really depends where you work and how long that took you.
ImportantAir3445
idk ift they were wet but they seem very bruised, sharper knife?
EducationalAspect503
Base on the shape of cut and the moisture, you either have a not sharp enough knife or push so hard on each cut
sauteslut
I’m seeing a lot of tubes. You want to be cutting rings. Try keeping the chives dry, using a sharper knife, and more forward-back movement.
-error_404-
Why so wet?
infectedturtles
“Not bad” also see, “not great”
ozymandias457
I can eat chives whole so IDGAF
Weferdes
I think a sharper knife would make a world of difference. As another commenter said, try to go for rings and not tubes. Keep it up, Chef! Never stop improving.
boom_squid
Chef was kind.
PickledToddler
They look like they were sub par before you cut them. If they were nice prior to cutting them your knife needs to be sharper. At the very least hone your knife before cutting herbs.
Wooden-Habit-5266
I’ve worked with so many pretentious f*cks that think brunoising shallots and perfectly dicing onions and chives is the pinnacle of cheffery.
I’ve watched these coworkers, and sous chefs spend hours struggling to do 20 minutes of work while they cut everything as small as possible; then pick through it with tweezers to remove the bits that aren’t perfect.
Meanwhile the mornay is burnt, noodles are overcooked, dough is over proofed, bacon is now carbonized stinking out the kitchen as the confit garlic is frying just 2 feet away. While they still haven’t managed to punch out a case of fries in 5 hours.
That said, it’s the only reason I got any hours at my last gig was these people x4 and an absentee EC – and a big reason we were losing 10k a month in labor and product >^w^<
OP they look good for topping off some potatoes or tossing into a salad, not perfect but not bad if that didn’t take you 45 minutes.
RoideSanglier
Idk mon ami they’re chives they’re fine
Mulusses_II
You’re chef is either trying to spare your feelings or is an idiot.
batteriholk
That’s a wet mess begging to brown
BenightedAppendicle
Df a chive?
sandwichtony
My worst? These are unacceptable, uneven, cut with a relatively dull knife, they look wet and slimy.
Reality – these are okay. Sharpen your knife and take your time ensuring consistency before speed, speed will come. Keep improving!
TheRocketeer0826
I’ve done worse
goodnames679
These are pretty average I’d say. Not bad, not great.
For 99% of restaurants on the planet these are perfectly fine to serve and nobody should rightfully be complaining about them. As long as these were cut quickly, I’d say it’s an acceptable job. If someone really took their time with these and this is the result… not so great.
LobbyBoyZero
Does everyone like to pick out the hard white ones and flick them at your buddy or is that only my restaurant?
SunkenSaltySiren
Some of these comments remind me of why The Menu was so good.
PreferredSelection
You did good. Practice will lead to more consistency, but I wouldn’t sacrifice speed trying to get these perfect.
Theworldisonfire70
We’d go through those in one shift
Z-i-gg-y
Not bad, but not good. It looks like you didn’t remove some of the bad ones before you started. That may be a “cost cutting” demand at your place. If they aren’t used in the next day or two, then that cost savings will spoil the whole bunch. Sharpen your knives or work on your cutting techniques (or both). The edges look a little torn instead of sliced. It could be a dull blade. It could also be a lazy (or poorly trained) cutting method that leaves more of a tear than a slice. Think cleaver chop vs boning knife.
Other-Confidence9685
Might be the worst thing ive ever seen
bparker1013
Those are definitely Chopped green onions.
zytz
Chef Robot Coupe?
Fake-Podcast-Ad
What can I say about your chives, that hasn’t already been said about the Dallas Mavericks’ season so far? The only time I’ve seen this kind of bruise to cut ratio was when Ike and Tina were in the studio. Did you make the chives dig their unmarked mass grave before massacring them in place? /s
BeerAndTools
Lighter sharper knife for herbs and such. Looks like they were cut with a sharp cleaver or a dullish chef knife. Less bulky knife would put less pressure on your greens and bruise less.
anonyvrguy
There’s something wrong. A) the chives weren’t dried properly before chopping B) they’re going mushy already before chopping C) they’re being chopped / mulched with a dull knife.
Top-Session4955
Your chef is right, not bad, but that means “could be better”
gmixy9
They are not bad, but they can be better.
Left_Magazine_8912
Man that celery looks weird.
Big-Payment-389
These look fine to me, and I will not respect the opinion of anyone who says they’re not.
Frequent-Activity328
Did he use a spade ?
grau_is_friddeshay
We once had a stagiare confidently show us her technique for chopping chives…folding them in half and mincing them with poultry shears. Haha she did not get hired.
35 Comments
really depends where you work and how long that took you.
idk ift they were wet but they seem very bruised, sharper knife?
Base on the shape of cut and the moisture, you either have a not sharp enough knife or push so hard on each cut
I’m seeing a lot of tubes. You want to be cutting rings. Try keeping the chives dry, using a sharper knife, and more forward-back movement.
Why so wet?
“Not bad” also see, “not great”
I can eat chives whole so IDGAF
I think a sharper knife would make a world of difference. As another commenter said, try to go for rings and not tubes. Keep it up, Chef! Never stop improving.
Chef was kind.
They look like they were sub par before you cut them. If they were nice prior to cutting them your knife needs to be sharper. At the very least hone your knife before cutting herbs.
I’ve worked with so many pretentious f*cks that think brunoising shallots and perfectly dicing onions and chives is the pinnacle of cheffery.
I’ve watched these coworkers, and sous chefs spend hours struggling to do 20 minutes of work while they cut everything as small as possible; then pick through it with tweezers to remove the bits that aren’t perfect.
Meanwhile the mornay is burnt, noodles are overcooked, dough is over proofed, bacon is now carbonized stinking out the kitchen as the confit garlic is frying just 2 feet away. While they still haven’t managed to punch out a case of fries in 5 hours.
That said, it’s the only reason I got any hours at my last gig was these people x4 and an absentee EC – and a big reason we were losing 10k a month in labor and product >^w^<
OP they look good for topping off some potatoes or tossing into a salad, not perfect but not bad if that didn’t take you 45 minutes.
Idk mon ami they’re chives they’re fine
You’re chef is either trying to spare your feelings or is an idiot.
That’s a wet mess begging to brown
Df a chive?
My worst? These are unacceptable, uneven, cut with a relatively dull knife, they look wet and slimy.
Reality – these are okay. Sharpen your knife and take your time ensuring consistency before speed, speed will come. Keep improving!
I’ve done worse
These are pretty average I’d say. Not bad, not great.
For 99% of restaurants on the planet these are perfectly fine to serve and nobody should rightfully be complaining about them. As long as these were cut quickly, I’d say it’s an acceptable job. If someone really took their time with these and this is the result… not so great.
Does everyone like to pick out the hard white ones and flick them at your buddy or is that only my restaurant?
Some of these comments remind me of why The Menu was so good.
You did good. Practice will lead to more consistency, but I wouldn’t sacrifice speed trying to get these perfect.
We’d go through those in one shift
Not bad, but not good.
It looks like you didn’t remove some of the bad ones before you started. That may be a “cost cutting” demand at your place. If they aren’t used in the next day or two, then that cost savings will spoil the whole bunch.
Sharpen your knives or work on your cutting techniques (or both). The edges look a little torn instead of sliced. It could be a dull blade. It could also be a lazy (or poorly trained) cutting method that leaves more of a tear than a slice. Think cleaver chop vs boning knife.
Might be the worst thing ive ever seen
Those are definitely Chopped green onions.
Chef Robot Coupe?
What can I say about your chives, that hasn’t already been said about the Dallas Mavericks’ season so far? The only time I’ve seen this kind of bruise to cut ratio was when Ike and Tina were in the studio. Did you make the chives dig their unmarked mass grave before massacring them in place? /s
Lighter sharper knife for herbs and such. Looks like they were cut with a sharp cleaver or a dullish chef knife. Less bulky knife would put less pressure on your greens and bruise less.
There’s something wrong.
A) the chives weren’t dried properly before chopping
B) they’re going mushy already before chopping
C) they’re being chopped / mulched with a dull knife.
Your chef is right, not bad, but that means “could be better”
They are not bad, but they can be better.
Man that celery looks weird.
These look fine to me, and I will not respect the opinion of anyone who says they’re not.
Did he use a spade ?
We once had a stagiare confidently show us her technique for chopping chives…folding them in half and mincing them with poultry shears. Haha she did not get hired.