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I’m actually a chef or like make food professionally hot. And one thing I’ve super learned from the industry is logistics and both the cost of it in terms of labor, product attainment, storage. Whatever shit
Historically also kitchens/cooks were a huge part of military logistics for obvious reasons and the brigade style kitchen people run today stems from that.
So I think for people they don’t look at cooking as the logistical nightmare that it is, they see the act of make food hot. You wanna buy local, in season, learn ways to store food and utilize as much as possible with little waste to maximize not just general cost but also you make that food last longer. I think someone would benefit a fucking lot making a YouTube channel with this stuff in mind. Not how to make delicious food but how to organize it. Marie Kondo your kitchen basically.
Also the best food is peasant food because historically they had to be the absolute best at the aforementioned logistical nightmare. Chefs can go from the shittiest holes in society to the top solely on their ability to master logistics.
I’m high so I ranted but I find this sorta stuff so interesting and personally something I wish I could do to help people get access to food and financial comfort.
Logistics for cooking doesn’t scale linearly, so while it’s a massive undertaking when cooking for 1000 people, it’s barely anything at all when cooking for a family of 4.
See it’s not though and that’s part of my point. Accurately scaling your operation is a huge part of that bang for your buck goal.
Feeding 1000 people three times a day seven days a week. It becomes a fuck it number. I couldn’t probably waste food in that instance anything I have will likely be devoured in three or four days tops.
A family of four is a tighter budget and operation. Food waste becomes a lot more likely and certain items can’t be reused. If I make a bunch of turkey I can reuse that meat for other dishes. Whereas scrambled eggs I really can’t.
So when it comes to a 1000 people fuck it scramble the eggs they’ll eat them. When it comes to a family of 4 that one bird can become three or even four meals and instead of scrambled eggs I can probably use those eggs in a different way to elongate their shelf life. It requires more control and finer tuning which is actually much more difficult in many ways.
They’re almost different logistical issues entirely and requiring different tuning. Which is why it becomes the logistical nightmare that it is, it can feel unpredictable and unreasonable to a lot of people
Cooking? I think it’s just more skill based than people think because it’s not just making food hot.
Yes, but it is a simple skill. Some things are difficult, many great dishes are dirt simple and hard to fuck up.
I’m actually a chef or like make food professionally hot. And one thing I’ve super learned from the industry is logistics and both the cost of it in terms of labor, product attainment, storage. Whatever shit
Historically also kitchens/cooks were a huge part of military logistics for obvious reasons and the brigade style kitchen people run today stems from that.
So I think for people they don’t look at cooking as the logistical nightmare that it is, they see the act of make food hot. You wanna buy local, in season, learn ways to store food and utilize as much as possible with little waste to maximize not just general cost but also you make that food last longer. I think someone would benefit a fucking lot making a YouTube channel with this stuff in mind. Not how to make delicious food but how to organize it. Marie Kondo your kitchen basically.
Also the best food is peasant food because historically they had to be the absolute best at the aforementioned logistical nightmare. Chefs can go from the shittiest holes in society to the top solely on their ability to master logistics.
I’m high so I ranted but I find this sorta stuff so interesting and personally something I wish I could do to help people get access to food and financial comfort.
Logistics for cooking doesn’t scale linearly, so while it’s a massive undertaking when cooking for 1000 people, it’s barely anything at all when cooking for a family of 4.
See it’s not though and that’s part of my point. Accurately scaling your operation is a huge part of that bang for your buck goal.
Feeding 1000 people three times a day seven days a week. It becomes a fuck it number. I couldn’t probably waste food in that instance anything I have will likely be devoured in three or four days tops.
A family of four is a tighter budget and operation. Food waste becomes a lot more likely and certain items can’t be reused. If I make a bunch of turkey I can reuse that meat for other dishes. Whereas scrambled eggs I really can’t.
So when it comes to a 1000 people fuck it scramble the eggs they’ll eat them. When it comes to a family of 4 that one bird can become three or even four meals and instead of scrambled eggs I can probably use those eggs in a different way to elongate their shelf life. It requires more control and finer tuning which is actually much more difficult in many ways.
They’re almost different logistical issues entirely and requiring different tuning. Which is why it becomes the logistical nightmare that it is, it can feel unpredictable and unreasonable to a lot of people