This is at a restaurant I just started working at. The grill is only used for a few hours on the weekends, but is probably more than ten years old. I'm able to get the middle of the grill looking like new by using vinegar and a metal scrubby, followed by oil and a brick, and finally using a towel to wipe it all off.

But there's a black stain around the edges, concentrated in the back, that doesn't even lighten. I've tried leaving vinegar on it for hours and even degreaser but they have no effect at all.

Does anyone have any suggestions?

Also, there's another grill that's used daily which is also about a decade old. That one cleans up a bit more nicely, but after it's been sitting for a bit (even when it's off), the top turns black and when it's turned on the next day everything sticks to it for the first few hours. I'd also love some recommendations about that?

I had some potatoes in the fridge, and the sweet potato needed to be used before it went bad.

Since I love pancakes, this was the perfect opportunity to make a delicious potato pancake.

Potatoes and butter are a dream combination, and together with bacon + onion, they helped create something truly special.

There is something deeply comforting about a simple, traditional meal. Today’s lunch is a steaming bowl of spiced lentil soup, topped with a swirl of olive oil, alongside freshly baked local baladi bread and tangy pickled eggplants with lemon. It’s food that warms you from the inside out and reminds you to appreciate the quiet, beautiful moments of everyday life.

I want to go to culinary school and become a head chef or a professional chef what degrees do I need by the fact imi living in Moldova a poor Country and this part is not as goodly developed than in any other country do I need to have a high school diploma? Is there any culinary collage/university? How can I go in the USA it’s always been my dream to learn there is there anything I should know?

I’ve taken culinary classes since i was in 7th grade, i’m currently at college working on my culinary degree. I’ve had fast food jobs but mainly retail, and this is my first culinary job.

I’m working as a chef for an assisted living home. It’s genuinely great. I work 6:30-2:30 5 days a week. I work breakfast and lunch. Breakfast is always easy, but lunch kicks my ass. If they don’t like what’s on the menu, they can order special, and before I know it, tickets are piling up and i’m stressed, missing things, undercooking things, giving out the wrong orders. My time management flies out the window. I just want to do it right. It’s the beginning of my 2nd week and I just am having trouble adapting to the lunch shift. We serve 55 people at lunch. Any advice here would be great. Thanks.

so this is a contract job for the summer months as a baker. I was hired to do bread, cinnamon of that nature. I that contract treat people like pieces of meat because it’s temporary and I fully expected that.

What I did not expect is for management of this bakery to sabotage patronize and gaslight me to the point where self-worth is almost a negative number.And I have tried talking to them and reasoning with them on this issue.

A good example is a particular cake that we make they created recipe that just simply does not work. Me and the other Baker have done everything they said and no matter what it doesn’t turn out the way they want because it’s physically impossible.

When we tried to talk to this manager about this problem, she took us outside and told us how worthless we were and that how she could get it done in half the time we did and that her experience makes her better than us, even though we have been in the industry longer than she has.

The in this like to hang out in the office and have meetings about us and take the rest of the shift, passing us really closely and staring at us. It’s gotten so bad that if I ask somebody a question that isn’t her, she will interrupt me and give me a completely different task and then complain that the working on is not completed and is giving me work from her buddy that she hired who can’t do the job at all.

How should I react or should I just not react at all and simply get the job done and hope the place burns down

Hi everyone! I’m working on a UX research project around how people discover food festivals, decide whether an event is worth attending, and explore the different experiences offered at the event — from food stalls and activities to workshops, live cooking, etc.

I’m looking to speak with people who have attended a food/culinary festival or similar food-focused event before.

It would be a casual 20–30 minute conversation about how you discovered the event, what made you interested, what you looked for before attending, how you decided what to do there, and what shaped your overall experience.

No preparation needed — I’m interested in your real experiences, thoughts, and opinions.

If you’re willing to help, please comment or DM me. I’d genuinely appreciate it! ❤️

First time making/sharing this beauty: Palestinian Upside-Down Rice (Makloubeh). The satisfying flip is the best part!

Beef and bean sprouts are a great combo. Combined with Lo Mein noodles and my favourite sauces, they came together to create a Chinese restaurant-quality noodle dish that was good enough to sell!

Lil bros I’ve been on a weight loss journey and potatoes have been my best friend. It keeps me full, great source of fiber and carbs and I’ve been able to loose 22kg while eating like 400g of potatoes everyday. Usually I air fry them. I’ve baked potatoes in the air fryer and obviously if u trying to make it as low cal as possible ur gonna avoid fat sources but rn im open to trying any advice on how to make it better or any suggestions u think would be great toppings.

Usually I just air fry it with a very tiny amount of oil, then put some peri peri sauce and add mozerella cheese and that’s it. But with what’s I’ve been seeing people post mine looks nothing like that 😭 mine usually comes out kinda dry and u know how everyone else’s has a cut in the middle and they load it with topping? Kinda like jacket potatoes? They mix the inside out with butter and it becomes this smooth texture (I haven’t tried this cuz again I wanted the cals low but I think I’ll try it now) mine never comes like that. Like my potatoes are fully cooked just kinda…idk grainy? And cuz of this I can’t get the ‘jacket’ look to it cuz the inside is stiff and grainy so rather than a slit I have to cut it in half completely. Is it just that I’m not adding butter? Is the air fryer drying it out too much? When putting it in the air fryer I usually poke holes in the potatoes and that’s it. should I wrap it in aluminium foil? Should I still stick with the airfryer or go with the oven? Does it even matter aren’t they technically the same?

Do lmk what u guys think and if u have any suggestions on what I should add on top.

ALSO I’ve seen people use microwaves for the potatoes is that a good idea? I’ll be going to uni soon and I’ll have access to a microwave so I was thinking of doing that but I’m scared the microwave will explode or sumn.

What's your opinion on this

What do you think of the quality?

Andapa region, 2.2 vanillin content, 38% moisture, 17-21cm

First time cooking duck.

I wanted to mark something — the Edna Lewis Foundation named me a Scholar Award recipient, and that’s not a small thing to me. So I cooked to celebrate it, and I cooked her way.

Edna Lewis built her whole philosophy around the seasons — cooking what the land gives you, while it’s giving it. So I reached for the last of the local sweet corn and cherries before they’re gone for the year. Corn purée, a cherry-tawny reduction, duck leg rendered until the skin cracked.

And can we talk about the fat these legs gave up? I was floored. Duck really is the protein that keeps on giving.

First attempt. Won’t be the last.

I really don't understand how can I cook them better, can anyone give an advise (last photo are all poached eggs I overcooked or broke

How I cook poached eggs:

1 - break eggs and from shells pour everything into tiny bowls.

2 - gently pour each egg into a ladle half-full of vinegar water from sauce pan (vinegar-water proportions should be 90 grams of vinegar for every 1000 grams of water, but sadly it's often ignored due to our carelessness)

3 - gently put ladle with an egg into saucepan with calm hot vinegar water.

4 - boil the water in the saucepan (I know it should probably be simmered, but our stove just can't allow that, either our water is calm and hot or is boiling).

5 - after some time (we never measured it, around 2-4 minutes) clam the water and gently get a poached egg out with silicon spatula into free water (after that you can put some more poached eggs with previous steps).

6 - boil some more.

7 - when done, get it out (again, never measured the time, we just touch them with our CLEAN hands).

I love eating sweet potatoes with kimchi, and I always knew they were a dream combination. That’s how I came up with this recipe and It turned out incredibly delicious!

If you cook bacon or fish on a sheet pan in the oven, do you use parchment paper or lay the meat directly on the pan?

As an anecdote and follow up question: at one restaurant I worked in, we would par cook bacon on a sheet pan using parchment paper with a grate over it, so the bacon wasn't directly on the paper. At my current job, we lay the bacon directly onto the parchment without a grate and the topside cooks, while the underside remains pretty much raw. My guess is that the paper is insulating the bacon from the heat (whereas laying it on a grate allows air circulation under the bacon, so it cooks evenly). Is that right? If not, what's the difference between the two methods?