submitted by /u/PicklesthePanda1 [visit reddit] [comments ..read more

submitted by /u/Garconavecunreve [visit reddit] [comments ..read more

Ok, I’ve been a chef for almost 30 years, just turned 50… I’m not here to brag about what I’ve done, but I gave it everything, taught by the old school guys before food network and Tik Tok. Things are done a certain way because it’s the right way mentality…things are shit now and my body is broken and I’m done with restaurant owners and their drunk servers…… So any old school chef move on and do something else besides selling frozen food for Sysco? Anything outside of food? Have you found a field that recognizes our skill set? No food! No hospitality! I’m open to suggestions and jokes, but se ..read more

I've been a food truck operator got 10 years. I've won awards. Last year i had a phenomenal year with an upcoming chef friend, but this summer he's decided to stay on with his winter job to apprentice for his seal. I also just took on a restaurant that I'll open in the fall. The downside is that I'm getting older and I'm getting tired. How do i find someone i can work with and share the passion? Yes, partnership is on the table... Good chefs are hard to find. Regina, SK submitted by /u/suitsme [visit reddit] [comments ..read more

So last week I got an invite in the mail. It was for a group of local restaurants and food businesses that get together to talk shop and share resources. We are in a small town in a rural county, so I figured why not? Networking can only help. At the bottom of the invite it says to bring something to eat. As it was a morning meeting, I decided to make migas. When I get there, I am the only one that didn’t just bring a few bags of chips. Well… one guy had store bought cinnamon rolls. But everyone else had chips! They all kind of stared at me, then someone said, “Finally someone brought real fo ..read more

French toast left on rusty rack for ????? Amount of time… wouldn’t this poison someone??? submitted by /u/informalbananaz [visit reddit] [comments ..read more

Prociutto (cheap shit) with poached and eggs sauce followed by late night chef sauce? submitted by /u/Milagro_Blanco_87 [visit reddit] [comments ..read more

Hey Chefs! I need your help with finding a recommendation. I’m looking for a restaurant (could be anywhere on the East coast USA) with spectacular moules frites. I’m trying to plan a weekend getaway surrounding your recommendations, so if the city is cool too that’s a bonus. My ideal spot would be as follows: Excellent mussels and fries Good wine Pleasant atmosphere (preferably outdoors) Laid back service I’d like to post up with a few friends and eat mussels and drink wine for a few hours. Curious to see your recs! TIA submitted by /u/popofcolor [visit reddit] [comments ..read more

We just passed the SCL inspection with flying colours today. Had a late table who happened to be really nice people so FoH asked us to make sure we put the same love in that last check and not cowboy it. So we asked for the same in the staff drinks order. This is what they sent. submitted by /u/nebuchdnezza [visit reddit] [comments ..read more

Dumb question, chefs. Any tips on recording videos in your kitchens when the sound sucks? I’m not trying to make great content per se, but the acoustics of the kitchen make recording video a bitch. Any tips, tricks or obvious things I would’ve tried if I were a smart person would be appreciated. Thanks. submitted by /u/Hbtmrm [visit reddit] [comments ..read more