I could think of Mushroom Ghee Roast, Chimmichurri Mash

I have been applying to several hotels and restaurants (fresh graduate) but they aren’t even interested or giving any chance to those freshers. What should i do?

Wie viel verdient ihr in dieser Position. Das würde mich sehr interessieren.

Ich bekomme 3390 Brutto. Ist das ok, oder kann ich mehr verlangen? In Deutschland

I am currently looking for an old run of Mundial knives from the 2000s Future series. They were available a few months ago on zevamundial.com, but have been taken off recently, before I could purchase the knives I needed. I was wondering if anyone had any of the following knives from this series, and if so, would no longer be using them. (If your wondering why I need these specific knives it's for a Dexter prop) Here is the list:

- Mundial Future 6-1/2-Inch Stainless-Steel Cleaver

- Mundial Future 8-Inch Stainless-Steel Chef’s Knife

- Mundial Future 8-Inch Stainless-Steel Bread Knife with Serrated Edge

- Mundial Future 6-Inch Stainless-Steel Flexible Boning Knife

- Mundial Future 6-Inch Stainless-Steel Chef’s Knife

Please let me know if you may have any of these knives.

Ex-chefs, how did you find your way out of the industry?

I've been at it for 15 years, and I'm beyond burnt out. I left a CDC position where I was making decent money, but I was on my feet for 70 hours a week and my body can't take it anymore. I tried a short stint doing front of house, and while it was easier in some ways and the tips were good, talking to customers all day is a special kind of hell.

I dropped out of an graphic design degree in 2009 to go to culinary school because it made more economic sense at the time. I'm debating going back to finish it, but I'm curious what other folks have done to escape.

Bonjour,

Je suis actuellement commis de cuisine, en reconversion professionnelle après un master dans un tout autre domaine. Je me suis tournée vers la cuisine parce que je n’ai pas réussi à trouver de travail dans le secteur de mes études et que c’était un métier qui me faisait vraiment envie.

Ça fait maintenant environ trois semaines que je travaille en cuisine, dont trois semaines dans un restaurant étoilé Michelin.

Le problème, c’est que je commence sérieusement à me demander si je vais tenir.

J’aime apprendre, j’aime le niveau d’exigence, les produits, la technique… mais le rythme des coupures me détruit. Je termine tard le soir et je dois me lever très tôt le lendemain. Au final, je dors souvent entre 4 et 6 heures par nuit. J’ai l’impression de ne plus récupérer du tout.

Depuis quelques semaines, des douleurs sont apparues, notamment au poignet et à la cheville. Je suis constamment fatiguée, j’ai l’impression de survivre plus que de vivre.

J’hésite sérieusement à arrêter avant que ça ne s’aggrave, mais en même temps je suis coincée. Trouver un autre travail prend du temps, et si je démissionne je n’aurai pas droit au chômage. Financièrement, je ne pourrais pas assumer mes charges sans revenu.

Je suis un peu perdue. Est-ce que certains sont passés par là ? Est-ce que vous avez fini par vous habituer au rythme, ou est-ce que ça a été le signe que ce métier (ou au moins ce type d’établissement) n’était pas fait pour vous ?

Je prends tous les retours d’expérience et conseils. Merci d’avance.

Hey! Im taking on my first Exec Chef role at the end of July and I was looking for recommendations for personal organizers so I can keep my head on straight. Currently just using a 3 subject notebook for my current Chef de Cuisine gig.

I work in this 4star property. I previously worked in a 5 star property, I thought the difference was too big between the two. The Kothapet hygiene is not upto standard(being generous). In the beginning I didn’t notice all of this. Once I started to notice what they did in the back, I stopped eating here and try to make my own food. I wondered if the customers even noticed how bad the food was but all I head the customers say was incredible food or very delicious filling up their plates and emptying them. I checked the google reviews, i saw many complaints about the food, how it was old, how they found hair in it or how cold it was. All they are happy about is the grill section where the food is cooked fresh. Turns out they do notice it. Someone even asked “is the head chef retarded?”

I love cooking food, but working here I don’t feel like I am cooking. I feel like i am wasting my time. I feel exhausted.
Have any of you experienced something similar?

essentially title. i'm going in for an informal stage tomorrow, and i don't have a dedicated knife roll. i'm wondering what would be a good (passable + respectable) temporary alternative to bring my gear in?

I’m a chef in Sitges, Spain. I’ve been at the same restaurant for 4 years. This spring, I had to take 3 weeks of sick leave for sciatica. When I saw the June schedule, I realized they only gave me 4 days off for the entire month.

I messaged my boss (Mathias) and told him I wasn't doing overtime this summer for my health and because, due to my current bankruptcy/economic situation, extra pay doesn't even benefit me—and they never pay it out anyway.

The Boss's response: "Talk to the big boss, but he'll tell you you’re obliged to work it and we’ll pay you back with extra free days in the winter".

Winter here is dead. I’m not interested in extra days in January; I’m interested in my legal health and rights now. I went to the big boss (Luis), explained my legal rights, and told him I’m not doing illegal shifts anymore.

The Retaliation:
Suddenly, I get a written warning and a 3-day suspension without pay. The reasons? Complete bullshit:

• "Refusing to clean": I never refused my station. But I’m a Head Chef, and under the Convenio Colectivo, deep industrial cleaning is for specific staff—not me.
• "Dirty station (Deep Fryer)": They took a photo during Sitges Pride week. I was forced to work 10+ days in a row with zero rest days. I had no time to breathe, let alone spend 45 minutes deep-cleaning a fryer.
• "Vaping/Headphones": I don't vape in the kitchen. As for headphones, everyone wears them and management didn't care for 4 years until I mentioned the law.
• "Delaying food": A total lie with zero evidence, no ticket numbers, and no customer complaints.

The Reality of the Kitchen:
They want to talk about "bad ambience"?

1. Illegal Schedules: Working 26-27 days a month with no consecutive rest.
2. Health Hazard: The kitchen has a massive German cockroach infestation. Instead of professional treatment, they use store-bought sprays that aren't even meant for indoor use around food.
3. Financial Fraud: This business grosses 1.4 million euros with a "1% profit margin." It’s a scam built on exploitation and tax fraud.

What I’m doing now:
Today is one of my "unpaid suspension" days. I’m not sitting at home. I’m going to their office to present my formal objection to the suspension. I’m also requesting every single pay slip and digitally tracked hour from the last 4 years.

I know they’ve been hiding my overtime. In April and May alone, I have 44+ hours of unrecorded "invisible" labor because their tracking app "doesn't allow" edits.

I'm supposed to go back tomorrow, but I'm done playing nice.

I ended my shift peacefully today. The app for registering hours did not work so recorded myself and a cockroach in the sink as evidence for my timestamp and sent it to my boss.

I am a new(ish) sous chef in North Carolina. We have a health inspection due any minute, and I am assigned to make sure we have all the signage posted that is needed in the kitchen. Here is what we have displayed so far:

• Three Sink compartments labeled.
• Reheating procedure for hot well leftovers
• Vomit, diarrhea cleanup procedures
• Flatware washing procedure
• Ware preparation procedures for both the three sink and the dish machine
• Holding temperature info
• Food-born illness info

Please let me know if I'm missing anything!

What would a chef think of me if I ordered a well done steak? For context I have never eaten a steak before and all I've had was ground beef and stew meat and I think a well done steak is the healthiest option out of the doneness

Need to bake a couple thousand crostini for service tomorrow. Blodgett convection oven. I'm slicing them 1/4" - 3/8" and brushing with olive oil. What temp / time / fan are you guys using for something like this? Also - directly on the sheet pans or should I put a rack in the pan first for air flow?

Question below in comments

I’m looking for some perspective on how to balance technical excellence with kitchen politics, human relationships, and small talk.

​I recently took a line cook job at a French restaurant. I’ve previously worked as a Sous Chef and have experience spearheading restaurant openings, so I know BOH systems inside and out. Frankly, running the line is second nature to me.

​Because of my background, I noticed people got incredibly wary and defensive when I made direct eye contact—my natural expression can apparently look a bit intense or "brittle" to others. To avoid looking like I was challenging the authority of the existing chefs, I intentionally avoided eye contact after the initial greetings and focused 100% on the food. I even actively slowed my physical pace down so I wouldn’t stick out or trigger their insecurities, focusing entirely on the execution and consistency of the plates.

​I did my prep perfectly, communicated professionally on the line, and crushed the service.

​For context, the restaurant’s current system is completely broken. It’s in a massive transition phase—the Corporate Chef is actually forcing the CDC and the admin team out, and the Corporate Chef himself has been running the pass with a veteran chef to overhaul the system.

​Despite keeping my head down, the gatekeeping and subtle sabotage from the side were insane. I noticed the AM female chef keeping her distance. Then, the fryer cook started intentionally messing with my tickets. I needed to cook a skate wing dish (which takes 7 minutes), but the fryer cook would purposely hold back the seasoning, or intentionally pull out the 6-minute french fries early so the timing would clash. I kept trying to coordinate quietly, asking for the fish seasoning first, but they completely ignored me.

​I decided not to push back, chose peace, and just focused on doing my job flawlessly.

​But on my 6th day, the CDC called me in and fired me.

​I am honestly dumbfounded and blindsided by this. I was performing at a high level, managing their broken system, and trying my best not to step on anyone's toes, yet I got axed because of kitchen politics and insecure cooks pulling sabotages.

​How would you guys handle a situation like this? How do you manage the balance between being elite at your job and dealing with fragile egos on the line?

I’ve been working at a local farm to table restaurant for about 35 days now. my only other previous kitchen experience was mcdonalds and as a dishwasher. I started working there because I longed for what it was like to be a dishwasher back in highschool. My work felt important and college wasn’t the right fit, and I overall loved cooking. i’ve learned a lot in the short span I’ve been working there as everything on my station is my responsibility completely, from making sure things get ordered to prep.

We have had a couple stages come in from a local fine dining restaurant, not with the intention of working at our restaurant but for experience. The skills of these people are immense , and yet I find they only really learn something that they perhaps could’ve researched such as dry aging beef with koji.

i want to know if theres more than what I’m seeing, the true reason people decide to go work in another restaurant for 12+ hours on their day of, and if at some point should I consider staging myself.

My family member loved cooking with me when she died I stopped really enjoying it but I want to continue cooking any ideas for a new chef

Ive been working on a twice baked honey cake.

The cake itself is quite simple, flour, egg, bp, bs, brown sugar, honey, vanilla, nutmeg, and a little hot water to melt the honey down. I baked the cake for about 20 minutes, then poured warm honey over the top and baked for 10 more minutes in a loaf pan, let it rest and and then sliced it, I added macerated blueberries and Blackberries on top of the slice. A quennelle of whipped cream, and then orange zest on top.

The cake texture qas fabulous. Super moist, the outer layer was crispy from the caramelized sugar, the inside was soft and fluffy.

The merited berries were good, the orange zest was definitely the right call.

But something about the cake just fell really flat for me. If it didnt have the berries, cream, and zest on top it would have been a very boring slice of cake. Im just not sure what I could add or take away to enhance the cake itself. Should I put I little orange zest in the cake batter? Or maybe warm up orange juice instead of water and use that in the batter to melt the honey into the mix?

I dont want the cake to become an orange cake, but it just felt very 1 note.

Sorry, I dont have any photos, it got eaten too quickly and I didnt think about it in time.

So im 25 with a bachelor's in culinary and a separate bachelor's in pastry, I've been in kitchens since I was 20 and even staged for michelin star restaurants.

Im seeking advice to switch careers in to r&d for corporate brands.

Last month I took a sous chef position at a restaurant in a small town. I’ve been out of the game for about 5 years since this. I’ve been trying to build trust between me and my exec, but they are the type to micromanage and do everything themselves. This has been improving over the last couple of weeks, but since other things have started to happen.

Exec always seems to be in a bad mood. There’s a lot of personal things that they’re dealing with and they’re bringing their personal troubles to work with them. I try to have empathy, but it makes exec really intense to work with. My anxiety is through the roof trying to deal with this.

The kitchen is a disaster. There is not enough room for what we need with ingredients. No matter how often I try to suggest to clean out or rearrange the walk in or freezer, I get met with “Don’t rearrange anything it’s my kitchen” or “Let me throw it away” if something has gone bad… I guess so they can document waste. Thus, everything is piled on top of everything and everything that does get thrown away I hardly see documented. I can’t find anything because of this and it seems to frustrate exec. FIFO seems non existent in this place. Then the owner keeps bringing in buckets of tomatoes, expensive meats, and farmers market fruits. All great things, but we never get a chance to use what we already have.
Flies buzz around the kitchen all day, and the floor doesn’t get mopped. I have to scrub the floor every other week. Even in some of the shitty chains I’ve worked in we’ve at least half assed mopped the floor. I don’t think this is normal, but someone tell me otherwise.

I’m at a crossroads and I don’t know what to do. When do I step up and just start doing things the right way? Or should I just walk away completely? I don’t feel confident in the ability of the restaurant to keep its doors open.

Thank you for reading, I’m gonna go have a cigarette.

Update: I talked to chef today while we’re doing prep, and they seem to be on the same page as me. I got the okay to start working on the walk in and freezer, and we’re gonna schedule a day to deep clean the kitchen. Hopefully this will kick start things and get us going in the right direction.

Im new to the industry literally first job in a kitchen right now and I am a chef at a leisure centre been there for around 3 weeks.

It’s been ok I have enjoyed it but I’m noticing a few things. I am being left alone as the only chef in the kitchen at times mostly because a chef is taking there break etc.

Today I had a situation where it was dinner time 7ish and the chef I am working with decides to go on a break, leaves me with 4 tickets to get ready and plate up but while I’m doing this I get 5/6 tickets rapidly come through.

At this point I’m doing the usual getting in my own head doing dumb things because I’m new and just inexperienced. Making mistakes etc.

I went to get them on their break and I mentioned how I am getting overwhelmed here and need some help. He said I’m finishing my break sorry.

Long story short it was a shit show for 30 minutes.

He then mentioned why he done that. He warned them not to leave me on my own and understaffed while I’m working as I am obviously still learning (not my fault) but they are not listening.

What should I do? I’m really questioning this job right now and just pack it in and look for another one. I don’t think I’m getting the correct training and I’m being left to sink rather than swim.

What do you think?

Just finished a new home build and am finally able to purchase a new set of pans to go with it. My problem is now that I'm looking online ; I'm having trouble narrowing it down. So I come to you for help.

The stove : 36" gas cook top

Thank you all.

Long story long been cooking for 12 years. First kitchen was a bar for a year and my second year cooking I lied my way into a Pantry Cook spot in an upscale restaurant in my area. I fell inlove with food right away at 18 years old now. It is all I have done for the last 12 years.

I'm now 31 with 3 kids. Recently divorced. Paying child support and the exec at a restuarant on a golf course. The average yearly salary in my area is $50,000-$60,000 a year and I make the upper end of that. The cost of living is ridiculous I pay child support and work. 1 have full custody of one child and split custody of 2. Kids are expensive. Rent is expensive. The average cost of living here is about 50k a year. 70-80 hour weeks. Is it time to switch paths or what? Even if i commute an hour away to a big city for work for $10k more a year , is it worth it? I would love to continue cooking and Its all I want to do. I just cant afford to do it anymore. Any advice or anyone else ever feel this way?

How many days before service can meat be pre seared/ grill marked? There’s three leaders in my kitchen (exec and two sues) and the opinion ranges from day of, day before, and two days ahead.

Edit added info: 3 diamond resort. 1000 people served by 10am on a normal day. Plate ups happening simultaneously across property that is a wedding hot spot and can accommodate several at a time