
The important thing is that I learn more every day. For people who have been in the industry longer, it’s important you critique others yes. But make it constructive. Don’t just criticize and poke fun. But expand on ideas and offer alternatives.
4 months ago | [YT] | 1,033