I’m trying to beef up my plating game and I’m wondering where (if at all) you go for when you need some other ways at a plating a dish? submitted by /u/Funnyepicmonkey [visit reddit] [comments ..read more

Made some topik today. I love this tasty stuff! submitted by /u/ZBLiminal [visit reddit] [comments ..read more

Said they have been dreaming of this for months submitted by /u/Pinehol3 [visit reddit] [comments ..read more

Hey everyone! So I have a busy week this week. Normally when this happens, the family does the cooking, since I am a chef and spend all day knee deep in prep and pans. But this Saturday, my wife has asked me to cook for her and her friends. I have less than one hour for prep and service, and there will be eight people there. I will also be coming off 13 hours at work, so something easy would be nice. My budget is decent at $200.00 and I have a decent spice, oil, and sauce larder already. I need a meat forward main, at least one starch and one side. Preferences are gluten free (my wife has cel ..read more

Good afternoon, Im wanting to put a vegan lasagna on my menu and was curious on everyones opinion on how to pick it up? submitted by /u/ChefTyler91 [visit reddit] [comments ..read more

Hello chefs, I just wanted to get some feedback from outside my small circle on the specials I've ran over the past season. Lmk what you think A little background - I'm the executive chef at a medium/small French brasserie. Where we very much color within the lines. Our clientele isn't always the most receptive to over the top creativity but I push them as much as I can. We're also just small enough to where I take over a lot of pastry chef and cdc duties. I swear there are a lot more dessert specials than this, I just couldn't find the photos. Also I am definitely aware that my photograp ..read more

I am looking for software recommendations to help with a growing Culinary program at a local high school. I have used restaurant365, menu link, hotchedules, and tripleseat/gather extensively in the industry, but these are a bit pricey for a high school program. Software with catering/inventory/menu management is what is needed. submitted by /u/gatorbax [visit reddit] [comments ..read more

How to keep it hot till you sell it without making the breast dry out? Is there any equipment that helps with that? submitted by /u/GuavaMajestic9248 [visit reddit] [comments ..read more

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

I’m a 17 y/o who’s stressing very hard about my future. I’m currently working as a sushi chef at a local thai+sushi place and i’ve previously had one other job in a pretty bs kitchen where i worked whatever position that was needed. I’ve done culinary classes at a local community college while going to high school for the past year. My problem is that I love to cook and create food but i’m not sure if i’m ready to spend my life scraping by in the kitchen. I don’t know if i’m just intimidated by the lifestyle or what, but i can’t see myself doing anything in life that’s unrelated to food and b ..read more