chefs kitchen

Little nightmares fanfiction Six and The janitor in: The guests!

*It Was a normal Day like usual. Six Was helping The chefs in The kitchen to make food for The guests!

*even tho Six Was really small she Was very useful to help!*

Chef 1: alright, everything is done! Six, how about You go and give The food to The guests?

Chef 2: what?! Are ya crazy?!! What if they Will Hurt her??

*The chefs has a little conversation and then looks at Six!*

Chef 2:.. Alright, You May go to give Them the food!

Six smiles and carefully lifts up a plate of food on it! The plate is pretty heavy but Six manages to carry it! She goes into The room where all guestes are waiting!

*Six jumps on to The table and places The plate down on The table*

Six: they’re You guys go!- huh?!

*suddenly a big man That Was closely watching Six all The time snatches her in his hand and brings her closer to his Mouth*


Six: W-waitWAITWAIT!!!*she screams of fear and closes her eyes Hard. She doesn’t notice That someone else quickly snatches her! She carefully opens her eyes and notices That she’s in The arms of The janitor!/her dad!


Janitor: *he looks mad at The guest That took Six* what The hell do ya think your doing to my daughter?!


*All guestes are silent.*


Janitor:*sighs and looks at Six* ya alright??

Six:..i think So!

Janitor: alright, let’s go back!

*The janitor and Six goes back to The chefs and tell what happend. They both look cornerned and says That they Will talk to the guests about it!


*Six smiles and hugs the janitor in his arms and he hugs her back!*

Fantastic Beasts Queenie’s Apple Strudel


Yields 1 strudel

The things you’ll need

Ingredients

Strudel
  • 1 ¼ cups all purpose flour
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons vegetable oil
  • 1/3 cup water
Filling
  • 4 Fuji or Gala apples
  • Juice of 1 lemon
  • 1/3 cup sugar
  • ½ teaspoon cinnamon
  • 1 cup chopped pecans
  • 6 tablespoons butter, melted
  • ¼ cup raisins
  • 1 tablespoon water
Apple Roses
  • 1 or 2 Fuji or Gala apples
  • Lemon juice
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spoon
  • Rubber spatula
  • Whisk
  • Large slotted spoon
  • Cutting board & knife
  • Peeler
  • Baking sheet lined with parchment paper
  • Rolling pin
  • Pastry brush
  • Glass measuring cup

Let’s get started!

  1. Whisk flour, salt and cinnamon in a medium bowl.
  2. Drizzle in oil and water and mix with a spoon until a dough starts to form.
  3. Knead for 8 to 10 minutes until the dough is soft and supple.
  4. Place in a bowl and cover with a towel. Let dough rest for 30 minutes.
  5. Peel and chop apples and then mix them with lemon juice, sugar, cinnamon and salt. Let the mixture stand to release some of the moisture.
  6. Microwave raisins and water for 30 minutes to plump and then add them to the apple mixture.
  7. When the dough is ready, roll it out using a rolling pin to about the size of a sheet paper, then begin to slowly stretch it thin.

Time to decorate!

  1. Preheat oven to 425ºF.
  2. Trim off the ends of one side of the dough to create ribbons. Braid the ribbons together to make 3 small braids.
  3. Brush the dough with melted butter and sprinkle with chopped pecans.
  4. Using a slotted spoon, scoop out the apples and place them along the side of the strudel dough.
  5. Roll the dough around the apples and place onto a baking sheet.
  6. Brush the strudel with remaining butter and attach the braid, brushing the braid with butter as well.
  7. Bake at 425ºF for 20 minutes and then 350ºF for another 30 minutes.
  8. Cool and top with powdered sugar.
  9. Cut the remaining apples into thin slices with a rounded edge, leaving the skin on the apple.
  10. Micorwave the apple slices in water and a little lemon juice for 3 minutes.
  11. Make apple flowers by shingling the slices and rolling them into a flower.
  12. Place the flowers on top of the strudel and serve.
every type of american cooking show contestant
  • the amateur chef that likes to cook for fun and doesn’t know how they made it that far into the show
  • the struggling chef with a tragic backstory
  • the loud italian that won’t stop making italian food and announcing that they’re italian every chance they get
  • the chef that’s only good at making desserts and panics when it’s an entrée
  • the southern chef that goes on about fried chicken, sweet potatoes, pies, corn, and their family of 40 all the time
  • the care-free charismatic chef that’s just there for the experience and is okay with going home
  • that one chef that always does everything last minute and can’t manage their time even if their life depended on it
  • the chef that’s always safe and never wins anything and then the one time they try and do something different they get eliminated
  • the one stressed-out chef that never knows what the hell they’re doing but manages to succeed and pull-through with their dish every time
  • the overconfident hardcore chef that wants to destroy everybody there and tries to cheat if they get the chance
  • the asian chef that makes delicious dishes and plates them in a gorgeous way every time
  • the edgy chef with tattoos up and down their arms that no one really has a problem with
  • an extremely experienced chef that shouldn’t even be there
  • the chef that won’t stop taking risks and putting twists on all of their dishes
  • the chef that we barely get to know and gets eliminated first and can barely remember that they ever existed by the end of the show
  • the hipster that always talks about their blog/food photography and gives an “urban” and “rustic” look to all of their dishes for aesthetic and sometimes names their dishes too
  • that one chef that’s a klutz, won’t stop messing up almost every single one of their dishes, always forgets ingredients, and completely doesn’t belong there yet somehow made it farther than most people for no reason whatsoever
  • the californian chef that won’t stop making mexican food and seafood
  • the foreign chef that’s just excited to be on the show
  • that one vegan/vegetarian chef that complains a lot
  • the mom that has kids at home and won’t stop mentioning how she’s cooking for them
I'm gonna take a minute and talk about why I love Gordon Ramsay okay

The man learned to cook as a teenager as a way to escape from problems at home. He’s called cooking his “salvation.”

He left his life behind and went to Paris, arguably one of the toughest culinary environments in the world, because he wanted to learn with the best. The man still speaks fluent French and speaks with such awe about the experiences he got to have studying cuisine in the culinary capital of the world.

When he did have a mental breakdown, HE STOPPED. The man had a goddamn nervous breakdown and immediately quit his high-stress job in a kitchen an took a job as a chef on a yacht, until he was better and could go back to the kitchen. When he works with chefs who he can see are working too hard, he stops, and talks them down, and tries to find ways to help take the pressure off them in the kitchen so they don’t break down like he did.

The man has worked his ass off to get to the top of what he does. He has refused to compromise his standards of quality and taste in his food. When American shows just depict him screaming madly at chefs and restaurant owners, they gloss over Ramsay’s commitment to quality and his genuine belief that customers at all levels of restaurant service deserve nothing less than the best. That doesn’t mean he wants every single burger joint to become a gourmet restaurant, but the customers at that burger joint deserve fresh (not frozen), homemade, good quality food prepared with care and attention. More chefs should be like Chef Ramsay in this regard.

And he has failed. Gordon Ramsay has opened restaurants that have been business failures and he’s had to close them down. He’s also learned from all of his failures. One of his happiest days when when he opened a restaurant called Amaryllis in his hometown. While the running the restaurant, he tried too hard, and he lost sight of one of his core principles of simplicity. The customers didn’t like the food anymore, they stopped coming, and he was forced to close the restaurant. And he learned from his mistakes, and uses what he learned to help himself and other chefs. 

Gordon Ramsay loves his fellow chefs - the chefs that are willing to work hard, and are committed to serving quality food to their customers. Not chefs that are content to reheat frozen food and slop it out to their customers - and then refuse to acknowledge that they quality of their food could be better. 

More chefs should be like Gordon Ramsay, okay? More PEOPLE should be like Gordon Ramsay.

Pirates of the Caribbean Chicken Pot Pie


Yields one 10 inch pot pie

The things you’ll need

Ingredients
  • 2 ½ cups all purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ cups salted butter, ice cold
  • ½ cup butter flavor shortening, cubed & ice cold
  • 6 tablespoons buttermilk, ice cold
Filling
  • 2 to 3 chicken breats, boneless & skinless
  • 4 ounces butter
  • 4 ounces all purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped celery
  • ½ cup frozen peas
  • 1 cup corn
  • 1 teaspoon salt
Equipment
  • Large pot
  • Food processor with blade attachment
  • Medium bowl
  • Whisk
  • Measuring cup
  • Wooden spoon
  • Plastic wrap
  • Rolling pin
  • Cookie cutters
  • Cutting board and knife
  • 10 inch ceramic pie dish

Let’s get started!

Dough
  1. Combine flour, sugar and salt in a food processor
  2. Add cubed butter and shortening and pulse until well combined. Drizzle in ice-cold buttermilk while pulsing.
  3. Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 2 to 24 hours.
Filling
  1. Preheat oven to 375°F.
  2. Chop carrots, onions and celery and set aside.
  3. Cut chicken breasts into cubes.
  4. Heat oil in a large pot on medium heat. Cook the chicken for 3 to 4 minutes, until it is white all over.
  5. Add carrots, onions and celery and cook another 3 to 5 minutes. Fold in the corn and peas and then remove the mixture from heat.
  6. In a small saucepot, melt butter over medium heat. Pour in flour and stir until a thick sauce forms.
  7. Whisk in chicken stock and milk and cook until boiling.
  8. Pour the sauce over the cooked chicken and veggies and then scoop the filling into a pie dish.
  9. Roll out the dough to be a couple inches larger than the pie dish and then place on top of the pie. Press around the edges to remove excess dough.

Time to decorate!

  1. Roll out the excess dough and use cookie cutters to cut out the shapes of a skull.
  2. Use a bone cookie cutter to cut out bone shapes and then cut one end off of each bone. Use the longer bone to make crossbones around the skull.
  3. Brush egg wash roughly in the shape of the skull and crossbones on top of the pie.
  4. Bake for 35 to 45 minutes or until the crust is golden brown.
  5. TaDa! You’ll strike gold with this Pirate Pot Pie when it feeds all your hungry maties!
there's three types of people on cutthroat kitchen

1. chef who has to make cake and forgets flour eggs and sugar but manages to grab a single jalapeño

2. chef that gets advice from Alton during the challenge and still fucks up so bad that he does the face at them as the judge walks by

3. chef that has to make a sandwich with no sabotages and instead makes a deconstructed rustic soup