Since we are on the topic, I thought I would leave this here...4d ⋅ FabricateH3ro3 ⋅ r/KitchenConfidential
After 14 years working in kitchens from school caterers to Michelin stars it’s time to sign off for a new challenge. Peace out ✌️1yr ⋅ psycho-mouse ⋅ r/KitchenConfidential
R.I.P cooper.... The best exterminator this place has had for 13years1yr ⋅ bolierchef92 ⋅ r/KitchenConfidential
Our chef and father passed away earlier this month. Reopening tomorrow and not sure how we’re going to do it without him.1yr ⋅ Salchipapas695 ⋅ r/KitchenConfidential
Promoted a dishwasher to prep cook, she worked her ass off, promoted her to line cook, continued to crush it. Tomorrow I’m giving her, her first knife of her own for her hard work.3yr ⋅ redleader5ive ⋅ r/KitchenConfidential
It’s been a while. Here is the meth head’s latest brainstorm.4mo ⋅ Cheeseisextra ⋅ r/KitchenConfidential
I hired this guy about 10 years ago right out of culinary school to work 3rd shift at a donut shop I was running... reading this has immeasurably brightened my life11mo ⋅ Finneagan ⋅ r/KitchenConfidential
Question: how do you feel about burgers becoming huge sloppy messes? Have we gone wrong somewhere?2yr ⋅ Moleman_G ⋅ r/KitchenConfidential
Top 5 yelp review of my restaurant. Who cares he didn't even eat.1yr ⋅ MastrJawa ⋅ r/KitchenConfidential
8 hours of labor later.... [Crouquembouche / French profiterole tower wedding ‘cake’]11mo ⋅ PastrychefAngry ⋅ r/KitchenConfidential
I’ve built my dream. Wagyu omakase, 14 seats maximum, one table per day. 5 days a week. Grills on the counter, buff back kitchen. (Prep time photo)2yr ⋅ dgsphn ⋅ r/KitchenConfidential
Table had just ordered and the server was already done with them1wk ⋅ DocThel ⋅ r/KitchenConfidential
Found this on Facebook and thought it would fit here10mo ⋅ mistress_ravenclaw ⋅ r/KitchenConfidential
When the bartender asks chef for an ibuprofen on a slow night1yr ⋅ PlutoIsFake ⋅ r/KitchenConfidential
Chef calls me into his office. “This is for you” I’m in disbelief. It’s GORGEOUS10mo ⋅ Musegirl234 ⋅ r/KitchenConfidential
Hate writing this. Six years of service by these 9” Winco tongs. The spring was always so taught. The clicks were louder with more definition. I’ll replace you, physically. But you are irreplaceable.1yr ⋅ Sirnando138 ⋅ r/KitchenConfidential
My mouth dropped when I read this. Every resturant should do this. [Veggie Galaxy in Boston.]4yr ⋅ ohmytodd ⋅ r/KitchenConfidential
Found evidence of a possible line cook infestation, what's the best way of getting rid of them?2yr ⋅ MikeW86 ⋅ r/KitchenConfidential
I think the cooks hate our dishwasher. (cook intentionally poured soup in the sink and left it there)2yr ⋅ Yakkamota ⋅ r/KitchenConfidential
I’ve lost my best friend & the guy who taught me that the food always taste better when you click the tongs 3 times before flipping/plating it. RIP Phil, love you & miss the hell out of you1yr ⋅ lovelyb1ch66 ⋅ r/KitchenConfidential
After so many months, they're finally here. They're beautiful. No more plastic ramekins for our fine dining.2yr ⋅ Yakkamota ⋅ r/KitchenConfidential
I reduced orange soda to a syrup, and whipped it into the frosting of an opera cake. I did this just so I could call it Fanta of the Opera.4yr ⋅ Whind_Soull ⋅ r/KitchenConfidential
One of my cooks texted me this yesterday as I was running around the restaurant. He’s not inaccurate.1yr ⋅ KingStannisTheMannis ⋅ r/KitchenConfidential
Good luck to all of our kitchen comrades who have to work tonight/tomorrow night in the USA5yr ⋅ slideguy1013 ⋅ r/KitchenConfidential
I've seen too many i think I'm a chef memes. Here's the real struggle1yr ⋅ jlmckelvey91 ⋅ r/KitchenConfidential
The cafeteria chef who mixed mayo and ketchup together and called it his “secret sauce”11mo ⋅ ArthurDaTrainDayne ⋅ r/KitchenConfidential
My confit garlic came out so golden and happy and I just wanted to share it with someone.1yr ⋅ DoorstepCult ⋅ r/KitchenConfidential
So owner decided he's going to cook a couple days a week. This is his station. Yes we are open. 3wk ⋅ rossposse ⋅ r/KitchenConfidential
A proud head chef boast. My entire line this evening consists of young chefs under the legal drinking age. Former dishwashers and hosts. They have come so far this year.1yr ⋅ picklelife4life ⋅ r/KitchenConfidential
It's a beautiful thing when both sides of the house get along.11mo ⋅ NasalSnack ⋅ r/KitchenConfidential
I asked the new guy to split fingerling potatoes for dinner service 🤦2yr ⋅ tmouse92 ⋅ r/KitchenConfidential
Eggs.....so many eggs to crack and this is half of what we do daily.6mo ⋅ Unfair_Holiday_3549 ⋅ r/KitchenConfidential
This is Jim, and this is the GD best GM I’ve ever had. During the hard times being short handed he has no qualms of donning an apron and hitting the dish pit, help lighten our load. Forever grateful to this man! Some of us are lucky have this kind of management and cheers to those who help us out!3yr ⋅ mercenarychef ⋅ r/KitchenConfidential
She's my own daughter but her kitchen is a mess. Never thought I'd have to call the health inspector on my own family.1yr ⋅ FAT_Sammie232 ⋅ r/KitchenConfidential
One of my employees keeps this so clean, he did this after a 26k Saturday night. Show my guy Darian some love he deserves it and doesn’t get enough.2yr ⋅ RReags228 ⋅ r/KitchenConfidential
Is this not the perfect application for boh? (Found on Instagram)11mo ⋅ Splashmagnet ⋅ r/KitchenConfidential
AITAH for not letting them cook asparagus with plastic rubberbands left on them?3mo ⋅ Ragentnk ⋅ r/KitchenConfidential
Struggling, do I have a moral obligation to report a shit restaurant I just quit?11mo ⋅ BitCrack ⋅ r/KitchenConfidential
I feel as though I shouldn’t have to be writing notes like this, but it’s getting excessive2yr ⋅ Easy_Individual5197 ⋅ r/KitchenConfidential
just want to thank Timothee Chalamet for showing the world what a 19 year old line cook dresses like2yr ⋅ memelord152 ⋅ r/KitchenConfidential
These got cooked at 350° for over five hours. They are turkey skin shells.5mo ⋅ Cheeseisextra ⋅ r/KitchenConfidential
Do yall kill your lobsters before boiling them too? Or am I just dumb?1yr ⋅ Lemon_Turtle9418 ⋅ r/KitchenConfidential
3 Michelin star restaurant sous chef position in one of the most expensive places to live in the country: $15.50/hr AKA minimum wage1yr ⋅ necialspeeds ⋅ r/KitchenConfidential
Yup, it happened to us... Now, what am I gonna do with 3kg of fresh mint?2mo ⋅ Dbanzai ⋅ r/KitchenConfidential
Our shelf broke over night that holds all of our line plates.2mo ⋅ wizardferret ⋅ r/KitchenConfidential
4 months ago, this guy was a dishwasher with little motivation. Today, he is a cook who can brunoise chives with a knife he sharpened. I am extremely proud.9mo ⋅ SuccessfulProcedure7 ⋅ r/KitchenConfidential
in the last of us part 2, large stashes of prescription drugs can be found in nearly all commercial kitchens, indicating that the developers have worked in them before1yr ⋅ Oversurge ⋅ r/KitchenConfidential
I worked 6 days last week to cover for a sick coworker. The owner of the place just walked up to me and handed me a $100 GC and $100 cash :')1yr ⋅ subtleandunnatural ⋅ r/KitchenConfidential
Usually have three cooks. Went down to two and then the new chef called in sick so it’s just me on a Saturday. Wish me luck 👍1yr ⋅ imhereforthetea33 ⋅ r/KitchenConfidential
This may be the world's most inefficient use of a room-sized oven, but I want my bagel toasted, dammit.1yr ⋅ Whind_Soull ⋅ r/KitchenConfidential
Server received this from an unhappy table, we aren’t sure what language it is2yr ⋅ TheQzilla ⋅ r/KitchenConfidential
Someone had a single chicken wing roll off and touch the table. She asked for one more remade for her10mo ⋅ Justdoingokay1108 ⋅ r/KitchenConfidential
Two of my chefs quit tonight in the middle of a theater rush and I dont even blame them. Heres some meat I made while drinking tequila straight out of the bottle. Cheers2yr ⋅ leadkoi ⋅ r/KitchenConfidential
People talking about how The Bear is the best representation of BOH life and forget this exists1yr ⋅ Suspicious-Pepper-24 ⋅ r/KitchenConfidential
