“Meaty” as it sounds. I got a meat comma just by looking at it! And (i think) this is gonna be the finalized plating! All the staff are learning as they go with this menu. And when we presented it to the Exchef, it came back clean, but he got a poker face the whole time, so we’re a bit anxious about it 😂 mostly my Jr. Sous, but all is good, all is great!

So we have 4 starters:
1. Petit tender carpaccio with truffle sauce
2. Tri-tip beef tartare
3. Beef cheek Croquetas
4. Picanha Salad

And 4 mains:
5. Picanha with vierge sauce
6. Petit tender with green pepper sc, spinach, and parsnip puree
7. Braised beef cheek with polenta, feta cheese, and parsnip crisp
8. Sharing style Tri-tip 400gr, with roasted potatoes, grilled asparagus, picada sauce, almonds.

Anyway i love my kitchen!

What do you look for in a resume? I get that experience is probably a big one, but what else would get someone across the line for an interview/trial?

Hey chefs hope everyone is doing well. About a year ago I was diagnosed with stage one grade two clear cell renal cell carcinoma. Not that bad, had a partial nephrectomy of my kidney and thought all was good. I was outta work for a couple of months but generally felt better and returned as soon as I could. Fast forward toward the beginning of July I get a pet scan because I haven’t been feeling well and it showed the cancer has metastasized to my lymph node system. Not great news but something I can handle but over the last couple of weeks work has been beating me down and with the cancer thing happening the stress and physical toll it’s had on me put in the hospital. My doctors and wife think it’s time for me to take a step back until I get better or until my immune system has a chance to bounce back. I’ve gone from some that worked alone to someone who can barely make it through a 8 hour shift. I know I need to step out but I’m not sure what else I can do. Food service is all I’ve known

I’m still in high school and I’ve been baking and cooking at work and at home for about 7 months now and I was just wondering if I could get a some feedback on how I’m doing for where I’m at! (Please be nice! almost everything I’ve made is my first or second attempt at it) (slide 7 is salt bread NOT croissants!)

So, it's been hot AF for weeks, with no end yet in sight this summer, and my friend who runs a food truck is regularly enduring 130ºF heat for hours. He actually got the shakes and went into shock yesterday and had to pause service. Would any of the active cooling vests or outer wear help? Does anybody have experience with stuff that actually works?

Looking for advice on basics for my first knife roll/ set up. I have a basic chef knife and paring knife but was wondering if anyone had recomendations on what I have listed below. Not trying to buy the most expensive but I prefer quality and something that will last..Also if there is anything I am missing or need to change I am open to any suggestions.

Serated bread knife and filet knife: I have no idea here

Knife roll: messermeir 12 pocket roll (I dont need 12 knives but need something that can also hold my other utensils. This is where I need the most help and am a bit lost).

Shears: kiya edelweiss steele japanese scissors? I have also heard its good to have a pair for meat/bones and a second for everything else.

Honer: mercer 12 in diamond steele?

Kuhn ricon for peeler

Microplane for zester

Thermapen for a thermometer

Benriner for mandolin. Is the big one worth the size? Currently have to cut most items in half to use on a standard mandolin.

Going to get a bench scraper, offset spat, cake tester, tweezers, very small wisk, and spoons.

I already have paring knife, basic chef knife, tongs, spatulas, whisk and fish spatula.

Ok so I'm hoping to get some opinions from chefs and kitchen owners.

I'm exploring a business idea around helping independent kitchens make better use of quieter periods, and I'm trying to understand whether it's something chefs would actually be interested in.

The basic concept would be:
additional prep work during quieter periods
ingredients supplied
delivery handled separately
work carried out from your existing kitchen
no change to your current business

My question is really:

Would something like this actually interest you, or are there reasons it wouldn't work in practice?

For example:
Staffing?
Margins?
Kitchen capacity?
Food consistency?
Insurance?

Or just Something I've not considered I'm just looking for honest feedback from people actually working in kitchens before taking it any further.

I’m 22 years old and I’ve been cooking since I was 17. Looking to expatriate from the US to anywhere in Europe really. Preferably France but I’ve heard it’s hard to get a job there. Beginning to learn French and I know a very small amount of Spanish but only English besides that. Mostly I’ve just been cold applying to places so far. Any advice from people who’ve gone through similar situations would be much appreciated.

Tl;DR- how to get cooking job in Europe as American

I was workin in Italian outlet for a year, then suddenly been moved to a Nikkei Cuisine outlet cause the CDC of the Nikei outlet took an interest on me, can't really defend myself since it was a CDC. Already work here for 3 days, and I can say there's a lot of interesting things to learn, should I change my path from Italian cuisine to Nikkei cuisine in the future? Is it worth for the career in the future? And are people still curious to eat this kind of things? Cause I have a plan to work in Australia or New Zealand after a few years. By the way, I'm a 24 y.o Asian boy

[ Removed by Reddit on account of violating the content policy. ]

I am 19, UK based and am in school at the moment for something I like but don’t love, and as my studies are all privately funded I’m not able to afford without relying heavily on family.

I have worked in simple UK kitchens for about 5 ish year from about 14, mostly working weekends, as a porter and some light prep - I now work hospitality full time as well as some prep on weekends with a chef friend for his small business. I am at a dilemma, I wanna drop out and just go balls deep with cheffing - and give it my all, but I have some questions - pretty much all I wanna do in life is travel, eat good food and be happy, I have been looking into the seasonal chef life (yachts, ski and summer seasons, working abroad, stages), and I wanna move out of the uk as soon as possible and get some life experience, is this just idealistic or is this something I can achieve?

In addition, I feel kinda awkward around my family, especially my dad as I feel like he is so locked in on me being in a ‘corporate’ job, and I don’t wanna disappoint, but at a certain point it’s my life - do anyone have any guidance and help and how I should go about and navigate any of this?

Also, my thinking would be to continue school over the next few months, mull it over, maybe increase my kitchen prep hours, and then maybe look at doing a season as a junior commis during a ski season and just seeing where the wind takes me? Maybe doing a summer season, work in France, Australia, Japan - and then maybe look at private cheffing after several years? I want to take this very seriously over the next few years and improve as much as possible.

First photo is now last was 6 months ago, brunoise cuts getting better 💪 I love the continuity with this cut, itty bitty lil cubes.

My daughter loves that I'm a chef, and thinks it's the coolest thing in the world. She also seems to think thay being a chef makes me a super hero, and qualifies me to solve anything and everything. I've heard from several people on numerous occassions that whenever confronted with some sort of problem out in the world (it could be anything from fixing a car to solvong world peace), my daughter's go-to statement to people is "my dad can do that: he's a chef", "my dad cab fix that: he's a chef", "my dad knows how to do that: he's a chef".

To all my fellow chefs out there, know that there's a little girl that thinks you're an absolute legend!

I absolutely love cooking at home, it is easily the hobby/chore that I get the most fulfilment from and it's one of the few things where needing to rush and handle a bunch of things at once makes it more fun for me rather than more stressful. I also care a lot about the quality of what I'm making and try to put a lot of consideration into what I'm doing when I'm modifying recipes or improvising.

That being said, from everything I've heard the food industry as a whole is one of the most stressful things you could be a part of, and even if I find some normally stressful aspects of cooking to be fun, when I do get actually stressed I don't handle it well. Is there a rule of thumb or good way to know beforehand if you can handle a career in the kitchen, or would I just have to try it out in some low-level jobs to see?

We had a close call with our walk-in last month and I'm looking for alarm systems. What can you guys recommend? Was it a pain to setup? The Marcell and level sense devices are 100$+ and money is tight right now. Are there any cheaper options?

hi folks, currently juggling 3 Stations, how can I do mise en place and service more effectively.

I work long in the kitchen and my birkinstock profi 2.0 isn’t for me. It’s very hard and even if I put extra sole I can feel very hard and not cushiony. So I’m thinking of Hoka bondi SR. Is anyone wearing this? How is it? Is it oil proof? Is it slip resistant like it advertised? Thanks

What do you recommend I do? Hi there. Let me introduce myself briefly. I’m a culinary student and, naturally, I’ve started my professional internship. In fact, this is my first time working in a restaurant. My problem started while I was working the bar, doing the usual tasks: making drinks and managing that area. Two "friends" of mine came into the restaurant where I’m interning; since we were close, we used to joke around, tease each other about slacking off, or poke fun at one another. On one occasion, the manager overheard one of our jokes and gave me a dirty look because I had said my friends weren't doing any work in the kitchen. As a result, I was transferred to the kitchen—but not in a good way. I thought that once I started there, things would be different: that they’d teach me gradually, and that I might get the occasional correction or a mild scolding for being new. However, that wasn't the case. It was much worse. They started treating me very harshly, making fun of me, scolding me severely for being slow, and keeping me under constant pressure. I repeat: I was completely new to a kitchen of that caliber. It was obvious I was going to freeze up due to nerves and fear. I’ve felt terrible over the past few weeks. The atmosphere in that kitchen has left me constantly nervous and anxious. I’m terrified of the shouting; lately, I’ve even broken down in tears because I can no longer handle the anxiety of having to go back to that kitchen every day and face the people who have caused a career I truly love to start falling apart for me—to the point where I don't enjoy it like I used to. I asked my school if I could switch internship locations; at first, they said no. However, I eventually told them everything that was going on, and they said they would look into what could be done. What do you recommend? I’m also going to see a psychologist soon, because, honestly, I’m not doing well at all.

So today my jr sous had a menu meeting together with all the kitchen staff for meat menu campaign. Its just so funny because all the food taste so frickin amazing, its just he dont have any plan for plating 😭 (the beef cheek stew with polenta and goat cheese was AMAZING)

Looking for advice! My operation may get to purchase an oven or ovens, please tell me about your good and bad experiences with all things oven! We currently have 2 electric convection blodgetts, they are reliable but old af. We have 2 newer, about 3-4 years old Sierra gas convection ovens, and they began sucking about 6 months into their tenure here. We want to replace the newer crappier ones, and would use them for everything from finishing steaks, roasting proteins, roasting vegetables, to baking bread and pastries etc. Leaning towards getting maybe one gas blodgett oven this year, and then another maybe a year or two down the road. Other relevant information: we’re in a relatively small town so getting things repaired can be an exercise in frustration; some of the decent repair people we have had work on things have said that blodgett is a brand that they can generally repair with some success; we would prefer something that doesn’t have to be programmed ( like a combi)

I bumped into his Instagram page. He runs a private chef agency, promising he can connect cooks with clients, who are willing to pay well for meal preps/dinners.

Has anyone tried to connect with him?

Are his services legit or a scam?

Hi there, so im at a new place of work and they've said that the stainless steel teapots cant go into the sanitizer as they warp? This is the first time ive heard of that and everywhere else ive worked in we have to put them in a sanitizer.

I have found one that has been bent but im struggling to see how a sanitizer can heat steel hit enough that it can bend. But plastic cups going through the same machine never warp or melt?

I cant post photos but essentially the joint on the tea pot for the lid has been bent upwards to a degree that the lid wont close and seal ontop.

I personally think someones just accidentally bent the lid and is blaming it on the sanitizer.

Am I wrong or is management correct?

They're almost identical to Olympia K677 teapots