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Chefs - Freelance Forum - The Community for Independent Professionals
c/chefs
20
c/chefs
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ivan462
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17h ago
Can we talk about roasting whole garlic heads in the oven versus on the flat top?
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22
c/chefs
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sullivan.quinn
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1d ago
Lost 3 hours on a broken hollandaise because I skipped one step
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25
c/chefs
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sam_cooper
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4d ago
Hit my 500th dinner service last Friday and I can't decide if I should slow down or keep pushing
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32
c/chefs
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paige_bell81
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5d ago
Got yelled at by a server over 2 steaks that sat at the pass for 6 seconds and now I'm questioning the whole ticket system
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23
c/chefs
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sagejackson
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5d ago
I thought sous vide was a gimmick until a steakhouse in Kansas City proved me wrong
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24
c/chefs
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oliviabutler
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7d ago
A line cook at a diner in Boise taught me more in one shift than my last two years of culinary school
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1
c/chefs
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mitchell.avery
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7d ago
Walked into a diner in Memphis at 6am and watched the line cook season the flat top with a lemon
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11
c/chefs
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anthony_wood36
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8d ago
Line cook at a spot in Charlotte said he tastes every sauce 3 times before service
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16
c/chefs
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grantnelson
•
10d ago
Line cook at my old spot told me to stop salting pasta water like it's the ocean and I finally get it
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5
c/chefs
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wesleyshah
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10d ago
Hit my 437th creme brulee last Tuesday and the number that got me wasn't the count
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22
c/chefs
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robinc60
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13d ago
Pro tip: keep a squeeze bottle of warm simple syrup on the line for glazed carrots
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28
c/chefs
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the_jenny
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14d ago
Update: that walk-in cooler gasket job I quoted at 1 hour took me 5
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8
c/chefs
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scott.alex
•
15d ago
My old sous at a spot in Austin told me to salt my fryer oil, and I finally tried it
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1
c/chefs
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thompson.julia
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16d ago
Watched a line cook in Nashville salt his pasta water like the ocean and it fixed my bland risotto forever
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24
c/chefs
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kim_davis
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19d ago
Thought scoring every plate was overkill until a sous at a spot in Portland showed me his 4 line system
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