Feels bad for that stage kid, honestly, because two years on a diner line is real experience and parking him on salads for a year just wastes it. Longest I saw was a guy stuck on fryer for 14 months at my old spot and he got faster at fries but learned zero about actual cooking, then quit for a grill job down the street. Tbh the good kitchens I've seen move people up when they show they can handle it, not when some calendar says so.

Did you try heating it in small spots first or go straight to cold pull? Curious if the clear was already soft from sitting in the sun before you started.

Wait, she could see her whole life and still picked that?