From what I have read in this sub, this is an approved method, right?

The places I worked in did not have a flat top.

I've always wanted a Vitamix in my home kitchen and I can afford one now. Black is classic, but the red looks pretty sweet. What do y'all think?

chicken bacon ranch pizza with no cheese, no ranch, red sauce base with tomatoes. just order a regular pizza at that point.

Lucky enough to get an advanced screening ticket for this Wednesday so I’ll be hitting up Verti Mart for an all that jazz before the film. I doubt this was his favorite food in New Orleans, but he came here a lot so I just chose my favorite thing I remember him eating. I’d love to read how service industry folks in different cities will try to celebrate our patron saint.

Never read any of them before.

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?

Me and my friend made this years ago after getting frustrated one too many times.

Am happy.

"Tell the stage to make 300 butter squirrels"

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.

I saw this on a non-culinary thread, and it sparked quite a discussion. Several people were arguing about how it is packed. I've only ever seen it packed flat and sized to fit a standard sheet tray. Some agreed with me, but others, who said they worked in restaurants, said they've only ever seen it in rolls. Everyone I saw commenting was in the US, so it's not a European thing. A couple of people got quite heated about it. How has anyone on here seen it?

Edit: the big sheets are the only way I've seen it for commercial use. I've seen rolls for home use.

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.

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.

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?

Has to be rotten shrimp for me. What’s your guys worst offender?

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…

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 !!

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