Unapologetically true. Thank you for your service. /salute
MaxK1234B
Yes, and servers are extra bussers, managers are extra servers, cooks are extra dishwashers, etc. just because you have a higher-on-the-totem-pole role doesn’t mean you aren’t expected to still help out with less important stuff
cantbelieveyoumademe
Isn’t this true for any employee that exists in the restaurant?
Zokstone
And you know who you are, Mr. Too-Good-To-Help
PlatypusDependent271
Yes I am a prep cookline cookdish washer whatever needs to be done in the kitchen I can, will and have done it.
Southern-Lie-9684
Yeah…this is kinda an entitled post.
Pastry in my restaurant is a 20 hour a week job tops. That other 20 hours that cook…ya know…cooks.
I’ve hired people for that job who act like there job is to decorate and be artists not cooks and honest I’m over it.
tlollz52
Hey, everyone’s gotta contribute.
idlefritz
Ah yes spent many an hour filling in in the main kitchen using my pastry skills to quarter and fry tortillas for chips.
JunglyPep
Honestly the only reason pastry chefs existed is because of that silly old Chef attitude that desserts aren’t part of our repertoire. It seems like that attitude and the role of pasty chef in a restaurant both went out of style about 15 years ago.
The idea that a restaurant needs or can afford a separate Chef that’s only responsible for 1/16th of the menu, and apparently in this case, whines if they’re asked to participate in the operation of the rest of the business, it’s just not realistic.
Start your own business, or participate in the one that’s paying you.
youenjoymyself
A chef I worked with owned several restaurants and his pastry chef worked or was in charge of that division at most of his restaurants. She was super sweet and helped out with basic stuff on the rare occasion, but no one ever dared asked her for any help. She made the best Alaskan Baked Pie.
BakerB921
Considering the number of cooks who couldn’t make a dessert to save their lives, listening to them belittle the pastry cook/chef is irritating. “How hard can it be?” they ask, only to flail around scrambling the creme anglaise. That decor, which helps justify the price for dessert on your menu, is finicky to make and store, unlike mashed potatoes. I have no issue with helping out if the rest of the kitchen is in the weeds, but don’t hire me as pastry crew and then expect me to prep veg for half of my time. I will do great things with pastry if I have the time and space. If you don’t want a dedicated pastry person, train a cook or two to make your desserts.
11 Comments
Unapologetically true.
Thank you for your service.
/salute
Yes, and servers are extra bussers, managers are extra servers, cooks are extra dishwashers, etc. just because you have a higher-on-the-totem-pole role doesn’t mean you aren’t expected to still help out with less important stuff
Isn’t this true for any employee that exists in the restaurant?
And you know who you are, Mr. Too-Good-To-Help
Yes I am a prep cookline cookdish washer whatever needs to be done in the kitchen I can, will and have done it.
Yeah…this is kinda an entitled post.
Pastry in my restaurant is a 20 hour a week job tops. That other 20 hours that cook…ya know…cooks.
I’ve hired people for that job who act like there job is to decorate and be artists not cooks and honest I’m over it.
Hey, everyone’s gotta contribute.
Ah yes spent many an hour filling in in the main kitchen using my pastry skills to quarter and fry tortillas for chips.
Honestly the only reason pastry chefs existed is because of that silly old Chef attitude that desserts aren’t part of our repertoire. It seems like that attitude and the role of pasty chef in a restaurant both went out of style about 15 years ago.
The idea that a restaurant needs or can afford a separate Chef that’s only responsible for 1/16th of the menu, and apparently in this case, whines if they’re asked to participate in the operation of the rest of the business, it’s just not realistic.
Start your own business, or participate in the one that’s paying you.
A chef I worked with owned several restaurants and his pastry chef worked or was in charge of that division at most of his restaurants. She was super sweet and helped out with basic stuff on the rare occasion, but no one ever dared asked her for any help. She made the best Alaskan Baked Pie.
Considering the number of cooks who couldn’t make a dessert to save their lives, listening to them belittle the pastry cook/chef is irritating. “How hard can it be?” they ask, only to flail around scrambling the creme anglaise. That decor, which helps justify the price for dessert on your menu, is finicky to make and store, unlike mashed potatoes.
I have no issue with helping out if the rest of the kitchen is in the weeds, but don’t hire me as pastry crew and then expect me to prep veg for half of my time. I will do great things with pastry if I have the time and space. If you don’t want a dedicated pastry person, train a cook or two to make your desserts.