What are your favorite tips and tricks to make cooking A decent meal at home easy? Nothing compares to a dedicated professional kitchen, but I'm sure there are ways to optimize things at home to reduce barriers to cooking a good meal when not at work. What have you figured out?

Let me know if any of you guys are interested in taking this 'businessman' up on his proposal and I'll pass your details on to him! 🤣

Even worse when someone blows into the glove, but like this happens every time i trade gloves. Does it happen to you?

Mostly what the title says. Guy I work with had his car broken into and lost his knife roll, among other items and tools. They say they didn't "really have anything to fancy and insurence wouldn't cover it anyway" but what are good items to have that can fill out a new roll? Things FOH (me and a few others) might not think about that you BOH people use regularly? We're mostly Italian casual (think Olive Garden but less corprate) and just want to help the guy that is always helpful and half way in a good mood to us.

So I’m a Pastry Chef at a job I both love and hate. I recently got a job offer as a Corporate Pastry Chef, over seeing 4 different restaurants. I am torn on the decision and the Chef keeps asking if I have any more questions.. I don’t know I’m supposed to be asking but clearly can’t think of. Help

Dude just walked in with his entire family and is currently wrapping up his meal 😭 I knew he had a house in the county here but I did not expect this.

I think I need a to take break from this sub... the title sums it up.

The dream: It was the middle of dinner service, the new trout dish is ordered and my mise disappears! Like all of it. I'm running around a huge, unfamiliar kitchen looking for my mise (bc someone probably just moved it?) Borrowing from other stations and prepping on the fly. Other cooks not working dinner service (like banquets n shit I guess) were all around, walking through, moving stuff. I'd turn around and the stuff I just prepped on the fly would be replaced with something else.

There was a younger cook like whoa your gonna make that again right now? As if I had a choice. There was banter. At some point someone turned the lights out over my station which was too big and spread out. So weird.

I'm disabled from chronic illness, I don't work at all anymore and haven't worked the line in a long time. So I guess my question is: what the fuck? Lmao I just wanted to take a nap, I have a fucking headache now.

For context that ceiling is s lot higher than I can reach as I am short and it is above some stairs.

I know injuries are part of the job and most of the smaller ones you get used to without much fuss but I’m having issues getting over a bigger one. A few years ago I was still working as a line cook, we had shit knives, no sharpeners, and thin cutting boards you would get from the dollar store. I was chopping fruit for a platter and trying to plow through it a little too fast as it was a Saturday and we were busy and short handed as usual. The cutting board skidded (even with a wet rag under) mid cut and my brain didn’t react to both the cutting board and the knife at the same time. My hand flattened as I tried to stop it the board from flying away and my knife went down and took a hefty portion of my thumb with it. Thumb on ice, hospital, and a graft later, and my thumb although lacking feeling is pretty much back to the way it was. The thing that’s not is me. I’ve always trusted myself and my knife skills, though not the best certainly not bad, but now even 4 years later I get nerves picking up the knife. Once I get started I get back into the flow but it feels discouraging that even after all this time and a promotion to chef that my brain hesitates when I grab a knife. Anyone experience something like this? Or have any advice to get over it?

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Does anybody keep a small scale in their roll or kit? Does it provide any regular utility if you do it does it collect dust? If you do, which one?

Kinda bittersweet. I accepted an offer for an inventory coordinator position and I’m really excited to start my journey in supply chain / logistics. It’s been real.

Enjoy a picture of my favorite bean salad with local produce, said produce, and my favorite labels printed by my annoying coworker.

✌️🤙😬

Oh how I miss you. I even miss the steam burns. I gotta actually cook hard boiled eggs now at the new place. And steam veggies/tortillas. Fucking rice, dammit. I gotta do it all like a peasant.

Forgot we're in rural Maine, guy got us a case of glizzies, fuck my life

CHEFS LONG FOR THE LINE LIKE CHILDERN LONG FOR THE MINES. THAT IS ALL (inb4 this is mod deleted.)

I am the designated oven vent cleaner at my work. We are a high volume pizza spot. Due to the nature of our hours/prep schedule, turning the ovens off and keeping with it weekly aren’t an option. This means I come in once a month, at 1am and clean the vents, ceiling, and exterior of the ovens after they have cooled off. I get paid a set amount, so the faster I can complete the job, the better. I’m not as concerned with that as much as I am how it destroys my whole day.

We have 11 or so vents that need to be removed and cleaned that takes the majority of my time. My current process is taking them out, and letting the bad ones soak in a water/degreaser mix. Cleaning the ceiling where the fire suppressant line runs, and then returning to the dish pit and scrubbing off the vents by hand with one of those green scouring pads.

My issue is that no matter how long they soak, I always end up spending 1.5-2 hours just scrubbing grease off the vents. Also due to the size of some vents, and the size of our dish sinks, I can’t soak all of them evenly at the same time.

Has anyone here found a quicker or simpler way to do this task? I am thinking of using a pressure washer and going nuts on them. Any and all tips or advice would be appreciated.

Hey all so I'm fairly new to the culinary world but I am currently doing some r&d on a recipe and I think the dish would benefit from the addition of walnuts, which I am allergic to. I guess my question is how do people taste test recipes when they contain ingredients you are allergic to. Do you not taste it and trust your intuition? Do you just send it and suffer the consequences? I am not deathly allergic so this is an option I suppose, it would just be followed by a nice benadryl-induced nap 😅

This is a personal project so I dont have any sort of team or colleagues who could help with the taste testing. I supposed I could ask friends but they're unlikely to give the sort of feedback I am wanting. Any tips or thoughts are much appreciated!

Chunky Mashed Potatoes V.S Creamy Mashed Potatoes

Rules:

1: Put Vote in Comment as "Creamy" or "Chunky"

2: Winner will be chosen after 24hrs based on total comments

3: Upvotes on comments will count as half votes since people can upvote multiple people

4: Have fun, don't witch hunt, enjoy the potato debate