I think I’ve been every single one at some point

14 Comments

1. 

   geminixTS 2 months ago

   Food costs be damned! Micro Greens for everyone and everything!

   Lobster never tasted so good than with a bit of micro tarragon stuffed up it’s ass.

2. 

   DJMagicHandz 2 months ago

   

3. 

   Evil_Eukaryote 2 months ago

   Plaster chef has a smooth touch

4. 

   FierceNoodle 2 months ago

   I felt the pause for that plaster chef moment

5. 

   Lost-Lunch3958 2 months ago

   so what’s the correct way?

6. 

   postmodest 2 months ago

   Dudes at the Masonic Lodge eating like KINGS

7. 

   Informal_Exit4477 2 months ago

   So… we just serv things on the table like indians?

8. 

   SoigneBest 2 months ago

   Same and old habits die hard

9. 

   yung-toadstool 2 months ago

   I will spoon push until the day I die! I’ve definitely worked with the “insists on plating his own specials ruining the flow of service” chefs.

10. 

    One_Locker530 2 months ago

    I feel called out with the ‘zig-zag’. That’d be my go-to for making something look fancier.

11. 

    Fox_Populi 2 months ago

    Can’t wait until the purée and microgreen trend dies down 

    “Yes chef, if you say we should plate our smash burger on a deci of shallot purée and a fistful of micro-thyme then it shall be done👍 “

12. 

    Individual_Math5157 2 months ago

    This gives me anxiety 🤣 Flashbacks to a horrible dinner… plz don’t make my food so cute I can’t tell what’s decorative and what’s edible anymore.

13. 

    Ozzy_chef 2 months ago

    I feel attacked

14. 

    skallywag126 2 months ago

    Video brought to you by the Pretentious Chef.