I recently posted in my local listserv to fill out my schedule (I have 1 cooking client currently). I have just started creating my documents and process, which currently includes a meeting at their home to mutually interview each other. It seems like a minimum to meet the family and scope out the kitchen/equipment. After sharing my process and approach (and having a phone conversation-which went well), she proposed "trying it out for week" - what do I do?

Following the post about Kenji and Ramsay, I read in the comments very divergent opinions about Kenji as a chef. As a home cook, I've successfully followed some of his recipes (videos and on Food Labs), but nothing seems above par to me. I haven't read anything about him personnaly, he just seems a chill guy on his videos (the POV ones). I would like to know the sub's opinion on his qualities as a chef and as a human being.

Hello everyone, in this post I have at least two questions . I had study culinary art in my country ,( I’m an immigrant in America ) so I don’t know how can I get a kitchen job in this country? Is there a web site? I’ve been working in the kitchen since I was 16 years old,now I’m 26 years old , but again this is a completely new world for me (I mean the country and how it works). And my second question would be, how can a build a career in the kitchen here? I want to become a chef. Thank you .

we wont be emulsifying this cold butter into any sauces any time soon 😭

It’s been like 5 mins and is getting progressively worse

Early 2000s Jean Georges V made a soy caramel sauce served with steak in his flagship NYC restaurants. Help, anyone have the recipe?

I've been trying to figure out the best way to phrase this question to get at what exactly I mean so I'll just qualify it:

I know it starts off low pay and a bit of a grind.

I know that eventually you are on salary.

I know that in a lot of cases it feels like you are not being paid enough.

But based on the experiences of Cooks/Chefs in the industry how does the wage growth typically work in our industry? I know in most other industries it is typically if you been there for two years you should have a raise and then leave for somewhere else to get another raise by being brought in within that experience. Is it the same with us? Our industry is different in a lot of ways and in particular I figure it matter where exactly you work as well as what you are doing not just simply how much experience you have. So you guys tell me, please. The more details you can give about your own experience the better.

I am a Cook in Upscale/Casual Fine Dining (About 2 yrs Exp), looking to work my way further in that direction and even just "regular" Fine Dining. ($20/hr USD)

I'm making a salmon dish and plan to either stuff or top the salmon with a mixture of chopped shrimp and bay scallops. Is there a particular word or term that this shrimp/bay scallop mixture is known as?

I'm planning on incorporating a velouté or allemande sauce using a chicken stock that I add my shrimp peals and possibly salmon skin to during the cooking process.

I'm having to use store bought chicken stock, as my ingredient sourcing and time is somewhat limited at the moment, but I'm leaning towards the idea of boiling the shrimp peals and salmon skin in water first, THEN adding it to the chicken stock, then reducing off the excess water that way I can extract the seafood stock flavor from the seafood scraps and add it to the chicken stock without reducing the chicken stock too far, ending up with an all too salty stock/sauce. Come to think of it, I can probably just boil them in the chicken stock itself and add water if needed. What are y'all's thoughts on this? Adding water to an already cooking stock just feels wrong. Should I just use a tight lid and fucking send it?

As for sides, I'm thinking green beans for a veggie, but I'm at a bit of a loss for what form of starch I should serve it with. Any suggestions?

This sounds reminiscent of an "oscar"-style dish, but that term doesn't seem quite right.

I am by no means a novice in the kitchen; nevertheless, I post here with the intent to learn, so please school me.

Hi chefs. At the end of service we typically clean down with a hot and soapy and disenfectant spray with a clean cloth. After all this there is still fine layers of grease and after running my fingers across them its still murky. Have used many products and types of sponges/cloths etc.. Any advice to get my kitchen looking spotless? Many Thanks

Here’s a fun, short time lapse of me butchering a sting ray to be used on a fish set

https://imgur.com/a/0vDsKnz

There’s a picture of the filet from the sting ray on a plate in the comments. Enjoy

I got offered a corporate M-F job with slightly higher pay and more responsibility, and feel it would be good for my resume. But it's a 20 minute drive each way which is over 3 hours a week of driving. My current commute is only 4 minutes. Should I accept the offer?

I’m short and curvy, particularly in the bust. A men’s/unisex medium is still too wide across my shoulders, but snug in the chest. If I go up to a large, the chest fits better, but my shoulders and arms are swimming in excess fabric. The best fit I’ve found in women’s jackets in the Chef Works Hartford.

I’m on the hunt for some new jackets. Women’s jackets seem to cost at least double the men’s/unisex styles. I would like to spend less than $50 each, but willing to spend a little more for an excellent fit. What I don’t love about the Hartford is the zippered closure as it leaves no space for embroidery, so I want a traditional double breasted closure instead. 3/4 sleeve would be my first choice; long sleeves are fine too.

Curvy ladies of the group, what jackets do you like?

Hello,

I accidentally found a pickled garlic in the cabinet. (It's not homemade and produced by factory)

Three years have passed since its expiration date, but it has not been opened.

Can I use it? Can I eat it? Is it safe?

https://preview.redd.it/f1upkeun6nyc1.png?width=340&format=png&auto=webp&s=d12ec7b229fe1a502167a1238c1cafeb8745a11c

I have 2 years of cooking professional cooking experience. I started selling my food to friend, family, and coworkers. And I feel like I'm understanding the basics. But im not sure how to proceed further in my career.

So i wanted to know what should I be practicing or looking into to take myself to the next level? I want to be a personal/private chef and maybe own my restaurant at some point.

And i wanted to know what makes food elevated/michellen star. It seem like presentation is the biggest element because I see certain dishes and the concept seems somewhat simple at times.

What would you think of a promotional video where a pizzaiolo gets dusted with flour on the face and so he wipes his face with his hands, spits out flour and proceeds to make what he calls a "great" pizza?

I have very flat feet and I'm struggling to find some supportive workwear suitable for kitchens, does anyone have similar issues and have any work shoes to recommend to me?

I do prefer boots if possible but I've worn kitchen clogs in the past.

I'm not talking about a minimal modification like "no onion in a burger", but a more noticeable removal.

Like if someone asks to remove the chicken from a salad, do they get more veggies?

Or if there is an appetizer combo and they want to remove one of the appetizers, do they get more of the other ones?

Hi all, I was wondering (if this is allowed, sorry if it isnt!) If there were any recommendations on finding chefs coats that are my size? I wear an XXS/XS in women's, and a large (10-12 in kids). I'm 5'0 and petite. I have a chefs coat (2) that were given to me by my job but unfortunately it is a small, and looks like a dress on me that literally goes down to my knees.

Even their XS would be too long and big on me so I was looking for help finding websites that even make coats that small and embroidered??

Would I have better luck on Amazon buying a kids size (if they make them) and have it embroidered?

My mise - Ready for Saturday service

https://imgur.com/a/NylS5c0

August this year I’m free for a month.

Having worked in Spain and France in my younger years, me and my partner are looking to work abroad for the whole of August with live in accommodation needed.

What sites can you reccomend to start searching for work?

Because of brexit, will I have problems working?

I’m a head chef in London.

Thanks.

First Reddit post in a long time, hope I’m in the right place.

I’m 23 years old and have been working as a Sous chef for my current job for the past year and plan on being here another. Ive been working in kitchens since I was 15 but my first REAL kitchen job was 3 years ago.

I learn insanely fast and I love working in kitchens. I think I’ve done really well as a first time sous chef but I lack in culinary knowledge and vocabulary. I can make good food but I feel like I’m missing the piece that will elevate me to the next level.

I’ve been looking into culinary schools and I’m born and raised in Napa, CA so my family wants me to apply to the CIA in St. Helena which I’ll do but probably won’t go to because of money. I’ve been looking into gastronomicon in France and started looking into some online schools so I could start now and keep working at my job and maybe pay a little less.

Anyone know of any culinary schools (online or in person) for associates degrees or diplomas in culinary school that won’t be crazy expensive (under $30k is preferable) and are worth the price? Or anyone have any opinions on gastronomicon?

(Cross posted)

He said he was doing us a "favor" by leaving these pimento cheese CRUSTS for us to snack on. And yes, this is the chef that no one likes.

I’ve been approached by a wealthy entrepreneur about being a private chef/ executive assistant- it is not the first time he’s reached out to me and I’ll admit I’m interested- just left an executive chef position in a national hotel brand- tired of the corporate bs. His family is a wife and two small children. I do not know how much to ask- any ideas?