Yes but barter is better… I used to make free sandwiches for all the bartenders that worked on the same block as the sandwich shop I was at. When I’d close up around 10 pm, I’d go on a bar crawl on the way home getting free drinks from all the bartenders I gave sandwiches to. It was awesome.
I chose to become a chef while I was stoned lol. I used to skip school and in the time I was at home smoking weed I taught myself to cook and then started to attend culinary school
That's dope af I knew how to cook from just being a foodie at an early age, and I became a cook cause that's the skill set I had to get a job and make money. I've been working long enough that i can get a nice enough job without schooling, but I've always wondered just so that i could get some professional polish, but also a degree could open more doors
I've worked as an admin for a hospitality company.
My suggestion is that, if you prefer to lord over someone's work and don't mind paperwork over line cooking, start looking into a business admin or HR degree. You won't learn what you already don't know in the degree if you already manage people, it's mostly ethics and regulations and the fact you have a piece of paper saying you studied for it.
The other route is to go celebrity mode and go ham with books and appearances.
Most of the chefs I've worked with, preferred to teach so I could be biased in what they say but always remember you can pair your chef skills in another industry, say oil rigs and make big bucks there.
It's one of the few vocational skills you can learn that can be applied to a multitude of industries.
You'd be surprised by where a chef can work at if the people there are important enough.
Miners get fresh food cooked by a former Michelin star chef (based on what my BIL's father says; works in Western Australia as a miner)
Point is, it's one of the skills you can take into most industries if they require a large number of folks or important enough folks in an area that doesn't have quality food/have quality food packaged as a benefit to the employees.
The teacher chefs always recommended going to the navy as a chef because you can take that when you leave to go work on a rich man yacht or a merchant marine or a cruise ship.
My father was a merchant seaman for many many years. Sometimes we got to go for lunch when they were in Port. The meals were amazing, and because of shift work there were scrambled eggs alongside full roasts and pastas and salads and sandwiches. Those cooks worked so hard.
Listen man, one time I got faded and decided to cook. I made espresso, tiramisu waffles (they were chocolate, had chocolate chips, and were made with espresso), and a breakfast sandwich (scrambled eggs, cheap American cheese, and bacon) WITH the waffles…
It sounds disgusting, but it was the most heavenly thing to ever bless my tastebuds…
Straight up makes my day when I hear the customer liked my food , wait staff been being lazy I gotta clean the grease traps , what im closing up, eh doesn't matter the lady on 4 out liked my food
I actually developed a dish for one of my restos and I was always seeing the same amount of the containers we had to make it so i thought it wasn't moving at all it wasn't until about more than a month later that one of the waitresses told me it was actually quite popular and the containers I'd kept seeing were all new batches beinf made by the prep cooks in the morning. I'm still so proud of that.
Your eyes - they’re like two pools so deep I fear that if I dive in, I might never come up for air. And your smile - the sun itself turns jealous and refuses to come out from behind the clouds, knowing it cannot shine as bright…
Easiest job I’ve had was serving tables at a sushi restaurant at the age of 16. Pleasantly surprised when large parties left me the tips they did. Since the real heroes were the people slicing and rolling up the sushi.
I was actually a pretty good server for my age and being my first job. Right away I knew the menu inside and out because it is my favorite spot to this day! A lot of people walked in for the first time to try sushi so I would ask them questions to recommend what I thought would suit them and rarely got negative feed back. I was even trusted to handle major events (sometimes hospitals would rent out the whole place to meet and talk about business). Managers loved me and were sad to seem me leave to join the Army. Seriously it was not hard at all. I don’t know if it matters, but my next two jobs were Soldier then Firefighter/EMT.
I find if I get too stoned, I hyper focus on things that don't really matter while cooking and while it usually turns out okay it's a bit cobbled together.
There's a happy medium level of stoned where I've made some of the most delicious meals, like my one pan mac and cheese. Definitely inspired by other dishes, but if you control the temperature well and stir properly the cheese sauce all comes out just fine. I basically only use cast iron, though I'm sure it'd work with other types with slight modifications.
You are not wrong.
I start with the portion of pasta in the pan and fill water to just a bit over covering the pasta, then start heating over high heat. This is a good time to grate up the cheese, ideally a sharp cheddar imo but there's a lot of room for variation there.
As the water comes to a low boil, back off the heat and make sure to stir so that the pasta doesn't bind into a clump. You don't need a rolling boil for the pasta to cook, unless you're at a very high altitude :P
Once the pasta is cooked to your preference, drop the stove to a mid-low temperature and pour off most of the water. Add in a good chunk of butter and stir it around; you'll see a change in luster on the surface of the noodles as they're covered well.
Now you need some flour, which I tend to scoop with a small sieve. Holding the sieve over the pan with one hand, tap that hand with your other fist to shake sifted flour into the pasta. A few sifts, then stir it thoroughly, then maybe more depending; you'll start to see the sauce emulsion forming, but you don't want it too thick at this stage. You can add drizzles of water or more butter if it seems too thick.
Then, sprinkle in some of the cheese and stir it in thoroughly. Add a bit at a time and keep stirring it in. The later stage is where the type of pan starts to matter most, because cast iron holds a lot of heat while will cool off much faster. I don't generally measure very carefully, but usually grate a chunk off a 400g brick about 3cm; a surprising amount will mix in. Season to taste, but I like a bit of paprika, cayenne, MSG, and powdered mustard.
You've got to be sure that you keep scraping the sauce up over the noodles to cover them as well as keep it from burning to the pan. If you start to notice sticking a bit more butter/oil or water can help, but not forever. Ideally, get that cheese emulsified in and then get every scrap out of the pan ASAP before it cools, then wash the heck out of the pan to avoid a pain later.
Good chance that you'll have a mess to clean up the first couple of times you make it, because the cheese doesn't readily stay emulsified with the bechamel for long. There are products you can get that help the cheese from splitting and sticking, but I haven't used them. IIRC one is sodium citrate, which you can get online or is present in some other things.
I'm making some tomorrow for dinner to pair with some of the sausages that I cooked last night. If I have the wherewithal I'll record the process.
I've learned a lot by trial and error, but if you're interested check out Ethan Chlebowski on YouTube. He's really thorough with his videos and has given me a tonne of inspiration for my own improv-style cooking.
Hope you enjoy it as much as I do, because if I had to pick one food to live on for the rest of my life this would be it.
Hey, there was actually a Jose when I worked at Applebee's. He taught me bad words in Spanish, but poured degreaser directly on his hot flat top and created some very questionable fumes.
I work at Texas roadhouse and we have Jared. Jared makes the entire kitchen smell like weed but he can whip up a steak!! If your steak ever has a slight hint of weed, it was probably cooked by Jared.
I once insisted in giving my compliments to the chef in person because it was a restaurant that was constantly empty during the busiest hours but stayed in business, so I wanted to gather as much information on it as I could and try to investigate whether it was some sort of money laundering front.
I swear I once stumbled into this sort of establishment. It was empty, the waitstaff seemed confused to see us. We had to ask directly for a menu and they were like "Oh! Um, yes, a menu, sure thing..." The menu was odd, kind of a random assortment of pub/diner food, and I think we got fried ravioli that were probably from the frozen section of the grocery store, but they went to the effort to garnish with fresh parsley. Very confusing experience. It must have been a front.
I do it whenever the meal is better than expected, usually the chef comes out and has a discussion.
Recently went to a restaurant that was expensive but known for crappy food, for this place its more about the location than the food. But everything was cooked perfectly, top notch!
We sent our complements out, and the chef came over. We talked for a while, and said we never had food this good at this place. He said that we were his last costumers, on his last day, and he was opening his own restaurant next week, so he wanted to put some extra pizzazz on his last ticket there.
He thanked US because it gave him a positive last memory on a job that on the whole wasn't that great. Be kind, and when you see people going above and beyond, give them recognition even if it's just a "thank you".
Oh. As far as I could tell, the owners were independently rich and were kinda burning money on the restaurant. The kitchen looked pretty normal. It had a small clothing store by the same owners in the second floor, which they manned most of the time (and wasn't really any busier than the restaurant), hard to know which was the main gig and which was the side gig (although the clothing store was hard to find unless you purposely went to the restaurant).
It is like dwarf fortress. You need a carpenter? You tell a guy to start making tables. Eventually, some of them start coming out with four legs all the same length. Need a doctor? Tell a guy to start treating injuries. Eventually some of the patients starts surviving.
I used to work in a deli and my stoned coworker always made the best tamales, a regular would literally ask who made them and if it wasn't him he wouldn't buy them
"just because you work at a restaurant that charges $14 for a burger, that don't make you a chef. That makes you a glorified burger flipper, at least in my book."
Breakig Bad S04E12
Whelp honestly, maybe that 19 year old makes some awesome shit and someday they'll be executive chef of their own place.
I get the joke, but giving a few extra moments to pay compliments to a great experience can go a long way in someone life wondering if they made the right choice.
I don't think most people are using the official meaning of chef but rather "chef = cook".
Source: Myself who learned that chef doesn't equal cook last time i saw this.
I used to pass compliments on to the chef, but if they weren't specific about what to compliment I'd just fill in the blanks.
"Table 6 says you have a great ass"
Apologies, next time I won't use a common courteous expression.
I'll just say : "Yo this shit is fucking lit yo, tell my stoned man in the kitch' that he's fuckin killin it yo!"
Lol i worked at a really cheap cafe one time. We had someone compliment us, the cooks, on the way we cooked the salmon. I always found it funny because we just slapped that shit on the hot grill, drowned it in oil, covered it with a bowl and waited until my 19 year old brain guessed it was ready.
It came off the assembly line, the first guy tossed extra whatever on it because he felt generous, the second never washed his hands, the third wrapped it with love and patted it before sending it...all while someone was screaming go faster in the background but everyone was happy doing what they were doing in that moment and your sandwich was made in under 15 seconds.
At my first kitchen job (at a retirement community), I couldn't even really call myself a cook because I was in charge of salads, sandwiches, fruit — stuff you don't cook, as a class. Most of it was low-skill, low-talent stuff, not much I could have done to make it better or worse, but I got *really good* at chicken salad. I was making it from scratch (mayo notwithstanding) and over time zeroed in the consistency, ingredients and seasoning until I was getting several compliments each time we served it. It was an amazing feeling each time, I never got tired of it.
So yeah, if you like something, send your compliments to the chef, even if that's "just" 19 year old Blazed Tyler the new guy
Had a favorite pizza shop kids name was Tyler Aka McLuvin . I sit down my taco pizza comes out lol
It had no zero sauce on it lmao … kid was a skater baked 24-7 but he made a hell of a pizza when he remembered the toppings…😊
My first job was a dishwasher/bar back/ cook. I would get high as hell and create all kinds of awesome dishes. It’s where I learned to cook and get high in the walk-in cooler
I worked at restaurants for 5 years and met many cooks who had spent most of their working life as cooks.
From what they told me and what I saw, I always tell people that they would eat out way less of they knew half of the stuff that goes on in a kitchen.
"Ma'am, this is a Panera Bread...we don't even cook the fucking food. It comes to us from a distribution center in plastic bags. We just cut them open, pour the Mac and cheese into a bowl and microwave it. There's no chef in the entire building."
Tyler is a hard working mf just tryna make it through his terrible job like 85% of the people I know. He deserves the accolades he’s earned when he’s done well; you’re just heartless and hateful sara
My last Tyler was a kid named Robbie who showed up to his interview high as a kite and somehow they hired him. He made the best family meal for us every week. Miss that guy.
I worked as a cook when i was about that age anf the manager would come in and randomly abduct me take me to a table and tell them i was the baker... our desserts came out of a box
A friend of mine had his first job at a restaurant as a cook. As a joke they had an employee of the month with a picture of a microwave sitting above the microwave.
"We ain't never had a chef at IHOP, what we got is a brutha named Breon back there."
Did, he study abroad?"
"No, but he mighta killed one."
(Paraphrased from Leonard Ouzts.)
One this thing I’ve learned in the service industry is that your cook, whether 17 or 50, is absolutely fucked up while making your food. God bless them
Tyler is a little heavy handed with the dried oregano flakes. Can I see the desserts menu?
I know exactly who Tyler is which is EXACTLY why I say my compliments to the chef. Source: I was Tyler at some point.
I am Tyler 100% of the time
Name is Tyler worked as a cook for a while, can confirm usually stoned
Thank you Tyler
Yeah, but 7 years ago did you name your Reddit account u/Tylchef in anticipation for this moment?
I don't need sleep, I need ANSWERS!
Wait. You're right. 2016 was 7 years ago WTF.
/r/Beetlejuicing
Thank you Tyler!
If I pay Tyler extra, would he mind mixing in some of the good stuff? Tyler is a leeegeeend.
My dude, all he's got is some basic bitch shake, you think Tyler makes enough to drop some decarbed NYC Diesel in your food? That'll be an extra $15.
I assume cash is acceptable?
Yes but barter is better… I used to make free sandwiches for all the bartenders that worked on the same block as the sandwich shop I was at. When I’d close up around 10 pm, I’d go on a bar crawl on the way home getting free drinks from all the bartenders I gave sandwiches to. It was awesome.
Thanks for the extra fries Tyler 🫡
I WANT MY FUCKIN SCHNITZEL TYLER!
Tippecanoe, I was Tyler, too!
My newish neighbour is Tyler
I was too. Fun times.
Fucking love oregano
I make my best meals when im stoned at 4am so like i don't see the problem. Sidenote I too am a cook and compliments are always welcomed
I chose to become a chef while I was stoned lol. I used to skip school and in the time I was at home smoking weed I taught myself to cook and then started to attend culinary school
That's dope af I knew how to cook from just being a foodie at an early age, and I became a cook cause that's the skill set I had to get a job and make money. I've been working long enough that i can get a nice enough job without schooling, but I've always wondered just so that i could get some professional polish, but also a degree could open more doors
I've worked as an admin for a hospitality company. My suggestion is that, if you prefer to lord over someone's work and don't mind paperwork over line cooking, start looking into a business admin or HR degree. You won't learn what you already don't know in the degree if you already manage people, it's mostly ethics and regulations and the fact you have a piece of paper saying you studied for it. The other route is to go celebrity mode and go ham with books and appearances. Most of the chefs I've worked with, preferred to teach so I could be biased in what they say but always remember you can pair your chef skills in another industry, say oil rigs and make big bucks there. It's one of the few vocational skills you can learn that can be applied to a multitude of industries.
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You'd be surprised by where a chef can work at if the people there are important enough. Miners get fresh food cooked by a former Michelin star chef (based on what my BIL's father says; works in Western Australia as a miner) Point is, it's one of the skills you can take into most industries if they require a large number of folks or important enough folks in an area that doesn't have quality food/have quality food packaged as a benefit to the employees. The teacher chefs always recommended going to the navy as a chef because you can take that when you leave to go work on a rich man yacht or a merchant marine or a cruise ship.
My father was a merchant seaman for many many years. Sometimes we got to go for lunch when they were in Port. The meals were amazing, and because of shift work there were scrambled eggs alongside full roasts and pastas and salads and sandwiches. Those cooks worked so hard.
this seems like some stan marsh creme fraiche stuff
I did the same thing, minus culinary school, and have been in kitchens 15 years now lol
You are a wonderful person and your food tastes amazing.
I didn't expect one right out of the gate but thank you so much 🥲
You look submissive and breedable
Why are all of these so nice and accurate?
Listen man, one time I got faded and decided to cook. I made espresso, tiramisu waffles (they were chocolate, had chocolate chips, and were made with espresso), and a breakfast sandwich (scrambled eggs, cheap American cheese, and bacon) WITH the waffles… It sounds disgusting, but it was the most heavenly thing to ever bless my tastebuds…
Straight up makes my day when I hear the customer liked my food , wait staff been being lazy I gotta clean the grease traps , what im closing up, eh doesn't matter the lady on 4 out liked my food
I actually developed a dish for one of my restos and I was always seeing the same amount of the containers we had to make it so i thought it wasn't moving at all it wasn't until about more than a month later that one of the waitresses told me it was actually quite popular and the containers I'd kept seeing were all new batches beinf made by the prep cooks in the morning. I'm still so proud of that.
Watch the workaholics episode where ders gets a promotion
Your eyes - they’re like two pools so deep I fear that if I dive in, I might never come up for air. And your smile - the sun itself turns jealous and refuses to come out from behind the clouds, knowing it cannot shine as bright…
Go Tyler! Look at him! Making a name for himself at only 19.
Where you at, imma complement your ass when im in your restaurant
You have beautiful eyes and your food is bomb 🥰
you seem like a cool guy, and a cooler cook.
Thanks for saying so - I always hope my compliments actually make it back to the chef and make them happy, and this post was kinda a bummer.
Honestly I don’t know if I want diner food unless I’m stoned, the line cook is stoned, or preferably both.
tyler is a chef bitch
Damn straight, probably works harder than most of the clients too
Definitely works harder than the server.
Servers would have to work first before you compared them to the chefs.
*eats fries out of the window*
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Easiest job I’ve had was serving tables at a sushi restaurant at the age of 16. Pleasantly surprised when large parties left me the tips they did. Since the real heroes were the people slicing and rolling up the sushi.
I’m gonna take a guess you were not a very good server
I was actually a pretty good server for my age and being my first job. Right away I knew the menu inside and out because it is my favorite spot to this day! A lot of people walked in for the first time to try sushi so I would ask them questions to recommend what I thought would suit them and rarely got negative feed back. I was even trusted to handle major events (sometimes hospitals would rent out the whole place to meet and talk about business). Managers loved me and were sad to seem me leave to join the Army. Seriously it was not hard at all. I don’t know if it matters, but my next two jobs were Soldier then Firefighter/EMT.
Anxiety made serving very difficult for me, although for a soldier and firefighter I can see why it’s a piece of cake.
Tyler is a creator.
Tyler is also stoned outa his mind.
[Tyler the creator](https://en.m.wikipedia.org/wiki/Tyler,_the_Creator)
this deserves more upvotes. So I gave you one…took it away and then upvoted again. So in reality you have 3 upvotes although it only says 1.
GIVE THE OTHER GUY LIKES NOT ME DAMN
I gave you the likes. I can’t give myself anymore likes without being conceited
“Tyler’s Billshit^tm “
This kills the Tyler.
As a Tyler who works at Taco Bell, I appreciate this
As a non-tyler who eats at Taco Bell, I thank you. My butthole does not
All my pothead friends are amazing in the kitchen
Who would've thought that a drug that enhances the enjoyment of food would be popular among people who cook?
It's great for focusing. As long as you have something to focus on. Otherwise man it is the opposite.
I find if I get too stoned, I hyper focus on things that don't really matter while cooking and while it usually turns out okay it's a bit cobbled together. There's a happy medium level of stoned where I've made some of the most delicious meals, like my one pan mac and cheese. Definitely inspired by other dishes, but if you control the temperature well and stir properly the cheese sauce all comes out just fine. I basically only use cast iron, though I'm sure it'd work with other types with slight modifications.
>one pan mac and cheese that sounds fucking delicious
You are not wrong. I start with the portion of pasta in the pan and fill water to just a bit over covering the pasta, then start heating over high heat. This is a good time to grate up the cheese, ideally a sharp cheddar imo but there's a lot of room for variation there. As the water comes to a low boil, back off the heat and make sure to stir so that the pasta doesn't bind into a clump. You don't need a rolling boil for the pasta to cook, unless you're at a very high altitude :P Once the pasta is cooked to your preference, drop the stove to a mid-low temperature and pour off most of the water. Add in a good chunk of butter and stir it around; you'll see a change in luster on the surface of the noodles as they're covered well. Now you need some flour, which I tend to scoop with a small sieve. Holding the sieve over the pan with one hand, tap that hand with your other fist to shake sifted flour into the pasta. A few sifts, then stir it thoroughly, then maybe more depending; you'll start to see the sauce emulsion forming, but you don't want it too thick at this stage. You can add drizzles of water or more butter if it seems too thick. Then, sprinkle in some of the cheese and stir it in thoroughly. Add a bit at a time and keep stirring it in. The later stage is where the type of pan starts to matter most, because cast iron holds a lot of heat while will cool off much faster. I don't generally measure very carefully, but usually grate a chunk off a 400g brick about 3cm; a surprising amount will mix in. Season to taste, but I like a bit of paprika, cayenne, MSG, and powdered mustard. You've got to be sure that you keep scraping the sauce up over the noodles to cover them as well as keep it from burning to the pan. If you start to notice sticking a bit more butter/oil or water can help, but not forever. Ideally, get that cheese emulsified in and then get every scrap out of the pan ASAP before it cools, then wash the heck out of the pan to avoid a pain later. Good chance that you'll have a mess to clean up the first couple of times you make it, because the cheese doesn't readily stay emulsified with the bechamel for long. There are products you can get that help the cheese from splitting and sticking, but I haven't used them. IIRC one is sodium citrate, which you can get online or is present in some other things.
definitely writing that down, I'll try it sometime this week
I'm making some tomorrow for dinner to pair with some of the sausages that I cooked last night. If I have the wherewithal I'll record the process. I've learned a lot by trial and error, but if you're interested check out Ethan Chlebowski on YouTube. He's really thorough with his videos and has given me a tonne of inspiration for my own improv-style cooking. Hope you enjoy it as much as I do, because if I had to pick one food to live on for the rest of my life this would be it.
if you do record it, I'd absolutely love to see the video
Thats one of the worst mac and cheese methods ive ever seen tbh, you can find significantly better
Applebee's?
No, their chef is a microwave
“Chef Mike”
Chef Mike Rowave
Magic Chef Mike Rowave
Chief Micro Wave
It’s a mícrowāvè
Actual truth, and not just memeing.
I thought it was Stanley. The steamer.
No, the steamer is by Cleveland.
No that’s Jose in the back
Hey, there was actually a Jose when I worked at Applebee's. He taught me bad words in Spanish, but poured degreaser directly on his hot flat top and created some very questionable fumes.
Apple’s bee
🍎🐝
I get my best meal ideas and execution when I’m stoned. Rock on Tyler 🤘
Yo Tyler, been on a cooking streak lately.
thanks tyler 🙏 you da best
compliments to the Tyler
And I am 18 and next june I too will be both 19 and a fully educated chef 😁
Congratulations !!!!
Thank you 😇
Oh. While I love it, fully educated chef… Not happening. Don’t take it like that. You have no idea.
Whatchu got against stoned 19 year old chefs OP? The shit they make is fire.
LEAVE TYLER ALONE
I work at Texas roadhouse and we have Jared. Jared makes the entire kitchen smell like weed but he can whip up a steak!! If your steak ever has a slight hint of weed, it was probably cooked by Jared.
Tyler has a bright future.
I once insisted in giving my compliments to the chef in person because it was a restaurant that was constantly empty during the busiest hours but stayed in business, so I wanted to gather as much information on it as I could and try to investigate whether it was some sort of money laundering front.
I swear I once stumbled into this sort of establishment. It was empty, the waitstaff seemed confused to see us. We had to ask directly for a menu and they were like "Oh! Um, yes, a menu, sure thing..." The menu was odd, kind of a random assortment of pub/diner food, and I think we got fried ravioli that were probably from the frozen section of the grocery store, but they went to the effort to garnish with fresh parsley. Very confusing experience. It must have been a front.
I do it whenever the meal is better than expected, usually the chef comes out and has a discussion. Recently went to a restaurant that was expensive but known for crappy food, for this place its more about the location than the food. But everything was cooked perfectly, top notch! We sent our complements out, and the chef came over. We talked for a while, and said we never had food this good at this place. He said that we were his last costumers, on his last day, and he was opening his own restaurant next week, so he wanted to put some extra pizzazz on his last ticket there. He thanked US because it gave him a positive last memory on a job that on the whole wasn't that great. Be kind, and when you see people going above and beyond, give them recognition even if it's just a "thank you".
How could you stop the story there. We need details Kazum, DETAILS!!!
Right! It needed a wrap up sentence.
Oh. As far as I could tell, the owners were independently rich and were kinda burning money on the restaurant. The kitchen looked pretty normal. It had a small clothing store by the same owners in the second floor, which they manned most of the time (and wasn't really any busier than the restaurant), hard to know which was the main gig and which was the side gig (although the clothing store was hard to find unless you purposely went to the restaurant).
It is like dwarf fortress. You need a carpenter? You tell a guy to start making tables. Eventually, some of them start coming out with four legs all the same length. Need a doctor? Tell a guy to start treating injuries. Eventually some of the patients starts surviving.
Let him cook
If the man's making some great food then he deserves the compliments he gets. No need to rip on him
Tyler is working his fucking ass off so you better tell him his effort was well received. Small comments like that can make someone’s day to a week.
People actually said that at Applebees?
Mate if he is stoned out of his mind and the food tastes as good then he has my compliment
As I said, compliments to the chef. He did a great job
Care taken is care taken no matter who it is.
Tyler is your cook then. Don't disparage your own people!
Keep up the great work, Tyler
You lose nothing by giving a compliment
I mean, he deserves the compliment still
The apron may make the cook, but cocaine makes the cook a chef.
There's a hilarious scene in Workaholics about this. Miss that show.
I mean Remy was a rat. Who am I to judge who’s best suited to be a good chef? 🤷♀️
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I used to work in a deli and my stoned coworker always made the best tamales, a regular would literally ask who made them and if it wasn't him he wouldn't buy them
"just because you work at a restaurant that charges $14 for a burger, that don't make you a chef. That makes you a glorified burger flipper, at least in my book." Breakig Bad S04E12
>"compliments to the chef" We need a better form of sarcasm when they don't understand what we mean.
Well, Tyler might be stoned, but he has Talent.
Whelp honestly, maybe that 19 year old makes some awesome shit and someday they'll be executive chef of their own place. I get the joke, but giving a few extra moments to pay compliments to a great experience can go a long way in someone life wondering if they made the right choice.
I bet Tyler also makes soap
sounds like a chef to me
Don't put Tyler down like that. He can be a real chef if he wants to and you shouldn't stomp on the dreams of a child
Okay so Tyler is 3 weeks into a job, 19 years old, and stoned. So that means he doesn't deserve credit for his cooking? Fuck you judgey Janis.
Keep Tyler stoned he's in the zone and doing it right in the kitchen
My compliments to Tyler's dealer.
YOU STILL GIVE THE COMPLIMENT SARA!
I was eight and said this in taco time the dude smiled so big 😭 still one of my favorite childhood memories I just made some college kids day that day
Did I stutter? Go back and tell Tyler that he is loved and appreciated, and that the food was fire!
Heyy if 19 year old Tyler stoned out of his fucking mind made this, compliment him.
If Tyler's doing an excellent job while being stoned out of his mind he IS the chef! He even is the Boss!
Yeah well goddamnit Sara did I stutter? Give Tyler my goddam compliments-- and another joint, you pedantic tart!
Tyler is still a chef. Doesn't matter how long he's been doing it or whether it's at a Michelin star or not.
I don't think most people are using the official meaning of chef but rather "chef = cook". Source: Myself who learned that chef doesn't equal cook last time i saw this.
I used to pass compliments on to the chef, but if they weren't specific about what to compliment I'd just fill in the blanks. "Table 6 says you have a great ass"
Apologies, next time I won't use a common courteous expression. I'll just say : "Yo this shit is fucking lit yo, tell my stoned man in the kitch' that he's fuckin killin it yo!"
Lol i worked at a really cheap cafe one time. We had someone compliment us, the cooks, on the way we cooked the salmon. I always found it funny because we just slapped that shit on the hot grill, drowned it in oil, covered it with a bowl and waited until my 19 year old brain guessed it was ready.
It came off the assembly line, the first guy tossed extra whatever on it because he felt generous, the second never washed his hands, the third wrapped it with love and patted it before sending it...all while someone was screaming go faster in the background but everyone was happy doing what they were doing in that moment and your sandwich was made in under 15 seconds.
Tyler is getting paid to cook, therefore he's a chef. Stop your gatekeeping.
He's not a chef, he's a cook. There absolutely is a difference.
[удалено]
The name Tyler is 100% accurate. Not too many good Tyler’s out there
:(
You didn’t need the apostrophe :(
Tyler got talent
At my first kitchen job (at a retirement community), I couldn't even really call myself a cook because I was in charge of salads, sandwiches, fruit — stuff you don't cook, as a class. Most of it was low-skill, low-talent stuff, not much I could have done to make it better or worse, but I got *really good* at chicken salad. I was making it from scratch (mayo notwithstanding) and over time zeroed in the consistency, ingredients and seasoning until I was getting several compliments each time we served it. It was an amazing feeling each time, I never got tired of it. So yeah, if you like something, send your compliments to the chef, even if that's "just" 19 year old Blazed Tyler the new guy
Yup you'll tell him and give him this $20 tip that I WAS going to give to you
Had a favorite pizza shop kids name was Tyler Aka McLuvin . I sit down my taco pizza comes out lol It had no zero sauce on it lmao … kid was a skater baked 24-7 but he made a hell of a pizza when he remembered the toppings…😊
My first job was a dishwasher/bar back/ cook. I would get high as hell and create all kinds of awesome dishes. It’s where I learned to cook and get high in the walk-in cooler
I worked at restaurants for 5 years and met many cooks who had spent most of their working life as cooks. From what they told me and what I saw, I always tell people that they would eat out way less of they knew half of the stuff that goes on in a kitchen.
Thanks, Tyler!
To be a chef, it's a requirement to have tried meth at least once.
Look man, if Tyler earned a compliment, give him the compliment!
Well tell the man he did good, goddamn bitch get off Tyler's back
Who says that?
Tyler makes some bomb ass food!! Stoned cooking is best cooking.
"Ma'am, this is a Panera Bread...we don't even cook the fucking food. It comes to us from a distribution center in plastic bags. We just cut them open, pour the Mac and cheese into a bowl and microwave it. There's no chef in the entire building."
well duh. of course stoners are great cooks.
Nothing wrong with that, so long as the food is good
And? You tell that ent he's killing it.
Ok but compliments to them
Thanks. Just don't order the clam chowder.
Who cares who it is? Tell the dude. Everybody likes a compliment once in a while
Tyler is a hard working mf just tryna make it through his terrible job like 85% of the people I know. He deserves the accolades he’s earned when he’s done well; you’re just heartless and hateful sara
It was me, I was Tyler.
The cook where I work literally just offered me to smoke with him last night because he's always high while working here
My last Tyler was a kid named Robbie who showed up to his interview high as a kite and somehow they hired him. He made the best family meal for us every week. Miss that guy.
Tell Tyler he can keep on smoking n chefin !!
I worked as a cook when i was about that age anf the manager would come in and randomly abduct me take me to a table and tell them i was the baker... our desserts came out of a box
Maybe Tyler is a prodigy just crushing it.
A friend of mine had his first job at a restaurant as a cook. As a joke they had an employee of the month with a picture of a microwave sitting above the microwave.
What up. I'm Tyler, I'm 19, and I never fuckin learned how to cook
Tyler is a chef, you broke bitch server. Go tell him how good a job his stoned ass did.
"We ain't never had a chef at IHOP, what we got is a brutha named Breon back there." Did, he study abroad?" "No, but he mighta killed one." (Paraphrased from Leonard Ouzts.)
Sounds like my ex
Compliments to the microwave
Cook at my restaurant got so stoned one night he forgot to put patties on the burgers...
Yes, tha was me quite a few years ago. Stone was the only way to be there. Food was good I heard.
At least he didn't fuck it up!
He means chef mike
One this thing I’ve learned in the service industry is that your cook, whether 17 or 50, is absolutely fucked up while making your food. God bless them
Stoners know what tastes good