u/limerickdeath
Hey chefs, I’m a private chef and small caterer that wants to scale up this year. My question is do I get a larger unit and go after the business, or wait until I can no longer sustain myself at the current level and go for it then? I know a lot up in the air, just looking for opinions, especially if you’ve gone through something similar.
Thanks in advance!
Hey chefs, I want to make some sphering solution at home and am trying to think of a way to get the air out without having to leave it in the fridge for 24 hours? Will a home bag sealer work?
Even if it’s just on here. This job is necessarily solo a lot of the time, and I miss having a crew with whom to bullshit sometimes. Also hard to describe the intricacies of this work to lay people. Anyone interested in meeting up for a beer or a coffee one of these days?
What are your go to brands s for fruit purées and food coloring?
Hey my tall dudes, I’m 6’5” and looking for a quality sweatsuit - hoodie and pants - that has arms that are long enough, legs that are long enough, and isn’t super potato quality. Fitted would be nice. I’m 41, it’s time I had sweat pants that didn’t double as shorts. Any help appreciated.
https://skyjelly.bandcamp.com/album/spirit-guide
Super looking forward to this album!
What fantastic madness!
So it’s happened again, something completely unrelated turning into life or death. Today? This kids woke up sick. Can she call off work? (She works in an office with lots of people able to pick up her slack, I own my own company and work one on one with clients and make 4x her salary).
“Your plans are always changing”
“You’re so annoying”
“It’s a little late for me to call out (literally every fuck in that place calls out once a week)”
She acting like it’s a massive inconvenience to do normal things, like keep your kids at home when they’re sick, and that we could have somehow planned for it.
It quickly devolved into her screaming that she can’t stand me, etc. Kids just watching fro
