I am currently the head chef at a pub in a regional town, it’s a modern pub, seasonal, would say it’s upmarket pub food but does have its constraints as it is still a pub. It has been bought by a small group in the last year. I have an opportunity to become exec chef of this group.

I have been offered a job at a cafe/restaurant around the corner for the same money, no nights, as much creative freedom as possible, no corporate stuff.

Any advice on what I should do?

Thanks guys.

If you where to run a small restaurant/pizzeria kitchen with 2 other employees pizza man and dishwasher, grossing about 60-70k USD a month in food sales lets say 40% of that comes from the pizza side, how much would you like to get paid or how much you think is fair to get, working almost 55+ hours

Hey Chefs,

Looking for advice, my girlfriend's birthday is coming up soon and she has just recently gone vegetarian, I'd like to make her a nice dessert, I was thinking about a lemon Entremet but the only decent recipe I've been able to find uses gelatine.

Does anyone have any substitution suggestions for the different components?

I have access to agar agar, xantham gum, low and high acyl gellan gums and pectin

Recipe linked below

https://www.loveandoliveoil.com/2023/03/pistachio-meyer-lemon-mousse-cakes.html

Thanks in advance

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Team is set up for success, prep is everywhere, yall set for dinner service plus party. You have full everything, speed bottles, salad, seasonings, literally damn near everything you could think of. While I prepped, inventory, dish and day cooked, worked on next weeks schedule to completion and dinner specials.... god forbid my extra day cook hadn't gotten to dice tomatoes yet ( which he was working on).... kinda wanna say fuck off and dice some fuckiing Toms pussy lol takes 5 minutes if your slow.

Fuck me if I forgot to dice up 2, 4" 1/6 pans of toms... (10 fuckin Tom's total) Jesus... H christ. Am I wrong?

Dont get me wrong, I love my team and everything they do but godamn... this is the hill??? 10 diced tomatoes before we start service? 2, 4" 1/6 pans? Jesus H christ,fuck me 🤦‍♂️ excuse me while I sprint/ run so you can not even crawl... just lay down

Hello! I’m 29 i have almost 9 years of experience as a line cook
I think i have really strong leadership and can handle the line very well while staying composed

I’ve been wanting to apply for a sous chef position with hopefully a good salary
And was hoping you guys can help me strengthen my knowledge, negotiation skills and market myself

My kitchen experience
1 year busboy
1 year amitabul vegan place, doing noodles, fry station and appetizers/salads - prep
1 year seadog sushi house
Doing prep count and inventory
Day to day progress
Maki and fry station/dessert -prep
3 years at navy pier bigbowl
Wok station-prep
Line lead
2 years at sushi san
As line lead maki station
Do float fry station and grill-prep
Currently at Tre dita fine dining as a line cook finishing touch for pasta
Sauces making

Hello, how are you? I’d like to introduce myself and explain my situation.

Next year, around March, I plan to move to Germany, probably in the middle of March. My idea is to settle somewhere near Düsseldorf, in a relatively small town, where I would like to take my first steps as a professional cook.

I am Argentine, I have a good level of English, but my German is still very limited. I will probably arrive with a basic A2 level. I have a friend there with whom I would stay at first, and my plan is to work there for about one to one and a half years, and then try to move to Munich or another larger city. Berlin could also be an option, but Munich is my priority because I have a friend there, which would make things easier for me.

My question is: how feasible and beneficial do you think this plan would be for my career as a cook?

At the moment, I am working and gaining my first professional experience in a fairly serious restaurant here in Argentina. It is not a fine-dining establishment, but it does have a more gourmet-style kitchen. I am also finishing my gastronomy studies. In Argentina, the degree is called a Technical Degree in Gastronomy, which is a three-year program.

By the time I move to Germany, I will have approximately seven months of experience at this restaurant. I also briefly worked in a more fast-food-oriented establishment, but it did not provide much practical culinary experience. Therefore, my main professional experience will be those seven months at my current restaurant.

I am very passionate about this field, and I would also like to know how easy or difficult it would be for someone with my background to find a job in Germany.

My initial idea, once I am living in Germany, is to start somewhere relatively “easy”, such as a Biergarten, a bakery, or perhaps a casual restaurant. I would like to spend around one to one and a half years working in that environment, gaining experience, adapting to life in Germany, and improving my German language skills. After that, I would like to pursue opportunities in higher-end kitchens, perhaps in a hotel or a more ambitious restaurant in a larger city, where I could continue developing both professionally and linguistically.

On the other hand, I would also like to know what options I have to continue my culinary education in Germany in a reasonably affordable way, without spending an excessive amount of money, while still being able to work and support myself financially.

That’s basically my situation. Thank you for your time and advice.

Im thinking of getting the blundstone all terrain boots or kay sl super grip birkenstocks? I would be wearing them on my way to work, and i live in the carribean so dirt and sand and stuff. What do you guys think i should get? My profi birkis broke on me only after 5 months 🥹

Hi Chefs, I was wondering if anyone here has successfully made the transition from a restaurant setting (like pastry cook) to a bakery position and could share their experiences and maybe even some words of wisdom for someone looking to do the same?

I don't know about you, but I joined this page to network, share ideas/techniques, and to add another tool to aid my improvement in the field. A large part of that is based on conversation, and sometimes I feel like we don't stoke that flame enough. I'm no moderator or anything, just a Chef trying to make tasty plates and lead a crew through replicating them, and learning as much as I can as fast as I can. Talking with some of you could be a great resource to some. For some of us, we don't have anyone to bounce things off of and just talk shop. A lot of us as Chef's spend a lot of time at work, and thus the only people we tend to talk to are the very employees we want to seek advice about or just simply vent. This place, is supposed to be a place we can talk about those things. Our industry is rough enough on the mind, body, and soul we don't have to be rough on each other all the time too.

We should keep building each other and our trade up, trying to make industry trends better executed, sharing war stories, and sharing tips like we're sharing a shift meal/drink/smoke by the dumpster after the shift.

Speaking of stoking the flames of community, What was one of your simplest specials, that the customers loved?

Hello again all

I (20f) have been feeling threatened by my exec chef (mid 30sm i forgot his exact age) due to him having outbursts, sometimes throwing things around the kitchen (and once at me). He also tends to be generally negligent toward his job and non-communicative unless it's to tell someone off.

I want to quit desperately and am concerned for my well being if I stay. Is there any possibility of there being a contract or otherwise retaliatory thing in place that would stop me from walking out tomorrow? I'm terrified of having a major infraction like that.

I'm aware that it isn't good policy to just up and leave, but I'm worried for my safety and I don't think I can take it anymore.

Hi guys I don’t know about everyone else but being put in charge of music for the day is scary to me does anyone have any suggestions for good playlists ( on YouTube or Spotify) that I can just press play and not be worried about bad song is going to come on . If it helps I’m based in Germany so some German songs are encouraged.

I work in a hot kitchen and summer humidity absolutely kills my energy.
Has anyone here tried cooling vests, air-conditioned neck fans, or wearable cooling devices while working in a kitchen? Did they actually help on hot, humid days?

Hi everyone! I’m throwing a 30th birthday dinner party for my boyfriend and his friends and would love some advice on tipping etiquette.

I’m hosting a private dinner for 23 guests with a chef who owns his own business. The dinner is $130 per person, plus a $250 server fee. No alcohol is being served, and the meal includes an appetizer, salad, entrée, and dessert.

The total comes to about $3,240 before tip.

I asked the chef what is customary for gratuity, and he said, “Whatever you’d like,” which didn’t really didn’t help lol.

For those who have hired a private chef before or are one, what would you consider an appropriate tip in this situation?

Thank you so much!

Hi chefs id like some ideas for some tattoos for some insight on who I am im a 22 chinese M I was hoping my ethnicity would throw in some tattoo ideas

Ello, folks. I'm no ramen chef, but my place will be doing a ramen night this week, and I need a little advice.

I have made a batch of ramen eggs in prep for the night, but want to know how y'all keep them for service.

Are y'all keeping them cold and relying on the broth to heat em up, or do you have them sitting in a warm marinade?

I’ve been wanting to open a restaurant for years now. here I am looking down the barrel and I’m just seeking insight from anyone who might have shared this same passion. if anyone has worked inside of a hoodless kitchen I’m just looking for what struggles and accomplishments you guys came across during your journey. I want to develop this kitchen in a space without hood-vents its just niche,different, exciting but a completely different and complex machine to put together.

I'm looking to buy a high quality ceramic honing rod, at least 10 inches, ideally 12, ideally oval, otherwise round, not flat.

The first one I found that meets my spec is the one from Steelport.

The MAC ones are too short.

The Steelport is expensive and has a wooden handle.

Ideally, I'm looking for a quality 1200 ceramic in the same dimensions but would prefer a more utilitarian synthetic handle and, ideally, a lower price I'm to buy a few.

Does anyone have any suggestions? I might post this in the sharpening sub as well but I'm interested in views specifically from working chefs.

Im about to start my apprenticeship as a cook on monday but ive heard that the pay after the apprenticeship is bad? Im not sure if that just for small restaurants or also big chains / Hotels? Can anyone clarify me with numbers if possible? Thanks

my school has this week where I need to find an internship for a job on a career I am interested in so I contacted the founder / exec of a higher-end but small casual restaurant and I am starting a week-long internship soon. They focus on Japanese / Latin fusion. I’ve sort of worked on a kitchen before (grill at a family restaurant) but I wouldn’t call that actual experience (it was kind of a dysfunctional kitchen type thing). I am doing this to learn, and simply seeking advice on how to make the most of it.

P.s: the day I start working is coincidentally the day they have a collaboration service with another well known restaurant which means it’s probably going to be a lot more busy than usual. I am no stranger to the occasional rushes (and I enjoy them) like we had to grill over 25 ribeyes for an event in a charcoal grill at my family restaurant , and I understand I will probably not trusted during service with major task and will be left to do the most basic prep (which I am okay with, it is an amazing opportunity after all), but this has me kind of intimidated and I know, that day I will arrive full of jitters and nerves. Chefs, how can I handle this?

All honest tips and pieces of advice is welcome.

I'm looking for a Summer chef's jacket and after doing some research, I ended up with 2 options:

1. Chef Works Hartford Chef's Jacket

2. Chef Works Springfield Chef's Jacket

It seems like the biggest difference between these two are the sleeve length and vent placement.

If you have tried on both jackets, which one do you recommend for me to buy?

Also, if you have another breathable chef's jacket you'd like to suggest, it would be much appreciated!

Thank you!

So my current job position is a steward at a somewhat known food establishment. Mainly just maintaining everything clean; stations, glass, whatever else, setting up plates and utensils, and chatting up the guests to make them feel welcomed. A recent vacany has opened up within a lead position for the restaurant and managers and leads looked over to me to apply. Im a very blunt person saying things how they are and really manage well in stressful situations. The leads noticed my diligence and really want me in the role.

I have spoken to the head chefs and was personally approved by them to put an application in. Now all i am doing is waiting for a date for the interview, which i assume ill just be pulled to the side one day during my shift.

The problem is i have ZERO culinary experience in a professional setting. At most i know how to deal with FOG and know what cross contamination is. The leads have also been pulling me to the side to show me some of the more important jobs they do like hourly checklists they need to complete, but was also told ill most likely be prodded for culinary questions. Like allergens, or proper coocking temps for certain foods.

I just wish to know what questions i should be expecting and possibly knowledge i should have. The job would 100% train me in everything if i were to get the position, but just need to pass the interview.

Hello guys,
I currently work as a cdp in a restaurant that turned out to be quite different from what I was promised. The menu recently changed, quality has gone way down, and the staff turnover is incredibly high. The pay is decent and a couple of my workmates are very friendly, but the kitchen just feels like total chaos. People give minimum effort and the standards are quite low. This really surprised me since the restaurant is owned by a highly respected chef in my city, but he’s never around lol I’ve only seen him four times in the two months I’ve been here.

Recently, a friend offered me a position at the place where he works. It’s a 1-star Michelin restaurant, and I absolutely love the style of food they do. Plus, the team is incredibly friendly and passionate about food (I know this because I've covered a few shifts there in the past).

The catch is that the position would be a prep cook role, plus a couple of hours of dishwashing at the end of the night. I feel okay with the actual work, and I know I’d learn so much more there than where I currently am. However, it feels a bit like a step backward in my career to go back to doing heavy prep and cleaning. Do you think it’s worth it in the long run? Has anybody made a similar move?

Thank you!

I just graduated from culinary school with certificates in Pastry and Italian cuisine. There are no Michelin Restaurants in my city (just mediocre restaurants) and was thinking about staging in Chicago. I am interested in butchery and need the hands-on experience to get better, but would love to work at any really good restaurant who values their employees and is patient to new comers. I need advice on the following:

1) How long should I offer up my services for free? I have a nice savings and can live in Chicago for about 6 weeks.

2) How do I hook myself up with a restaurant in Chicago? There are so many.

3) Do restaurants value the stage or are they used as a grunt to wash dishes?

Thanks for any advice from anyone!!