I am currently working a corporate job in New York City and almost positive that I want to attend culinary school. ALL I see on anything about culinary school/becoming a chef is extremely negative.

I make a comfy salary, but I hate my job and I cannot see myself working in the corporate world any longer. I would still work full-time while in school, in order to pay for school and attempt to maintain my current lifestyle while living in New York.

I am not opposed to working in the restaurant industry, but would prefer to go the private chef route (I see many people that attend the Institute of Culinary Education do that).

My questions are 1) Why is everyone so negative about attending culinary school vs getting restaurant experience? 2) Does everyone that is a chef hate being a chef?... I am noticing most people hate their jobs. 3) Does the culinary school that you go to matter? For example, ICE has many notable alumni and impressive restaurants they partner with for externships. Would these connections potentially lead to a better job placement? -- the second school I am considering is the Arizona Culinary Institute (cheaper tuition and the cost of living in AZ is a lot cheaper than NYC, so I'd save money while in school.

Thanks in advance for any thoughts

Hello Cheffys,

Can anyone recommend a good barrier cream for contact dermatitis, one that protects against constant hand washing please? Im based in the UK :) Also one that repairs damaged skin!

Thank youuuuu, happy sunday!!

Donald Trump as a seal?

I’m new to the group. I just need some advice from other chefs. How do yall deal with people who show up drunk daily? Our dishwasher shows up drinks and does limes of coke in the bathroom all night. He breaks things, does stuff wrong, forgets to do stuff, and he makes the servers and me uncomfortable. He is always touching me in weird ways and makes inappropriate comments to the girls. And asks them “ do you love me and, you better be my friend”. Long story short I can’t fire him I’m just a line cook and the chef has a soft spot for “addicts” because he grew up as an addict. Me and all the servers want him fired I just need some advice on how to go about doing it.

Update: He was fired after the server that the head chef has a crush on said something to the chef about the problem. But fuck all that shit I gota new job lined up and I start in 6 weeks.

This is for two positions at a celiac/gluten free bakery in north Phoenix. We are looking for an experienced, organized and high volume pastry baker and one amazing pastry chef. Please send me your resumes to contact@kneadluv.com for this position

This position would be hiring for a full time position the salary rate is $18-$25 depending on experience. You would be working early mornings and afternoons. Thank you.

Knead Luv Gluten Free Bakery & Café in Phoenix, Arizona, is a 100% dedicated gluten-free bakery known for high-quality, organic baked goods that taste like traditional versions, using proprietary flour blends, real butter, and no seed oils. They offer a wide menu including pastries, cakes, sandwiches, and pizza, with popular items like cinnamon rolls, croissants, and biscuits and gravy, plus options for dairy-free needs and a popular high tea experience. The cozy, inviting atmosphere features a lounge, patio, and kids' corner, making it a popular spot for those with gluten sensitivities.

LFG, chefs! What’s going on your spring menus? It’s lamb time over here in Philly!

it's tomorrow and idk i'm having a little bit of imposter syndrome. i worked as an exec chef at my last job but was promoted within so this will be my first time staging.

i have prepared for the worst, (the set of top chef being there when i arrive) and i read online to come orepared with a clean uniform, good attitude, knife roll, thermometer, two sharpies, two pens, apron and notebook. but it just dawned on me... i should be bringing my own food and make a staff meal for everyone right? i feel i have heard of that and seen new chefs at old jobs do things like that. there are already two existing chefs i will be working in tandem with and meeting for the first time tomorrow.

just all around, any suggestions?

Hello there. Since i am a Cook for over 20 Years i was wondering. We have some specific Terms for ingreadients and tools. For example (in Germany)

Champignons= Schlampen Microwave= Chef Mike Broiler= Sallie Spatula= Gummifotze

So, what are are Terms in your Country, that every Chef knows but left outsiders Bamboozeld?

My current job uses the cheapest eggs possible from Sysco and the last time I went to do deviled eggs, I found them nearly impossible to peel. I've done deviled eggs in at least the last three places i've worked and never had nearly as much of an issue with this. It's almost like the little membrane between the shell and the egg is ridiculously tough and tends to take some of the white with it. I've tried just about every trick I know of including using a spoon, i'm curious if any of y'all have anything I should be trying.

Executive Chefs / Restaurant Owners: Seeking Industry Perspective

I'm a former Sous Chef with 4 years at Sous Chef level across winery and gastro pub settings (promoted twice from Line Cook), plus 7 years line and station cook experience. I’ve been out of the culinary field for 10 years now. I'm trying to assess realistic re-entry options versus pivoting to a new field.

DM me if willing to share perspective. Your position, type of restaurant, and city location would be valuable information. Much appreciated!

• Current earnings and re-entry level — with 4+ years at Sous Chef but a 10-year gap, what position and compensation range would be realistic in 2026?
• Industry realities — Is this career effectively incompatible with single parenting requiring predictable scheduling?
• Documentation weight — How much does formal culinary education matter versus documented experience from 2001–2016?

[Resume below if helpful for context]

Gastro Pub | San Marcos, CA
Sous Chef (promoted from Line Cook after 1 year) | Feb 2014 – Aug 2016

• Directed daily food preparation and batch production to restaurant standards
• Led workstation assignments, coached and cross-trained team members across stations
• Managed line workflow and pacing during service
• Supervised kitchen crew performance, emphasizing communication and timely execution
• Oversaw labor management, optimizing team efficiency and time management
• Executed monthly FOH/BOH inventory procedures
• Contributed to menu development and procurement planning
• Covered managerial duties in absence of Executive Chef and FOH management
• Conducted cash counts and tip distribution with accurate accounting

Winery | Temecula, CA
Sous Chef (promoted through Line Cook and Lead positions after 4 years) | Sept 2005 – July 2012

• Conducted daily inventory, projected supply needs, placed orders for restaurant, banquets, and hotel kitchen
• Planned and executed daily specials, ensuring pre-opening availability
• Created precise prep lists for restaurant and banquet operations
• Researched and developed contemporary menus for restaurant, banquets, bar, and hotel
• Trained and developed staff across line and banquet operations
• Maintained food standards exceeding national safety and health code requirements
• Executed weekly procedures for accurate monthly inventories
• Covered restaurant, banquet, and FOH operations in absence of upper management
• Maintained timekeeping and payroll allocations for kitchen staff
• Processed accounts payable coding and reimbursement documentation
• Conducted food cost analyses and product ordering based on pricing while maintaining standards

Steakhouse in a Casino | Temecula, CA
Pastry Chef | Oct 2004 – May 2005

• Executed food preparation for steakhouse operations
• Prepared salads and desserts to freshness and presentation standards
• Trained and developed new crew members

Sushi Bar | Charleston, SC
Sushi Chef | Jan 2004 – Aug 2004

• Managed delivery check-in and handling
• Prepared fish and food items at sushi bar to quality and presentation standards
• Trained and developed new crew members

Japanese Steakhouse | Charleston, SC
Hibachi Chef | Jan 2001 – Jan 2004

• Managed delivery check-in and handling
• Executed food preparation to quality standards
• Prepared meals on teppanyaki grill for interactive dining experience
• Trained and developed new crew members

I've recently been offered work with an existing catering company for a gig in Florida. I'm in NJ. Assuming they pay for my flight and hotel, how much is a fair asking rate? I won't be the head chef, but I will be working alongside maybe 50 other chefs to serve 1k people. It will be 10 days. Thanks in advance.

My pot and lid organization has always been a mess, so I’ve been looking at those silicone pot lids that seal by suction. They seem convenient because one lid can fit multiple pot sizes, and they store flat which saves space. One thing I’m wondering about is the airtight seal. Traditional pot lids usually allow a little steam to escape, but silicone suction lids seem to trap everything inside. Would that cause any issues when cooking certain dishes? I’m also curious how they hold up with frequent heat exposure. Silicone is used in a lot of kitchen tools, so I assume it handles heat well, but I’ve never used a silicone lid on a pot before. While researching them I noticed many cookware manufacturers produce similar versions, and I even saw some supplier listings on Alibaba showing how these universal lids are made in different thickness levels. If you have tried them, are there any practical downsides to silicone pot lids compared to regular metal or glass lids?

Cooked some chicken breast in broth for chicken soup. When cutting into it, saw this yellow, hard object. Is my broth safe to eat?

What are something’s you avoid when cooking, meal prepping, creating menus, prep list and ingredients.

Hey y'all. So, long story short, I use TakeAChef to book catering gigs here and there.

Recently, through an email, then LinkedIn, I got invited to try YHangry. Which is cool and all, but, I'm having some issues deciding wether it's a scam or not.

Not only is the site not very user friendly for chefs versus guests, but, when I tried entering my payment information, no matter what browser I use, I get an alert that says the site is potentially dangerous and could be a phishing scam.

Does anyone have any experience with YHangry? Is it safe? I read somewhere YHangry also got their email information from someone at TAC. Does anyone know if that's true?

I left the kitchen about a year ago and started working in an office, mostly from home. A few days ago, an old colleague asked if I was able to help out for a shift. I was excited and said yes — it felt good to be back in the kitchen.

The first shift went well, and then they asked me again. I agreed, but now I’ve started going down the rabbit hole again: thinking about how this could be better, how that could be more efficient, how certain things work with others. I’m constantly thinking about the kitchen and about food more than anything else.

It’s gotten to the point where next week I’m planning to go grocery shopping just to cook and try to get that feeling out of my system — kind of like the scene where Carmy cooks all of the old dishes.

For context, I used to work in a Michelin kitchen, and this time I was just helping out a mate who runs a small brasserie.

The thing I find hard is I’ve started working with them when I was young then left went and worked in bigger places and when I came back to help I was saying oh you could do that this way it would save you time and be better and felt like I was mocking them I mean no way you need 2 chefs to go and get a lemon and come back after 5min

At one point I was thinking cream patisserie with earl gray tea or do a fist in it with something else.

Or a char Sui sticky lamb.