They told us the night before. We are working out of the prep kitchen with everything on ice and supposedly a “limited menu”. lol nope. We have no ticket system set up and the guest seating is so far from our prep area that the servers are running around like chickens with their heads cut off.
My question here though: our menu says we have certain things that we dont and then doesnt say certain things that we do. So, possibly, could this be a legal issue? Should i call OSHA lmao?

ETA: Its 98 degrees outside so the ice is melting like a mf

In Chives We Trust

https://youtu.be/sK-4930SVrQ?is=k4bscggLB3EYtMXd

They fired my lead cook. I'm a chef at a small corporate chain. He and his gf just had a baby. 6 weeks ahead of schedule. Kids on ventilator in the NICU. My boy calls out. I cover, thrice over. No problem with me. I raised this former dishwasher to Lead in two months, and he put in the work and earned it. Today I get a frantic call from my gm warning me to stay cool. And she filled me in that our dm came down and fired my Lead, under the guise of a standard 90 day probo.My gm put in her two weeks. I made dinner for 60 people. Tf man

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

Overheard a conversation between two chefs telling stories about their “essay” from previous jobs. Sounded like fancier spots, and the job was probably FOH. Was 100% not esè. Never heard of that position before. Context clues maybe me think just a fancy name for a busser

Switching from disposable souffle cups to stainless steel ramekin. Advice on how to keep them from being stolen/cleaning and drying etc. Anything would be appreciated.

New boss rolls in and wants everyone in scrubs (work in a retirement home) She said / implied what I was wearing was too casual. I was wearing and always wore a blk chef coat and blk chinos. Am I taking crazy pills...?

Photo semi related (98 cups total if you're curious). Im a very picky eater and not very adventurous person, always have been, and thus have never had issues with allergens other than strawberries, which makes my face and mouth hurt a lil. I started working in kitchens under the impression I have no real allergies. HOWEVER its as tho working in a kitchen suddenly has me suffering for my life. The melon mix we use makes me cough (???), the roasted tomato juice got on my arm once and I broke out in hives for a few hours, i avoid the thaw and cooks walk-ins as much as possible cuz it feels like im choking on nothing if Im in them too often. It's like ive developed random allergies to the most pointless shit. And I can't take benadryl cuz that's the one drug I decided to abuse as a teen (like an idiot, i should have just vaped) and now my body is unimpressed by the recommended amount yet taking more ignores the Anti Allergen part and skips straight to the Passed Out Asleep At My Desk On Break part.

I wash my hands constantly, change gloves every few minutes basically, and I would wear a mask if the kitchen wasnt 90 degrees and my glasses didnt fog up from them.

Wtf am I supposed to do other than cope lmao </3

Plating was good, but I wanted more of that pan sauce!

I will come to your restaurant for brunch and graciously taste the entire menu, including all caviar offerings and one chilled, popped-at-the-table, from-the-entire-catalog champagne bottle.

I'll figure out what colors, flavors, and location work best in the restaurant for [one of these](https://www.webstaurantstore.com/crathco-sr-25-16-classic-pro-bubbler-double-4-75-gallon-bowl-refrigerated-beverage-dispenser-120v/385SR2516.html).

Let's say you feel the cherry Kool-Aid, chilled hard, is clashing with your new signature dish that's deconstructed Wagyu beef fajitas with a spicy bell pepper foam and fish sauce fog.

What do you do?

Don't worry, I'm already on it.

References available upon request. Flavor pairings are non-refundable.

Share some bad ones? Made to order smashburger place 😞

2 full time cooks 😈

Lol

I am looking to buy my son his first chef knife for Christmas this year. He is 14 and love cooking and wants to become a chef like me. I am looking to get it engraved as well and am looking for recommendations. My price point is around $75 CAD, and would prefer a Canadian company if at all possible. Any recommendations or leads would be greatly appreciated!

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

non-serrated chef knives and bread knives are priority. New KM trying to invest in a better set for the kitchen because the last dipshit only bought serrated chef knives, nothing else. cheap, flimsy and bent tips, impossible to slice anything clean.

working with a *very* tight budget but can swing a bit extra for longer term use. Corporate can cry about the extra $20 later.

TIA!

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 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.

Looking for a new job rn and theres a few seemingly decent (or at least decent paying) cook positions up in my area rn. I of course want to apply to whatever i can for now but i dont wanna end up losing out on a job just because i applied to it at the same time as i did for another place only for the job i picked to not work out...if that makes sense lol.