I have a job offer at a Michelin-star restaurant, and I'm thinking about taking the job and dropping out of college to see how far I can get as a chef. Does anyone think that the economy might ruin fine dining and the future outlook of Michelin

Hey yall, I’m a 20 year old guy that life cooking and even went to JWU for 2 years I’m now working in a restaurant full time and I love it , I get to create the special menu on weekends , manage events and everything but idk man . The lack of social life is ruining it for me and idk what should I do . Obviously I’m working when everyone is off and I knew that and thought I would be fine with it but now it’s getting to the point where I’m spending my off days (mondays, sum Tuesday and Wednesday) alone because all my friends are busy . And with Halloween coming up of course I gotta work on the night so I’m just questioning is it really worth it to sacrifice my enjoyment and fun with my friends in my 20s to work when in the future I’m most likely goin got have less time

Today was my bad day I think I just started training as chef and today the senior chefs balmed me for every mistakes I made I am new to this field like you tell somebody to drive the car who doesn't know how to drive and still blames like this situation I am at what should I do someone Motivate me chefs I am just thinking to quit

I’m the chef of a 40 seat restaurant. I would really like to close the restaurant/suspend normal operations on thanksgiving and host a free thanksgiving meal for those experiencing housing or food insecurity. I would want to do this family style and put tables together for this dinner.

The meal would be free but we would accept donations.

Is this possible.

How would this work logistically with vetting getting people/families who are actually in need.

Is it legal?

I am looking into opening a non profit commissary kitchen next door to my wine bar. This is more of a need-based idea than anything - many of my food pop-up partners need a licensed space to cook in if they’re to expand their business. And I have run out of space in my own kitchen, which is severely limited without a hood.

My question to all of you is, do you use a commissary kitchen? If so, what do you love about it? What do you hate about it? What do you wish it had?

Thanks Chef!

Howdy! I’ve been cooking in kitchens for roughly four years now. I started shucking oysters and dishwashing in a busy coastal Alabama town.

I’ve worked high end kitchens for roughly two years. Including a Michelin bib gourmand (seven months) and worked as lead cook at a four diamond (one year). More than half of my experience has been at Thai restaurants. At these places I worked hard, showed up early and helped to cover call outs. This gained me the trust of the chef and respect of my peers. I always say yes sir and never complain about work load. However if I see a job posting for better hourly/ higher accolades I will happily hop kitchens to broaden my experience. All this being said, I’ve gotten to a point where I am proficient with my knife skills, baking, grilling, sauce making, general cooking knowledge and organizational skills. I am happy to take criticism from chefs and do not take it personally.

I’ve recently started a new job in Nashville at a Japanese style place. Typically I’ll pick up stations pretty quickly but the menu/plating changes daily. The sous chef is younger than me with two more years experience. I’ve never had a chef nitpick and chides every single dish and movement I make. It’s like having a helicopter mom. During service he sits at expo and tells me every dish to fire on, and brags about how he would cook at my station and run expo solo before I started there. Once service slows down he grabs a huge bowl of food and sits in the dish room for an hour on his phone. The other day he was making remarks about how I couldn’t remember the plating and he literally changed the plating so I would be wrong. He doesn’t promote a great learning environment and makes horrible comments about immigrants (I’m a second generation immigrant). He’s very intelligent but lacks a kind bone in his body. I don’t talk back I just fix the perceived issue and move forward.

I’ve never once had a chef talk to me like that and it gets in my head and affects the way I cook. It’s taken me years to build my kitchen confidence but the way this guy talks to me really tears me down. Last week I saw him cover a dairy allergy steak with au poivre and didn’t bat an eye, just sent it out as a gift. It was the last dish of the night and I had to stay 15 minutes later to fix his mistake. No apology or accountability. If I had made that mistake he would have chewed my ass out.

I had a conversation with the Exec chef and told me I’ve been doing a wonderful job and he’s been hearing great things about my cooking. The sous told me once that my food looked “decent”)

My question here is, is this worth sticking out? I’ve been really fortunate to have really kind and encouraging chefs who take accountability and value friendship/camaraderie

Any advice on the best way to deal with a chef like this? I try to be kind and respectful but after three weeks I’m running out of patience

Looking for some input/experience on holding wings at temp, and staying crispy for local wing contest during street festival.

Our restaurant is a block away and we planned to fry in advance, hold in chafing dishes, toss with sauce as people come to our booth.

Is this the only way? we worry about the skin losing it's crisp (our wings are non breaded/floured wings)

TIA

Burnt leek tart, celeriac parfait, compressed grape, carrot x celeriac tartare and ajo blanco sorbet

I work in a 3 star in france, I developed some bad habbits while working there. this was after 4 days watching a japanese 3 star in tokyo work.

It fundementally changed my creative approach to cuisine, and uprooted the way in which i will organize my kitchen...

Its one thing to believe people should treat each other properly, its another thing to actually do it. I was dumbfounded to see a 3 michelin star restaurant working 50 hours a week, paid overtime, small team, 70 covers per day, incredible sourcing, and teamwork without disrespect of any memeber of staff down to the last commis.

mind breaking, just a reminder that alot of this is a choice, the choice to hit or scream at your emplyees is because most chefs are incapable of organizing a team and arriving with mentorship, knowledge trasnmission, and fraternite.

Been on Sauté 8 months, Tips and Questions appreciated. Ovens do not work FYI

I work in a 3 star in france, I developed some bad habbits while working there. this was after 4 days watching a japanese 3 star in tokyo work.

It fundementally changed my creative approach to cuisine, and uprooted the way in which i will organize my kitchen...

Its one thing to believe people should treat each other properly, its another thing to actually do it, and its another stratosphere when in your whole career you thought it was a nesseicty for excellence and you see a restaurant hit every single marker.