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    cool_hand_luke

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    [–] Aziz Ansari Is Guilty. Of Not Being a Mind Reader. cool_hand_luke 1 points ago in StandUpComedy

    If it's legitimate grape, women's bodies have a way of dealing with that.

    [–] Netflix offered Mo'Nique less than 5% what it paid for Amy Schumer's stand-up special cool_hand_luke 1 points ago in StandUpComedy

    They learned their lesson the first time they gave absurd amounts of money to a comedian who isn't funny.

    [–] I don't like Stanhope cool_hand_luke 1 points ago in StandUpComedy

    It's possible that you're not getting the jokes.

    [–] The Patriots finish with zero penalties on offense and defense. cool_hand_luke 1 points ago in nfl

    They somehow orchestrated the weather and barometric pressure that day... fuck the patriots, right?

    [–] The Patriots finish with zero penalties on offense and defense. cool_hand_luke 1 points ago in nfl

    Same with random players doping and using PEDs.

    Maybe watching sports isn't for you.

    [–] The Patriots finish with zero penalties on offense and defense. cool_hand_luke -7 points ago in nfl

    How is everyone not celebrating the plain fact that the greatest football player in history is continuing to win playoff game after playoff game? It's a treat for you all just to witness the brilliance every weekend, and some of you are not only angry about it, you're downright hoping that it somehow stops. Have you not been paying attention at all over the last 16 years? Did you think Brady forgot how to be Brady this week?

    [–] The Patriots finish with zero penalties on offense and defense. cool_hand_luke 5 points ago in nfl

    The Colts had a rough time winning one before the minimum PSI was even a thing. The balls had nothing to do with the results of the game, as evidenced by the very next game when the balls were held under lock and key.

    [–] How much should I charge for consulting? cool_hand_luke 2 points ago in KitchenConfidential

    I don't agree with with adding the old jobs pay into the factor.

    That's not what I suggested. I said that the new job should make him whole (make up for any lost hours at the old one) plus give him a KM salary. I hope that's a better explanation.

    [–] How much should I charge for consulting? cool_hand_luke 4 points ago in KitchenConfidential

    It really doesnt. My math would work out to probably twice what a KM would make at the same place.

    Let's say he puts in 50 hours in one place, but the new assignment is going to take him away for 30 of those hours. He'll still make his full weekly pay at the old place, plus make a full pay at a KM scale at the new place, plus extra for travel costs. He'll most likely make almost double what he does now with I can assume is only an increased workload of maybe 10 hours a week.

    I've had to come in and fix plenty of fuck ups from consultants over the last few years. Consultants who changed upwards of $65-70 an hour. I can assure you that no one is devaluing kitchen consultation work more than the consultants themselves. The vast majority of them aren't worth half that.

    [–] Vindication cool_hand_luke 6 points ago * (lasted edited 2 days ago) in KitchenConfidential

    Is it location-based, or just in any frat house across the country?

    If you know the in and outs of how the whole thing operates, set yourself up with a business plan and a proposal so that in a year you can get back to it and really be vindicated when you do it better than they can and make more money at the same time.

    [–] How do I advance my career? cool_hand_luke 1 points ago in KitchenConfidential

    From what I've heard, and I'm sure there are people here who know much better, is that cooks in Vegas are employed by the casinos, and not directly by the restaurants themselves. Casinos generally have strict hiring guidelines and do background checks and drug tests to limit liability on their part. Being 17, this may be the reason why you haven't heard back from anyone.

    Here's the good news - you'll soon be an adult. And even better news - Vegas has a really high concentration of good restaurants. They're more or less outposts of famous and well-regarded kitchens.

    What you should be doing now is not exactly looking to rush right out and grab the first halfway decent prep job that comes along. Instead, go out and network. On your off days, or before you go into work on the weekends, stop by a bunch of places that are way out of your league. Politely ask the manager if you can speak with a chef de cuisine for just a few minutes. Be brief and to the point, as they won't have a ton of time to spare, but simply introduce yourself and tell them your situation. Then ask them if they have any advice they can share about you getting hired in the future, or just working in places like that in general.

    Not everyone is going to have the time for you, or is going to care enough, but you will get some good advice occasionally. It won't all be the same either. It's on you to take that advice and figure out how it best fits you and where you want to end up. It's always a good idea to ask for a card and to ask if it's ok to email them with a follow-up question. Don't overdo the email correspondence, but just thank them a week or so later for their time and give them your contact info.

    Do this a bunch of times and one of them will eventually give you a heads up when openings happen on their prep teams, or just flat out offer you a job.

    I believe there is a union for cooks in Vegas, so that's a while thing you'll have to navigate as well. But the best part about being in Vegas is that if you're known as a good cook, you may have the opportunity to stay within a restaurant group and work in their flagship restaurants down the line. Thomas Keller, Joel Robuchon, Jose Andres, Morimoto, David Chang, Jean Georges, Micheal Mina, Pierre Gagnaire, and a ton of others all have restaurants there. I would suggest starting your search at the Wynn, followed by the Bellagio, and the the MGM grand. You may be able to hit up 2-3 great places in an afternoon. Dress smart, but not too made up. Basically look as if you cared about looking professional. A nice shirt, no jeans, and shoes should be enough so that the person out front won't think you're just some scrub off the street.

    [–] Vindication cool_hand_luke 6 points ago in KitchenConfidential

    Good on you for standing up for your principles and all... but the kinds of companies that provide food services to frat houses spend $275K on stamps to mail out checks every year.

    From what I understand, cooking at a frat house is a fairly easy lifestyle as far as being a chef goes. Can you not simply offer the frat a better service by yourself and charge the same? If they liked your food it shouldn't be much more to get the same or similar product in from a large supplier, or even talk to a food brokerage who is supplying other frat houses. If you offer them the same service at the same price with the same crew without the bullshit, you'll end up making more because none of the yearly budget gets kicked up to a corporation at the end of the day.

    [–] Vindication cool_hand_luke 1 points ago in KitchenConfidential

    Semester? Are we talking about a cafeteria?

    [–] How much should I charge for consulting? cool_hand_luke 7 points ago in KitchenConfidential

    Ask them their yearly budget for a KM, divide it by 50, then add in the total of any lost revenue from having to be away from your current job every week, then add in your travel costs between the two places per week, and that's what you charge them every week while you're getting the kitchen up to speed.

    If they say it will only take X amount of time, and they just want to offer a contract for a flat rate for the whole job, you should figure it's going to be at least 1.5 times as long.

    [–] Knives cool_hand_luke 3 points ago in KitchenConfidential

    The only correct answer.

    [–] Vindication cool_hand_luke 4 points ago * (lasted edited 3 days ago) in KitchenConfidential

    So you are vindicated by them still being open and operational... or that they'd rather spend a little more money to prove to you that threatening to leave wasn't going to ruin their business?

    I wouldn't put this one in the win column just yet. If the place is still open and running, it just looks like they didn't need you in the first place.

    [–] S15E06: "Now That's a Lot of Schnitzel" Discussion Thread cool_hand_luke 1 points ago in TopChef

    I'm not forcing any opinion. You just told me that in order to manage alcoholism, one must decide not to drink.

    [–] Do you like your gnocchi seared or not? cool_hand_luke 1 points ago in KitchenConfidential

    Good news. When you overcrowd a pan like that, you get to have both!