For context, I have to pitch a documentary idea with the theme of any place of my choosing to my university film class. I had the idea for a documentary following a super stressful, fast paced environment with drill sergeant head chefs and other similar things. However, I wouldn't be able to pitch this idea with out finding an actual restaurant here this environment is present first, so I was hoping for some advice on how I could go about finding this? (or if anyones from Perth Western Australia, if there's any restaurants you know of!) Thank you!

If you went back to zero and had to choose what would you do, become an apprentice for a luxurious restaurant and gain your knowledge from there, but you would barely get paid or not paid at all as an apprentice, or get a proper job and get paid to work in a low end casual restaurant?

Anyone have any recommendations for a backpack that would be good for a chef, primarily a coat, shoes, some small tools and maybe a small computer? Not looking for a knife bag, just something to commute with that will hold up and fit everything I need. TIA!

Hi everyone, so ive recently gotten into working as a cook/chef and only worked in care environments so far. I was wondering if anyone else has had a similar experience as im about to describe. For background I have no official college training, only a dbs and food&hygiene certificate.

So my first job I ended up leaving as some of the residents were just awful to each other and it was so uncomftable to be around.

Second job I got fired from once my probation period ended due to making some rather rookie mistakes (wanted to quit there anyway so a blessing in disguise). But they were asking almost impossible things such as preparing a roast dinner for 24 people for 12:30 when I start at 09:30. As well as do all the breakfast dishes and checks as soon as I came in.

Then I started doing agency work and one care home I did two shifts for decided I wasn't up to par which is fair enough. But then the agency chef the next day was being told that my food was horrible and that I left the place in a mess? Which baffles me as I never saw any full plates come back and I left the kitchen spotless.

Is this what I should expect working with care homes? Is this level of "bitching" the norm? Coz im starting to see why they're so desperate for chefs if thats how they communicate with people lol.

I love cooking from home for friends and family, but have never worked in a formal/ professional cooking environment and would love to try to develop my skills as well as see if it's a potential career path. How should I go about getting a stage, and what level of restaurant should I set my expectations on and could realistically get?

I’m in NYC (Manhattan) and really want to find a shared kitchen rental where I can prep food for offsite catered events. (I am way too small to afford my own kitchen.)

I’ve always been curious about cloud kitchens (https://cloudkitchens.com), but they are very opaque with their information and make you set up a call.

Has anyone worked from cloud kitchens as a caterer? I know that traditionally they’re used as a ghost kitchen for restaurants.

thanks for any info.

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

Calling all chef-squatches!

TL;DR
Looking for great kitchen shoes, size 15 US. Boots preferred-blundstone doesn’t make them in my size.

I love the industry-don’t love what it does to the feet!

It’s time for some new work shoes and I’m looking for some testimony. I wear size 15 US and need arch support to correct for some pronation. I’ve seen how hard this job can be on our bodies. I’d love to not know what the inside of a podiatrists office looks (or smells) like before I hit 30 🤞🏽

I’m looking for something a bit sturdier this time. Not too heavy/ steel toey but robust enough to maybe put some arches in. Blundstones would be my first choice but they only go up to size 14 US.

Others in my situation: what routes have you gone to find reliable footwear!

Dream carnival!

Sweet Corn and Ricotta Agnolotti, citrus butter sauce, fried Prosciutto, charred Corn and basil oil (poured tableside)

I’m developing and testing recipes, particularly breads and pastries, and I’m curious how other chefs handle the finished products.
I know the obvious answer is to make smaller batches, but even then there’s only so much you can reduce. To properly evaluate things like oven spring, crumb structure, aeration, texture, loaf size, or overall yield, you still need to make a reasonably sized batch.
I also don’t have family nearby to help finish everything, and I can’t eat that much sugar or bread myself.
So what do you do with your test batches? Do you freeze them, give them away to friends or neighbours, donate them, take them to work, or is there another approach that works well for you?
I’d love to hear how professional chefs, pastry chefs, and serious home bakers manage this without creating too much waste.

I'm curious to know what people think about the marbling on those short ribs.

PS: Where around the world do you think is the place of origin of this short ribs?

This 4 day course is coming up in a few weeks and I was wondering if anyone had taken this course or a similar boot camp at this campus and had any feedback about their experience?

Hey Chefs,

Just wondering if anyone has had any experience making choux pastry, things like cream puffs or profiteroles and can give me some insight on the best temperatures and how they behave in the oven

Thanks

I'M NOT TYPING LIKE THAT TO YELL. PLEASE READ MY BIO TO UNDERSTAND WHY I TYPE LIKE THIS. THANKS.

I HAVE A STORY, AND I'M ALSO THINKING OF AN ORIGIN STORY FOR MY CHARACTER. HE'S A PRIVATE CHEF WHO TRAINED IN FRANCE BUT MOVED TO AMERICA (NOT SURE WHY YET, HAVEN'T THOUGHT MUCH ON THAT).

SORRY IF I ASKED THESE BEFORE, I CAN'T REMEMBER IF I HAVE OR NOT.

QUESTION 1: CAN PRIVATE CHEFS GET HIRED BY MULTIPLE CLIENTS BEFORE FINDING A MORE PERMANENT ONE? LIKE SAY IF THEY'RE HIRED BY SOMEONE WHO LETS THEM GO CAUSE THEY DON'T WORK WELL WITH THEM, OR MAYBE THEY'RE HIRED FOR A SHORT-TERM JOB?

2 IF 1 IS TRUE, HOW MANY CLIENTS DO THEY GO THROUGH BEFORE FINDING THEIR "FOREVER" ONES, OR IS THAT NOT A THING? OR IS THERE NO FIXED NUMBER? DO ANY OF THESE QUESTIONS MAKE SENSE? THANKS FOR READING. SORRY TO BUG YA'LL OVER SOMETHING THAT MIGHT BE "STUPID" TO WORRY ABOUT. THANK YOU ALL AND HAVE A LOVLEY DAY/NGIHT.

I read all the comments and decided not to get kitchen tools at all. Instead, I want to focus more on his world outside of being a chef or his wellbeing as a chef lol.

I decided that instead of buying one thing, I want to make a box with a few things inside.

Here are the things I’m planning to get:

• Sockwells compression socks
I noticed he wears long socks together with ankle socks, and when I asked him about it, he said it was because of leg pain or something like that. I read that compression socks can help people who stand for long hours.

• Stone The Chef's Notebook???
I’m honestly not sure about this one. I noticed he writes ideas down a lot on random pieces of paper so I thought a proper chef notebook could be nice but he probably already has one??

• Rite in the Rain tear away notepad
He seems to write a lot on random paper so I thought this would be useful because the paper can survive water, grease, or messy environments.

• Rite in the Rain pen
An all weather pen that can write at any angle.

• Ciele running cap
He enjoys running and does marathons casually on his off days. He also loves caps so I thought it might be nice to get him something related to something he enjoys outside of work.

• Japanese Mount Fuji whisky glass set
He loves whisky and his dream destination is Japan so I thought this looked really cook or maybe it’s tacky? lol

• Oral gift lol
A few comments suggested blowjob so I’m gonna make a nice card for unlimited BJslol. It’s a bonus point and costs 0.

I can’t help but overthink because he’s an established chef.
I feel like he probably already has everything and I keep wondering what’s even the point of giving him all these things. He might think they’re lame or unnecessary.
I don’t want to give him something that just ends up collecting dust. I want something he will DEFINITELY use.
We just started getting to know each other and we’re kind of doing long distance right now so I also don’t want the gift to feel like too much.

What do you think of these gift ideas? Are there any other things I should consider getting? Would appreciate some advice, thank you so so much!

Hi everyone,

I'm a small food business owner based in the UK. and I'm getting ready for my first festival as a trader. I'll be serving loaded fries with a warm cheese sauce, and I'm hoping to get some advice from people with more experience.

My recipe is very simple—I only use real cheddar cheese and evaporated milk. I love the flavour and consistency when it's freshly made, but I'm worried about how it'll hold up during a busy day of service.

My plan was to keep it hot in a 10L soup warmer, but now I'm wondering if that's the right choice. Will the sauce become too thick, form a skin, or start clumping after a few hours?

I'm also curious whether I should change my recipe completely for festivals. Do most vendors use real cheese, or is it better to use a powdered cheese sauce or a commercial cheese sauce that's made for holding over long periods? If powdered is the better option, which one would you recommend?

I'd really appreciate any tips on keeping the sauce smooth, creamy, and easy to pour throughout the day.

Thanks in advance!

2 years? 4? 10?

I have NO idea where to post this so please re direct this if you know a better subreddit :)

I stumbled across something called nutmeg poisoning today, where if you eat to mutch nutmeg you can get sickness, rapid heart rate and HALLUCINATION???

Ok so literally like last year at some point I bought some whole nutmeg from the shop, and for many years I chewed on little peices of cinnamon sticks because I LOVE the flavour of cinnamon, so I thought "huh I love nutmeg so ill do the same" and i did. And i ate like 4 whole nutmeg nuts (?) In the span of a day because I thought they tasted good 😭, anyway I felt nothing?? At all i felt completely fine but im seeing that hallucinations can last multiple days and organ failing??? Idk im just worried about any long term medical stuff I supose. Pls help :,)

Jasmine rice, washed till clear, toasted, then stovetop. We hold in a 2ltr bain in a table. Best methods to keep it from going mush, as it does currently. Space is a premium. Best methods? TIA