A pastry chef I work alongside of challenged me to an Apple Crumble-Off on Tuesday. I’ve read recipes and have a grasp on what I’m cooking but I was wondering if anyone on this subreddit has a recipe or tip that elevates this item.

Does anyone have a go to recipe or a tip that will give me an upper hand going into Tuesday’s competition?

Hey folks, I'm a couple months away from turning 40 and I was laid off from a corporate job I'd had for 13 years in July. I'm looking to make a career change (mostly because I hated my old job) and I'm considering getting into the industry cause I've always loved cooking.

I guess I'm wondering if at my age it's even worth pursuing being a chef as a career. I'm fully aware that it is not an easy industry but it interests me greatly.

If it is something that is worth pursuing what's the best method to get into it. I am currently unemployed so I have plenty of time on my hands to pursue the best path, I just don't know what that is.

I wouldn't say my skill level is high enough right now to just try and find a job in a kitchen so what's the best method to get to the skill level necessary to find my way into a professional kitchen? Is it Culinary School? Is it some sort of apprenticeship program? Is it a community college culinary arts program?

I have 23 years of experience, and even though I am more experienced and skilled than any EC I have ever worked for, I’ve never been EC myself.

I have been sous many times, but I can’t tell you how many times I’ve been told I’m too valuable to replace, and I’m tired of it.

I was within weeks of finally having my own kitchen. I designed the logo for the rebrand, I made the new menu, then I learned by accident that the guy I’ve been training for a week is getting the job because he has more experience. It doesn’t matter that he doesn’t have the same skillset or experience here, he’s just got more experience because he’s old af.

So the entire kitchen and 3/4 of FOH walked out in solidarity with me, because they know it’s bullshit. The new owner wants to have a meeting tomorrow, but as a group we told him there is no reason for a meeting. I get the job, or he can stay closed until he finds staff. None of us are going to the meeting, and the owner is in full panic mode.

Sucks to suck. Take care of the right people you POS.

I’d like to introduce myself to the chef community here! Been in the business for 15 years been a head chef for 4 going on 5. I’m excited to connect with like minded chefs around the globe. Rate my dish: Whipped House Made Ricotta with Marinated Tomatoes and Pizza Al Taglio (a 72 hour fermented focaccia).

I work as a kitchen manager in a very busy restaurant and me and my right hand are the only ones who survive on the warm side. Today I had an accident, I fetched chicken from the fridge and my knee failed, I felt dislocated and fell. This happened in the middle of a rush, but I got up and finished my working day with careful steps, this happened 17 and my work ended 22. I stayed because I knew that if I left, there would be chaos and no one would have fun. I told our restaurant manager that it's probably better that I don't come tomorrow. He replied that you can't, tomorrow will be in a hurry. I replied that I would ask for my right hand if he could. He also laughed and called me a wimp,I've been working for this company for 3 years and I've never been on sick leave, many times sick at work. Now I felt bad, it felt like my health didn't matter, only the company's bank account mattered. My knee, my fucking knee WTF. No one asked me if I would survive, if I needed anything, no one even brought water to me, they just banged tickets in the kitchen. As I left, I told him that my right hand would get to work at 18, and there 2 noobies open at 12, kitchen opens 14 and rush start right away. He said come here at 2pm to advise them and then go to the hospital when the other arrives at 6pm. I don't know, it feels really outrageous, I've done a lot of inhuman work in this restaurant. Here thanks to me, I am required to work,after my knee fails. If this happened to my colleague, I would have called a taxi home for him.

Everything was fine until I added the cheese…now it’s a little grainy…tastes fine and I tempered all the milk and everything…..any remedies??? Spent my last $30 on ingredients so I can’t start over

Hi everyone, I'm not a chef but my boyfriend is. I plan to get him this apron as one of his Christmas presents but I'm not sure which strap style to get (classic, fixed cross-back, or free cross-back). I don't know what would be best and would appreciate any input. Thanks!

We have such a huge family with ages 1 to 83. So we are opting to leave the turkey out and have small plates, tapas, antipasti, förrätt, aptitretare, dim sum, appetizers.

We are a mixed group of colors, sexes, ages, a geography. Please suggest your favorite. We are also not (all) rich, so inexpensive ingredients.

Hi so I’m currently an international pastry student in France. I’m gonna be done with my diploma in February and then I have to complete 14 weeks of internship for my diploma. I really wanted to intern somewhere in Paris just because my french is quite limited and I like how late the shops and restaurants are open there but Idk why I feel like the work environment there might be very high pressure (think hells kitchen). I need to work somewhere with a calm environment as I have anxiety issues. If anyone is used to the pastry kitchen scene in France, please give any insights and knowledge. Suggestions for towns/cities or even patisseries. Or if interns are only given pipings and decors etc. Would be grateful.

I work at a luxury hotel where the focus is giving customers what they want. Our waiters invoke this mantra to justify ordering items from the brunch menu during a lunch on a day where there was no brunch or order dinner items in the afternoon. In order to keep service going smooth I don’t allow this and get a lot of pushback. Especially on slower days when waiters figure we have the time to make these dishes but I have found that this makes our customer expect to be able to get any dish at any time of the day (we have a lot of repeat customers). This creates feel bad moments on days where we can’t stop everything to make a dish we don’t have prep for. I’ve tried explaining all of this many times and the arguments still continue. Does anyone have another way to approach this so I can get the waiters on my side with this issue. To be clear I’m the de facto sous chef and was previously the interim head chef. We have a small number of staff who have mostly been here for close to ten years so they tend to walk all over me and will even raise issues to the general manager when I don’t comply with their demands.

I’m extremely new to the cooking world, but I may be able to land some sort of beginner role to advance in a professional kitchen and I have a question.

I have skin issues and constant handling of food or washing hands constantly would aggravate it beyond belief, is it allowed for Chef de parties to wear some sort of gloves?

I’m sorry if this sounds stupid I’m also a teenager

I found an old recipe in my cook book, but I'm sure didn't use eggs or cornstarch, i remember trying it out 4-5 times and it turned out great yet I'm confused how did it, I am wondering is this recipe correct? Or maybe I missed an ingredient in my custard?

Milk - 250 ml (1cup) Heavy whip cream - 250 ml (1cup) Sugar & 70 g

Can anyone advice me?

Considering a move to Cali, I have a brother that lives in the Sacramento area and we were discussing cost of living.

Jesssussss Chriissssstt, it seems almost double than where I’m coming from (Florida). He said wages were higher to compensate, but he is also military and said he isn’t the best person to ask for what private sector people make.

What are you guys making as line cooks/sous chefs/chefs, respectively?

Would love to hear from all parts of the state, as I know it can vary.

Hey everyone, I'm a junior sous chef and I'm a bit torn. I pride myself on keeping a clean and sanitized station. I change towels frequently, especially when working with raw and cooked meats. I feel like this is essential for food safety and a professional appearance. However, my executive sous chef thinks I'm wasting towels. He says I should be able get by with fewer. I'm not sure how to balance cleanliness and efficiency. Any tips on how to keep a station clean without using a ton of towels? I've noticed that some chefs, even my own, don't seem to care as much about cleanliness. It's frustrating to work in a messy environment. Am I being too picky? Or is cleanliness a crucial part of being a good chef? Let me know your thoughts

I'd love to travel and work around Mexico. And possibly stay a while in a City.

I know, obviously wages are lower, but so is cost of living. I only really need a studio type place, Internet, TV.

I'm sure the language barrier can be a problem, but my Spanish is pretty good and getting better. I know most of the foods, haha.

Any of you guys had any experience working in Mexico? What was pay, accommodation, etc like?

Im at a bit of a turning point in my life now, and would like a change of scenery.

POV Cook

I was looking to start a youtube or tiktok where I POV cook. I work at a bbq restaurant and figured I could show some of my experiences cooking with a hat cam there. Are there any go pro’s that y’all would recommend? Or possibly an editing service.

Any idea what type of “pastry” is used? It’s unlike most bourekas I’ve seen/had. It’s a laminated dough but has more structure than puff pastry or croissants. Any recipe suggestions?

They’re in Sherman Oaks/Los Angeles. Plenty of photos online. Looks like phyllo but is less delicate. I know the traditional options: brik, yufka, phyllo, puff pastry. Does anyone know specifically?

I've always been the asshole chef that made everyone work on the holidays, because it's fair. Everyone gets to work a shorter shift, and then I make family meal for everyone. And the past it's been a good time all the way around, and I'm looking for some inspiration.

For some context, I'm a chef at a kitchen/market retail location and we serve several different styles of food outlet from pizzas and burgers, to Panini's and fried Chicken. We even have a cute little cafe that serves alcohol in the p.m. while people shop. These people don't really have family meal in their vocabulary. They are retail people, not really cooks. So the two days a year that I show off and make food for everyone, they're excited to be getting free food, but it's also fun for me to show off the classical training and extensive knowledge I have from my years in restaurants and culinary school.

I've never been a fan of the traditional Thanksgiving. Everyone has their own favorite recipe that their mother used to make and mine will be good but will never live up to it. Also it's the same thing every year and I get bored (no disrespect to the trad Thanksgiving lovers) last year I made ramen from scratch. The broth, the noodles, the marinated eggs, the teriyaki mushrooms. It was a massive success. Now I just need to find something equally as good for this year. Any ideas?

Anyone has experience using a salva deck oven? Of so, any reviews?

Top ones your traditional European style chefs knife. What are the bottom two called?

I recently joined a buffet kitchen as a chef. I had my first training today. The kitchen starts at 6am. I got there on time. And its my first day so i asked the receptionist for help and when i said i am new chef he looked at me like he is looking at some superhero. I got confused and when i reached to the kitchen i saw that the chef who is supposed to train me called sick. The manager was there and he explained the situation to me and it was buffet for 100 people in the morning. The manager and i managed to get the food to the table. It couldn’t get any worse than this. It was fun.

Corn starch will get you thru the shift, but this is the cure.

Christmas brunch right around the corner looking for some inspiration!

Been in the industry my entire adult life (41m) and am in an Exec role currently. It’s time to find a job/career that aligns more with my values and provides a better work life balance. Ideally it’s day time hours and weekends off.

I want two days off in a row with my partner. More time for hobbies, house projects, and time to travel. My parents are getting older and aren’t super close so I’d like to be able to visit them more frequently.

I have a Bachelors Degree in Biology and a Masters Degree in Secondary Science education but public education is not for me.

I know food sales for purveyors is common, but honestly their quality of life doesn’t seem great after dealing with them on a daily basis for the last 20 years.

Any tips, resources, or recommendations?