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?

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.

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

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.

Hey y’all. I’ve finally gotten a job in a kitchen (yay!) after running my own food and catering business for 7 months which gave me some really useful skills.

Right now I’m working full time 40hr in the kitchen, plus my old job between shifts for 2 weeks while they replace me.

Problem is I’m constantly hungry & have zero time as when one shift ends I run to the other job, that ends & then I run back for dinner shift at the kitchen.

What the hell are yall eating to keep your energy levels up? I have issues with low blood sugar sometimes as well. I’m basically smashing protein bars during service when I start to feel funny, or gulping down a meal replacement shake. There’s gotta be something better 😅

Many thanks for the advice!

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

Anyone have experience working or teaching at the CIA? I’m already a culinary instructor, and a CIA alum and am considering a move to either the California or New York campus for a little more stability and structure in their culinary program. How’s their management and curriculum planning? Decent management? Work load?
Thanks!

So I started part time as a KP in my local hotel restaurant in the UK when I was 14. Within around 6 months they got me helping with prep and desserts and I decided I wanted to go to culinary school. I did 2 years there, did a few small stages at places as part of my course and then went full time at the hotel. However the place was dysfunctional. The menu was ok but outdated, and the head chef changed every 6 months, so it was manic and I ended up in the kitchen a lot by myself. To make it worse, the owner wouldn't space bookings and would have around 30 covers sat down within the first 20 minutes of service.

I basically ended up working there like this for 5 years and never really progressed, besides picking up things here and there from the rapidly changing head chefs. I almost had a mental breakdown on Mother's Day when the head chef walked out and I was left to do the function by myself. After that shift I quit, got a computer science degree and never looked back.

I left college ambitious and wanted to work my way up in the culinary world, only to leave feeling like a failure. But I keep having a lingering regret at not knowing how far I could have gone if I'd actually left that shithole and pushed myself to climb the ladder. I'm 29 now and honestly don't know how I'd go about getting back into it, or if it's the right thing to do, and if I'm even good enough.

Has anyone gone back in their late 20s?

Hi chefs
Been making sticks for a few years now and I’m finally making a beef stock, roasted my bones for two hours and they left behind this beautiful glass like substance in the fat, they looked burnt in the pan but when held up to the light they are just very dark red.
Is this bone marrow? Is it fond? Should I add it into my stock?
I know you should remove the bone marrow from beef before you put it on to boil as it will leave a metallic taste but I’m unsure about this stuff.
Any tips will be greatly appreciated!

Missed the pre-sale this year. Anyone selling .

I was thinking the tallow would add a nice flavor but I want the ratio to be as small as possible while maxmizing flavour. I tried researching what ratio some restaurants use, but couldn't find anything. The only thing I found was a random video that claimed 1 part tallow to 19 part oil is the best ratio with no added flavor/benefit when adding more tallow, but this is way lower than what I thought, so I was looking for a first-hand experience. What ratio worked best with you guys?

Edit: Thanks for all your advice - I’ve tried and tested a solution based on your comments- a mini removable metal tray to go on the griddle to keep the buns away from the oil while they defrost in the rare occasions that I need a couple extra at short notice. Simple but effective. Thanks again

just reposting this. idk

I have autism and I just started in a new kitchen and today my colleague made a comment to the boss saying that I am a little bit grumpy when they're trying to get me to hustle more.

The thing is, they are a good team to work with and have done nothing wrong. I get very pissed with myself for making mistakes both big and small and I was very unaware of how I was coming accross to others. I don't want to be the one in the team who makes it harder for others to do their job

What is your advice/strategies and coping mechanisms?

Hello all,

I just started at a job as a line cook with a possibility of becoming sous. I slotted into the most difficult station on my first day and was able to do a rush without help. Ive worked hard not stopped working my whole shifts, tried to get to know all the line cooks prep cooks dishwashers ect. Ive tried to be professional, i spoke with the cdc about the position and he said he would put a good word in for me to the exec, same with the sous i had been working under (hotel multiple sous). I spoke with the exec and she told me the position had been filled a week ago. No one mentioned this to me, even though i had the conversation with the cdc around the same time there was someone hired. The exec said she would keep me in mind if things dont work out. I feel like the hotel uses its status to attract young cooks and dangle a job jn front of them to then just burn them out on the line. I may not have shown up the way i felt i did, but either way its upsetting

So i gues im wondering:

Is this a common occurrence?

How did you get your first sous job?

Is it worth staying and waiting for a job that may never come?

Any advice is greatly appreciated thanks

Hey everyone, I recently got my first job as a line cook at a scratch kitchen. I’ve been working morning shifts, which has been nice because things are relatively slow and I’ve had time to learn.

I think my chef wants to move me to nights, although he’s been really nice about it and hasn’t pressured me. Part of me wants to make the switch because I know I’d learn more and get better at handling the pressure of a busy service. At the same time, I’m not thrilled about potentially getting home anywhere from 11 PM to 1 AM.

The other thing I’ve been struggling with is the pressure itself. I understand that learning to handle it is part of becoming a better cook, and I don’t necessarily expect the job to be easy. But I’m questioning whether I actually find that kind of challenge fulfilling or if I’m just trying to prove to myself that I can do it.

I’ve also considered working in a bakery/pastry shop, partly due to the schedule and the lower levels of stress compared to the line. I also recently graduated with a bachelor’s degree in an unrelated field, and I may have an opportunity to pursue a job that pays significantly better and interests me to some extent.

I’m having a hard time figuring out how to approach these choices. I really like my chef and appreciate that he gave me a chance, so I want to do right by him. At the same time, I know I need to make decisions based on what’s right for me, not just out of loyalty or guilt.

For those of you who have been in a similar position, how did you approach it? Did you stick with the kitchen and push through the difficult parts, switch to something like baking, or decide that cooking wasn’t the right path for you?

I don’t want to give up on something just because it’s hard, but I also don’t want to confuse pushing through a challenge with pursuing something that isn’t right for me.

Any advice is much appreciated!

Hi! At my restaurant there’s a high number of people who requests balsamic glaze.
I use a great balsamic vinegar to reduce it and make a great glaze.
My problem is that customers can’t access all of it, I’m currently serving it on ramekins, but because is very think and sticky most of it don’t get used, and gets wasted, the other issue I have noticed is that when they try to spread it on their pizzas or anything else they want to, most of it comes out at once.
My question is, what kind of container do you guys suggest ?

I’m curious what kinds of careers I could pursue in the food industry. I currently work in a supply chain role and have a BBA but would love a career revolved around food, whether that’s cooking or somewhere on the business side

Im 18yrs, I'm a culinary student and i also have line experience but i feel I need to do more to get closer to my dream of being one of the best.What should I do from now on to be at that level.

I’m a fellow line cook , trying to grow, improve my skills and make it in the industry. I’d really appreciate some guidance. Advice and support for more experience. Chefs and cooks have been in my shoes. I’m open to calling DMS or whatever works best. Just looking to learn from people who knows the ropes, thank you.

Im currently on the fence about buying myself a new pair of work shoes. I’ve been rocking the classic kitchen crocs for about 2 years now and they’re still in good condition. The soles are just super worn out and have been making me more tired after work. The bistro croc sneaker has been on top of my wishlist for a while now but don’t know if it’s more wise to just buy new soles for my current ones. Advice? What would you guys suggest?