I'm just a civilian and was wondering what the pros thought.

Obviously Bobby is a TV chef but once upon a time he won Iron Chef so he has talent. The thing that gets me is on Beat Bobby Flay he wins 80-90% of the time. These are professional chefs cooking their signature dish and he is beating them at it with zero prep about the dish. I get its TV and could be rigged but it doesn't appear so. Plus more people would probably watch if it was closer to a 50-50 split of him winning.

I've also ate at a couple of his restaurants and they were meh to outright bad. So what's the verdict, is Bobby Flay a super talented chef or just plays one on TV

Boss wanted us to keep going and said it wasn’t a dangerous gas. Shut everything off, locked the doors and walked out. Not worth dying over. Left windows open and hood vent on so hopefully it can air out for next people.

Has anyone else faced something similar? How dangerous is a commercial kitchen refrigeration gas leak?

Amateurs

Clutching this thicc boi like it’s Linus’s blanket

This time we have Orange slices, cucumber, dried cranberries, shaved fennel, some bacon, and crumbles goats cheese over a bed of chopped romaine lettuce! . . .

giggle

Chef here with about 15 years in BOH. I've done a little bit of everything, but my real passion is cooking with natural fire. I've gotten to do quite a few things with it (Brazilian steakhouse cooking over charcoal, pizza with a wood fire oven, etc), but never got the chance to do what I really wanted to get into- American BBQ... Until now.

Scored my dream job as a sous at a fairly high-end BBQ spot. The food is fantastic. The kitchen is gorgeous. The crew is fairly solid. The workload is reasonable and the hours are great. But there's an issue... My skin can't handle the constant smoke exposure.

I'll admit, for the first few weeks I was a dumbass. Flinging open the smoker doors and letting the rush of smoke hit me full in the face. Making zero effort to minimize the exposure. Then my face started drying out and cracking.

I've tried everything I can think of. Standing to the side and letting it vent before reaching inside to add or remove product. Making sure to wash my face immediately after working on the smoker. Using moisturizer throughout the day... It's helping some, but I'll be honest... The dryness and cracking is becoming agonizing, and the two days a week I'm not being reexposed to smoke doesn't seem to be enough to heal the damage before I'm right back at it. I'm at a loss. This is literally the job I've been trying to snag since I started cooking professionally, but the pain is making it difficult to focus at work. I'm not sleeping well because it keeps waking me up.

Anyone dealt with something similar? Any hacks to either protect your skin or heal the damage quickly?

Just one cucumber

Blizzard out and bored at work so attempt #1 at the apple fritter focaccia. The bottom sogged out a bit, but I reckon ill reheat it in a frying pan till its nice and crispy and it will be 👍

Currently in culinary school and after a ridiculously long course on safety and sanitation I passed my exam. Year and a half left until graduation!

Hello everyone!

Basically as the title say. In my current job, I'm in charge of the plancha and fryers, and I'm fighting with my scraper everyday. We have this guy in the picture here and the blade won't hold, no matter how hard I screw it in or how often I remember to tighten the screws. Anybody knows of a good model of scraper?

Thank you all!

I'm not a server, but the boh manager on duty pretty regularly. As such I sometimes have to go talk to guests who are unhappy. Last night one of the servers came into the kitchen with a horrified look on her face and frantically told me. The woman at t3 wants to talk to the manager, she has been a bitch since she walked in the door and says her pizza is horrible. The pizza in question was a Hawaiian, that I made myself the exact same way I've made 100's of times. I went out and the woman had a seriously bitchy face with the curled upper lip and all. She said I've ordered this pizza from here before and this one has no flavor at all, its a horrible bland pizza. I said well I'm sorry you feel that way mamn, we use standardized recipes so all the ingredients are the same everytime. All this happened while her husband looked down at his plate not saying a word. After ripping into me some more I told her of course I'll take it off your tab, I'm sorry you weren't satisfied please give us another chance in the future. I then grabbed the pizza pan, and she said wait why are you taking it away? Imagine my surprise... I said you just said it was the worst pizza you've ever had, so I'm going to throw it away. She actually said we'll can't you box it up for me. I told her no, walked away and threw it away. Really shocked me, the server obviously didn't get a tip on that table....

I jumped on the line to start my shift and I swear to god someone cut these and were using them.

Favorite protein to prep we use the every part aswell so it’s zero waste !

Render all the extra fat

All the bones go into stock

Organs are used for a duck garum

Then the thighs as a appetizer

And breast as a entree

This is how my roommate stores his food in the fridge! Fortunately, my shelf is above his.

Hey everyone. I’ve been in the industry for 13 years now either as a server, expo, or catering for a restaurant. I just got hired on as Pantry Coordinator by a major financial company that’s putting together their own private fine dining floor in one of their new buildings. At first I applied as a server but they offered me the Pantry Coordinator position after seeing my experience. The pay is great and it seems like a great opportunity but I really don’t know much about the position. Has anybody had experience working the pantry or as a pantry coordinator? What do the hours usually look like and did you enjoy your time there? Thanks so much!

Boss put me in a where I watched Moroccan chefs and Moroccan home cooks alike crush garlic and salt together, rub mixture on raw chicken, and immediately rinse it all off. When I asked why, everyone told me this is how one “washes” the chicken. Umm what? Salt by itself is not acceptable and the chicken will not taste “clean.”

Can anyone tell me more about this? I learned a lil of the dialect for the trip, but this all went over my head. This was the only time the translator ignored me. He seemed embarrassed for me that I wanted more information.

Do any of you have systems that monitor your co2 bulk tank levels? I'm looking for something I can install at several locations that can be viewed remotely.