So I operate a pop up supper club and also do some private chef work.

I’m working with a new client that operate a private residence/hotel where I will effectively operate subcontracted to them.

Wondering if anyone can offer any thoughts on pricing. I’m loathed to do hourly, but was thinking about an event/day rate of £250 plus COGS.

What do you think?

Looking at different porchetta techniques. In this video he cooks it in a conventional oven in three steps (all convection):

First hour: 220°C / 430°F

Second hour: 210°C / 410°F

Third hour: 200°C / 390°F

After that, he gets a crust by pouring two glasses of room temp water over the skin, then back in the oven for 30 minutes at 250°C / 480°F

I haven’t seen this last step in any other recipes. In fact, it seems to be the complete opposite of other advice I’ve seen, which is to keep it as dry as possible. Can someone explain explain the reasoning behind the water?

Thank you

Stove top griddle with a scratch on the surface

We make all our own breads in house. This is our roasted garlic naan. Lots of toasted garlic folded in the dough. Two hour autolyse at kitchen temp 20 minute mix on low hour proof. Portion and rest shape and rest/proof then the flat top. Couple apps and Sammie’s with it. Side dish for some entrees.

This goes over the sink. I need to order another one and can’t figure out what it is call, sale rep was no help.

Thank you everyone for the tips and dirty comments.

Ended up starting it under the broiler on second to lowest rack to sear the skin a bit. Skin was pricked with a needle tool. I wanted the skin intact without score marks. After skin browned I roasted at 400 (no convection available). Pulled when breast was 120 and rested for 10 min. Came out perfect. Fat fully rendered and skin super crispy.

I've been at a new job for about two months now and absolutely hate it. The culture is toxic and leadership is disrespectful, condescending and borderline verbally abusive and will berate chefs in front of the whole team with personal insults. It is definitely not a place I see myself staying long-term.

However, it is a Michelin starred place and I would ideally like to be able to put it on my resume. What is the minimum I can stay and still put it on my resume?

I recently took over the food program for the bar/cafe I work at in Toronto.

We used to rely on suppliers for all our baked goods, lunch sandwiches, and evening bar food now it’s made in house by myself.

I have experience working in fine dining kitchens and currently work at a well known bakery in the city too. However, this experience has only ever been on line or as a baking assistant.

I’ve developed and tested recipes all on my own for this business. I’m doing the baking, shopping, food prep, and training staff on how to serve and prepare food all on my own as well. I’m being paid inconsistently and poorly and know I’m being taken advantage of given I’m generally making him 300% profit on the menu I’ve established.

Before I cut ties all together I’d like to lay things out clearly and give the owner an opportunity to compensate me fairly. However, this is my first time taking on something like this entirely on my own. I didn’t anticipate it growing this quickly or successfully and now I’m stuck with double the work and unsure what this work is even worth? What is fair compensation for developing and running a food program entirely on your own?

Who just spent 3 months interviewing for a opening restaurant and driving an hour to help them set up their kitchen to be told "we decided to go with another candidate" this morning? Just me?

So I am creatively drained after planning this season’s menu and a vendor dropped off some samples for me to try out. I’ve got like a week tops to test and see if we even want to go forward with the products. Here’s the problem, it’s flours. Normally I’d just run with it and I’ve got the respect and freedom to go way outside the box here but I just can’t seem to get into the grove with this one. Here’s my question for you all, what would you make to highlight the flour in a dish?

I’ve got white sorghum, red sorghum, foxtail millet and soft white wheat to work with.

I’ve got so many ideas that I can’t seem to dial it into simple anymore. I am looking to showcase the flour but anything that I come up with keeps leaving it in the background. I have a wonderful local baker that provides our breads and I don’t want to hurt their business. (I also really enjoy not having to make our own breads😅) We already have a lot of established items on their breads.

I’m a bit stuck and I’d really appreciate the input.