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Chefs - Freelance Forum - The Community for Independent Professionals
c/chefs
1
c/chefs
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mitchell.avery
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12h ago
Walked into a diner in Memphis at 6am and watched the line cook season the flat top with a lemon
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11
c/chefs
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anthony_wood36
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1d ago
Line cook at a spot in Charlotte said he tastes every sauce 3 times before service
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16
c/chefs
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grantnelson
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3d ago
Line cook at my old spot told me to stop salting pasta water like it's the ocean and I finally get it
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5
c/chefs
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wesleyshah
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3d ago
Hit my 437th creme brulee last Tuesday and the number that got me wasn't the count
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22
c/chefs
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robinc60
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6d ago
Pro tip: keep a squeeze bottle of warm simple syrup on the line for glazed carrots
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28
c/chefs
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the_jenny
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7d ago
Update: that walk-in cooler gasket job I quoted at 1 hour took me 5
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8
c/chefs
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scott.alex
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8d ago
My old sous at a spot in Austin told me to salt my fryer oil, and I finally tried it
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1
c/chefs
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thompson.julia
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8d ago
Watched a line cook in Nashville salt his pasta water like the ocean and it fixed my bland risotto forever
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24
c/chefs
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kim_davis
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12d ago
Thought scoring every plate was overkill until a sous at a spot in Portland showed me his 4 line system
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20
c/chefs
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rowanw91
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12d ago
Serious question, why does everyone push cast iron for a flat top when carbon steel does the same job for half the weight?
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22
c/chefs
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adam186
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12d ago
Rant: read that the average restaurant throws out 33 pounds of food per employee per week and now I can't stop staring at my own trash bin
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9
c/chefs
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casey268
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13d ago
Swapped my flat whisk for a balloon whisk when making roux, and my gumbo stopped tasting like flour paste
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2
c/chefs
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river_thompson
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13d ago
Unpopular opinion: the chef who told me to season pasta water like the sea was wrong for my kitchen
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16
c/chefs
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hunt.hayden
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13d ago
Tried a 3 day cold ferment on my pizza dough by mistake, and the crust finally got the blister I wanted
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2
c/chefs
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emma_lee22
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15d ago
Can we talk about how a single sprig of dill costs my kitchen $0.38
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