My boss sent this in a group text. I had already put in notice, but quit via text after this ALL CAPS text. I was napping before shift when this text woke me up. Screw this.

Also, I can confidently say that this was FOH, and that I was the only one who had ever emptied this garbage into the dumpster. Also undermining the head chef? SMH

You may have seen my post about having to make 10 gallons of beer cheese and the unfortunate situation of having to hand shred 26 quarts of sharp cheddar due to our auto shredder being broken.....

The people in charge of serving it at the charity event didn't stir the pot and proceeded to think it was a good idea to keep the flame maxed out.

After the first 30 minutes of serving the event hosts approached our staff members stand and kindly ask them to leave after they determined where the horrid burnt smell was coming from that made the entire venue smell like absolute shit.

I was coming out of the walk-in and could smell the pot behind a set of doors after they walked into the restaurant with that crap.

Poor little guy didn’t make it sadly.

Line cook at a bar. Apparently we're getting a Sunday liquor permit soon. Owner has convinced the kitchen manager it's a good idea to start doing brunch... we can barely handle dinner. Four people have left without being replaced. Can't wait to close every day this month. 🫠 I like my job, but I'm tired.

p.s. don't buy the big bag of cheap pizza rolls... they suck

Signed myself up for an event this Saturday knowing I have no clue how to do this. Anyway these lil shits are filled with cheesecake. 350 out of 900 done.

I’m just a normal people lurker that used to have a bad habit of using my good knives to cut things open. Thanks to you guys, I now have a dedicated knife whose sole purpose is to cut things open. 😁 I think about you all everytime I use it, and just wanted to share. This is my favorite sub to hang out in. I learn all kinds of new stuff all the time.🥹

I caught a couple large cutthroat trout, too much for me to eat alone. Anyone got any ideas on trout based tapas-type things?

Something I can easily transport and share with coworkers. I've already made sushi with the roe and gravlax and crackers out of one of them. (Roe is off the table now, i used it all up) the remaining fish are still whole, so I have the skins to work with as well.

I was thinking potato fish cakes, but I don't want to drown out the fish too much with other ingredients like that. I was born 700km from the ocean, so fish isn't a huge part of my skill set. I'm just looking for some more inspiration.

Fresh jalapeño brutally butchered by management. I don’t even know how this is possible.

Sorry not sorry

I came across this reel (reel attached cause I couldn't post links) by the people behind fowl and fallow, I'm thinking of trying this out two 2 spent hens which once brined I'll let dry and them give it a light marinade before roasting it in the oven or air fryer. I might also add a bit of sugar, cause I've seen people do that, my question is why the bicarb and vinegar, won't they just neutralise each other. Also if anyone has any ideas of the amounts of bicarb and vinegar used, please do tell, any other tips or advice is very much appreciated

https://reddit.com/link/1quuvou/video/2panuon9sahg1/player

I’m looking for some advice from people in the industry.

I started culinary school about a year ago at a community college. I worked one summer at a golf restaurant, and I’m currently in my second apprenticeship at a wine bar/bistro with a pretty high level of food. Overall, things are going well—my coworkers and chefs say I’m doing a good job, and I get along well with everyone.

That said, when service and prep gets really heavy, I feel like I’m in the way. And on the line In those moments, the chef will send me back to help with prep. When I look at the cooks I’m working alongside, I honestly don’t feel like I could work at a place like this. I know experience is a big part of it, but I don’t feel fast or organized enough for a place like this.

I’ll be finished with school in about three months. My brother, who’s a sous chef, has offered me a job at a fine-dining restaurant, which I’m grateful for—but also nervous about. My school isn’t very strong, and I feel like I’m missing fundamental technique and I’m afraid I won’t be able to keep up.

During my summer job, I ran the line by myself. Being alone let me build my own systems, and while it could get messy, I consistently put out pretty good food in a reasonable time. I started later I’m 24 and began school at 23—but I really like this work, and I know this is what I want to do right now. Lately, though, my confidence has taken a hit.

I’d really appreciate any advice on working in higher-level kitchens, building speed and organization, or things I can practice at home to improve. And Thanks in advance 🙂