Post by galan on Mar 17, 2022 2:59:45 GMT
I am a prep cook, and I think I'm a pretty darn good prep cook if you tell me exactly what you need. I can usually interpret those needs well. Getting really frustrated with the powers that be. Mainly the chef.
The pesto is breaking on the plate and it's too smooth, don't blend it as much and don't add as much oil. Send it through the robot, then the blender, with 80% of the oil that recipe calls for. Cool. The recipe didn't ask for that, you didn't tell me that for months, and there's no way I would know that.
Don't roll the "parisian" gnocchi nearly as thin as the recipe specifies and don't add as much flour as is called for. (I get that, but that's why making potato gnocchi means variables, not a written recipe.) If you roll it like that, it's too small and overworked, expecially since you added all that flour. I don't mind a lil' chew in gnocchi, but that's not the end product I'm supposed to produce. Again, 75% of the flour needed...recipe fail. 'Cause that's what it called for. And again...months before someone told me to change it even though my tasters were good.
What's going wrong with your tarts, they're looking so sunken? Baking them at 400 F--because the chef and chef de cuisine are so obsessed with running the convection oven super high might be a part of it, with apples souffling and pastry setting around noted apples? Might baking at 325 F help--but they don't believe in running the convection oven that low, got it. I'll still include that in tomorrow's experiment.
Gravy isn't desired color...Sorry, it's in the range of brown I'm used to and we can't cook our stock overnight anymore without running afoul of the health department. Deal with it or change the recipe to include more roux, I don't care. I've been cooking that roux to the same color for months. With no words from the chef! (Again with the now, not later.)
All of the above, if it's something left up to personal judgment, note that, I can figure it out, don't give me an end game measurement that is that firm and then complain about it. I've been a chef before and I know when to note things specifically or when to say there could be a range.
Sorry, I'm just really annoyed. I don't like making mistakes, but I like to learn from them immediately, not two or three months down the road. It's thing on thing on thing on thing, and I'm so frustrated. I just feel I'm trying my best to do my job and everything is standing in my way.
The pesto is breaking on the plate and it's too smooth, don't blend it as much and don't add as much oil. Send it through the robot, then the blender, with 80% of the oil that recipe calls for. Cool. The recipe didn't ask for that, you didn't tell me that for months, and there's no way I would know that.
Don't roll the "parisian" gnocchi nearly as thin as the recipe specifies and don't add as much flour as is called for. (I get that, but that's why making potato gnocchi means variables, not a written recipe.) If you roll it like that, it's too small and overworked, expecially since you added all that flour. I don't mind a lil' chew in gnocchi, but that's not the end product I'm supposed to produce. Again, 75% of the flour needed...recipe fail. 'Cause that's what it called for. And again...months before someone told me to change it even though my tasters were good.
What's going wrong with your tarts, they're looking so sunken? Baking them at 400 F--because the chef and chef de cuisine are so obsessed with running the convection oven super high might be a part of it, with apples souffling and pastry setting around noted apples? Might baking at 325 F help--but they don't believe in running the convection oven that low, got it. I'll still include that in tomorrow's experiment.
Gravy isn't desired color...Sorry, it's in the range of brown I'm used to and we can't cook our stock overnight anymore without running afoul of the health department. Deal with it or change the recipe to include more roux, I don't care. I've been cooking that roux to the same color for months. With no words from the chef! (Again with the now, not later.)
All of the above, if it's something left up to personal judgment, note that, I can figure it out, don't give me an end game measurement that is that firm and then complain about it. I've been a chef before and I know when to note things specifically or when to say there could be a range.
Sorry, I'm just really annoyed. I don't like making mistakes, but I like to learn from them immediately, not two or three months down the road. It's thing on thing on thing on thing, and I'm so frustrated. I just feel I'm trying my best to do my job and everything is standing in my way.
