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I'm definitely attached. It's a family owned business and I know the entire family well. Being that I've been there for years we've gotten to know each other very well. I almost have a moral obligation to stay and hope business picks up, but I'm not willing to risk the time. But the reusing isn't just with the meats and side items, it applies to the salad bar as well. We've served three day old lettuce before. There's been times where we've gotten into arguments over food. The owner wanted to serve a dessert more than a month old that contained both milk and egg. The food was obviously spoiled. I'm starting to wonder if the food industry can even provide a livable quality of life. Can't afford to be on my own making 800 a month. Should I be discouraged because this isn't an accurate portrayal of the food industry? Or is it? Sent from my iPhone using Tapatalk

I work as a cook in a barbecue restaurant. I have for the last three years and some change, and I only make 7.75 an hour, at 19 years old. My boss has big plans for the restaurant but I have my doubts. All that we serve is leftovers 85% of the time. Everything has been heated and re heated. Take one of our side items, Brunswick stew, we make it, and it goes into the fridge, then whenever we need it, we put it into an amber Cambro and heat it in the microwave. We are told to refer to it as a "warmer". Let's say we don't use all of what was heated, it then goes back into the fridge, only to be reheated and used the next day. On certain foods that don't sell often they can be reheated numerous times. Obviously the food quality is lacking. Even our main seller, the pork, is reheated at times, on a flat top grill. What are some practices we could do? I've suggested smaller batches be made to ensure that customers receive fresh food but unfortunately that means more work for the employees and not everyone is happy with that seeing as how a large portion of our staff are just teenagers working a part time job that know absolutely nothing about food, nor have an interest in it. Should I try and better the company or just jump ship to better myself? Sent from my iPhone using Tapatalk

Note to self: be careful with mandolins. Lol I work in a kitchen so we have our fair share of injuries. My hands are often covered in superficial scratches and burn marks. Just a part of the job it would help if we had better equipment though lol My worst kitchen related accident was actually at home and a result of my young naive ways. I was using a knife to pry open a pack of frozen hot dogs and had one hand holding the hot dogs, and the other hand poking in between the hot dogs long ways up towards my othe hand (so stupid) well of course the knife slipped and went straight into/ across my thumb. Still have a nasty scar. I also have a nasty scar from a can of corn. The lid was hanging on by a tiny piece of metal so I thought id snatch it up off the can, well it slid right off and into my finger lol We live and learn Sent from my iPhone using Tapatalk

This came in the other day and it's exactly what I was looking for. Thanks to everyone for recommending it! Sent from my iPhone using Tapatalk

Ordered Jacques Pepin's complete techniques off amazon. Sounds like it's full of some good information! Sent from my iPhone using Tapatalk

Well thank you As stated before, I'm using my phone's tapatalk app so all of this information is just a few taps away on my phone at any time. This has already helped immensely. If I'm in the waiting room somewhere, I study this forum, at home before bed, I study this forum, and so on. Sent from my iPhone using Tapatalk

The only significant bad thing health related that I have would be kidney stones, I get them about three times a year and have since middle school but I've got it under control. I don't see any reason for my health to get in the way. Again, this is all great advice! shopping for books online as we speak Sent from my iPhone using Tapatalk

Thanks to everyone for all the responses. These are exactly the answers I was looking for! I'm twenty minutes outside of Atlanta, Georgia. We have a local college called Atlanta institute of arts, and they have a culinary arts program (at a fraction of the cost of culinary arts school). I will definitely look into a smaller scale culinary program just to get some roots, and work off that knowledge. I'm excited to start shopping around for these books as well though. Pepin seems to be highly recommended as well as modernist cuisine. Thanks again for all the input I cooked sirloin steaks for the first time on my new weber charcoal grill last night (also my first time cooking on charcoal), and pattied and seasoned my own burgers from ground chuck. Trying lots of new recipes and keeping an open mind for now. Thanks again! Sent from my iPhone using Tapatalk

Exactly the type of answer I was looking for! I'll look into that book. Thank you so much for the input Sent from my iPhone using Tapatalk

The title suggests that I'm a complete "noob" but that's not what I mean. Let me give some background. I'm 19 years old and I have been working at a barbecue restaurant for the last 3 years. I've always loved and enjoyed cooking but I've completely fallen in love with cooking. I've been cooking non stop both at work and at home. Cooking at work makes work enjoyable and work feels less like work. I've recently decided that I would like to go to culinary arts school. Before I do, I would like to learn as much as I can on my own, to be more prepared. My question is, what can I do myself? I read up on as much as I can in my free time. I just want to learn as many techniques and be as open to new ideas as I can. So what kind of foods should I try cooking? I plan on attending cooking classes at le cordon bleu as well. Any and all help is appreciated! . Sent from my iPhone using Tapatalk