Order mistake, ended up with 25 truffles at home. What would you do with all this?5mo ⋅ scarabin ⋅ r/Chefit
One of the mains for our new menu at our French Indochina-fusion steakhouse. £48, what do you think? Plate too crowded maybe?1yr ⋅ djsedna ⋅ r/Chefit
I mean, I've never really been a spaghetti guy, but maybe I'm a spaghetti guy now.1yr ⋅ spennychurch ⋅ r/Chefit
Is there a name for textured fries like this? Best frozen fries supplier?1mo ⋅ Fuck-Ketchup ⋅ r/Chefit
My gf got me this mini ceramic “Dutch oven,” any ideas on how I could use it?1yr ⋅ RonaldSteezly ⋅ r/Chefit
Preschool I cook for just moved into a defunct elementary school. Is this stove supposed to always be warm?1yr ⋅ LeninaCrowneIn2020 ⋅ r/Chefit
Many tears were shed making pickled onions. Any tips that actually work to not cry your soul out?1yr ⋅ johnnyappleseed1017 ⋅ r/Chefit
Sometimes I hate this business - FB message I got today from a customer5mo ⋅ TheAnswerEK42 ⋅ r/Chefit
570 bread rolls, 40 baguettes, 25 brioche, 24 sourdoughs and 10 white breads later; it’s 02AM and I’m over-caffeinated but I sure love being a baker and a chef3yr ⋅ Isabethen ⋅ r/Chefit
16 years old, just a lemon meringue pie with a raspberry sauce that I made for a competition.1yr ⋅ Fantastic-Panic-61 ⋅ r/Chefit
Morning prep, 60 breast, keep legs for another dish, chest and wings for stock.1yr ⋅ onetrikponi ⋅ r/Chefit
Roasted, pickled and fresh radish, fermented black rice vinegar gastrique, crispy onions, roasted onion puree.1yr ⋅ Eightysix_Ginger ⋅ r/Chefit
Braised Maple Leaf Farms duck leg with roasted turnips and greens, served over gigante bean puree.1yr ⋅ Beelzebubbbbles ⋅ r/Chefit
is there a reason why this would happen naturally? or are the packers hiding oxidized beef with fresh beef?4mo ⋅ SweetJ138 ⋅ r/Chefit
Hand foraged Morels, fresh caught Walleye, hand foraged Anne’s shells n white cheddar.10mo ⋅ Brewmaster30 ⋅ r/Chefit
First try at a wedding cake and it was my own. Pretty proud of the cake. And very happy to call this lady my wife!3yr ⋅ MaverickMN ⋅ r/Chefit
Im almost 30 years old and food shaped like dicks will never stop being funny.3wk ⋅ frinkthaging ⋅ r/Chefit
The chocolate and raspberry panna cotta I plan to run on Valentine’s Day2mo ⋅ mental_help_please ⋅ r/Chefit
Leaving the industry after a decade. Bittersweet. Unpacked my knife roll. Best of luck to everyone still in the game.3yr ⋅ hanzter1 ⋅ r/Chefit
Half a bottle of champagne in one glass, merry fucking Christmas closers.1yr ⋅ Solid_Gold_OG ⋅ r/Chefit
Best sensation ever! The panic of getting inspected but the A at the end of the day, is the best!3yr ⋅ fattyfoodie ⋅ r/Chefit
Ordered these mussels from fancy-ish restaurant. Are they really okay?11mo ⋅ i_program_stuff ⋅ r/Chefit
My students, all home cooks, kinda crushed their souffles in my class tonight. I feel like a proud dad.3yr ⋅ SpeakEasyChef ⋅ r/Chefit
Is this a reasonable amount of equipment for cooks to buy for themselves?1yr ⋅ bedrosiansbeard ⋅ r/Chefit
18 years of making these, and I still hold my breath a bit each time. Star Anise and Black Pepper Souffles.3yr ⋅ SpeakEasyChef ⋅ r/Chefit
Butter poached lobster tails & risotto. How can I make this look better?1mo ⋅ grievoustomcat6 ⋅ r/Chefit
Got this set of Mauviel Cuprinox from a closed restaurant paid around 800 USD for it1yr ⋅ corona3700 ⋅ r/Chefit
Tomato and spinach tartare with soy cured egg yolk and garlic confit. First time, suggestions welcome!1yr ⋅ heedtheunderverse ⋅ r/Chefit
On account of everyone clowning on that other guy, post knife rolls that have actually seen a line.1yr ⋅ MercTreads ⋅ r/Chefit
Although building code doesn't require a vent hood over an island range, I literally couldn't sear over high heat without filling my house with smoke. So today was a big day.3yr ⋅ SpeakEasyChef ⋅ r/Chefit
Since I'm not working for the first Valentine's of our relationship, I asked my wife what she'd want me to cook for her. She said, Honestly? A bunch of pastries. Plum Almond Cake, Babka, White Chocolate Tarts with Lavender and Lemon, Dark Chocolate Strawberry Bombes, and Milk Bread3yr ⋅ SpeakEasyChef ⋅ r/Chefit
Update Chelf on the shelf day 1 - easing in gently with a snow angel before they find him with drug paraphernalia1yr ⋅ PhoebeReeves25 ⋅ r/Chefit
any advices to a young chef about staying mentally strong and managing off-duty stress? Im a 21 y.o. demi cdp at a Michelin star fine dining restaurant and just realised that i dont look like 21 anymore (currently have 3 years of culinary experience)1yr ⋅ lsdlottery ⋅ r/Chefit
Butter nut squash Risotto / pan seared flounder basted in truffle butter.1yr ⋅ Thechefanderson ⋅ r/Chefit
Kitchen is closing up for the long Chinese New Year weekend and Chef let us took home some bread to bring back to our hometowns. Work is tough, but it does pay off sometimes1yr ⋅ Kcarott ⋅ r/Chefit
I’m almost 30 years old and food shaped like dicks will never stop being funny.3yr ⋅ mouse_roy ⋅ r/Chefit
Help! Lunch shift's fuckup is now my problem. I need a use for roughly 40 eggs (Steakhouse)2wk ⋅ TheCrazyViking99 ⋅ r/Chefit
Raindeer heart, will marinate it for 24hrs and pan fry like steak with butter,garlic and herbs :)1yr ⋅ Curious-Ear-1717 ⋅ r/Chefit
Can anyone help me with the official name for these bowls/(we call them boats). We need to order more of them but can’t find what there actually called. Thanks!1yr ⋅ Might-Be-Wrong ⋅ r/Chefit
not a chef by trade I love cooking tho and I made this NY strip lobster risotto and asparagus for my girlfriends birthday meal!1yr ⋅ Infamous_Chapter8585 ⋅ r/Chefit
I’m a line cook at a resort and I’ve been practicing my plating for a mystery box chef assessment coming up. Any tips or advice on plating or technique would be appreciated.1yr ⋅ blarghflarglegargle ⋅ r/Chefit
Sous vide duck breast, pomme paleau, fresh greens with figs and roasted pecans1yr ⋅ LongjumpingCheck2638 ⋅ r/Chefit
Gifted an isi hot/cold whipper. What should I make first? Any tips or awesome recipe ideas?1yr ⋅ Macsimus15 ⋅ r/Chefit
Hand made Gnudi, lemon thyme beurre blanc, toasted pine nuts, ricotta, parsley1yr ⋅ Wmasch ⋅ r/Chefit
Opening a new restaurant. This is one of my dishes. Duck breast shoyu with udon noodles and wok charred maitake, onion and cabbage. Six minute marinated egg2yr ⋅ thecunninglinguister ⋅ r/Chefit
New restaurant, new line. Open fire kitchen. Currently charing some kumquats3yr ⋅ gucciman269 ⋅ r/Chefit
Instagram cooking in 2023: an uncleaned (raw?) baby beet cut in half with some pesto. WTF man lol.11mo ⋅ Substantial-Pitch-79 ⋅ r/Chefit
Plating help miso carbonara topped with pork jowl & shiitake mushrooms3wk ⋅ Disneymomdumptruck ⋅ r/Chefit
lobster- beurre monte-celeriac-green asparagus- kohlrabi ravioli1yr ⋅ AggressiveCitron9882 ⋅ r/Chefit
I turned 31 today. My mother-in-law decided it was time I had my own set instead of always borrowing hers.2yr ⋅ MiWheele ⋅ r/Chefit
