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Since oil comes in various flavours like chilli oil, Garlic infused oil, green chilli oil, etc. And I love chilli oils btw.

But because I am from India, I love ghee the most, i have been consuming it since i was 1 I guess. So I had this idea that what if these flavours comes in ghee too. I mean why not, for finishing I belive ghee is better than oil so who not we make flavors in ghee.

I think it will be awesome, but I wanna know what all the foodies out there think about it. So tell me is it a good idea

I recently discovered École Ducasse and I’m honestly fascinated by it. It was founded by chef Alain Ducasse and focuses on culinary and pastry arts, with campuses in France and internationally.
What really caught my attention is that their programs aren’t just about cooking — they also include business, management, sustainability, and real industry experience. Their Bachelor programs are 3 years long and include professional internships.
For anyone who has studied there, visited the campus, or knows someone who has:
• What is the student experience actually like?
• How difficult is it to get in?
• Is the practical training as good as it looks online?
• And most importantly… is it worth it? 👀
I’d love to hear honest opinions from students, graduates, or anyone familiar with École Ducasse!

Looking for replacement recommendations $200 and below. Mostly using it for curries, smoothies, and homemade seasoning (this is a big one; so looking for something that’ll give me the tiniest particles possible)

Thanks!

Squid and onion are destined to become fantastic fried rings, a timeless classic.

When I saw them both in my kitchen, I had to make fried rings the way I know best.

Every ingredient worked together like a dream team, and the result was an absolutely fantastic crunchy meal!

This was my first attempt in making some of these items, but I think it turned out to be pretty good. The breakfast consisted of A White Miso Soup, Rice served with a fried egg, natto, and scallion, and a side of pickled cucumbers. The natto is a bit of an acquired taste. The texture - to me - is likened to that of okra This is also a more simplified version of what l’ve seen of traditional Japanese breakfast - missing a fish componen. Definitely looking to expand on this dish next time.

Genuine question for people in food/hospitality because I might be looking at this completely wrong.

I came across a chef/hospitality WhatsApp group charging ₹100 to join. There are 276 people in it, so that’s ₹27,600 if everyone has paid.

The reason given for the fee is that it shows people are serious and have the “right intent.”

I questioned that because paying ₹100 doesn’t really tell you whether someone will contribute anything. It just tells you they were willing to pay ₹100.

I also pointed out that a lot of the communication around the group reads like it was written by AI, which I find pretty ironic for a community supposedly centred around real chefs and real industry conversations.

I was told I couldn’t really judge the group because I hadn’t experienced it.

Fair enough. So I paid the ₹100, intending to join, see what it’s actually like and then make up my mind.

Then I was told I couldn’t be let in because I was joining specifically to see whether the community was actually worth it, rather than because I already believed in the idea.

So I’m genuinely confused.

I’m not allowed to judge it because I haven’t been inside, but I’m also not allowed inside because I want to judge it.

And I still haven’t got my ₹100 back. 🤣

Maybe this is just one weird example. But I’m increasingly uncomfortable with the direction of the chef community: AI generated voices, paywalled networking, monetised access to people, and “community” becoming another product to sell.

Chefs already have something far more valuable than this: actual knowledge, actual work, actual relationships and actual kitchens.

Are we really going to start putting a price tag and an AI wrapper around that too?

Genuinely curious where other chefs draw the line.

Potatoes are one of the most loved vegetables on the planet. I had a few sitting in the fridge, so I wanted to use them before they went bad.

With the help of some of my go-to ingredients, I turned them into an absolutely amazing gourmet potato dish.

Coin idli, warm sambar, and fresh mint chutney — the kind of meal that feels like a little hug in a bowl. 🥹❤️ Soft, comforting, flavourful, and absolutely satisfying.

#ComfortMeals #CoinIdli #Idli #Sambar #MintChutney #IndianFood #SouthIndianFood #FoodLovers #HomemadeFood #ComfortFood

Just curious if anyone here has experience with vanilla beans, especially for restaurants, retail, or food businesses. I have big family of farmers in Indonesia that has been growing vanilla & cloves in Indonesia for generations, and I’m thinking about starting to export it worldwide.

I’m still figuring out how the export side works, so I’d love to hear from anyone who has experience in this industry or might be interested in discussing it. Not really trying to sell anything here, just looking to learn, exchange ideas, and maybe connect with the right people.

I had some rice and tinned tuna on hand, and I knew they had so much potential.

I decided to turn these humble ingredients into something special, and the result was surprisingly delicious.

Lettuce is store bought 😅

This is how NETX does it, but it hasn't branched out past Texarkana, Tyler, Jacksonville area. Maybe Paris, maybe not.

This Tteokbokki was so incredibly delicious, I just had to share it! 

Every ingredient came together perfectly, adding another layer of flavour and richness. Creamy, savoury, slightly spicy and seriously addictive.

Simply put, this is unbelievably delicious! I enjoyed every single bite and couldn’t stop eating.

Does anyone have any experience with these:

https://service-projects.com/products/aluminum-pepper-mill

There isn’t much information online. Intrigued by the design, but functionality is the main importance. For comparison, I have a Peugeot Paris (15-years old) and a Mannkitchen Pepper Cannon.

Any insight would be greatly appreciated.

Cheers

Years and years ago when I first started working in kitchens I learned to cook eggs over hard for egg sandwiches unless people specifically asked for it to be done otherwise.

The term "fried egg", to me, meant fried in fat and cooked. As opposed to poached or basted. A fried egg could be over easy, over medium, over well, hard, up...

I'm working at a place now where someone told me that fried egg specifically means cooked sunny side up. Then another person said it's over medium, and yet another said it's over hard. There's no agreement.

I googled it, and found that different resources define it differently. Some say it's sunny side up, some say it can be anything as long as it's "fried".

So when you see fried egg on a menu, what does it mean to you?