#culinary industry

[itgetsbetterproject]

🚨 NEW queer series alert!

We paired young people with 4 amazing LGBTQ+ pros in the culinary industry and gave them an assignment - from cooking and creating, to running a juice bar, to designing interiors and accessories!

Episode 1 is JUICY! This week's assignment? Make almond milk...from scratch. 🥛

We visited Super Juiced Oakland, the queer, Black, and Brown-owned organic juice bar, and paired interns Angelica and Kaylena with co-owner Rana Halpern to learn the ropes (and make a delicious smoothie).

You can sub to our Youtube to make sure you don't miss the next 3 episodes.

Making a whole series takes a lot of work - 🌮 BIG shoutout to Taco Bell Foundation for their support in helping us produce this (delicious) series!

[this-is-my-main-i-follow-from]

My finance & purchasing teacher: What do we call it when someone needs to remake an order?

Me: a fuck-up?

My teacher (while cracking up): I meant a void

[orenji-iro-no-sora]

We all know that haikyuu is packed with life lessons, especially about growth and competition but one of the things that brought me so much comfort in life is the story of Miya twins. Both Osamu and Atsumu were hard workers but what differentiated them when it comes to volleyball prowess was their priorities. Osamu being a naturally gifted athlete was a major push in Atsumu's life; they made each other better (and worse in some ways). But it was Atsumu's choice to become a professional player and a great setter that pulled him ahead. Atsumu was dedicated to it and if Osamu wanted he could've reached the same skill level (or maybe even more).

Basically as long as you love and want something enough, despite there being "better" people out there, you'll reach greatness in your own right. And I think it's beautiful that consistent effort, even if it takes longer than "natural talent" (which is a topic for another day), will get you where you want to be.

Also, you can be good at something and even have potential to be greater and yet not choose it. You don't HAVE TO pursue anything just because it's expected or even possibly the most natural course for you to take. What matters is what you love.

[iww-gnv]

More than 50,000 service industry workers in Las Vegas voted on Tuesday, September 26, to authorize a strike that could impact 22 casino resorts on the Strip — which means bartenders, cooks, cocktail and food servers, guest room attendants, porters, bellmen, laundry, and kitchen workers statewide could hit the picket line at any time. The Culinary Workers Union Local 226, one of the largest and most powerful unions in the country, represents 60,000 workers across Nevada. 53,000 members are based in Las Vegas and are in active negotiations with casino and hotel employers for a new five-year contract. As of September 15, roughly 40,000 workers employed by the three largest gaming employers in the state — MGM Resorts International, Caesars Entertainment, and Wynn Encore Resorts — are working under an expired contract.

[poppytuft]

the bear s3 spoilers

below the cut! thinking about claire and stuff we saw this season re: carmy/syd/the restaurant/donna, just finished the season so itll be a mess and also im comin in way too hot on this so my bad

sometimes...... sometimes i believe you guys are all watching different tv. im not sure how this season didnt feel like a direct through line from s2?? and im not sure WHY everyone is SO MAD about claire LITERALLY "haunting" this season. girl. come on. we need to have a sit down talk about how the berzatto generational trauma is the real meat of this show (this will make sense, just trust me). thats the MAIN EMOTIONAL POINT. syd's relationship with her dad, marcus and his mom, richie and evie, even tina and louie are all examples of parental relationships that are tender, sweet, supportive, etc. these are INTENTIONAL!! by creating these relationships we see PLAINLY how fucked donna is and how much she fucked up all of these kids. thats why "ice chips" was such a FANTASTIC episode. there was SO MUCH unpacked, so much revealed, so much worked through with sugar and her but at the end of the day she's still learning how to unlearn all of this horrific narcissistic bullshit. SHES STILL UNLEARNING THOUGH. thats where fucking DONNA of all people sits right now——somehow, she's learning how to heal. EVERYONE IS LEARNING. that's also what is so important about that episode.

now lets look at carmy. in "ice chips" we are LITERALLY told about how each berzatto is born: mikey fighting against the idea of being alive at all, nat into a quiet, soothing room, and CARMY is fucking born into EVERYONE SCREAMING and ARGUING and FIGHTING. we are BLATANTLY told that all carmy has ever known is HELL and all he's ever known how to communicate is through exploding. this is so violently against what we also know about his personality from childhood in "fishes" (anxious growing up, arts-oriented, had a hard time making friends). now, he works a violently stressful job, processing the trauma from both his mother (and chef fields [joel mchale], realistically) through the high-stress environment.

NOW. ENTER CLAIRE.

HOW is she not fascinating to you all. we don't see her whole story (because the bear, duh) but we are given just enough pieces here to put together that her story runs parallel to carmy's. how are you not getting this. walk with me.

claire. glasses, nerdy, quiet, sweet, girl next door. family friend! cute, but considered mid for a long time by everyone at school, but suddenly the berzatto men all badger carm, "oh she got a glow up, oh shes looking for you, she wants to see you," etc etc etc. what happened in between?

she finds herself. she finds the stressful thing she LOVES, which is the hospital. her job is objectively more stressful than carmy's (illustrated by that scene earlier in the season but i forgot the episode, where claire talks about the girl who got her shit wrecked by the glass table), and while we don't have an exact understanding of what her home life was like, we understand that her and carmy both have a level of internal anxiety that thrives on the stress of their careers. HOWEVER, claire does it because she loves it. carmy just doesn't know how to stop.

this is what makes claire feel like "peace" to carmy——because her high-stress job is a choice, an active choice she is making because it fulfills her. it's not to prove her dead brother wrong, or to honor his own legacy, or to prove that dickbag boss wrong, or to leave a mark on the world, or to make her own life worthwhile, or to prove that she doesn't need anyone else. she genuinely enjoys helping people even when the days are stressful, or scary. he's obsessed with this. he wants to know how she does this. every day she leaves that stress at home——and he wants to learn how to do that too.

claire is VITAL to this season and to understanding carmy's stress——and how far back he is in his healing process. it should only become more and more apparent, as we see characters like tina (the beef/the bear became vital to her success/development as a chef AND person, both for the people AND her love of food), marcus (not hiding his grief, but using it to help rationalize how much his mother loved him and wanted to be surrounded by people that love him), and richie (finding a purpose through service/expo and understanding he can start over again) push through their own traumas and struggles to become better people. if donna can be not only present at sugar's bedside during labor, but WELCOMED at this point in the show, it makes carmy's inability to heal all the more present. claire is an important part of this puzzle: she helps us see a window into a world where carmy is balanced emotionally, but unbalanced professionally, because he has no idea how to make the two coexist.

however, the idea that he can be balanced emotionally at all is so fucking enticing——with the help of someone who experiences stress in the same way as him (and who is familiar with his familial trauma), he has the opportunity to grow up and move on from his family trauma and wounds perpetuated by the industry he works in.

on the flip side of this....... his inability to process any of this is starting to impact syd. and frankly, that's some bullshit. his lack of communication, inability to community build/trust ANYONE, and his violent stubbornness is pushing her into the same space that he was in under chef fields, in a much slower, more subtle manner, and for slightly different reasons. her panic attack at the end of the season could read in two directions to me: her stress over the responsibility of changing so many people's lives has boiled over once she remembered that the beef once was truly great (hey five star review on the fridge!), OR, she realizes how much she isn't in it for the food. fuck a Michelin star: she wants to cook with her family. chef terry says at the end of "forever", in the garage with carmy, that she's so grateful she got to do whatever she wanted, whenever she wanted, where she wanted, with the people she wanted to do it with. sydney is so close to having those things at the bear——but carmy's dysfunction is keeping it just out of arms reach. the two of them are now on opposite sides of the approach from last season: syd dying for a star, and carmy dying to cook for the woman he loved. now, carmy is hungy for recognition again, desperate to prove something, and sydney is remembering (thanks to the conversation with other chefs during the ever funeral service) why she loved cooking in the first place. so this leaves us to wonder: should she stick it out? for the people? or make something of herself? is she carmy, or is she terry? i guess we will just have to see.

all this to say: every character is connected. the bear is a show about family, found and blood, and the choices we make for, with, and because of the people we love, for better or for worse. food is only the center of it, because it's the center of all of our lives. you can't hate claire without understanding where she sits in the web of the berzatto family. and really, you can't hate her if you understand what her presence means for carmy, for syd, and the restaurant as a whole.

[empirearchives]

Citizen Cooks in the Age of Napoleon

Excerpt about the role of cooks in France after the abolition of culinary guilds, and how they navigated a world which demanded for them to find new ways to stay relevant and prosperous. From Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830 by Jennifer J. Davis:

French cooks sought new sites upon which to rebuild the authority of culinary labor. Throughout the early nineteenth century cooks increasingly adopted scientific terms to demonstrate their reliability and profound knowledge of the culinary arts. Such language communicated the author's education and distinction, just as an appeal to an elite patron had done in the 1660s and referral to a cook's professional expertise had done in the 1760s. The rhetoric and institutions of scientific knowledge also provided a means of distinguishing men's work from women's in the post-revolutionary era. During the early nineteenth century, cooks' claims to scientifically valuable savoir-faire rested on three crucial points of culinary innovation: food preservation, the improved production of bouillon, and gelatin extraction.

As these processes left the realm of traditional knowledge and became sites of scientific inquiry by tradespeople and amateurs alike, cooks sought to maintain authority in this arena by including scientific terms and theories in cookbooks, advertisements, and government petitions.

Two factors encouraged cooks' claims to scientific knowledge during this era. First, when Napoleon Bonaparte took the reins of government as first consul in 1799 and established himself as emperor in 1804, he raised medical doctors and academic scientists, Idéologues, to positions of political prominence. From these posts, the Idéologues subsidized experiments and inventions deemed useful to the nation and encouraged the popularization of science in the public sphere through state sponsorship of exhibitions and print forums. The Idéologues particularly supported research related to food preparation and preservation that might benefit France's armies and navies, with obvious benefits for professional cooks. Many cooks presented their particular techniques to the government during this time, seeking both financial recompense and public acclaim. Second, a voluntary association closely allied with the Idéologues' vision, the Société d'encouragement pour l'industrie nationale (Society for the Encouragement of National Industry), provided a forum in which formally trained scientists, politicians, merchants, artisans, and curious educated men might unite to address questions that inhibited French science and industry.

Together, these men sought to develop a more coherent program for industrial advancement than any one group could achieve independently. The society explicitly sought to join scientific knowledge to artisanal practical expertise, recognizing that each group had strengths that would benefit industrial development. This association invested heavily in three diffuse projects that eventually infused the most basic culinary processes with scientific awareness: new methods of food preservation to benefit the nation's armies and navies, new methods of stock preparation to sustain the nation's poor, and new methods of extracting gelatin from bones to improve hospital and military diets at little added expense.

[retroappaloosa]

i eat good folks

best of family these past few weeks

[worldsworstfemale]

i love being a barista but i rlly miss working in a kitchen

[florida3exclamationpoints]

.

[nenvyv]

Printable Chef Quote Restaurant Decor

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[harmincreasion]

"where are you going for dinner. are you going to Harbour 60?"

yeah im going to harbour 60 of your dads cumshots in my mouth. leave me alone

[imperaptorfuriosa]

this is the hours of kitchen nightmares talking but what about a cooking hoffstrahm au

[bandofchimeras]

hey poor kids, unsolicted advice btw: if don't know wtf to do with your life, if you can, go to trade school or technical college. rather than uni. or get an apprenticeship or work in something cool for bit. like a ship. or HVAC. a mechanic shop. you will feel so much better about yourself with a practical skill under your belt, and a career track to make enough money to address your loans. you will also have REAL SKILLS if shit goes down. and more likely access to a union! later, if you wanna go to uni for something more intellectual or specialized, you have a more solid financial foundation, community support, and confidence. universities have incredible opportunities & scholarships but often prey on young undecided teens and/or their parents and willingness to take out gov loans. this ESPECIALLY applies to queer kids & girls - if you think you can't do a trades bc its male dominated, GET SUPPORT & GO FOR IT! you may be being economically stunted by gendered narratives.

[iww-gnv]

Workers across the country have taken to walkouts and strikes to demand better wages and working conditions. Las Vegas hospitality workers could be the next to join. Members of the Culinary and Bartenders Unions Tuesday night voted in favor of authorizing a strike at nearly two dozen properties on the Las Vegas Strip. While the vote does not mean a strike is imminent, the unions now have the power to call one if it does not come to an agreement with employers. Negotiations are slated to continue next week. The unions aim to “settle a fair contract as soon as possible” but are prepared to strike, according to a statement from Ted Pappageorge, Secretary-Treasurer for the Culinary Union, which is affiliated with the labor union Unite Here. “Companies are doing extremely well and we are demanding that workers aren’t left behind,” he said.

[tubetrading]

The Future of Food How Modern Food Products is Pioneering Next-Generation Culinary Technology

Introduction:

Welcome to the future of food, where innovation and technology converge to redefine the culinary landscape.  As a leading food product company in India, with roots firmly planted in Gujarat and a thriving presence in Vadodara, Modern Food Products is at the forefront of the next-generation culinary revolution.  Join us as we explore the cutting-edge technologies shaping the future of the food product industry and how Modern Food Products is leading the charge.

The Evolution of the Food Product Industry:

The food product industry has come a long way from traditional recipes and manual processes.  In today's fast-paced world, consumers seek convenience without compromising on quality, flavor, or nutritional value.  This demand has paved the way for a new era in the food industry, one driven by innovation and advanced culinary technology.

Modern Food Products:  A Pioneer in Culinary Technology

1.         State-of-the-Art Facilities in Gujarat:

Nestled in the heart of Gujarat, Modern Food Products boasts state-of-the-art facilities equipped with the latest advancements in food processing technology.  Our commitment to excellence is reflected in every aspect of our operations, from sourcing raw materials to the final packaging.

2.         Innovative Food Processing Techniques:

Our dedication to pioneering next-generation culinary technology is evident in the innovative techniques we employ.  From precision-controlled cooking processes to cutting-edge preservation methods, we ensure that our products not only meet but exceed industry standards.

3.         Focus on Quality Ingredients:

As a leading food product company in Gujarat, our journey begins with the careful selection of high-quality ingredients.  We work closely with local farmers and suppliers to source the freshest produce, ensuring that our products are a testament to the rich agricultural heritage of Gujarat.

4.         Customized Solutions for Modern Lifestyles:

Understanding the dynamic nature of modern lifestyles, we tailor our products to meet the diverse needs of today's consumers.  Whether it's ready-to-eat meals, healthy snacks, or gourmet ingredients, Modern Food Products provides a range of options that seamlessly integrate into contemporary living.

5.         Nutritional Innovation:

Modern consumers are more health-conscious than ever before.  In response to this trend, our culinary experts and nutritionists collaborate to create products that not only tantalize the taste buds but also contribute to a balanced and healthy lifestyle.

Modern Food Products in Vadodara:  A Hub of Culinary Excellence

Vadodara, with its rich cultural heritage and vibrant culinary scene, serves as a strategic hub for Modern Food Products.  Our presence in this dynamic city allows us to tap into local flavors and preferences, ensuring that our products resonate with the diverse tastes of the region.

1.         Community Engagement:

We believe in fostering a strong connection with the community.  Through partnerships with local businesses and initiatives that support sustainable practices, Modern Food Products aims to contribute to the economic and social development of Vadodara.

2.         Culinary Workshops and Events:

Modern Food Products is not just a company; it's a culinary hub.  Our facilities in Vadodara host workshops, events, and collaborative initiatives that bring together food enthusiasts, chefs, and industry experts to share knowledge and explore the future of food.

The Future Unveiled:  What's Next for Modern Food Products?

As we stand on the cusp of a new era in the food product industry, Modern Food Products is poised to continue its journey of innovation and excellence.  Our commitment to pioneering next-generation culinary technology, combined with our roots in Gujarat and a strong presence in Vadodara, positions us as a leader in shaping the future of food.

Conclusion:

The future of food is here, and Modern Food Products is not just adapting to it; we are driving the change.  As a prominent food product industry in Vadodara, deeply rooted in Gujarat and thriving in Vadodara, we invite you to join us on this exciting journey.  Experience the fusion of tradition and technology, taste the excellence of quality ingredients, and witness the evolution of the culinary landscape with Modern Food Products.  The future is now, and it's delicious!

[onceuponamillennia]

someone pls give me songs for a playlist through the pov of a depressed pastry chef