I can't even begin to explain what's wrong at my job. I have no idea where to start. But I hate it and it is so stressful. I cry multiple times a week after work just because of how bad it is. I thought it would get better and so I stayed but it didn't, and now it's so hard to find a job somewhere, I feel like I completely screwed myself. I just want to work somewhere that I enjoy or can at least live with. I hate feeling this shitty and exhausted every day and one of my bosses hates me and is trying to get me fired. I know I need to get out. But it is so hard when so many restaurants around are closing and the ones that aren't closing can't afford to hire someone new. Sometimes it feels like all I can do is suffer through it until I break. Idk what I even expect from posting this but I just need to get it out. I can't tell anyone I work with and I complain about my job so much to everyone else that I just want to stop weighing them down with it.

So I work at a BBQ restaurant, and we are looking into switching to tallow for our fryers. We plan to use as much of the fat trim we generate and can’t use for sausage making, as well as any fat we can get from the butcher shop that is also owned by the same owner. Has anyone done this? And if so what is your experienced method of rendering your own tallow. Currently plans and have been using 400 pans full of the cubed fat, slow cooking overnight at 200°- 275°, then strain. The main plan will be to use 600 pans but I don’t have enough and still trying to find that sweet spot of Time and temperature to achieve max rendering. So any advice would be welcome. Thank you all in advance.

How many of you would help out that team?

https://youtube.com/shorts/nbBqKMkTcsM?si=BlVKNut3mHmTnYHE

Seared swordfish, navy bean ragu, basil oil, carrot strings

Original post: https://www.reddit.com/r/KitchenConfidential/s/ylpHymJgzJ

I buy a lot of cold cuts for work which we slice ourselves and vacuum seal. Here is an example : I get these big tubes of Boloney. They come in vacuumed seal and the best before date on the box is literally months! Like that shit is good for months ! So I figured if I slice it and then vacuum seal small packs of sliced meat surely it’s good for two weeks ? We also have ham, turkey, pastrami and smoked meat. Tried to find some answered online but varied results

This dishie WENT for it on a shitty, cold, dead night. Can't wait to see it finished before we inevitably wreck it again.

Got complained again by customer for serving them salmon with silver skin. The same old "I've been eating sushi a lot/I'm from Hawaii, this is unacceptable" How should I respond without being condescending but also make my point?

I know the first comments are already ”as long as you have experience” but I’m genuinely asking

Is there a point? I’m a trans male and I’m always pointed out as too soft towards foh or anything to point to me being ”secretly female”

I’m so tired of the question if i was really born a dude.. please chefs, any encouragement or advice would be nice

It’s our slow season and my manager liked my idea of hosting a kind of “restaurant games” competition with some other local spots’ employees as a little morale booster and a way to connect with our fellow industry workers in the neighborhood. I’m thinking like relay races, tray-holding marathons, etc—I was inspired by that event in Paris where servers have to race in uniform holding a full tray. I would love to crowdsource some fun ideas for other games/events we could do that are foodservice themed (FOH or BOH!) and would use stuff we have at the restaurant. We have a decent sized patio and parking lot, a good amount of indoor space too, and tons of supplies as we do catering too, so definitely let your imagination run wild! Would also love to hear from anyone who’s done a similar event and any logistical tips you may have.

Hi :)

I'm a chef from Scotland and I'm looking to make a Buttermilk Pie to impress a girl. I've never even eaten one, I was just wondering if any of you lovely people would make me out to look like a superstar and pass on a solid recipe?

It would really make me look good

Slainte

In this incoming political hellscape, and the bird flu, and prices of everything is anyone else kinda freaked out about their future? Just me? I’m about to switch from bread baking to working on the line again, and I’m just wondering if I can even afford to be alive, or if I’ll lose my job again. I dunno. Thanks for the space.

FoH just took an order and wants me to do a flight of a dozen oysters to-go. Management insists its okay, but I figure even under the best of circumstances (shucked as fresh as possible, fast drive home, eaten immediately) that minimum 15 minutes from the first shucked oyster to the customers mouth. Personally I get nervous if the oysters are left in the window for more than a couple of minutes. What do you guys say?

The homies at illegal mezcal made these for the first term, wearing it with pride under my whites every day. Our industry would be NOTHING without immigrants. Protect your homies. CHINGA LA MIGRA!

The Spinnerooney

My birthday is fast approaching and I was wondering what are some cook books,or in general just books to read and understand food,treat ingredients and how to handle it properly. I’m looking at The professional chef along with baking and pastry:mastering the art and craft. Any other books or should I disregard those and get others