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Chefs - Talk Freely
c/chefs
19
c/chefs
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the_charles
•
15h ago
Unpopular opinion: I stopped weighing pasta after 4 months of nightly dinner service and my plates got better
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9
c/chefs
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fisher.daniel
•
1d ago
My old sous chef said to salt pasta water like the sea and I finally tried it his way
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1
c/chefs
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the_lucas
•
4d ago
Line cook at my old spot in Portland said salt your pasta water like the sea, and I've been embarrassed about my old pasta for 6 years
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18
c/chefs
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gray6
•
4d ago
Just realized I used to salt pasta water like I was seasoning a soup, now I do it like I'm paying the water bill
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23
c/chefs
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lisa5
•
5d ago
Dropped $180 on a chamber vacuum sealer for my sous vide short ribs, and it changed how I prep
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16
c/chefs
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betty136
•
5d ago
Fired a cook mid-rush on a Friday for serving pink chicken, and I'd do it again
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7
c/chefs
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the_henry
•
10d ago
Paring knife vs chef's knife for breaking down chickens, and I'm never going back
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11
c/chefs
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the_jamie
•
10d ago
A dishwasher at my old spot in Portland told me to taste the water before I seasoned anything
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6
c/chefs
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james_singh7
•
10d ago
Chose a 40 seat private dinner over the food truck gig at the Raleigh night market, and I'm glad I did
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7
c/chefs
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betty136
•
12d ago
Can we talk about the vinegar trick that finally got the burnt smell out of my pizza oven
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14
c/chefs
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sagep19
•
13d ago
DAE have servers who say "heard" instead of actually confirming the ticket?
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8
c/chefs
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the_jason
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13d ago
Thought mise en place was overrated prep theater until a Friday rush taught me otherwise
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3
c/chefs
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daniel857
•
13d ago
TIL I was slicing brisket against the grain the wrong way for 3 whole months at my new job
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15
c/chefs
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nina_johnson86
•
13d ago
Why does nobody talk about the ticket rail as a teaching tool
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15
c/chefs
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margaret_jackson73
•
14d ago
Pro tip: When the health inspector showed up mid dinner rush I had to choose between tossing a full hotel pan of short ribs or serving them. I chose wrong.
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