In The Weeds with Ben Randall (Chef Ben Randall)

The 10 things you need to know to work in a restaurant kitchen.

Here it is, kids, Installment 1 of our discussion of my time spent at Restaurant B.

...or "Your Constant Mention Of Babydick."

We lost a great man and a great chef last week.

I set out to talk more about Restaurant B, but ended up talking about the multitude of bottles I've violated.

A tough one to listen to; Steve & I record in a moving vehicle on our way to the Alton Brown live show and talk work injuries!

Yep, I left Restaurant B.  I can't go back.  Here's why.

You really don't want to work in a restaurant.  Like REALLY.

Tonight we dispel some kitchen myths and talk dirty to kitchens.  Remember, there are at least 28 reasons to distrust Buzzfeed.

You want the rundown?  You want the primer on the twisted personalities of restaurant folk?  You got it.

Today, we make our first foray into recording a movie commentary track.  Sit down with us as we watch the Ryan Reynolds vehicle 'Waiting'.  They get a LOT of stuff right.  Sorry.

You have a nickname.  Whether you know it or not.  In fact, ESPECIALLY if you don't think you have one.

In the 'studio' with us today is Ryan, our favorite bartender.  So let's get behind the bar!

You know what pastry chefs hate?  Guys like me!  Guys who don't measure.  Welcome Chef Alekka to the show!

We cover what makes jobs the WORST jobs, be it environmental, political or miscellaneous.  Also, don't be a sucky customer.

Today we talk to Chef Renee, a mother, a friend, a private chef.  Born into restaurants but smart enough to not work in them, she's made a career of the OTHER arenas of the industry.

Just don't.

Our first ever shitty Periscope recording!

Recorded live, in front of an amazing audience of only one.

This week the WHO launched a war against bacon, so we LAUNCH BACK!  Also, gluten is intolerated, vegetarians are given their own space, and I will be buying a new mic before we record again.

Tonight we answer a list of questions sent to us by our buddy Josh Ladd (feralcuisine.com), and because it's us, we digress into relationship advice, customer bashing and Star Trek reboot fantasizing.

Ok, if you're an adult human being who plans on eating out in a restaurant, listen to this  Be better.  Have a better time.  Be a better human.

Tonight we're debunking 'kitchen tips & tricks' from the big stupid internet.  Short story; just try stuff.  You'll figure it out.

Gettin' hitched?  Wanna eat?  Listen to this first. Plus, the best best man's speech ever.  For reals.

Today, we get the view from the groom on Steve's wedding, plus a rundown of cruiseship food.

Christmas Food.  You wouldn't eat it at any other time of the year.

Space food, bitches.  Food in space

Tonight we tackle the Force Awakens, suggest that Episodes 1-3 be stricken from canon and in general blow JJ but good.

What can ruin your shift in a restaurant?  Nearly everything!

...but they're crunchy!  (spoilers/warning, we're eating bugs today)

Every so often, someone comes along who changes your course, gives you a push or offers to fight you.   But in a good way.  And when that person leaves us, it's only appropriate to take a moment and quietly raise a glass.  Good shift, Chef Tim.  Take that break.

Sometimes you get the bear, sometimes, well, you know.

It's the end of an inning, not the end of the game.

Camping can be SO much more than just hotdogs.  Also, hotdogs.

Every family has their 'secret recipes', and sometimes they're embarrassing as fuck when you learn that other people don't eat like you do.

I've always hated them up close, but tonight we hate on servers from afar.  We've all had that memorably bad service experience; now you're gonna hear ours!

Tonight, kids, we sit down with John & John from ManBQue!  Learn all about where ManBQue comes from, where and why it started and how not to be a bitch hunter.  They're dropping their second cookbook this month!

https://www.amazon.com/Eat-Street-ManBQue-Guide-Making/dp/0762458690

http://manbque.com

Tonight we get into it with the stupidest customer questions we've ever been asked.  And let's be clear; we're barely scratching the surface.

In which we start out talking about owners we could have done without, and end by roasting fast food, extolling Culver's and saving 5 Hour Energy's business plan.

It's our long-overdue discussion of fast food, how MacDonald's ruined out agriculture and why we should not go to Mars.

This week we're joined by our good friend (and sister) Elise, to discuss everything coffee, coffeeshops & hipster.  Also, we discuss the difference between a replicator (Star Trek) and a Replicator (Stargate).

So we wanted to talk about what it takes to open a restaurant, and why you should never do that silly thing.  Instead we pitch THE GREATEST RESTAURANT EVER.

Let's decode some common food additives!  Yum Science!

Tonight we delve into the murky & disgusting world of foodborne illness, and continue speculating about the KY Deli foodtruck.

Ya think YOUR apartment kitchen is shitty?  Wait until you hear about Steve's!

(find us @intheweedswbr on Twitter, chefbenrandall on Instagram and intheweedswbr@gmail.com . C'mon, bug us!)

Tonight I invade the home of Josh Ladd from www.feralcuisine.com !  We talk everything from BBQ to fitness to steampunk.  And yes, we fix American's cuisine dilemma. It's that simple.

In the past we've told you what you SHOULD have in your kitchen, tonight we tell you what you should NOT have there.  From ridiculous to dangerous to insulting, we review 'convenience' gadgets which should pretty much be outlawed.

...or listen to the SIP podcast and this'll make a lot more sense.  Listen to their episode 157: Shift Drinks, THEN listen to this, my response to that one.  Spoilers, my audio quality's not great because I recorded in my basement.

We're launching a series of mini-episodes, each one dedicated to a single technique or kitchen skill set.  Tonight, WE GRILL!

Look, I've worked in a lot of places. Like a lot. Tonight we just peck at the surface of the giant list of folks that I owe apologies to. If we truly are products of our mistakes, then there are some people out there who are partially products of MY mistakes.

Get the equipment you need to make the food that you want.

Man, do I have bad news for you.

Good evening and welcome to "What Would You Do When Faced With An Active Shooter?" and other tales from the seemingly completely unprepared world of restaurants.

What do superheroes eat?  You know you've always wondered!

With a little forethought, you're gonna be alright.  And so will your turkey.

What's REALLY in your food?

Hosting a big holiday dinner this year?  Scared yet?

You walk in the front door of a restaurant & what do you see?  Not the seething stockpot of hatred.  Oh, but it's there.

Today we sit down with Dave Gebhardt of Rogue Philanthropy (roguephilanthropy.org) to trade industry stories, ponder the future of fine dining and discuss how to make a charity-driven restaurant work.

I know it's almost Halloween, but I want you to NOT be afraid.  Trust me, it's gonna be ok.

What do Presidents and Wannabe Presidents eat?  What does this tell us about them?  And what is Jimmy Carter's backup band called? We cover ALL of this in tonight's white-housed and red-eyed episode!

This week we discuss what makes a good first date restaurant, and due to recording technical details, it sounds like I'm interviewing Steve's Force Ghost.  Please be aware, we DID NOT record this episode on a ouija board.

Tonight, we discuss undocumented robots smashing strawberries, naked waitresses & why you shouldn't saute naked.

http://www.mindbodygreen.com/0-25412/a-naked-restaurant-is-opening-in-london-theres-a-45-000-person-wait-list.html?utm_source=quickanddirtytips.com&utm_medium=referral&utm_campaign=pubexchange_module

https://www.youtube.com/watch?v=49ht-GHpm5U&feature=youtu.be

It's a new year, and so it's time to do a thing.  I'm going on an all-Soylent diet for the next two weeks!  We discuss the history of meal replacements, as well as their appearances in sci-fi.

Tonight we discuss notable Chicago restaurant closings, the future of the restaurant industry and we get our first update from the Great Soylent Experiment.

Yo, in this episode we discuss the differences between off-brand 5 Hour Energies, alternate flavors for legit 5 Hour Energy, time travel and my ongoing experiment with Soylent.

Oh, man.  Tonight we're joined by Andy McElfresh of Edumacation fame (as well as numerous other accolades) to wrap up our Soylent experiment.  Andy smears nutrition science facts all over the podcast tonight, and we speculate about astronaut bathroom arrangements.

A youngster from the woods of Northern Michigan chooses a life where everything is either hot, sharp, heavy or angry.

On to bigger (?) and better (?).  Yeah, we'll see.

And we're on to a bigger city and into the underbelly of hotel work.  Bon Voyage!

Time to get all fancy schmantzy.

Tonight we weigh the merits of a Taco Bell that serves booze, we imagine a world in which Bill Murray is the new Ronald McDonald & we add a new food truck to the KY Deli empire.

Today I sit down with Chicago chef Michael Torres to talk restaurant beginnings, career choices and work/life balance.  Also, he lives in a magical part of Chicago.

So you're dead.  What is everyone going to eat at your funeral?  Is that food your legacy?  Do you give a shit?  Remember, you're dead. Also, we discuss how to run a restaurant into the ground.  Or, in this case, the bay.

Tonight we define some restaurant terms, some common, some uncommon, some totally made up.