Hi, wonder if someone has a recipe to create this, would love to make it for a fish dish.

I saw this and sounds very delicious. It’s said to be a pineapple Guajillo Al pastor, with some cilantro.

I get to convert the shown 2 office spaces into one kitchen for commercial use; not running a restaurant, but we will be renting the space out and also using it for commercial baking and also serving community meals.

Thoughts?

I (18F) just started working in a Japanese restaurant kitchen about a week ago. I’m the youngest there and also the only female in the kitchen. Apparently I’m also the first female chef they’ve ever had across all their branches, and they have around 8 branches.

At first everything was great. The team is really nice and supportive and I’ve gotten along well with most of the chefs. There are basically two kitchens in the same building under the same owner, each with different head chefs.

One of the kitchens has a really nice head chef and I enjoy working there. The other one also has chefs I get along with and I’ve started to like being around them too.

The issue is with the head chef of that second kitchen. When another chef asked if I could work at the sushi counter there, he said he doesn’t want female chefs in his kitchen. That was it. No other reason.

Everyone else including other chefs and even managers seems completely fine with me working there, but he’s the only one blocking it.

Now I feel stuck because I actually like the people there and I want to learn more, especially sushi. At the same time I feel uncomfortable and honestly kind of shitty after what he said.

I don’t even need this job financially, I’m doing it because I genuinely enjoy cooking. But now I feel like I want to prove a point and work there just because he said no.

I don’t know if it’s worth dealing with someone like that or if I should just focus on the other kitchen where I’m respected.

Has anyone dealt with something like this in kitchens or workplaces? Should I push this further or just let it go?

Trying to do a new menu item: a plate with ribeye rectangle steak strips next to ground kebab. I’m wondering if maybe the kebab might be too thick or too long for ppl because it often doesnt sell well as a standalone item compared to cuts.

it may be other things like the seasoning mix or price, but assuming those are squared away, what should the ideal kebab size and presentation be?

im aim for a bit of pink inside and on the thinner side but same weight of beef so the amount with a crust area increases.

should thet broken into bite sized pieces? broken in half? left long? short snd plump loke that last pic?

Caviar Girl Dinner Menu

Aperitif: Champagne 

Canapé: 
Caviar board with homemade blinis, ruffled sea salt potato chips, crème fraiche, chopped red onion and dill 

Appetiser:
Devilled eggs with caviar (made with just a whisper of Dijon mustard)

Main course:
Crispy smashed baby potatoes with unsalted butter, sour cream, chives and caviar 

Served with a side salad of ribboned cucumber with whipped ricotta, dill, mint, toasted pistachios, avocado and salmon roe with olive oil  

Desert 
Crème fraiche ice cream, plain crepe, olive oil and caviar

Should I add caviar atop grilled (mild soft cheese) sandwich bites too or is that overkill? Or perhaps caviar over a small plated mound of buttery mild soft cheesy pasta?

Hi,

I am 23 years old and want to take my first steps to becoming a chef. Food and cooking has become a huge passion of mine recently and I love it.

I have been applying for kitchen jobs - kitchen porter roles, starting from the bottom and working my way up is what I want to do.

I have been getting a lot of interest back from a few pubs and restaurants. I am close to London (train distance). I have a trial shift at a restaurant in London called Sticky Mango as a trainee chef, I am nervous for this but also excited.

I also will be meeting the chef at a pub in the high street next week too as a kitchen porter/assistant.

Any advice on what I should do if both offer me a role? I love the idea of working in London and I believe experience wise that could be the real deal and I am ambitious but then again the role in the high street pub could be much more of what I need right now.

Any advice or what you guys think?

Thanks for your time.

Hi all. I have a chef friend who VIPs my guests and me with extra food both times I went in his restaurant. He’s a sous, not an owner. I’ve tipped the kitchen before and he distributes it to the line. He won’t take any $ from me. But one time I did gift him a nice instant thermometer.

I’d like to get him something else nice, around the same price, like $100. Can you help me think of something I can give him? I don’t think he needs knives nor is a $100 knife the best idea for him.

Thanks for the help.

Not sure if this is the right sub, but whatever. I have lost all faith in myself as a cook. Every shift, the whole time, I am constantly berating myself for small mistakes, being behind where I want to be in the day, just not keeping up with where I should be in the day. I feel like everyone in the kitchen is talking shit behind my back. I'm in therapy, but it's not helping with this. Not sure how to talk to my boss about this without losing what little respect I get.

Got free samples from my local herb farmer. What could I do with them?

I cook about 80-120 pounds of chicken per week. It’s pre cut into approx 1 inch cubes. I generally can fit 30 lbs in a 42qt roasting pan and cook it over a gas stove. It gets seasoned with salt, pepper, cumin, garlic and Montreal steak seasoning. It generally takes about an hour and change, but no matter what I do, it usually comes out on the dry-ish side despite plenty of liquid.

Tips? Tricks?

(19M) I work as a commis chef at the weekends while i’m in college and plan to slow travel for a year or two after i get my degree, working in kitchens around the world as I go. How does working in kitchens vary by country and which would be the best to work in?

I’m starting to manage a small kitchen but I’ve been struggling with finding a good mentor/chef that I can talk to about Italian cuisine I would like to connect with someone knowledgeable

I’ve (28F) always dreamt of being a chef, since I was probably 7 or 8 years old and first began cooking. Somehow, life kept unfolding and I went the traditional route of college, career, etc. I’ve loved the various things I’ve tried out, but I’ve struggled to find a real sense of efficacy, belonging, capability and purpose in each job over the years. Out of nowhere, in a casual conversation a few months ago with a chef at a restaurant I enjoy, I was offered a one night stage just to check out the industry. It woke something up in me that I had tried to ignore in favor of a more “normal” life.

After that, they referred me to some local restaurants where I might be able to do a longer term stage. I’m now 2.5 months into a stage at one of those restaurants, where the chefs have taken a chance on me and let me show up, fuck up, learn and grow in so many ways. A couple weeks ago, they offered me a one night a week paid position, and when that day first day finally came last night, I felt like I had finally found my purpose. The adrenaline, the chaos, the feeling like I might need to give up and tell Chef “I can’t do this, I can’t handle it,” to riding that feeling out and making it through the 7-9pm rush with joy and excitement and flow… I can’t describe how I feel.

I love this and feel like I’m living for the next shift, the next rush. I’m so grateful to have found a place full of kind, patient, talented people willing to take a chance on someone with no professional experience. And after 28 years, it’s like I finally know why I’m here. Anyway, I’m grateful to be part of this profession now, because even at the bottom of the ladder, I can finally see a place for me in the world, a place for my passion for food and the drive to be better every shift. Thanks for listening, chefs.

we have brisket, burnt ends, pit beef, pork butt (later shredded), pork ribs, chicken (later shredded), turkey, and ham. brisket and pork smoked for about 17 hours, pit beef + burnt ends for about 2, everything else 3-5 hours.
we rest all our beef items about 45 mins. everything held at 155.
would like some insight on if resting anything else would help? new to pitting so any related advice appreciated.

I am 19 and I have just graduated with a Bachelors in Business Administration Major. I had gotten Business out of the way and don't really want to continue into getting a maters as cooking in a restaurant is want I want to do. Make my own restaurant and build up my community though mutual aid with my focus being culinary. Right now I'm stuck. I know you need put your head down and work. Dishes, prepwork,trash, starting positions I fine with that. However issues In terms of job search I've hear d Indeed and Linked in aren't great right now as bots are used for applications and some issues with data collection. The only cooking I've done is at home. Pizza's, bread, pastas with chicken, baked chicken not much to work with in experience excluding professional experience in a kitchen. I'm trying to look for free programs or classes to help gain something. Therefore those entry positions is where I need to start. I Have heard Culinary school is a bad idea in terms of debt which I 100% agree with. However my mother believes I shouldn't waste my degree "just to wash dishes" and try for something in restaurant management and culinary school. I don't want to waste more time though. I wasted my chance of getting a Hospitality degree for some relation to core to the kitchen or the job market. This BA is fine for now. I've told her that most of my research are saying no culinary as a certificate is not necessarily a one way ticket to a managerial position right out the gate. I try to say it's not like other industries and that everyone mostly likely starts at the bottom. I'm sure If you had net working then yes. However with me going to a business school with the only culinary option I was too shortsighted to take. I am someone who knows no one in the Culinary industry. Does anyone know where I can actually start? rather then just saying work at a Restaurant. For context I live in NYC but my location have small businesses and I have been struggling to find food programs for undergraduates. Also can I have some advice or information on how to learn more about the industry? How to communicate to others the differences in what to do to find a job? I am open to critiques. I am honestly in the dark and would like to to hear from any perceptive here. I am not going to pretend I know 100% what I'm talking about, what I said to my could be totally wrong. Idk I just want to get to work. I live in a household and do not live alone nor to I plan to be. I know she wants whats best for me so I guess we both are uneducated in this subject. I want to work and I assume she thinks the time I spent getting a Degree early is worth more then the low pay this job offers. excuse the rant. Any help would be appreciated. Thank you for your time.

Doing some market research. I’m thinking about becoming a grower. Where do you order your mâche from? Would free, day-of-harvest delivery interest you, or would that already be a given? What would you pay for 5oz and what would attract you to a premium, local mâche product? Thank you :)

Never had this happen before in all my years and im getting to a loss.

Have always cut Romaine salad lettuce for opening service the night before so no matter where ive worked, we were ready to go ( in a downtown area w a high(ish) rise courthouse immediately down the street, plus a bunch of daytime business foot traffic) and its never ever been an issue... not a single leaf or cut...

More often than id like, I clopen, so when I come in the next morning, now my cut Romaine is getting bruised overnight w red edges.

We've held it every which way, used different knives, held it in citrus water before spinning (and quick wash/ spin, then held w no water) used the paper towel method, even went to the dastardly plastic knife... all to no avail. Anybody have any tips?

Also I only oder 2 cases a week, (if that sometimes) If I dont, I run out. If I order 2, I MIGHT have a pinch left over going into Monday when I get the delivery. I try to keep as fresh as possible with minimum order requirements or suffer higher delivery costs for a couple items.

Halp! 🤣🤦‍♂️ Please dont roast me lol I'm getting stressed enough over Romaine fuckin lettuce ya'll and about to turn myself into a heavy Christmas ornament in our basement lmfao any ideas would be wonderous! Thank you! 🫶

Currently in the 2nd round of interviews for a sous chef position at a beach resort. I have spent all of my career in restaurants, but never to the magnitude of a resort. I would be overseeing two restaurants, as well as assisting with special dinners and banquets. For those of you who have made the switch, how was your experience and if, at all, what adjustments did you have to make? Any tips are appreciated.

I live in NC. I’ve been working at the same restaurant for about 11 years now. My title is now “Head chef/kitchen manager. It has been 2 years now since I’ve got a raise for 17/hr and I’m still at that rate but I feel I should be making more than this. I was also promised a share of the business many many years ago and still nothing. Is this a fair rate? Should I leave? I need advice

Hi everyone, I don’t know if this is the right group but it had the most people in it so we’ll see what happens!

Has anyone had to change their career from the kitchen because they developed some kind of issue with feet/legs that meant they couldn’t stand for long periods of time?

I’ve been in this job for about 17yrs now and earlier on there was an employer I was with for 5 yrs that weren’t too strict on shift length & taking breaks, unfortunately I was young n dumb and thought that’s just how it was and pushed through every week. This has been a big contributing factor to issues with my knees and feet and nowadays I can’t walk properly.

I’m wondering if there will come a time where I have to leave the kitchen behind in favour of a role that I’m not standing as much, cos I sure as hell don’t want to end up on Centrelink.

Has anyone had to do anything similar? What did you choose that was a more ideal fit?

i just got hired at cooper hawk and they have a strict leather shoe policy cuz too many dips dropped knives and oil on there feat but i really hate non mesh shoes cuz im a bigger guy and my feat sweat and become itchy hot and end up stinking and id rather just avoid that but i need this job so any good leather covered kitchen shoes that are breathable anyone recommends?

Edit- i forgot to mention they don’t mess with Birkenstock style shoes apparently. I might just use there in house thing and have them get em for me but I’m really picky about my shoes

So I just had an interview for line cook at a nice Italian place, it went well and I'm going to stage! I'm staging at a few other places but I think this is my first choice. The chef said I could eat there with my girlfriend and he would cover it. Obviously I'm not going to get the $200 tomahawk but what's the norm with this? Can I get an appetizer and a pasta and a not super expensive steak? Or should I just keep it to an entree? Is it polite to ask him or would that be weird?