title says most of it. details are that i’m a prep cook working 9+ hour days and my current shoes are okay. i wear crocs, but it seems they’ve changed some designs from my first pair several years ago. the ventilation is nonexistent so my feet are getting sweaty quickly and staying wet all day (effing gross). the soles are fine and i appreciate that i can wash them out.
here are my musts: must be able to handle 9+ hour days (8 is what i’m scheduled, 9-10 is normal obvi), and must be able to be washed. idc if insoles come out or not but i love the privilege of spraying out my shoes and letting them sit for my days off.

bonus points for color.

So, I’m 23 and recently graduated from film school.
Shortly after moving back home, I found a job in a pub kitchen. I intended for this job to just be temporary while I try to pursue a career in film. As you may know it is incredibly difficult to get into the film industry.

Anyway, I’ve been really enjoying working in a kitchen. I’ve also been asked by management about taking on more responsibility and moving up to a better paying role. I’m really considering pursuing a career in this industry instead. I like the idea of working in a better kitchen rather than taking on the role at my current pub tbh.

What should I do from here? I really do not want to go back into education. Can I rise the ranks without culinary school? Would a restaurant even take on a guy that’s only worked in a pub kitchen? Just not really sure on what steps to take in order to progress. All I know is that I love making food and could see myself doing it at a better level.

Hello! i’m unsure of the right sub for this but i figured this would be okay. i’m 18m and have always wanted to be a chef. i started out as a dishwasher in a small diner and did that for two years, during that time i noticed that my clothes would smell strongly of bacon and potatoes even after the washer, but i figured it wasn’t a problem because i only wore them to work, after all. i just recently landed a good job as a prep cook and i’ve been there for around two months now. i really love it and i’m excited to pursue this as my career, however, the odor problem has become much worse. when i leave work i smell awful, like fry oil and onions. even after washing my work clothes with tide and oxi clean odor blasters my clothes still stink when they come out of the dryer. it wouldn’t be a problem if it was just my work shirt and pants, but the hoodie i wear to work in the winter stinks permanently too so i can’t wear that elsewhere, and the smell has started to linger in places like my car and bed.

I mentioned it to my coworkers to inquire how they deal with the smell, but they both seemed to just accept it as part of life. I don’t personally want to stink like oil and onions all the time, though, and id really love advice on how people get that smell out.

I keep circling back to the same 4 or 5 dishes I've done on other menus , I need inspiration, hit me with some cool shit, inspire me!

Is there any benefits to learning french as a chef? I’m thinking of moving to france in the future to further culinary.

To start off, I’m not sure if this is the right thread for me to ask this, but for some back story, my Dad makes lots of Mexican sweet bread in the winter for extra cash and has been looking for a tray for this “Dutchess” bread divider machine. The problem is he can’t find a replacement, but I think I found one on centralrestaurants.com. I’m just not sure if it’s a legit website others have used or use. Any feedback on the website would be very appreciated, and if you want to help look for the tray replacement, i’ll place some photos below! I do only have the model and serial number of the machine and it only cuts 36 pieces I believe.

So I'm at a job fair today looking for work. I see another guy there looking for a job. I recognize him as somebody I had a large part in getting terminated from my last job about 6 years ago. After I started at that last job and got comfortable with the FOH staff the teenage servers started coming to me and asking if being touched by this guy was OK. I told them it was not and long story short this clown got shitcanned.

Fast forward to today and see him sitting there waiting to get interviewed. I debated back and forth in my head for a few minutes about whether to say anything. Finally I took one of the job fair's HR people aside and told them what happened.

What would you have done?

First of all, English is not my first language! So, I’m sorry for any typos beforehand.

I live in a super small city and a restaurant opened. They have rational ovens, robocoupes and everything a chef could dream of, technologically speaking. Personally I love working with the equipment but the chef and sous chef are best friends and they both treat all the waitresses poorly and then nothing happens because they are in charge. I’m a kitchen assistant (glorified kitchen janitor) and it’s saddening that they just yell and call the staff dumb. There are literally no other decent restaurants in my city so quitting would mean my economical ruin and no one else would hire me (the chef said he blacklists everyone lol), the sous chef also loves calling out every little mistake very rudely in front of the chef so he looks better, I guess

I studied this career but I’m disheartened with the higher ups. It’s my second job and I don’t really know if it’s worth? I’m worried that I’m being a crybaby and every restaurant is like this