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Chefs - The Design Community Hub

c/chefs

4

jade618•14h ago

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

25

leob93•1d ago

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

3

anna_henderson76•2d ago

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

20

rose_murray•2d ago

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

23

pipergonzalez•4d ago

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

4

diana_bell74•4d ago

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

7

jennifer_fisher•6d 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

21

troy_butler7•12d ago

I used to taste everything with a clean spoon, now I just use the same one and wipe it

2

the_leo•13d ago

Line cook at a spot in Austin showed me his mise en place setup, and I've never prepped onions the same way

27

diana_bell74•15d ago

Switched from a flat top to a cast iron plancha at my diner in Boise and the sear on my burgers finally showed up

4

taylor_moore•16d ago

Showerthought: tossed my 20 year old knife roll for a $12 magnetic bar and my back thanks me

24

avery721•17d ago

Burnt 40 portions of sauce at the Saturday rush and had to think fast

10

henderson.hugo•17d ago

Can we talk about how I was slicing brisket the whole time with a dull knife?

15

emmar75•17d ago

I brined a 22 lb turkey in pickle juice before Thanksgiving service and the skin turned to rubber

9

craig.michael•20d ago

Used to eyeball every sear on the flat top, now I use a $12 IR thermometer and my steaks come out the same every time

Chefs

c/chefs

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

Feb 24, 2026Public

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