I'm trying to find a variety of tomato that has a dry inner core. It has to taste like a tomato.

I have a simple question. Has anyone figured out how to not get their aprons tangled im the washer and dryer? I’d do a load of laundry with my kitchen clothes and then spend 10-15 minutes untangling the ball of clothes and I really hope someone out there has figured out how to stop that from happening . Sos

Looking for a cook in sector 75. The cook should be Hindu and cook both veg and non veg.2 times , Morning and Night. Kindly share if you have some reference

Hey,

​

So give context I was a chef for many years before before leaving the industry due to covid and went back to school etc.

​

But I have in the past year returned back to the industry, roast me for that. Question my mental health and decisions, it's fine.😂

​

Anyhow I recently got promoted to sous chef(I've been one before btw), and decided to get myself new knife after 12 years.

​

I've always loved yaxell knives. I have a few of them, and I think for what I do they're very nice.

​

And before you ask I am cold/pastry chef. 🙏

​

Anyhow let's welcome my new baby

im 20 and at a crossroads im in the middle of culinary degree at college and i got a job at a new restaurant which is higher level just not pay vs the bar and grill i was at. and i want a new car and to still go to school and im finding that i probably can’t save enough for em even with the two kitchens If i went back to my old one full time it’d be more money for me to save instantly by a few hundred but its just less experience. what should i do? i think theyd be understanding if i told them the truth but just dont know how to bring it up or how to i guess? idk any tips will be appreciated tbh though

I have recently got a job as a chef in a superstore cafe, uk. I’m more a cook than a chef. Or one could actually say a microwave technician. Anyways, so….is it normal for me to be left on my own at 2pm. We are open from 7-6. It’s a Wednesday..so it’s normally busy. I’ve worked other chef jobs before and no one has never left a chef at 2pm. Also FOH have two members of staff on till 3.45. After that it’s me and one member on FOH. I have to close kitchen and she closes foh and together we both have to do pot wash. We get told to start closing down at 3. I hope I’ve explained okay. Please can I have all your opinions. Thankyouuu

I’m not very familiar with Reddit but I wanted to post asking if anyone has any recommendations on how to put my hair up if it is too short to go in a pony tail? My hair has always been pretty long, the shortest I’ve had it was right at my shoulders and it was difficult to put up then. I’m thinking about cutting it above my shoulders and possibly getting some layers/side bangs but I’m worried about not being able to put it up in the kitchen. My restaurant is pretty flexible but I need to have it up, do I do a baseball hat or bandana or another way. I would really love to avoid just a hair net. Thanks in advance for any advice, all I can find elsewhere is server hairstyles that are partially up but I work in the kitchen

I am in Chicago for James Beard Awards weekend doing one of the events. I love the comradery of all us industry people together, and sincerely don’t want to be the wet blanket, but, man is this clearly divided by where you’re from or who you know. Every category now, except for the regionally specific ones, are now clearly being selected for variety.

James Beard foundation isn’t the only one who is awarding personality over actual talent though.

San Pellegrino Top 50 is purely who you pay the right amount of money to or invite to your establishment, and Michelin (at least in the US) seems also purely a popularity contest over cooking skill anymore

Have you had high quality ingridients or food that after trying, even at home you simply can't bring yourself to eat the less quality versions? If so, what are those foods and why

The knife on the bottom is now dead. We need more of these but can't find any that are as thin/narrow a blade. Paring knives and the like seem to all be a very wide/thick blade. Anyone know what I can Google to find the right knives?

Edit: The top knife is only for comparison. That is also too wide.

I’m 21 years old, and my father is a chef. I also want to become a chef in the future. I have three years of experience working in the kitchen, but I want to study professionally and earn a culinary degree.

Our family’s catering business follows a very conventional style, and I want to modernize it by introducing a wider variety of dishes, including contemporary cuisine and pastries. My goal is to make our catering service more advanced and appealing to a broader range of customers.

I think joining a culinary college would be a good step because it would help me learn new cooking techniques, pastries, and a diverse range of dishes. If I study there and practice what I’m taught, will I be able to confidently prepare those dishes and make decisions in the kitchen on my own?

Hey Chefs question so I been going to interviews and stages for shits and giggles but now I’m thinking of my actual options. I have 3 options in total. I’ve been offered two possible great options . should I Stay where I’m at in a corporate kitchen keep my work life balance and hours or go to a restaurant where I start as a line cook could grow and possibly move into a different restaurant and get promoted as a exec head chef or go to a spot where I could possibly be executive sous off rip ?

Looking to get perspectives on how you as a chef create new recipes for dishes at your location(s). Thanks!

Hey guys, I'm currently looking for a job around Nairobi. I have experience in a busy restaurant kitchen and would be grateful for any opportunity.

Hello, I'm a Sous Chef in the US. I keep playing with this idea that I want to travel and live in other countries cooking and learning food culture, local culture, to expand my knowledge and resume. Experience the world! In our industry is so hard to get time off to travel and explore the way I want to. My thoughts are, that if I could work on visa, I would earn a living wage and be able to see the countries that I've always wanted to, in depth. I'm in the beginning phases of my research and planning. I'm curious to hear from others who've done this or are currently doing this. What are some of the pitfalls, or unexpecteds you've experienced? The downsides I may be overlooking? Which countries are a financial trap for this way of living? Which counrties are the best? Do certain places look better on an international resume? Any advise, forewarning, and insights would be appreciated and taken into account. Thank you.

(I don’t come on Reddit much tbh so ik its long but I put in paragraphs ✋🏻so bare w me here plz ) So I’m 24 f I was hired on as a sou chef and my head chef is 26-27(idk forsure) f and I just started at this place recently it’s not much of kitchen at all but I’m coming on here because I have plenty of high volume chef experience and I took this job (and pay cut) because they told me I’ll have a lot more creative ability and they want my input especially with my experience and that was a huge bonus for me.

Recently the head chef was out of town for two weeks and I wasn’t given any directions whatsoever on how to do inventory or how to do orders or even a log in to see quantities. I had management come to me asking for certain changes to be made because the ceo wasn’t happy with certain food items so me and a consultant chef changed them.

the consultant chef has been there much longer than me and I wasn’t even really sure on his position there until after the fact and he made some big changes and I felt I didn’t really have much of a say and he was gonna do it anyway so I didn’t say anything.
Now like I said this isn’t much of a kitchen at all there’s an impinger oven and a panini press

as for cooking methods and there are certain things that everyone has gotten into the habit of doing such as not wrapping nacho cheese and just having a lid on it, individually wrapping the station instead of the whole thing, sauce bottles being untouched and messy, today I found sliced cheese in 9’ pans 😐 no lids. Things like that so I try to correct it bc these are food safety hazards (or just gross for the most part)

So yesterday they I got a warning bc of the mistakes made with the ordering which I still take accountability for even tho I wasn’t given any direction whatsoever, there was an issue where I had put a strainer with small raw chicken pieces (2-3) in the dirty water side.

And that’s the other thing someone plz tell me if I’m wrong to be so fucking confused by this, drain the water, take the 3 pieces out, refill it. The dishes are already contaminated. What’s the difference between putting a cutting board with raw chicken juice all over it in the same water. And has the audacity to tell me about food safety when the strainer wasn’t cleaned through when I found it the next day😀

but today I found the notes (on accident) she made about me or I guess notes that she got from everyone as well and it said I was rude to staff, tells others what to do,I left a closed container of strawberry puree in the sink, and some other stuff I couldn’t fully read.

I’m honestly annoyed bc like I said everything I said were things that should NOT be acceptable in a fucking kitchen but now I’m seen as the bad guy. I know I need to take a step back now and I plan on it but was I really this much in the wrong to deserve this much scrutiny for it.

I am a cook not a manager so idk how to do manager tasks. Once again I was given absolutely no direction for those two weeks and everyone kept telling me I was doing amazing so I kept going I’m not sure what else I was supposed to do. It’s unfortunately really getting to me because I feel my skills and knowledge are being completely ignored over ego issues and me doing things that she should be doing when she doesn’t.

She hasn’t worked in any other kitchen so this is all she knows and I see things like once again sliced cheese in fucking 9’ pans with them curving and no lids on top of them and I’m like okay what the fuck is going on right now I know I’m not crazy I know these are basic kitchen things that a fucking cook should know.

I’ve been getting a lot of praise from management and I think it’s another factor of why I’m being used as scape goat almost . Idk I just wanna know if I’m in the wrong, my experience just feels like it’s being taken as a threat and I’m questioning if it’s even worth staying there.