As far as Sysco/usfoods representatives go I typically just need help when I’m delivered something wrong, or the quality of something is bad. Occasionally I’ll see if they can send me out a case of something I overlooked. Lately I’ve been having reps stop by in the morning while I’m getting everything setup. The problem is they don’t have any reason to be there. They show up and ask me what they can do to help me. I don’t need them to do anything though, so I’m stuck trying to carry on a conversation with someone I don’t even want to talk to. Is there something I could have them do? What do you guys have your reps do?

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!

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’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

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.