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8

rodriguez.felix•8h ago

I was slicing steaks against the grain for 7 years until my prep cook said something

19

rileyb61•1d ago

I thought bacon fat in cornbread was a joke, then a guy in Amarillo proved me wrong

1

viola_ward•2d ago

Serious question, dropped $650 on a Thermapen ONE, worth it or did I just buy a status symbol?

17

robinson.hannah•3d ago

Am I the only one who thinks the 4 hour rule on rice is overcautious after reading a food lab study?

9

val949•3d ago

Spent 3 hours last Tuesday chasing a sauce that broke because I added cold butter too fast

20

the_derek•5d ago

DAE add a splash of the pasta water to the sauce right at the end

3

victorhill•6d ago

Stop buying new nonstick pans every year and learn to season carbon steel instead

10

grace_wright•9d ago

Friday night we did 210 covers with two guys out sick and I still don't know how we pulled it off

2

sarah_hart•10d ago

Watched a line cook salt pasta water like it was soup and I finally said something

18

perez.barbara•11d ago

Why does nobody talk about salting pasta water AFTER it boils

33

rosebarnes•13d ago

My walk in died at 4:45 on a Friday and I served 60 covers out of coolers

28

the_claire•13d ago

Hot take: stop putting cold butter straight from the walk in on the flat top

11

joel_butler•14d ago

My old sous from 12 years ago said something about tasting with a spoon not a fork, and I finally get it

3

wendy391•16d ago

The old prep cook at Mama Rosa's on 5th told me to stop tasting my sauce right after adding salt

10

sarah774•16d ago

My old sous chef Victor kept telling me to stop tasting with a dirty spoon and I ignored him for 3 years

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A community for chefs to share tips, discuss the trade, and connect

Feb 21, 2026Public

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