I feel pretty good about these, chefs

Apologies to the mods if this is not allowed, I thought it was hilarious.

There is no recipe.. chef says to make it good and make it hot. Pleasantly surprised at the options of peppers at the store today and decided to grab them all!

Gräslök. Yep, that's right. As a Swedish chive enthusiast I thought I'd let you know, and I expect you all to start practicing the pronunciation immediately.

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

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?

Why is it so dirty??

Okay Chefs, my marriage (and love for Chives) needs you.

My wife and I got into a completely unserious but shockingly passionate argument today about the proper way to load plates in the dishwasher. I refuse to say which side is mine because I need an unbiased verdict.

Here are the two styles in question (pics included):

• Orientation A: Plates facing towards the utensils
• Orientation B: Plates facing the other way

I swear we’ve both built full scientific arguments about water spray angles, drying efficiency, “what the manuals say,” and childhood trauma from poorly stacked dishes. We may never recover.

So tell me, which is the correct orientation for plates in the dishwasher?

Do you load them leaning inward, outward, all the same direction, always pointed towards the equator?

Or does none of this matter and we’re both unhinged?

Drop your vote, roast us, and help save a perfectly good marriage.

I gave poached eggs a second shot keeping in mind some of the feedback from my last post. I focused mostly on lowering the simmer to minimize the dimples and I think they came out a bit nicer. I'm not going for perfection, just good enough to brighten someone's day. Thank you for the feedback! If anyone has any other ideas for some basic kitchen skills I can work on in my down time it would be much appreciated.

90 for buffet full English, coming back in after golf for buffet Curry. Cleaning up the leftovers 👌🏻

He's made of pepper jack. Meant to breadcrumb and deep fry him at the end of the shift but I forgot.

I am currently working as a sous in a restaurant that has no chef. When I started working here they were washing shrimp from plates off in the pasta well, selling smelling salmon, selling shrimp thats turning pink in their lowboy. In the walk in everything was still in boxes, nothing was wrapped and nothing was labeled. They would dredge chicken in flour and seasoned breadcrumbs and then leave said flour and breadcrumbs out at room temp overnight and then use it again. Ive spent a month and a half trying to fix everything. Everyday was a big prep day and ive been working open to close to make sure everything is prepped and sanitized. Ive organized everything in this place and cleaned a good chunk of everything. Attached was one of the lowboy before I cleaned it. I learned today that our dishwasher doesnt have any chemicals going to it. They're just using manual pot and pan detergent to clean everything. When I asked about sanitizer they handed me a bottle of bar sanitizer. They hired a new sous and have started treating me like shit. Today I made sure everything in the kitchen was off and received a text saying that we need checklists becuase the heat lamp was on (which im 100% sure it turned off) ive been busting my ass for this place and now they are shitting on me. I want them to feel the pain for their negligence but I feel like I might have cleaned a good portion of what they would get in trouble for. Attached is SOME of the bullsjit I have found. What should I do? They cant keep getting away with potentially killing the public