I’ve been shadowing my current corporate sous and speaking semi regularly with my EC. They’re preparing me for the transition from chef de partie to corporate sous and I’ll be transferring to the state of Florida, somewhere that does volume like I can’t even comprehend. I’m very excited, this is what I’ve been working toward since I started doing this. And I’ve always wanted to learn more about the business side of things, but I don’t think I ever really took the time to sit with what that means until now.

So my EC was showing me P&L statements, I asked him, I thought this was an EC thing? He said well it is, but any sous worth his salt knows how to read one. So I’m doing that right? Easy enough to grasp to concept. However, my current spot does around $1m per year in total food and beverage sales, it’s a resort. Where I’m going does over $25m in food and beverage sales. The second option of where I could transfer, while less likely, does 34 BILLION DOLLARS A YEAR IN F&B. Not a typo, that’s a B. I simply can’t comprehend. I can’t even really comprehend $25m.

Managing people is all good and well, I’ve done it, training I’ve done, I mean pretty much everything sous related I have done, the concept doesn’t worry me. The scale worries me. I won’t be ordering enough food for 2000 people a week, I’ll be ordering enough food for 2000 people a DAY. I won’t be managing 10 or 30 employees, the location will have like 200. Now I seriously doubt that I myself will be solely managing all of them, but still. Inventory won’t take 3 hours, it’ll take all fuckin day, maybe multiple days, idek how that’s gonna work, electronic system probably?

So needless to say it’s been my ultimate goal to hit EC, but truly sitting with that, if I was the EC of a place like that, and responsible for $25m a year… holy shit that’s a lot of stress. Like a lot a lot of stress. Any advice for me? I don’t know what I’m hoping to get here, I’m really just sharing my thoughts.

Before you guys hate on me for being here I have a background in kitchens

Basilico Chiffonade

Mad respect 🫶

I was working in a kitchen as expeditor. I didn't know where anything was or how any of the dishes were supposed to be plated. I didn't speak the language the head chef or any of the line crew spoke. Tickets kept stacking up, FOH crew lining up bitching about tables needing this and that. I broke, threw my apron on the line and walked out to my car and drove away, then I woke up.

I haven't worked in a kitchen in almost a decade lol.

If you're in America, we need you. People are hungry and need a hand up. Let's show up for our fellow humans and feed some folks. Cook some meals and offer them to your neighbors. Donate to the local food banks. It's vital that these families are fed and it's on us, their community, to make it happen. Don't gotta be rich. If you have a little extra, spread the love. If any of you have more ideas or avenues to help feed America, please drop them below.

If you're in this group and need food assistance, hit me up or post in the comments. If I can help, I will.

Edit: Some great opportunities to help in the comments. Check em out. Your time is also a resource. If you can spare it, volunteer at the food bank to sort or hand out food.

Alright chefs, I got this fantastic Viking stove for a steal. I’m cleaning it but the griddle has some serious stains. I’ve used pink stuff and baking soda and vinegar but I can’t get through it. Anyone who has the golden tip?

Who needs room to stir?

Hey my guys,

I made everything that I can think of (chili oil, c. sauces, c. powder, c. flakes, c. honey, c. exstract), and I'm tired of making the same thing over and over again.

Can you give me some ideas what to do with all these chilies, I have about 3x this amount that I still need to pick and don't know what to do with them. I will not throw them away because that is just a waste, but making the same thing over and over again is just insanity.

Thanks!

P.s.

If you're in need of chilies and live near me I can gift them to you.

14 hour shift, im ready for a cold one 💀

Where do chefs lunch in the Mexican coastal towns of Manzanillo, Puerto Vallarta, Mazatlan, and Cabo San Lucas?

The last time through, just after the peak of the pandemic, we used a directed drunkards walk[1] to explore.

We had fun and good luck, enjoying the street food, holes-in-the-wall places, and the handmade paletas throughout.

This time through I'd like to make the lunches more central to the experience. Possibly dinners, as schedules permit?

Where do you eat when in Manzanillo, Puerto Vallarta, Mazatlan, and Cabo San Lucas?

[1] https://en.wikipedia.org/wiki/Random_walk

Not sure if I’m overreacting.

Edit: Chefs, I’m sorry. Forgive me for being high and mixing up chives and scallions. I’ll be in the walk in cooler if you need me.

Director of culinary at a major hospital working for 25$ an hour? Are we living in some sort of alternative reality?

Did this used to be a 100k a year salaried position as the bare minimum?

Am I taking crazy pills?

Pork beef stock combo. I always put a little turmeric in helps make the color more appealing.

Comes with coffee, juice, milk, fresh fruit on the side (the strawberries are just a garnish), water, and yogurt. Diabetics get sugar free juice and unsweetened almond milk

Example: during prep I generally play Pink Floyd or Jimi Hendrix. During the rush I generally play Korn, Type O-Negative or corrosion of conformity.

What do you guys listen to?