stupid bosses :/

[pennie_dreadful]

In this case, one of the owners. Lately he's been finding fault with the way we do things. Only he never comes to us with these supposed "issues" he tells the kitchen manager and he relays it to us.

The owner doesn't actually do any of the cooking. He creates the recipes and he used to be a banquet chef somewhere, but the point is he's been out of the kitchen for a while. Yeah, these are his recipes, but I take issue with someone who has no practical experience actually making all these recipes every day telling me I'm doing it wrong, just because I don't follow the exact outlined procedure, because oh hey, they still haven't hired another cook to help us out and the shit still has to get done somehow, so we take a few shortcuts. What the fuck difference does it make if I use the burr mixer or the robot coupe? NONE WHATSOEVER, but the burr blender is apparently his favorite toy. LOOK THAT THING MAKES MY HAND CRAMP AND IT TAKES LONGER TO BLEND THINGS.

Just gtfo and let me do my job. Go play golf or whatever it is moderately wealthy middle aged white guys do.

Comments

[thene]

AHAHAHAAA that is precious. :)

[pennie_dreadful]

Oh god, and now that's got me thinking of the other thing that has always bothered me about the owner, which is the way he writes the recipes. Like, for the fudge sauce recipe, he wrote it as 32 ounces of chocolate, and 24 tablespoons of butter. First of all, why would you use volumetrics and weight measurements IN THE SAME RECIPE. Second of all why can't you just write it as 2 pounds of chocolate and 1 pound of butter??? WHY WOULD YOU USE THE SMALLEST MEASUREMENTS POSSIBLE

And then for the buffalo sauce it's written as 3/4 gallon of hot sauce and 1/2 gallon of melted butter. FOR FUCK'S SAKE THERE IS NO SUCH THING AS A GALLON SIZED MEASURING CUP, BECAUSE THAT WOULD BE VERY UNWIELDY. seriously how about rendering your measurements in a way that makes sense, god.

[thene]

I've actually noticed that a lot in American cake recipes - chocolate is consistently listed by weight even while everything else is by volume. I want to kill everyone who lists butter by volume, ESPECIALLY by the tablespoon - for the love of god, it comes in FOUR-OUNCE STICKS, THIS IS THE LEAST HARD MATH, WHY DO PEOPLE RUIN THINGS. Ngl I'm a bit shocked that a professional kitchen uses volumetrics at all given how nonsensical and inaccurate and shit they are.

[pennie_dreadful]

Restaurant butter comes in one pound blocks! IT IS ALREADY PREMEASURED IN THE EXACT QUANTITY NEEDED. But then again I really don't have a high estimation of his intelligence. Or the GM's. They both have the necessary business smarts, but I wish they would stop indulging in the fantasy that they are AMAZINGLY GOOD at making and understanding food.

Although I never knew that about cake recipes. I...I don't make cakes from scratch. When I make cakes. Which is infrequently ._. I do make the icing though, as canned icing is way too sweet

[thene]

I love cake and I try to always bake my own because if I didn't have some way of slowing down the cake acquisition process I would eat way the hell too much cake. I also don't bother icing them usually, because there is only so long I am prepared to wait before eating my god damn cake and they're enough of a calorie-bomb as it is.

[pennie_dreadful]

idk I have just never been a cake person? Or a pie person. Ice cream is my vice, cookies and cream and mint chocolate chip my flavors of choice. A few years ago Bryer came out with a limited edition Oreo mint ice cream. WHY DID THEY STOP MAKING THAT

[thene]

aaaaaaaaaaah ice cream is a wonderful thing, though I try to stick to making smoothies in the blender instead. I never liked Bryer that much though - I prefer less soft icecreams I guess? Mint choc chip is good, or anything toffeelike. tl;dr I basically like all the things that are bad for me; cake, cookies, chocolate, fruit crumble rather than pie, - IDK, I just don't like pie crust as much as crumbles and it's way harder to make in any case. Oh, and ludicrous cocktails obv.