I'm ready to go back to work. So I can complain about being at work. What’s the thing you miss most about your line?4yr ⋅ brandyn-r ⋅ r/Chefs
First year of depression. Noone likes talking about it in the kitchen, and its even harder when there is noone who will listen. Last year I fought my first battle and won. So here is my ode to the light at the end of that long dark tunnel that so many walk alone.4yr ⋅ itty-bitty-turtle ⋅ r/Chefs
Because why go look to see if one has already been opened before opening another? What's your biggest pet peeve?4yr ⋅ Donna_Matrix699 ⋅ r/Chefs
My job just gave me more freedom and responsibilities, not quite a chef, just a line cook but wanted to share my first special, stuffed peppers 😋4yr ⋅ nbrytczuk ⋅ r/Chefs
The plated pic. Korean Kamp Fire: bulgogi baked beans, Korean BBQ kalbo short ribs, cornbread4yr ⋅ nanz78 ⋅ r/Chefs
Just had lunch at the fat duck- my husband told them I was a cake maker and they presented me with a spoon with “for your future cooking adventures Victoria” engraved on it- just amazing5yr ⋅ bathtub69 ⋅ r/Chefs
Spending the night breaking down boxes and lining this up. Teaching the new kids what fifo means.5yr ⋅ I-figured-as-much ⋅ r/Chefs
Scallop slipped out of the tongs and splashed me with rippin clarified butter.. 3rd worst burn in my career. Doesn't even touch flat cleaner or steam burning both hands lol5yr ⋅ chefAKwithalazerbeam ⋅ r/Chefs
Seared scallops on sauted potato, served with melon e prosciutto, roasted cherry tomato, quinoa and a mild chilli chimmichurri. Its my 1st special in a while.. would apreciate any feedback.5yr ⋅ drunken_tussel ⋅ r/Chefs
My wife started her own cake business this year. This was her latest cake... so proud.....5yr ⋅ bathtub69 ⋅ r/Chefs
Duck confit and foie gras dumpling with duck broth candied orange and allium6yr ⋅ stonecoldateass ⋅ r/Chefs
So a friend sent me this picture. Do these look like burns from the day to day grind to any of you? They look more like self harm wounds. Idk maybe this guy has the worst luck ever.5yr ⋅ GeniusTheFourth ⋅ r/Chefs
Just a pastry chef jumping in to show you my coconut bavouas with handmade passion fruit caviar and fresh strawberry sorbet ! All from scratch :)5yr ⋅ manateequeen1256 ⋅ r/Chefs
This is why you don't wipe your knives on your hip. Apprentice stabbed himself doing the back and forth wipe with a filleting knife. Puncture to thigh section of the right leg.5yr ⋅ drunken_tussel ⋅ r/Chefs
Alright guys, roast me. Amouse Bouche for upcoming Valentine’s Day menu. Wonton Pickle cup. Beets, carrots, ginger and fennel. Input and constructive criticism wanted.5yr ⋅ Nerfball3000 ⋅ r/Chefs
Some amazingly delicious scratch made lasagna with fresh pasta, sausage tomato sauce, and Parmesan bechamel5yr ⋅ punkandpie ⋅ r/Chefs
Made a delicious snack this morning... custard crepes with blueberry compote5yr ⋅ punkandpie ⋅ r/Chefs
[The wall of knowledge] leaving my current situation at the end of this week. Taking a souvenir5yr ⋅ pliantsundew ⋅ r/Chefs
Lightened up Thai green curry because its hot where I live and the owner just came in to tell me its too hot for curry and for me not to do it hahaha. (Before she had seen it or tasted it)5yr ⋅ heshmigo ⋅ r/Chefs
Just made this from scratch- including dough, with my 4 year old. Proud father, she balanced the acid/ sugar/ salt in the tomato sauce to perfection, and was asking to taste basil raw and fried to compare tastes... :)5yr ⋅ bathtub69 ⋅ r/Chefs
A xanax bar is the only bar he'll be working tonight. One of my servers was so messed up he couldnt even write out specials5yr ⋅ CheezStankBeroteros ⋅ r/Chefs
Chefs day off home cooking. Mexican style pork stew (instantpot) with cheese, avocado, tapatio, and a bit of fresh lime on top.5yr ⋅ punkandpie ⋅ r/Chefs
Wild mountain char, whitewine&chive sauce, fennel/juniper pickled cucumber, deep fried kale, root mash(carrots, celeriac, potatoes and turnips) topped with watercress. Cnc please!5yr ⋅ manbellybig ⋅ r/Chefs
lamb shank - safron risotto made with carolina rice middles from anson mills7yr ⋅ forkedshirts ⋅ r/Chefs
Can anyone tell me what this J.A. Henckels tool/gadget is?? I have Googled for hours and have asked many chefs and have had no luck. Do you know what it is??5yr ⋅ chefseandecoste ⋅ r/Chefs
Looking for advice/constructive criticism on my dish. - Glazed pork belly with a watermelon salad and pickled watermelon skin5yr ⋅ LuneyTune72 ⋅ r/Chefs
Hand made by me. AEB-L steel, copper liners, carbon fibre bolster, maple Burl handle8yr ⋅ F1ghtmast3r ⋅ r/Chefs
I've never had much of a future, I've fucked up, I've battled addiction and many other things in my life, but other than my son, this is something that I'm immensely proud of. Time to turn my life around!9yr ⋅ jake_newton ⋅ r/Chefs
I dont agree with the salad plate, but it's the best I could do with all of our other plates not looking as good. Ahi Tuna over seaweed with soy sauce and a wasabi aioli. Selling like hotcakes.6yr ⋅ Boba_Fett_38 ⋅ r/Chefs
Miso glazed salmon. Butternut squash puree. Charred broccolini. Salmon skin crackling.5yr ⋅ erichw2189 ⋅ r/Chefs
App special this week. Crab stuffed eggs, arugula salad topped with swimmers and lemon aoli5yr ⋅ jumplittlechurcho ⋅ r/Chefs
Just got this beauty, Damask rose petal syrup. I was really only planning to use it on apple tarts, but what else could I use it with besides drinks?6yr ⋅ Leakyz-Beakyz ⋅ r/Chefs
Since my chef brother died, I have no one to give me ideas about what to do with this abundance. Any ideas?6yr ⋅ kerican ⋅ r/Chefs
