NBS BIF #13 Sign Up Thread

@Pinz412 and I thank you for your efforts in notching off that tick!

 

I have no idea what Im invited to but.... (edit) I went to the first page)

 

If I have it right, looks like we're at 19 so far. Anybody tag @larryi86 yet? Looking good for 20+

 

Awesome

 

Yeah, awesome dude.

 

Just to be clear > I repect the chefs I just dont think the judges do and/or qualify to judge most of the time. I could never compete on that level

 

I have a cousin that is a PA for Food Network. She worked on ICA. She says the Iron Chefs know when they are competing (not I choose you). Also the Iron Chef and the competitor get a list of 5-6 possible secret ingredients. So they do have to do some preparation. She said they also shoot 2-3 episodes at a time over a few days.

Not staged, but not super blind either.

She did say that Chopped and Guys Grocery Games are pure mayhem and really fund to work on.

 

Its funny you said that because my wife just told me that the other day. My point was there is no way 4 Iron Chefs go in there with their whole crew and just wait around to be chosen.
Cheers!

 

Now Chopped I feel I could give that run. I think I could compete on that one.

 

I went to culinary school back in the day, I love to cook. I sell software now because its more lucrative ... LOL The time limits would mess me up.... no way I can have not idea what I am cooking and get you an app in 20min...

 

Youre obviously a very intelligent individual. I lost my job as a chef last March due to covid and have been in a quandry ever since. Looking for anyway out. I love the creative aspect but not the long treacherous hours. Ive been over 40 yrs in hospitality 15 of which was in territory sales, the rest in the kitchen and kitchen management and menu/recipe development. But yup stupid me stayed with this and now about a year and a half away from 60 I dont know what the hell Im going to do. Doing a PT BBQ Pit guy right now....

 

Yup its like riding a bike you never forget but without day in day out production you slow down. When I first got back into it after 15 years out I just started as a prep line guy to get my chops back- and I got my ass kicked. Which is what I wanted. Cooking in a commercial environment is one of the most stressful jobs there is. Your creativity and ego drive you but the variables amd uncontrollable situations that arrive are trying to kill you all the time. Everything has to be consistent in taste, looks etc. And the industry is constantly changing so you can easily be left behind if youre not growing. Not to mention staff shortages, call outs, inventory, scheduling, menu development, recipe development and training....jeez Im getting stressed just thinking about it. And Im cooking at home tonight..need a beer stat.

 

A friend that I used to work the line with was a contestant on Chopped. He's a super talented guy and has worked every kind of kitchen there is, but he was eliminated in the first round. That said, he's doing a bang up job as a head chef in an NYC gastropub right now.

I relate to this. I now love taking my time and working on a meal over the course of an afternoon while listening to some music. I find a lot of pleasure and relaxation in cooking when I'm doing it at home. Every so often when I'm strapped for time I find that I can click back in to that mode of keeping your head down and pushing. When everything is finally done it's akin to snapping out of a zen/meditative state.

Damn, dude, just add in the sound of tickets printing and I'm right back on the line while reading this. A beer would definitely help.

 

Happy to see you back in!

 

Hahha!! Yup the haunting sound that wakes you up at night and sends you into semi coma in the am. Funny thing this PT BBQ thing Im doing now just started ticketless with a screen. I friggin hate it so far.
Great about your friend though...and NYC thats awesome. Damn I miss NY

 

Im cooking right now at home and its very relaxing. Its also a way to keep sharp and the creative part flowing. Im not really complaining just stating the everyday occurrence. If a pro chef is complaining too much hes probably in the wrong profession. The good ones find time while still working 70 hour weeks on their feet. As a territory manager and working on the other side Ive been in hundreds, if not a thousand restaurants....Ive seen some unbelievable shit. And thats helped me.
A Bistro with 50 or less seats is where Im at right now just short of 60 yrs old.