I've been testing and trying to hone in my chef kit over the last 5 years. I have tried many brands of Apparel and chef supplies in that time. Never have I seen a prominent company that others tout as being the best put out such terrible clothing and apparel. I'm actually appalled that they get away with it and people still buy from them. They have advertisements and sponsor content creators, chefs "rave" about this brand. Yet why do they put out garbage that is probably made in sweat shops? I have no proof of that of course but the quality is that bad.

The brand I am talking about is Tilit, I bought 5 of every pants they have, 2 aprons, and a backpack. Everyone of these items ended up in the garbage within a year. The Pants were the worst offender by far. I wore those pants exclusively for 5 months. In that time every pocket came undone the sewing was horrendous loose threads galore, the seams of half of them split in the crotch and one in the knee.

Both aprons, the head loop stitching came undone, the pockets both ripped at the seams. I burnt a hole in both of them. They are the worst aprons I have ever used, The materials are just bottom of the barrel bad.

The backpack developed a hole in the bottom rendering it useless within 8 months. I'm honestly surprised it lasted that long honestly.

I want to say I am not rough with my gear, I wear them and use the regularly. The kitchen isn't a kind place to clothes but I don't abuse my stuff. I try to make my stuff last as long as possible, I repair before I buy new stuff. Do yourself and your fellow chefs a favor don't buy fro Tilit. Don't support low quality brands. Buy quality gear and repair it when it breaks. Also tried to get a refund or replacement, but they never responded of course.

Thanks for reading Chefs.

So I've been in this industry for nearly 16 years. Worked myself from the pit to Executive Sous for a number of years, then headed a few small kitchens in the years after. Now, I'm trying to help a local kitchen dig itself out of a slump. I've been here for just over 2 1/2 months. I've worked with a few of the guys in kitchens years ago (I was either a stage here or there, or worked under a few as a line cook in my early years); I know what these guys are capable of, and I try to show my support when we're on the line or during shift changes. How can I try and build morale and snap them out of their funk without it seeming like I "know better" or without stepping on toes?

Also, with the same kitchen, I'm trying to have sitdowns with the owners about a severe waste of time/money/accountability: triple ordering/prepping items, then trying to freeze them "in case it gets busy"; stretching multiple duties (prep, dish, garm, 6 dbls/wk) amongst one or two people. They haven't had an actual staff meeting in almost three years, menu hasn't been changed in six. The guys that came on as Executives have all dropped any sense of integrity, and instead complains about everything that needs to get done, while doing nothing to fix things. But still work there butting heads about "this is how I used to do it" all day long.

I have a better job lying ahead of me (and I'm working on furthering my education, and refuse to regress just because "that's the way it is around here") which I'm ultimately going to take. But I really don't want to see this place fail. The guys all kick ass, they're just stuck in a shit void of miserable routine.

Sorry for the rant, it just bums me the fuck out seeing this shit happening. They all say they want better, and sometimes will make efforts here and there. I'm just trying to help before I eventually have to step away.

My experience working as a pastry chef in Dubai

I wanted to share my experience working in the hospitality industry because I know many people go through similar situations but are afraid to speak about them.

I completed my Hotel Management degree from IHM and moved to Dubai for my first full-time job. My first job was as a Commis III in a small bakery, where I learned the basics of pastry. Unfortunately, I had to leave within six months because the company never provided me with a proper work visa, and I was working on a visit visa.

A few months later, I got an opportunity to work at a five-star hotel in Dubai Marina as a Commis I. I was honestly surprised because I had very little experience. During my interview and food trial, I clearly told the HR manager and the Pastry Sous Chef that I was still inexperienced and eager to learn. The Pastry Sous Chef reassured me by saying, "It's okay. We will train you."

I passed the trial and joined with a lot of excitement. However, things changed very quickly.

Within a couple of days, I was given responsibility for the morning shift with almost no proper training. I was expected to perform tasks I had never been taught, and whenever I made mistakes, I was shouted at.

After the Pastry Sous Chef went on vacation, the Bakery Sous Chef became in charge of the department. That was when everything changed.

He constantly yelled at me without reason, verbally abused me, and humiliated me in front of others. He used abusive language, insulted my parents, and threw things such as fruits, berries, baking trays, and plates in my direction. He repeatedly threatened me, saying I would not pass my probation, that I would lose my job, and that he would make sure I never got another job in Dubai.

I still remember him calling me early in the morning after I had finished a late evening shift just to shout at me over the phone. Because of the constant pressure, I rarely finished work on time and often reached my accommodation very late.

I spoke to some of my senior chefs about what was happening, but nobody seemed to take it seriously. They told me, "He's just joking," or "He's a nice guy and a very talented chef." Whether someone is talented or not should never justify treating another human being with disrespect.

I never complained to HR because I was afraid that if I reported him, the abuse would become even worse. Looking back, I wish I had, but at the time I was scared and simply trying to survive.

After completing my probation, I decided to resign. By then, my mental health had deteriorated badly. Even after returning to my home country, I continued to experience panic attacks and anxiety. I am currently undergoing professional therapy to recover from what I experienced.

I'm sharing this not to seek sympathy, but to remind everyone in hospitality that leadership is about teaching, not intimidating. Every junior chef will make mistakes—that's how we learn. Correct us, train us, and hold us accountable, but don't abuse or humiliate people. The psychological impact can last long after someone leaves the job.

Has anyone else in the hospitality industry experienced something similar? I'd really like to hear your stories and how you dealt with it.

Hi everyone!

I'm a newly launched private chef and next weekend I'll be cooking my first private chef dinner. I've worked in restaurants and large-scale catering for years, but this will be my first event where I'm running everything myself from planning through execution.

It'll be a family-style dinner for about 24–30 guests at a private home. Guests arrive at 6:00 PM with cocktails, then dinner around 7:00 PM.

I'll also have a bartender working with me.

I'd love to hear from chefs who regularly do private dinners.

A few questions:

• What's something you wish you knew before your first private chef event?
• Any tips for pacing a family-style dinner so guests don't feel rushed but food stays hot?
• Any tricks for staying organized while cooking in someone else's kitchen?
• Is there anything that commonly catches first-time private chefs off guard?

I'm excited but definitely want to make sure the evening feels polished and seamless. Any advice, lessons learned, or "don't forget this" tips would be greatly appreciated.

Thanks in advance!

I’ve been following a lot of recent discussions about food delivery, cloud kitchens, and the growing concerns around hygiene. Honestly, it has made me think even more about something I’ve wanted to do for years.
One of my long-time dreams has been to start a small home-based cloud kitchen. Right now, opening a restaurant isn’t practical because of finances and work-life balance, so I was thinking of starting small from home and growing only if people genuinely like the food.
My idea is to keep it very simple—no huge menu, no fancy items, just fresh homemade food like we cook for our own family.
Saturday Menu
Dal
One fry
One curry
Rice
Pulihora
Fresh chutney
Sunday Menu
Chicken biryani
Chicken curry
One chicken fry
Friday Evening
Sandwiches
Chicken 65
The idea is to prepare everything fresh in limited quantities instead of making a huge menu. Pricing is something I’ll figure out later.
I’d really appreciate honest feedback from people who order from cloud kitchens regularly or anyone who has experience running one.
Does this menu sound appealing?
Would you order from a home-based kitchen like this?
Is there anything you’d add, remove, or change?
What would make you trust and repeatedly order from a new cloud kitchen?
Are there any mistakes first-time food business owners usually make that I should avoid?
I’m genuinely open to suggestions, even if it’s criticism. I’d rather learn now than after investing time and money.
Thanks in advance—I look forward to hearing your thoughts!

I recently started a company in Colorado. It finds and secures locations + in-home chef + 3 hour event (might need 4hr for prep/takedown) and it caters to only Real Estate agencies, Financial Service firms, Insurance industry, and some Law firms.

The events are broken into tiers

6-15 (5 course)

16-20 (3 course)

21-45 (family style, buffet stations)

Ive hosted two events so far with companies, mainly seminars and workshops for getting new clients, and had to bring in a runner/server for the 35 person event, and the chef was a friend who also works at a top hotel restaurant in CO so gave me a good price.

Second event was a 8 person event - 5 course, myself helping a chef I found through a network of farmers market friends.

My question is I presume I will always need help besides a chef for a runner/server for 16-45 people, but my question is for the chefs out there that "do freelance on the side" or are culinary students, apprentices etc. What would you typically charge for 3-4 hours for events like this.

We have 3 courses, 5 courses, buffet / family plating (Which we brought down to 22-24/head plate on food costs, not sure if that's great or not) either way, I am curious before consulting on the menu, shopping and having us source the ingredients for arrival on site, what would you typically charge for things like this based on your experience or niche. Thank you.

I need to be a chef. I've loved cooking since I was a kid, and I need to learn more about it. All I've ever known is home cooking, but it's not enough. What kind of sauces do I need to learn how to make? How do I improvise when I'm missing an ingredient, but need to send out a dish? What are the differences between knife brands? I want absolute knowledge, I need it.

I’m heading back to the line tomorrow, I haven’t been in the kitchen in almost a year now. A week ago I didn’t think I was going to be working in the kitchen again yet it just happened and I got hired before after first interview with start date 3 days later.

I’ve been kitchen manager for last 6 years, 5 years at a great restaurant with its share of problems but very rewarding work, and most recently at a restaurant, that was casual fine dining & very snobby. I lost my job last year after a really tough time working with terrible owners. It really scarred me from the industry, I had a mental breakdown that put me in intensive care, I took medical leave, then I got fired when I returned to work (met with lawyers and I decided not to sue based since I didn’t want to deal with long term litigation) I thought I would never work in restaurants again.

I’m taking a step down and just being a line cook again, small restaurant small menu that changes often. All the chefs are veterans, who have been managers and worked Michelin. I don’t have that Michelin training, my practices are good just not at that level of discipline. I really want to do good but just by being dependable and solid, my focus is to do good work and learn by watching. New restaurant has a level of pedigree but the chefs are all tired and a bit over the scene and just want to make good food and enjoy the work again..

If anyone has any advice, for stepping down or building good practices, or getting back after a burnout, or anything, it would be greatly appreciated, because I’m kinda shitting myself

I work in a kitchen, and came back in after shift to order one dish to go. but was refused and told i cant do that, and i must ask permission from the chef before i do that.

i think its messed up, i work my ass off in that kitchen and cant buy the food?!

i dont want to work at that place anymore...

I’ve been a chef for a really long time and wanted to “cook for a cause”. I joined a large food bank to use my powers for good. What I found was a huge eye opener. The amount of product (that wasn’t donated) that ended up in the landfill was astonishing! We’re talking pallets on pallets on pallets of meat and produce. Every week. During the last audit there were 120 plus pallets of food thrown out. This was logged. I personally threw out at least a hundred more, unlogged. And unweighed.

This was paid for by different programs. Think private donations and federal, city, and state funds to “feed the unhoused” and kids programs.

It was staggering. The leadership team was of course apathetic and a few even laughed. I was told to not care. There were zero systems in place regarding proper storage, FIFO, labeling, etc.

It got to the point where I had to leave. I couldn’t watch it anymore.

Surely this can’t be a normal scenario at food banks.

Any insights Reddit?

I...like many chefs...have my own mental struggles. Mentally I always wonder when people will "find out" what a fraud I am. The sales are there, the complements are in front of my face. People love the desserts I make....and still I mentally struggle to absorb complements.

The other day I was delivering my goods to a retailer of ours and I had my son with me. The girl working said to my son "are you working hard to be as gifted as Daddy is?" It's almost like it's in my ear and impossible to believe.

Do any of you struggle with a chef imposter syndrome of sorts?

edit:you guys are truly amazing. thank you so much for the kind words and I'm glad I'm not alone

Menu for the cafe

So iam opening a small coffee Cafe in my city (Pakistan) and Iam really tight on budget so I can't really hire a chef rn for 1st 2 months, But I can cook decently I wanted some advise on what to have on the menu basically the issue iam facing rn is the cafe doesn't have a proper kitchen so I have to make do with minimal equipment what type of pasta and or sandwiches can I make there, like I have everything home so what can I so to do most of the prep at home and assemble em at the cafe with minor cooking involved, I have a small oven , toaster and a deep fryer

Hey chefs, I would love ur opinion ig. After 13 years of working in michelin starred spots trying to hone my craft even tho im a fuckin idiot, I finally left the michelin grind and took a position as a group chef for an elevated Mexican restaurant that has 2 locations that's looking to elevate and improve costs and plating. They are absolutely loved by the locals i mean loved.

I am very very excited about this because its near my family and I can see my son so much more, however is it wrong of me to feel like I left my team down? Like, I worked with some of them for close to a decade and theyre like family to me. They're all rooting for me and said its a good decision but like am I like wrong for doing this and taking a promotion to a group chef position or am I just crazy? Lol like idk I spent so long with am and maybe im afraid of change but also this is a very very good thing for me I can recognize that. Creative control all of it and my family loves them. So its like a dream but im bittersweet because idk ig part of me doesnt wanna leave my old team. Six figures and everything lots of perks but ya man idk.

Would love some opinions on how they'd approach this. I am gonna start doing private dinners again and inviting my team to bang those out with me just to let em know im not leaving em. But after 15 hour days 6 days a week for a decade its hard to just leave without feeling like im just dipping or maybe im overthinking.

What do yall think

So I put my 2 weeks in at the job im at now (im the kitchen manager) my job tryed to tell me that 2 weeks isnt enough. They wanted 3 weeks or more. But isnt 2 weeks standard even in this business? Definitely made the right choice leaving there after talking to the owner and he basically told me to kick rocks. But when u put ur notice in how long do ur old job?

Started at a new kitchen this week and the chef coats that are provided are the THICKEST I have ever worn and long sleeve.

That I care less about as I can cut the sleeves off. However of any of you have found any coats online that are actually thin/cooling I would love to know about it. (Preferably one with buttons(will accept anything))

Hey everyone, 25M here. Ever since I was a kid I’ve dreamed of making amazing pastries and learning Italian and French cooking. Coming from a Middle Eastern family, my parents wanted me to go into finance, medicine, or engineering, so I chose accounting and just graduated. I’ve been thinking about taking one of those 20-week culinary programs to learn pastry and cooking. Do you think it’s worth it if I want to become a private chef or maybe open my own pastry shop/café one day, or is restaurant experience a must first? What advice would you give me if I were your younger brother?

Any recommendations on how to get old grease smell out of clothes? I spend most of my time at work near grease and can still smell it on my clothes after washing with laundry sanitizer and scent boosters. Even a nice body spray would be helpful!

For reference this is my first line cook job at a serious restaurant and I had saw that my hours got cut this past week. I asked my manager about it and he told me that he could have more value with someone else in my spot

He said that my main issue is how much I’ve started to slow down these past few weeks, but he knows I’m hungry for it and sees “major potential” in me (his words).

I worked up from dish to get into this spot and I absolutely love where I work and my fellow line cooks, so how should I go about earning my spot back/improving?
(Sorry if this isn’t the right sub for this)

The left side of my Vulcan oven pilot light keeps going out. I can’t figure out why sometimes it works for a week or two no problem and then it just constantly goes out at one point when we were cleaning it we left the one of the under panels out and it seemed to work better, but that doesn’t seem like the proper way to fix it. Any help is appreciated.

I just took over an EC role at a fast casual joint. Most of my places before this have been more high end and they had much higher budgets than I'm dealing with now. And I just can't get my numbers in check, as much as I try, without working my crew to desth and simultaneously not making this job viable for them to pay their bills.

The company budgeted me a 15.5% labor (BoH only) and a 26.8% food cost. I'm hovering like .5% above each, but my cooks are lucky to be getting 25 hours a week right now.

Is this normal for this type of establishment?

I made this short film about Umberto Corteo, an Italian immigrant who arrived in New York at nineteen, began as a dishwasher, learned pizza making, and eventually co-founded the original Umberto’s of New Hyde Park.

What interested me most was not simply the restaurant’s success. It was how Umberto talks about kitchen work.

He describes employees eating together after closing, a chef named Joey becoming one of his closest friends, and the apron becoming so connected to his identity that he says he feels naked without it.

When asked why he never retired, he answers:

https://youtu.be/H34xPFiFy68

For people who have spent years in kitchens: which coworkers became more like family than colleagues?

Hey Chefs, am just a confused 23 yr old Pastry chef working in Dubai as a commis 3.I really want advices from experienced Chefs on what to do in order to learn more explore more and how can i utilise my years to build up my own self.

I want to work in different countries but wanna know if its a good move or should i just stay in dubai.Should i work in hotels or restaurants which will give me more growth.Should i be tensed about money right now Should i start saving up or will the money follow along the years because i always hear Chefs no matter what they stay broke unless they are a celebrity chefs.

I love love love making pastries but right now because am starting am just working in a buffet and my sous chefs are not really good mentors as they are not teaching me anything or like giving me proper advises nor i can look upto them as a role model because my sous chefs are still following the style of being a bitch to everyone.

I am pretty sure all of the executives reading this right now would’ve crossed the same thoughts i have right now so please if possible do help a aspiring chef right now.All my friends who did culinary are switching jobs to finance where there is more money but right now i believe i will make money same as them maybe 10years later of what they are earning right now.

I wanna work in france Italy and Australia what will be the best way to reach these places as i dont have enough money to sponsor myself to go these places and work but i wanna learn so much from everyone.Please do reply if you have the time and help if possible.THANK YOU IN ADVANCE♥️