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Chefs - The Design Community Hub

c/chefs

23

schmidt.blake•1d ago

Hot take: I stopped blanching my fries twice and nobody in the dining room could tell

29

the_viola•1d ago

Dropped $1,400 on a used reach-in cooler from a restaurant auction in Cleveland and it quit cooling in 9 days

21

finleybutler•1d ago

Why does nobody mention that a bushel of sweet corn only yields about 18 dozen cobs worth of cut kernels

7

cameron_martin10•3d ago

Switched from a 10 inch chef knife to a 12 inch for catering prep and my wrists hate me

3

blaker75•5d ago

I hit 400 pounds of onions diced last Tuesday and my wrist feels like a wet noodle

1

simon_chen•8d ago

Serious question, did that $12 fish spatula from the restaurant supply place in Chicago actually beat my tongs?

15

amy302•9d ago

Found out my knife roll has been sitting in the wrong spot for 2 years (my back knows it)

16

schmidt.blake•9d ago

Why does nobody warn you about overproofing dough in a hot kitchen?

4

jade618•10d ago

Serious question, I stopped blanching my fries twice and nobody in the kitchen noticed for 6 weeks

25

leob93•10d ago

My 58 year old line cook buddy thinks tasting spoons are for rookies and honestly he might be onto something

3

anna_henderson76•12d ago

Vent: I looked up how much salt actually goes into a pot of restaurant stock

20

rose_murray•12d ago

Ran out of kosher salt mid dinner rush and grabbed the flaky stuff by mistake

23

pipergonzalez•13d ago

Spent 45 minutes looking for my bench scraper in a 12x12 kitchen

4

diana_bell74•14d ago

Line cook smoker vs home smoker, went with the used offset for $180 and my brisket game flipped

7

jennifer_fisher•16d ago

A line cook in Nashville told me to stop seasoning fries right out of the fryer, and the difference after 30 seconds is honestly kind of annoying

Chefs

c/chefs

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

Feb 24, 2026Public

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