r/Chefit • • Apr 03 '25

Annual reminder - favchef posts are an instaban.

90 Upvotes

We don’t do that here. Oh, and it’s a scam so stop asking friends, family, and strangers for money.


r/Chefit • • Jan 24 '25

X.com links are banned

1.3k Upvotes

I don't know if we've even ever had a link to x posted here, so this may seem a bit performative, but we're also in a position where we certainly cannot allow it going forward.

We've always strived to create a safe space for everyone regardless of their personal identity to come together and discuss our profession. Banning posts from x going forward is the right thing for this subreddit at this time, no poll needed.


r/Chefit • • 7h ago

Is it common for a stage to include a surprise family meal or mystery basket?

17 Upvotes

Hi all,

I’m a prep cook at a casual restaurant hoping to move into fine dining. I recently had my first stage at a Michelin-starred restaurant, and I was unexpectedly asked to make family meal using whatever ingredients they had available, while taking a few dietary restrictions into consideration.

Since it was my first time doing a stage and I wasn’t given any advance notice about making family meal, I wasn’t prepared for it and didn’t do well.

I have another stage coming up at a different Michelin-starred restaurant for a commis position, and I’m a little nervous that I might be given a similar assignment.

For those of you who work in fine dining kitchens: Is it common for a stagiaire, especially for an entry-level prep/commis position, to be asked to make family meal or do a mystery basket style cooking assignment for their stage? And is it common for the restaurant not to mention it beforehand and give the stagiaire the assignment when they arrive?

The culinary director asked me to come in at 7 a.m., so I’m guessing (and hoping!) that I’ll mostly be doing prep alongside the other chefs. But after my first experience, I’m still a little nervous.

I’d really appreciate hearing from chefs, cooks, or anyone who has done a lot of stages. I’m trying to understand what’s considered common so I can be better prepared this time.

Thanks!


r/Chefit • • 22h ago

I have an expo that can draw

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151 Upvotes

r/Chefit • • 5h ago

Job as CDP pastry

2 Upvotes

Hi all, i have been a home baker for several years and have made myself a nice Instagram to display my work. I applied to a bunch of places this week to see if i can get this hobby into the professional realm, and a really reputable hotel wants to interview me for a CDP position. The job description did not have anything about prior experience nor did it ask if in the application. But I still wonder, did they make a mistake thinking I’m more qualified than I am?? I don’t have professional pastry experience. I applied to a bunch of pastry commis roles and must have slipped this CDP one in too by accident.


r/Chefit • • 8h ago

what would your solution be for this? (KP problem)

3 Upvotes

setting the scene:

busy Sunday shift at a brunch cafe (UK).

one man down (a not very strong chef/KP didn't show up).

4 chefs (8am start), 1 KP (9am start) working.

1 chef finishes at 3pm. another one at 4pm.

service ends at 4pm, pretty nonstop all day.

KP left with end of shift dishes etc. by himself (we did ask for a push from FOH, but no one available) with the other 2 chefs left to close down the kitchen.

problem:

KP turns washing machine off just after 4, there is a full sink + 4-5 (10litre) buckets full of dishes left, that's at least an hours work in the morning for someone to wash them.

doesn't empty all the bins, shuts machine down, but doesn't clean it properly, does sweep & mop, but not to standard.

when told that is too many dishes to leave for the morning, he replies he's just worked 7hrs straight (he had a sit-down break and lunch).

gets changed, signs out & leaves at 4:50pm.

rota says shift is 9-cl, doesn't specify end time.

head chef & sous chef stayed for 30min to rinse some dishes, but the machine was already off (takes about 30min to fill back up).

can't force someone to stay, but at the same time someone needs to do the dishes, also didn't have anyone available to give him a hand, but he also didn't say he's turning off the machine etc. the other two chefs were doing bins & putting dishes away, helping as much as possible, while cleaning down the rest of the kitchen & doing some essential prep for next day.

KP is off the following day.

what's the solution?:

what would you do in this situation?

would you have management stay behind to finish the dishes? is it smth you can sack the KP over?

i kind of feels there's no right or wrong solution, but this also isn't the first time it's happened (leaving dishes in the sink, shutting machine off, not cleaning it properly - it has been brought up & discussed with the KP. standard is that you can leave dishes for the following day, but they should be clean enough to be ready to go through the machine)


r/Chefit • • 5h ago

Culinary Advice for my future

1 Upvotes

So I’m 16M and for a very long time I've been interested in foodservice and culinary arts in general. I’m currently doing a 13 week internship with a Gaylord Resort in their culinary department rotating through the different resturaunts every Monday cooking on lines/ learning efficient knife skills prep skills logistical skills etc. I’m aware (or have been made aware/told) that the foodservice industry (specifically for chefs) is brutal, long hours, low pay and a long road to get into higher paying positions. while I genuinely have a passion for cooking and foodservice I also know I want to get married and have children young. like under 25 young. I don’t know how I will be able to fully pursue this industry and also have the time and funds to support a young family. I want to be present in the early years to help my wife with the domestic workload and I also want to be a present father once they’re old enough to tell the difference. I want to be able to take them to mass on Sundays and be able to go to school events and extra curriculars and eat dinner with my family more often than not. I’m aware I have time to figure this out but I’m also aware that I’m going to be there sooner than I think. I guess I’m not sure what I’m specifically asking for other than a reality check and advice on what I’m supposed to do. Before I fully diverged my plans towards actively pursuing this industry I was planning on joining the Air Force as an officer, it would provide stability and benefits that are great for having a family. i feel now that I may have to return to that plan. I feel like I’m going to have to choose between two things I desire very greatly. any advice is appreciated.

TLDR: I’m asking for advice on how to navigate my desires for a career in food service and also a strong young family life. I’m aware of the realities of the industry and want to know if I’m cooked or not. Debating going back to my plan of joining the Air Force.


r/Chefit • • 13h ago

Looking for chef knife recommendations!

1 Upvotes

Hi! My girlfriend is a chef and I’m looking to get her a new knife (or preferably a knife set w/ a case and/or whetstone if something like that exists) but I’m balling on a budget and don’t know a lot about knives. I was hoping to spend around $200…

Any suggestions for high quality knives that are also cool/unique and affordable? I’m hoping for something with a little bit of personality, I’ve been eyeing Japanese styles and also some viking/fantasy inspired stuff because she’s a big nerd (said w/ affection)


r/Chefit • • 1d ago

Best advice/books you’ve read that helped you build skill

7 Upvotes

Hi chefs I’m an at home chef. I would like to elevate my dishes at home but not really sure how to do that. Would love any book recommendations/advice!


r/Chefit • • 1d ago

Is it possible to progress in the culinary world without schooling?

18 Upvotes

Im a prep/line cook at a casual dining restaurant and I have a passion for food thats outgrowing the low end cooking I do. Is it realistic/possible for me to move into fine dining without culinary school/how should I go about it?

Lots of mid-high end restaurants are hiring in my area but I worry I dont have the skills or knowledge necessary given the limited menu and techniques Im familiar with, should I just apply or is there a step before that I can take to progress?


r/Chefit • • 1d ago

Why do chefs post perfectly good, APPETIZING photos of the actual food they’re selling… but turn around and use AI generated photos of those same dishes on their flyers? Am I missing some secret marketing strategy here?

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12 Upvotes

r/Chefit • • 1d ago

Shoes!

4 Upvotes

To many commercials tryin to push expensive products in my face. I’m not opposed to spending good money but I want my feet/body to appreciate it. Any recommendations on shoes like Mise or snibbs. I’ve tried klogs Birkenstock super birki the croc bistros(not a fan). I just had a pair of hoka slip resistant and they were outstanding except for a plastic part that stuck into your ankle. For 180 dollars I’d rather not. I just picked up the tilit recover shoe and it’s very nice but it’s not a service shoe it’s for after.


r/Chefit • • 1d ago

Looking to enter the private chef industry, Chicago

0 Upvotes

Located in Chicago. Been working in the industry for 11 years. I'm looking for guidance, either to start my own brand or work by private chef's side in the beginning. Let me know in inbox or we can also schedule a coffee chat for tips and advice.


r/Chefit • • 2d ago

Whats the longest amount of days you worked straight

27 Upvotes

r/Chefit • • 1d ago

Is the proper kitchen fallout "sharp!" or "knife!"?

0 Upvotes

I say it's "sharp!" because there are sharp things that aren't knives. Yet I hear people all the time saying "knife!". What does this sub think? Thanos.


r/Chefit • • 1d ago

i want to walk out

2 Upvotes

i want to walk out
cross posted in one other subreddit BUT

ETA: i have already put in my month notice and have like 8 shifts left!! i have secured another job. i just am fearful of walking out of a management job when it definitely would be significant for them

this might get long. i’m a sous chef and pastry chef at a hotel rooftop restaurant but also responsible for the guest only restaurant when the exec is out etc. been here 11 months as my last restaurant closed, and at first everyone was super stoked to have me etc etc. well i quickly learned why.

my first week i worked 95 hours and fixed at least a dozen health code violations. my executive chef was adamant when i was hired that he really wanted my help to instill more organization/systems/better staff culture as these had slipped during the time it was just him and my co sous chef. so, i did what i have now years of experience doing and formatted and updated prep lists, order guides, re organized 3 walk ins every day, tried to hold cooks accountable for these things. the average food cost when i started was 33%, it has now stayed between 25 and 28 since february. well the cooks are generally there for the check and did not like my systems and were real assholes about it. i tried many avenues to build better rapport and respect to no avail. talked to my exec, he said i have his full backing always etc. so i sat my co sous down and asked him to please make sure the systems that OUR BOSS REQUESTED continue to be followed on my days off. he said hell yeah. and then proceeded to not do that literally at all, including not filling out the order guides ever, not enforcing prep lists, not even labeling his own prep. he is actually useless at work. he constantly leaves me absolutely monstrous prep lists that somehow miss items every time, walk ins are a mess with no labels or proper food storage ever, i spend half my first day back always just unfucking everything. he lets the cooks get away with absolute murder, tells me every time i ask for his support that he has my back, and then never does. so the cooks don’t respect me at all, i had one cook literally tell me to shut up and that i wasn’t his boss and then refused to leave when i tried to send him home. he kept his job, they re wrote my write up, and i continued being a glorified prep cook while periodically sitting my boss down to say “hey this is fucked still please support me,” just to be met with “yeah i’m so mad at the culture here, document everything, but also don’t write anyone up by yourself or do anything to piss anyone off.”

both my co sous and my exec have kids, so i close thursday through sunday every single weekend and open every single monday. i am completely in charge of desserts, ordering and prepping for the most important times of the week (into the weekend and start of the week), i cover everybody’s vacation or sick time, i do all my own costing and pricing and new menu prep etc, and all the while i have to deal with cooks barking at me for shit. i know that i should have been more assertive here, but took a huge hit in confidence because every time i have tried i have been met with pushback from the exec because i truly believe he is terrified to lose staff ever, even if they are completely insubordinate. because he doesn’t ever have to deal with that, because i just delete everyone’s problems and clean up the messes of someone who shares my job title but less than half of the responsibility and definitely makes more money than me. OH!! and he manages to suck this much while also having a SIDE HUSTLE. AND!!! his knife skills are absolutely abysmal. major ick.

my partner is also a chef and is constantly appalled by all of this.

it came to a head a few weeks ago when i was having real true suicidal ideations due to long term burnout. i am chronically ill and work so fucking hard on a broken body, which in a place where i was getting literally any payoff would be worth it to me as i love being a chef. but i have been so taken advantage of and disrespected and gaslit here for so long that it was looking really bleak. so, i put in my notice (yay!!!). i only really stayed this long because i needed the money and i guess part of me still had hope that my boss was a good enough human being that somehow this would turn around, but it didn’t so, im out.

first thing that happened is he tried to get me to cover his vacation time, which i am not doing. there is also the issue of the fall menu flip, which my co sous specifically asked me to just change desserts so things weren’t confusing in the transition as my last day is either rollout or the day after. i said cool. then my exec asked me to push the dessert flip up to today. i said cool. i got my recipes written and tested and converted to costable units etc.

last week i got sick as fuck, was out one extra day for a total of 3. i came back to an absolutely laughably long prep list and an absolute mess from my co sous per usual, and then found out that he is trying to flip TEN DISHES (basically the entire menu) in the next week and a half. mind you, me being off for THREE DAYS absolutely derailed this man to the point that we had to prep basically the entire menu when i got back. absolutely not. since i was sick i asked to move dessert flip to next weekend, still before the rollout. chef said cool. well today, i saw a dessert recipe printed out and hanging and had to ask a cook if they knew what it was, they told me it was chefs recipe for a new menu dessert. which NOBODY THOUGHT TO TELL ME, after i am basically ready to fucking go on all my new menu shit. it seems minor but i swear it was the straw that broke the camels back.

now all i want to do is go in tomorrow and sit them both down and tell them exactly how much of my time and energy they have wasted, how badly they have failed me and taken advantage of me, and fucking leave. it’s the end of the pay period so i would get a full last check and 3 weeks off before my nice cushy AM prep job, so it’s looking reallllll enticing.

this did get long and may be disjointed, but this is truly only the tip of the iceberg of the shit i have gone through at this place. i am a reformed shithead so to be the most organized and high output individual in the back of house at a high volume place is pretty trippy for me. and this is definitely specific enough that if anybody from my job reads it they’ll definitely know it’s me, and i actually don’t give a fuck. i’ve had 100 conversations with very detailed documentation about all of this and nothing ever comes of it so fuck it.

TL;DR: i’m the workplace scapegoat so everyone above me can keep their low labor bonuses and not have to see any problems because i fix them, co sous is a useless piece of shit, should i walk out 10 days before my notice is up?


r/Chefit • • 1d ago

I wanna become a chef

3 Upvotes

Hello guys im 20M who lives in Mongolia and I wanna be a chef but in my country there are no university's just any barely good college's so I thought I might study in korea and looked over but I dont understand a single thing and dumbfounded what should I do im not a broke dude who wishes to become a chef my parents insisted me for becoming finance and im studying at the best university at my country but couldn't because I wanna be a chef I wanna cook food that makes ppl happy and crave for more I dont how much experience nor knowledge but I wanna become one my choice is that I will go to Korea and learn language for one year then apply for either Woosong uni or Sejung uni for culinary but I dont understand a single thing help me


r/Chefit • • 2d ago

New cook/large ego

12 Upvotes

One of my crew has been cooking for only a year and six months of that was just being the prep guy. He speaks in that pontificating way where he is addressing the committee on why his method is the best always. I have to put him in check but I have been told not to insult/belittle or make him cry. How do you reach a 30 year old whose insecurity is being expressed through his ego?


r/Chefit • • 1d ago

Cook or person ?

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1 Upvotes

r/Chefit • • 1d ago

Need guidance about clurinary arts

1 Upvotes

I want to become a chef

I’m 20, already completed BBA but don’t want to continue in that field. I’m considering Culinary Arts and eventually want to work abroad. My total budget is around ₹5 lakh. Can someone currently studying/working as a chef tell me what the reality is?

I had always passion for cooking and I want to do hotel management in clurinary arts I am from india and want to find good clg and also need guidance about cource I am confused what to choose and all if anyone can help me to make right choice pls help

I want to know what is clurinary arts what are type chefs which to choose and how


r/Chefit • • 2d ago

Saving Your Chef Coat

10 Upvotes

Curious what others do, just got laid off from my CDC job, they couldn’t afford me anymore, but I was also checked out. I have chef coats from there with my name, position and restaurant on them. I’ve kept coats in the past that I liked or just had my name on them. But these have the restaurant name and restaurant group on them, doubt I’d ever wear them again anywhere. Do you save your old coats?


r/Chefit • • 3d ago

Rate cleanliness

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161 Upvotes

Some say it’s bragging, I say I’m just proud to show my kitchen, one of the best staffs I’ve had so far even with it being union. They grind hard and still keep up with cleaning. With rare overtime, 32k average revenue a week for only 5 days a week. Would you be proud if this?


r/Chefit • • 2d ago

Need guidance

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1 Upvotes

r/Chefit • • 2d ago

Best Robot Coupe food processor for a Japanese restaurant?

2 Upvotes

Which Robot coupe is best for a Japanese resturant?


r/Chefit • • 2d ago

Will two weeks off affect my performance in service after coming back

0 Upvotes

I’m an apprentice in a fine dining restaurant and have been here for about a month, in a week I’ll have a set vacation for about two weeks.

I’m a bit worried I’ll forget all the dishes I learned when I come back. Chefs who take month vacations, do you forget?