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c/chefs

29

nora_park•2h ago

Hitting 12 walkouts on a Saturday service and realizing our fast ticket times were the problem

2

parker938•4h ago

Hot take: the $12 thermometer from the restaurant supply store beat our $90 one on the line

6

river_allen•1d ago

DAE decide between freezing pan sauces in ice cube trays or deli cups, and did the cups win for you too?

8

kevin_west•1d ago

Line cook threw out my bouquet garni at Le Bernardin and it saved the whole sauce

7

nora110•1d ago

Hot take: switched our prep sheets from paper clipboards to a whiteboard wall and tickets stopped falling apart

13

owens.zara•2d ago

Tried the 24 hour brine on my Thanksgiving turkeys and the skin came out rubbery

24

taylor12•2d ago

Vent: the sous at my last spot told me my sear was gray, not brown, and it stuck with me

3

patricia558•3d ago

Dropped $220 on a used 8-quart pressure cooker for the line and it turned out to be the best money I ever spent

16

wesley_adams•3d ago

Line cook at my old spot said "the ticket rail is just a suggestion" and I can't stop chewing on it

2

the_thomas•5d ago

Rant: dropped $240 on a "chef's knife skills" course and learned less than one shift with the prep cook

24

the_phoenix•7d ago

Pro tip: a line cook at a spot in Austin told me to quit flipping my burgers twice

20

oliver_rodriguez56•12d ago

Appreciation post: my cast iron ripping hot beat my nonstick pan on a 2 inch ribeye

23

hannah_perry•12d ago

Debate: Should a short order cook remake a steak for free if the customer ordered it well done but sends it back for being dry?

16

harper_foster•13d ago

Heard a line cook tell the new guy "taste it before you season it" and it fixed my whole prep list

24

eric_knight7•17d ago

The sous at my first job in Chicago told me to salt my pasta water 'like the sea,' and he was dead wrong

Chefs

c/chefs

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

Feb 21, 2026Public

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