"real cooks don't cook like that" buddy ninety percent of line cooks survive exclusively off frozen pizza and cheap beer, calm down
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Also there's generally an entire position in "real kitchens" that's just prep. They make little tubs of pre cut veggies and meat that the cooks use. Often days in advance. It is not very different than pre cut veggies from the grocery store
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Might be a cultural thing but not one restaurant I worked in ever bought pre cut vegetables and none ever cut food days in advance.

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Yeah I worked prep in fast food and we cut the onions and veggies for that day, w maybe a bit extra to cover what was used the next day. That was onions, lettuce, tomatoes. For fast food. A lot more veggie prep in the restaurant my mom ran, too.
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Giant 10lb bags of peeled garlic, shallots, preshredded carrots, prechopped coleslaw, already washed and ready to go lettuce. Prepeeled potatoes. Bottled simple syrup. Heck, franchises have premade sauces and premashed potatoes so every location is consistent.
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Pick a franchise. I'll wait. Pick a fancy one. Pick THE fanciest franchise or chain you can think of. At least 50% of their stuff comes premade from a corporate kitchen to ensure consistency. Steaks, salmon, chicken? All precut and prepackaged.
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"real chefs peel and chop garlic" say people who've never worked in any kind of a kitchen in their life
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Can you imagine what those labor costs would be if line cooks chopped and peeled their garlic??!
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This is what pisses me off about what is essentially snobbery about 'processed' food, it's all processed to some degree - I mean cooking is processing, where it's done is kind of irrelevant. Plus processing is actually more green in some cases - cuts food waste for instance.
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I mean the processed garlic tends to have lots of preservatives versus plain garlic so it’s not just snobbery
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