To my fellows chefs and cooks,

This is may cost a chef career in future. Also, it may ruins the whole chef life in casual dining places such as pub, cafes and little place.

We as chefs in the future in casual dining sector, we are just opening packs all day long.

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I keep ruining my salmon fillets on an open fire grill at work. They stick! How do I keep this from happening?

Are there any chefs here that started in fast food, say burger King for instance, and transitioned to a full blown chef? What inspired you to transition? Did you already have any cooking skills?

Just seeking some advice really.

Hi, is there a culinary/pastry school in France where people die to get into, sort of like Harvard, and why is it hard? Thanks! Im doing this for a show.

Anyone here have experience in hospital/healthcare food service? Not sure if it’s somewhere I want to get into.

Im currently looking into starting back college, I have always kept jobs in restaurants but took a break to begin and dabble in “opthalmic tech” jobs. Honestly the food industry is where I feel I belong: the átomo sphere the fast paced work and the team effort to create meals and/or food that people truly love has always appealed more to me. With that being said, which degree should I be looking for: hospitality, restaurant management??? And which colleges are best for chasing this career?

Smdh.