have a mystery box competition for chef of the year within my city’s hotels in a few days. I like to think I I’m a competent cook but I’ve never been so nervous for anything in my life. I feel I’m going to forget everything I know as soon as I get there. If anyone has had experience with mystery box competitions or similar things any tips would be good. Edit - even if you haven’t give me some tips I’m stressing the fuck out and this is the reason I feel I’m in a higher role than I deserve. Service I’ll work pass well, 80% of the content I’ve processed growing up is food. I’ve seen people reply to posts after mine . Fuck expletive what would you advice be even if you haven’t done it.

I am shooting video segments for my company with our corporate chef with different themes for seasonally appropriate dishes. When we shoot for Memorial Day and Fourth of July, I would like to have Chef wear a patriotic/Americana themed short sleeve chef coat. We are both veterans, so I would love to make this happen. So far I am coming up empty. I found Rolox offers sublimated customized coats but they are not short sleeve and the customization is limited. Do any of you out there have a direction you can point me in to make this a reality? Thank you!

I am interviewing at a new asian inspired brunch spot (not opened yet) as executive chef next week. Am hoping for some ideas / inspiration for potential menu items that would work. They have a really good bakery / pastry shop attached that will make all the breads for said brunch and are honestly really good. I am personally in a rut (had a shitty 2024 taking some time off to reset my mental health after coming out of a job with a very abusive restaurant owner. Gotta throw some love out to my super supportive wife who helped me through this year) and would love any advise / tips /menu suggestions that would help me nail said interview. It's going to be a 45 seater in an area with good footfall with lots of students and offices near by. The kitchen will have 3 people working including me (I have done regular brunch tons in my career and am very confident in my skills to be able to execute service).

Surely I’m not the only chef here with giant feet. Every time I need new shoes, it’s a massive struggle to find anything in my size (16US / EU49). I prefer black runners over boots, but options are so limited. I used to wear Birkenstock Bostons, but I’m literally one size too big for the Super Grips.

Does anyone know where I can find chef-appropriate shoes in my size? I’m in Australia, so I’ll need somewhere that offers international shipping. Any recommendations would be greatly appreciated!

Kinda… for the past year, I’ve been a caregiver for my friends mom. And the most important thing I do is make her food. She doesn’t like processed foods, so I’m almost only using whole ingredients. Her top 3 favorite dishes are sleek, mujadara, and dal with rice. I think Dal really taught me how to cook and use whole ingredients, because the only way it’ll taste good is if you use fresh vegetables (garlic onion tomato ginger) to sauté the lentils before you cook them. And that makes so much sense to me. You can pretty much apply that to anything. Which is how I end up making really flavorful salads as well. I’m a very creative person, and cooking allows me to be creative but also contribute to society in an important way. Everyone needs food, everyone loves food. And my family is constantly pressuring me to go get further education. I graduated during the pandemic so college wasn’t really on my radar. But I’ve been supporting myself since I was 17, and I’m 21 now so I do think I need to level up some sort of skill. So I decided to go to culinary school. There is a one year program in my city, that is FREE and they give you everything you need to start. Knives and everything. I already got in too!! So I start March 31st. This is a big step for me tho. I’ve never committed to something like this. I know I won’t regret taking this program because I love to cook and it’s gonna give me the opportunity to learn SOOOO much without paying a dime. Which is usually impossible when it comes to cooking because ingredients are so expensive. But I know that being a chef can be very tasking and can be a thankless job. I also know I really have to COMMIT if I wanna be successful. Any advice for this new journey I’m on will be well appreciated! Thank you.

21 , want to work in the industry, minimal experience, ( pot wash , minimal kitchen prep )

Where do I start ?

Culinary school ? Or just getting my foot in the door ?

I know 21 isn’t a late age to start , even if I feel like a dinosaur, a lot of people in the industry seem to have started really young, can’t say that’s not discouraging.

Any tips would be lovely

Update from this previous post: https://www.reddit.com/r/Chefit/comments/1b7kakz/i_fucking_hate_my_job_thinking_of_starting/

Life made the decision for me. I was starting to look again, mostly applying to COO roles at startup companies or Talent leadership roles BUT I threw out a few head chef applications and well, I got hired on for my first Chef role at a great place with a great team, great location and while the pay is half what I made at my last job, I'm blessed enough to not need that high of a paycheck right now.

I'll post up some new food soon, ladies and gents. Great to be back.

I am doing my apprenticeship (Ausbildung) in Germany in Restaurant within a Hotel. There is so much going besides a la carte. All sorts of event from Weddings to funerals, sometimes catering, buffets, special menus and dinners for new years and other holidays. On top of that we have to prepare multiple things for breakfast for the next day, because there is no morning kitchen shift only service. There are only 5 of us (chef, another cook and three apprentices) and we rarely work at the same time. Some days I love and some days I hate it. I don’t mind hard work and long hours. The worst for me is the chaos and non stop stress on some days. When you look on your “to do” list and the beginning of the shift and freak out how are you going to be able to accomplish all of that in that time frame. Some days I just literally run all day when I need to get something, with no breaks except for a bathroom. You are trying your best and on top of that you get criticized for being not fast enough of fuck ups that happen in such chaos because everyone is also stressed. I know it’s part of the job, but I am wondering if other places have it a little different. It seems like restaurant for example would be slightly less chaotic if it’s mostly a la carte. Especially in Michelin kitchen, when menu is usually short, predictable amount of guest and the focus is on quality rather than speed and amount. I know there is a different kind of pressure there because there is no room for error. But I often have a confrontation in my hotel kitchen because I prioritize quality and speed not speed and amount of things done. Anyhow, that was a long rant. I would like to hear about working in different type of establishment.

Evenin' chefs,

Does anyone have any esthetically pleasing, affordable & functional alternatives for plating raw shucked oysters besides on a bed of ice?

We're not ice-rich at the restaurant where I'm working and we'd rather not waste what we have holding bivalves upright.

So far the only alternative I know of is using slightly dampened rock salt, but we're looking for other ideas.

Thanks in advance

Sounds silly, I’m seen as the “creative” cook at a higher end sports bar, and just got news that we’re doing lobster tails as an add on for our Friday prime rib for Valentines Days day. How are you guys doing this to order? We have four burner, two reach in ovens, decent sized flat top, four basket fryers.

Going to jwu providence in the fall for applied nutrition and culinary. My goal is to eventually become a private chef to people with specific dietary requirements or go into corporate wellness, any advice on how to get into these or any insight on what those salary’s look like?

Planning on purchasing a German knife to see if I prefer them over my Japanese knives. I am just wondering if anyone has experience with Wusthof or if there is any better german knives out there.

What’s your favorite easy and interesting savory garnish

Edit: think easy recipes, not just different types of micros

1 year ago today I lost a very close friend of mine. He was a truly fantastic Chef, and the closest thing I ever had to an older brother. The night he died was the same night he picked up the keys to the restaurant he was opening. I know this may not be the sub for this, but if y’all wouldn’t mind pouring one out for my Brother Kuz

Hi I am a personal chef, have just been teaching myself how to cook the last 5-10 years so don’t have the pro tenure in a restaurant kitchen with alot of good habits cemented in - trying to improve my overall cleanliness and organization in the kitchen. Any overall tips or things you do to keep the kitchen extra clean/organized? Maybe some OGs could give me some tips. Thanks

Hi I am a personal chef, have just been teaching myself how to cook the last 5-10 years so don’t have the pro tenure in a kitchen with alot of good habits cemented in - trying to improve my overall cleanliness and organization in the kitchen. Any overall tips or things you do to keep the kitchen extra clean/organized? Maybe some OGs could give me some tips. Thanks

Looking to get 5 pan convection.

Can someone tell me how low is low for the low fan setting? I plan on making pastries and just wondering if the low setting is not strong enough to alter the pastry's when baking. It seems there is no 'off' option.

Also, the unit allow programming?

For example, start bake at 450, apply steam, then automatically reduce to 400 after 10 mins?

Also, were you considering any other models ~5k range?

Thanks.

Hi Everyone.

I've seen loads of Knife Roll photos and as a tools/equipment nerd, I always want to see more.

As a Private Chef, what's in my knife roll changes from job to job so as interesting as the knife roll photos are, it isn't realistic to me.

So I thought I'd step up show what I have at my disposal and hope people follow on and send theirs.

I'll list everything as best I can. If you're interested in anything specific let me know and I'll try and find the link for it.

https://preview.redd.it/bvs4zxnrfqge1.jpg?width=1441&format=pjpg&auto=webp&s=d3aecf61d654f9258c97ef504106d28a16349444

Top Right to Left

Wusthof Hone, Ikea Bread Knife (I get a new random bread knife once every 6 months or so), Wusthof 7 inch Santoku (this is my workhorse. I had a Victoriaknox Chefs knife as a backup but I gave it away last week so just waiting on my new one in the post), Wusthof Pairing Knife, Kuhn Rikon Serated Pairing Knife, x2 Kuhn Rikon Pealers (I get 2 new ones every 3 months and throw away the old ones), Poultry Shears, Normal Scissors, Ice Cream Scoop, Large Serving Spoon, Laddle, Carving Fork, Small Tongs, Medium Tongs

Bottom Row

Microplane, Draining Spoon, Spider, Sieve, Tami, Ricer, Masher

https://preview.redd.it/mnxsssupgqge1.jpg?width=1928&format=pjpg&auto=webp&s=babd32324f268d944830d8cdae975d97f10b4c08

Right to Left

Large Tongs, Fish Spatulas, Metal Spatula, 3 cranked spatulas, mini silicone and normal silicone spatulas (bowled and flat), one of about 10 wooden spoons, pastry brush, blowtorch, garlic press, scales, Metal Bench Scrapers, Plastic Bench Scrapers, Mini whisk, Medium Whisk, Heavy Whisk, Pocket Measuring Spoons, Pizza Cutter, Corkscrew, Can opener, 2 Thermapens, tweezers, melon baller, mandoline

https://preview.redd.it/lyr5dd4fhqge1.jpg?width=2048&format=pjpg&auto=webp&s=a72ecf0e8bbb0b5350b81d3149d2c7825f1c2199

Misc Bits

Gloves, Plaster Pack, Whetstone, Various pastry cutters and pasta cutters, couple of ring moulds, a mini quinelle spoon (stole it from my wifes lunchbox thing she got. its bamboo and is the perfect size for appetizers), sharpies and a fine liner, masking tape and cocktail sticks

I'd love to see what everyone else uses!

So I’m moving to Port Douglas, Cairns on a WHV and was looking to start work as a chef.

My dad was a head chef so I got the love and a passion for food through that. And while I do cook at home but have never worked professionally in a kitchen. So was wondering what the kitchen environment is really like?

I’ve heard a mixture of stories of some kitchens being toxic and abusive and some being really supportive whilst also helping you learn and develop your skills.

But I just wanted to know what were some of your experiences?

How the hell do we get out of the kitchen for a better paying job?

So I work roughly 10-16 hours a day depending on the day without sitting down. I’m in the (painful) process of breaking in my new nonslip Birkenstocks, but what are your tips for preventing/dealing with blisters on the outside of big and pinkie toes, as well as the Achilles heel area? Thank you!

Hi all. I have a case of candy cane but nothing to do with it. Anyone got any ideas or recipes to use it up? Thank you all in advance

Anybody else here who doesn't like smooth mashed potatoes? It feels like I'm eating baby food. A chef once taught me how to make a chunky mashed potato with skin on. Healthier, easy to make, time efficient, no waste, good texture.

Hello, just wondering how normal it is to be kept on as a kitchen porter while attending culinary school/ course? Some context, have been working in this establishment for nearly 3 years and have spent the last year and a half doing kitchen assistant work on certain mid terms and holiday seasons but don't seem to be seeing any days lately where I am not in wash up. Is it an indication to look for another spot in a place with reliable hours?

My husbands chef uniforms chef pants don't seem to last. The seam splits. They aren't expensive so I can replace, but curious if the Tilit brand is worth the price tag. I see it $65 and up for pants---but if they last and he's comfortable... is it worth it? Or a more reliable brand you recommend. He's a slim build and prefers a more tailored pant leg