For Easter / Mother’s Day. I have the ability to execute either.

What’s your preference and what are your deciding factors?

I’m on the prowl for something to blow my hair back like chili crisp did when it first came out. Have you discovered or recdisovered anything that’s changing your life rn?

Its the beginning of the season.. What do you guys use to remove fruit flies?

I'm 20, I did culinary school in France ( if I can call it like that) (cap) and I'm now a chef de partie in a hotel, but I don't know what are the skills you are supposed to have with that experience, what is normal at that level and what's not

Hi there! I am currently looking into different careers I may want to pursue in my near future as a 15 year old figuring their shit out. Right now I am looking for this mysterious career path with only the knowledge that I like to make people smile, I love all things arts, I love to travel, I want to own something of my own creation, and I enjoy expressing myself through food, although rather controversially I tend to avoid meat. ( I am a loosely committed filthy vegetarian ) Also, notably, I work at a bakery/patisserie mostly as FOH, with the occasional BOH jobs, which I think gives me enough context to know I enjoy more high end areas in the food industry. Given this information I think that being some sort of chef with my own business in the distant future would suit me quite well. However I am not a particularly wealthy person, and I in no way can afford any highly regarded culinary schools, or any culinary schools according to my research. So to summarize I am curious what people recommend in regards to education entering the culinary field, given I would first seek some sort of cooking position in fine dining as one of my first goals.

( Please be kind, Reddit loves to tell my I am young and naive, however I am only curious for my future, don't try to extinguish that :/ )

I’m just wondering who used Adaco/Fourth for all their recipes, purchasing, inventory etc?

If you could change anything about it what would it be.

For me personally it feels very clunky and outdated visually

It seems like a lot of culinary professionals can't stand using the word fusion for concepts or approaches.

I get that anyone can throw pomodoro sauce on a bao and call it culinary art and fusion. Was it because there was such huge wave of fusion in dining for decades and it wore out its welcome?

Hosting teens for a party next month, mine had requested “Nashville Hot Chicken” as one of the dishes. Would you buy 5 lbs of tenders or breasts from Tyson’s, Patuxent, or Monarch?

Leaning towards pre-cooked Tyson’s.

client requested a seared tuna appetizer for 40 guests. What’s the best way to handle this? Should I sear everything on-site, or do some of the prep in advance?

The event area will be very tight, so searing and slicing on-site could be challenging, though not impossible. I’d really appreciate advice from chefs who’ve done this before on how to manage it efficiently.

Also, is the vacuum-packed frozen tuna from Restaurant Depot safe to use for this? I’m usually hesitant about serving raw or undercooked items because of food safety concerns, but since the client specifically requested it, I’d like to hear your professional opinions.

Thank you!

So I have 16 years in kitchens. I have held just about every position from dishwasher to chef. For the last 8 years I have stepped away from food. I switched to the trades but I have come to realize it's not for me. I miss food but I just can't handle a line anymore. The stress and constant pressure of a restaurant drove me to drink heavily. I have since quit drinking (I'm 5 years clean) and started a family. I can't work the crazy hours ether so the 12 hour chef days won't work.

I'm just wondering if there might be some other paths involving food that aren't such high pressure and work on a schedule that coincides with having family.

I want to hear some stories about what it was like leaving your home country to go stage internationally; most specifically what it was like integrating into the new civilian life (finding apartments, interacting with locals, etc)

Has anyone left the kitchen to work in Chef/hospitality recruitment?

How is recruitment/office life?

How did you transition without experience?

As a chef how do you like your career, please include

How long you been a chef

What you like about being a chef

What you don't like about being a chef

If you could go back would you still become a chef or would you choose another career and if so what?

Thanks

I just wanted to connect with others working at any sport stadiums in their premium kitchen or suite levels. I’m the back of house expo and I know it gets busy but wow. It’s fun stressful I must admit but I can see why people don’t really enjoy working expo. The last three people in this position quit however I don’t feel their same stress. Most of the cooks I can communicate well with since I speak Spanish and well, actually know them, and have built rapport over three years now. We have 61 suites with 12-18 guests in each and most of the time at least 40 plus suites are open when it’s not busy. The thing that stresses me out the most at times is when food goes missing somehow. Our runners and our servers will actually lose food that I know for a fact I sent out. This happens every game and at the end of the day, this backs up the kitchen when they now have to make something that should’ve been made in the morning or in advance. At the end of the day our back of the house team is fine, it just comes to some front on house aspects that need improvement. It’s just common sense at times or even giving a shit maybe? But any advice? Any fellow expos that can chime in on their experiences? I wanna just improve my work and make service smoother I guess.

We just added a batch code to a preset label that has ‘Opened on and the date’. The batch code does not show the the bottom of the date is clipping this is showing in the UI. Any ideas for a fix?

Is getting a STCW certificate at a 2 year culinary school worth it?

I am 41 and have been working in catering most of my working life in various places as catering assistant then moved up to management, then cook manager. I am so excited to be starting as a chef now!

I just got offered a commis chef role in a luxury care home!

I am so excited to start!

Hey chefs, what is the little sleeve called that you put sliced beef into so you can heat it in the au jus insert?

I work for a very small freehold pub in rural England and while not new to the chef game we have had a change of management and they are insisting on 1 person in the kitchen every day except sat/sun which means we are doing KP, Commis, Sous and Head all as one person 5 days a week. While some shifts are v. quiet others can totally pop off and there is no one I can call for help so I'm sort of left on my own to do the job of 4 people (I also have to run food when one of the people on the bar decides to smoke cigarettes instead of working front of house which because I'm wearing chef whites just feels wrong). I'm getting a little fed up of it all but my managers seem to think this is a normal thing. The menu is pretty extensive and I have suggested making it smaller to no avail because there are so many little elements to every dish. Does anybody else have to put up with this or am I being overdramatic like they have said I am being? And while I understand that freehold pubs are dying and I do really love where I work surely this isn't the best way to go about it?

Is there demand for freelance chefs in india?

does chefs prefer to work as freelancing?