What do you think of my dishes? Do you think I could apply to a restaurant? Everything is 100% vegan and mostly organic. Thank you for your honesty! 🙏
What do you think of my dishes? Do you think I could apply to a restaurant? Everything is 100% vegan and mostly organic. Thank you for your honesty! 🙏
by -avantgarde
38 Comments
KennethPatchen
Here’s the misconception that people have about working in kitchens. The day to day workers aren’t making menus. The menu is already done. It’s less about what you cook at home and more about can you withstand the skullfucking intensity of feeding the masses.
You could recreate michelin star level food for your friends and family, but fall right the fuck apart on the line after getting six burgers each with different toppings.
The only way to find out is to jump in.
qbnaith
They look like decent home cooked dishes. I’d definitely eat some. (Although 3 looks hella sloppy). But – Apply to a restaurant how? What do you want to do? Cos you’re gonna need a hella lot more than this to work in a restaurant.
moreluser
Looks like you cook decently, how well do you take instruction under pressure? Can you put your ego aside and do the recipe how chef wants, not how you think it would be best?
Spe37Pla
Anyone can apply to a restaurant and just about anyone can get hired in one. Don’t expect to walk in and start making your dishes or adding your own touch to pre existing dishes. You have to be able to follow a recipe and verbal instructions under pressure and do it perfect every time.
Nervous_Ad_6963
Sure, why not. Go for it. But cooking at home vs in a restaurant is completely different.
[deleted]
[deleted]
SillyTheory
My man working in restaurants is tough work, not recognized often, underpaid almost always.
It is a profession as noble as any but there’s no glamour.
If you do manage to climb to the very tippy top you might get better conditions but oh man. Brace yourself.
Also, restaurants would either hire you as dish washer or as a prep/line cook first. And the main skills they’d be looking for are cleanliness, basic safety and food safety skills, organization, basic knife skills, basic general kitchen skills, and you being on time….
Noone would even care if you can make pretty dishes (and, man, you can!)
Good luck wherever you may roam!
Toltzman
They look pretty good. I’d definitely buy the first dish at a fair price. Some look a little dry so sauces can come in clutch.
But, when it comes to restaurant worthy it would have to fit these requirements which is hard to tell from pictures.
1. How much of the dish you can prep before the order takes place. #More the better 2. How do the dishes handle modifications and allergy requirements. 3. How fast can you make the dish. #Faster the better. 4. How much skill does it take to make the dish. #Usually the less skill it requires the easier it is to make fast and in large quantities.
Those are just the basics as well. You would have to consider how all the dishes fit together with the rest of the menu and how you’re going to make a profit and store all the ingredients.
4_ii
As others have said, while being able to do this at home doesn’t hurt, your ability to make a home cooked meal doesn’t have anything at all to do with how you would do in a restaurant. Based on this question and the (no offense) ignorance about the job and industry it stems from, I’d take way more time researching what a restaurant cooking job is and is like before deciding to apply somewhere. It is certainly not anything close to what you imagine it is, and there is a reason most people will tell you to not do it. To be blunt, you’re considering getting into a job when (again, just based on this post) you don’t have any idea what the job actually is at the most basic level
AteEight88888
Your plating is gorgeous! I would eat everything you posted.
Baddogdown91
Those dishes look tasty and beautiful. Would eat. But home cooking doesn’t necessarily equal restaurant line skills. If you have a place in mind, definitely apply. They’ll either say yes or no. If you have the passion, that will be worth 20x more than home cooking skills.
IcyResolve956
Small chance to get into any kitchen as the first job and be a cook from the get go. There is a certain path and that starts with the dishes. There you get to learn the rhythm of the kitchen and adapt to your new environment. You can help your fellow cooks in hope that as soon as there is an opening in the kitchen you will be bumped up.
separabis
I’ve worked with actual murderers who couldn’t cook very well at all. Yes, you can get a job in a restaurant. Not sure what you picture it being like in the back, but it’s never what you expect.
thelonelyecho208
Different environments man, it’s more of a “do it, and don’t waste time”. Your food looks stunning though. I think you’ve got some skills but as everyone else mentions, the only way to find out is to try
Individual_Smell_904
You don’t even really need to know how to cook to get a job as a cook, although it definitely helps. You’ll probably be fine.
Jahonay
If you want to cook your own meals, don’t work in a restaurant, or do so temporarily. If you want to cook your own meals, you might want to become a personal chef or open a food cart. Both would benefit from some time of working in a kitchen.
Viranesi
Your cooking looks tasty I don’t think that’s the issue. I did most of my career serving and eventually doing some food prep trying to see if I wanted to get into the kitchen. Because I also love home cooking.
-> I thrive under high pressure but I burn out quickly
-> When men yell at me too much I want to bawl
-> The pay in hospitality in general was too low for how gruelling the work is. Even cushy office jobs in hospitality are below average in my opinion to any other industry. (Graduated hospitality major. Don’t ask I didn’t know what to study and this was my whole life lol)
-> I like my weekends. I like having nights to myself. I like not having a fucked up sleep schedule.
All that said, you don’t know it until you try. And I am considering going back to restaurants maybe to get more income once I’m off disability to pay off debts. So eh.
electr1cbubba
Don’t do it to yourself
Lenora_O
😬
Critical-Werewolf-53
Great now do this 75 times per night.
HarrisonRyeGraham
Are you fast? Are you efficient? Can you multitask like a fucking boss? Can you use a knife? Are you willing to do an INSANE amount of dishes, ruin your nails and fingertips with steel wool, and stick your hands into plates of soggy food? Can you literally handle the heat, because kitchens essentially do not get AC.
I worked at a “laid back” vegan place, and while there was no yelling, and it was 10 times more chill than any other restaurant, it was still a fuck ton of work for subpar wage. It’s still doing the same recipes every single day and making sure they come out the same every time. It’s being ok with smelling like onions every day. It’s being willing to clean the flat top and scrape like your life depends on it.
Working in a kitchen is not like cooking at home at all. Some skills are transferable, but you’ll only know if you’re cut out for it by trying. Stage at that Cleveland place! You got nothing to lose.
dukeofbun
I think you could apply to a restaurant.
That’s not off the back of anything you’ve posted here, it’s because repetitive grunt work at unsociable hours for minimum wage is usually hiring.
I think best to just get in the door and start working. Let reality shape the situation into what it will be.
gobledegerkin
Cooking at home and cooking at a restaurant are entirely different styles of cooking. You’re not just cooking a 5 course meal for your family in the comfort of your own home. Obviously it completely depends on the size and foot traffic of a restaurant but let’s pretend it is a moderately busy place that serves 500 people per night on average.
That means, even if every person only orders one dish you will be cooking 500 meals in the span of about 5 hours. Or 1 dish a minute. Since literally nothing takes one minute to cook you have to make multiple things at once. In your post you have 8 dishes. So imagine making each dish simultaneously except one wants no onions, the other wants extra sauce, the other wants mixed greens instead of romaine lettuce, etc. etc.
Now imagine this but working with a coked out line cook who thinks he’s funny but he’s incredibly unfunny. And a perverted dish washer and waiters with anger management issues. Then, while you’re knee deep in the weeds the waiter comes back and slams a perfectly cooked dish down and says the customer hated it and now you cost that waiter their tip AND you have to redo the same dish that the customer magically likes this time. Then the butterfingers waiter drops an entire tray of entrees so now on top of the dishes you are already cooking you have to incorporate an entire table that you just finished cooking.
You’re sweating, its hot, its loud, you’ve been on your feet since 9 AM (cus you have to prep food for 500 people), and after alllll that you have to spend an hour thoroughly cleaning every corner of the kitchen. You get home at 12, eat top ramen and half a block of cheese, smoke a cigarette (if you’re lucky that’s your only vice at that point) and then have to wake up at 7 AM to do it all over again.
And that’s all if you work at a good restaurant.
YourDeathIsOurReward
Cool. You will be making absolutely none of that.
New hires don’t make menus, and your preconceptions might actually get in the way of training for a station. What I look for in new hires isn’t a portfolio of dishes but whether they are willing to learn/ ask the right questions, if their basic techniques are up to par ( i.e knife skills), their attention to detail and ability to keep their workspace sanitary. Your cooking at home will not factor into the decision at all.
E: Adding on, I’m sorry to say this but your post makes me think you have romanticized what working in a professional kitchen is like and are in for a rude awakening. If I saw a potential new hire pull out a picture reel of meals they made at home id see it as a huge red flag.
PavicaMalic
Have you thought about becoming a food stylist?
HALF_PAST_HOLE
Can you make 60 of them and have them look and taste exactly the same?
Then maybe you got something, but merely making a dish once in your kitchen does not equate to working on a line where you will probably be making part of a dish over and over again all night!
PositiveAgent2377
My advice to you is to start a food cart. Something with low investment cost to see if your concept is viable. Then you will understand the balance of cost to value perception.
What are people willing to pay for your dishes? If you got something, you can expand to a truck and then maybe a store. Expand organically with minimal leveraging of credit. Only then will you be free to express your creativity without an investor undercutting your vision for short term profits.
Hope that helps.
ariesbtch
Don’t work in BOH if you haven’t before. Cooking in your own kitchen is much different than a restaurant.
iktoplasm
Make those dishes over and over while someone is yelling at you, and you have a terrible hangover, then apply to a restaurant.
elcapitan520
Listen to everyone here.
You’re not applying to put items on the menu. You’re applying to get paid to make food, make that food well, make it quickly, consistently, and do it cleanly, while communicating with other cooks and FoH staff and doing that for hours on end, just to wash it all down and repeat it the next day.
It’s a specialized production/manufacturing line job. You’re assembling product for a customer. You’re just doing it with different tools in a tight space and timelines.
You’re also saying you want a laid back spot. Those don’t really exist, because if it’s laid back, it’s not making money and it won’t be a job for very long.
Those “laid back” spots are running on skeleton crew because they don’t have enough flow. You’re there working longer because you don’t have help. Once you’re prepped, your cleaning because you don’t have tickets. Then you have all the tickets and no help. Then you’re closing and seeing how fucked you are for the next day because, again, there’s not enough people there.
High volume spots are chiller because they can actually staff, but that’s totally dependent on management. They could be understaffed too.
Lastly, you can leave your kitchen to sit on the couch. Sticking through service and closing every shift is a different beast. Consistent 10 hour shifts should be expected. The dream is 4-on, 3-off, but you’ll be hard pressed to find it.
Everyone can apply to a kitchen. Honestly, more people should be working service jobs to understand what you’re missing with this post. It’s not about what you can cook. It’s about how you can do in a position with a team in a stressful environment.
fe_iris
Speed, accuracy, being able to organize and perform under pressure, being able to quickly pick up new tasks, being able to react to clear verbal communications, being able to remember when someone shows you how to do something.
These are the important factors of being a professional cook, not how well you made a curry one time at home.
That being said, your dishes look good, and if they taste good you at least have a basic understanding of cooking techniques and flavor, which is massively helpful, but really the bare minimum
GrizzlyDust
Oh sweet baby, do not go work in this industry.
potoskyt
Honestly, I’m not vegan but some of them look really good! I’d try
blazing_future
If you made your own resteraunt with these things to have control of the menu there, yes. in an actual resteraunt, you might as well not think about what dishes from home you could make unless it goes along with what the head chefs or owners would want. And even then, it probably won’t matter. Now the real question is, do you drink caffeine and carry stuff like Tylenol with you they would be life savers. Also, I clown on vegan food all the time not to be mean, but I would most definitely eat what was posted, and I’m curious what they are
Mikaela24
I mean this with all the love in my heart: I’ve worked with drug addicts, rapists, scam artists, abusers, ex-convicts of all kinds. I’ve worked in kitchens that had DEPLORABLE cleanliness standards that would make you vomit. I’ve worked in kitchens that stole from their staff. I’ve worked in kitchens frequented by the dredges of society.
So yes! You can get a job in a restaurant. But not a single one of them would look at your “portfolio” and give a rats swollen left nut. Their main concern is that you can follow a recipe and execute it over and over and over again every single day you work. They want peons that can orders and take all manners of verbal (and sometimes physical) abuse. All for shit pay.
Do not get into this profession. Love yourself.
FreeBowlPack
Misconceptions abound on this one. I’ve worked in 3 different food service spots, most busboy dishwasher, but I picked up some experience on the prep line and worked as a grill chef for fall festival. I love cooking at home these days and my friends say I should go into setting up my own restaurant. But I know for a fact I could never be a full chef behind the line. My brain doesn’t work like that. I would never have all the dishes coming out at the right time with the sides. I would constantly forget who order what extras or withouts. So I smile and nod and appreciate that they like my cooking, and that’s all I need in life 😁
theghostsofvegas
Kitchens aren’t about making the food YOU want to make. They’re about what customers want. And you’re not making one dish very prettily with nothing but time on your side. You’re making 20. And they may all have modifications. Or have ingredients you hate.
Just because you like to make pretty dishes doesn’t mean you’re cut out to work in a kitchen.
Helarina1
You look like a good at home cook, albeit, bizarrely complicated for what it is?.. read about your additives.
If you want honest feedback from a restaurant perspective: I won’t do all of them but
3 plating resembles cat throw up and vegetables look undercooked/from a frozen bag, 4 bland and vegetables not integrated with the soup, 5 unevenly cooked and burned where it did.
If you want to really get after it. No one is impressed by overcomplicated vegan whatever home cooking. Can you dice, can you chop, can you not bitch about long hours with no breaks getting yelled at? Can you cook non “hipster food” can you not have a regular schedule and work doubles or close/open? Can you do dish tonight?
38 Comments
Here’s the misconception that people have about working in kitchens. The day to day workers aren’t making menus. The menu is already done. It’s less about what you cook at home and more about can you withstand the skullfucking intensity of feeding the masses.
You could recreate michelin star level food for your friends and family, but fall right the fuck apart on the line after getting six burgers each with different toppings.
The only way to find out is to jump in.
They look like decent home cooked dishes. I’d definitely eat some. (Although 3 looks hella sloppy). But – Apply to a restaurant how? What do you want to do? Cos you’re gonna need a hella lot more than this to work in a restaurant.
Looks like you cook decently, how well do you take instruction under pressure? Can you put your ego aside and do the recipe how chef wants, not how you think it would be best?
Anyone can apply to a restaurant and just about anyone can get hired in one. Don’t expect to walk in and start making your dishes or adding your own touch to pre existing dishes. You have to be able to follow a recipe and verbal instructions under pressure and do it perfect every time.
Sure, why not. Go for it. But cooking at home vs in a restaurant is completely different.
[deleted]
My man working in restaurants is tough work, not recognized often, underpaid almost always.
It is a profession as noble as any but there’s no glamour.
If you do manage to climb to the very tippy top you might get better conditions but oh man. Brace yourself.
Also, restaurants would either hire you as dish washer or as a prep/line cook first. And the main skills they’d be looking for are cleanliness, basic safety and food safety skills, organization, basic knife skills, basic general kitchen skills, and you being on time….
Noone would even care if you can make pretty dishes (and, man, you can!)
Good luck wherever you may roam!
They look pretty good. I’d definitely buy the first dish at a fair price. Some look a little dry so sauces can come in clutch.
But, when it comes to restaurant worthy it would have to fit these requirements which is hard to tell from pictures.
1. How much of the dish you can prep before the order takes place. #More the better
2. How do the dishes handle modifications and allergy requirements.
3. How fast can you make the dish. #Faster the better.
4. How much skill does it take to make the dish. #Usually the less skill it requires the easier it is to make fast and in large quantities.
Those are just the basics as well. You would have to consider how all the dishes fit together with the rest of the menu and how you’re going to make a profit and store all the ingredients.
As others have said, while being able to do this at home doesn’t hurt, your ability to make a home cooked meal doesn’t have anything at all to do with how you would do in a restaurant. Based on this question and the (no offense) ignorance about the job and industry it stems from, I’d take way more time researching what a restaurant cooking job is and is like before deciding to apply somewhere. It is certainly not anything close to what you imagine it is, and there is a reason most people will tell you to not do it. To be blunt, you’re considering getting into a job when (again, just based on this post) you don’t have any idea what the job actually is at the most basic level
Your plating is gorgeous! I would eat everything you posted.
Those dishes look tasty and beautiful. Would eat. But home cooking doesn’t necessarily equal restaurant line skills. If you have a place in mind, definitely apply. They’ll either say yes or no. If you have the passion, that will be worth 20x more than home cooking skills.
Small chance to get into any kitchen as the first job and be a cook from the get go. There is a certain path and that starts with the dishes. There you get to learn the rhythm of the kitchen and adapt to your new environment. You can help your fellow cooks in hope that as soon as there is an opening in the kitchen you will be bumped up.
I’ve worked with actual murderers who couldn’t cook very well at all. Yes, you can get a job in a restaurant. Not sure what you picture it being like in the back, but it’s never what you expect.
Different environments man, it’s more of a “do it, and don’t waste time”. Your food looks stunning though. I think you’ve got some skills but as everyone else mentions, the only way to find out is to try
You don’t even really need to know how to cook to get a job as a cook, although it definitely helps. You’ll probably be fine.
If you want to cook your own meals, don’t work in a restaurant, or do so temporarily. If you want to cook your own meals, you might want to become a personal chef or open a food cart. Both would benefit from some time of working in a kitchen.
Your cooking looks tasty I don’t think that’s the issue.
I did most of my career serving and eventually doing some food prep trying to see if I wanted to get into the kitchen. Because I also love home cooking.
-> I thrive under high pressure but I burn out quickly
-> When men yell at me too much I want to bawl
-> The pay in hospitality in general was too low for how gruelling the work is. Even cushy office jobs in hospitality are below average in my opinion to any other industry. (Graduated hospitality major. Don’t ask I didn’t know what to study and this was my whole life lol)
-> I like my weekends. I like having nights to myself. I like not having a fucked up sleep schedule.
All that said, you don’t know it until you try. And I am considering going back to restaurants maybe to get more income once I’m off disability to pay off debts. So eh.
Don’t do it to yourself
😬
Great now do this 75 times per night.
Are you fast? Are you efficient? Can you multitask like a fucking boss? Can you use a knife? Are you willing to do an INSANE amount of dishes, ruin your nails and fingertips with steel wool, and stick your hands into plates of soggy food? Can you literally handle the heat, because kitchens essentially do not get AC.
I worked at a “laid back” vegan place, and while there was no yelling, and it was 10 times more chill than any other restaurant, it was still a fuck ton of work for subpar wage. It’s still doing the same recipes every single day and making sure they come out the same every time. It’s being ok with smelling like onions every day. It’s being willing to clean the flat top and scrape like your life depends on it.
Working in a kitchen is not like cooking at home at all. Some skills are transferable, but you’ll only know if you’re cut out for it by trying. Stage at that Cleveland place! You got nothing to lose.
I think you could apply to a restaurant.
That’s not off the back of anything you’ve posted here, it’s because repetitive grunt work at unsociable hours for minimum wage is usually hiring.
I think best to just get in the door and start working. Let reality shape the situation into what it will be.
Cooking at home and cooking at a restaurant are entirely different styles of cooking. You’re not just cooking a 5 course meal for your family in the comfort of your own home. Obviously it completely depends on the size and foot traffic of a restaurant but let’s pretend it is a moderately busy place that serves 500 people per night on average.
That means, even if every person only orders one dish you will be cooking 500 meals in the span of about 5 hours. Or 1 dish a minute. Since literally nothing takes one minute to cook you have to make multiple things at once. In your post you have 8 dishes. So imagine making each dish simultaneously except one wants no onions, the other wants extra sauce, the other wants mixed greens instead of romaine lettuce, etc. etc.
Now imagine this but working with a coked out line cook who thinks he’s funny but he’s incredibly unfunny. And a perverted dish washer and waiters with anger management issues. Then, while you’re knee deep in the weeds the waiter comes back and slams a perfectly cooked dish down and says the customer hated it and now you cost that waiter their tip AND you have to redo the same dish that the customer magically likes this time. Then the butterfingers waiter drops an entire tray of entrees so now on top of the dishes you are already cooking you have to incorporate an entire table that you just finished cooking.
You’re sweating, its hot, its loud, you’ve been on your feet since 9 AM (cus you have to prep food for 500 people), and after alllll that you have to spend an hour thoroughly cleaning every corner of the kitchen. You get home at 12, eat top ramen and half a block of cheese, smoke a cigarette (if you’re lucky that’s your only vice at that point) and then have to wake up at 7 AM to do it all over again.
And that’s all if you work at a good restaurant.
Cool. You will be making absolutely none of that.
New hires don’t make menus, and your preconceptions might actually get in the way of training for a station. What I look for in new hires isn’t a portfolio of dishes but whether they are willing to learn/ ask the right questions, if their basic techniques are up to par ( i.e knife skills), their attention to detail and ability to keep their workspace sanitary. Your cooking at home will not factor into the decision at all.
E: Adding on, I’m sorry to say this but your post makes me think you have romanticized what working in a professional kitchen is like and are in for a rude awakening. If I saw a potential new hire pull out a picture reel of meals they made at home id see it as a huge red flag.
Have you thought about becoming a food stylist?
Can you make 60 of them and have them look and taste exactly the same?
Then maybe you got something, but merely making a dish once in your kitchen does not equate to working on a line where you will probably be making part of a dish over and over again all night!
My advice to you is to start a food cart. Something with low investment cost to see if your concept is viable. Then you will understand the balance of cost to value perception.
What are people willing to pay for your dishes? If you got something, you can expand to a truck and then maybe a store. Expand organically with minimal leveraging of credit. Only then will you be free to express your creativity without an investor undercutting your vision for short term profits.
Hope that helps.
Don’t work in BOH if you haven’t before. Cooking in your own kitchen is much different than a restaurant.
Make those dishes over and over while someone is yelling at you, and you have a terrible hangover, then apply to a restaurant.
Listen to everyone here.
You’re not applying to put items on the menu. You’re applying to get paid to make food, make that food well, make it quickly, consistently, and do it cleanly, while communicating with other cooks and FoH staff and doing that for hours on end, just to wash it all down and repeat it the next day.
It’s a specialized production/manufacturing line job. You’re assembling product for a customer. You’re just doing it with different tools in a tight space and timelines.
You’re also saying you want a laid back spot. Those don’t really exist, because if it’s laid back, it’s not making money and it won’t be a job for very long.
Those “laid back” spots are running on skeleton crew because they don’t have enough flow. You’re there working longer because you don’t have help. Once you’re prepped, your cleaning because you don’t have tickets. Then you have all the tickets and no help. Then you’re closing and seeing how fucked you are for the next day because, again, there’s not enough people there.
High volume spots are chiller because they can actually staff, but that’s totally dependent on management. They could be understaffed too.
Lastly, you can leave your kitchen to sit on the couch. Sticking through service and closing every shift is a different beast. Consistent 10 hour shifts should be expected. The dream is 4-on, 3-off, but you’ll be hard pressed to find it.
Everyone can apply to a kitchen. Honestly, more people should be working service jobs to understand what you’re missing with this post. It’s not about what you can cook. It’s about how you can do in a position with a team in a stressful environment.
Speed, accuracy, being able to organize and perform under pressure, being able to quickly pick up new tasks, being able to react to clear verbal communications, being able to remember when someone shows you how to do something.
These are the important factors of being a professional cook, not how well you made a curry one time at home.
That being said, your dishes look good, and if they taste good you at least have a basic understanding of cooking techniques and flavor, which is massively helpful, but really the bare minimum
Oh sweet baby, do not go work in this industry.
Honestly, I’m not vegan but some of them look really good! I’d try
If you made your own resteraunt with these things to have control of the menu there, yes. in an actual resteraunt, you might as well not think about what dishes from home you could make unless it goes along with what the head chefs or owners would want. And even then, it probably won’t matter. Now the real question is, do you drink caffeine and carry stuff like Tylenol with you they would be life savers. Also, I clown on vegan food all the time not to be mean, but I would most definitely eat what was posted, and I’m curious what they are
I mean this with all the love in my heart: I’ve worked with drug addicts, rapists, scam artists, abusers, ex-convicts of all kinds. I’ve worked in kitchens that had DEPLORABLE cleanliness standards that would make you vomit. I’ve worked in kitchens that stole from their staff. I’ve worked in kitchens frequented by the dredges of society.
So yes! You can get a job in a restaurant. But not a single one of them would look at your “portfolio” and give a rats swollen left nut. Their main concern is that you can follow a recipe and execute it over and over and over again every single day you work. They want peons that can orders and take all manners of verbal (and sometimes physical) abuse. All for shit pay.
Do not get into this profession. Love yourself.
Misconceptions abound on this one. I’ve worked in 3 different food service spots, most busboy dishwasher, but I picked up some experience on the prep line and worked as a grill chef for fall festival. I love cooking at home these days and my friends say I should go into setting up my own restaurant. But I know for a fact I could never be a full chef behind the line. My brain doesn’t work like that. I would never have all the dishes coming out at the right time with the sides. I would constantly forget who order what extras or withouts. So I smile and nod and appreciate that they like my cooking, and that’s all I need in life 😁
Kitchens aren’t about making the food YOU want to make. They’re about what customers want. And you’re not making one dish very prettily with nothing but time on your side. You’re making 20. And they may all have modifications. Or have ingredients you hate.
Just because you like to make pretty dishes doesn’t mean you’re cut out to work in a kitchen.
You look like a good at home cook, albeit, bizarrely complicated for what it is?.. read about your additives.
If you want honest feedback from a restaurant perspective: I won’t do all of them but
3 plating resembles cat throw up and vegetables look undercooked/from a frozen bag, 4 bland and vegetables not integrated with the soup, 5 unevenly cooked and burned where it did.
If you want to really get after it. No one is impressed by overcomplicated vegan whatever home cooking. Can you dice, can you chop, can you not bitch about long hours with no breaks getting yelled at? Can you cook non “hipster food” can you not have a regular schedule and work doubles or close/open? Can you do dish tonight?