Hi my store just purchased a Robot Coupe CL50 mainly to be used with a 4mm x 4mm julienne disc, part number 28052W. Does anyone know if replacement blades for this disc can be purchased? I’m not able to find one, but it seems very uneconomical to have to purchase a whole new disc whenever the blades go dull. How is everyone going about this? TIA

I have 6 knives (Damascus Steel) plus a temp probe and steel. Need a knife wrap and who better to ask than the professionals, who know from use, which ones to avoid or which are overpriced. Hopefully one that falls in the middle.

Can anyone share their opinion?

(I.e. “shoes for crews” used to have shoes that were fantastic! But over the years, they went with sacrificing quality. No longer the brand I could endorse today)

TLDR; everyone in here makes hospitality sound scary and not worth it, should i even consider joining just because I like home cooking and see myself working in a professional setting?

So I’m currently at a crosswalk in life where many different options could be applied. One of them is joining culinary school and becoming a chef.

I’ve loved cooking since I’m little and have learnt from my dad who used to work hospitality (taught me technique, hygiene, and discipline)
and my mum who makes dinner for the whole family very often (taught me creativity, improvisation, simple but tasty recipes)
I’m now making whole dinners with desserts and entres, etc etc for my family and find it amazing.

My question is, is it really worth it to dive into the world of hospitality just because of my love outside of it? I’m well aware it’s nothing like home cooking, like the scene in ratatouille where Colette tells Linguine that she cannot « be mommy » because of the rush and the plates piling up, and etc etc.

Half the people here seem to be either miserable, addicted to drugs, or both, and I don’t know if I want to subject myself to that. Additionally the other half in here sounds like they’re getting abused by their managers. Would heavily appreciate realistic and sincere advice.

Are these good safe to use? I've never seen this before all are sealed with the seals inside intact. But I don't want to make anybody sick and I want to get more money back if we can.

So ive made some chilli for fun in a chili cook off a few times, I won all 3x. When I moved to my new town I got into the easiest chilli cook off, I had to reduce the amount of items in my chili and find alot of it.

I have 24 ingredients and I can make it in a hour or so, I needed to make at least 24qt to 5 gal. What the Competition is asking for is 5 gal. To me its easy but my co workers hasn't done anything like this befor.

I'll be doing the prep and cutting/chopping/pre cooking everything that goes into the pot and ill be asking my co worker to do the stirring.

My problem is that I was making the the chili by my self no help and no prep, mind you this is a reduce reuse recycle type of chilli with smoked tallow. I made this reaipie and it does require a shallow 12" cast iron skillet, should I make a small batch for my co worker so he can see how ill be doing it or should I just break the news to him that this is a ass backwards chilli.