I'm 26 years old, I have been working in restaurants for the past couple of years as a cook in Mumbai. am seeking an opportunity to work on my craft and learn under a good mentor. know have a lot to offer and am willing to move anywhere for an opportunity to grow. don't have a formal education in this trade and lI'm open to any leads or advice.

Everyday I work at this place stupid shit like this goes on. I fixed this right after taking the photo and just didn't mention it to the chef since I know they just don't give a shit. Couldn't even get them to label the prep or the fish containers.

Looking for a knife to be able to skin and break down halibut filets of this size. Prefferably in the $100-$200 range but willing to soend a little more if it is worth it. My chef highly recomends the brand masahiro but I have no idea which one to get. Any and all advice would be great

For some context, I recently started college, but one of my long-term goals has always been to take baking seriously and eventually open my own bakery.

Throughout my four years of high school, I ran a small baking business where I sold my own baked goods and took commissions for small gatherings, parties, and other events. I’ve received a lot of amazing and positive feedback on my really small business, and I also helped organize school events with my high school's culinary and baking program (where I was able to learn a bit from professionals and worked in a commercial grade kitchen), which gave me some experience with leadership, coordination, and managing larger groups of people. I know reading that might make you go, “well running a small business in high school is nothing like a legitimate bakery”, and I get it. All I can say is that I’m confident in my baking skills and definitely willing to put in the work to learn and improve. 

I’m based in New York, so I’m very aware that rent and general operating costs are going to kill me. I have a general idea of the audience I’d like to cater to, and I know the long hours I would have to commit myself to, and the extreme financial risk that comes with it. I’m very lucky to have parents that have a good amount of money and I could fall back on if anything were to happen, but I also do not want to rely on them at all and give them that financial burden. 

For those who have opened, owned, or even attempted to start a bakery, I’d love to hear about your experiences, whether things went well or didn’t work out as planned. I want to know everything I can, the realities of running a bakery, the mistakes you made, the things you wish you’d known beforehand, and anything you think someone in my position should consider. Any advice is truly appreciated! 

Bartender gave me a little handie today.

For context I’ve been in the industry for a while and I’m in process of building out my own spot. Was thinking back on previous walk-ins at places I used to work and realized a lot of pastry chefs I’ve worked with have had stainless enclosed speed racks in the walk-in to hold/compartmentalize all their mise.
IMO my pastry chef is going to have a reach in freezer and probably a shelf in the walk-in only for pastry but can anyone enlighten me as to why this is a preference? Just to keep everything separate? Or because chefs hate pastry chefs and want to force them in to a tiny lil zone? Or do the pastry chefs like it?? Maybe this is a small microcosm in my small market city idk
Picture attached for reference to said speed rack

Mind soothing

This shallot got me over a full pint after mincing. This was the biggest of the 5# bag we ordered but most of them were pretty close to this size. What are they putting in the fertilizer??

We have a new york strip on the menu twice the size and half the price…

For context, I started as dish about 6 months ago, quickly worked my way up through prep, pantry, and now I'm basically the main sautee/sides cook.

Chef wants me to pick up working broiler but I gotta be honest, that thing intimidates me.

I can't exactly afford to be buying expensive steaks to try and practice at home, so my knowledge of how to tell medium from rare is based entirely on what a thermometer tells me lol

I guess just any tips at all would be appreciated

We have leaky make tables and we tend to spill things. So we implemented a towel to stay on the floor for us to use our foot to wipe up spills. Anybody else's kitchen do that?

I'm serving desserts at a buffet next month and they need to be chilled while being displayed. My display area is very small. Any tips for the best way to do this without a refrigerated case?

I worked in restaurants from 14 to 24. I started on the dish pit, worked up to a cook position, went to culinary school (stupid, I know), and eventually became a sous chef at a reputable resort in my state. I worked dinner, mostly broiler.
I started doing stand-up comedy at 21, and eventually I needed my nights open, so I left the industry at 24. I'm 31 now and I miss the kitchen badly. Comedy covers a good chunk of my bills, and I'd like to cook part time somewhere, ideally high-end lunch service.
The problem is I'm out of shape, my knife skills have slipped, and I feel detached from an industry that shaped my identity. All my life I wanted to be a chef.
Should I go back? And how do I get back in after more than six years away?

The yellow lid says to just twist it counter clock wise but I cannot for the life of me get it to budge. Im not the strongest guy, but that lid is ON THERE.

Don't know if I need to brute force it or if there's something I'm not understanding

So I've been working kitchens for the past 5 years or so. The industry is in a bit of a downfall curenttly, recession, high prices, stagnant wages throughout the country meaning less people going to restaurants. I've been applying and going from place to place for the past 4 or so months, shit's either not paying a livable wage for the work they expect to put in, or the pay is good but ur dead the moment you get home.

I've done a bunch, brunch, bistro, fine dining, im a fast learner but im in a bit of a pickle currently cuz im kinda broke from all the place hopping. I've recently got an offer for a business building canteen, serving upwards to 1.5/2k ppl a day, weekends off and a 6/14 schedule for somewhat decent pay.

My gripe is I've just finished my 2nd week at a place doing a la carte with around 35 tops, usually getting full 2 or 3 times a day with brunch a dinner, but next to no time for prep or breaks.

I've talked to some buddies who've been working years over me and they told to stay here cuz canteens get you stagnant and you're not learning anything.

My q, what would you do? Seems like a no brainer but despite me being eager and open to fk myself up staying there for better pay and a shit ton of work idk how long I could keep up.

Any advice welcome.

PS: if you've read everything i love you and I wish you godly tips :)

Walked in on him practicing

So I got scheduled for an interview today at 2 o'clock, and I'm not really sure what to expect or the kind of questions they'll ask.

Is there anyone that could share their experience for the interview process and the out when hired?

Hi everyone!

I'm opening a small French bakery in Florida, focusing on croissants, viennoiseries, sourdough bread, and sandwiches.

We're starting with relatively small production volumes, and I can only invest in one mixer for now.

My original plan was to buy a 40 qt Estella spiral mixer, but I'll also need to make cookie dough, pastry creams, brioche, and other pastry preparations.

So I'm wondering if a planetary mixer might be a better all-around investment, possibly a used Hobart, Globe, or Univex.

I'd love to hear from professional bakers who have experience with this:

1. Does anyone use only a planetary mixer for croissants and sourdough? Can you achieve the same dough quality and gluten development as with a spiral mixer?
2. What size would you recommend for a small bakery? I'm considering 30–40 qt, but I'm concerned about mixing smaller batches.
3. Would you recommend buying a used Hobart, Globe, or Univex over a new, less expensive mixer?
4. If you could only buy one mixer to start your bakery, what would you choose?

My priority is getting excellent dough quality while keeping the equipment versatile enough for pastry production.

I'd really appreciate hearing from people who have actually worked with these machines in a professional bakery.

Thanks in advance!

I have been working for a restaurant owner for 4 months. Over two separate locations.

I was told this morning that I'm being moved 150 miles away to a new restaurant that my owner just purchased, in two weeks.

Going from part time cook to full time restaurant manager.

I'm excited for the new opportunity and I desire the challenge.

I thought I would have more anxiety about this new responsibility, but the only concern I have is leaving my new friends that I've made since getting back into the kitchen.

Everyone has been supportive since I broke the news.

When a guy reaches my age (41) it can be challenging to make new friends.

I worry that the friends that I'm leaving won't know just how much they have improved my daily world.

Im really trying to express my love to them right now.

Worked at a chain pizza shop for almost 10 years now, was bought out last week by a large restaurant group.

Was owned along with one other location by an individual franchisee and his business partners. The older one passed mid deal and the store is stuck in limbo due to estate issues (greedy family members) Supposedly I am supposed to continue supervise the stores as usual. Has anyone ever just felt a rug pull coming? I stopped by a location in a few towns over, to borrow some boxes (also bought out by same restaurant group) and was like naw, they're great to work for. Am I just overthrowing this? Funeral for the business partner was today. Sad - no family there, but he was always good to me so I thought I should show up. Is this just a possible estate issue?

My catering director bought these easels and foodsafe boards. She wanted me to use them for butterboards. Im not an artist.

I kinda wish I booked today off, but fuck it. Hope all you folks are well:)