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c/chefs

27

mark_cooper•1d ago

Picked between a $40 Victorinox and a $180 Japanese gyuto for my first real knife

10

christopher402•1d ago

A line cook in Kansas City showed me the squeeze bottle trick that fixed my plating at 2am

1

jade738•2d ago

DAE lose their mind when servers call every pasta dish 'noodles'?

17

wendy_park76•3d ago

TIL the average restaurant throws out 4 to 10 percent of the food it buys before it ever hits a plate

8

jason524•4d ago

Why does nobody talk about mise en place when you're slammed on a Friday

27

irisg57•4d ago

Showerthought: the regular who sent back his soup 3 times then asked for my recipe

25

reesepatel•5d ago

Switched my mise en place to quart containers after 6 weeks, and I actually got slower

0

blair626•8d ago

Tried a 3 minute egg at 212F on a $12 bet, and I'm still hearing about it

12

nelson.cameron•8d ago

Told my sous to stop plating with tweezers on our $28 bistro menu, and the ticket times dropped 4 minutes

21

wendy72•9d ago

Finally got my hollandaise to stop breaking, turns out my butter was too hot the whole time

24

skyler_adams•9d ago

Rant: A customer at my brunch shift in Savannah sent back the hollandaise because it was "too yellow"

13

ericb66•11d ago

I wasted $200 on a cheap knife set and finally bought one $150 chef's knife instead

2

miab87•12d ago

Rant: I picked the $400 Vitamix over the $150 Ninja for my soup purées and now I'm second guessing myself

24

jesse_nguyen•12d ago

Hot take: my walk-in cooler died on a Friday night and I lost $900 of product

7

janab82•13d ago

The dishwasher at my last gig told me to salt my pasta water after it boils, not before

Chefs

c/chefs

A community for chefs to share tips, discuss the trade, and connect

Feb 26, 2026Public

129

Members

167

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Chefs - nhfree.com