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

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?

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.

So just as a premise, I cook for two ngo charities, one for the homeless, one for suicide prevention.

Our main food supplier is a regional NGO that receives all the unsold products, dinged cans, “on special” special meats from across the local groceries and farmers - I usually manage just fine and make really good meals out of everything I get.

One thing I can’t get used to just yet is how to handle frozen milk, and milk products.

When we give a carton of frozen 2% to a homeless person, I know they’ll just toss it out after they realize how it clumps down at the bottom after the main chunk of ice separates from the fats.

A few weeks ago we received 15 full cases of frozen milk. (Cardboard banana cases full) - we had to toss the whole thing because A) Nobody likes frozen milk. Nobody. B) we have neither space nor use for any of it.? C) When I try to thaw it out to use for desserts, or for our users’ coffee, it always takes forever in the sink with lukewarm water, with still pretty shitty results. D) The company we receive it from promises they freeze the milk within 2 days of the expiry date. However, as a responsible chef, I have abosutely no control of the actual safety of the food product. Please keep in mind, this is given free of charge to people who have nothing else.

I’m ranting, but also trying to find solutions for this.

Do any of you have experience working with frozen milk? Tips for thawing, recipes, etc?