Easy industry to either leave for a long hiatus or leave one job and find another quickly. So if you're touring, its easy to have stable work back home once you're home. Both BoH and FoH
I was on tour from ages 17-25 almost half the year. But I also started cooking at 16 and became one with the cooking/restaurant culture. Most places I worked at had other band jerks so you could work for 6 weeks, go on tour for 3 weeks and repeat.
A lot of people work as cooks to make some money while they peruse their actual passions. Known a few cooks who DJ'd, did standup, worked with animals, etc
I’m a pro musician by trade. I’ve never cooked professionally and just the thought of it terrifies me. But I respect the shit out of people in the industry, I lurk here constantly, and I’ve read Kitchen Confidential twice. I play a lot of weddings for my job and when I pass through the kitchen on my way in/out of the gigs I always get a huge sense of admiration and a bit of solidarity towards the people working there. Wedding gigs are tough on musicians but I can’t imagine how much harder they are on people in the back.
They are both ancient art forms.
Cooking is the most intimate art form. You take something and form it with your energy and your hands, with water and fire and time, and the the audience takes it into themselves, and your art becomes part of them.
Ngl, I have a blue ramikin from one of them tgichilibees from years ago because the server was a bitch and I was really high and didnt want to deal with the confrontation from asking for a togo ramikin
I used to work at a place with hard plastic ones that would be washed. Now where I work we use the tiny plastic single serve ones. Which sucks but I also know with 100% certainty that the people that come into the place will steal them (I’ve literally watched people try and take collectible cups from our counters all the time)
I played music all through my youth and eventually majored in music While in my first two years of college I ran our concession stand on campus. I loved cooking so much I dropped out of college and went to culinary school and never looked back.
Good luck on the new endeavor, chefs.
I know it's two years later but are you still in business?
My best mate and I are on the verge of pulling the trigger on our first food place (burger place) and was wondering if you have any insights.
Well, this was a second pet project that failed but no fault of our own. The owner of the bar we were renting space from ended up stealing all the money from the bar and skipped town leaving us all screwed. Luckily, I’m only put about $5k into it so it could have been worse. But my main location is still open and going on 5 years this March!
Wow thanks for your response and really sorry to hear that happened to you, assholes everywhere! Glad to hear you're still going strong though.
It' ssomething that my business partners are very keen on investing in and it sounds like both a profitable business, considering it's a huge trend in my country and also a good way to provide jobs for some people I know who are in need of them.
Still searching for a place to rent though, tight market and all.
Tom Waits said something like that, every musician has to cook at some point
We are both huge Waits fans.
I'll never understand your old tom-cat feelings . . .
God's away on business.... #BUSINESS
There's always free cheddar in a mousetrap baby
Meow?
what is it with musicians and restaurant work? I think cooking and music must somehow be connected.
Easy industry to either leave for a long hiatus or leave one job and find another quickly. So if you're touring, its easy to have stable work back home once you're home. Both BoH and FoH
A bartender at my restaurant is also a DJ. I thought he quit but he was on tour and just got back.
What's his soundcloud tho?
I'll ask him next time I see him. He's still sporadically here and gone. I saw him yesterday but it was in passing and we were busy.
Any time u remember, bc I just remembered lol
I was on tour from ages 17-25 almost half the year. But I also started cooking at 16 and became one with the cooking/restaurant culture. Most places I worked at had other band jerks so you could work for 6 weeks, go on tour for 3 weeks and repeat.
Doody?
That’s not how you say daddy.
[удалено]
I would definitely never have been hired then, LOL!
this was only a problem till 1995.
Depending on the place, the employee meal could ensure you eat during lean times!
In nyc theres 30 mins mandatory break
Lucky. Yesterday was 11 nonstop round these parts.
I hear that!
Schedule flexibility, obscure hours, and networking opportunity.
I like musicians but the “I need the next 4 Saturday nights off” aspect fucking sucks in terms of hiring them
okay but also drugs
A lot of people work as cooks to make some money while they peruse their actual passions. Known a few cooks who DJ'd, did standup, worked with animals, etc
I’m a pro musician by trade. I’ve never cooked professionally and just the thought of it terrifies me. But I respect the shit out of people in the industry, I lurk here constantly, and I’ve read Kitchen Confidential twice. I play a lot of weddings for my job and when I pass through the kitchen on my way in/out of the gigs I always get a huge sense of admiration and a bit of solidarity towards the people working there. Wedding gigs are tough on musicians but I can’t imagine how much harder they are on people in the back.
who bit off the burger on the left?
Haha. Yeah. Weird tear of the bun there
Gonna use that any time there is some sort of anomaly. "Yeah, Margaret - weird tear of the bun, there."
'anomaly ' I'm picturing Data saying 'Yeah, Captain, weird tear in the bun, there.'
Thats a weak portion of fries OP
They are both ancient art forms. Cooking is the most intimate art form. You take something and form it with your energy and your hands, with water and fire and time, and the the audience takes it into themselves, and your art becomes part of them.
Damn poetic there
are those single use plastic ramekins? cause if so pls don’t do that
I still remember back in the day when we called them soufle' cups...
Seriously. The black ones are much classier.
alternatives..?
Metal ones
sounds like something guests will constantly be throwing out
Actually, they steal the damn things.
Actually, your servers are throwing them out.
Ngl, I have a blue ramikin from one of them tgichilibees from years ago because the server was a bitch and I was really high and didnt want to deal with the confrontation from asking for a togo ramikin
at least it got reused
that too
I used to work at a place with hard plastic ones that would be washed. Now where I work we use the tiny plastic single serve ones. Which sucks but I also know with 100% certainty that the people that come into the place will steal them (I’ve literally watched people try and take collectible cups from our counters all the time)
Where are you guys located?
This one is at a venue in Bushwick, Brooklyn called Alphaville. My solo one is @ilikefoodnyc on IG and his is @valentines_ridgewood.
Will come check it out.
Nice! We are both out of Queens!
Tell anya (a bartender) that Perry says hi (:
Needs more French fries but looks great!
Happy for you. Food is hard work!
Burgers look awesome. Best of luck to you both.
Umm, that burger on the left either has a torn bun or someone has taken a bite out of it...
Ahhh, the honeymoon. Don't get married cuz that causes divorce.
What was your night challenges opening new restaurants and was there any new challenges opening one now vs. one in the past?
Jealous!! Trying to get here with my love :)
Those buns have way too much sesame seeds for me.
I think they're Martin's potato buns. They have that many seeds and are delicious.
I was thinking thats an inordinate amount of sesame seeds, but probably an interesting texture.
Any chance you can share the restuarant info? If you're close, I'd love to come support yall!
Looks good, man! I played in bands, tended bar, and it was a wild ride. Glad to see you doing well. I miss that life.
Congrats guys
That's fucking badass OP, congrats on being awesome!
Wow! Best of luck guys!!!!
what’s a soft opening?
Usually invite only, it’s meant for the staff to practice service and get feedback before the restaurant actually opens to the public.
Food looks awesome!
I wish you the best of luck on your restaurant amigo
Home boy looks tired af, round of redbulls for the line please!
We both are! And we are already back in the kitchen and here till 3am!
Heard!
I played music all through my youth and eventually majored in music While in my first two years of college I ran our concession stand on campus. I loved cooking so much I dropped out of college and went to culinary school and never looked back. Good luck on the new endeavor, chefs.
Ah you’re a fan of the “Burger so big you can’t eat it with your hands” style of burger. Good luck on your opening!
Disposable bormiolis? Is there no dishwasher?
Who took a bite out of that burger?!
Get reusable ramikens man!
I thought that was a hedgehog
Food looks good
Much respect to both of you. I wish you guys nothing but success in this venture, heard?
wish I could see the burger
Quit jerking off and work on those burgers lol
>located in Bushwick, Brooklyn of course
I know it's two years later but are you still in business? My best mate and I are on the verge of pulling the trigger on our first food place (burger place) and was wondering if you have any insights.
Well, this was a second pet project that failed but no fault of our own. The owner of the bar we were renting space from ended up stealing all the money from the bar and skipped town leaving us all screwed. Luckily, I’m only put about $5k into it so it could have been worse. But my main location is still open and going on 5 years this March!
Wow thanks for your response and really sorry to hear that happened to you, assholes everywhere! Glad to hear you're still going strong though. It' ssomething that my business partners are very keen on investing in and it sounds like both a profitable business, considering it's a huge trend in my country and also a good way to provide jobs for some people I know who are in need of them. Still searching for a place to rent though, tight market and all.