Just started working at a wok station and worried about the health effects. wrist pain, back pain, and even respiratory issues. Especially when making spicy things that cause major coughing. Any recs on how to mitigate? Ive heard about wrist braces that only wrap around the wrist. Even thinking seriously about a mask bc my nose hairs fill singed already.

It’s me. I cut this.

I’m planning a 4 course campfire cookout. The main dish is going to be chili with cornbread. What would be a good starter, and could a vegetarian soup be a good option for the second course? S’mores for dessert

So I have an opportunity to consult on a menu and was told a flat fee. Restaurant is fairly new and probably did 2-3 million this year. Would expect it to double next year. I'm good with coming up with the menu. I just don't know what a good range for the fee would be. Asked a few chefs i knew they said 10-50k depending on the scope. Google gave me a bunch of hourly rates all over the place. Can anyone offer insight? I understand the more involved more money. I just need a general idea of flat fee range.

Thank you 🙏

seared foie gras with braised shortrib, parsnip puree, apple butter, smoked dijon creme fraiche, fresh shaved horseradish, frisee, and potato parmesan croquettes I don't know if it needs the croquettes I guess it helps balance out the fats between the short rib and foie but it seems like it's to much on the plate.

I remember a few of the places I worked and remembering how dirty they were. I could never figure out how these places get past health inspections, food poisoning cases, and such.

One example was a sports bar. I lasted 3 days before I got the hell out of there. The dry storage had a sticky floor. Figured out eventually it was a caked on, compressed layer of rat shit. Hood vent that looked like the passage was as wide as a straw. The food was mostly deep fried so I can guess how they got around food poisoning, but still. You'd think that the inspector would shut them down.

I know from anecdote that this isn't an isolated example. Hwo do they do it?

Was boiling pork belly, sliced off a little piece to try after 30 min, found what looks like a worm in the top fat layer? Don’t know if maybe it’s some sort of blood vessel or tissue but I’ve never seen anything like it.

I work a full time job and am looking to get a part time gig as a line cook to improve my cooking skills since I enjoy it so much (I’m aware I won’t feel the same way when doing it for a job lol).

When is the best time to apply? I wasn’t sure if this winter is the best or if there are better times during the year I should wait for.

I'm a retired 18 year Trauma ICU nurse. Before nursing I was a newspaper photojournalist for 18 years. I love stress and chaos. Lol. Now I'm just an old white guy who loves to cook, retired in Thailand.

I've always been fascinated with the controlled chaos of a restaurant kitchen. It seems like the trauma bay, but non-stop. The photographer in me would love to document, the nurse in me would run away. Neither of my personalities would be able to participate.

Over the years I've read many articles about "stressful jobs", and 'nurse' and 'photographer' are always listed. But I never felt overwhelmed, just did my job and enjoyed the stress and chaos.

But I think that "kitchen staff" should be high on that list. I really feel it takes a special person to handle the stress of a commercial kitchen day in and day out. Far more than an ICU nurse or a newspaper photojournalist.

So, long story short, I just want to say that back of house people deserve a huge THANK YOU for your work. You all do something that I would surely fail at.

I've been trying to find an induction cooktop for my next restaurant. I want to go 100% electric (gas is expensive where I live). Everyone I see has a spot where it inducts, or at least it looks like it. Am I wrong in thinking that it'd be an intuitive matter for a placher like induction surface to be effective from edge to edge?

Do you have experience with chamber vac bags made from recycled material / bioplastics?

Which ones are good? Which ones are cheap?

Thanks for your help

My boyfriend is a chef and he already has Birkenstock clogs. I wanted to get him second pair of working shoes for Christmas present since he only has that one pair. I checked Blundstone too but thought boots might be a little uncomfortable. Would low-rise shows be good? Could you recommend me any other good comfortable non-slip working shoes? Another style of other Birkenstock is ok too (preferably under-around $200)

Thank you!

When I make it fresh it smooth but when I reheat it's grainy.

I tried adding cream and acid still grainy. Do you all have some suggestions?

Anyone have a company they’d recommend for citrus that ships?

Thanks!

I've partnered with a small wine bar for an event in a couple weeks. The fourth of five courses is duck breast and I've been debating how I should go about finishing them given space and equipment constraints at the bar.

The kitchen at the wine bar is extremely small, has no hood, and only has a two burner induction stove, so I'm trying to avoid searing them on-site prior immediately prior to service if possible. We will have the time to go this route if this is the best option. We will have around 30 whole duck breasts.

I plan to sous vide the breasts to render most of the fat. In test runs I've pan seared them after the sous vide and it's come out great, but given the equipment limitations, I'm wondering if it would be possible to get the sear I want finishing them at a high temp in the convection oven in their kitchen. The internet and people I've spoken to have given me mixed responses, so here we are.

Any suggestions are appreciated. The duck will be served with a parsnip puree and a wine-cherry sauce. Thanks in advance.

Do you have any? If yes, what did you get and why? If not, are you against them?

I have a thyme sprig that matches with my wife and it just kinda works for us. I would love to hear others’ thoughts and different pieces you have!

Hey yall!

Just looking for some answers!

I purchased some Bordier butter and had it shipped to Texas and they smelled so strongly of perfume I was so shocked. Gave a couple away as gifts and both parties also mentioned how strongly they smelled like, and I quote, a glade plugin! The butter tasted great but I mean… was it off somehow?? Is this normal! I feel like I’m taking crazy pills! The aroma FILLED MY HOUSE! When I exhaled after eating some I tasted perfume!

Hey hey, new kitchen and no phones. Advice on speaker with built in music or connectivity to internet for my Spotify account please !

I'm new to working in a kitchen, but not new in the industry. With a decade of bar experience behind me I decided to try my hand at back of house. And now I don't know how I managed all those years without a speaker blasting tunes the entire shift.

10/10 bit of kit.

Hello guys i'm attending a culinary school program, and today is my first apprenticeship, which will be over a week after christmas, I'm really nervous even though i've worked in a restaurant before and i'm a fast learner, my problem is that i'm kind of an introvert and it takes time for me to blend in, I really need advice to get to learn more during this type and blend in with the brigade if anyone has insights please let me know some of your wisdom.

My girlfriends company's christmas to all employees this year is a kitchen torch. Pretty random to be honest but I'm not complaining. I'm thinking about sous videing a nice piece of fish tonight then finishing it of by charring the outside when it's done.

What do you guys usually use them for? I need some inspiration :)