I’ve been a chef for a really long time and wanted to “cook for a cause”. I joined a large food bank to use my powers for good. What I found was a huge eye opener. The amount of product (that wasn’t donated) that ended up in the landfill was astonishing! We’re talking pallets on pallets on pallets of meat and produce. Every week. During the last audit there were 120 plus pallets of food thrown out. This was logged. I personally threw out at least a hundred more, unlogged. And unweighed.

This was paid for by different programs. Think private donations and federal, city, and state funds to “feed the unhoused” and kids programs.

It was staggering. The leadership team was of course apathetic and a few even laughed. I was told to not care. There were zero systems in place regarding proper storage, FIFO, labeling, etc.

It got to the point where I had to leave. I couldn’t watch it anymore.

Surely this can’t be a normal scenario at food banks.

Any insights Reddit?

I just took over an EC role at a fast casual joint. Most of my places before this have been more high end and they had much higher budgets than I'm dealing with now. And I just can't get my numbers in check, as much as I try, without working my crew to desth and simultaneously not making this job viable for them to pay their bills.

The company budgeted me a 15.5% labor (BoH only) and a 26.8% food cost. I'm hovering like .5% above each, but my cooks are lucky to be getting 25 hours a week right now.

Is this normal for this type of establishment?

So I put my 2 weeks in at the job im at now (im the kitchen manager) my job tryed to tell me that 2 weeks isnt enough. They wanted 3 weeks or more. But isnt 2 weeks standard even in this business? Definitely made the right choice leaving there after talking to the owner and he basically told me to kick rocks. But when u put ur notice in how long do ur old job?

Hey Chefs, am just a confused 23 yr old Pastry chef working in Dubai as a commis 3.I really want advices from experienced Chefs on what to do in order to learn more explore more and how can i utilise my years to build up my own self.

I want to work in different countries but wanna know if its a good move or should i just stay in dubai.Should i work in hotels or restaurants which will give me more growth.Should i be tensed about money right now Should i start saving up or will the money follow along the years because i always hear Chefs no matter what they stay broke unless they are a celebrity chefs.

I love love love making pastries but right now because am starting am just working in a buffet and my sous chefs are not really good mentors as they are not teaching me anything or like giving me proper advises nor i can look upto them as a role model because my sous chefs are still following the style of being a bitch to everyone.

I am pretty sure all of the executives reading this right now would’ve crossed the same thoughts i have right now so please if possible do help a aspiring chef right now.All my friends who did culinary are switching jobs to finance where there is more money but right now i believe i will make money same as them maybe 10years later of what they are earning right now.

I wanna work in france Italy and Australia what will be the best way to reach these places as i dont have enough money to sponsor myself to go these places and work but i wanna learn so much from everyone.Please do reply if you have the time and help if possible.THANK YOU IN ADVANCE♥️

I made this short film about Umberto Corteo, an Italian immigrant who arrived in New York at nineteen, began as a dishwasher, learned pizza making, and eventually co-founded the original Umberto’s of New Hyde Park.

What interested me most was not simply the restaurant’s success. It was how Umberto talks about kitchen work.

He describes employees eating together after closing, a chef named Joey becoming one of his closest friends, and the apron becoming so connected to his identity that he says he feels naked without it.

When asked why he never retired, he answers:

https://youtu.be/H34xPFiFy68

For people who have spent years in kitchens: which coworkers became more like family than colleagues?

​

Genuine question, not a job ad.

We run a small luxury resort in the South Pacific (max 24 guests) and we're kicking around a chef residency concept: 3–6 month stints where the kitchen is effectively yours to run as your own business. Proper commercial kitchen, accommodation on the property, full creative control — your menu, your food, your name on it. Think pop-up restaurant, but the venue, guests, and infrastructure already exist instead of you hustling for a space and burning savings on rent.

How the money works: you'd receive a fixed per-guest daily meal rate, provision from it, and keep the margin. Your income scales with occupancy and your buying skill — cook smart and source well, you do well. Staff meals are a simple weekly batch cook with its own separate budget, so they're not coming out of your pocket.

The scale: max 24 guests at any one time. Boutique, not banquet — more like running your own intimate restaurant than working a hotel line.

The honest trade-offs: it's an island, so it's not city sourcing — town and proper stores are about 45 minutes away, and there's great local produce, but you won't get every specialty ingredient on demand. You're cooking for resort guests, not a walk-in crowd. Income moves with occupancy, so quiet weeks are quiet. And it's a season, not a career ladder — you come, run your thing, build your name, and hand it back.

So, chefs of Reddit:

What would make you seriously consider something like this?

What would make you run a mile?

What would you want to know about occupancy or guarantees before you'd trust the numbers?

And for anyone who's done a residency, stagiaire abroad, or seasonal island/lodge work — what did the listing not tell you that you wish it had?

Not recruiting. Just trying to design this so it's genuinely good for the chef and not just for us. Roast the idea if it deserves it.

Genuine question, not a job ad.

We run a small luxury resort in the South Pacific (max 24 guests) and we're kicking around a chef residency concept: 3–6 month stints where the kitchen is effectively yours to run as your own business. Proper commercial kitchen, accommodation on the property, full creative control — your menu, your food, your name on it. Think pop-up restaurant, but the venue, guests, and infrastructure already exist instead of you hustling for a space and burning savings on rent.

How the money works: you'd receive a fixed per-guest daily meal rate, provision from it, and keep the margin. Your income scales with occupancy and your buying skill — cook smart and source well, you do well. Staff meals are a simple weekly batch cook with its own separate budget, so they're not coming out of your pocket.

The scale: max 24 guests at any one time. Boutique, not banquet — more like running your own intimate restaurant than working a hotel line.

The honest trade-offs: it's an island, so it's not city sourcing — town and proper stores are about 45 minutes away, and there's great local produce, but you won't get every specialty ingredient on demand. You're cooking for resort guests, not a walk-in crowd. Income moves with occupancy, so quiet weeks are quiet. And it's a season, not a career ladder — you come, run your thing, build your name, and hand it back.

So, chefs of Reddit:

What would make you seriously consider something like this?

What would make you run a mile?

What would you want to know about occupancy or guarantees before you'd trust the numbers?

And for anyone who's done a residency, stagiaire abroad, or seasonal island/lodge work — what did the listing not tell you that you wish it had?

Not recruiting. Just trying to design this so it's genuinely good for the chef and not just for us. Roast the idea if it deserves it.

I want to elevate my nightly pasta game, beurre blanc as an addition to sauce is my go to at work.
Is it feasible to make a reduction of wine and vinegar (plus aromats but whatevs), freeze them in a tray so i can melt them in a pot, add butter slowly, and bobs your uncle?
Thanks for tips or advice!