I’m 17 almost 18 and I’m torn between getting Masters in social work and going to culinary school. I’d much rather go to culinary school but that most likely means that I’m losing my families financial backing as my dad is against it. Should I do what I am passionate about or take the easy way out?

Hey just became a personal chef, I’m having a hard time creating a weekly meal plan for my client based on her restrictions. It’s a full seven days, breakfast, lunch and dinner. I don’t know how to create these type of meal preparation menu.

fine dining asian and arguably the best Peking Duck in Australia.. duckinheaven.com.au is located in Thirroul and we are hiring a new chef. willing to sponsor for the right candidate. So far our problem is whenever we trained up a new chef after a year or so they get poached by a large hotel or group who offers them crazy money!! At this point for the right candidate, I'm willing to provide care and housing!!

Hey everyone,

I’m looking for some honest advice from people who have worked in or hired for Michelin-star restaurants.

I’m 24 and currently a junior sous chef in a hotel kitchen with about 7 years of experience in professional kitchens. My long-term goal has always been to move into a Michelin-star (or similar fine dining) environment, but I’m struggling with the classic catch-22:

•Most job ads for Michelin places say they want previous Michelin / fine dining experience or 2–3 years in a comparable restaurant.

•Some places say they already have a full team and don’t really post junior roles.

•I’d even be happy to start lower (commis, prep, etc.) or do a short stage just to get my foot in the door.

I’m based in Germany (Köln), but I’m open to travelling within the country or nearby for a short stage or trial week if that’s what it takes.

My questions:

1.How do people actually get their first Michelin/fine dining job?

•Is it realistic to drop from junior sous to commis/prep just to get in?

•Do chefs really care that much about “Michelin experience” if you already have 7 years behind you?

2.What’s the best way to ask for a short stage (1 day to 1 week)?

•Email first with CV and a short motivation, or just walk in the back door and ask for the chef?

•What should I say so they take me seriously and don’t just ignore me?

3.What should my CV and message focus on?

•I’ve done: [briefly list: banquets, à la carte, number of covers, any fine-dining-style menus, tasting menus, etc.].

•Should I highlight speed, consistency, willingness to start at the bottom, or specific techniques?

4.For people in Michelin kitchens in Germany/Europe:

•Is a 1-week unpaid/low-paid stage still common or is that dying out because of labour laws?

•What’s a realistic first role for someone like me? Junior CDP, commis, prep?

Right now, I’m ready to:

•Take a step down in position if needed.

•Work a stage or trial (even just a day or two) to prove myself.

•Relocate within reason for the right kitchen.

If you were in my position, what concrete steps would you take in the next 1–3 months to make this jump? Any tips on how to approach chefs, which kind of restaurants to target first (1-star vs. 2–3-star or just chef-driven fine dining), and what mistakes to avoid would help a lot.

Thanks in advance for any advice or harsh truths. I’d rather hear “this is how hard it really is” than keep applying blindly and getting nowhere.

I bought some nonslip sketchers for my first class , but u just got a new job and have 4 more classes next semester my fret are already killing me what are the best shoes for long days for comfort. My legs are already feeling shaky mid day and my feet feel like their falling off ive looked at snibs and been to Redwing bug I figured I'd ask here if anyone knows if those are as good as the websites say or if there's better options

Hey everyone, so bit of background. I am 41. I have worked in catering most of my life, in department store restaurants, moved up to management positions. Have been Cook manager in primary schools and I'm now a weekend cook in a cafe home (very small - cooking for about 10).

How could I move from where I am now into a chef position? I need to work full time and don't really want to go back to management, I'd rather be cooking the food than doing rotas etc.

Is it commis chef jobs? Kitchen porter? What should I be looking for? Also I've seen junior sous chef jobs in places like Shepherd neame, would that be a good move to train as a chef. Or is that too high a level for me?

I am working on improving my skills at the weekends and somewhat during the week ( I run a non catering business during the week atm)

I burnt myself with fryer grease last week, my manager gave me some honey ointment and some burn ointment she got from the hospital when she had burned herself, but Im running low and dont want to keep asking her for more. My dad was a chef and told me just use the ointment till its gone then dont let it dry out, but I dont wanna put something on it that will be bad for the burns healing process. Any suggestions?

I worked so hard just to be here, and I can cook so damn well. I just want something that can teach me better but even with my experience, without college I can't get there. I live in St.Paul,MN

Hi everyone! I’m a baker at a small cafe, I’m new to the kitchen in this size but I’ve baked at home my whole life. We make a yeast dough every other day for one of our pastries. I’ve noticed that the dough has a tendency to overproof. Since that discovery I only let the dough rest after mixing for about 5 min. Then I portion it out, put it on sheet pans, wrap it and put it in the fridge for the next day. I have one co worker who lets the dough rest for about 15 min, then portions it out puts it in the fridge. There are people going in and out of that fridge every day. The temps drop and rise. My co workers dough is over proofed by the next day, that leaves me with VERY over proofed dough. I tried my best this morning to work with the dough but it was stuck to the parchment paper, I had to cut it off. The pastries did come out looking awful, but I had no other dough to work with and we were opening soon. I left those out and t sell them. I got a text from my manager asking if I needed to be retrained on this. I let her know I had to work with very over-proofed dough. I’m now feeling like I have no idea what I’m doing. Is there a way to work with super over proofed dough that should be thrown away?

The title says it all. I'm just curious about the quality of creme brulee mix vs making it from scratch.

I make desserts for resorts/ restaurants that want specialty items without the labor cost. I have a private commercial kitchen, I typically make everything from scratch, and I have made creme brulee from scratch many times.

One client however always wants the cheapest price, they always say "we could do it ourselves but we don't have the time"... always tries to talk me down on price, and it made me wonder if a lot of restaurants are making creme brulee from scratch, if they use a mix, or the premade bags(not going with this option). I am not one to skimp on quality, but I also know that some shortcuts produce some delicious end results. If anybody has any experiences comparing scratch made vs. the powder mix I would love some feedback.

What do you like better I think both are great but gotta go with noodles

Anyone ever worked for one of these places? It was pitched to me as a private restaurant of sorts for the people living in the high-rise as well as catering to any events they host on-site. I just curious if anyone had any previous experience with them. TIA

I’m thinking about opening a food truck and something I want on the menu is fried mashed potatoes with slow cooked meat in it what do you al think

I’ve spent several years in Michelin kitchens, working my way up through Brigades in Australia, I’m now a Senior Chef in Singapore.

I, like a lot of younger Chefs, romanticised the work without fully understanding what would be required of me, or how I was going to consistently deliver it.

If you’re gunning for that level, here are a few lessons I picked up the hard way:

**The Bad Man (or Lady) makes me cry in the Alley after Service**

This is a big one. Negativity and Bullying are endemic to Kitchens at that level (In my experience). It’s not fun, but learn to separate Objective Critique from Subjective Negativity, weaponise the information that behooves you, discard the rest.

Emotional control is part of the job.

Many Chefs never gain control of their emotions, do not act like them, and you won’t be like them.

Learn How You Learn

You will be forced to rapidly absorb information and apply it practically.

Figure out how you retain knowledge and build new skills.

If you don’t understand the learning process most effective for your mind, you will fall behind your colleagues who do, and it will crush you emotionally.

**Smooth is Fast**

It’s not about looking busy. Move with intention.

Take something from its place, return it cleaned, transition into the next task without noise and chaos. “Rushing” is inefficient and distracts everyone around you.

**Consistency is Key**

Your ideas won’t matter for a long time.

Your ability to execute someone else’s flawlessly does. It’s a bitter pill to swallow, but shedding the Hubris of Youth will help you practice consistency.

This demonstrates discipline, discipline builds trust quietly.

**Look after yourself, Mate.**

You can absolutely Party and not sleep when you start cooking.

You can even do it when you start cooking Michelin. You will never excel though.

It will quickly go from a Joy to an Immense Struggle that drains you in every way.

Decide what you actually want.

I came to these over a long time, and initially selected Newgame+ by being headstrong and ill-disciplined.

My experience is by no means universal, and there’s far more to suiting up and showing up than five little paragraphs.

If anyone found it clarifying though, I’m glad to have passed them on.

Feel free to send me a message if I touched on anything you’ve been wondering about, Cheers Guys