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12

olivia_webb•3h ago

Line cook at my old spot in Dayton told me to stop tasting with the same spoon, and I still wonder if he was just messing with me

22

robin_campbell36•1d ago

PSA: A seized walk-in cooler fan motor ate 9 hours of my Tuesday and I'm still salty

28

campbell.robin•2d ago

Vent: the 165F rule for chicken is not the whole story and I'm tired of pretending it is

25

paul233•3d ago

Hot take: I quit ditching the ice bath for my blanched green beans and the color stayed

26

henderson.mila•4d ago

So who's right on resting meat: 10 minutes or 20?

5

danielh81•6d ago

Can we talk about the Saturday my whole line called out and I ran the pass alone

7

luna519•8d ago

My old sous at a spot in Austin said to stop tasting with the same spoon, and he was dead right

10

dylanward•8d ago

A line cook at my first gig in Dallas told me my mise was "organized like a junk drawer"

4

stella307•8d ago

Unpopular opinion: that $180 knife roll I bought at the restaurant supply place in Reno was a waste

5

olivia_owens•9d ago

Heard a line cook say plating is just for Instagram and I think that's dead wrong

22

seth_carr•9d ago

Line cooks keep pushing the chicken special past 165 and calling it "close enough," and I watched it bite a guy on a Friday rush in Austin

12

the_julia•10d ago

Just realized my old sous was right about resting steaks, and I hate it

7

iris394•11d ago

Thought mise en place was overrated hype until I prepped a 40 cover dinner service in 45 minutes

3

hill.hugo•12d ago

Unpopular opinion: I skipped the instant read thermometer for 12 years and finally caved, and yeah it's worth it

21

alice_harris35•14d ago

PSA: that thing about pasta water and salt got passed around my kitchen for 2 weeks and it's flat wrong

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c/chefs

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

Feb 21, 2026Public

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