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Once upon a time chefs without a mask…

Commercial kitchens before and after….

The size of your kitchens, equipment, tools, cooking techniques, food style, enstruments, portions, presentations or descriptions of your food may vary from time to time.

But something will always remain the same;

“There won’t be any great dishes without any passion”

Volkan Altinors.

That’s why chefs uniforms originally made with long sleeves.

Silence before the storm..

What a legend…

“If you are not extreme, then people will take shortcuts because they don’t fear you.”

Marco Pierre White

This is what happens when fucking servers dont call open menus on a slow night. Kitchen is trying to

This is what happens when fucking servers dont call open menus on a slow night. Kitchen is trying to get up out this bitch. Always give an open count when you see a kitchen closing for fucks sake.
#truecooks #kitchenlife #serverssuck


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1am just getting out this bitch, gotta be back at 7am. Goddamn clopens. #kitchenlife #truecooks

1am just getting out this bitch, gotta be back at 7am. Goddamn clopens. #kitchenlife #truecooks


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From Gastroposter Jessica Lam, via Instagram: Caviar, leek, crème fraîche, feuille de brick

From Gastroposter Jessica Lam, via Instagram:

Caviar, leek, crème fraîche, feuille de brick

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