Serious Eats - seriouseats.com

the list is...interesting, but I also gotta call BS...most of these rules are just personal preference...for instance, I WANT a waiter to give me a name; i EXPECT the waiter to guide me when I order...i expect a casual, easy-going tone...I want to know that the waiters are human beings that care about the food, the job, and importantly, me. they're not just robots.

@wunami--
I don't even know what to say to that...my amusement at your "at least i'm honest"-ness has overshadowed any annoyance i've felt at having a fraction of my life wasted.

well, i'm from an irish family, so...whiskey, basically.

given that i work in a combination bakery/coffee shop/sandwich shop...my stoner food possibilities are pretty much without limit.

I've tried these a couple times, and found them consistently "meh." not as good as fresh made falafel, but nowhere near as bad as the "casbah" boxed stuff we use at work, either. i'd give them a "C."

it's really not all that hard...i used to drink the stuff like...well, like it was water. about six months ago, though, i got on a diet that forbid any form of the stuff(diet or otherwise), and i more or less immediately lost like ten pounds...ever since then, i haven't kept it in my house...water, juice, coffee, beer, wine...there's enough alternatives that i really have no need of the stuff. Every so often i'll have a soda at work--but we have these really tasty Blue Sky organic sodas, and i bust my ass at work, so i feel like it's OK then.

we use EdenSoy at the cafe i work for...i find it amazing people order the stuff, mostly, i think, because they don't fully understand what soy is supposed to taste like, and that you can find soy milk that doesn't taste like crap.
Oh, and the Vanilla variety is even worse.
Also--I can believe hemp milk would not taste particularly appetizing...hemp, as i hear from the more grown up stoners in my neighborhood, is a miracle plant, with all manner of uses, from fabrics to glue, but i'm going to guess that milk is not meant to be one of those uses.

I can't believe it...it looks like you guys totally FORGOT Tomatino's Pizza & Bake Shop....this really IS the best pizza you'll find in Montgomery...Forget Tony's--it used to be good in the 80s, but has been shit since i've been alive enough to know good food....granted I work on the bake line at tomatino's, so maybe i'm a little biased...but i've at least got some good stories...

foodservice careers are great for people who thrive in chaos. most of your coworkers are not the type you'll see in church come sunday. most, in fact, will have serious drug/alcohol problems and cuss like sailors. a real, functioning kitchen is nothing like the happy, clean hollywood kitchens you see on food network.
If you're cool with this, proceed.
I wouldn't say having no foodservice experience is definitely a handicap, but if i were you, i'd go out of my way to, if only one or two shifts a week, find a restaurant job, even if it's just scrubbing dishes.
(this sounds stupid, but don't discount it--i started out as a dishwasher and have busted my way up the chain; i'm finally going to culinary school in the fall, so obviously not having that institutional education hasn't hindered my career that much.

oh, and one more thing--you're not going to make any money. like, none. straight out of culinary school, that will MAYBE qualify you to work a cold prep station. you'll make perhaps $10, maybe $12 an hour, work long shifts in hot and wet--and frequently very dangerous, by the way--environments. as i've mentioned above, your coworkers will be a colorful breed, to say the least. don't expect too many smiling faces, either. about half way through a shift every night, one thing will be on everybody's mind-- "why the fuck did i choose this career?"

Um...hey Serious Eats? I've been a pouring beers for oh, about five years now. How 'bout you stop telling us how to plate our food/drinks and let us do it however we feel comfortable with?
among the beer enthusiast community, foam is a hotly debated topic; "you want the largest head possible will get you, aside from a few sophomoric giggles, angry glares from about half of the room, because it's an individual decision, and everyone is different; I prefer about half an inch; my buddy prefers around 2, 3 maybe, inches. neither of us is wrong, and we both appreciate good beer in our own way.

Um, Occam's Razor--all those reasons listed sound really nice, but let's go back to James Carville--"It's the Economy, Stupid!" the reason we're buying less Organic Milk is because it's a dollar more than the store brand, and when you can't even make your monthly bills, stuff like organic and vegan-friendly food amounts to little more than luxury items, which are cut out as purse-strings tighten.

dmarina--i've added extra wheat gluten--about 5 tsp, i think. and as far as shaping goes, i shaped it about the same way i would a loaf destined for a pan--i rolled it out with a pin, and rolled it up, then shaped it.
It's weird, and i'm thinking the agave nectar may be the biggest problem; i've made this recipe before with regular sugar and it's always worked fine...i'll try it again tomorow and find out for sure.