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Chefs - Opinions Matter
c/chefs
23
c/chefs
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joelwells
•
23h ago
Hot take: the USDA says a chicken breast only needs to hit 165F for one second, and I've been drying out tenders for 12 years because of it
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5
c/chefs
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troyreed
•
2d ago
Unpopular opinion: it took me 3 weeks to figure out my stock was cloudy because of one little thing
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1
c/chefs
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the_ryan
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4d ago
Vent: a line cook in Dallas swore I should salt pasta water like the sea, ruined 4 quarts before I got it
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5
c/chefs
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sullivan.finley
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4d ago
Showerthought: I fought a 4 inch tart shell for 90 minutes because I refused to chill the dough twice
1 comments
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24
c/chefs
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linda500
•
7d ago
Am I the only one who got called out for over-salting the line during Friday rush?
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19
c/chefs
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oscar_ellis
•
8d ago
Update: the walk-in compressor died at 4pm on a Saturday and I served 180 covers off two coolers and a prayer
2 comments
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22
c/chefs
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the_jana
•
8d ago
Rant: nobody sharpens their knives anymore and it shows
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9
c/chefs
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miamitchell
•
8d ago
Spent $85 on a Thermapen at a restaurant supply store in Amarillo last year and it saved my Sunday brunch shift
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8
c/chefs
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simon_coleman
•
9d ago
Appreciation post: the 68 year old prep cook at my last gig who showed me how to hold a knife again
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17
c/chefs
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the_paul
•
9d ago
Pro tip: I was cutting chicken on the same board as my veggies for 11 years
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4
c/chefs
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butler.abby
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11d ago
Thought mise en place was just chef school busywork until a Saturday rush at my new spot in Portland broke me
1 comments
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13
c/chefs
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paigep20
•
11d ago
Switched my brunoise to a $12 Kiwi knife after years of using a $180 Japanese one, and I'm honestly mad about it
1 comments
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28
c/chefs
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the_oscar
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12d ago
A line cook at my old spot in Dallas taught me to salt my pasta water after it boils, not before
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4
c/chefs
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caleb_thomas93
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12d ago
Took me 7 months to figure out why my creme brulee kept breaking, and it was the torch the whole time
1 comments
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15
c/chefs
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margaret_taylor42
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13d ago
Just realized my knife skills were off because of a 10 inch board and not my technique
1 comments
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