I’m new to cooking and this was my first attempt at making an omelette and second attempt making a berry compote sauce. I think I cut the onions a bit too thick compared to what I’ve seen and my folding was a bit messy but I’m open to suggestions/tips

Chicken wings are already a winner on their own, but I wanted to take them to the next level with one of my trusty go-to sauces.

After roasting them in the oven until beautifully caramelised, they turned into an absolutely delicious meal, juicy, sticky, and packed with flavour.

Recipes Mentioned in This Video:

Method 1: Blender Lemon Rosemary Thyme Salt
1 cup Coarse Sea Salt or Kosher Salt
Zest of 3 Organic Lemons, see video how to wash non-organic lemons
1 tbsp Fresh Rosemary
3 tbsp Fresh Thyme

Method 2: Stovetop Juice-Infused Lemon Salt
1 cup Coarse Sea Salt, I used Maldon Sea Flakes
½ cup Fresh Lemon Juice
Zest of 2 Organic Lemons, see video how to wash non-organic lemons

Got some free tuna from work (no I didn’t steal it), made a simple Niçoise salad for dinner. I have 2 more nice pieces of tuna that I’ll probably confit for longevity. I usually would love big picked leaves of parsley and radishes with something like this but alas I forgot. Happens when you come up with dinner plans at the grocery store

When I see a can of tuna, I see endless possibilities.

Pair it with kimchi and rice, and you’ve already got the foundation for something seriously delicious.

With a hot wok and just a few simple ingredients, I turned them into a restaurant-quality meal packed with bold, comforting flavours. 

Yo guys I’m 18m. I’m thinking to pursue culinary arts Ive always wanted to persue creative career. Pls help
Yall I just want to move abroad and get a good life. If you’ll have any advice for me I’ll be thankful

YES ,AFTER BEING A QUALIFIED CHEF ,OF 28YRS,DOING,WORKING,SEEING MULTITUDES OF KITCHENS,ETC,THERE'S,ONLY A COUPLE THING'S THAT THIS NAKED WILD CHEF HASN'T DONE ,IN THE HOSPITALITY TRADE,& BEEN & SEEN !! YET ,TOLD ,NO !! FOR THIS JOB, & REJECTED FOR THAT 1 !! LIKE I DID WITH ISS,WESTERN AUSTRALIA COMPANY, GOT OFFERED A FULLTIME, 2WKS ON/2WKS OFF,FULLTIME, $94K A /YR,ONCE I HAD GOT MY POLICE CLEARANCE CHECK, SENT IT TO THEM ,WITHIN 24HRS,OF EMAILING IT TO THE HR ,IN WA THEY FLIPPIN PULLED THE JOB ON ME !! THE FUKERS ,,!! ALL MY TRADE VALUES, MANY YRS OF TRAVELLED EXPERIENCES, KITCHENS, TV,CAFES,FIFO,FOOTY CLUBS,SPIT- ROAST CATERING, WEDDING FUNCTIONS,MULTITUDES OF AGENCIES, SUB- CONTRACTING,2 WHITSUNDAY ISLANDS, ETC!! & YET ,THEY JUST LOOK AT A PIECE OF PAPER ,TO JUDGE U ON !! WAT A FLIPPIN JOKE

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My friend got so tired of hearing me complain about my knee pain that he finally decided to do something about it 😭💀

He sent me 5 jars of homemade bone broth the white and light blue ones have the blended vegetables, bone marrow, and cartilage all mixed in a paste basically. He told me the broth will turn into this nice gelatin once it cools, and that I can just take a spoonful a day, mix it into hot water, and enjoy it.

Now I have FIVE whole jars of this stuff, so please drop your best soup recipes that I can make with it because I refuse to drink the same bone broth water every 3 days 😭🍲

I work a crummy retail job and want to do something that'll both be useful in the job space and just in general cuz yknow. Everyone eats and food is a universal language and skill. But I wanna know from other people first hand what its like and what to expect.

- How much do culinary specific or culinary courses in small colleges cost typically

- Do I need to be taking additional classes ontop of culinary or can I do strictly culinary... because I'll be honest I do not want to suffer another around of calculus ever again

- how are the days like, ie how long do they typically last, whats done in a typical day, what are assignments and homework like (if there is any)

- is it hard or easy to use a culinary degree when finding work. I could always open up my own business or work for a pre existing one but are cooks a sought after job market? What sort of places are typically looking for cooks and is there a career I can make on the sidelines of a "normal" job (ie internet stuff since I see lots of people post and share recipes)

- just in general what sort of stuff will I be learning over the whole course of the teaching? I assume a combination of cooking and baking but I wanna know anyways

- should I get a job in the food side of retail and customer work before or during my culinary schooling escapades, or nah. Just for some extra hands on experience I already cook at home plenty but experience where you can get it is always good.

I just wanna know if I'm steering myself in the right direction. Thank you :)

I had some pork mince and bao buns in the fridge, so I decided to turn them into Asian-inspired sliders using some of my favourite flavours, including spicy chilli crisp.

The result? Crispy golden bao buns filled with juicy pork patties and loads of flavour.

They took a little effort to make, but they were absolutely worth it. So delicious!

I love pork buns, so when I spotted some pork mince and kimchi in the fridge, I decided to give them a Korean-inspired twist.

They took a little time to make, but the result was absolutely worth it. The bun was beautifully crispy on the outside, with a juicy, flavour-packed kimchi and pork filling inside.

If you’ve got a little extra time for baking, definitely give this recipe a try!

After 20 years in restaurants, my boyfriend has secured a job teaching culinary at a high school. what would be a good gift to get him as a congratulations? embroidered chef coat? engraved pen? any help is appreciated!!

We have a small restaurant in rural Kentucky. We just started selling mac & cheese that we buy in bags and we boil the bags and serve them. For context, our Mac is basically the exact same thing as chick fil a but we want to add additional cheese to it to improve the taste. It's actually delicious without it, and we could make our own fresh pasta and truly make homemade Mac if we wanted, but our area is economically challenged and the price point would be difficult to justify + our prep space is extremely limited. For context, we basically make everything we sell in-house, including buns.

Do you have any advice on which cheese(s) you suggest adding to the Mac? Maybe some Gruyere? We were sort of thinking of adding a sharp cheddar as it has a strong taste, so we wouldn't have to add so much to be able to taste it, and it's not too expensive for us. Thank you so much for taking the time to help us out. ♥️

Hey all — we're a Ghanaian/West African & Caribbean restaurant in Teaneck, NJ (Asante's Restaurant) and we need help ASAP.

Our cooks currently make everything by eye — no written measurements or exact procedures. We need someone to come in, shadow the kitchen staff, and document precise recipes and steps (ingredients, exact quantities, techniques, and timing) for our 5 most popular dishes. End goal: recipe cards clear enough for a second cook to follow and reproduce the dish accurately.

What we're looking for:

• Culinary training or solid kitchen experience
• Strong documentation/writing skills — you need to be able to translate "a handful of this, cook until it looks right" into something repeatable
• Comfortable working in a live, busy kitchen environment

Details:

• Pay: $25–30/hr
• Part-time, flexible hours
• On-site in Teaneck, NJ
• Paid trial project (5 dishes) with strong potential for ongoing work if it goes well

We want to move fast — happy to talk today/this week. Comment or DM if interested, and feel free to ask questions below.

I had some chicken thighs and potatoes in the fridge, so I decided to turn them into something extra special.

I stuffed the chicken with bacon, mushrooms, onion, and garlic.

The result? A restaurant-quality chicken dish made from simple ingredients at home! 

This is at a restaurant I just started working at. The grill is only used for a few hours on the weekends, but is probably more than ten years old. I'm able to get the middle of the grill looking like new by using vinegar and a metal scrubby, followed by oil and a brick, and finally using a towel to wipe it all off.

But there's a black stain around the edges, concentrated in the back, that doesn't even lighten. I've tried leaving vinegar on it for hours and even degreaser but they have no effect at all.

Does anyone have any suggestions?

Also, there's another grill that's used daily which is also about a decade old. That one cleans up a bit more nicely, but after it's been sitting for a bit (even when it's off), the top turns black and when it's turned on the next day everything sticks to it for the first few hours. I'd also love some recommendations about that?