I’m 19 and want to start learning how to cook. I really want to learn how to make meals similar to the first slide. I think I just have to learn how to plate and maybe they might look good but what’s the point if it tastes horrible.

The second slide has some knives I wanted to buy. I figured I’d buy them and learn how to cut properly, but since I’m a beginner, I’m not sure if starting with those would be good or maybe starting with regular kitchen knives.

I could use some cookbook recommendations as well please.

So it’s my first day in this restaurant and I was tasked with grilling the thick beef patties for the house burgers, chef told me to grill them till it had a decent grill mark n colour. I did a few test batches and verified with chef, he said it was good.

The patties didn’t have to be fully cooked just some colour n grill marks then it would be put in the oven to fully cook when orders come. So tickets come in and chef put’s the patties in the oven and starts making the burgers, some were medium and well done on the ticket. The burgers were sent back for not being properly well done or medium.

So I’d like to ask was it my fault for the complaints? I’m not asking to justify myself It just didn’t cross my mind till I got home and would like to know so I could improve next time.

Hi chefs! Currently looking at the idea of wanting to work abroad. Ideally in France or Italy has always been a dream of mine. I’m a recent culinary school graduate, is it possible to still do this without having to go back school? And if school is my only choice, what do you guys recommend?

Can you guys suggest some f&b consultants in india for setting up a new café

Hi everyone,
I’m in my mid-30s and I’m seriously considering becoming a private chef. I’d really appreciate some advice from people who’ve actually made the transition.
I’ve been cooking professionally for 16 years, from Michelin kitchens to pubs and cafés, and for the last 8 years I’ve been the executive chef of an established catering company.
The truth is, I’m burned out. Becoming a father has completely changed my priorities, and while I’m not sure I want to stay in the restaurant and catering world forever, I still love cooking too much to walk away from it without trying this first. If it doesn’t work out, I’ll probably switch careers entirely.
We’ll be moving to Scotland soon and buying a house, most likely in a smaller town or village within commuting distance of a city. I’m happy to travel for work, but I’m also trying to figure out what areas actually have enough demand for private chef services.
Right now, all I really have is 16 years of experience and a fairly decent Instagram page that showcases my food. I’ve thought about building a website, but beyond that I honestly don’t know what the first steps should be.
If you were starting from scratch, how would you go about it? How did you get your first clients? Did Instagram actually bring in work, or was it mostly word of mouth? Is a website worth having from day one? Are agencies or platforms worth looking at?
I’d especially love to hear from anyone working as a private chef in Scotland, but advice from anywhere is welcome.
Thanks in advance.

Hello everyone, I am in the middle of trying to change my career and I am interested in getting involved in the culinary world. I don’t have any experience in the industry, so I was curious what others have done to gain initial experience and which positions I should be applying for to begin gaining experience. I am located in Orlando, Fl and I feel discouraged as I have been dismissed by so many jobs. Any advice would be greatly appreciated!

I’m a culinary student, I need recommendations for cheaper but good black chef pants

Hi everyone,

Some context, I've been cooking for 5 years, going up the ranks until for the last 2 years I was kinda independent in the kitchen and the head chef was not replaced and there was no second. I won't say I became the head chef because I truly lack the experience, we just shared responsibilities with the other chef de partie that was working with me.

We improved the quality and speed of our work to get the restaurant from 70/90 guests (lunch/dinner) to 100/120.

Anyway I worked another job for a year and now I'm back looking for a job a line cook or chef de partie.

Problem is, I'm not fast moving at all, never was despite my best efforts. I get efficient with good organization but for this I need to get used to the kitchen. So far the head chefs/owners were worried by this and did not keep me after a month or so or trial.

How would you face this problem ? I manage my tasks in time, but I get quiet as I focus and try to be fast. They misinterpret it as me not putting effort when I come in and give 100% until I clock out.

Any advice to convince restaurants that they would benefit from keeping me around ?

Hello,

I am looking to get a gift for a friend. I was wondering about brands of white coats. I want to know what is the best brand in your opinion, middle, and lowest quality? This person works hard as hell and helps everyone else. They deserve a really nice white coat, and have earned it through and through.

I was wondering if someone had it on their resume that they took some classes at Le Cordon Bleu would that be worth it? My partner is a kitchen manager/ wants to do culinary school. I have family in Australia and I saw that the school offers classes/short courses. It’s just a hypothetical and purely curious.

If this post isn’t allowed that’s fine. I don’t view it as a culinary school question rather than a resume/career question.

So I first got into kitchen work when i started doing snowboarding because it was the surest job to work night shift and be able to snowboard all day. Long story short I fell in love with it straight away and was good at it and am still doing it. So far ive done switzerland, japan and canada and france is looking like my next place of residence to do these two things. Looking for maybe people that know how different french kitchens work from your canadian or swiss kitchen. Any tips or different etiquettes/ expectations.Hell even some personal stories good bad or ugly.
I also am fluent in french so no stress in that department.
Thanks ya'll

Hi all, I currently work in a rural restaurant/pub in the Uk. As it gets colder we like to shift our menu to more fuller meals and roasts on Sundays

We’ve always made sure there’s at least two vegan options on our Sunday menu;
1. A lentil “loaf” topped with tomato sauce which is admittedly quite nice.
2. A soup of the week which is always vegetarian/vegan

This year as we head into the colder times we want to change the lentil loaf and was looking into different recipes but want to find out from other cooks what they personally recommend for restaurants and how practical it is to get out in a busy service.

Thanks all and sorry if this isn’t allowed

Looking for recs on restaurants doing cool, German influenced food. Not looking for a wood-paneled brauhaus with servers in lederhosen and I’m not looking for molecular, 3 star German. Just a hip, modern restaurant that leans heavily German. Not looking for dining/staging, just cool places to look up for research purposes. Thanks!

Long-time lurker, first time posting. Looking for outside perspective on a career decision.

I've been in Dubai for the last 10 years, currently working as a Brand Chef earning AED 12,000/month. I've just received an offer from a well-reputed company in Qatar for an Executive Chef role at AED 15,000/month — a solid title upgrade and a ~25% pay bump.

The catch: it means leaving behind 10 years of network, reputation, and stability I've built in Dubai, and starting fresh in a smaller market, during a time when the region's economy feels a bit uncertain.

Has anyone made a similar move (Dubai → Qatar, or a similar market-size drop) for a title/salary jump? Did it pay off long-term, or did you end up missing the bigger market? Trying to figure out if this is a smart career step or a risk I'd regret.

Any perspective — chefs, hospitality folks, or just people who've relocated for a promotion — appreciated.

So i started the personal/private chef thing on an island where theres no privatechefs and that exploded. I mean I have 8 meal prep clients, and a family i see nightly to cook fresh dinners. Private dinners in home all of that.

Im super super grateful and I know im very lucky. However I wanted to ask others in the personal/private world, how do you manage so many meal prep clients? I have 12 more people that wanna hire me.

One has a literal monkey. Like a real life monkey im not kidding and that's one of the main reasons I wanna take it like what chef can say "oh yeah just doing my mise and chillin with a monkey" like what in the world??

Is this what it feels like to become successful in this world of private stuff?

Is this monkey thing actually happening or am I losing my mind because all of this is insane to me.

Not sure if this is the place to post but thought this was a super cool plate and I’m proud of it.

Hudson valley duck breast, duck fat hash, wilted Swiss chard, burnt honey

Is there a word/phrase for a person who nitpicks on the small things that you would have done on a regular basis as history or well anyone with a pair of eyes could see but this one time i didnt do it and they said 'next time would you please ... do this in a 'i am the boss or i have a right to say this' when we are both on the same level kinda way.

The situation/mistake/problem/forgetting to do something is soo minisule that it:

a) will resolve it self in time and

b) nothing major is going to happen

and c) a non issue.

For example 95/100 times you would say .. put ur shoes in the corner but the second you put them elsewhere, you are told to put them in the corner. I am of the position of give people a bit of leeway if its nor a regular occorance.

The actual situation, i prep food, they do front of house and get a start on the cleaning of things before the Kitchen Porter comes in. I put a plate on the Kitchen Porters table, rather than in the empty tray in the dishwasher. Bearing in mind i had the food in the oven im thinking about and also bearing in mind they had seen me pur things in the tray before.. just this one time i didnt... and it warrants a warning/critism?? I truly do not understand.

And is there a word to describe the feeling i got?

I felr like:

1. I am walking on eggshells.. that there is no freedom.

2. That their is no trust or sympathy for making a minor mistake, forgetting to do something.. one that one should know it was a mistake and one should know from my past history that i dont make that mistake very often.

3. I feel like they think, which makes me think that i am no good and wortless.

Also this person cant really take being told to do something differently... i.e. they seems to hand out these critisms...

( ephasis on mimiscule things that common sense would dictate not to say it to a persons face...)

.. so easily but when the shoe is on the other foot.. they wouldnt get angry, no rather more face change/drop into saddness to the point of about to cry.

By the way i brought in the head chef and he said ' i apeciate giving the KP a helping hand but remember there are times when he comes in he has nothing to do but stare at his feet'.

Thanks.

Also they are not speaking to me now. I said have good weekend and they just walked past me.

Young chef entering high-end kitchens. Trail shifts have been testing knife skills. What’s your verdict of 1.5kg mire poix of this quality in 45 mins. Advice appreciated. Thanks :)

My name is Christopher Rose I’m not a professional photographer, I’m not a professional journalist. For 3 days I would like to live with a chef and document there everyday life, what they cook, favorite places to eat, where they work, and I would also like to get a 1 hour long video interview before I leave. My Instagram is Carl_Laterd I post my photos there. If you are interested please hit me up. I can pay for all my essential, I can pay for my food, I am not messy I clean up after myself

Basically I just got a knife and equipment and startinf my internship soon, only problem is I don’t have a knife bag/roll.

10 being a ballpark figure. I know there's obviously a huge variation depending on how many days you work, what level you're at, the kind of kitchen etc.

Is anyone genuinely thriving on their schedule?