a little bit of crazy, a little bit at a time
..makes it so i don't just go crazy.
i really don't want to have to leave a job so soon at this age, but it's ridiculous.
maybe if i was younger, this place'd be okay, i think.
my first signs should've been the looks of bafflement when i talked about my sauces
my second should've been the question, "what is fine dining, anyway?"
my third was the use of a cornstarch slurry to thicken a sauce.
i think i got lost in the romance of unum being a new restaurant, and that each station on the line was directly responsible for every aspect of each dish that they put out, and that the dishes were different.
unfortunately, the kitchen that i was sold on isn't the kitchen that i work in. i can't even express how frustrating this is. the depth of flavor in the food isn't there, the best guys on the line take the worst shortcuts and don't respect the food. the worst guy on the line? oh, that'd be the sous chef. how did that even happen? every prep session is spent gossiping about whoever's not there, like the people who are there are somehow flawless.
fuck off, respect the food, and learn how to work, people. the lowest guys on the food chain at kinkead's could run circles around you.
/egotistical rant.
i really don't want to have to leave a job so soon at this age, but it's ridiculous.
maybe if i was younger, this place'd be okay, i think.
my first signs should've been the looks of bafflement when i talked about my sauces
my second should've been the question, "what is fine dining, anyway?"
my third was the use of a cornstarch slurry to thicken a sauce.
i think i got lost in the romance of unum being a new restaurant, and that each station on the line was directly responsible for every aspect of each dish that they put out, and that the dishes were different.
unfortunately, the kitchen that i was sold on isn't the kitchen that i work in. i can't even express how frustrating this is. the depth of flavor in the food isn't there, the best guys on the line take the worst shortcuts and don't respect the food. the worst guy on the line? oh, that'd be the sous chef. how did that even happen? every prep session is spent gossiping about whoever's not there, like the people who are there are somehow flawless.
fuck off, respect the food, and learn how to work, people. the lowest guys on the food chain at kinkead's could run circles around you.
/egotistical rant.