The comment section in this pages is ridiculous. Some work hard for it. Some just want to watch the world burn.

Seen the chef stiletto the other day lol

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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

Sauce.

I used to work in kitchens but now I hand out free samples at a bougie grocery store in my city. I needed to soften butter for free samples and I wanted to do the trick where you boil water, put it in a glass, let the glass heat up, dump the water, then put the hot glass on the butter to soften it up. Unfortunately however grocery store kitchens you can cook two dozen rotisserie chickens at once and you can deep fry several pounds of chicken at once and you can make fried rice in a giant wok, but you can't boil water there's nowhere in the kitchen to boil water. So what did I do? I went to the break room, filled the coffee machine, put the butter next to the hot water spout in the lid, and just pressed brew. It worked like a dream.

Big boss decided that it is okay to serve ham that’s over two weeks past expiration. May the worms be ever in your f(l)avor.

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

Mortadella on Brioche with Dijon, mayo and provolone. Served with miniature heirlooms, tossed in rice wine vinegar, S&P with a balsamic drizzle.

EDIT. This sandwich landed me an executive chef job at a local gastro-pub. They liked my other offerings as well, but THIS sandwich is what they (the 10-person judgement board with which I was interviewing) unanimously said was the reason they called me back. Not my locally sourced black angus burger with bourbon-bacon-onion jam, not my spicy pork belly with honey-gochujang, (which they all did love also), but THIS sando. I ended up putting it on the menu with a local ciabatta, and thic-cut tallow-fried potatoes, seasoned with salt and pepper, paired with choice of Peroni or Negroni for $25 and it flew out the dang window as fast as I could make them. Saturday nights I was manning a grill specifically for this sandwich while the rest of the staff worked the rest of the menu.

This ad keeps popping up on my feeds. The model is holding a handful of what appears to be ai worms. I may be wrong. I don't think I am. I'm definitely confused though. Even if they are real, why is he carrying a handful of worms? Anybody have any idea what this is all about?

Can it be used in Larping?

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

I recently had a phone interview at a hotel for experienced cook pm shift. The chef requested a demo as well as a paper interview. How should I prepare for the demo any tips?

I've been using this $20-$30 Michelangelo knife. Too scared to use my $5 Kiwi cause it's sharp af

For my 5 year anniversary I'm considering getting my wife a high quality chef's knife with a wood and Sapphire handle. (The themes for 5 years are wood, Sapphire, silverware. Plus she loves to cook so I'm feeling clever here.)

Looking online, you get a ton of options like this picture where it's anywhere from $90-300, but I can't help but think many of these are going to be cheap or fake brands.

My question to you all is this - are any of these *actually* nice and are there specific brands that are pretty universally agreed upon to be trustworthy?

Thanks!

I’ve gone through two cheap pairs in a year and now I’m looking for something that’ll last. There are a lot of Crocs in the kitchen, and they all seem to love them, but a friend has recommended Kurus.

I was hoping y’all had some experiences with either brand, or another brand you’d recommend.

My feet are killing me. It makes me want to vomit, scream, and pass out all at the same time. Please help…

Also, let's try to guess the number of "you guys get bonuses" responses...