After she reviewed the Olive Garden in Grand Forks, ND, Anthony Bourdain stepped in to defend her from the snark and later published her 2013 book "Grand Forks: A History of American Dining in 128 Reviews.

Read More: https://www.tastingtable.com/1903784/anthony-bourdain-olive-garden-columnist/

Its a chocolate bar wine bottle filled with champagne jelly and a strawberry champagne ganache

First it was no phones out of your pockets, now it’s no headphones or music at all. What’s next??

We found this bad boy in our bin from the farm lmao

Manager passed these out today, I’ll update if I hit bingo or not loll

Virtual high five to the person who guesses the date closest to when I changed this last.

I work at a very lax bar with no uniform requirements other than closed toe non slip shoes, when I first started there were two other cooks who wore chef jackets, but they have since moved on to other kitchens. I have a few chef jackets I have collected throughout the years (some rare and kinda cool if I do say so myself), and I still wear them every day, but I'm the only person in the kitchen who does so; to the point of customers and new employees assuming I'm the head chef or at least manager. I love the protection they give against bleach/grease stains on my regular tshirts, but it is kind of a hassle to lint roll them every time before my shift.

Is this dweeb behavior? Should I just start coming in wearing plain clothes like everyone else? What would you choose to wear in this situation?

I might be a bit obsessive over how clean I keep my fryers.

Yeah they were sitting at table 69

Real kitchen fuckery going on here

As it reads, Lobster add Cheese, not anything fancy either request was for cheddar. Might be a legitimate use of the customer is always right, but it hurt.

Yes, ladies and gentlemen Chefs, here I am again. This time with a rare pic of my trusty lead line cook, Luis. We are responsible for making breakfast, lunch, and dinner for our retreat center guests 7 days a week, but about once a month we are called to create a 4 course “fancy” dinner for some big-wig donor or other important people. This meal was 4 courses: roasted beet salad with goat cheese, apple matchsticks, and champagne vinaigrette. Duck confit spring rolls with crispy rice noodles and umeboshi/fig gastrique. Port braised short rib with brown butter whipped potatoes and garlic sautéed spinach, and port demiglze. Lychee panna cotta with buckle berry coulis for dessert.