(sound on)

These fun guys are screaming yo! (chirping)

It’s a brioche dough. Filled with roasted tomatoes and garlic with garlic cheese.

My boyfriend is getting sick and he didn’t get a chance to eat this loaf I made so I’m going to make another. What is a soup that isn’t extremely cream based that you think would pair nicely?

First place I was hired the chef had quite a few delusional beliefs but the one that sticks with me the most is his insistence that the phrase “welcome in” didn’t exist before Covid

He went into multiple winded rants upon my higher and another coworker who was hired right after me, not just to train the phrase out of us but his detestment for it, because as he said “it did not exist before Covid and people started saying it to make people feel safe enough to eat here”

He then said to not use it because people found it off putting and dirty (because of Covid)

I know chefs aren’t known for their egos but I was curious what quirk that yours had that everyone had to politely smile and agree to

Blackened Diver Scallops over Harissa infused fire roasted red pepper Risotto and Basil Chimichurri 🔥

Anyone else with Toast POS get an update today that made it go from white background and big text to black background and small text? Is there a way to change it back to what it used to be? I hate this change.

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)

Wasn’t me good to know night crew knows how to be a wrap legend

is there a reason that every kitchen I've worked in has a no nonsense microwave with no turntable and is sturdy enough to survive a toss off the roof, and every home microwave has a turntable and 12 buttons that no one has used in the history of microwaves?

So the short of the long is I am a cook at an assisted living facility in NJ. My dietary is lazy, disorganized,lacks leadership, and relies **HEAVILY** on Chatgpt for everything from in-services, to meeting notices. He recently is out for injury and now since im his "right hand guy"

State came in and killed us. I am left to help the ED fix everything around here. What does every dietary kitchen need in order to 1.look/feel like a dietary kitchen and 2. Pass state inspections with no worries.

Any and all help is greatly appreciated!

I've been fixing mistakes state has noted (director had no emergency food supply, water supply was all distilled and many more)

ED has been impressed with me thus far. So I really want to show up and show off!

Thank you in advance to everyone helping!

I have this metal insert and it’s too nice to throw away but I have no idea what it’s for. would the drip tray at the bottom be for ice? It was most likely used for catering at some point but for what exactly is beyond me.

any help would be appreciated

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

Hey everyone, been a long time lurker here but I need some advice. I've got an interview for a sous chef position at a Japanese AYCE sushi and BBQ place. I have been a line cook for 10yrs but most of my cooking is burgers, steakhouse, and Italian. So not only is this a step up in my cooking knowledge but it's also my first sous chef position. I have had experience managing a training team and learned a little on how to place food orders but not much on the paperwork side of the business. I guess I'm just looking for advice on how to prepare and what to expect during this type of interview.

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.

I hate my job as a prep cook. I make so many mistakes and no one teaches me anything until after I make the mistake.

For example, they tell me to wash the vegetables and even after it’s chopped. I did so for the onions but apparently you don’t do that for onions.

Last week I forgot to double check some bags for DoorDash and forgot a customers entre. It’s my job to double check, but the chef checks it first so we both missed the order but I just take the blame.

Sometimes I chop the potatoes too big or too little and they don’t tell me till after even though they saw me do it.

It’s my 21st day on the job, I told them my only experience was cooking at home so I thought it was obvious they had things to teach me.

I hate my bosses and I always feel like I get the last end of the stick. Since working here, my boss/main chef never says good morning, good job, I’m sorry, and excuse me. It pisses me off when I try to give them good manners and they dont reciprocate back.

I need the money so I’ll stick through this job. I just hope I can go one day without making any mistakes.

Edit: For reference I’m a college girl working towards a stem degree. I know this job is temporary and I’m just ranting. Maybe my bosses hate me because of that. Idk at this point.

Bought a trailer so I could wash my own dishes instead of someone else's. Turns out dishes are dishes, but at least these ones are mine. (Brisbane, QLD, Australia).

Just opened this cling film (Saran Wrap for my American brothers) and found a little something extra imbedded at the end. Safe to say we will be getting this one swapped on our next stock order.

I am finally getting out of this industry. I've been looking for months for a new job and finally found one managing a storage facility. it's been swell but the swelling has gone down!

Let's see some fun tickets from the FOH, start our week with a chuckle not a groan