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We use bird beaks quite a bit actually. Lots of in hand work cleaning and trimming baby vegetables, asparagus, mushrooms, fruits, etc. I have a newfound appreciation for the knife style. My chef uses the cheap vic's too. Replaces them every so often. Its probably top 3 used knives for him...

Nope, I think you're right. Never got the hype about him either. Know people who've worked with him, both boh and foh and they all say he's an egotistical d-bag and terrible leader. Heard their stories and it's not pretty. Made his salad one time at a spot I used to work at lol.

Branzino, pea puree, medley of carrot, cauliflower, mushrooms, peas, Sliced branzino farce, Mushroom cream

On 2nd inspection, is this normal? Don't know what to call it. Looks kinda rough. As long as it's cosmetic I don't really care. Just don't want it affecting performance or causing problems later down the line.

Also the mojave!

Got this watanabe 120mm left handed aji kiri deba. Got it because I wanted to practice breaking down fish, eat more fish, and practice single bevel sharpening, all at an affordable price. Might be my technique but my 180mm deba seems too big and awkard for the sea breams and branzinos I can find...

One of my guilty pleasures. I always say it but it never clicked with me until I started eating tacos al pastor.

Salsa?!

Yea I can see why/how the sweet/spicy and honey/pizza thing works. But not my cup of tea. I think I just don't like a lot of sweetness, especially on savory foods. Or overly sweet desserts.

Wish I actually was lol. We just both work in pretty cool kitchens.

I enjoy foie Gras. I hate when places serve it overly sweet like its dessert or something, seems like too many places do.

Shredded meat. Especially bbq pulled pork. Tastes like eating already chewed up meat. Its weirdly moist but the meat strands are dry at the same time. The hot honey thing on pizza and Nashville chicken. Mixing sweet and spicy. American bbq. I dont dislike it or anything. Just seems like...

My homie hit me up telling me he had some goodies lying around to share. So I made some quick pasta to bring over and we had a nice collab lunch. Uni hand rolls and handmade uni cream pasta.

Slightly off topic but I love spagettios too. Eating that with mozzarella sticks, fresh craked black pepper, and lots of parm. Drizzle of truffle oil if I have it. Also, the instant japanese pasta sauces. I'm backwards with that one, I make fresh pasta for it lolol.

Instant noodles are a guilty pleasure of mine. It's a tasty quick meal/snack for when I'm feeling lazy, late night munching/sobbering up, morning hangover etc. Love all the one cup Japanese varieties. Also love the buldak carbonara and love making jjapaguri where you mix both neoguri and...

Sushi bakes ARE sushi. Whether it's fit for human consumption is a different discussion.

That was the 1st Knife I ever bought too. Still use mine as the beater too

DONT EVEN START. Used to wake up at 3 am for a 5am-3pm shift. Would then have to break down asap for the night crew coming in, which the restaurant "valued" more even tho brunch would do 2-3x the covers. At another spot, they decided to do brunch 1 time a week and run half the regular menu...

Spinning plates on the table and click clacking tongs.

At my current spot, we have a tasting menu. And then another separte "tasting menu" for kitchen table guests. Usually similar to the regular tasting menu, but the chef modifies it depending on ingredients on hand, allergies/food preferences/dislikes/requests, returning customers. If they say...