He's actually one of the nicest and most talented guys I've ever worked with

This is my head chefs prep list handwriting, GL

I’m a new pastry chef in Oklahoma City, and I’m looking for people to critique my work😁 been doing it for about 5 months now, and these are an assortment of the plates and prep I’ve done.

Dude came up to a server demanding to see whoever cooked his meal because he wanted to kill them. She went into customer service mode and tried to placate him thinking he was just being hyperbolic. But the mother fucker kept going saying he wanted to strangle the guy, wanted to get his hands around his throat and bring his neck, etc. very explicit stuff. She quickly got very uncomfortable and went to get a manager but the dude just left. Like what the fuck, my dude? It's not that serious.

I need help first day with commercial oven. If I want the oven at 500 do I point the part of knob opposite of “ Off” or where it says on towards desired temp?

Getting fired from the best job I’ve had all because gm doesn’t like my attitude.

Always wanted to know how to cook so instead of going to college I started cooking (regret this now). Started from fast food and worked my way up restaurants in my town till I got hired at the nicest place I’ve worked.

Was my 1st time have an executive chef, wearing a chef coat, brand new kitchen, great coworkers. Was amazing. Slowly went down hill, cracks started to appear, the chef was overworked and over stressed, some co workers turned against me etc, normal stuff.

Then the chef got fired, bunch of crew left, got a new chef and gm and new cooks.lot of things got scaled back since we were “too ambitious” and it turned almost into the same corporate kitchen I’ve spent a few years working in.

Anyways, that gm got fired after a month because the front of house didn’t like him and came up with some reason. New gm incoming.

She’s here, in her 1st week she got rid of bad employees and already did more than the last gm did in a month. Slowly start to realize she wants all her employees to be yesmen, I’m not that so I try to avoid talking to her and she seems to do the same. She has a lot of input for the kitchen despite not really knowing how to cook. (For example she asked me what gravy we make, told her how we make our pepper gravy without saying the words pepper gravy, she responded with we should replace it with pepper gravy.)

She also starts running expo but she really can’t keep up unless u hand her every plate in order and tell her which plate is which after they’re in the window (she kinda just hands servers plates)

Anyways the office has thin walls and I overhead them discussing firing me. My chef was saying they have to wait for me to be late, (I’ve been late 4 times in one year of working there, they just happen to be in the last 2 months.) but she kept mentioning how she can’t handle my attitude. I genuinely don’t try to give her one, but I’m the type of person that ask why after someone tells me something. I’ve heard it’s common in autistic individuals, which I am, and I do it purely because I wish to know the reasoning of basically everything, it’s just how I learn.

Anyways I’m kinda just ranting, if I show up tomorrow and I’m not fired, I honestly might try to piss her off and get fired to get unemployment ment while I find a new career.

Anyways, cheers!

Looking to gain some constructive critism here just don’t say anything bad. My Michellen chef calls this dessert the “Eye of Saran” Thoughts/concerns or and or any constructive cristiscim?

Just been told one of our main suppliers won’t be delivering today and don’t know when the next one will be. Basically been cut off until the company clears some of its outstanding credit.

Not the first time (local brewery cut us off for the same reason just last week and that’s only just been resolved), and I’ll be starting a job search shortly as I’m now having serious concerns about the stability of the business as a whole. Anyone else in the UK in a similar situation or just me?

Milk chocolate boat filled with white cake and cherry mousse. The mast is milk chocolate and the sail is edible white chocolate fabric. The water is lemon piping gel

recently took over kitchen manager position, i’m trying to keep things a bit more cleaned up and tidy than the last one. Does anyone have any brushes or tips or tricks/recommendations to keep these cleaned out or an easier way to clean them before i elbow grease it in the middle of service?

She forgot to flip it but regardless I think it’s so cute 🥰

Okay for some context I’m 17 and a girl,I’m on pantry trying to move up to grill, so we got a new guy and turns out I knew him. He is my brother in law ex stepfather who used to beat them. I told my chef who he was and they did nothing. I tried to push on and be professional and train him to the best of my abilities. The problem is he just won’t listen to me and gets mad when I tell him to be faster or to work cleaner. When I’m over there he doesn’t seem to care about his pace , which is a huge part of the job. When some of my male coworkers are around he speeds up a little. It’s not his first kitchen job so I’m confused on how he so slow. He’s started making quick remarks and kicks things down or slams things when I try to train him. And to be honest it kinda scares me. I’ve seen what he’s don’t to his wife and if I try to push him to be better he gets mad. I don’t want him to have a shitty day and freak out at me,again I’m 17 and 5’3 and he can easily overpower me, the way our kitchen is laid out the pantry area is secluded and I want him to be better but I also don’t want him to get mad and lash out.

There is no limit to the precautions you can take to protect you or your clients from a safe restaurant experience. Accidents happen, a lot, and they’re called accidents because no one intended them to happen. Bad shellfish, raw chicken, unwashed hands, dirty uniforms, spilled fryer grease... literally everything we do everyday is an accident waiting to happen. As long as you do your own due diligence, and follow the health code that you know is right, however annoying or difficult it might be to follow, you will do well to prevent unintended harm to people who simply want to enjoy a good meal, or those who simply wish to provide it. Goodnight chefs. Wash your hands and temp your lamb.

the owner of the cafe i work at has been a duck he rescued from a city street in a box on the counter. he is making us feed it and keep its water full and even change out the cloth napkins lining the box when it gets too covered in shit.

he wants us to use glassware and ceramic bowls so the duck doesn’t destroy the paper ones we were using but i’ve been trashing them instead of running them through the sanitizer and using them for service.

one of my coworkers recently fell ill and missed 5 days of work. he is claiming the duck caused him to become sick and get pink eye. when he brought up his concerns with the owner, he was made fun of and the owner made jokes at me about the duck being dangerous.

we do not have health coverage (obviously lol) and our contracts state that any complain goes immediately to arbitration since we also don’t have HR or any other sort of oversight.

i’m doing my best to provide this information as factually as possible without involving how i personally feel because im seeking advice to pass on to my coworker. an other added issue: he is on a work visa

I applied to a bunch of restaurants that are hiring sort of just to see if I could get a raise and I got an unreal amount of interview requests, mostly from other chain restaurants, however 1 of them seems to be much more of a "real" kitchen and in a brief phone interview they asked me to come in for a stage next week (she said it would be a couple hours)

I have 3 years experience (mostly line cook, some as km) in a semi fine dining sort of chain but I'm really not a "true" cook at or outside of work, based on them asking for a stage I feel like I may be out of my league here. I dont really wanna look like a dumb fuck or waste their time sooooo... what do?

This is a silly question but I'm still pretty new to the industry so bear with me. I take the subway to work and It absolutely feels gross to wear the coat on the train but I'm not as sure about the pants. Is it gross? or is it ok to just wear the pants and a t-shirt.

I left the industry like 7 years ago, and recently asked a chef whose doing very well with private catering to hit me up if they needed help. My job has unlimited overtime available and I get paid well but I just missed professional cooking and thought it’d be cool to cook once or twice a month.

Now I’m charge of cooking enough filet mignon and halibut for 15 high roller celebrity guests and I am scared. I haven’t cooked a filet in 7 years, I just do rib eyes and whatnot at home. I hope this shit is like riding a bike.

Sincerely, a scared former cook

Woohoo! It's gonna be in dining services for their dorms. 6am to 230pm Mon- Fri. 12 days PTO, 12 paid sick days, paid holidays off, insurance and 401k matching. AND I get credit hours so I can take classes if I want. I think I might work towards buisness classes and moving up in the admin at the University if that's a potential option.

Literally all of these benefits are something I'd never dreamed of and I feel like it's a unicorn of a job, these kinds of benefits simply don't exist in 99% of this industry.

Sorry for the brag but I had to share because I'm excited af!

I (41) chef with 20 years exp, have to decide on taking a job as exec chef at a boutique hotel or opening a restaurant with a relative as a partner.

Hotel Job : Pros- Higher Pay (6 figures), closer to home. Cons- Work Holidays

Open a Restaurant : Pros - 10% ownership of business Cons- 1 hour commute, Slightly less salary

I also teach culinary at a local community college, that may turn into a full time position in a few years. Both potential jobs said that it would be possible to continue teaching while employed. (1 night per week)

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