Any current or former hospitality fags on Sup Forums?

Any current or former hospitality fags on Sup Forums?
also, Ask a failed chef anything

>inb4 have you seen chef

if anyone wants to know what i'm up to now, just helping one of my faggot industry friends profile/match two shit cheap wines.
(he sells wines to restaurants)

have you seen chef?

or, you could say i'm pounding 2 bottles of red wine solo at 4 in the morning
>captcha is never not store front

yes, i have. it's more about jon fatrow addressing his critics and faggy hollywood trying to align themselves with good honest workers then it is about the restaurant industry

some pretty good gets this early in my shit thread

c'mon Sup Forums can't we just have one thread that's not shock/porn/ylyl

bumping with pic of my dog

AMA bros. anything come
on
>store fronts again

failed how?

the same way everyone does, a mixture of complete burnout from over-work, personal issues, and having the person who supplies the all-important money hate you

I understand. So what are your plans for future?

i'm in therapy now, i'm continuing what i started when i was younger.
also i'm reconnecting with friends i made over the years, friends who've known success and notoriety. i've even made promises to wash dishes
and i quit smoking.
>store front

Have you ever thought about starting your own bussines?

Have you seen chef?

bumping with my wine notes

old vine zinfandel mendo
very fruit forward middle/low finish middle/low tannins
nose permenant marker incense and black peppercorns
pair pickled veg, roast veg, crostini
grade c


cab sav napa
very light body (for a cab) middle finish low tannins
nose cut stone fruit, black licorice, bubblegum
taste tobacco more stone fruit (mostly plums/cherries)
pair oxtail, rabbit, grilled mains
grade c

this is unpaid, so take it easy

i have. in fact in many ways i did already in that i had complete creative control and power.
as for now, i don't know many investors, but if i had to make a 2 year return plan for a bank or something i could.
the thing is now i'm crazy. hence why i'm on Sup Forums

In Europe or u.s.? Where did you go to school? What's your favorite grain?

Do you have chef knife tattoos?

How many drugs did you do?

>US, bro come on do i sound like a eurofag
>CIA in hyde park 09
>fav grain? you're making me think. i suppose rye, i like to treat it like a risotto, really salt it and hit it with a lot of heat and butter, it can carry a lot of things on it's back, meat, veg and even lettuces

I worked for a hotel near Disneyland for a good 3 years as a maintenance worker and man did I see some shit.

no, no fucking tattoos. this mexican guy i hired had a chefs toque with a fucking swastika on it, he had no idea what the symbol was
a lot of adderall, not during service though, because i needed to eat and be hungry, i needed to desire food which is impossible on addy. when i wasn't working alcohol. and weed.

hey, alright! before i fucked my life up and started cooking, i was in the stationary engineers local, doing high rise building maintenance, it made me hate grease clogged drains, cooks and kitchens, the messy bastards

2 more things, if any career chef says they've never used drugs they're lying.
also, another drug i used was pussy. i know Sup Forums has a lot of trouble getting girls or the girl they like, so i don't want to seem like a douche, but fucking girls was a drug too. i'm a tall skinny white guy who was a chef, it was easy to get laid, and i did it until i didn't enjoy it, with people i never enjoyed

bumping with cocks.
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