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the_max•1h ago

Unpopular opinion: resting steaks on a wire rack beats the towel wrap every time

4

the_brian•1d ago

I had to choose between a flat top and a second oven for my egg station, and I went flat top

4

juliarodriguez•5d ago

Line cooks fight me on this, but a cheap laser thermometer fixed our flat top

25

amy_craig28•6d ago

My knife skills class in Chicago made me worse for 6 weeks before it made me better

18

blake792•6d ago

Rant: my sauce broke 3 times at Saturday service until I switched to cold butter

10

king.val•8d ago

I finally get why the old saute cook at my first job in Baltimore said never trust a clean flat top at 10pm

31

kimfisher•9d ago

Went from grinding my own burger blend to just asking the butcher for 80/20 chuck, and my Friday service got way smoother

30

cole_flores44•9d ago

The sous at my old spot in Chicago salted pasta water 'til it tasted like the sea and I think that advice is garbage

-3

sage_moore37•9d ago

Line cook on my station quit mid-service last Friday and I got stuck with his prep list

15

christopher_henderson•9d ago

Can we talk about how I plate now vs 5 years ago? Smaller piles, way more sauce

18

irisowens•11d ago

The grill cook at a diner in Phoenix taught me one trick with burgers and it fixed my whole service

4

claire_young76•13d ago

I started weighing my salt instead of eyeballing it and my bread went from flat to perfect in 3 weeks

12

sagecooper•15d ago

Chef at my old spot swore by oiling the grill grates before every single service, and I rolled my eyes for 2 months

24

harper914•17d ago

PSA: I started salting my pasta water after the boil, and one regular sent it back

16

keith_bennett•18d ago

I told my line cook that weighing ingredients was overrated, and 8 weeks later I had to eat my words in front of the whole crew

Chefs

c/chefs

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

Feb 21, 2026Public

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