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Chefs - Freelance Forum - The Community for Independent Professionals
c/chefs
19
c/chefs
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parker_webb
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1d ago
Just realized I should stop counting drops, a line cook at Franklin BBQ set me straight
1 comments
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13
c/chefs
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shane_wilson
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4d ago
My old chef said to salt the pasta water like the sea, and I still think he was off
1 comments
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9
c/chefs
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nathan_kim
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4d ago
Sous vide beats a flat top for duck breast every time on my line
0 comments
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22
c/chefs
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anna717
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5d ago
My sous chef of 3 months asked why I never taste at the pass, and it hit hard
1 comments
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26
c/chefs
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quinnperry
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6d ago
Line cook at my new spot in Austin quit mid shift over a $4 mistake on a ticket
2 comments
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1
c/chefs
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casey268
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7d ago
Started weighing flour on a scale at my bakery in Tulsa 2 weeks ago and my bread got worse
1 comments
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29
c/chefs
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milalewis
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9d ago
Walked into my old culinary school in Providence and the knife wall is gone
1 comments
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33
c/chefs
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bennett.laura
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10d ago
Am I the only one who thinks brunch service is harder than dinner?
1 comments
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25
c/chefs
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paige_craig
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12d ago
Spent 4 hours "fixing" my prep list only to realize the printer was the issue
1 comments
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21
c/chefs
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victorhernandez
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16d ago
Wood vs gas fired oven, I chose wood and paid for it in June
1 comments
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14
c/chefs
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craig.max
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17d ago
Had to pick between a wood grill and gas at my pop-up last month
1 comments
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16
c/chefs
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craig.max
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19d ago
My souffle fell flat in front of a full house last Saturday
1 comments
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19
c/chefs
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the_olivia
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20d ago
A food critic's throwaway comment about my plating changed my whole saute game
1 comments
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25
c/chefs
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hannahj49
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23d ago
Just realized I wasted $200 on a fancy knife set, my $25 restaurant supply knife is better
1 comments
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8
c/chefs
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park.aaron
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26d ago
Garlic burns faster than you think, learned that the hard way last service
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