Im 18yrs, I'm a culinary student and i also have line experience but i feel I need to do more to get closer to my dream of being one of the best.What should I do from now on to be at that level.

Im currently on the fence about buying myself a new pair of work shoes. I’ve been rocking the classic kitchen crocs for about 2 years now and they’re still in good condition. The soles are just super worn out and have been making me more tired after work. The bistro croc sneaker has been on top of my wishlist for a while now but don’t know if it’s more wise to just buy new soles for my current ones. Advice? What would you guys suggest?

Hi! At my restaurant there’s a high number of people who requests balsamic glaze.
I use a great balsamic vinegar to reduce it and make a great glaze.
My problem is that customers can’t access all of it, I’m currently serving it on ramekins, but because is very think and sticky most of it don’t get used, and gets wasted, the other issue I have noticed is that when they try to spread it on their pizzas or anything else they want to, most of it comes out at once.
My question is, what kind of container do you guys suggest ?

I have autism and I just started in a new kitchen and today my colleague made a comment to the boss saying that I am a little bit grumpy when they're trying to get me to hustle more.

The thing is, they are a good team to work with and have done nothing wrong. I get very pissed with myself for making mistakes both big and small and I was very unaware of how I was coming accross to others. I don't want to be the one in the team who makes it harder for others to do their job

What is your advice/strategies and coping mechanisms?

I’m curious what kinds of careers I could pursue in the food industry. I currently work in a supply chain role and have a BBA but would love a career revolved around food, whether that’s cooking or somewhere on the business side

Hey everyone, I recently got my first job as a line cook at a scratch kitchen. I’ve been working morning shifts, which has been nice because things are relatively slow and I’ve had time to learn.

I think my chef wants to move me to nights, although he’s been really nice about it and hasn’t pressured me. Part of me wants to make the switch because I know I’d learn more and get better at handling the pressure of a busy service. At the same time, I’m not thrilled about potentially getting home anywhere from 11 PM to 1 AM.

The other thing I’ve been struggling with is the pressure itself. I understand that learning to handle it is part of becoming a better cook, and I don’t necessarily expect the job to be easy. But I’m questioning whether I actually find that kind of challenge fulfilling or if I’m just trying to prove to myself that I can do it.

I’ve also considered working in a bakery/pastry shop, partly due to the schedule and the lower levels of stress compared to the line. I also recently graduated with a bachelor’s degree in an unrelated field, and I may have an opportunity to pursue a job that pays significantly better and interests me to some extent.

I’m having a hard time figuring out how to approach these choices. I really like my chef and appreciate that he gave me a chance, so I want to do right by him. At the same time, I know I need to make decisions based on what’s right for me, not just out of loyalty or guilt.

For those of you who have been in a similar position, how did you approach it? Did you stick with the kitchen and push through the difficult parts, switch to something like baking, or decide that cooking wasn’t the right path for you?

I don’t want to give up on something just because it’s hard, but I also don’t want to confuse pushing through a challenge with pursuing something that isn’t right for me.

Any advice is much appreciated!

Hello all,

I just started at a job as a line cook with a possibility of becoming sous. I slotted into the most difficult station on my first day and was able to do a rush without help. Ive worked hard not stopped working my whole shifts, tried to get to know all the line cooks prep cooks dishwashers ect. Ive tried to be professional, i spoke with the cdc about the position and he said he would put a good word in for me to the exec, same with the sous i had been working under (hotel multiple sous). I spoke with the exec and she told me the position had been filled a week ago. No one mentioned this to me, even though i had the conversation with the cdc around the same time there was someone hired. The exec said she would keep me in mind if things dont work out. I feel like the hotel uses its status to attract young cooks and dangle a job jn front of them to then just burn them out on the line. I may not have shown up the way i felt i did, but either way its upsetting

So i gues im wondering:

Is this a common occurrence?

How did you get your first sous job?

Is it worth staying and waiting for a job that may never come?

Any advice is greatly appreciated thanks

I’m a fellow line cook , trying to grow, improve my skills and make it in the industry. I’d really appreciate some guidance. Advice and support for more experience. Chefs and cooks have been in my shoes. I’m open to calling DMS or whatever works best. Just looking to learn from people who knows the ropes, thank you.