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Chefs - Thought Shares
c/chefs
19
c/chefs
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alexe75
•
1d ago
Line cook in Little Rock swore by tasting the pasta water, and I finally gave it a shot
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21
c/chefs
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hill.margaret
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1d ago
I finally stopped peeling every single onion for stock and a chef in Portland backed me up
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25
c/chefs
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marywilson
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2d ago
Switched my knife roll setup and cut my prep time by 15 minutes a shift
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15
c/chefs
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wood.faith
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3d ago
Appreciation post: the dishwasher at my last gig taught me more about seasoning than my old sous did
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24
c/chefs
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robin628
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4d ago
Serious question, does anyone else salt their pasta water with a splash of the starchy water first?
1 comments
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3
c/chefs
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sean_cooper58
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5d ago
The walk-in died at 11pm on a Friday and I lost $1,400 in product
1 comments
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6
c/chefs
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taylor.reese
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6d ago
Can we talk about how a $9 thermometer changed my roast game at the restaurant
1 comments
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25
c/chefs
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brookereed
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8d ago
Bought a $70 Thermapen after 12 years of poking chicken with my finger, wish I hadn't waited so long
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19
c/chefs
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sean_cooper58
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10d ago
Vent: line cook at my old spot in Dayton said I'd never last on grill, 6 months in I'm running the station
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3
c/chefs
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sandra_bennett59
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11d ago
Vent: watched a new hire grab a screaming hot saute pan handle barehanded at our spot in Boise
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12
c/chefs
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diana617
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11d ago
I quit salting pasta water 6 months ago and my sauces actually taste better now
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1
c/chefs
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west.richard
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12d ago
Told the new guy to salt his pasta water like the sea, he used 2 tbsp for a gallon, and the diff after 3 weeks on my line is wild
2 comments
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26
c/chefs
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nancyj11
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12d ago
Unpopular opinion: I stopped doing daily specials at my cafe and sales went up 12%
1 comments
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9
c/chefs
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riverb52
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12d ago
Can we talk about resting steaks on a wire rack instead of a plate, changed my whole Friday night service
1 comments
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2
c/chefs
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mason_lopez
•
13d ago
Showerthought: I was plating fries under the heat lamp for two years and my old sous in Austin never bothered to correct me
1 comments
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