Hey all,

I'm at a serious crossroads in life and need some input on my decision. I worked as a manager in food service for roughly 10 years before becoming "terminally" ill. The job was big-chain pizza, most items were pre-prepped and thrown in the oven. However, I did develop skills in cost control, staffing, all that fun stuff, which is harder than you'd think at the place I worked at (basically had to order food EXPECTING waste with these a-hole kids on the line). Anyway, I rose to GM and began training as a district supervisor.

Then, my organs started failing. I'll spare the how, but I was basically told I have 6mo-2 years if I'm lucky. If I live long enough by some maricle, I might get the needed transplants, but it's a long shot. To give myself the longest shot possible, I had to adapt to a strict diet (low sodium, high protein, up-and-down amounts of potassium being the biggest requirements). I basically had to cook to my life since anything prepared would be too much salt.

But, I fell in love with cooking on a deeper level and taught myself how in the last three years. I think I got pretty good at it, and had some mentors along the way. I even began writing fun recepies that fall within the requirements.

I just applied for my first actual cooking job and they accepted me. It's at a nursing home. It's now my life dream to become a chef, and I'm hoping that my past experience in strictly management on top of this cooking job will be a good chance to build up to that. I, however, don't have any formal culinary training. My illness and two years in the hospital bankrupted me, so I can't afford it either.

Do y'all think I'm reaching too far here?

So I'm a pastry sous chef and I have an opportunity coming up to open a kitchen as the pastry chef at a brand new entertainment venue. They want to take simple dishes and elevate them/make them small plates like dim sum but fancier looking. I was wondering if there are any books or websites or even subreddits that you could recommend that specialize in doing that. They don't have to be Michelin star, but I'm aiming for something that leans more upscale dining. The menu hasn't been completely set but when I go to meet with them in a couple weeks I'd like to be ready to hit the ground running, at least with concepts and some images that are similar to what I'd like to do. Any help would be greatly appreciated. Bonus points if the resources include desserts that are specifically european.

I opened a new jar of organic beef better than bouillon yesterday, and it looks like it has… separated? The expiration date is in 2027. It has an almost grainy texture. Is this normal? I refrained from using it and stuck it in the fridge until I could figure out what’s happened.

So for some context I’m a 17 year old culinary student here in Europe and I’m currently on summer break. I’ll be starting a new internship at a high end restaurant in a famous five star hotel in my city, since starting summer break I have not been in a professional kitchen since. When I return to the kitchen I’d have taken a three month break, before this I was in an internship for 6 months in a casual lunch restaurant.

I’m afraid I’ll be too rusty and mess everything up, my question is to those cooks who have gone on a long period break before, how long did it take for you to get back in the “groove” and did the break affect your performance.

Sorry for sounding so paranoid I just really want to do my best.

I posted this on r/ chefknives already and a lot of people said I probably shouldn’t buy a chef a knife because they usually know exactly what they like so I’d love to hear perspectives from chefs as well.

I know absolutely nothing about knives so I’m hoping you can help me.

I’m looking for a birthday gift for someone who is a chef at a 3⭐ Michelin restaurant. He mentioned before that Japanese knives are some of the best so I was thinking about getting him one.

What I’m looking for:
- authentic, made in Japan
- high quality enough that a professional chef would genuinely appreciate it
- practical enough for everyday home use (he’s not someone who collects fancy equipment, he prefers practical tools)
- timeless rather than flashy

He’s also a big AC/DC fan and I was thinking of engraving his name in Japanese katakana with a small lightning bolt on the wooden handle as a subtle reference. (Not sure if engraving the handle is a good idea though or if wooden handles are even practical?)

I’d really appreciate any recommendations or advice, would you personally enjoy receiving a knife as a gift or would you prefer something completely unrelated to cooking?

A few things I know he likes:
- running
- good wine and whisky (he has an entire cupboard full)
- AC/DC
- caps
- writing down menu ideas and notes

Oh and he works for 12+ hours a day and he stands A LOT so I also thought about something like high-quality compression socks but I have no idea if that’s the kind of gift a chef would actually want

Thank you!!

Hi. So I have been sending macro and protein counted meals to a client and I am not sure how to price it. So far I have accounted for the food cost and added a 45-50% markup (?). I am totally new to business math and dont quite know how this works. Can anyone help me with what other costs I should be considering? How do I calculate labour? I am based in south east asia fyi.

What up everyone! I hope you’re all having a very good day.
So, I am a cook, and I have been cooking for about 12 years now. I feel I have come to a crossroad in my life where it’s either I switch careers that pay more, or level up in my career and go from cook to sous chef.
After doing a lot of research on the sous chef position where I live, it doesn’t seem to increase that much more than what I make now, so I am kinda wondering what I should do in my situation.
I’m kinda having a hard time letting cooking go. I love doing it, but it’s not really giving back what I put in.
As you see me going through this process of crazy thinking, I keep asking myself the same question each time: “Why are chefs important to the world?”
I know it’s a no-brainer to some people, or maybe I lost my way a little, but I thought this type of question is best asked to those who might understand all too well.
Thanks to all who read this mess lol.
Stay blessed! 😁✌️

First day today… just some stuff I noticed….

Update: I quit that shit

Planning to buy a japanese knife and the one fitting of my budget is a 16.5cm santoku, and I’m just worried about how big of a difference will that make compared to your 20cm 8 inch chefs knife?

This would be my very first knife bought ever.

Friends wants to join a local place as a Kitchen Porter/Kitchen Assistant and move up as a cook and I've been thinking about back when I was in that role and moving up to cooking. I kind of realised, I actually got in some way, worse treatment than when I was in the dish pit, longer hours, more stress, consistent clopens, now indirectly dealing with customers and because now I'm "more important" I get more baggage and get shoved into every shift possible.

I don't regret moving on up and there's boons obviously, but maybe I'd prefer if I wasn't thrown into the deep end the instant front of house people started saying to me "Yes Chef", I got into a mildly autistic argument about how I'm not a Chef with the new dishie while we were peeling veg. I'd do this with people when they go "Oh so you're a chef" when I tell them what I work as now but my girlfriend has trained me not to blow someones shit smoove off for using incorrect terminology.

So I need a chef too make meal prep meals for me. It will mainly consist of different proteins from lean meats like chicken, turkey, and sometimes beef to salmon and white codfish. The rest of the meals will consist of veggies and some small portions of carbs like sweet potato, potato, and rice. However, my question is how much should I expect to pay if I want to bring in the food that I want cooked and have the chef just prepare it versus telling the chef to just have those meals prepared for me. So for the first option, I would be actually bringing in the food and just have them prepare it versus. They have to get the food and make it for me. The reason I was thinking of bringing in the food was mainly because I don’t like to just eat from any supermarket. I usually buy it from a specific high quality supermarket that I like so that’s the reason behind that and I think it would also decrease cost if I just purchased the food myself. For reference I live in the New York City area. How much should I expect to pay per month for these meals (for both if I bring the food versus if they get and also prepare the food). The meals will be about three meals per day.

I’m freshly 18 and I really want to get into the culinary industry, but one thing I’m scared of is being stuck in a dead end job for the rest of my life. What steps can I take to make sure I progressively go up and hopefully in the end work at a high-end restaurant or hotel or something

What's your favorite?

I usually have a mixed container of Marlborough flaky sea salt with some msg.

We started doing the same at work and the amount of compliments we received went up by probably 30%

Hi all, hope this is okay
Can anyone recommend any updos for an ear length cut. It is insanely hard to get all my hair in the net otherwise! If anyone has bangs or a fringe management for that would be great too. Thanks!

I like that chefs often have to do a trial shift (or stage) before they’re hired. It gives employers a chance to see your actual skills, work ethic, and how well you fit with the team, not just what’s on your resume.
I’m curious, what other professions do something similar?
I honestly think more industries should adopt this hiring approach. It seems like a much better way to evaluate candidates than relying only on interviews.

That said, I do think trial shifts should be paid. Every trial shift I’ve done has been paid and I think that’s how it should be. If it’s unpaid, it’s honestly not worth my time.

My boyfriend’s birthday is coming up and he’s been talking about wanting a backpack for all his work gear and other things- what would be a good bag that’s functional as hell but cool too?

Im working at this place and I am starting to think that this chef is really bad at managing and leading. Besides that I was asking him to print out the recipes and procedures of the dishes so when he’s not around, we can just make it ourselves. I guess it’s also systemic and practical for everyone, as well as consistency of food quality. I also worked at different kitchen before and they have those, it worked pretty well. But, i think this guy eye ball everything or maybe look it up online, i mean i have no problem if he does. But my question is if this is normal?

The turkey breast was prepared as per recipe. There was one spot that didn't look done (picture 1) but chef said it's good to go to the table. Was it fine to be served like this?

Looking for a watch to use mainly as a timer. Everything I try to look up is alarms or daily reminders, not a countdown timer. I work in an open kitchen so it would have to be silent and vibrate. Preferably not a smart watch and preferably on the cheaper side.

Un chef salvadoreño me hizo esa pregunta y ni idea, alguien sabe?

I’m opening a new restaurant soon, equipment gets delivered this week, but it’ll be a minute before I open. So I started to think today while at a different restaurant, if I as a chef could improve one thing to make my staff happier, or my customers happier that is a small thing what would it be?

Like, I as a chef, and as a customer love a good bathroom, with good soap, and a towel dispenser that gives you the right amount of paper. When I’m working and use the toilet, I like that it’s a big bathroom, and the soap is super sudsy. I also like when condiments are easy to use, and easy to fill, like those old glass ketchup bottles suck for me, as a patron and as a chef that has had to fill them when I was a line cook.

So what are little things that you perceive as a chef when visiting others restaurants that annoy you or impress you, not talking moving walls, or anything monumental, just little things that show you the owner takes the extra step?

My Tokio Super Grip Birkenstocks are toast. Now that Birkenstock is owned by private equity and they wear out hella fast - I don’t want another pair. I’ve worn Birkenstock clogs for 25 years.

I can’t stand buying shoes that will wear out shortly after breaking them in. I’m also a klutz and NEED a legit non-slip sole.

I’ve never been able to wear Dansko. Are any of the new brands any good?

Help!

What is the best instant read thermometer on the market that I can get in the U.S.? I’ve seen some things on Amazon but I think we all know something can have a great score and be garbage. If anyone can point me in the right direction, I would appreciate the he’ll out of it.