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?

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

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!

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

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 ?

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.

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.

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?

As a student genuinely wanting to learn culinary arts, I have to say IICA charges a massive fee for some of the poorest facilities I've ever seen.

The kitchens and even the bakery had rats and insects roaming around, which is just shocking for a cooking school.

What really caught my eye, though, was this whole thing they push called German trials, supposedly for cooks in India to get a certificate and work as chefs in Germany. Honestly, it feels super fishy and totally unnecessary—just another money-minting business with zero real value for students.

Someone posted their beautiful and huge walk in, ours isn't as pretty, but we're a university averaging around 1k per meal. You could fit multiples of the dive bar I started working in in here

I feel so silly but I’ve been waiting for years to pull another color…it’s ALWAYS orange or straight blue. It finally happened tonight! I put than thing straight in my purse after work😂 mine now. I’ll cherish it forever.

Got a 2-day banquet coming up for 400, will be short staffed at breakfast (again.) This is 4 buffet lines of chafing dishes, everyone shows up to eat at once.

This will be my first night-before bacon. Have always baked it off in the morning no matter how early we have to come in, so I fear this is going to flop. But I have the whole day before to prep and I have to take advantage of it.

My plan for your critique: cook off bacon normally, but pull it a little early. Cool completely. Transfer to hotel pan with grate. Store in cooler overnight. Next morning - move to oven to reheat in same hotel pans, then move those into chafing dishes. Ready to serve.

Unless its terrible. Then I see myself out.

Hey everyone! I would love your opinions on this appetizer I made tonight.

Roasted marrow bones with parsley, arugula, caper and shallot salad (tossed in fresh lemon juice, zest, and evoo), served with toasted French bread

I am transitioning my career from restaurants towards private chef-ing. I am curious how you all set your prices, hourly/daily, and I would love some examples.

Let’s say you were preparing breakfast and a multi-dish dinner for two people 4 times a week? I live in the Bay Area if that helps give some context at all.

When I worked in Japan in the three start l’effervescence they had a Hanna thermometer with a 1mm probe. For every bird and season they had a temperature, for their vegetables they used feel and tasting to change exact temperature values instead of color, for example.

I use in this video a Therma 1 with a 1mm probe.

About a month ago i landed a kitchen lead position in a new restaurant, was trained under current standards set by a casual kitchen culture but its definitely not working super smoothly for them like that. Any tips on enforcing proper kitchen standards and avoid stuff like bad knife transport and dangerous knife placements, messy and unorganized kitchen to young restaurant veterans that have more ego than skills and experience?

For some reason I cant replicate butter chicken like my hometown used to serve. I know its probly easy but how

Been on Sauté 8 months, Tips and Questions appreciated. Ovens do not work FYI

I work in a 3 star in france, I developed some bad habbits while working there. this was after 4 days watching a japanese 3 star in tokyo work.

It fundementally changed my creative approach to cuisine, and uprooted the way in which i will organize my kitchen...

Its one thing to believe people should treat each other properly, its another thing to actually do it. I was dumbfounded to see a 3 michelin star restaurant working 50 hours a week, paid overtime, small team, 70 covers per day, incredible sourcing, and teamwork without disrespect of any memeber of staff down to the last commis.

mind breaking, just a reminder that alot of this is a choice, the choice to hit or scream at your emplyees is because most chefs are incapable of organizing a team and arriving with mentorship, knowledge trasnmission, and fraternite.

How do you approach the conversation of raising prices with your current clients?

I offer in-home weekly meal prep, fully customized to my clients’ needs and preferences. I’m realizing I am undercharging. Local chefs start at $400 (plus groceries) for 3x4 plan. I currently offer this plus a salad or side for $300 (plus groceries). Initially this would’ve been ok because I was pursuing my business on the side while working full-time as a nurse. But I’ve left my job to pursue this as my career now, and am beginning to feel a little burnt out. I am looking to raise my rate to $350 to still be competitive, but want my clients to feel this is fair and worth it.

Long-term I’d love to grow my business by hiring additional chefs to provide meals to the greater surrounding communities, as well as spending time volunteering to prepare meals for our increasing homeless population in my area, so this increase in rate would help support all of this as well.

Im a chef at malaysian restaurant at CBD. Currently im at 485 visa and on the way to 482 visa. Im posting this because at the moment im feel down because nobody taking me seriously when im say im tired. The restauranr is always busy, im working from 9am to 10PM for 5 days, at least i got 2 days off. Everybody say its the way everyone feel and thats how it is. Im always support anyone who always say their tired, im always give a good word and anything else. Even my dearest people in my life look like not care about me and only care about the visa. Do you think im overreacting or weak ?