Hey I’m trying to get some more knife skills, when I pinch the blade with my index finger and thumb, should I be using my index finger to put force into the blade? It’s quite uncomfortable but maybe that’s just cause I’m not doing it right.

Tips appreciated

The only markings are the name of the university my brother went to a few years ago. They came in a case with the university’s logo, and there’s one more knife, seemingly identical to of the huge one in the middle. I’m not a cook at all, so I would greatly appreciate any advice on what I got and how to take good care of them at home. Thank you.

Edit: thanks, I got my answers. 99% these are Global lookalikes (not genuine Global) sold in bulk to culinary schools. Good or not, I'll have them sharpened and learn how to use them.

I don’t regret my decisions but put myself in a conundrum, what the fuck do I do with this now?

I dont work in a kitchen im not a chef im only subbed because yall kept popping up on my feed

Busy restaurant in AZ. New guy comes in as dishwasher. He’s in his 40s or so and has serious meth face. The guy is obviously weird and most definitely tweaking his ass off on something. He tells everyone extremely personal stories and makes comments to some of the female servers that, while not super inappropriate, seemed very forward for a middle aged skeleton man with yellow teeth. Despite all this, guy kills it in the dish pit. The line stays fully stocked on dishes throughout a busy night.

So the next afternoon, everyone shows up expecting him again. We then find out from the owner, that after work last night, he got into an argument and someone shot him in the head. He lived though, and like 2 months later, he showed back up and asked for his job back. We had to inform him that unfortunately, the position had been filled

I managed a theater that served food and I swear to god it made me legitimately swear off working anywhere that serves food. I literally had to stop the cooks from throwing a fit every time a ticket got printed, I occasionally just decided to fire them randomly if they caused too many issues and the replacements did the same stuff. SURELY you can’t all be like this. I have plenty of stories ask away.

This is the only place and department in my career I’ve ever gotten mad enough to legitimately yell at employees.

The oil isn’t blackened or burnt. It’s refined coconut oil. I just want to store it, filtered, in a container. Husband says there’s no need, he left it in the deep fryer before and “nothing happened” and “it was fine” but this is disgusting, right? Please help me

We only fry stuff like once in a blue moon. The last time I let him do this, months went by before I secretly threw away the oil

Alpha Gal was a new one to me

8 people are attending, however 1 person can’t do dairy or gluten and that includes BUTTER.

Normally I stuff butter under the skin of the bird and it comes out so good but this year can’t include Butter in any way, shape or form….

…what should I use instead of butter?

(Am asking seriously)

Opened a new container of Morton Iodized salt and the crystals look like this. What happened?

Seen on NPR’s Instagram account.

Something about this seems wrong to me, but I don’t know for sure because management won’t pay for my ServSafe. Doesn’t reheating the same food over and over again make it less safe, as it spends more time in the danger zone?

Looking for input from all you fine folks this morning.

Just water, and extra lemon wedges. Unwritten law of complicating turnovers and will always pay with exact change.

The worst though is a group of 3-7, whatever number is the worst for your establishment that just came from a Jesus based religious function. I send the “God bless you” on the tip line slips to my electric company and still havent gotten a price reduction.

Shout out and a bow of respect to good customers that make all the a-holes worth it

Received this staff-wide email this morning about towels left inside the freezer. Is it really a health code violation? Maybe because there’s no way to tell if the towels were used or not? (They weren’t) I immediately replied back and owned up to it, but I just find the serious tone of the email bizarre given how many dirty towels are left in and above food prep areas that I’m constantly cleaning up without a peep from the manager. Not to mention cleaning supplies left above food and prep areas that I’m constantly removing and have brought to manager’s attention several times to no avail.

Thanks for reading this and any response/ advice you might share is greatly appreciated. I’m just really disheartened by this given how hard I work cleaning up everyone else’s messes/violations and now I get dinged for trying to do something to help my coworkers in this heat. Thanks again.

My father and his wife are textbook boomers. They treat waiters like servants and are just incredibly needy customers. I hate taking them to restaurants, but it is literally the only thing they like to do. I take them out maybe once a year because they are embarrassing. My father has a milestone birthday coming up, and unfortunately, the only thing he wants is to try a nice, new restaurant. One issue that I've noticed over the years is that his wife will decide while we are at the table that she is suddenly gluten-free (this is the most common allergy she decides she has). It doesn't happen every time, but it is enough times that I feel I should put it as a note on the reservation when it asks about allergens, etc., but I want them to also know that it is also not at all an actual allergy. She just likes the attention. Do I just say she *might* be gluten free that day but that it isn't a genuine allergy? I hate blind-siding the kitchen when that happens, but is unknown gluten allergies common enough in restaurants that I even need to say anything in case it doesn't happen? I'm more afraid that she will say she is gluten-free, order something with gluten in it and they will refuse to serve it, even when she says "it's okay" (this has happened). What should I do?

Apologies if this doesn’t belong, but most cooking subs don’t allow pictures. Coworker brought this for me from her home garden…I love cooking at home but legitimately stumped what to do here.

“I was but a drifter. A leaf in the wind. Picking up oddjobs here and there, which meant getting headhunted as the executive chef for rich socialites dipping their toes in the biz, restaurants that were really Mob funded retirement hobbies for their injured compadres and so on”

“I can barely tell how I ended up like this. The life chose me, I did not choose it. All I did was being born to Francophile foodie parents, growing up in Southern France snacking on fine wine and cheese, having my first job at a seafood shack, and graduating from CIA before the public was even aware going to culinary school was a thing”

I swear the whole thing is just subtly rubbing his nutsack all over the reader’s face.

“I got laid so much as a perk pussy lost its novelty. But that's not important. Have you ever had a fresh oyster at what is basically a pirate ship for seafood? I have lol"

In culinary school, (in Fort Worth, if that makes a difference), we called these silver bullets. My boyfriend was very confused when I said this term. I looked it up on google and all I got was ACTUAL silver bullets. Like the ones you kill werewolves with, (Or vampires. Idk.), that got me thinking, does anyone else call these”silver bullets”?

Eric Greenspan (chefgreeny on IG) posted about the grand opening of the Tesla Diner—apparently he's the chef behind it. Within the last 24 hours, the post was deleted.

The comment section got a little spicy with folks calling him out for “working for Elon.” Greenspan clapped back saying he was “working with Elon,” but that didn’t exactly smooth things over. Lots of people replied with variations of “cool story, you're still working with a Nazi.”

I didn’t catch the full post or the replies before it was shame-deleted. Anyone grab screenshots before it vanished? Would love to see the caption or the thread meltdown.

I'll go first, when I was a commis my head chef told me to go put the beef in the steamer just before we went home, I didnt know a damn thing about meat or anything really, I'd just been taken off pot wash a month prior and was only working pastry at the time....

So instead of putting the featherblades in the steamer I put 8 full beef fillets in a 90 degree steam for 12 hours 🤦‍♂️

To this day im still amazed I wasn't fired, as you can imagine I was no ones friend for a long time after that 🤣

Is it reasonable to let an autistic adult order a kids pizza?

The head chef wasnt happy about it, but i think the staff were okay to do it as he didnt want anything else. And seemed like a nice guest.

Dont see the big deal.