Posts by matt

I dropped my Shun the other week, haven't sharpened it since (just used a steel before shift); it's still sharp as ****. Shun is awesome: the blade is thin, strong, and easily sharpened (because it's thin). I have the 10" chef...

But, I have good grammar. Went from dishwasher to sous-chef to pantry (telling the "chef"/owner to go **** himself is apparently a bad idea) to line cook to first cook to line cook to looking for a new job, in 2 years.

In my experience, chefs who are abusive are unconcerned with how the food goes out; it's more about dominance in the kitchen. I saw a chef scream at waitstaff for asking if he would put more cilantro in the ceviche, when he'd used...