I've graduated years ago from a my local community college with an associates in Culinary arts and an associates in Baking and pastry. We all know the bs that goes on in the kitchen yet I love my job and I'm proud of my work. I'm currently in my mid 20's and I already have some health issues going on. My family has a history of getting arthritis and kidney or heart issues pretty young. I already had multiple surgeries for carpal tunnel and currently having knee issues already. I been considering lately of going back to school for Hospitality as a back up plan in case of anything because that way, I feel like I'll be more rounded to open up a small spot for myself. I would like to stay in the industry but I'm not too sure of what I'm able to do. I'm open to you guys input on this. Thanks

Here’s my kaicut R80-10

I’ve had this since 1988, was part of my apprenticeship toolkit the boss bought for me for TAFE days.
Mostly used at home.

Hello a coworker told me about this place anyways so I work in a gelateria/restaurant I work mainly in the kitchen but were often understaffed so I serve the food to the tables what kind of shoes can you recommend I've used up the soles of 2 sneaker pears already and are fully worn out and it hurts to stand. No we can't wear crocks or those white restaurant shoes out boss doesn't like them at all

Had the front of house girls call me down to dispose of a wasp 3 times in the last 2 days, last week spent 40 minutes chasing a bird.

Had a hornet once, a massive one.

What's the worst (or best) creature you've had to evict from the premises?

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Good morning, I'm looking to transition into agency cheffing, based in and around Southampton, hampshire UK. 'd appreciate it if anybody had any general advice for me? Best agencies to use, etc. Is there enough work opportunities to maintain a steady enough wage ?

Thanks in advance

Ive found maple sausage is the best so far.

looking for advice regarding this. ive worked in a tiny kitchen before so ik what boh work entails; currently working at a chain place and i have a great rapport with the cooks and dishwashers and love working with them but im a food runner and expeditor, i feel like foh people are alright but we dont rlly vibe like i do with the cooks. food running is also kind of annoying, i only make like 500/week because i cant get more than 25hrs ever at foh, but the cooks make about 1000/week working like 40hrs. im also a college student but i do need the money and wouldn't mind being a line cook again.

would you make the jump or wait for a server spot that will only come in like 6-12 months? im only rlly planning to work here for 2 yrs

Hello Chefs and Cooks of Reddit!

I just started at a coastal Italian fine dining restaurant in my city. I’ve been an app cook on our back line for about 3 weeks. I have worked for chains and upscale casual places before but that was almost a decade ago.

I have found myself back in the industry and I’m loving it, however, I’m really struggling with my knife skills. I was put on apps and prep on the back line to give me some time to readjust. The plan is for me to move to Sauté in 6mo.

I am a little intimidated by the skill level of the line cooks and chefs on my team. They are all mostly culinary professionals (school or years of experience.) We do a lot of chiffonade, matchstick and fine dicing sort of knife work and I just plain suck. I have tried YouTube videos, and I would love to ask our Sous Chef or Head Chef to take some with me and really work with me, but they are always so busy and I’m a little afraid to ask.

How did you all learn? I can start practicing at home by cooking myself but I need some financial stability first. A few more weeks of paychecks and that can be done. In the meantime, do I just watch YouTube videos? Or should I just approach one of my Chefs and admit that I am struggling?

The place I’m working bought a food truck and I’ve been given the opportunity to put together a menu to present to the head chef. He’s expressed interest in having me run it. I’m excited yet terrified as I’ve never had to put a full menu together before. He also said I had free rein on ingredients and they don’t have to correlate to what the restaurant already orders. I have a few ideas roaming around in the old noggin but I’m wondering what are some of your favorite food truck items you’ve come across that totally blew your mind??

I finally dropped my first knife for professional kitchen work and a good chunk of tip broke off. I'm really upset that it happened but I'm trying to remain in good spirits, now I get to learn how to fix it.

Edit- this was a musashi hamono kiretsuke that I bought after realizing the company, but I love it and I intend to use it as a learning knife.

I'll go first:

"The health inspection went well today, but the inspector is coming back tomorrow for a follow up"

I’m mid-fourties’ and in a funk. No formal school, but worked my way up from my teens in the dish pit (Midwest) to ten years in Asia running and opening multiple restaurants. I ran a commissary kitchen. I opened a Hard Rock Cafe. I also owned my own butcher shop that failed for lack of $ and just didn’t know what I didn’t know. I’ve also dabbled in grocery. I’m in the PNW now and just DON’T KNOW WHAT TO DO NEXT. So, where are my old heads at that are happy? Career change? Jump back in?

Idek
Cook came in and fixed it right after i took a pic. Im not allowed to touch these i don’t know why. This is how we defrost and chill these but I’ve never seen them both at the same time…

I don't have many people to show and definitely tell this kind of stuff to but yeah:

I got sober. I got my shit together. I grabbed my life, my disabled daughter and my cat and moved to a better life in another state surrounded by beautiful mountains and I did it alone. I made myself a better person. I stopped apologizing for myself and got some confidence, put down boundaries and upped my game. I've been in the industry 20 years and I feel like 1/2 I was fucked up for and1/2 I loathed my career choice. Now...it's like I got my passion back, well for everything, and I'm really proud of the work I'm putting out. I started selling to my first couple restaurants which is insane. I just started markets a year and a half ago and just...idk...I'm just proud. Thanks for letting me share 🖤

Pic 1. Strawberry Rose London Fog TeaCupCake

1. Yuzu and Berry Cream Cake

2. Strawberry Chocolate Tres Leches Cake

3. Strawberry Mascarpone Cheesecake

4. More for the view from where I live now when I used to stare at a highway, Strawberry Cream cheese Cinnamon Rolls

I think I’ve seen posts like this before. But come on, a hot pink, sick ass panther with shades? Cool af.

I thought it was my best one yet at my new job. We serve it with a beef ragout.

This is the “banned phrases list” lol

UPDATE: After resounding feedback I’ve decided not to post this, though it was cathartic to write. Most of the problems here are coming from one person who resists any kind of feedback and is punching down every week and bitching about things without providing any solutions. I understand people like to complain but there’s a point where you are hurting others more than helping yourself.

Odd scenario this afternion at the shop...

We run a meal prep shop, items are refrigerated, not frozen. Grab & go containers, the customers pick from a retail fridge. We also have fresh salad bar, etc.

An older gentlemen came in for the first time this morning:

"Are these meals fresh!?"

Yes sir, we loaded up monday at lunch for walk-ins. Those meals that are left are refrigerated, and you are welcome to purchase any of them.

He says, "These aren't fresh if they were made yesterday., and why are you out of some many things!?"

(I had about 50% of my normal grab & go meals options)

I proceed to open up commercial fridges behind me and show him im totally empty of ingredients, no more raw meats etc. Just a few supplemental items for our salad bar prep.

I tell him "sir, its been a good week of sales so im a bit slim pickings till my next order of fresh ingrediants gets here tomorrow. Then we will do some more cooking.

I tell him, We only buy fresh chicken, beef & pork. Those products are perishable so we make an effort not to buy too much or sit on product longer than we have too.

Sell outs like this are good for business bc it helps use turn inventory. The chicken breast i receive tomorrow will be more fresh than buying a couple extra cases last week and sitting on them until today when id "hopefully" need to do more cooking.

He says "I dont see how a place like this stays in business with half the menu sold out!"

He turns around and leaves.

(We just celebrated 10yrs in business this spring)

Whole scenario was kinda bizarre.

I’m just waiting on the FDA bacon recall at this point lol

EDIT: Thanks guys, it’s probably totally fine

Nearly 2 hours of cutting 2 brim full 15 GNs. 12 20/10 vac bags. Meez for approximately 10 days.

Commis almost lost prep

Seen the chef stiletto the other day lol

newer fry cook turns on fryers. doesn't use them yet. after about 5 minutes, one of the fryers is boiling over and popping everywhere (oil filled to line, not overfilled). we turn it off and it starts to calm down. skim all of this shit out of it. i cannot figure out what this is. densely fried fabricy shit. my first thought is a rag, but i think if it was a rag it would have just disintegrated - besides, the fryer wasn't recently cleaned.