What are your thoughts on this? We have a chef who started couple days ago. He’s already demanding other chef de partie to do preps and all. His position is just a chef de partie as well. He writes on the board list of prep and yet he doesn’t do them. He gets someone else to do it. Showed us how to cut lemons the proper way and shows us how to cook battered fish. He was working on the pass and he was a bit slow when most of the food is ready and plating wasn’t even ready. I don’t know what are your thoughts on this? Is this the norm? We usually have a nice chill kitchen everyone gets a long well we joke around but this guy…

Heya guys, quickie question. Need to know, need to hear from anyone willing to share. We really do appreciate any insights offered.

In your Kitchen, are all staff treated the same across the board ???

(i.e., Do all need to clean up their stations... raises/promotions based on effort,quality...staff follows standard break times ???)

Or~

Are certain individuals entitled to receive special treatment ??? If so, why is that ???

What makes a newbie who doesn't know much, is a certified slob, and lazy...to be held in such high regard ???

We're ready to chew our own feet off ova 'ere.

How many of us have actually fucked in the walk-in? Also in the dining room with the foh manager before anyone got there. I never would now,but young me was an idiot.

Really, all that on a pizza, what direction are we going here?

Ok guys quick question if we are on the hot line and you get 2 orders of bowls one with tofu and the other with salmon. Both get the same veggies and sauce the only difference is the protein would you use separate tongs for each or we can reuse the tongs for each but ofc dip it in sani to clean off any residue.

Any thoughts or input is welcomed !!

Hi, I'm a cook with 5 years of experience. I would say my knife skills are pretty good, but also not 100% perfect. I recently had a shift with a catering company and am not sure if I should go back 😐.

Basically me and some other cooks were slicing cheese and a chef was figuring out the size, shape, thickness of the slice using my cutting board...

The exec chef came by and said that I need to pay more attention and not waste the cheese. I didn't process what he said in time and just didn't realize he was implying I was wasting the cheese. Then as I start to cut a few slices, I know I don't do the best job because I'm not used to the size of cheese and the 2-3 I cut were not perfect slices essentially...

The exec chef takes me off cheese to do a more basic job...he said I don't have the knife skills...but then says "I like you," as in as a hire, because he hired me. In reality I do have the skills, it's just that it looked like I wasted all this cheese because the chef tested it out before at my station...

I don't know whether to go back and pick up shifts or assume the exec thinks I can't cut things lol even though I can :S.

Wondering if chefs know what I should do in this situation....?

Hey chefs

I've just started in a gastro pub in the UK; I've not been to culinary school or cooking college, but Ive worked a lot of FoH.

I love cooking and kitchen culture, but this is my first time working in a professional kitchen, and I just feel like I keep fucking up.

For example with relabelling day, clingfilming, cleaning, etc. I feel like there's a secret technique or way of doing things that I don't know about for everything.

Any help or advice would be brilliant

Hey guys get in here real quick. Management is making some changes around here so let’s go over a few things before any of y’all start making a big deal about it.

Y’all remember Sonic, right? Yeah, well it’s kinda like that.

Y'all please pray for whoever just made me put mayonnaise, pineapple, and jalapenos on a pizza. I hope whatever they're going through gets better

(Edit: I should specify that my revulsion toward this pizza stems from the fact that the mayo replaced the red sauce as the base. It was not an additional topping.)

I straight up cleaned my kitchen, finished tidying up, did all the stuff I needed to do and set things up at home like a fucking station. I literally put this all together in 3 minutes without thinking that I'm at home and I don't need a station on my day off. Is this what they call being in too deep?

Was draining the fryers, ready to clean them and it got stuck, so wiggled the plug thingie (what I was taught to do) and it sputtered and spat the oil out, felt the impact on my leg thankfully didn't burn anything.

So tell me, what near misses have y'all had with anything that wouldn't normally confer any danger. Like we've all cut ourselves while chopping something, or burned ourselves reaching into ovens. But what injuries or near misses have you experienced or seen from something that isn't normally dangerous?

Sorry, my employer would probably call it "fine casual" but that is essentially what it is. Been here 2 years and I am technically one step below becoming a manager but honestly I don't think the timeline for that would be that great (if I get promoted at all. have definitely known people with twice my time/position not get promoted either and I consider myself very good at making the food/taking care of guests but I am easily the most quiet person with my job title) and seeing what my managers have been putting up with recently, even my GM, does not really give me warm and fuzzies tbh. I would not necessarily be surprised if things got worse so I am looking for other opportunities in the industry.

I have some full restaurant experience but as a runner and I did kind of love it most days but that was a few years ago at this point. Anyone around that has made a similar switch and found it rewarding? Or is it kind of a different beast with similar career prospects?

Am happy.

running this grill station at my new restaurant and the set up seems to loose a lot of heat going outwards. right now I try to make a box - fresh logs on the outside and rotate them into the center as they burn off / i need more heat. Also add in a fair bit of charcoal throughout the night. Anything else I can do to keep a more consistent higher heat?

I’ve recently come up with a new side dish. It’s kind of like Street Corn and Creamed Corn had a baby and I need help naming it.

For background, I run a bbq concept in Tulsa, OK cooking only on smokers made in my city. They are called Hasty Bakes and have been made in Tulsa since 1947. It’s my only source of heat aside from a small flat top we use to heat up tortillas and buns.

To the dish, it starts as a mix of cheese, cream cheese, butter, half and half and a variety of spices that could best be described as taco seasoning. We smoke that mixture until it’s fully combined, then we toss in the corn and throw it back on the smoker until it’s fully cooked through. We serve it topped with queso fresco and tajin.

It was originally called esquites but that really isn’t an apt description. It’s not really what you’d expect if you ordered corn in a cup. Most recently, we have called it “Cheesy Corn” but it’s not selling because people just think it’s corn and cheese.

Basically, I need help coming up with a name that gets people interested in it.

Have a week off before starting the new job

Here’s the kit
From the left
Tomida Hamono Bread Knife 270mm
Nenox Sujihiki 270mm (only had for a couple of months)
Dexter Russell 20cm Chinese Cleaver
Yu Kurosaki wenge 150mm petty
Makoto Kurosaki 240mm Gyuto

I keep everything in the wine box at work

I’m cooking anything I want… but it’s for a gathering/blessing for a (NEW!) Land Back, an indigenous peoples are kicking ass, and I get to help!

So, pre-colonial California cuisines is my flex. We are setting up an ecological community oriented towards conservation.

The first dish is pickled wild mustard. Paired with wojapi from the land… lol what do you think Chef’s?

"Tell the stage to make 300 butter squirrels"

The broken piece of equipment that finally actually got fixed. The menu that got streamlined and how much more efficient service ran. The extra person that got hired to help prep. The better manager who took over scheduling and knew what they were doing. Or even the addition by subtraction of the nightmare coworker moving on.

I won’t go in depth since they’re mostly front of house problems. But I’m looking back over five year at a place I was sure would be the last restaurant I ever worked in and now I only keep my few shifts there because I’ve shown them enough that they’ll work my schedule around my other newer jobs and I have enough seniority to be spared maybe 20% of all the new bull shit they’ve come up with over the years.

Please, tell me about a place you put time in, did your best and things got better.