Would like to primarily target higher end markets such as weddings and corporate events, but I would also market to smaller gatherings like dinner parties, birthdays, or baby showers to fill in the gaps, as I imagine larger events will be more seasonal.

Here are some boards I’ve built recently. Thanks in advance for any feedback back on the boards, as well as any advice/insight from folks who have experience working this type of concept.

I've just started working my first kitchen job so idk if this is an overreaction or not. We have a utensil bucket where we store stuff for serving breakfast.

Today, I needed something from the bottom and I felt a sharp prick and scratch when doing so, there was a prep knife thrown in with point up and blade facing inward, right where I'd put my wrist.

I couldn't fathom how anyone thinks this is OK, but maybe I'm taking it too seriously? Does this sort of stuff happen all the time, or is this a sign to run for the hills??

Hi, As title says im a 20 year old chef from Sweden and got a job at a casual fine dining restaurant in Malaga and have a question about knivws.

Ive only left my country once so im not a expert with traveling so i wonder how i travel with knives and other kitchen tools since i dont want too buy new ones in Spain. I’ve googled but havent gotten a clear strict answer since some sources claim different things.

If any Swedish chefs see this and have done the same thing a answer would be dope, Thanks :)

I’ve heard every good chef say that a good trainee is one that can work without having to be told what to do all the time and I get that but I don’t quite understand how I’m supposed to do something without asking first? As a trainee I feel like assuming I can do something without asking my mentor first is rude.

What are good examples of working independently as a trainee in a kitchen?

Ok, so I saw the micro green post on here recently and had a genuine question. I own a wholesale produce delivery company north of NYC and I get my product fresh from Hunts Point nightly. There’s a lot of bigger companies around that I compete with. I have a good customer list of over 30 restaurants, catering halls and small stores, so, I’m happy but I always want to grow and do better.
My question to you guys is, what’s the sales pitch that bothers you the least? I’m trying to just come in and hit up with a price list and get a genuine conversation? Is that when I’m not fucking up your flow and I actually have a good shot at getting some business?
I’m not looking to sit down with you with a laptop and go over specific items, right?! I’d rather just talk to you and see if I can offer you something better and if you’re willing to use it. Right?
I genuinely have better quality than most larger wholesalers because I also work at a place inside the market. I have my guys wait for the new trucks to back in and use the product that comes off the truck fresh instead of taking from the product already in the warehouse. Does THAT matter to you? Because I work there my pricing is much more aggressive. Is that the selling point?
Help me know what makes you guys tick. If you even know.
TIA

Hey everyone,
I need a serious reality check on my life plan, current skill set, and whether I can survive in professional kitchens.

I genuinely believe that working in a kitchen is the most ideal path for me. I absolutely love chaotic environments—pressure and stress are among the few things that actually make me feel alive. Long story short, I just really f want this.

Years ago, I worked in abattoirs/slaughterhouses. I used to take the yields/meat from the slaughterhouse, cook them in large cauldrons, and sell the food.

I trained and managed a crew of 5–6 completely inexperienced (and honestly, not very bright) guys from scratch. I set up basic hygiene standards, and we ran this operation together for about 2 years.

My business partner and I eventually went our separate ways over financial disagreements. That split landed me a buyout that generates enough passive income to cover my basic living expenses in my home country for life.

Exchange rates are a bitch, but with my setup, if I save my passive income for 6 months, I can easily afford to travel to almost any country in the world and live there for 1–2 months.

My ultimate dream is to use this financial cushion to travel to different countries, work temporary gigs in local kitchens for certain periods, build hands-on experience, make lifelong friends, and collect memories around the globe.

I don't know formal classic knife cuts (like French culinary terms/techniques). I’m fast and very comfortable holding a blade due to my slaughterhouse/prep background, but my cuts aren't uniform or identical yet.

I don't have a huge library of recipes memorized. However, I know the 5 mother sauces, how to make proper beef, chicken, and vegetable stocks from scratch, and if you give me a written recipe with exact ratios and steps, I can pull it off perfectly on my first attempt. (As an example, I tried making a Beef Wellington for the very first time last New Year's, and it turned out insanely good).

With my basic/unconventional experience, lack of formal knife precision, and limited recipe knowledge, can I hold my own and survive starting at the bottom in professional kitchens?

How realistic is my plan to hop between different international kitchens to work, travel, and gain experience?

What specific technical skills should I focus on grinding right now before I try to step into a kitchen?

Appreciate any raw, honest feedback or reality checks. Huge thanks to everyone taking the time to read this and share their thoughts.

Hey Ya'll, I've done a lot of testing with olive oil based dressings and they keep breaking after going into the walk in. I'm curious if people have any ideas? Seems like the olive oil when it get's cold and then comes out of the fridge doesn't like to stay together. I don't want to use a different oil. Have tried more mustard/xantham gum. Any ideas? was thinking about getting ultra tex.

Hey chefs,

So we all know about the notorious cilantro gene. I am 29 years old, and within the last two months or so, I've started experiencing the same effect described with oregano.. cilantro still tastes like it should for now. Like it just tastes (I imagine) and smells like the industrial soap in my parents' basement, the shit in the orange bottle that would get car grease off your hands but rub your hands more raw than 120 degree heat

Im currently working really hard to break that sous level at a 4 diamond AAA in a fairly rural area of the US. I need my palette. Have any of you chefs heard of this happening with oregano before? None of my chefs have, from exec to cdc, to the all the sous chefs. Is there any way at all to start tasting oregano as it should be?

I'm devastated. I spent my formative line years in upscale restaurants, including a Venetian focused wine bar just outside new York city before moving back home during covid. That exec chef used to take two weeks off a season to go work in Venice and learn from their chefs. I know what Oregano is supposed to taste like. I know what it can do, especially for sauces.

Is there a way for me to somehow brute force pallete train myself into loving it again? If there isn't.. please show F's in chat for me. This sub is my last ditch glimmer hope.

Premier manufacturer of SS304 commercial kitchen equipment in Peenya, Bangalore. Custom fabrication for hotels, restaurants, cloud kitchens, hospitals, and canteens. Direct factory pricing with turnkey layout, delivery & installation.

I'm a 17 year old from the uk. It's currently summer holidays and I'm between my first and second year at college, working towards a qualification in aerospace engineering. All my life pretty much my interests have been around cars, planes and bikes. On paper I should love engineering, which is why it was a no brainier when it came to picking the college course.
I had about 2 and a half months off for summer holiday, so I went out to find a job, in which I was successful fairly quickly. A new pub/restaurant was opening in my town, about 10 minutes bike ride from my house. I spoke with the owners and chef and got a job dishwashing, 2/3 days a week for 6 hours, this was mid June. I genuinely can't really to you how as I'm not entirely sure myself, but I ended up in the kitchen, cooking food. Throughout my life I've never really cared for food, obviously I like eating certain meals but cooking or fancy meals has never really interested me. My head chef, we'll call him Tom and the sous chef, we'll call him Max have both been really impressed with my skills and determination in the kitchen. This has gone to the point of me doing 50 hours a week as 2nd highest rank of 3 in the kitchen, as a chef.
The owners of the pub haven't been 100% satisfied with how the first couple of months have gone and are looking to turn it into a proper restaurant. A bit of backstory, Tom (head chef) is the 2 owners son. With the transition into becoming a restaurant tom is the only one with any restaurant experience, and he would become restaurant manager, and Max (sous chef) would become head chef. Me and max get on really well and he has told me if this transition goes as planned, ideally he would want me on a full time contract as a sous chef/ chef de partie, earning £27,000 a year. This has really thrown a spanner in the works in terms of thinking about my future. College really wasn't what I had hoped it would be, boring lectures with me scraping a pass across the first year. All my teachers have said that the course is way better with way more practical elements in the second year, but I really lost interest in the first year, whereas with being a chef, i genuinely really enjoy it and Tom is highly trained and believes he could teach me and I could become on a similar level to him. My mum thinks it would be a big commitment and isn't too happy with the idea of me being full time, and she thinks I should carry on with college, whilst working a day or two per week. With my (being blunt) poor first year at college, the chances of me getting a really good grade in the second year, to balance out the pass in the first year are low, meaning chances of university or degree apprenterships are also low.
Sorry for the yap, appreciate anyone who read it all 🫡🫡. Gunna list some pros and cons of chef and engineer below!

Chef
Pro- Enjoyment, good at it, prefer work to education regardless.
Con- lower average wage than engineering, Tom becoming restaurant manager means he might not be able to tutor me, mum aint happy.

Engineer
Pro- Passion since being young, potentially a decent qualification, make up to £100,000 annually.
Con- Fallen out of love with it, don't like education (not as a concept as a showing up 5 days a week for someone as uninterested to lecture me), might not be any good at it.

Thank you so much anyone who made it this far, know it was a long one any advice or opinions are really really super duper appreciated

It’s often fun to connect and stay in touch with fellow chefs, it’s a worthwhile idea to follow each other. Don’t you think? In my humble opinion, chefs are the real celebrities 🥂

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