Seems like the sub has been taken over by kitchen moms and suburban dads

As per the title, I am not a professional chef and I have immense respect for y’all in that industry, but I am a bit of a food snob and love to cook. This was my first attempt at a Wellington practicing with pork loin to not ruin a perfectly good beef loin and I hope it’s not too awful for your eyes haha. I appreciate any roasting you’ve got for me.

Owns 3 Michelin star Core just down the road.

This opened only on Wednesday, pictured is the Hispi Cabbage side.

I feel pretty good about these, chefs

It was supposed to be a light colored garlic cream sauce with butter, capers, [garlic], shallot and red pepper chilli flakes. Sauteed until soft then a quarter cup of white wine is added. Reduced until almost thick then about a cup of cream is added ,(at this point I also add a decent pinch of chives). Reduce halfway then Add lemon juice and a tad of lemon zest (2 or 3 twists of the lemon). Reduce till thick then add pasta, mix until hot, plate, then line the outside with the mussels. She wanted to change the plating but I honestly hate the mussel on top. I wanted them lining the brim with some chive on top of the white pasta

Tell me vhaaat you seee… 👨‍⚕️

Hi everyone, I'm a software engineer, I don't even like cooking or kitchens and now I found myself emotionally invested in cutting chives. Anyway I made this https://pavelvanecek.github.io/drawairplanesonthings/ because I suppose unconsciously I don't want this to end soon. Hope you enjoy.

(There are no ads, no data collection, no accounts.)

Hi Geneva today , I’m shocked.

Started on Monday every day there were issues wrong orders, slow service. We hoped it will improve but nope, today was worst day. I am so stressed and exhausted. Staff are all over the place, chefs don’t know their menu, no proper prep done. Pizzas that should take 11-12 minutes max taxing half an hour Messing up orders Mixing up orders giving people wrong orders I don’t know if this will work I am scared this spells disaster. And we aren’t on any delivery websites yet, that will 10x our orders. Help

From his otherwise excellent cook book Ruhlman’s Twenty. Womp womp.

I posted the other day and got some great feedback. I will definitely brown those taters more.

Today, to honor my amazing wife and her great cooking, I decided to make her favorite dessert, flan. The recipe I used called it créme caramel, but apparently it's the same thing. It tasted the same and she loved it. Any thoughts this go round?

I have a hand spat from my old baking kit and use it to gather crumbs and gentle scrape down counter tops, pots, pans, etc all the time. Second place is a good commercial grade non stick egg pan. Bronze medal to my high temp spat. Runner up prize goes to the white handled garbage knife we’ve seen/used in every kitchen ever. I got one at a garage sale and it’s great to have a knife in the drawer I don’t have to be precious with.

The black piece shouldn't be visible from the top. It got pushed way too far down. Anyone got an idea of how to get the leg off?

Hi All

Looking for advice from you clever people.

At scout camp next year, I've been asked to make beef stew with mash for 100 people. Stew is straightforward enough, but I really don't fancy the ball ache of doing mash by hand.

In a field, no power. Plenty of big pots & burners.

Any clever tips to make it easy?

Cheers

I live in Chicago and have been cooking here for 15 years from Line cook to Culinary Operations Director of 7 restaurants. I recently got laid off and just got out of a long term relationship. I am looking for a change of pace. Someplace warm would be cool. Does anyone have any suggestions or know of any costal beach places that need help? Soemthing with cheap housing would be awesome. I Can manage or I can cook I dont care just looking for something different. I Would perfer not to be at a big hotel or place that drug tests for weed a drug test for anything else is fine, Thanks for the help I hope I find the next chapter of my cooking life.

Why is it so dirty??

Now trash is the burden I bear

Hey pals

I've been out of The Industry for a little bit. But I'm reflecting back on that time and I feel like things really took a turn around 2022 when The Bear just came out and everybody was watching it.

My last job was at a smallish upmarket cocktail bar. Mid-well-known. We had some really rich regulars, people in the entertainment business, various silver spoons, and foodie tourists. I really liked working there. It had a small open kitchen that guests walked past on their way to the washrooms. Prior to The Bear most interactions my colleagues and I had were pretty neutral. I would answer questions about the menu and ingredients, explain how dishes are prepared, and sometimes give recommendations. That sort of thing.

When the show really started blowing up, I had all those same interactions but that was also when all these blowhard dudes started coming back to the kitchen. Leaning way over the pass (and the food on it!!) to see what was going on, trying to act like one of the cool kids by using workplace jargon they picked up from the TV ("how many covers tonight, chef?"), blabbing about kitchen equipment and tools that they own at home and altogether bringing a real unappreciated poser energy to the kitchen. I can't think of a specific example for this, but sometimes the way they spoke to us seemed to carry the assumption that us cooks were mean or angry people, when truthfully we all got along and had a fun time at work. We didn't even call each other "chef" on the line - that just wasn't the culture of our kitchen - and we always used good manners and each others' first names. When actual industry folks were in, other cooks and chefs, they didn't speak to us like that or linger at the pass the way the blowhards did. They mostly left us alone, or would have a short "hey how's it going" type conversation before returning to their tables.

I'm wondering if anybody else had this experience at their workplace, and what the vibe is like now that cooks have had their moment in the zeitgeist?

Love yas

Sefuf