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3

andrew916•14h ago

DAE have to pick between gas and induction when the line got rebuilt, and now I'm second guessing the call

5

skyler_kim15•21h ago

Watched a line cook at a diner in Austin work a 14 seat counter alone and it changed how I run my station

7

karent75•1d ago

Found out I was washing my knives wrong for 3 years, and a dishwasher at the shop tipped me off

5

willowroberts•1d ago

PSA: a 9 pan bain marie setup on a Tuesday rush finally stopped my hollandaise from breaking

11

emma522•1d ago

Appreciation post: the dishwasher at my first job in Toledo told me to stop crowding the pans

2

wade_hall•2d ago

Tried a 24 hour brine on my pork loin and the salt pulled way more water than I thought

3

bell.taylor•3d ago

Why does nobody talk about how long it takes to get a roux to stop tasting like flour

16

ross.angela•3d ago

Rant: line cook at my new spot in Fresno told me my tasting spoon habit was slowing me down, and I can't stop thinking about it

11

ross.angela•5d ago

Thought lukewarm holding was fine until a health inspector in Dayton read my log at 5pm

7

the_nina•5d ago

Serious question, why do cooks keep slicing flank steak right off the grill?

16

daniel_walker8•6d ago

I always cut steaks cold, straight from the walk-in, until a butcher in Kansas City set me straight

22

thomas_roberts•8d ago

Burned 2 whole chickens because I trusted a 15 dollar probe from the grocery store

8

troyp37•9d ago

My sous chef quit mid rush and left me a note about the walk-in temp log

10

simonw41•11d ago

I finally figured out why my hollandaise kept breaking after 11 tries in one service

4

the_nina•12d ago

Pro tip: the $12 thermometer I bought in 2019 taught me more about my grill than any $200 one

Chefs

c/chefs

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

Feb 21, 2026Public

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