9 ms·
> you never gonna even be good at flipping burgers i promise you this is not true understand the chemistry of fats an denaturing of proteins, understand myogl
by jackdoe 8mo ago
> you never gonna even be good at flipping burgers
i promise you this is not true
understand the chemistry of fats an denaturing of proteins, understand myoglobin; it is not much different than understanding anything.
nothing stops you from trying to make the best burgers in the world
be curious, ignorant and kind
- iberator 8mo agoI know because I just got laid off from McDonald's. It's very hard: stress, speed, precision, noise. You are competing with people 20 years younger. It's like watching professional athletes vs school soccer
- jackdoe 8mo agosorry man i cant even imagine what you are going through i didnt mean to be condescending or anything, i just truly believe that people are amazing to be amazing however requires food and roof and a bit of luck i honestly dont know what i would do without a job, its hard to break into trades i hear, and also seems to be hard in mcdonalds i will probably start a tool and die shop or something, or a burger joint, smash burgers only (those the only ones i love to make)
- jimbokun 8mo agoYou must have a lot of capital already if those are realistic options for you.
- jimbokun 8mo agoYou are talking about being a professional chef, not a fast food employee.