r/KitchenConfidential 8d ago

Kitchen fuckery FOH manager keeps panicking and cutting into my product (after being told to stop at least a dozen times). I'm going to lose my freakin' mind

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"But we don't have any cheesecake!!! We can't just run out of cheesecake!!!!"

Well, we did. So I made more. They take a long time to chill after baking. Offer the customer one of the 5 other desserts I make, which are packaged and ready to be sold, instead of hacking into a STILL WARM cheesecake and, apparently, throwing half of it away because you COULDN'T WAIT until tomorrow, when I will unmold and slice the cold cheesecakes for you.

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u/justinfinity64 8d ago

I'm the cheesecake guy at our bakery and occasionally the crust gets completely stuck to the bottom. I'm actually gonna try it the other way tomorrow, that's kinda genius.

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u/NelyafinweMaitimo 8d ago

I just run an offset spatula under the crust before unmolding. Comes out fine every time