Hatsukokoro Ginrei Silver #3 Gyuto, 210mm 63hrc.
Came today and I kid you not I’ve never frlt this way even with a new phone, I geniunely treat it like it’s made out of glass. I do not know how I’m gonna bring myself to cut anything and dull this knife haha.
I’ve heard every good chef say that a good trainee is one that can work without having to be told what to do all the time and I get that but I don’t quite understand how I’m supposed to do something without asking first? As a trainee I feel like assuming I can do something without asking my mentor first is rude.
What are good examples of working independently as a trainee in a kitchen?
We've all heard the "I always loved cooking as a child" reason but I want to hear more reasons why people got into this work.
Help me identify the brand of these knives please, I used them during a catering event, the owner of the knives let me see them and they were beautiful, but I’ve forgotten what knives they said it was from.
Super excited, hope it goes well. Venue is gonna be held in the middle of the city.
For example, would you want to watch a documentary based journalism cooking show or a comedic adventure episodic show, a dramatic acted tv show etc.
If you went back to zero and had to choose what would you do, become an apprentice for a luxurious restaurant and gain your knowledge from there, but you would barely get paid or not paid at all as an apprentice, or get a proper job and get paid to work in a low end casual restaurant?
How do I practice sharpening my knife with a wet stone if I only own one? I’m scared I’ll permanently damage the Knife by using a wrong angle or chipping it so how does one practice on using a wetstone and how do they know they are doing it correctly?
2 years? 4? 10?
How beat up does my knife look, is it time to buy a new knife?
I want to get an affordable but good japanese knife, which of these brands are the best?
I know everyone says to just buy victorinox knives for their first knife but I’m an aesthetic typa guy too, and I’d like to invest in a japanese knife for my first chefs knife, are Masutani knives as good or in general a good japanese knife brand like for example Tojiro’s or Musashi’s
Looking to buy my first chef knife, I’m gonna be real honest 70% of what I’m looking for is aesthetic since I wanna invest in a “pretty” knife not just a good knife, if I was actually smart I should have probably already bought a victorinox but are Masutani knives as good as for example tojiro knives?
Wanted to know what knife and brand this is, if anyone knows please lmk
Are they any good? Or known reputable brand of knives, never bought a knife before and looking to get an affordable japanese knife, wanted to know if this brand was any good.
Basically what I’m asking is which one is easier for a chef to transition to in a restaurant? Fine dining to casual or casual fast paced to high end technical.
For context, I Had to choose between two restaurants for my four month internship, one was a hautè fine dining restaurant in a famous five star hotel in my city and the other was a trending casual premium comfort food restauraunt, the casual one is definitely more fast paced and “line cookey” than the other but I ended up choosing the fine dining resto
Did I make the right choice if my goal is to learn high standards and advanced techniques?
So for some context I’m a 17 year old culinary student here in Europe and I’m currently on summer break. I’ll be starting a new internship at a high end restaurant in a famous five star hotel in my city, since starting summer break I have not been in a professional kitchen since. When I return to the kitchen I’d have taken a three month break, before this I was in an internship for 6 months in a casual lunch restaurant.
I’m afraid I’ll be too rusty and mess everything up, my question is to those cooks who have gone on a long period break before, how long did it take for you to get back in the “groove” and did the break affect your performance.
Sorry for sounding so paranoid I just really want to do my best.
Planning to buy a japanese knife and the one fitting of my budget is a 16.5cm santoku, and I’m just worried about how big of a difference will that make compared to your 20cm 8 inch chefs knife?
This would be my very first knife bought ever.
So I’m in a little bit of a pickle, I have two restaurants to choose from for my four month apprenticeship. A fine dining hautè restaurant located in a famous five star hotel in my city or a premium comfort food restaurant also located in my city.
I’m not quite sure where would I learn from more as one is very keen on high level techniques and no mistake plating and premium ingredients where as the other is a very fast paced restaurant where they have over 150+ seats.
I could also split my apprenticeship into two months for the two restaurants but I worry I won’t learn enough from the two with only two months each.
Advice?