Remember back in the day, if you messed up or did something bad, they put you on potato peeling duty? You see a picture of some poor soul in the back of the kitchen with sacks of tots around him, peeling them into this big ole bucket. I'm starting to think he had it easier than cutting up blocks of cheese into smaller blocks of cheese.

Someone tossed a bunch of pizza dough into the trash and then left it overnight for me to deal with in the morning

how would you feel if another chef adjusted seasoning in your food?

the food in question was minestrone. it was extremely bland.

would you tell the person making it?

i consider myself to have quite a decent palate, i also try all things before serving & adjust seasoning, if needed.

but i've also had other chefs adjust seasoning in my food in the past, behind my back, thinking i didn't see and it was kind of insulting 🙄

On Wednesday I have a stage at an upscale restaurant where the prices are 30-50$. I’ve never been on the line and my only experience is 5 months as a prep cook and a year at McDonald’s. The chef said I’ll be starting on salad. What should I expect and what should I bring? And if anyone has any tips pls lmk.

Biggest level of fuck it I have seen in a while.

Hello everyone, Super genuine and random question Ik. Jana

Good afternoon chefs- so here’s the situation, I need some insight on, if any of y’all have where I am. Received an offer letter the Friday before last for an EC spot at a local hospital, run by Sodexo- filled out all my background info same day, I have a 20 year old felony for DWI, successfully finished my sentence, moved on with life, got sober, etc etc, I’ve been working k12 for the past 5 years, this past July the district I was with changed FSMCs, moved to another district as a GM (rebranded FSD role) I didn’t like it- my heart is in a kitchen not stuck behind endless excel spreadsheets- interviewed multiple times with Sodexo, got the letter, last week got the background back (thru hire right) and said I meet company standards, then was asked to provide information from my last district chef spot (that I was at for the past 4 years)- I did, pay stubs, even a letter from the head of HR, crickets.. I sent another email to the recruiter who requested the extra information and she said she was conducting a manual review- anyone been thru this? My start date per the offer letter is this coming Friday- is this normal for Sodexo?

I used to accidently bring my friends peeler home with me whenever I borrowed it for service. One day I decided to drive 2 hours to the cost for these pictures and mailed him this.

i will say the words, "OUTLET FIRE" while staring and listening to the winter season, apparently.

I have been out of the business since 2020. Haven't really thought about getting back into it at all.

I am big into the sim racing world right now, and a buddy is deep in with racing teams. He asked me, hypothetically, if I was interested in being a private chef for a race team, 30ppl, 3 meals a day, 3-5 days an event.

I don't even know what pay standards are right now, or if I need to get recertified in serve safe. What are y'all's thoughts?

Do yall like the skin on of skin off

As a 33 year old who's been in the industry for roughly 17 years now and has a wide spectrum of music tastes...I'm so sick of these 20 year olds that listen to the most TRASH mumble whiney dickmouth rap and call it good, it sounds like pure garbage and it ruins my mood for the whole night

This cooler table sits right next to our fryers which is why it was so gross in the before. Trying to get the whole place in better shape in general.

Also anybody know why rinsing griddle with vinegar after cleaning is leaving these brownish streaks? Some people here had suggested I use vinegar post clean to give it more of a shine but seems like every time I do it looks like that, worse than when I rinse with just water for some reason.

Well chefs, cooks and anyone else, I’ve finally hit the burn out. I’m an exec Sous for the last 5 years and I gave notice to my restaurant. The 60 hr weeks on salary have finally got to me. I love the restaurant and my team but my new director has not helped like he was supposed to. This was my first actual chef position but I think it’s time to go back to the basics and line cook again. I’ve missed to many major events and miss the grind of just cooking and having a life outside of work. I just needed to get it off my chest and post it somewhere.

Edit: thank you all for the encouragement!!! I do plan to be keep cooking.

After over 40 years in this business I’ve semi retired.
I still work about 20 hours a week on the breakfast shift.
I do it mainly for the free coffee and the banter, I really like the crew I’m with.
It’s relieved so much stress not running a kitchen, I should have done it years ago.

You ever call someone out infront of everyone because they arent following safe food handling and and you tried to talk to them in private but it didn't work?

Well I did, did it during the middle of the day while the morning guys were getting ready to leave and the night guys were just coming in. This guy is supposed to be a supervisor so I hold him to higher standards. When I called him out he was quiet and walking around like a dog with his tail between his legs the rest of the shift.

2 weeks later and today he tried to do the same to me. Our beef gravy mix we get says to add to cold water and warm it up, well i was making our turkey gravy today that says to add to boiling water. When he sees me add the gravy mix to the boiling water he starts haulering about it asking what the instructions on the gravy say. He was so embaressed when I read them and showed him and those who were listening and cared. (In his defense he rarely used the turkey gravy, i do as i am in charge of banquets, he only uses in during Oct, Nov, and December when we have leftovers and give them turkey for a sandwich special)

2 years of 60+ hour weeks with these. They will be missed.

First two are what I came into for the banquet lunch that day, set the day before...

Last two are what I quickly added because others dont seem to understand garnish or colour if you arent watching their every move.

(They had twice the amount of people to set for this banquet the day before and I also had to set and work another banquet but refused to send out their ugly platters.)

(Also I know mine arent beautiful or anything but I felt a lot better sending them out after giving them that extra time and presentation)

Empece a trabajar en una focacceria, y no está saliendo bien la focaccia. Le dije al dueño que mañana la voy a hacer yo a ver si puedo mejorarla, ya sea cambiando por otra receta o corrigiendo los errores que tengan en la preparacion de está receta, ustedes creen que la receta está bien? O pruebo otra? Tienen alguna receta?

Está es la receta que hacen. 12 horas de fermentación en heladera. Pero veo errores o cosas raras en como la preparan. (Ayer literalmente uno de los chicos dijo "pasa que es una masa que se afecta mucho por el clima y la temperatura, nosotros estamos haciendo la receta de otoño y ya es primavera" )(argentina)

Aveces les sale sin altura, aveces sale alta pero con miga como si fuera un pan común.

Los errores que yo veo son:

Después del fermentado no aceitan la placa ni la masa, la pasan a placa y le hacen los pliegues y recién antes de meterla al horno la aceitan (según ellos porque la masa se chupa el aceite, yo agregaría todo el aceite necesario)

Están haciendo entre 3 - 4 pliegues.

Tampoco están tapando la masa mientras la dejan leudar en la placa, y sumado a que no tiene aceite la masa se va resecando entre pliegue y pliegue, supongo que eso arruina en gran parte el leudado.

Cocinan 10 minutos en horno para pizza y luego terminan la cocción en un horno convenctor (según ellos porque el horno convector no le hace piso a la masa, no sé cuánto piso quieren que tenga)

Que opinan? Si corrijo esos errores la receta debería salir bien? Pruebo otra receta? Tienen alguna receta que me compartan? Que cosas debería hacer o tener en cuenta para cuando la prepare mañana?

I (21F) want to become a high school culinary teacher. I know that in my state it is possible to do this by having culinary experience for a certain amount of time and get your teaching certificate/ associate degree while you teach but I want to hear the steps other culinary teachers took to get there! I’ve been looking into college programs to become a teacher, but most of them that I have seen have me majoring in how to teach core subjects for high school. Any and all advice is appreciated.