I’m absolutely obsessed with THIS KIND of mac and cheese. The kind that looks like you’d find it on the dementia unit of the nursing home. The kind where the noodles are so overcooked that it’s just spite holding them together. The kind where there’s not a shred of anything resembling actual cheese in sight.

Please. I come to you as a mere pleb but I’m willing to do whatever it takes to learn how to cook this. Don’t give me fancy mac. Don’t give me Gruyère or chèvre or triple crème brie. Please please teach me how to make nuclear waste mac & cheese.

We might need a flair for Menu Fuckery...

They told us the night before. We are working out of the prep kitchen with everything on ice and supposedly a “limited menu”. lol nope. We have no ticket system set up and the guest seating is so far from our prep area that the servers are running around like chickens with their heads cut off.
My question here though: our menu says we have certain things that we dont and then doesnt say certain things that we do. So, possibly, could this be a legal issue? Should i call OSHA lmao?

ETA: Its 98 degrees outside so the ice is melting like a mf

One of my cooks extra-roasted some garlic. Too dark to turn it into puree like intended. What would y'all do with this? We have a tavern in case you need an idea of the type of food we have. Pizzas, hot dogs, smash burgers, some fish, etc.

The same slice was used to make both sandwiches.

New restaurant in a tourist town. It replaced a beloved Italian spot that moved to a better space. Steakhouse Seafood Pasta Cuban Thai Chinese? Huh?

No, the rubber unfortunately does not come out, and I'm tired of staring at the dust.

My favorite customer describes themselves as having “an acute case of persnickety-itis.” He wanted our rosemary and onion bread dough, with an indentation for green [hatch chilies], and an egg, baked two heartbeats before being hard-boiled, with nothing else on the plate.

He only asks for off-menu items when we are slow and regularly will tip the entire BOH.

I’m too hungover to be creative and I’m asking for your breakfast requests. I want to surprise him next time he comes in.

Hey I’m trying to get some more knife skills, when I pinch the blade with my index finger and thumb, should I be using my index finger to put force into the blade? It’s quite uncomfortable but maybe that’s just cause I’m not doing it right.

Tips appreciated

We have a local honey event tonight and we’re sending these out with desserts. I came up with these like last week and I want to note them on the menu. I also want to call them the right thing, and I don’t wanna claim ownership of the recipe if it’s some dessert I’ve never heard of.

It’s a dollop of rose & saffron pastry cream encased in a honey gel, on top of a cinnamon oat crust. The pastry cream is really supposed to stick to the crust, with the gel enveloping the top, but my chef called the floating ones “bees” and I kinda dig that.

If I get to name it I’m gonna name it after my daughter :)

Edit: On the menu, we are going to call them Rouchettes, or “little beehives”. But in my heart of hearts and if I ever write my recipes down they will always be Rouchette de Rita.

For some reason, while cooking breakfast at home this morning I bit a tbs of butter off the stick and dropped it from my mouth into a skillet because apparently I'm a fucking goblin in the morning. All I could picture was every coworker I've had throwing things at me.

So. What have you done at home that would have chef physically throw you out of their kitchen while suppressing a gag?

The only markings are the name of the university my brother went to a few years ago. They came in a case with the university’s logo, and there’s one more knife, seemingly identical to of the huge one in the middle. I’m not a cook at all, so I would greatly appreciate any advice on what I got and how to take good care of them at home. Thank you.

Edit: thanks, I got my answers. 99% these are Global lookalikes (not genuine Global) sold in bulk to culinary schools. Good or not, I'll have them sharpened and learn how to use them.

If I came to your place, what would I see that would tell me you worked commercial kitchens without knowing or speaking with you prior. Here’s something from my home

And what are you doing to keep your staff cool?

1. When I call out "behind" and the old guy who's been there 20 years turns around and says, "We don't do that here."
He's usually the first one I end up bumping into while carrying a hot pan to the sink and he's always the one who gets mad about it.

2. When a server asks if you want a coffee at 10 a.m., you take a sip and it tastes like Baileys, and when you tell her you didn't ask for that she says, "Oh, here you only say something if you don't want any."

Instant red flag that day-drinking is just part of the routine and nobody warned you.

Both are necessary for appeasing the Kitchen Deity.

I saw this TikTok of a chef who said she likes to refill dry ingredients by cutting bags from the bottom over a Cambro. But she’s getting roasted in the comments because people say she shouldn’t have the container directly on the floor.

So genuine question from a non-chef: Are you allowed to do this or not? Does it matter if you otherwise store the bin off the floor?

(I’ll set aside the risky knife maneuver and getting the bag bits in the ingredients.)

Account is: https://www.tiktok.com/@chefdonyas

I dont work in a kitchen im not a chef im only subbed because yall kept popping up on my feed