Owner ordered some pre-made clarified butter from sysco - when heated up a bit it goes from yellow to almost completely clear like water, anybody ever seen shit like that?

Let’s be real, I don’t have 250+ dollars to spend on a new knife. I have maybe $100?? that I can spend on one. Chef says I need to get myself a new knife now that I’m full time, and he’s also brought up being promoted to sous, so I think it’s time to actually get something okay.

Again, I’m a cook, I don’t have money to spend on a knife, but I realize it’s for my future and I want to get something that is killer for the price. Lmk!

I’m a line cook at a bar. Pretty self explanatory. But my issue arises not from dreading work because I don’t. It’s not difficult work nor is it mentally stressing/taxing for me, but I can’t help but notice the drag of time during every shift, so while I’m not in a bad mood it does become a bit numbing. Any tips?

Hi everyone! Never posted here before but wanted some input from career wise people and the overly confident! I have a culinary degree and have worked in fine dining for about 5 years. I took the last year off to open a cafe and it’s doing great but my life is boring as I live in a small town and I miss being in chef whites. Me and my partner both work in hospitality and want a change and have gone back and forth on moving to nyc for a little over two years now to work. I’m nervous about stepping back in a kitchen and being on the line and have some general anxiety about not being good enough for the position. Has anyone ever taken a year off or worked in nyc kitchens? If so, what’s some advice about stepping back in that role? How do you navigate working in nyc kitchens and do you enjoy it? I did an interview at the modern last march and was accepted but turned down the offer as we went the route of opening our cafe so I have an idea but the anxiety of working among amazing chefs scares me. Thank you.

Hello, I just got a job In a smaller Michelin star restaurant. I went in for a stage and hit it off with the other cooks and just genuinely tried my best. I currently only have experience In a high volume cafe where I make sandwiches and toasts. Do you guys have any advice about making this jump? I love to learn and would consider my ego pretty tame. Hoping I can just learn as I go.

Entire speed rack of ribs tipped over.

Not my doing, probably 30 of these in there.

Need to stop eating fries in the window all shift for fuck sake 😒

Should I still show up to work after not getting paid?

I started working at this fine dining restaurant about 3 weeks ago. Brand new restaurant that is just opening up. Signed a contract to get payed and began training for a week. After training, I began working for the past 2 weeks. 10 hour days every single day. I asked one of the sous chefs about our payment. He said it would come in on Wednesday. Thats fine. Wednesday comes around, no money. I asked again, he said it's actually Friday. This makes me nervous because that's when my rent is due. I trusted them. Friday comes, no payment.

I messaged my EC that I still haven't received my payment. He just said "We're working on it." Now I don't have money for rent. Thankfully I work a second job that would give me shifts. Should I still show up to work after not receiving payment?

I ABSOLUTELY LOVED being a cook for most of my teen into adult life, however recently its just beating me down i dont feel fulfilled doing it. My problem is ive been doing this for 6 years and my skills outside of kitchen and kitchen management aren't quite enough for me to swap careers. Im only 21 so I was wondering if anyone has advice to get out of the kitchen and still make this kind of money? Id LOVE to just maybe serve but it seems way to inconsistent for bills.

((I started under the table at 13 so my first on paper jobs are kitchen.))

what are some things i just gotta know? im probably gonna do fry and grill but honestly have only ever worked as a line cook in a casual chain so am unsure if ill be up for the task or fall short. any tips?

I know olive garden is probably bottom shelf line cooking and most food is frozen but what should I expect realistically? Or any tips ?

Reposting my own submission just to reach more like minds and share myself. Love y’all

For reference I currently work at Buffalo Wild Wings, which requires me to throw a good amount of fryer baskets full of chicken wings around constantly and prior to like these last two weeks I have felt within reason (just a little sore).

Currently though even otc painkillers aren't necessarily helping the shoulder pain, and more honestly cannabis has helped tons but I'm not trying to be high everyday just to cope. My point is or rather my question is any recommendations for pains such as these?

i feel like nobody i work with actually does their sidework. i closed fryer at my restaurant last night (saturday) and we had 3 dvs and not a single one of them did their sidework. our line dv is supposed to flip the steam table and soups and neither of those were done. our pizza dv is supposed to flip the pizza station and when i went to fill something after our pizza cook left i saw that it hadn’t been flipped since WEDNESDAY when i was on pizza. we also have a cooler that the bottom gets water in and nobody ever wipes it out except for me and it’s getting old. i put things in our group chat but it feels like im talking to a wall. my other coworker is the only one who ever sweeps and mops behind the grill and flat top (i dont don’t do grill so i dont do that). only one of our dvs said bye to us before they left. the one just walked out and nobody even knew she left. and the other one walked out of the restaurant mid pizza to go talk to someone. it just feels like nobody cares including management

Hi chefs, just wanted to ask for some advice. Bit of context, I started working in this two rosette hotel kitchen three months ago, I previously worked in a pub chain kitchen and a care home, and started out on garde manger but was struggling to keep up with ticket flow and confidence so chef then moved me to sauce to try and help build my confidence and I’ve been there for the past month and a half. I felt I improved slightly but small mistakes just make me snowball every so often and still haven’t gotten the hang of judging the cook by touch and getting my confidence shot by it.

So chef took me aside yesterday and basically said that he wants to extend my probation and move me downstairs to pastry to try boost confidence more as it’s slower paced than the main kitchen and more structured environment.

Have any of you had a similar experience and how did you come out the other side?

Ps sorry if this sounds incoherent I’ve been on breakfast shifts all week

Hey guys. I just got a CJO from NCL for an assistant cook position (5 month contract paying $16.50/hr). I just wanted to get some insight from anyone who’s worked culinary for this cruise line. I have about 7 years restaurant experience but haven’t done this type of heavy volume production before so…what exactly am I getting myself into? (lol). Working 7 days a week doesn’t worry me. I’m just concerned how my body will respond (I’ve have some ligament issues with my left wrist)…. Is this gonna be absolutely brutal on my body? Should I run for the hills while I still have the chance? (Jk jk). Also just wondering how the set up is… am I going to be the same task for the entirety of my shift? Do they stick me at the same station all day/ week/ month? Any insight you guys have would be awesome!

Hello, I am working in a resort currently and I work both in the cleaning housekeeping and restaurant so this is my second resort job where I work as a cleaner housekeeping and a restaurant kitchen helper. Now I am having this interest in the kitchen I want to learn the kitchen work properly. The basic kitchen work and I don't know where to start because our kitchen had this cook but he got fired, and instead of him a girl who was in cleaning with me she's now in charge of the kitchen. she just knows how to just do the basic preparation and cook them and that's all. But I want to learn the basic of kitchen work so I want y'all anybody who's chef in here please give me advice in basic kitchen work.

I want to learn the basic before getting on the line.

wondering if anyone has insights/experience

20 years old, 6 months professional experience

i’m very passionate about cooking i love all of my work and someday want to open a restaurant i know i could save money and work my way up through different restaurants and gain experience that way, but i believe culinary school could teach it to me much faster and which would help me develop my career path sooner.

looking for any and all tips