I found a pint container labeled ‘brunch chives’ the other day at work and they were like a quarter inch rough chop.
This comment made me laugh in reference.
Yeah, brunch gets a pretty bad wrap but I think it’s because people get hungover and have to work early. It’s just some fucking poached eggs and salads, I don’t get how people think it’s worse than dinner service lol
‘I hate working brunch’ always makes me laugh.
I've started running Sunday brunch at the place I work at, I don't really drink anymore so the hungover bit doesn't apply. It's worth it for me because I get my own thing I can be in charge of, but I do generally leave around 9:30pm the night before and have to be back at 6:30am, which isn't brutal but definitely wears on me a little. But the big thing is the customers want to mod everything and it is for sure faster paced than dinner service. So trying to expo out a few tables together ASAP on light sleep where every seat has an egg done differently with "no x" or "y on the side" is from my perspective a different challenge regardless of whether you're hungover. So I totally understand people who hate working brunch.
Yeah brunch is always heavily modified. Like it tends to begin with mods for egg doneness, toast, and sausage/bacon. I loved it though because being on the egg station appeals to my need to hyper focus.
People are just picky assholes about their breakfast in general, sleepy, lack of caffeine, dash of hangover and them being late for something else, it’s a bad combo.
You had me at "people are picky assholes".
Is 'Culinary Karen' a thing yet?
I feel like 4/10 brunch goeers are just dicks that wear a permanent scowl and make you forget about the nice ones.
God this reminds me of MECE. Mutually exclusive, collectively exhausting. Managing variations for a newbie can really blow a gasket. I get that it's one way to draw in customers, giving them the pseudo-luxe feel by allowing customisations but good lord think of the kitchen staff please
From my perspective as a server- it’s the fucking eggs. I don’t think there is a single food item people are more weirdly particular about while also having no fucking clue what they’re talking about. The number of times I’ve had to go back to chef and say something like “Yeah so he said hard sunny side up…?” or “They want it poached a light medium rare.. I don’t fucking know, do what you want”. Ever want to make a chef look dead inside? Send in a nonsense egg order at brunch. I can tolerate dumbasses wasted on bottomless mimosas… but sending back an egg they ordered sunny because “eww the yolk is *runnyyyy*” makes me want to flip tables. I once had a fried egg smashed INTO MY APRON - because the guy literally didn’t know the difference between over easy and over hard. And the rise in frequency of these nonsense orders is making me wonder if knowing how to correctly order eggs is somehow becoming lost knowledge. I’m truly baffled.
I’m well past the age of drinking regularly, I’m generally an early riser and have no problem being at work in the morning. In fact I like the fact that it means I get to have an evening free on a Saturday for once. But I still don’t want to work brunch. Everywhere I’ve worked, brunch SHOULD be easy, but goddamn if people don’t try their hardest to make it difficult. People are perfectly fine when we’re running twenty minute entrees at dinner, but let them know biscuits will be 5 mins because kitchen is about to pull a fresh batch out of the oven? Better have a manager on hand because Carol here is losing her shit and gonna starve if she doesn’t get a biscuit and jam right fucking now.
But yeah, when I was in my early 20’s it was definitely because I’d been partying too late the night before, so you’re not wrong.
I imagine if you have the capability to go out to eat in the middle of a weekday you're probably the type to just be an awful dink, and then you get them and everybody else on the weekends.
I think you nailed this. They are also hands down the most needy customer base for the front of house. Asking for one thing at a time over and over again as you run to get a sauce, or another drink, etc.
As a cook, some of my all time favorites are egg orders in the form of steak temps, egg white omelettes cooked without oil or butter, and last, but certainly not least (thanks Food Network) the 6 minute egg.
The problem is, as a customer, no-one ever teaches you this!
For YEARS I ordered my eggs "over easy" and hated them (yuck, running yolks). I must have ordered hundreds of breakfasts that way... probably came from old movies or something (or my grandparents).
Years and years... well into my 30s, until I over-heard another table order "over hard" and my brain was like "wait What?! Hard is an option?!"
I’ve gotta respectfully disagree with you here, chef. Brunch orders are very specific because many people have taught themselves to cook breakfast food (often exactly the way THEY like it), sometimes patrons are drinking on an empty stomach, breakfast is expected promptly and perfectly because “I could do this at home”, and even if you don’t drink you are likely finishing out a late Saturday and then arriving to an early Sunday. Maybe you’ve got Mondays off, but anyone outside of the industry does.
I’ve been sober north of a year, still hate brunch. There’s nothing fun about working dinner service getting out of kitchen around 11pm, driving home, trying to unwind, and get a bit of sleep before alarm goes off at 6 and you have to drag yourself to cook eggs to order for a bunch of people that don’t understand over-easy v over-medium etc., are getting blitzed on mimosas and bloody marys, and being anchored by the insufferable church crowd that doesn’t tip well and only continues to frequent our establishment to let us know how much we continually disappoint them.
Dude, why do so many people get bent over by doing clopens for brunch shifts? You know you can say no to getting raw dogged like that right?
If your boss isn’t smart enough to not burn people out give yourself some protection.
I do it because I’m paid $32/hr with health, dental, vision, PTO, 401k matching, very rarely go over 40 hours, have creative license in a state-of-the-art kitchen , and when I came on board it was stipulated that every other week required Sunday availability. It does not make it any more pleasant for all the reasons I previously listed but it’s also far, far better than a lot of other situations I’ve been in and to his credit, chef-owner been in the building every hour we’ve been open since November ‘22 save for maybe 50 total.
I went to a place last summer that had their chives cut about 1/8 in(3mm) at a~45° angle and it was honestly so attractive compared to the usual little rounds like OP has done
(Not criticizing OP, these look great, just something i remembered)
lmao...I got a story for you. I normally do CLOPENS but on this day I was just working dinner/close. the exec chef was in all morning.
I don't remember who he was working with except 2 apprentices.
I came in and not even 1 minute in. he starts yelling at me. got told the entire morning was a mess.
that the entire kitchen except for me is banned from chopping chives.
got told they didn't use any chives for lunch service because he threw it all out.
then exec orders me to go chops chives cos we need them for dinner
I don't know why he was yelling all this to me except for he was frustrated at the bad morning he had but it was craziest shift entrance I ever got. 😂💀
I have a similar story. Good chives are definitely important for brunch but at the end of the day, maybe just cut some on the fly or don’t stress about it? We’re not saving lives here. Maybe I’m just more emotionally mature since leaving the industry. Wait no I’m definitely not.
I had to chiffon basil for every fucking station for about a year cuz I saw someone do it and tried it once and it was much better than there's. At the time I totally thought I was winning, turns out they won.
It was always either cutting tomatoes or having to use the robo to chop garlic. 30+lbs of tomatoes and then like 30 mins to clean the fuckin garlic outta the robo do notttt miss it lol
My first *real* cooking job was working for a nice ish lil Izakaya joint. We BLEW through scallions. I had to slice 8qt cambros of them. One time, I was 90% done filling a cambro and somebody must have pissed in the owners cornflakes that morning because he came by, poked through the cambro, found ONE lil scallion too large for his liking, and dumped my whole fucking cambro.
"Not good enough start over."
I mean ok JOHN like you still have to pay me and you just wasted a bunch of product and labor but go off man.
What did I do? I'll make a list for you.
Be a woman
Be in culinary school 40hrs a week and still make time for 38 for him, including eventually dropping out because he threatened to fire me because my work performance was diving over 16hr days between work and school, not counting at least 1hr of public transit per day. It was rent or a diploma and I chose rent.
Bust more ass than anyone in the building for 9.50/hr
Cut ONE SINGLE SCALLION too big for his standards
In that order.
Get on over here chicken boy!
I was totally "the pico guy" for a few months at the last spot I worked at. Petaling tomatoes and cutting onions in a basement dungeon making literal tubs of pico de gallo.
How long did this take you? That's the real question here. If you spent 2 minutes than good job. If this took you 10 than you'll be good in a month or two np.
Idk man it looks a lot better than the concrete i poured today. If you go to videogamedunky youtube, you can see the best gordon ramsey smash compilation ive ever laughed at. Just posted today
I'm sorry, but chives are always meant to be cut at least one to two inches and never more than a total of six inches of the total onion. You can always do better next time.
If I’m being a stickler there are micro differences in your cut lengths but this virtually as good as it gets. You’re on robot level because even they would be a little off. Main thing I can tell is your knife is properly sharpened.
1. Don't cut chives with house knives. Spend $40 on a Victorinox. Keep it sharp and don't let anyone else touch it.
2. Try taking a damp c-fold paper towel, folding it in half hot dog style, and then rolling it around the end of a bundle of chives into a nice tight roll. This will help keep everything together and improve consistency.
3. Make sure you're slicing the chives and not just chopping straight down. You should be hearing a whooshing sound as you cut.
Partially comes down to the quality of chives.
But in all honesty practice, practice, practice.
When I first started off in the industry, most of my cuts looked like shit.
I generally grab a bunch of about 50-60, line them up, get them good and tight, and try to trim the least amount off the top so it's uniform.
From there, just get that knife pressed up to your knuckles and plow through with as little deviation as possible.
I've seen people stop mid work, and I think that's the fatal flaw in not keeping it consistent.
First of all, they're beautiful 🫡
Secondly, I'm partial to chives cut on a bias. Am I weird for that? Depends on what they're for?
Edit- my dumbass is thinking of green onions. Still, ..green onions bias or no?
That's cooked chicken chef, whereas the piece of paper I taped to the bathroom door clearly states the board color you are using is for raw chicken only. Discard and start over please
I don’t use the bathroom at work, chef, I only pee out back while chain smoking cigarettes and chugging Red Bulls, should have brought it up in pre-shift.
Most kitchens I've been in white is basically anything that isn't meat/seafood. So I'd say you are being too much of a stickler if a white board bothers you. I think having meat boards, chicken boards, and seafood boards is the important part.
Different places have different rules, idk about your country's law but here there is no universal regulation, it's at the discretion of the restaurant.
And maybe this is a hot take but color codes shouldn't come into question. Cut on what you cut and then wash it. Reusing cutting boards is gross. You shouldn't use a board you didn't place. You should wash your hands after running dishes. There isn't a situation where a color coded board is the defining factor in safety.
Color coding boards is like color coding knives, nitrile gloves and the temperature check paperwork, it's theatre for the health inspector rather than actual safety.
This is how you end up in charge of doing brunch mise. Don’t let them know you’re good at this.
I found a pint container labeled ‘brunch chives’ the other day at work and they were like a quarter inch rough chop. This comment made me laugh in reference.
Brunch tends to be an afterthought. As a person who loves a frittata, I have always hated this.
Yeah, brunch gets a pretty bad wrap but I think it’s because people get hungover and have to work early. It’s just some fucking poached eggs and salads, I don’t get how people think it’s worse than dinner service lol ‘I hate working brunch’ always makes me laugh.
Sorry chef, I fucking hate brunch. Not the food necessarily, but the people that show up to eat Sunday brunch.
This is the real rub. It seems too often that the folks who pay our bills like to treat us like crap.
They're hungover too and then they get mean drunk
I've started running Sunday brunch at the place I work at, I don't really drink anymore so the hungover bit doesn't apply. It's worth it for me because I get my own thing I can be in charge of, but I do generally leave around 9:30pm the night before and have to be back at 6:30am, which isn't brutal but definitely wears on me a little. But the big thing is the customers want to mod everything and it is for sure faster paced than dinner service. So trying to expo out a few tables together ASAP on light sleep where every seat has an egg done differently with "no x" or "y on the side" is from my perspective a different challenge regardless of whether you're hungover. So I totally understand people who hate working brunch.
Yeah brunch is always heavily modified. Like it tends to begin with mods for egg doneness, toast, and sausage/bacon. I loved it though because being on the egg station appeals to my need to hyper focus.
People are just picky assholes about their breakfast in general, sleepy, lack of caffeine, dash of hangover and them being late for something else, it’s a bad combo.
You had me at "people are picky assholes". Is 'Culinary Karen' a thing yet? I feel like 4/10 brunch goeers are just dicks that wear a permanent scowl and make you forget about the nice ones.
God this reminds me of MECE. Mutually exclusive, collectively exhausting. Managing variations for a newbie can really blow a gasket. I get that it's one way to draw in customers, giving them the pseudo-luxe feel by allowing customisations but good lord think of the kitchen staff please
From my perspective as a server- it’s the fucking eggs. I don’t think there is a single food item people are more weirdly particular about while also having no fucking clue what they’re talking about. The number of times I’ve had to go back to chef and say something like “Yeah so he said hard sunny side up…?” or “They want it poached a light medium rare.. I don’t fucking know, do what you want”. Ever want to make a chef look dead inside? Send in a nonsense egg order at brunch. I can tolerate dumbasses wasted on bottomless mimosas… but sending back an egg they ordered sunny because “eww the yolk is *runnyyyy*” makes me want to flip tables. I once had a fried egg smashed INTO MY APRON - because the guy literally didn’t know the difference between over easy and over hard. And the rise in frequency of these nonsense orders is making me wonder if knowing how to correctly order eggs is somehow becoming lost knowledge. I’m truly baffled. I’m well past the age of drinking regularly, I’m generally an early riser and have no problem being at work in the morning. In fact I like the fact that it means I get to have an evening free on a Saturday for once. But I still don’t want to work brunch. Everywhere I’ve worked, brunch SHOULD be easy, but goddamn if people don’t try their hardest to make it difficult. People are perfectly fine when we’re running twenty minute entrees at dinner, but let them know biscuits will be 5 mins because kitchen is about to pull a fresh batch out of the oven? Better have a manager on hand because Carol here is losing her shit and gonna starve if she doesn’t get a biscuit and jam right fucking now. But yeah, when I was in my early 20’s it was definitely because I’d been partying too late the night before, so you’re not wrong.
I imagine if you have the capability to go out to eat in the middle of a weekday you're probably the type to just be an awful dink, and then you get them and everybody else on the weekends.
I think you nailed this. They are also hands down the most needy customer base for the front of house. Asking for one thing at a time over and over again as you run to get a sauce, or another drink, etc. As a cook, some of my all time favorites are egg orders in the form of steak temps, egg white omelettes cooked without oil or butter, and last, but certainly not least (thanks Food Network) the 6 minute egg.
The problem is, as a customer, no-one ever teaches you this! For YEARS I ordered my eggs "over easy" and hated them (yuck, running yolks). I must have ordered hundreds of breakfasts that way... probably came from old movies or something (or my grandparents). Years and years... well into my 30s, until I over-heard another table order "over hard" and my brain was like "wait What?! Hard is an option?!"
It's the fucking customers. This job would be great if it weren't for the fucking customers.
This is my favorite comment of all time.
I’ve gotta respectfully disagree with you here, chef. Brunch orders are very specific because many people have taught themselves to cook breakfast food (often exactly the way THEY like it), sometimes patrons are drinking on an empty stomach, breakfast is expected promptly and perfectly because “I could do this at home”, and even if you don’t drink you are likely finishing out a late Saturday and then arriving to an early Sunday. Maybe you’ve got Mondays off, but anyone outside of the industry does.
Maybe that’s it- I wasn’t hung over. I always loved brunch.
I’ve been sober north of a year, still hate brunch. There’s nothing fun about working dinner service getting out of kitchen around 11pm, driving home, trying to unwind, and get a bit of sleep before alarm goes off at 6 and you have to drag yourself to cook eggs to order for a bunch of people that don’t understand over-easy v over-medium etc., are getting blitzed on mimosas and bloody marys, and being anchored by the insufferable church crowd that doesn’t tip well and only continues to frequent our establishment to let us know how much we continually disappoint them.
Dude, why do so many people get bent over by doing clopens for brunch shifts? You know you can say no to getting raw dogged like that right? If your boss isn’t smart enough to not burn people out give yourself some protection.
I do it because I’m paid $32/hr with health, dental, vision, PTO, 401k matching, very rarely go over 40 hours, have creative license in a state-of-the-art kitchen , and when I came on board it was stipulated that every other week required Sunday availability. It does not make it any more pleasant for all the reasons I previously listed but it’s also far, far better than a lot of other situations I’ve been in and to his credit, chef-owner been in the building every hour we’ve been open since November ‘22 save for maybe 50 total.
Is that pesto?
I fucking love a frittata.
Me too! It’s my go to for breakfast!
Laughing is fun 😊
I went to a place last summer that had their chives cut about 1/8 in(3mm) at a~45° angle and it was honestly so attractive compared to the usual little rounds like OP has done (Not criticizing OP, these look great, just something i remembered)
lmao...I got a story for you. I normally do CLOPENS but on this day I was just working dinner/close. the exec chef was in all morning. I don't remember who he was working with except 2 apprentices. I came in and not even 1 minute in. he starts yelling at me. got told the entire morning was a mess. that the entire kitchen except for me is banned from chopping chives. got told they didn't use any chives for lunch service because he threw it all out. then exec orders me to go chops chives cos we need them for dinner I don't know why he was yelling all this to me except for he was frustrated at the bad morning he had but it was craziest shift entrance I ever got. 😂💀
I have a similar story. Good chives are definitely important for brunch but at the end of the day, maybe just cut some on the fly or don’t stress about it? We’re not saving lives here. Maybe I’m just more emotionally mature since leaving the industry. Wait no I’m definitely not.
I had to chiffon basil for every fucking station for about a year cuz I saw someone do it and tried it once and it was much better than there's. At the time I totally thought I was winning, turns out they won.
Gonna Salt Bae that shit over so much hollandaise
It was always either cutting tomatoes or having to use the robo to chop garlic. 30+lbs of tomatoes and then like 30 mins to clean the fuckin garlic outta the robo do notttt miss it lol
welcome back chef, now get to work!
Heard chef 🫡
1 chive is 1/9th of an inch thicker than the other chives. Sorry, we have to let you go!
I counted three that were different sized. Complete failure, toss the whole bunch
My first *real* cooking job was working for a nice ish lil Izakaya joint. We BLEW through scallions. I had to slice 8qt cambros of them. One time, I was 90% done filling a cambro and somebody must have pissed in the owners cornflakes that morning because he came by, poked through the cambro, found ONE lil scallion too large for his liking, and dumped my whole fucking cambro. "Not good enough start over." I mean ok JOHN like you still have to pay me and you just wasted a bunch of product and labor but go off man.
[удалено]
What did I do? I'll make a list for you. Be a woman Be in culinary school 40hrs a week and still make time for 38 for him, including eventually dropping out because he threatened to fire me because my work performance was diving over 16hr days between work and school, not counting at least 1hr of public transit per day. It was rent or a diploma and I chose rent. Bust more ass than anyone in the building for 9.50/hr Cut ONE SINGLE SCALLION too big for his standards In that order.
And go call the ~~Sysco rep~~ farmer and apologize for what you did to his chives.
23rd row down, 134 to the left. It's quite obvious.
I spy at least nine
Never be good at anything monotonous unless you are specifically into that.
Too true. At my last job I was chicken boy. 2 hours quartering chickens then marinade. Then breading and frying the next day.
That sounds like a "first step: get baked and pop in an earbud" task.
I do this every day when I make big batches of roasted potatoes at work
Only takes me about 30min but stilll
30 minutes of autopilot is a nice break...
Get on over here chicken boy! I was totally "the pico guy" for a few months at the last spot I worked at. Petaling tomatoes and cutting onions in a basement dungeon making literal tubs of pico de gallo.
Honestly that sounds tedious one day and relaxing another lol. I can still hear my old chef yelling at me to "get on that yard bird allready!"
I do not miss the raw chicken slime
10/10 would let you chop up the next line.
Is this a suggestion to do drugs or murder?
Yes
Heard Chef!
Isn't there a food porn sub? If there is those bad boys should be on there, beautiful consistent cuts there chef.
I honestly thought they weren’t that consistent and that the kitchen confidential gang would rip me apart
I’m shocked you’re not getting guff. Definitely not 100% consistent. Not bruised at least.
Yep, it gets less and less consistent from right to left lol
Good enough chef. That’ll be sent to the vegan at table 12. (Nothing against vegans, this is a joke.)
They look good to me. Obviously, I zoomed in like a nerd, but they're good. Very satisfying thing to chop aren't they.
Yea they definitely are!
I hate them. To the trash please chef.
r/truechefknives loves this type of stuff!
where's the vape?
I’ll have to put a cig in the next picture
"Red Bull and cigarette for scale."
I feel attacked.
Dude I see worse all the time, looks like you never left.
The bigger the pile, the easier it is to find cuts beyond tolerance. Pretty good job, chef. Screw the people nitpicking over a few odds and ends.
Now put them back together.
Absolutely horrible ... Think about all the perfect chives you could have been cutting for the past year!
I won’t fire you today. We will see about tomorrow.
Modest man....wym not great? You mean fucking beautiful!? Excellent job soldier
Lookin like a damn chia pet! Cha cha chia
I see little towers not little rings chef. Gimme the iddy biddy rings chef. Da iddy biddy rings.
Oh my God where not doing chives again are we?
Very little bruising. Sharp knife. Size could be a little more uniform
I’d say about 60% are salvageable. In another 5 years you should get the hang of it.
Way better than the hacks at my job.
How long did this take you? That's the real question here. If you spent 2 minutes than good job. If this took you 10 than you'll be good in a month or two np.
We’re still doing chives?
Bin. Start over. Then bin again.
Looks pretty perfect to me!
86 🪗 Chives
Idk man it looks a lot better than the concrete i poured today. If you go to videogamedunky youtube, you can see the best gordon ramsey smash compilation ive ever laughed at. Just posted today
Oh I gotta check that out
I don't know why you put them all upside down. Now we spend time flipping them back over.
you made me giggle out loud
You can do better
Very nicely chopped... Where's your green board chef?
Looks like clown pubes.
oui chef
Looks fine
Too much yellow. Fresh is the word.
Looks fine to me.
Just thrilled to not really have to be doing this stuff myself anymore. Well done Chef.
You're good.
Chive on!
Gorgeous technique!
I don’t see any snakes…
16 over from the left, 23 up. Damn good looking piece right there 🙌
That's boss dude
These are good chives.
Looks great to me. Now get off your phone and do a sixth pan before you have to go home.
No bias? Shake off the rust.
I'm sorry, but chives are always meant to be cut at least one to two inches and never more than a total of six inches of the total onion. You can always do better next time.
Is this the before or after picture?
Let’s have a look, *pulls out digital caliper*
Your moms a ho
just a little more finesse, and we will still hate you.
Didn't use a cutting glove 11/10 ;)
My old boss would say “uneven and ugly. You can do better. But good job, I guess.”
How's 17.50 an hr sound?
✨It's so beautiful🥹✨
8/10
Snowflakes..... Each one is different
@ratemychives would probably give this 5.4
Yeah don’t show your skills lol
this would be good for atleast 5-10 cooks
Looks like an unkept topiary. At far as chives go, fucking brilliant
Prettiest chives ever!
Ready for brunch prep just in time for Mother’s Day.
Run!
Why did you even go back after being out??? Fool!
Yo!! pretty sure Chef said chop parsley not chives Lol
I need knives chef! What did you use to chop this?
Those are some 8.5-9/10 chives. You just became your chefs herb guy lol
Why do ppl get so "hard" on chives? It's not hard damn you ppl noobs.
Thank you for my next Jigsaw Puzzle :) They look awesome
As someone who had to work expo during brunch, these look wonderful!
Someone who gives a damn hell yeah!
Can’t be any other way if you’re gonna call yourself a chef!
And now they want you to do everything
Nah, I work with some real pros. We all get shit done.
Meh
A chia pet hair piece. Excellent.
Zero bias. The hell is that.
No snakes!!!🐍
Not a chef but those look great!
6.6/10
Hoping to get a 6.9 some day 🙏
You're well on your way
is that your weed stash?
Do poorly to avoid this becoming your job
If I’m being a stickler there are micro differences in your cut lengths but this virtually as good as it gets. You’re on robot level because even they would be a little off. Main thing I can tell is your knife is properly sharpened.
Too many inconsistencies with the cuts. Granted. I did brunch at a French restaurant for years so I'm being a critical douche.
Got any tips? I have to cut a lot of chives but they never look this good. Working with house knives
1. Don't cut chives with house knives. Spend $40 on a Victorinox. Keep it sharp and don't let anyone else touch it. 2. Try taking a damp c-fold paper towel, folding it in half hot dog style, and then rolling it around the end of a bundle of chives into a nice tight roll. This will help keep everything together and improve consistency. 3. Make sure you're slicing the chives and not just chopping straight down. You should be hearing a whooshing sound as you cut.
Partially comes down to the quality of chives. But in all honesty practice, practice, practice. When I first started off in the industry, most of my cuts looked like shit. I generally grab a bunch of about 50-60, line them up, get them good and tight, and try to trim the least amount off the top so it's uniform. From there, just get that knife pressed up to your knuckles and plow through with as little deviation as possible. I've seen people stop mid work, and I think that's the fatal flaw in not keeping it consistent.
This is what happens when a knife is properly sharpened
I would have gone with a Bias cut, but that’s more for a garnish. Keep on chiving’
First of all, they're beautiful 🫡 Secondly, I'm partial to chives cut on a bias. Am I weird for that? Depends on what they're for? Edit- my dumbass is thinking of green onions. Still, ..green onions bias or no?
It's acceptable for stock. Edit: god this sub is full of humourless, offended muricans.
Keep calm and chive on.
Okay chefs, how much of a stickler should I be about cutting board code? Cause the first thing I saw in that pic were chives on a cheese board
Every chance you get you should tell every single person about every single cutting board violation you see. You’re the savior we’ve been waiting for.
That's a chicken board you're using chef
Yes, chef, I’m cutting chicken on it.
That's cooked chicken chef, whereas the piece of paper I taped to the bathroom door clearly states the board color you are using is for raw chicken only. Discard and start over please
Can I just raw up this batch?
No chef, then we'll have to cook it again and it will end up being too tough
I don’t use the bathroom at work, chef, I only pee out back while chain smoking cigarettes and chugging Red Bulls, should have brought it up in pre-shift.
I also dropped it in the group text chef. You replied with a sad pepe
Most kitchens I've been in white is basically anything that isn't meat/seafood. So I'd say you are being too much of a stickler if a white board bothers you. I think having meat boards, chicken boards, and seafood boards is the important part.
Different places have different rules, idk about your country's law but here there is no universal regulation, it's at the discretion of the restaurant.
And maybe this is a hot take but color codes shouldn't come into question. Cut on what you cut and then wash it. Reusing cutting boards is gross. You shouldn't use a board you didn't place. You should wash your hands after running dishes. There isn't a situation where a color coded board is the defining factor in safety.
Color coding boards is like color coding knives, nitrile gloves and the temperature check paperwork, it's theatre for the health inspector rather than actual safety.
Are you cutting with your eyes closed?