Chef Thomson

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Canada
Moncton, NB
Chef Thomson

GLORIFIED LUNCH LADY 🌹
Aspiring Chef | Moncton, NB 🇨🇦 | 24

12/31/2024

Next up, the diamond

12/26/2024

I hope everyone had a Merry Christmas! Unless you don't celebrate then I hope you are enjoying the time off during the holidays! Unless you are first responder or working, then at least I hope you're staying warm! Unless you live somewhere without snow, then I hope you don't get sunburned!

12/20/2024

I knew this day would come

12/19/2024

Facebook is telling me I've received 100,000 reactions to my posts in the past 30 days, and wants me to say "thanks for your support 🙏🤗🎉"

I'm just thrilled to have people like yourselves interested in hearing about what I learn, and how I do it. I think my end goal with my career is to teach. Either at a high school, or culinary school, university? I'm not sure!

If I spend the next 20-30 years working, learning, gathering experience, hopefully when I'm in my 50's I can find a way to give back to the next generation.

12/17/2024

I'm not sure what seasoning Costco used... Maybe thoughts and prayers? 🧂

12/10/2024

Desperate times call for desperate measures.

12/09/2024

As someone who's worked about 3,000 hours in kitchens I can say with the utmost confidence that wearing a camera doesn't impact my focus, my speed, or my abilities.

It's no different than your vehicle having a dash camera while you're driving. The screen on my camera turns off, I don't see anything. There's no lights, no sounds, it just sits there on my apron. I'm not thinking about it. I'm focused on service.

Having a cellphone in front of you while working is completely different than having a Go Pro. Your cellphone will notify you when a loved one messages you. It'll tell you the weather, the latest news, etc. Obviously it's a distraction and can impact your focus.

If you aren't used to something, yes it can distract you. When you drive a new car, you need to relearn where buttons are. When you buy a new knife that's a different size, it takes time to get used to the movements.

But eventually, with repetition, you do it without thinking.

When you're working expo, you need to have 30+ things all going on at once. You're controlling timing of different elements, coordinating your team with the front of house, it's hectic. But when you look up at the ceiling and see the security camera that's filming the restaurant, it shouldn't throw you out of whack and cause you to lose focus.

If it does, you need to practice more.

12/07/2024

Several months ago I subscribed to Meta Verified so I could get the blue badge, that way when people make fake accounts of me, everyone knows which is the real one.

Originally I had one subscription and it verified my Instagram and Facebook, because they're linked together.

However, on Facebook, when you're meta verified, it doesn't allow you to change your profile picture or your cover photo. It instructed me that if I wanted to change it, I had to cancel my subscription and re-subscribe after I changed it.

So that's what I did. And when I changed my photos to a more recent one, I tried to re-subscribe. However now they don't allow me to have one subscription for both my instagram and my Facebook. I need to subscribe seperately for both 😂

Anyway. Overall, pretty silly. I'm not going to spend $50 a month so I can have a blue check. They're clearly still making changes to their subscription model, trying to get more money. Hopefully they'll figure it out eventually.

12/06/2024

Is it okay to not tip if the service wasn't good?

12/04/2024

Hearing stories like this from people who watch my videos is why I do it.

It's not about money, or the "fame" or attention. It's about storytelling. The ability to impact people's lives. Even if it's just in a small way.

The same reason a chef creates a menu for guests. To create memories! Evoke emotion, offer experience, and bring joy.

12/02/2024

The difference between a new, and an old microplane on some pecorino romano 🧀

12/01/2024

Yesterday was my last day working at the Black Rabbit Restaurant. When I started at the beginning of June I was able to slowly watch and learn. While learning, I used my video/photography skills to make myself useful, at a time when there weren't very many kitchen hours to go around.

Once more hours opened up, I took over the cold station in August and have been working service for the past three months! As things go in business, situations change, and duties evolve. Two weeks ago I gave my notice. The position and it's related tasks that I originally joined for, evolved into something I was no longer interested in doing.

I've learned a lot, and I'm super greatful for the opportunity. It's no secret that I'm taking an "unconventional route" to becoming a chef. I've been told by many people that what I want to do isn't worth pursuing, and that I won't succeed.

I disagree. Your disapproval only fuels the fire I have lit to push me to achieve greatness. I'm going to continue to expand my knowledge and grow in my career. While simultaneously sharing that mission and experience with the good people on the internet interested in watching.

11/28/2024

Customer asked for mushrooms well done. I hope this is what they meant

11/24/2024

ALWAYS clean your station before starting work. I do NOT care if it "should be" clean because you did it last night. Do it again.

Other people have keys to the building, the surfaces collect dust (dead skin cells) and debris overnight from air circulation.

And you know when you cleaned it last night? I guarantee you, if we took a petri dish and incubated a swab off the surface we'd find bacteria.

Your ability to clean and sanitize will never be 100% and even the chemicals you use are only 99.9% effective.

No excuses. Have a problem with that? Here's the door.

11/23/2024

Yes chef, sorry chef 😔 won't happen again

11/21/2024

Not sure why the chef keeps getting upset at me for not refilling the paper towel when it's empty😠 It's not empty! There's clearly still some there!! I always make sure to leave some for the next person 🥺

11/19/2024

I get made fun of for only working 15-25 hours a week part-time. But I have a different perspective.

11/18/2024

All part of the learning process 🥰

Address

Moncton, NB

Website

https://linktr.ee/chefthomson

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Thank you for everything.

Non-slip mats are a game changer for the kitchen 😳 For anyone concerned about "micro plastic" I would suggest whenever you go out to eat, fast food or a restaurant, ask if you can go back and see their kitchen. Check what boards they're using.