Gender Bias only happens when Men do it.

Nampa, huh ? wow- I was the only one in home ec who wasnt female at a school in nampa and I got along fine...

Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Pecs or GTFO!

FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Even school kitchens?

he was routinely excluded from new menu sampling and creation

He should have checked his male privilege.

Nampa. The Florida of Idaho.

FunkOut: People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Get back to your station- those fries dont cook themselves...

/i keed

It sounds less like gender bias, than him being excluded for not being in a supervisory role.

Or possibly because someone figured out that he was a whistleblower. And possibly a douche.

fusillade762: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Even school kitchens?

All the kitchens. Even when you show up to work at a school cafeteria, they hand you a small bag of cocaine and a box of condoms.

My sister is kitchen folk. They're like carnies. But with lots of really expensive knives.

claiming he suffered bias ... female boss and female colleagues

Well, we're just not the stronger sex and sometimes we need to cry. That's why women are in charge of everything and men have the babies.

FunkOut:
People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

As a chef, I can say, that isn't an entirely untrue summation of the profession. Though, we are a lot of fun on dates, and often dance well thanks to years of steeping our livers cutting off the inhibition systems.

FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You might gain weight. Or lose a finger.

/just because I could.

Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You mean the long hours, the lack of appreciation by laymen for the craft, the stress of a line position, the stress in an executive position, constantly surrounded by HOT! SHARP! POISON! and folks with marginal social skills with knives. blunt objects, and often poor impulse control, often little benefits, working with waitresses whose main objective is to get the Hells out of the profession with often equally poor impulse control, access to booze, drugs, food, under physical conditions that are often brutal, with little hope for breaks of any sort, encouraged often to push ourselves to the brink of exhaustion by a professional culture that encourages feats of badassery that often involve shrugging off cuts, burns, injuries, in favor of showing how tough a mofo you are, to a waitstaff that sees it every day and just isn't impressed, often working the management that is equally crazy, or sometimes is willfully ignorant of the goings on in the back to avoid having to address the deep psychological issues, dependency issues, or just plain general insanity that is cooking professionally just to get through another pay cycle without losing half your crew?

In fairness, I've done this for better than 20 years, and I wouldn't trade it for the world.

Why you so mad, bro/
Nanpa (ナンパ?), also transliterated as nampa, in Japanese culture is a type of flirting and seduction popular among teenagers and people in their twenties and thirties

get back in the kitchengarage and make me a sammich fix my car?

Because People in power are Stupid: Gender Bias only happens when Men do it.



Obama Constituinecy survey omits men and whites

"The post-election survey, distributed through www.barackobama.com to "take this organization forward," includes the question, "Which constituency groups do you identify yourself with? Select all that apply." It then lists 22 groups.
But whites and men are not on the list - women are, as are African Americans, Arab-Americans, Latinos and LGBT (lesbian, gay, bisexual and transgender).
Other "constituency groups" include "Educators," "Environmentalists," "Labor," "Students," "People with disabilities," and "Youth."
Also as an option: "People of faith," "Small business owners," "Seniors," "Veterans/military families," and "Young Professionals." 

Hold the mayo, hon.

fusillade762: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Even school kitchens?

Especially school kitchens.

.

Thisisprevalent

hasty ambush: www.barackobama.com

lmao, nice.

I went to the site to check the survey, and sure as shiat white / man isn't on it.

It's "sammich", subby.. "now get in the kitchen and make me a sammich."

This district recently discovered that their budget was $4 million short due to an accounting error. Cost the superintendent and deputy superintendent their jobs. And the finance officer, obviously.

/the former Mrs. revrendjim works there. Not as a lunch lady.

"Disclosure II: Culinary Impasse"

hubiestubert: Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You mean the long hours, the lack of appreciation by laymen for the craft, the stress of a line position, the stress in an executive position, constantly surrounded by HOT! SHARP! POISON! and folks with marginal social skills with knives. blunt objects, and often poor impulse control, often little benefits, working with waitresses whose main objective is to get the Hells out of the profession with often equally poor impulse control, access to booze, drugs, food, under physical conditions that are often brutal, with little hope for breaks of any sort, encouraged often to push ourselves to the brink of exhaustion by a professional culture that encourages feats of badassery that often involve shrugging off cuts, burns, injuries, in favor of showing how tough a mofo you are, to a waitstaff that sees it every day and just isn't impressed, often working the management that is equally crazy, or sometimes is willfully ignorant of the goings on in the back to avoid having to address the deep psychological issues, dependency issues, or just plain general insanity that is cooking professionally just to get through another pay cycle without losing half your crew?

In fairness, I've done this for better than 20 years, and I wouldn't trade it for the world.


I'd love to work as a cook if I didn't have to do a restaurant. People see what I do in my kitchen at home, and wonder why I don't go commercial. I tell 'em, "Too much stress involved with that."

hubiestubert: Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You mean the long hours, the lack of appreciation by laymen for the craft, the stress of a line position, the stress in an executive position, constantly surrounded by HOT! SHARP! POISON! and folks with marginal social skills with knives. blunt objects, and often poor impulse control, often little benefits, working with waitresses whose main objective is to get the Hells out of the profession with often equally poor impulse control, access to booze, drugs, food, under physical conditions that are often brutal, with little hope for breaks of any sort, encouraged often to push ourselves to the brink of exhaustion by a professional culture that encourages feats of badassery that often involve shrugging off cuts, burns, injuries, in favor of showing how tough a mofo you are, to a waitstaff that sees it every day and just isn't impressed, often working the management that is equally crazy, or sometimes is willfully ignorant of the goings on in the back to avoid having to address the deep psychological issues, dependency issues, or just plain general insanity that is cooking professionally just to get through another pay cycle without losing half your crew?

In fairness, I've done this for better than 20 years, and I wouldn't trade it for the world.

OK, but WHY???

Gyrfalcon: hubiestubert: Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You mean the long hours, the lack of appreciation by laymen for the craft, the stress of a line position, the stress in an executive position, constantly surrounded by HOT! SHARP! POISON! and folks with marginal social skills with knives. blunt objects, and often poor impulse control, often little benefits, working with waitresses whose main objective is to get the Hells out of the profession with often equally poor impulse control, access to booze, drugs, food, under physical conditions that are often brutal, with little hope for breaks of any sort, encouraged often to push ourselves to the brink of exhaustion by a professional culture that encourages feats of badassery that often involve shrugging off cuts, burns, injuries, in favor of showing how tough a mofo you are, to a waitstaff that sees it every day and just isn't impressed, often working the management that is equally crazy, or sometimes is willfully ignorant of the goings on in the back to avoid having to address the deep psychological issues, dependency issues, or just plain general insanity that is cooking professionally just to get through another pay cycle without losing half your crew?

In fairness, I've done this for better than 20 years, and I wouldn't trade it for the world.

OK, but WHY???

There is a pride in craft. There is equally pride in doing a job that others would run from if they had to do it even for a day. It is art. It is craft. It is a business. It is basic. It is feeding folks, and ultimately, I don't trade in food so much as memories.

Think on a memorable meal that you had in the past. Do you remember the dish or the people you shared it with. THAT'S what I do. I build memories. I help cement times you spend with folks you care about, and that is a damn good feeling.

It is very much a Zen profession. At the end of the day, all the dishes go back on the shelf, the pots are hung back up, and the only thing that is left, are folks' memories of the time they had. Feeding folks is basic. It is about as basic a connection as anything. Your first real experience with your mother is her feeding you. It's THAT basic a connection. Food and people. It is a connection that is both intimate and removed, since all I can communicate with my customers is the plate. Over the years, I served hundred of thousands of plates. Each one was made for a specific person. They took it and shared that with someone--either directly, or as a meal with them.

It is a craft. Not "secrets" but techniques handed down from chef to cook, who in turn hands them down to those he or she trains, and there is a connection to those who came before. There is an improvement with each generation in techniques, in equipment, but the basics remain the same. There is magic in turning fire and raw ingredients into a meal. Lumpy tubers blossom into something amazing, meats sear and brown and explode with flavor. A mess of yeast and flour transform into bread, cream and sugar whips into confection. With the knowledge and skill in your hands. It is a magical sort of profession, and one that keeps one grounded, because cooks KNOW that nothing lasts. We are surrounded by ingredients that only keep for so long, so they get used, or are lost. On our best days, the plates still come back empty. What remains, are memories. That's our REAL trade. We use food as our palette, and our vehicle, but in the end, nothing we do remains. For a Buddhist, that is a powerful reminder each and every day. Each meal, each step is a moving meditation, an affirmation to impermanence.

Plus, there's booze and waitresses to chase after. ;)

What did he expect from a place callled Tampax?

Come on, this should have been the very Boobies.

And yes, I typed in "Boobies" and it changed it to Boobies.

ggecko: And yes, I typed in "Boobies" and it changed it to Boobies.

I give up.

ggecko: ggecko: And yes, I typed in "Boobies" and it changed it to Boobies.

I give up.

thats what one gets for typing el posto del firsto

hubiestubert: Gyrfalcon: hubiestubert: Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You mean the long hours, the lack of appreciation by laymen for the craft, the stress of a line position, the stress in an executive position, constantly surrounded by HOT! SHARP! POISON! and folks with marginal social skills with knives. blunt objects, and often poor impulse control, often little benefits, working with waitresses whose main objective is to get the Hells out of the profession with often equally poor impulse control, access to booze, drugs, food, under physical conditions that are often brutal, with little hope for breaks of any sort, encouraged often to push ourselves to the brink of exhaustion by a professional culture that encourages feats of badassery that often involve shrugging off cuts, burns, injuries, in favor of showing how tough a mofo you are, to a waitstaff that sees it every day and just isn't impressed, often working the management that is equally crazy, or sometimes is willfully ignorant of the goings on in the back to avoid having to address the deep psychological issues, dependency issues, or just plain general insanity that is cooking professionally just to get through another pay cycle without losing half your crew?

In fairness, I've done this for better than 20 years, and I wouldn't trade it for the world.

OK, but WHY???

There is a pride in craft. There is equally pride in doing a job that others would run from if they had to do it even for a day. It is art. It is craft. It is a business. It is basic. It is feeding folks, and ultimately, I don't trade in food so much as memories.

Think on a memorable meal that you had in the past. Do you remember the dish or the people you shared it with. THAT'S what I do. I build memories. I help cement times you spend with folks you care about, and that is a damn good feeling.

It is very much a Zen profession. At the end of the day, all the dishes go back on the shelf, the pots are hung back up, and the only thing that is left, are folks' memories of the time they had. Feeding folks is basic. It is about as basic a connection as anything. Your first real experience with your mother is her feeding you. It's THAT basic a connection. Food and people. It is a connection that is both intimate and removed, since all I can communicate with my customers is the plate. Over the years, I served hundred of thousands of plates. Each one was made for a specific person. They took it and shared that with someone--either directly, or as a meal with them.

It is a craft. Not "secrets" but techniques handed down from chef to cook, who in turn hands them down to those he or she trains, and there is a connection to those who came before. There is an improvement with each generation in techniques, in equipment, but the basics remain the same. There is magic in turning fire and raw ingredients into a meal. Lumpy tubers blossom into something amazing, meats sear and brown and explode with flavor. A mess of yeast and flour transform into bread, cream and sugar whips into confection. With the knowledge and skill in your hands. It is a magical sort of profession, and one that keeps one grounded, because cooks KNOW that nothing lasts. We are surrounded by ingredients that only keep for so long, so they get used, or are lost. On our best days, the plates still come back empty. What remains, are memories. That's our REAL trade. We use food as our palette, and our vehicle, but in the end, nothing we do remains. For a Buddhist, that is a powerful reminder each and every day. Each meal, each step is a moving meditation, an affirmation to impermanence.

Plus, there's booze and waitresses to chase after. ;)

Never eaten your food so I can't comment on that, but you are a very talented writer who could be the next Bourdain if you wanted to pursue that.

FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Have we worked together before?

This is how all males in the kitchen should be (NSFW)

hubiestubert: Plus, there's booze and waitresses to chase after. ;)

Don't think I've told you this week how much I love you. ;)

Gyrfalcon: hubiestubert: Plus, there's booze and waitresses to chase after. ;)

Don't think I've told you this week how much I love you. ;)

Awwww shucks...

fusillade762: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Even school kitchens?

Especially school kitchens.

Gyrfalcon: hubiestubert: Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You mean the long hours, the lack of appreciation by laymen for the craft, the stress of a line position, the stress in an executive position, constantly surrounded by HOT! SHARP! POISON! and folks with marginal social skills with knives. blunt objects, and often poor impulse control, often little benefits, working with waitresses whose main objective is to get the Hells out of the profession with often equally poor impulse control, access to booze, drugs, food, under physical conditions that are often brutal, with little hope for breaks of any sort, encouraged often to push ourselves to the brink of exhaustion by a professional culture that encourages feats of badassery that often involve shrugging off cuts, burns, injuries, in favor of showing how tough a mofo you are, to a waitstaff that sees it every day and just isn't impressed, often working the management that is equally crazy, or sometimes is willfully ignorant of the goings on in the back to avoid having to address the deep psychological issues, dependency issues, or just plain general insanity that is cooking professionally just to get through another pay cycle without losing half your crew?

In fairness, I've done this for better than 20 years, and I wouldn't trade it for the world.

OK, but WHY???

Because knowing someone enjoys the food you made them is close to sex in satisfaction and a total power trip; but with no messy sheets, no dating, no conversation, and no commitment.

Crafty Bernardo: It's "sammich", subby.. "now get in the kitchen and make me a sammich."

Came to say this. I don't know what this "Sandwich" is, but I think it's a city.

DoomPaul: He should have checked his male privilege.

[i48.tinypic.com image 500x400]

And that's pretty much the main reason I can't take the Feminist movement seriously these days; it did used to be about equality (and I fully support that)... now it's more often than not about beating down men.

The various Fark threads about Feminists getting their knickers in a knot over 'mens clubs' being bad but vehemently defending anywhere that has a 'ladies day' serve as a prime example of this mentality.

FunkOut: overly fond of knives

and fire.
/chef

starsrift: hubiestubert: Snarfangel: FunkOut: Because People in power are Stupid: Gender Bias only happens when Men do it.

People who work in kitchens tend to be insane, violent, rude, shouty, on drugs, drunk, sexually harassing, taking home supplies, aiming to get someone else fired, overly fond of knives, and/or homicidal.

Before I start recommending this occupation to people I know, perhaps you can list the drawbacks.

You mean the long hours, the lack of appreciation by laymen for the craft, the stress of a line position, the stress in an executive position, constantly surrounded by HOT! SHARP! POISON! and folks with marginal social skills with knives. blunt objects, and often poor impulse control, often little benefits, working with waitresses whose main objective is to get the Hells out of the profession with often equally poor impulse control, access to booze, drugs, food, under physical conditions that are often brutal, with little hope for breaks of any sort, encouraged often to push ourselves to the brink of exhaustion by a professional culture that encourages feats of badassery that often involve shrugging off cuts, burns, injuries, in favor of showing how tough a mofo you are, to a waitstaff that sees it every day and just isn't impressed, often working the management that is equally crazy, or sometimes is willfully ignorant of the goings on in the back to avoid having to address the deep psychological issues, dependency issues, or just plain general insanity that is cooking professionally just to get through another pay cycle without losing half your crew?

In fairness, I've done this for better than 20 years, and I wouldn't trade it for the world.


I'd love to work as a cook if I didn't have to do a restaurant. People see what I do in my kitchen at home, and wonder why I don't go commercial. I tell 'em, "Too much stress involved with that."

Yes. Home cookery is as far removed from professional chefery (is that a word? It is now) as shade-tree auto mechanics is to working in a pit crew at NASCAR.

/Home cook, not a chef

At least it wasn't because he was a scientologist

/Try the chocolate salty balls,,,

hubiestubert: It sounds less like gender bias, than him being excluded for not being in a supervisory role.

Or possibly because someone figured out that he was a whistleblower. And possibly a douche.

2/10