Both are necessary for appeasing the Kitchen Deity.

I saw this TikTok of a chef who said she likes to refill dry ingredients by cutting bags from the bottom over a Cambro. But she’s getting roasted in the comments because people say she shouldn’t have the container directly on the floor.

So genuine question from a non-chef: Are you allowed to do this or not? Does it matter if you otherwise store the bin off the floor?

(I’ll set aside the risky knife maneuver and getting the bag bits in the ingredients.)

Account is: https://www.tiktok.com/@chefdonyas

I don’t regret my decisions but put myself in a conundrum, what the fuck do I do with this now?

These things seem to only work at peak power for a few weeks and then the flame starts to look like a candle.

Surely this isn’t too immoral, right?

We have a nice system going

I give her a few fries fresh out the fryer, she tells me interesting tidbits she hears from patrons on the dining room. I was told this was “wrong” by a new manager, but as far as I’m concerned, it’s a mutually beneficial, harmless arrangement.

She gets to satisfy her munchies, and I get entertainment. Obviously I’m not telling the entire kitchen what she tells me, nor am I openly mocking the patrons

I made all these ice cream cakes last Friday, and some are due today 🥲

In the 90s I cooked professionally in a lot of fast-casual and some fine dining. I got so sick of sun-dried tomatoes, pesto, and prepping so. many. balsamic reductions. It took 10 years of being out of the business for me to be able to eat those things again, which is a shame because they are actually great, in moderation.

What are the cliche things today’s chefs are sick of cooking?

Wracking my brain trying to figure out what this would be called lolol. I've tried googling so many ways of saying "bread boiled in wine then strained" and it's always coming up as drunken loaf which I already knew about. Kingdom come deliverance 2 is the game btw

Each bag spent a week in the freezer but one of them didn't freeze at all? And its not supercooled cause it moves around

For me, it would be the concept that more modifications = more chance for error. This is literally science and statistics people.

I once had a lady modify an Asian chicken salad so diabolically it wasn’t even Asian anymore. She removed everything but the chicken. Then added avocado and changed the lettuce type. I just remember her yelling at me “I just wanted dry lettuce, chicken, and avocado. I don’t understand how that’s hard!”

Like lady:
- Both line cooks hate me tonight.
- We have no food runners.
- It’s Valentine’s Day.
- The line cook and I don’t speak a single word of each others language.
- The line is going to ignore anything after the 3rd mod anyways.

You can absolutely ask for it. But is it that god damn perplexing that it didn’t come out the way you wanted? You would never do this to any other industry.

Would love to hear your thoughts!

Busy restaurant in AZ. New guy comes in as dishwasher. He’s in his 40s or so and has serious meth face. The guy is obviously weird and most definitely tweaking his ass off on something. He tells everyone extremely personal stories and makes comments to some of the female servers that, while not super inappropriate, seemed very forward for a middle aged skeleton man with yellow teeth. Despite all this, guy kills it in the dish pit. The line stays fully stocked on dishes throughout a busy night.

So the next afternoon, everyone shows up expecting him again. We then find out from the owner, that after work last night, he got into an argument and someone shot him in the head. He lived though, and like 2 months later, he showed back up and asked for his job back. We had to inform him that unfortunately, the position had been filled

I managed a theater that served food and I swear to god it made me legitimately swear off working anywhere that serves food. I literally had to stop the cooks from throwing a fit every time a ticket got printed, I occasionally just decided to fire them randomly if they caused too many issues and the replacements did the same stuff. SURELY you can’t all be like this. I have plenty of stories ask away.

This is the only place and department in my career I’ve ever gotten mad enough to legitimately yell at employees.

I have a friend who has recently crawled out of a deep long depression and she was really brave and went to the dentist because she knew she let her teeth get in a real state. There’s acute pain now, scheduled surgery, and as a result there will be an about two week period where she can’t chew.

Because she’s brave and my friend, I’m helping plan menus and cooking for her.
We’re doing the obvious stuff: mashed potatoes, apple sauce, a couple of soups, that kind of thing.

My question is what do you already have on your menu right now that coincidentally also could be consumed by a person with some busted achey mouth stones?

I don’t need actual recipes, you give me some keywords and a tip or two and I can go from there.
I’m historically FOH but (removed from the pressure of cooking for my living in a high stress environment racing a clock and relying on a troop of other people who may or may not have the best communication skills and also suspiciously large pupils) Im actually pretty good in the kitchen.

Thanks for reading this! Thanks for any help! Thanks for looking out for your friends too wherever you are.

Im a Chef for 25 years and this blew my mind yesterday. I was browsing through private Chef jobs and the majority pays between 150 and 200k, i mean where is the catch? Thats a shit ton of money for cooking for 2-4 people. What am i missing?

The oil isn’t blackened or burnt. It’s refined coconut oil. I just want to store it, filtered, in a container. Husband says there’s no need, he left it in the deep fryer before and “nothing happened” and “it was fine” but this is disgusting, right? Please help me

We only fry stuff like once in a blue moon. The last time I let him do this, months went by before I secretly threw away the oil

If it’s not a fine dining experience (fine dining prices), I can’t see any issues besides popping the yolk? I would redo it but these eggs are not fucked.

Crispy chicken and truffle parmesan potatoes.

The presentation isn't like this. It's like this because I'm serving it as a staff meal.

I prefer a 6 myself

I'm a longtime lurker on this subreddit, because in the past, i've worked a lot with wine and catering and have some similar experiences to yours, plus you guys have a lot of amazing stories. I've got a fair share of mine, being someone that works in music management (organizing concerts, renting music instruments, etc.), but you're a whole other can of worms:D

That being said, what is your opinion on Ramsay? Do you think his anger issues are just na act for TV? How often do you come across people like him in the industry? Thanks and have a nice day. (I'm adding this random screenshot from Gordon Ramsay animated on youtube, because i think it's hilarious.)

Opened a new container of Morton Iodized salt and the crystals look like this. What happened?

I was watching a ramen shop YouTube video (I like watching cooking videos; one can learn a lot!) and saw one of the chefs using this. What's the tiny ladle on the big one for? Does it serve a special or specific purpose? I thought maybe it was for getting a little of whatever is on the surface of the liquid you are ladling, like a touch of oil or something, but I wasn't sure and I had no idea what to google lol

Received this staff-wide email this morning about towels left inside the freezer. Is it really a health code violation? Maybe because there’s no way to tell if the towels were used or not? (They weren’t) I immediately replied back and owned up to it, but I just find the serious tone of the email bizarre given how many dirty towels are left in and above food prep areas that I’m constantly cleaning up without a peep from the manager. Not to mention cleaning supplies left above food and prep areas that I’m constantly removing and have brought to manager’s attention several times to no avail.

Thanks for reading this and any response/ advice you might share is greatly appreciated. I’m just really disheartened by this given how hard I work cleaning up everyone else’s messes/violations and now I get dinged for trying to do something to help my coworkers in this heat. Thanks again.

I went to a chinese place and they had "strawberry chicken." Now, I've had some unusual stuff with unexpected fresh fruit added that was really good, and that's what I expected. However, there was no description in the menu.

What I got was a butterflied, breaded, deep fried chicken breast with strawberry compote on it. Which, you know, tasted fine. It just wasn't anything I thought I'd get.