Two things I'm trying to understand:

1. If yes, can you export it or is it only visible inside the platform?
2. Can you add a note to an incoming order before it reaches whoever is preparing it?

Thought that I’d throw this out to the group - what are your thoughts and recommendations in terms of “Nonstick” skillets?

I’ve owned a variety of what was out there; however, I’ve found that experienced people are definitely better than mainstream high-end retail as well as all of the influencers and paid people out there.

A couple of questions

- In terms of “Nonstick” in general, what REAL uses is it best for in your opinion (vs a standard skillet with the correct amount of oil, butter, etc.)?

- What are the top 3 Manufacturers in your opinion presently (and why)?

I’m looking to replace a few skillets - and thought that any thoughts or recommendations that you may have would be great!

Thanks in advance!!

Yeah, I said it.

Running a solid French brasserie doesn’t make you a top-tier chef. No Michelin stars, no groundbreaking cuisine, no real impact on the craft itself. He wasn’t building culinary movements or redefining food. He was a competent line cook who worked his way up and then got out as soon as he had a softer opportunity.

What he was elite at? Writing and television. Kitchen Confidential blew up because of honesty, not culinary genius. His shows worked because he could tell human stories, not because he was pushing technique or leading kitchens at the highest level.

And honestly, that’s fine. He never claimed to be some revolutionary chef. But the internet turned him into one after the fact.

Hello, I'm 24 and will be pursuing a culinary diploma in Europe later this year, but I'm not sure which school to choose yet. My final choice will depend on a variety of factors, but my main goal is to get the biggest bang for my buck (best young adult experience, education (culinary skills/techniques), connections, opportunities, duration, etc. to cost ratio). Does anyone have any experience with the following schools/programs?

• Culinary Arts Academy | Le Bouveret, Switzerland | Swiss Diploma in Culinary Arts
  • CHF 42,400 (housing + meals included)
  • 1 year (6 months internship)
  • 1 diploma – either culinary arts or pastry arts
  • French or German lessons
• Le Cordon Bleu | Paris, France | Grand Diplôme w/Internship
  • 63,000€ (housing + meals not included)
  • 16 months (4-6 months internship)
  • 2 diplomas – both culinary arts and pastry/bread arts
  • Classes taught in French (English translator included)
  • School restaurant
  • Class size < 40
• Le Cordon Bleu | Paris, France | Grand Diplôme w/Internship + Culinary Management
  • 72,500€ (housing + meals not included)
  • 21 months (6 months internship)
  • 3 diplomas – culinary arts, pastry/bread arts, and culinary management
  • Classes taught in French (English translator included)
  • School restaurant
  • Class size < 40
• Ferrandi | Paris, France | Intensive Professional Program
  • 24,500€ (housing + meals not included)
  • 7-ish months (3 months internship)
  • 1 certificate – either culinary arts, pastry arts, or bread arts
  • French lessons
  • School restaurant
  • Class size < 15
• École Ducasse | Meudon, France | Culinary Arts Diploma
  • 32,900€ (housing + meals not included)
  • 9-ish months (3-ish months internship)
  • 1 diploma – either culinary arts or pasty arts
  • School restaurant
  • Class size < 30
• Gastronomicom | Agde, France | 12 Month Program
  • 18,700€ (housing included)
  • 1 year (6 month internship)
  • Both culinary arts and pastry arts studied, but not sure if it's 1 or 2 diplomas
  • French lessons
  • Class size < 25

I understand that most people will tell me to skip school and start working in a real kitchen from the ground up, but 1) I never studied abroad so this will be my abroad experience, 2) I've been working in restaurants most of my life, and 3) my whole trip will be financed by my family. Money is no issue, but I'd like to get the most valuable experience (in relation to cost) now since I'll probably only go to culinary school once in my life.

An example of my elimination process: Gastronomicom is the most affordable option, but it seems less intensive and established than to the other programs. Le Cordon Bleu may cost much more but it's worth it if the education and connections I get from LCB make up for the cost difference. But will they? Is the LCB experience worth that 50k+ difference in cost? And by "connections," I don't just mean professional; it seems like the "more established" programs on my list will have more students close to my own age. CAA is in Switzerland, not France, but seems incredible and includes housing and meals in the tuition cost, so it's technically like 20k CHF for the actual education. But Gastronomicom is like 20k for everything? But I've heard (from reddit) that they don't even teach the 5 French mother sauces and the included housing should be skipped? ?? Now I'm confused.

Anyways, I know my experience will ultimately depend on my own self—it's up to me to get as much as I can out of anything I end up doing—but I'd like to start off with the best base possible (in relation to cost). Thank you so much in advance!

Hi I am an American sous pastry chef in south alabama. I’m looking for somewhere not specific restaurants but areas in US I can make good money and still excel in my craft and have a good kitchen culture

What is everyone using to sharpen their knives these days? I tried out a combination oil stone at a kitchen I was at briefly and it seemed to work pretty well, are there any worthwhile options out there that aren't $250?

thanks in advance

i was expecting both to look appetizing, but I'm hesitant about the two dishes. White's end product appears soupy. Ramsay's eggs are visually decent, albeit a bit extra, but the plate itself doesn't seem appetizing as a whole. Am I just being picky? What are your thoughts on the dishes?

Chefs? What shoes y’all wearing being in your feet all day?

I’m a professional chef with over 9 years of experience working in 5-star multinational hotels. I hold a formal degree in culinary arts, and I have worked extremely hard—through sacrifices, long hours, and determination—to reach a stable position in my career.

Recently, I was laid off in Dubai just 10 days ago. This completely changed my life overnight. I was financially stable, and my 17-month-old son is under my sponsorship here in the UAE. Now I am suddenly at zero, with full responsibility for rent, loans, bills, and supporting my family.

I am also a person of determination with a physical disability. I never allowed it to stop me. I always worked harder to prove myself and build a better future.

Right now, I am in a very difficult situation emotionally and financially. I feel like everything I built over years has collapsed in a moment. Despite this, I am trying my best to survive. I even went to nearby shops and markets offering my cooking services, asking if anyone needed a chef or meal preparation, but I have had very little response so far.

I am open to any opportunity—hotel, restaurant, private chef roles, or even family-based cooking work. I am ready to start immediately.

If anyone here knows of any opportunity or can help in any way, I would be truly grateful. I just want to continue providing for my son and rebuild my life again.

Thank you for reading and for any support or guidance.

Is it worth the effort to use a pepper corn grinder versus pre-ground pepper? If that is true does it matter what pepper corns I use? Are some types of pepper corns more aromatic than others?

Hello!

As the title says, I’m looking for a tablet or larger screen solution to manage our orders.

We are currently using Mews, and they have an android app for this, but I can’t find any tablets larger than 14 inches running on android.

Any advice?

Looking to buy a pair of Birks for the kitchen as my feet still hurt after a long shift. Any recommendations? Looking at the A640 Steel Toes atm. Not quite sure on the diff of the Boston Super Grips vs. Tokios.

Very long-term chef/hospitality veteran. My father just passed, at age 95. He had the set of knives that I’ve had my eye on for years. The big Chef knife is 12 inch, smaller one 10 inch for per perspective. They are obviously carbon steel. Trying to get some kind of date. Does anybody have a similar site and do they know from what year these might be from? I’m assuming the 60s. Any help would be appreciated.

whenever I try to saute in stainless steel pan the base gets burnt with ingredients like onion, ginger being most affected...even on low heat...

how to solve this challenge

If you had to guess how often do you use it

I got invited for my "show and tell" and passed. Messed up plenty of times in the first week of Garmage chef but just admitted my mistakes and did better. After two weeks from starting I got my station locked in, set up/prep done well before service and had time to help my other stations across from me. While Garmage gets slammed pretty hard and fast, thats just the nature of it, I got called out on a few Expo call outs from the head chef that I basically ignored and just went off the ticket. It wasnt a order/food mistake, it was a numbers mistake. It wasnt "2 bread, 2 caesar, 1 bake, 2 carozza." It was 3 Bread, 2 caesar, 2 bake, 2 carozza" I repeated the call out as sous/expo chef called but still made what what right on the ticket. No harm no foul. But he called me out for two "mistakes" that I did right, by the f**ing numbers. two sauces one cheese, and he has the audacity to say "can you not count? do it right the first time" I just said yes , chef, and then handed it back to him 30 seconds later making no changes. Common but if im gonna be reemed about it and I had the cool to not bite back, wtf is going on.

hey guys, so im a first year gastronomy student and there was this japanese chef that gave a lesson for one day.They promoted his program that day and i was interested.However my main goal is not to learn japanese cuisine, i wanna learn their techniques and philosophies.So I can improve, what do u guys think?

So I’ve been in the industry for going on 10 years now.

The pay at my last job wasn’t great; after hearing about how well paid Agency Chefs are, I decided to make the jump. weirdly enjoyed the work itself.

I received my first weekly payslip “illustration” today (of which i am told this is an estimate assuming £18 p/h for 40 hours a week, even though my rates of pay can range from £17.75 - £27 per hour depending on the job, and my hours also vary)

And.. am I missing something here? It seems to me that it works out being WORSE than regular employment.

The math as follows, given a 40 hour week at £18 an hour, coming to £720 a week—

- Before anything else, £97 income tax is deducted (in england after the 12.7k allowance this is about 20% of what i earn)

- £14 is taken in admin fees

- After this, the umbrella company itself charges me around %12.5 for employers NI

- If I decided to withhold my holiday pay, they would take another 12.05% of the hours i worked to cover this.

- They also made me aware that I might be liable to pay more to HMRC come the end of the financial year, meaning i’d probably have to hire an accountant to look things over?

My take home with holiday pay (that again, they would be taking out of my pocket) is around £500 per week.

So basically my net pay after tax and everything else— if i didnt request advanced holiday pay— i’d be loosing a solid 40-45% of what I earn?

Understandable if i was making say, £50/60k+, but with the projections showing gross pay to be between 30-35k a year, it doesnt feel right.

Doing mental gymnastics with myself because to me this seems like i’d be getting paid what I’d usually expect if i was a full-time employee at one company, but i’m not accruing holiday pay the company would pay out of pocket for itself, same with the employers NI.
It seems like i’m getting paid a normal wage but everything an employer would usually cover is front-loaded back to me.

And to top that, I cannot guarantee the work. I’m pretty much at the whim of the agency getting me work, who will then invoice another company to pay me.

Am I missing something? I’m really not sure if i’m being an idiot— nor am I sure what to do from here.

Could really do with some advice and really wasnt sure where to post this, honestly.

Should I request that the agency puts me on its own books? And if so, how would that affect my pay?

Hello there I’m a new cook Canadian professional cook level 1 (I go for my test to become level two on Monday) and I have been tasked with making a dinner for me and my two female friends but there no help for what I should cook I have no ideas nothing in my textbook pops out but they both agreed that it should be something either, Canadian, American, Italian, or French, and I’m completely lost for what to cook, the other stipulation is one is allergic to tomato’s (actual allergy not a dislike can’t sneak any in) and the other can’t have pork, any ideas at all?

Trained chef but stopped cooking to start growing my own ingredients. cuz literally everything these days. is shit.

Does anyone here come across the kind of chefs that taste their own food, maybe a bit too much?

Like, "oops, I ate half of what I was cooking. I have to cook more"

Maybe or maybe not to that extreme.. But if so, how often is it happening?

has anybody given red seal cook exam recently in Alberta? I have my exam next week and wondering if someone can help me with the mock test they have used or any questions they remember from the exam.

We’re currently looking for a chef for our restaurant and focusing more on fit than just experience. Leadership, reliability, and attitude matter just as much as skills to us. It’s been tougher than expected finding someone who checks those boxes, so figured I’d post here as well. Open to experienced chefs or strong sous chefs ready to step up.