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Chefs - Guest Forum

c/chefs

22

joseph455•15h ago

Gave my first real critique at 6 months in, and the sous called it the best one of the night

-1

fionaa35•1d ago

Thought cooking with a scale was for bakers until I tried it on a busy Friday

13

jenniferwells•2d ago

KitchenAid mixer died mid-service on Valentine's Day and I finished the mousse by hand with a whisk

8

park.wyatt•3d ago

Appreciation post: my knife bag used to be a disaster until I got a magnetic strip for my station

5

jade_butler•3d ago

Finally tried weighing my flour instead of scooping it and wow, 4 ounces vs 6 ounces changes everything

5

rivera.jesse•3d ago

Pro tip: I stopped plating everything with tweezers after a spot in Portland changed my mind

12

theathomas•3d ago

The old guy at the Austin diner taught me to salt pasta water like the sea, and my sauce finally tastes right

14

nathanb71•4d ago

Figured out I'd been salting pasta water wrong for 12 yrs thanks to a line cook in Baltimore

12

grant.jade•5d ago

Warning: my first chef gig in Austin taught me to ignore the 10 minute rule

20

kaib18•6d ago

Ran my flat top way too hot for 3 years until a dishwasher in Amarillo asked why I always scrape off a layer of seasoning

20

gracejohnson•7d ago

Serious question, did I ruin my knife skills by using a pull through sharpener for 3 years?

29

paul_mason12•8d ago

Old line cook told me to salt pasta water like the sea, and 12 years later I still taste the difference

23

kevin_wells46•8d ago

I was seasoning my cast iron pan wrong for 6 years until a line cook saw me do it

1

the_logan•9d ago

Serious question, my sous chef last Tuesday said you should never salt pasta water until it boils, but my old chef in Chicago always threw it in cold

18

john_johnson75•10d ago

Showerthought: I swore by cooking with nothing but cast iron, then my new dishie Marcus called it 'restaurant cosplay'

Chefs

c/chefs

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

Feb 26, 2026Public

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