Shit made me feel like I never left work..like a 14 hour day isn’t long enough.

(30yr M) I've been cooking for about 8+yrs now starting from culinary school, I've left the industry here n there but I still have a passionate drive brings me back cooking. I've been able help with menu creations and run my own specials a few places I've worked and even where im at currently even makeing somewhat of name for myself amongst the local scene but I don't consider myself a chef yet because I just feel like I'm still lacking in knowledge and skill n what not, ideally I'd love to learn under an experience chef or nice restaurant but I feel like that day n age has sorta been dwindling, and my confidence is somewhat lacking...so my big question is for all the experienced industry folks out there, what sorta advice, tips and/or tricks would you give to get better‽

Hi everyone :)

I was thinking of getting some black leather ones so that if I change jobs I can still have something to look nice (esp if if whatever I get is expensive), but I've heard leather plays terribly in a kitchen. Would any old work boots from sports direct and such work? I'm not sure if I'm overthinking this or not lol

Thanks in advance

Has anyone got a good affordable, idea for something I can use for a small scale oven to rest meat at 50c during service? Will probably do max 20 covers at once.

Thank you so much.

Would be ideal for have something with prescion like the anova oven. But seems to be out of stock.

I’ve worked multiple fast food spots and as a dishwasher at a local pizzeria in the past and those jobs were the WORST to me. Literal nightmares, nonstop stress. I can’t wrap my head around why anyone would want to work in these environments, so I’m curious why you all do?

This might make Sando sound better

This is not a joke. I used to be a pastry chef until my back gave out on me and now I just bake for fun. Went to a dinner party with my husband to talk with some rich boss of his and brought dessert. Apparently they loved it and we got to talking. And he showed me his brand new pizza oven that he hasn’t used yet cause he doesn’t know how to make dough and one thing lead to another. I swear to god he literally refused to pay me less.

I know how to make a good dough; I have a go to recipe from Flour Water Salt Yeast. But if you have any advice in particular on the best ways to stretch it or any different recipes I’d love to hear it. I want to make it as good as possible so he can get closer to what his money is worth out of it.

My ice bath. Turkey noodle soup. All dry herbs.

I’ve been asked why I do my job so many times. Why do I stay in the kitchen? Why do I stay in a place I constantly complain about and go home looking/smelling like I just got hit by a train and ran marathon at the same time. It’s the only place I can be me. There are few places you can be a complete degenerate borderline autistic weirdo and those are my people. So shout out to the fucked up boiz and ladies that keep it going.

The avg pasta station experience

Got'em

I miss the the commercial kitchen, but I have to utilize.

Also, I told the Executive Chef to change this Dish back to Chicken Sandwich. But he said he's not worried about Reddit 🤣

Looking for advice on inventory and ordering at a nursing home. 4 week rotating menu for now. Previous mgr ordered using notebooks. 2 orders per week. Handwriting par based on upcoming menu and checking inventory twice a week. Typically 40-70 servings for par depending on the day. Sometimes open to the public and this will only be increasing as staff get onboarded. Google sheets, software, excel? First time in a position where I’m ordering so I know nothing. Want to see how others with experience would handle it. Small facility and sometimes nursing will take a case of something so I can see why physically looking is necessary at this point. Ordering not just for the kitchen but nursing as well snacks, supplements. US foods online ordering if that matters. No POS, staff in whole facility use paper products, creamer, condiments, etc. so I don’t see how a spreadsheet would stay accurate at least for those types of items. Maybe their way is the most efficient way maybe not that’s why I’m here. I’m a dietary manager so looking for anything I can do to make things more efficient. Thanks for any suggestions.

I just think it is funny a government professional needed to come ask a bunch of randos in a kitchen misfits subreddit for assistance figuring out what these little things were.

This need to be out there. I know someone will ask.

Where'd we get the name "sandwich", anyway? From a county in England? Some apocryphal story about the Earl of Sandwich who for the first time history, orders meat between two pieces of bread, as if humans hadn't been doing that for hundreds of thousands of years? Yeah, whatever not married to it.

So fuck it I say. "sando" is a couple letters and like half a syllable shorter. I like that it's a Nipponization of the word, it breaks it free of the staid category that the sandwich had become and opening up all sorts of flavor possibilities.

And it's fun to say! "Sandwich" has a weird mouth-chewing thing it does on the "-wich" part. Say them out loud, Sandwich and Sando. You know which is more fun.

All I've seen coming from this sub lately is hate for the word sando or similar shortenings of the word sandwich. What's up with that? Is it simply a tending bit this sub is doing for the lols and engagement or do you guys actually disdain it?

And if you do hate it, why? Can you explain it without some reactive emotional rant?

I had never given it a second thought until this trend. It was just a faster way to say sandwich. I.e. "I've got 5 sandos all day."

So I have to ask how is it different than any of the other abbreviations you use everyday? Mic, fridge, prep, sani, app, expo, avo, parm, chix, guac, cuke, zuke, and bals are all fine yet Sando is infuriating?

I’d like some ideas for gifting my kitchen staff this year. Last year I got them pocket knives. Anyone have any good suggestions?

Edit: cash is usually gifted by the owner.

https://preview.redd.it/mdfbi7mn5i4e1.jpg?width=3024&format=pjpg&auto=webp&s=f285c3046014fa0e36956a83d7cccad5fd453214

Photo Response to post asking to identify blades found in pizza...

And now I’m cleaning out my knife roll and I forgot how much stuff I crammed in it. From fine dining to basically only reheating ingredients I feel like I’m on cruise control.