The French Wars of Religion (1562-1598) were a series of eight conflicts between Protestant and Catholic factions in France lasting 36 years, The fighting ended in 1598 when Henry of Navarre, who had converted to Catholicism in 1593, was proclaimed Henry IV of France and issued the Edict of Nantes, which granted substantial rights and freedoms to the Huguenots. However, Catholics continued to have a hostile opinion of Protestants in general and of Henry, and his assassination in 1610 triggered a fresh round of Huguenot rebellions in the 1620s.
Tensions had been rising between Protestants and Catholics since 1534 but the religious and political situation worsened after Henry II (r. 1547-1559) died from an injury. His son, Francois II (Francis II, r. 1559-1560), crowned king at the age of 15, had been married to Mary, Queen of Scots (l. 1542-1587) who was the niece of Francis, Duke of Guise (l. 1519-1563) and his brother Charles, Cardinal of Lorraine (l. 1524-1574). Although Francis II was of age to rule on his own, his mother, Catherine de ‘Medici (l. 1519-1589) encouraged the Guise brothers to assume control as Francis II was inexperienced and sickly.
The House of Guise, devoutly Catholic, then exercised the power behind the throne and were hostile to the efforts of the Huguenots (French Protestants) who were advancing their vision in France. In March 1560, a group of Huguenots tried to kidnap Francis II to remove him from the influence of the Guise brothers. The plot, known as the Amboise Conspiracy, was discovered and anyone thought to be involved, as well as over 1,000 other Huguenots, were executed. In retaliation, Huguenots began vandalizing Catholic churches and rising tensions led to the Massacre of Vassy in March of 1562, in which Catholics killed more Protestants, starting the first war.
Conflict continued, with periods of armed peace between hostilities, until 1598 when King Henry IV, recognizing that France would never accept a Protestant king, converted to Catholicism (allegedly, with the famous line, “Paris is well worth a Mass”). His Edict of Nantes (1598), granting rights to Protestants in France while maintaining Catholic sovereignty, ended the French Wars of Religion (which had cost approximately 4 million lives) but did not address the underlying tensions which continued to erupt throughout the next century.
French Wars of Religion - World History Encyclopedia :france-cool:
French Wars of Religion - Comprehensive Documentary - Pike & Shot Channel :macron:
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It's absurd and we all assumed he'd get canned until he got interested in working the line and I gotta say he picked it up fast as hell for a beginner. He's got a bitter connection to the worst way and I can say this with absolutely no hesitation, I'm a great cook but I am an AMAZING dishwasher. I soloed a 5 course lunch of 900 people in 2 hours working for a large catering company once. I am S rank on dish and I am scientifically certain if you have a contrary method to mine it's less efficient. If a dishwasher calls in sick I do dish, calling orders, expo, cold side, garnish and plating and watch the pizza oven while co ordination g with front of house and I can easily say getting really really really really good at washing g dishes was absolutely foundsrional. Dish is where organization and mind over matter do separate the wheat from the chaff. The guy is pretty wheat on the line or at least humble enough to not have a bad method or to be corrected before they begin and lack of confidence at this point is his biggest issue he can be a bit too much or a perfectionist and hasn't gotten to understand what a realistic standard is based on how fast we need stuff and that my judgment is absolute (partially mine cause if someone makes something and says they're not proud of it even if it passes muster I'd prefer people not put out food they feel iffy on, but he'll learn pragmatism and not fucking up I. The first place soon enough and otherwise I'll start saying a C is still a pass and risk a send back. He's learning and will get there, it won't come to that point. I've just been there before and have played that last resort once and know it's an option. I'd never do it to this dude either cause he's too nice and good willed. But for full on not giving a fuk guys sometimes you gotta get their food sent back by customers.
I was a terrible dishwasher, I blame dish perfectionism and the fact that everything was designed for people shorter than me.
(My dad would slap me and make me redo all the dishes if he found any dish with any speck)
Your dad sucks. Know what I do as a professional cook with enough authority to tell most people around wm what to do when I find a dirty dish in the pile? I bring it to the dish pit, point out the missed spot and say 'one slipped passed the goalie'. It's fine. There's other dished and it'd my job to double check. Stuff like egg can be real fuckt cause it goes transparent when the stuff stuck to the plate gets boiled into gelatin and turns yellow after cooling. It's really really hard to see. And like, at home you wanna get it real clean on the first go cause it isn't an industrial setting with a big machine that handles it for you. Like, ya do gotta scrub more at home but streaks and whatever generally occur in the drying process and restaurants will have front of house steam and polish plates and cutlery after.thwyre machine washed between services, it's absolutely impossible to have perfect looking dishes otherwise. Water leaves specks on porcelain and stuff.
I'm surprised about everything being designed for people shorter than you cause generally it's the opposite problem where people wonder if all the counters and shelves in a kitchen were installed by giants
I was basically at right angles at the hip.
I eventually settled on something in the middle, but I could never get over how rough the more kitcheny people treated the plates. I was deathly afraid of breaking one or scratching one. Got fired pretty quickly. I did speed up over time, but it was pretty rough
Plates break, people yell 'OPPA!' and you sweep it up and put it in a broken glass bin. It's an industrial setting so you either buy really durable plateware or replace it often. I worked at a place that was too small to fit an industrial oven so the owner just bought used household ovens from Habitat for Humanity or online and we'd go through 4 a year cause they aren't built for what we did to em. Organization and efficiency are the name of the game and you're aiming for good enough.
ugh I definitely felt iffy about the food I put out tonight. I'm really not good with some of the asian cuisines they have us prepare, tonight it was supposed to be a vietnamese beef stir fry dish but like I literally do not know how to do a "stir fry" in a way that makes sense with the set up that we have and the quantity that I need to cook. maybe I could do small batches on the flattop grill but with the other needs I have like, that's really time consuming. But if all this beef goes into the tilt-skillet, which is the next best option, it ends up braising in its own juices and basically makes like, idk a chinese 5 spice tasting sort of pot roast. It's not bad but it's not stir fry
tbh though you know what I think this guy did to y'all? I learned this trick as a child, if you don't want to be asked to do something, do it very badly lmao
I'm doing a restaurant thats expensive as fuck and has a set menu so ideally (our chef doesn't like to do his jive so we wing a lot of stuff but eventually clmpare notes and standardize within a week or so, wish we did this before menu swaps but hey, bosses). With this this there'd just thst some people can't do things as accurate and fast as others and sometimes I gotta adjust my standards during a rush and say what to do different next time later. I'm working to order and redos can be handled for most things very fast cause it's just pizzas pastas and salads but that production lone needs to move and I'm the final arbiter of whether it gets by with a C and do better next time or it's a redo