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Padma's back, bitches! - Page 30

post #436 of 446
Quote:
Originally Posted by gdl203 View Post
That's correct. And I've read several of your comments on all the other topics and it's clear you've never been anywhere outside of a professional kitchen.

Was being a line cook or potato peeler a requirement to post in this thread, Master Carrot Chopper?

Well I'm sure if I'd made some post about i banking or whatever other rat race bullshit you do for a living and got it wrong, you'd be in a position to correct me based on your hands on knowledge.
post #437 of 446
Quote:
Originally Posted by SField View Post
Well I'm sure if I'd made some post about i banking or whatever other rat race bullshit you do for a living and got it wrong, you'd be in a position to correct me based on your hands on knowledge.

You did not correct me as there was nothing in the post you quoted that needed correcting. It's a competition, a game. They never know what or who they'll be working with and this time it was a random draw of sous-chef - Kevin got unlucky but that's the game.

I couldn't care less about your opinion on what I do for a living while you peel potatoes at Kennedy Fried Chicken. Actually, I couldn't care less for any of your opinions. A douchebag with a kitchen knife is still a douchebag.
post #438 of 446
Quote:
Originally Posted by gdl203 View Post
Master Carrot Chopper?
hey hey hey hey HEY, that name is reserved for me!
post #439 of 446
Quote:
Originally Posted by gdl203 View Post
You did not correct me as there was nothing in the post you quoted that needed correcting. It's a competition, a game. They never know what or who they'll be working with and this time it was a random draw of sous-chef - Kevin got unlucky but that's the game. I couldn't care less about your opinion on what I do for a living while you peel potatoes at Kennedy Fried Chicken. Actually, I couldn't care less for any of your opinions. A douchebag with a kitchen knife is still a douchebag.
No, I corrected you because you didn't understand why Kevin got a shitty draw, and that hasn't really happened before. This is the first time in the 4 seasons I've watched that someone got an incompetent sous chef. Usually it was either famous chefs or people who missed the cut from making the finals. Yes it is a game, but it doesn't change the fact that it he was at quite a disadvantage and the other two competitors were considerably more lucky. Also, your little digs at my culinary career are very cute.
post #440 of 446
Quote:
Originally Posted by kwilkinson View Post
hey hey hey hey HEY, that name is reserved for me!

Moved up from parsley. Good for you. I can say I knew you when.
post #441 of 446
Quote:
Originally Posted by Manton View Post
Moved up from parsley. Good for you. I can say I knew you when.
yeah, next thing you know, our boy kwilk will be pulling leaves off parsley on food network.
post #442 of 446
Quote:
Originally Posted by Manton View Post
Moved up from parsley. Good for you. I can say I knew you when.

Quote:
Originally Posted by foodguy View Post
yeah, next thing you know, our boy kwilk will be pulling leaves off parsley on food network.


It took 5 months of working here, but it was worth it. Maybe by next Christmas I'll be allowed to cook something!!
post #443 of 446
Quote:
Originally Posted by kwilkinson View Post

It took 5 months of working here, but it was worth it. Maybe by next Christmas I'll be allowed to cook something!!

Probably before that.
post #444 of 446
Quote:
Originally Posted by SField View Post
Probably before that.

Well, technically I cook staff meal every single day, so I do get to cook here.

Seriously though, I don't mind doing prep. It gives me a chance to work on my knife skills, speed, and multi-tasking at a slower pace than on the line. Now, when spring comes, and people leave, I can be a little more confident when I get my shot at the bigtime. For Christ's sake, this is the first real restaurant I've worked at. I can't expect to move up that quick.
post #445 of 446
Quote:
Originally Posted by kwilkinson View Post
Well, technically I cook staff meal every single day, so I do get to cook here.

Seriously though, I don't mind doing prep. It gives me a chance to work on my knife skills, speed, and multi-tasking at a slower pace than on the line. Now, when spring comes, and people leave, I can be a little more confident when I get my shot at the bigtime. For Christ's sake, this is the first real restaurant I've worked at. I can't expect to move up that quick.

Some guy at the table next to me on Saturday made a comment about how great all the employees must eat working there, and then the server, or maybe it was the somm, went on to explain the fabulous family meal they all have before work. Then I laughed loudly for 5 minutes like Max Cady in "Cape Fear," because I assumed he was being sarcastic knowing you make it.
post #446 of 446
I do enjoy Top Chef, but it is worth remembering that -- at its heart -- it is a game show not the Bocuse d'Or. Which leads me to the purpose of this post: a recommendation for Andrew Friedman's Knives at Dawn -- a wonderful account of America's quest for glory at that most demanding of competitions.

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