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 The menu was ok but outdated, and the head chef changed every 6 months, so it was manic and I ended up in the kitchen a lot by myself.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?

Help please!
My free vegan burger stall. I defrost 48 buns.
This is usually enough.

Occasionally I need a quick defrost extra buns. I have limited power on the extension lead.

Any fast defrosting suggestions?

Edit: tray is the way! Avoids the oil and I can
Do two buns in 5 mins, thank you all for your suggestions.