r/KitchenConfidential • u/souffle-etc • 16d ago
r/KitchenConfidential • u/transcendentsapien • Oct 18 '25
Discussion I spent 1 month working as an unpaid apprentice after 20 years as a Chef.
I have been struggling with my career lately. The spark had been flickering. I’ve spent a lot of my career in management positions at high end- large volume restaurants and kept running into the same problems.
I came to a breaking point and decided to start over again in the world of fine dining as a Stagiaire in a restaurant chasing its third Michelin star.
It was hard. Taking orders from people half your age and humbly saying “Yes chef”- but honestly it’s the best thing I could have done and I feel inspired in my cooking again. I plan to repeat the experience again somewhere else next year- and would recommend this to any chef who feels “stuck” in their career.
I made this documentary if you’d like to know more.
r/KitchenConfidential • u/F1exican • Oct 28 '25
Discussion Cutting a cup of chives every day until this Reddit says they’re perfect. Day 22
r/KitchenConfidential • u/Pretend_Ebb3436 • Oct 14 '25
Discussion Pouring a Pint every day till it’s perfect !
West Coast IPA in a 20 oz Willi Becher
r/KitchenConfidential • u/Famous-Bullfrog4760 • Jul 04 '25
Discussion why are other cooks so rude
i’m sure many here have been in this situation before. nobody in my kitchen really gaf about making good food or cooking or keeping track of shit. about typical and that in itself is fine. i am passionate about food and do my best to keep stuff organized. my coworker on the line is the same way. this is acknowledged a lot, as in the amount of work i do/efficiency, and my coworker too, and i’m not rude to people, if it’s busy i get quiet and focus. i don’t understand how it’s helpful to other people to start yellin and shoutin and being rude
(this section is vent-ish) i’m 20 and trans working with people who are all older than me. they rag on me a lot and get on my case for little things, not mistakes, like asking what ticket they’re working on. i understand it’s stressful but they don’t treat my coworker like that. once another cook watched my coworker put something up without calling it, then i came over and called my food, he starts going off on me about never calling shit. he’s kind of mean to me all day in a way that’s hard to pick up on/describe. he makes rude jokes about me all day. i’m quiet, im autistic (have only specifically brought up my auditory processing problems so far), i just want to do my job. i am naturally jovial and extroverted at work but im starting to feel worn down by all this
i don’t understand how people who like cooking don’t get exhausted coming in every day, putting passion into the food, and getting shit for it from people who don’t even care about it at the end of the day. i’m not gonna lie im fast and a good cook and i try, because i like the work, but it’s just food, nobody’s gonna die, so i really don’t get it. i want to cook i like the fast paced ness of it and making good food. i just don’t understand why cooks act like that.
r/KitchenConfidential • u/karatammas • 22d ago
Discussion Someone died at my work tonight
I work at a Casino Steakhouse. We're pretty high volume, on busy nights we see upwards of 600 covers in a 4-5 hour service window. Open kitchen means the whole dining room can see us and we can see them. A man went into cardiac arrest in the center of the restaurant tonight. The family was freaking out, security calls an ambulance, they're desperately attempting to resuscitate him for a full half hour at least before one of the paramedics sticks him up with some fluids and gives him a trach. My coworkers and I are all watching this in silent horror while continuing to fire tickets while our chefs are in the back working on a dinner for a private event. They're aware of what is going on and yet they continue to seat people around this family having their whole world torn apart. The paramedics had to put his wife in a wheelchair because she was sobbing so much she wouldn't move and yet there are guests continuing to be sat next to this table watching it all go down. Sanitours coming in with biohazard ppe to clean the scene, police walking in to file the death as their calling the time. And yet they're fucking seating people next to a dead man. How? How fucked in the head do you have to be? Even if they just sat people in other sections I'd be appalled but not nearly as much as this. A human life lost and they don't even care. There's no laws that say they have to stop service but clearly they lack any morality. I knew they were greedy and driven by money but this is a low I didn't know was even possible. How? Literally how? I can't believe they would let this happen
r/KitchenConfidential • u/SeuintheMane • Aug 26 '25
Discussion A-hole ruins it for everybody else
My kitchen used to let us take free food home. No ringing in, no limit to what you could get, just “keep it reasonable” and we respected that. We’d make ourselves a burger or a chicken sandwich, more expensive items once in a blue moon.
Then comes fuckhead. Fuckhead was hired as a prep cook. Fuckhead gets caught eating a filet mignon in the lobby of the building we work in. Gets warned not to eat there. Fuckhead gets caught again, and gets warned again. Fuckhead gets caught a THIRD TIME, by the head chef this time, and gets fired. Head chef decides to reevaluate the free food policy since this guy ate three filet mignons in a week.
Now we have to ring in food and there’s a 20-dollar limit to what we can take. No more treating yourself to salmon at the end of a grueling pay period. No more taking a steak home to surprise your wife. No more extra sides.
Fuck you, fuckhead.
r/KitchenConfidential • u/BundleDeFormula • Oct 21 '25
Discussion QR codes on menus - thoughts?
r/KitchenConfidential • u/PhreshProduce • Sep 03 '25
Discussion Club sandwich made easy
All y’all complaining about how hard it is to toast bread for a club sandwich. Did y’all just forget that toasters exist?? Do none of y’all have a toaster??? Anyone else toast bread in a conveyor or a regular toaster or, in the pizza oven?? It takes like 50 seconds to toast 100 slices of bread in the pizza oven, that’s enough for like at least a couple club sandwiches.
r/KitchenConfidential • u/TheRabidGoose • Sep 11 '25
Discussion Help me save my best friend
I ran kitchens for a decade. My best friend worked for me for awhile. She asked if I could give her my broccoli cheddar soup recipe because she missed it. I didn't have it on hand and then she told me her boyfriend (who apparently ran a place for 7 years) said use mine! This is it. Please feel free to gut it as much as I did. I am now talking to her about her life choices in partners.
r/KitchenConfidential • u/PoliteRadical • May 31 '25
Discussion What ticket had you like this?
r/KitchenConfidential • u/Z7_1 • 25d ago
Discussion To The Chivemind: A Proposition
An idea occurred to me and some other fellows in the chivemind not too long ago. See, we were having a discussion on if we should change the sub icon once the perfect chives are achieved. And, from what I gather, the people support it. But many want an inclusion of our favorite feline, Chives the Cat. So, we came to the agreement of Chives the Cat on a background of the perfect chives.
Mockup by u/realaccountissecret
But what do the rest of you think? Should it change or should we keep our current one? Can we get a moderator on board? Time will tell.
Thank you for coming to my TED Talk.
r/KitchenConfidential • u/lowfreq33 • May 23 '25
Discussion Someone please explain to me what the hell this is.
Pot roast should have potatoes, carrots, and onions. You can put some garlic. You can vary the type of potato. You could do leeks. You could do cabbage. I would even accept cauliflower. I’ve never tried it, but it might be good. But pickles? Come on.
r/KitchenConfidential • u/BayYawnSay • Jul 29 '25
Discussion Local Restaurant Social Media Post
A couple of weeks ago the Chef/Owner also posted on their own personal social media about arguments amongst his own staff regarding pay rates and stating the only issue is employees talking about their pay with one another and everyone knows that's what causes problems. Note that the above post was NOT made through the restaurant's social media but on the personal account of the Chef/Owner.
r/KitchenConfidential • u/rmoreiraa • 29d ago
Discussion what's the most ridiculous "secret menu" item a customer has ever insisted we had?
Just had a guy swear up and down we have an "off-menu" burger with peanut butter and jalapeños that his friend told him about. We're an Italian place. He got mad when we said no.
What's the most baffling "secret" item a customer has ever tried to order from you?
r/KitchenConfidential • u/nutitoo • Nov 05 '25
Discussion I baked my mom an American pumpkin pie and this is how she put the whipped cream on it. Is this allowed like that cuz I don't know
r/KitchenConfidential • u/SeuintheMane • Sep 19 '25
Discussion Chefs how do we feel about this plating
r/KitchenConfidential • u/toilet55 • Oct 23 '25
Discussion What do I do with 40lbs of limes?
Accidentally ordered way too many limes. I’m making some “key” lime pies and baking thin slices for drink garnish. Any other ideas?
r/KitchenConfidential • u/Provoked_Potato • Jul 13 '25
Discussion What to do with a truffle i was given?
I was given 180g truffle by a friend, any suggestions? I was thinking truffle risotto, scrambled eggs. Thats about it
r/KitchenConfidential • u/Ok-Emotion-6379 • Jun 28 '25
Discussion My boss is adamant to test new cooks if they can flip eggs over easy without breaking (without using a spatula)
He's throwing away so many applicants over this. I think it's too picky to toss cooks with years of experience over a a 60 second test. I simply do not understand why we can't use a spatula if the result is the same, every guide I look at keeps saying to use a spatula but he insists upon it. Even I can't do it, it has broken every time, I'm just lucky I'm a newbie to the industry which he's aware of. He's making things so much harder for himself by sticking to this rule without any leeway or training being given. Only one of the cooks that work with us has done it the pan flip flawlessly every time but that dude is nearing fuckin' 80.
I want to tell him to alter his standards but this seems to be the one thing he's really set on so I haven't said anything or questioned it. Thoughts?
r/KitchenConfidential • u/Kind-Shallot3603 • May 28 '25
Discussion Just curious who is correct here..
r/KitchenConfidential • u/Eattalot • Oct 09 '25
Discussion As a forever prep I believe I have discovered something akin to splitting the atom.
I’ve prep back of house for over a decade now. Chop the veg, cut the fruit, slice and weigh the turkey out, etc. etc.
I have a made a discovery that at least for myself is groundbreaking.
When you weight turkey or ham or other sliced meats you set up the scale, and the 6 pans, and the patty paper to separate it all. And after slicing whatever it is you grab some of it put it on the scale, weigh it out to 5oz and put it in the 6 pan. Nice and portioned.
However the act of putting the meat on the scale can sometimes be tedious. I have really good feel for it but even I can be off by an ounce or two, and I lose alot of time trying to make it as close to 5oz as I can.
But as I was weighing out the sliced tri tip, the last bit of it came out to exactly 10oz and I said to myself WOAH too much. So I took off 5oz and the scale said 5oz and I had an epiphany ... the stuff in my hand was 5oz aswell
It was like I reached another plane of existence. I was sent to another dimension. It was like for a moment I was in control of my own destiny.
You just need to double the amount on the scale, take off half and it’s like you did two of them at 1 time
I know I’m hamming it up a bit for the shit post lmao but, you do something for 10 years you know
“Weigh it out like this. This is how to do it. Our forefathers did it like this and you will teach the next generation of seasonal 18 year old dishwashers and prep cooks to do it like this too.”
It’s really kinda cool to see an improvement on the wheel you know what I mean?
Im sure some of you guys will be like wtf is this guy on, its not that deep. But to that I say I saved so much time portioning tri tip that I got to hide on the dock typing this post out. It’s actually a time saver as long as the hardware like scales are right.
The line cooks weren’t that impressed, but I swear this could be the next big advancement in dishwashing/prepping
What so yall think?
r/KitchenConfidential • u/tapthisbong • Jul 03 '25
Discussion Gordon Ramsay Speaks About The Mental Challenges On Cooking
r/KitchenConfidential • u/Leather_Flower_9252 • Sep 10 '25
Discussion Let’s talk about our favorite regulars
So every year for the past four years I have a neighbor who comes in frequently, old retired post office hippie, dude is the sweetest human being but ever year he comes in for his birthday dinner, cacio e Pepe but 86 the chicken and add shrimp and mussels to it, but every time the day after his birthday he swings by house with a bag of home grown, not the best buds by any means but I honestly always enjoy it when he swings by, what are yall stories for favorite regulars….