u/Traditional_Block463

Can somebody PLEASE tell me how to crumble soft cheese that come in block forms. I work on garde and we use Gorgonzola on our steak house. It’s unfortunately bought in block form because that’s all the distributer has (or so I’m told). I usually cut it into cubes and “crumble” them to order but it just turns into a smeared mess and it definitely does not look appetizing. Is there anything I can do about this because I cannot handle it anymore.

Hello all,
I’m a 19 year old female “chef” who’s been working in kitchens since I was 15 years old. I’ve had an odd mix of experience but I seem to always be in a kitchen that’s sort of falling apart (terrible employee retention, low numbers, basically there’s always something broken or some type of problem in the business side). I’ve been teaching myself how to bake for the past year at the restaurant I currently work at. Thankfully everyone there has a sweet tooth so I was allowed to use ingredients at the restaurant to bake whatever I wanted as long as the final product went to family meal. It got to the point where I decided I want ed to get serious and baked something new every single day for a month. If I had an off day I was making multiple different types of desserts a day. Even baking after 14+ hour shifts because I wanted to commit. Eventually I was granted the opportunity to do a dessert special each week for the entire month of April with full creative liberty and no budget. Which was amazing and I fell in love with playing and desserts even more. Unfortunately the restaurant I work at now is falling apart. We’re “rebranding” with a new more “famous” chef (who will remain unnamed because I don’t wanna accidentally blacklist myself) who isn’t actually doing anything he promised. New items are being brought to the menu before the staff is trained on how to make them, surprise parties of 30+ people with new plates that we don’t have the ingredients,training or knowledge on how to prepare and send out it’s all turning into a madhouse infront of my eyes. I’m watching the chefs around me leave for higher and better positions and suddenly I’m the longest standing cook in the kitchen and I’ve only been there 2 years and change. I’m still getting paid 16$ an hour but I’m doing the work and have the knowledge of the sous chef.
So I’ve decided to leave and was applying to many different line cook positions but I threw in some pastry jobs just to see what would happen given I’ve never done it on a large scale and all my training is from a year of trail and error. Somehow the culinary gods looked away for a second and somehow I got an interview and a trail shift (next Monday) at a golf course. And like a huge golf course. The kitchen is massive with equipments I didn’t even know could be automated. They have a walk in fridge inside of a walk in fridge that’s about the size of the kitchen I work in now.
Do you have any advice or tips/tricks I could use to seem more deserving of the position? I have worked really hard but I still feel very juvenile when it comes to baking because I’ve never had any actual training.