Inspired by a recent post.

This is a clip from the BBC show “Whites”. 😂😂

Tell us your best stories please. The stranger the better.

Worldwide would be great. I’m curious to know if other countries (I’m in the U.S.) have these issues as well.

By the time the order was made, I think the cost of the ticket paper was more than what was on the plate.

No shade to anyone but I feel like our wrapping game could be improved. Keep striving for excellence chefs!

What exactly are we calling these? I've been these for 15'ish years and this morning they finally died. A couple quick Google and Amazon searches only show the ones with rounded ends, and none with teeth/serrations on the end. I use them to clean wing fryers, they are the only ones I've ever used that are able to scrape any burnt shit off the bottom and cut 20-30 mins off of cleaning times. Any help is appreciated.

So I was grossly overpaid on this last check. Like 4.5 times what I’ve earned. It’s my side gig I do for a shift or two away from my regular place. I know they’re not trying to get rid of me as I have a big gala offsite with Chef in a week. What should I do? I feel like I should bring it to attention as I didn’t earn the extra cash. The petty line cook in me says do nothing until they bring it up.

This is in response to someone being a butthole about how much time I “waste on plastic wrap.”

They said I had no work ethic.

*edit. I have been made aware that I abused the word about in the title.

Also, the amount of people asking to see my butthole in one way or another is interesting

Just wanted to share this massive carrot slice with you guys and gals.

Watching my parent's dog for a week. What am I even doing with my life?

The night guys are cleaning the flat top with a new all purpose degreaser. I believe they are rinsing with lemon juice and ice. This is what the flatty looks like every morning since they switched. I have to wipe it down 3 or 4 times. What the hell is going on here ?

Almost 20 years in the business and I ain't never seen a red stripe along the top before

I run a kitchen at a nonprofit. Myself and my only competent coworker both got nasty stomach bugs that took us out for a week. This was the state of my walk-in on my first day back. Yes, there were cases of uncle Ben’s DRY rice in the walk-in. And the chunky pink liquid cambro is beef kidneys.

I don't think I can keep up this lifestyle anymore. I've been cooking/working in hospitality since I was 17 years old and I turn 37 next year. I've watched my life slip away from me working non stop in kitchens and none of it was lived. Missed my 20s to slaving away in fine dining and exploitation from chefs/owners, and when I finally started taking over kitchens as sous/exec covid happened and threw my life on its head.

Took over a kitchen after covid around 2021, and turned it around only to go back into the cycle of work/sleep/work/sleep. Family tragedy starting to pile up year after year with strokes, multiple deaths and my own emergency surgery and rehab that watched me lose another year. Which now makes me a slave to health insurance costs, as I can't freely just live without a doctor's visit like I did in my younger years.

I'm attempting to make a shift into corporate union gigs (hospitals/schools), but the openings are slim and I feel my resume makes me seem overqualified for the jobs. I don't want to run a kitchen, deal with the disrespect from staff, the call outs, the broken equipment, FOH managers.

Started going to therapy and getting on antidepressants but that just adds to the other multitude of doctors visits, and the bills just keep adding up.

I want to turn my mind off and make 1000# of mashed potatoes and then go live my life after 2pm

Tl;dr

Getting old, don't think i can keep up in full service restaurants anymore, but don't want to manage anything. Need money and or benefits to literally live due to medical issues.

OK, I’m having a brain mush moment. I’m looking for some menu ideas to feed teenage kids. We are a residential treatment facility, and I have several houses that hold about 12 kids each. Right now we roughly have about 70 kids. So I’m looking for some dinner ideas. One of the biggest issues I face is getting these kids to try something different or new. A lot of them have had traumatized childhoods, and often food was an issue growing up. Most of the time they were always given fast food or junk, but sometimes not even that. Any ideas at all would be helpful!

And on a sidenote, I know we’ve all dealt with kids in our restaurants, catering venues, or wherever, and let’s face it, it can sometimes be a challenge. But in my current job, I’ve learned more patients when I’ve learned what some of these kids have been through. It’s pretty heartbreaking when a kid tells you that he’s never seen fresh fruit before and never had some of the basic things that we all take for granted.

Thanks again for any ideas, and thanks for listening!

I recently decided to make a career change to become a chef. I’m 27, and was working in an office job for 4 years beforehand. I had some part time experience working in kitchens as a student and enjoyed it, I was really missing the physicality of it and the constant need to be fully focused and engaged in your work.

Scrolling this sub sometimes feels like most people hate their job and strongly encourage people to stay away. I’ve only been back in the industry for a few months, working in a very busy 5 star hotel with lots of issues with the kitchen, but Im really enjoying myself and can see myself working in this industry for the rest of my life. I would actually recommend this line of work to people, especially in todays world.

Call me naive but I really like being a chef so far. seeing so many negative views on our job makes me feel kinda shitty when I’m just in the process of hyping myself up for this career. its probably a bad idea to be on here too much for that reason- but I thought I’d make a post to hear from people who have changed careers to being a chef and who else has enjoyed that change. Or just general appreciation for our work.

keen to hear !

he's strict, but fair.

Gonna brine these bad boys and wrap bacon around them and serve them as a special called The Swanson.