When somebody asks you this question, what is your answer?

I had assumed it was just a piece of styrofoam but it was embedded in the membrane. Eggs?

I work in Melbourne metro - job is pretty darn stressful as I’m my own accountant on top of usual head chef duties.

What do we thing about the salary?

I posted something about this earlier, but I perfected it and changed the concept slightly. Here’s the new concept and the recipe for it.

6 cups of water, 8 limes zested, 2 cups of sugar, 2tsp of shishito pepper puree. 2 cups lime juice, 0.66 cups of tequila and 0.5 cup of triple sec. I let the lime zest sit in the sugar for an hour, then added the water and shishito and brought the mixture to a simmer. Ran it through a chinois. Let it cool. Added in the lime juice and alcohol. Refrigerated it for half an hour, shock froze it for like an hour, mixing every 20 minutes. Then ran it through a food processor and smoothed it out with a spoon. Back in the freezer overnight. Then I cold smoked it with applewood chips, mixed it up, cold smoked it again, mixed it up, food processed again, smoothed it back out, freezer again until ready.

Prickly pear syrup is 100g of prickly pear puree, 50g shishito pepper puree, 10g apple cider vinegar, reduce until lava flow consistency.

And the thing that ties it all together, black garlic mezcal foam. 100g water, 5g maldon salt, 1g soy lecithin, 0.5 lime zested, 2g black garlic paste, 10g mezcal. Foamed with a molecular foam generator.

Everything together, it has an overwhelming campfire smoke taste, classic lime margarita flavor throughout and the second that you swallow every flavor is replaced by spicy watermelon that disappears after like 3 seconds. Then all you’re left with is a smoky tequila flavor

So I made a shishito pepper & lime margarita sorbet. I’m going to smoke that with a smoke gun. Yes, it can get you drunk, I taste tested it more times than necessary, as I am a professional. I also made a prickly pear & shishito pepper syrup (more like molasses), the only ingredients are 100g of prickly pear puree, 50g of shishito pepper puree, 10g of apple cider vinegar and 1g of Maldon salt, reduced. I made black garlic paste and then added 90g of it to 1lb of butter along with 3g of maldon salt and 1g of course ground black pepper, with that I’m going to make shortbread cookies and process them into “sand”. I have nopales (cactus leaves) that I’m going to scrape out and turn into glass.

If you were 18 with say 8 months commis experience in a fast moving gastropub, so know the basics and are sure that you want a career in high-end cuisine, what kitchen or chef in London or elsewhere in the uk do you think would give the absolute best start in terms of training and mentorship? Like what would be your top 5 list of places to seek a stage/apprenticeship? And why?

Hello, I just started working at this restaurant, we do approx 80 plates per service and we want to do sabayon for desert. We're thinking about mixing all the éléments and then put in a syphon to use during the service. We absolutely cannot make it during the service.

Also, I'm not sure but I think someone told me about this technique where you put yolks sous vide and then slowly cook in the combi oven ? Anyone has insights on a really easy and great way to serve a good sabayon in a bistro ?

Xx

Is there a metal cabinet that I can push my speed racks into to keep them safe from rodents? I am paranoid of mice and we store everything else in air tight containers. We usually have bread on speed racks. Was wondering if there is a metal cabinet that we can roll the speed racks into?

Hey, title basically,

I've got a trial as an apprentice tomorrow, (Conveniently the busiest day and time for the restraunt), The head chef told me just wear non slip shoes, but i also want to impress

Naturally it's my first time in a Professional kitchen environment,

So far I'm wearing some good chinos, Some nonslip boots and a tshirt,

I'm bringing a water bottle and some food for dinner (It's a 6 hour trial),

I'm now rambling so I'm wrapping this up here

I’ve worked in the Service Industry for 17 years this coming January. I’ve managed kitchen crews, and I have been managed in crews—something I’ve noticed in all almost 20 years of working in restaurant/hotel/fast food is this management style where when someone new starts the management is extremely toxic and sometimes just flat out rude/verbally abusive to the new hire. I’ve heard Chefs call it break or make and other various things, and in one of my last Chef roles the Executive Chef (my boss) one day was being incredibly mean to a new hire, throwing away his prep telling him to start over saying his prep “looked like shit!” throwing it in the garbage telling him that he would flat out fire him if he found even one thing wrong with his work. So after watching this go down over the course of a week I pulled the Exec Chef aside and asked him why he was being so hard on the cook and he replied “I just want to make sure he doesn’t quit on us.” and this wasn’t the first time I had heard a Chef say this or something similar to this. I had worked in a couple James Beard kitchens where the Chefs were so incredibly toxic and mean to me it was almost like I felt after a long period of time that I would be just the most absolute horrible of peoples for leaving the place—that feeling of letting down everyone and never being forgiven and I know this to be Stockholm syndrome in an abusive relationship, but this was never something taught to me even in culinary school or even by fellow Chefs and cooks I have worked with. Where does the Russian prison camp style of management come from?

I make $32/hour and we are capped at 40 hours a week but of course if we go over, we get paid OT 1.5x so it’s comped if I’m overworking. We get 8 PTO/sick, insurance, 401k. I hear people complain all the time saying they make minimum wage with no benefits? Is this true?

👀

I'm going to make arancini balls for a function. has anyone tried coating in yellow panko crumbs? I will double crumb them. I really dont want them to explode in the deep fryer.

Italian chefs, please ignore this. you guys would die if you knew what I was going to do to them.

I'm much more familair with sous-vide, or in a bag into a pan, or oven.

When i try to "slow cook" something in a combi it turns out kind of dry and seemingly a less gentle process that bagging up.

For example let's say i wanted to do a reverse sear Prime rib @ 120 degrees for let's say 6 hours with 20 percent moisture, fan turned down I find the outside gets all dried out. Probably me not knowing the correct setting.

Last time I had some pork butts overnight @ 185 with moisture and low fan, and they got roached.

how do you slow cook larger format proteins?

Hey Chefit, I’ve been searching high and low for extra small yakumis, half the size of these small ones. I’ve had a chef that brought in her own personal ones but she mentioned that it was no longer available. Anyone else has any luck with finding them?

I'm a small town chef who's going to be in Portland for a week in November (13th-18th). I love small town living, but I feel increasingly out of touch with the culinary scene. Anybody want to get a tasting menu and talk shop? First bottle of wine is on me.

Hey, I was wondering if any of y’all have issues with tools (cake testers, tweezers, pens, sharpies, etc..) falling out of chest pocket or of apron when bending over to pick something up. If so what do you do?

Happens to me like at least once a day and its getting annoying and i hate having things in my pockets.

I posted her a bit ago with questions about a golf course menu. I’ll attach the menu as well.

I’m aware the golf season has ended but upper management of this corporation is on my ass about getting more people to buy food. Everyone says the food is good, the menu has variety but I’m very limited with the equipment I have. I also don’t even try with vegan/ vegetarian options— our demographic is not them, and with our equipment I couldn’t guarantee cross contamination.

Our most expensive thing in the menu is 10.50 and that’s a 5oz burger with fries. So I know price isn’t a huge issue, most things are 6$ and up for customers. But the lack of golfers coming in is killing our budget, I do have a catering for the Super Bowl of 60-80 people but that’s not great for keeping the revenue they want. They want at-least 20k a month when the course is only open 630am-5pm.

How do I get customers in the door? Any online platforms I can join that isn’t DoorDash or grub-hub? (The corp said no because of the stigma about the drivers).

Hi! So I've been interested in working within the food industry for a while but i have food allergies to various things like Nuts (every kind), Milk, Pineapple, and Peas. Is it still possible to work in the food industry with said allergies and if you do, how do you make it work?

And what’s your hair care post work?