u/fthespider

I've been tasked with leading a butter-churning tutorial (lol, I know...)

From what I'm reading, you need a relatively high fat content for it to really work and no stabilizers. Does anyone in this sub happen to know a broadliner product that fits the bill for this? Everything I'm seeing seems to be using stabilizers. Aiming for between 36-40% fat.

Thanks!

I should preface this with my being a professional chef for a living. Considering how much food-related stuff you find laying around in all of the various areas, it bugs me that cooking isn't something that builds skill points or has its own perk-tree. For the most part, I don't even bother with it and stick to making potions and/or using spells. Did someone make a mod for this?

After being on the job 6 days, I've been tasked with providing quotes for catering events for a corporate catering department that services multiple properties. For example, the most recent one coming up is for 17 people, 6 options, stationary so no tray pass or buffet. I have a pretty strong sample menu but I'm sort of at a loss as to where to start with coming up with a quick quote. All of my company's invoices from ordering are available to me through a portal so I'm not completely in the dark and I've priced menu items at a restaurant which left me which an understanding of the basic math required but I'm a little new to doing this with catering since the amount people might consume could vary.

I'm wondering if anyone from the catering side of sides might be able to give me an idea of the best place to start so I don't make an ass of myself in my first week of working at this job. There's another chef in our company who has been doing this a long time and knows our systems pretty well so I'm sure I can bug him for some tips but I always like checking in with the collective wisdom of this sub. Thanks!

After being on the job 6 days, I've been tasked with providing quotes for catering events for a corporate catering department that services multiple properties. For example, the most recent one coming up is for 17 people, 6 options, stationary so no tray pass or buffet. I have a pretty strong sample menu but I'm sort of at a loss as to where to start with coming up with a quick quote. All of my company's invoices from ordering are available to me through a portal so I'm not completely in the dark and I've priced menu items at a restaurant which left me which an understanding of the basic math required but I'm a little new to doing this with catering since the amount people might consume could vary.

I'm wondering if anyone from the catering side of sides might be able to give me an idea of the best place to start so I don't make an ass of myself in my first week of working at this job. There's another chef in our company who has been doing this a long time and knows our systems pretty well so I'm sure I can bug him for some tips but I always like checking in with the collective wisdom of this sub. Thanks!

I recently got hired as executive sous chef at a major streaming service, primarily for their catering department. It seemed like a long shot but I came in and did an interview followed by a tasting. Due to things on their end, there was a substantial delay in whether or not I'd be brought in for the role so I took another job to make sure the money kept rolling in. Months later, the streamer got back to me and said they were ready to bring me on but even after the interview, tasting and a follow-up meeting, I felt a little unclear about what things might fall under my purview.

Flash forward to now, the true nature of the job and responsibilities within have come to light and I'm honestly concerned that I might have bitten off a lot more than I can chew. I was told at the beginning that I should expect to be overwhelmed by the sheer vastness of the operation and where I fit into it and to be patient with the process so I've definitely been trying to keep all of that in mind but the conservative part of me feels like I should be realistic about whether or not I can deliver on the expectations set forth. I'm pretty confident that I have at least 2 options on the table to turn to in case I decide it's (or I'm) not a good fit. I'd hate to throw in the towel too soon but I definitely don't want to find myself getting terminated for not being adequate for the job since I'm still in my first 90 days. For the most part I'm just sitting in on meetings, adding a little creative input here and there and figuring out the inner workings of what is a pretty substantial operation. Any thoughts? Advice?

Greetings all,

I'm using Teams now for the 2nd time with my job and it seems like even though I can log in properly, I'm not seeing any of the files or chats that should be accessible. I can view a file if someone sends me a link but it only shows up under "Recent".

Could this be an issue related to my phone? It's a Galaxy S23 so not exactly super new but it's current with OS updates and I'm not sure where else to look in terms of potential issues.

Good morning folks.

I'm starting a new job which will eventually give me a work-issued computer, however they recommended using my personal one in the meantime for apps like Teams, Authenticator, Duo, etc.

My current MacBook Pro is from 2017 and while it still runs very smoothly, the OS can't update past Ventura 13.7.8 so I'm faced with the quandary of getting something newer. I see a lot of options out there for used or refurbished MacBook Pros but with so many to choose from, I'm wondering what is the most reputable source so I don't end up wasting $800-900 on something that will end up being a dud and not have any recourse with whatever company I end up buying from.

I looked at the Apple website for refurbished 2024 models and I was honestly surprised they're going for well over $2k. Are companies like Back Market worth looking into?

Thanks and have a great Monday.

Happy Friday chefs.

Looking for recommendations on non-slips that are not clogs or slip-ons. I tried out a couple different kinds in the past and I just hate that feeling that my shoes are about to fall off of my feet. I have super wide feet so if I go a size smaller for a more snug fit, my toes end up getting painfully smashed together.

Thanks and have a good weekend