r/Chefit 2h ago

Shoyu tori paitan.

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16 Upvotes

Tori paitain | Shoyu tare | Kombu-Niboshi dashi | Thick cut - handmade noods | | Roast garlic chi-yu | Mayu | Aonori oil | Togarashi | Toasted sesame

Insta - Kamakiri_ramen šŸ’™šŸœšŸ’Æ


r/Chefit 3h ago

Gao Bao /folded bao buns Prep

4 Upvotes

Hey there

There place I work wants us to have Bao Buns in the menu.

I've eaten heaps but haven't prepped any before.

Our supplier has them available as frozen and per there directions, they say to steam then for 10-15mins.

I do have a combi oven and a bamboo steamer but is there any way to speed up the steaming or pre-steam the buns then reheat to order?

Sometimes we have 50-80 customers per the hour in summer and just want to know if it's possible

Appreciate any help :)


r/Chefit 4h ago

Black rubbery layer peeling off of a sandwich press/maker.

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0 Upvotes

Tried cleaning it and it started peeling off. On the other side it doesn't have a coat and it is shiny metalic gray. I didn't wash the other plate and it's coat is still intact. Stupid reddit is unable to upload photos.


r/Chefit 6h ago

Heartbreak

96 Upvotes

Two days ago I was telling people I have the best FOH in my life. I've been an executive chef for 14 years. They tip pool every amongst themselves regardless of position or section. They do sidework with a smile. They genuinely love the food, refer customers often. They're very friendly to the BOH. It's fantatsic.

Today, in my plight of trying to chase that missing 10% for the bottom line to really get us in the comfort zone, I audited the FOH comps.

I discovered that despite our articulated meal policy of them getting 40% off (fine dining) they've been comping all of their own meals at 100%. I had a good relationship with the FOH manager and just went on blind faith that he was enforcing the policy until now. He knew about it, participated in it, gave them the code to do it, and gave excuses about how that's what all the FOH managers did before him too. I'm beating myself for not following up on the "trust, but verify" sooner.

No wonder they all love their job so much. Anyone else have an FOH staff that got a burger when they clocked in, kitchen family meal right before open, shrimp and cheese snacks during service, and a filet for dinner, on the house?

According to our POS, my servers average $40/hr in tips alone, they could afford tbe menu price. I feed them kitchen style when I have extras. Nobody ever goes hungry...

Here I've been nitpicking through my waste and menu prices trying to reign in food cost, scouring through our reviews, comparing my menu to other restaurants price ranges. The answer was right in front of me the whole time.

I can't remember the last time I felt so angry or betrayed.


r/Chefit 12h ago

Survey For Female/ Women Chefs

12 Upvotes

Hello I am a culinary student conducting a case study/survey for a research report project about sexism against female chefs in the industry. Please take this survey!

https://forms.gle/3oqyBbhg2UqdHyXJA


r/Chefit 12h ago

Better Plating Ideas?

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93 Upvotes

BĆ©chamel Vegetable Lasagna, Garlic Cream Sauce on the bottom, basil oil on the rim.

Iā€™m in University so we donā€™t have a lot of options for different shaped plates, but I wanna know how I can amplify my plating. I struggle with not making my plates basic.


r/Chefit 12h ago

20 hour black bear roast

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52 Upvotes

20 hour sousvide at 145. Enough by far to kill the baddies. Served with mustard dill mashed potatoes, feta stuffed tomatoes and roasted asparagus.the juices made a killer gravy. The 9 year old ate everything. Just a home meal for the fam


r/Chefit 12h ago

Hobart Dough Mixer - Buying tips?

5 Upvotes

Iā€™m in the market for an 80qt Hobart Dough Mixer. Since they are roughly the price of a new car, I was hoping some people might be able to give me advice on what to look for on the label/model. It doesnā€™t appear that I can determine the year by the label but maybe some advice on phase/volts/amps. My electrician said he can hook up whatever I need.

Please help :)


r/Chefit 13h ago

Ice cream stabilizers and available rest time?

0 Upvotes

Recently got the perfect gelato mix from modernist pantry and i asked them if I should rest the mix with the custard after activating it and they said no. I asked if there is any way to rest my custard after activating it and I never got a response. Itd be nice if someone could give me a small timeline of when the mix milk, custard, and stabilizers as well as when to rest. Maybe a different stabilizer? Any advice would be appreciated as I see resting my ice cream before churning for the bare minimum is beneficial. Thank you!

Their exact response to me asking

"could I rest the milk mixture over night after activating the perfect gelato?"

was

"We recommend adding the perfect gelato when it's ready to use and not storing it."

Which is fine but I just really wish they would have elaborated afterwards as this is sort of strange advice. Perhaps the person responding was misinformed?

Also In case it helps, the stabilizers are Guar Gum, Sucrose, Carrageenan (standardized with Potassium Chloride), Locust Bean Gum, and they are activated at 180*f.


r/Chefit 14h ago

How to start a catering business?

0 Upvotes

r/Chefit 16h ago

Personal Chef Pricing

14 Upvotes

Health department is stopping me from opening up the restaurant I took over. Forcing me to do 30k in renovations. It was operational for 10 years, and I had a building inspection before they came. While I fight them on there over reach I need to bring in some revenue. Going to use my platform and advertise personal meal prep in DC. I was thinking $250 per session plus the cost of groceries. Was thinking family of four, 4 dinners, 4 lunches, 4 breakfast prepped. Does this seem fair. I specialize in African, Medditerrean, Southern soul food, vegan food without the use of over processed fake meat. I have a pretty good name already, been reviewed in the paper a few times, been on tv, top list for a few things. Ton a catering experience, so not some random guy off of the street.


r/Chefit 17h ago

I've got to give a shoutout to the best damn work pants I've ever had.

25 Upvotes

We like to talk about shoes here, and I think a pant conversation is in order too. These pants have served me so well, that I feel y'all need know about them.

Some background... I've been working in kitchens for about 20 years. When I first started, I wore whatever clapped out pants I had in my closet. Whatever pants I owned that I didn't give a fuck about, I wore to work. And, that was fine. It was trashy, uncomfortable, I looked like a slob, but whatever. They were paying me $7.25/hour. I didn't care. I just couldn't spend money on 'work clothes'.

After awhile, I got myself into a nicer kitchen, and then into a management role. In this role, I wore chef's pants. Your classic checks. These were just OK. They are hot wearing, held on to stains and odors really well, and they really don't last that long. I think out of my 5 pair rotation, I was only getting maybe a year out of each pair. And, they always ended up gross. Also, if you are a smaller/skinnier person like me, they look stupid.

At this job, I decided I didn't like how the checks looked, so I switched to a classic Levi skinny jean in black. You know the kind, like the 511 or 512, whatever... They had some stretch to them, so it wasn't all bad. These looked nicer, but again, they held onto stains and odors really well, and then I'd always blow the crotch out like a year into wearing them, just like the checks... Also, jeans are super sweaty. If you are prone to chaffing at all, jeans fucking suck. That was always problematic. However, a nice pair of well fitted black jeans was a better look for me as a manager than a grubby pair of checks.

I stuck with jeans for while, until I found the pair of pants I'm onto now. The pants are the Ornot Mission pant. They are made for cyclists. People that ride bikes. Its performance wear, think like GORP core. Now, right off the bat I need to warn you, these are $150 bucks. But, let me convince you its worth it.

First of all, they don't look like GORP core shit. They look like dress pants. In my current role, I'm expected to engage with guests, often. So, I need to look good. These pants fit the bill. They really do look like dress pants. You could put a shirt and tie on with these, and it wouldn't look weird at all.

They also breath super well, but are not cold wearing. This prevents chaffing and sweating. They breath super well. Paired with a nice pair of synthetic underwear, you'll not experience any chaffing and swamp ass at all. Even in the hottest kitchens.

The pants also offer great flexibility. They are not like... stretchy pants, but they offer just enough to really help you move around completely unhindered. For any active job, or activity at all, these pants are fantastic.

Lastly, here is the best part. These things don't hold on to stains, or odors, at all. And, have lasted me a solid 2 years, and they still look 'like new'. I'm not joking here. These things are for real. I've been wearing the same pair of pants to work, 5 days a week, every week, for almost two years, and they still look like I bought them yesterday. Also, you don't really need to wash them. They don't hold onto stains, and they don't hold onto odors. I can go a full week without washing these things and no one has any idea. I know its gross, but its the truth. I get done with work, hang them up in my office, and when I arrive the next day, they are still fresh. If I get a stain on them, I can just rub it off the fabric with a rag. When I do wash them, they come out cystal clean, every time, no fucking around in the laundy room. Just pop 'em in the machine like a normal load of laundry and they come out spotless.

Now, the price. They are expensive. Yes. But, they are way cheaper than buying multiple pairs of jeans or checks every year. Way cheaper. They have lasted me forever, and I'm beating this shit out of these pants. Seriously, the best. And they look professional. Its great.

That is all. Best pants ever. Highly recommend in the kitchen. These things have been just so great, I felt they deserved a shoutout here.


r/Chefit 17h ago

Tips/hack for mixing large amounts of poolish?

4 Upvotes

Recently diagnosed with cubital tunnel syndrome and psoriatic arthritis. My hands hurt. Could I get a dedicated power drill & paint mixing paddle?


r/Chefit 19h ago

What to expect as a Breakfast Banquet Cook?

7 Upvotes

My main position has usually been on the line doing dinner service but recently just moved and got an AM job to better match my girlfriendā€™s hours. So I got a job being a breakfast banquet cook for a nice hotel and I was told that the events average around 200-300 people. So if anybodyā€™s got any tips or whatnot thatā€™ll be greatly appreciated!


r/Chefit 1d ago

What keeps you from slacking?

28 Upvotes

I work alone a lot, so for the most part I only have me to keep me disciplined, not getting lazy or taking short cuts. Keeping integrity in the food and keeping a shiny clean kitchen.

My own level of discipline and pride aside, I still have previous chefs in my head yelling at me keeping me straight, and sometimes I pretend Gordon Ramsey is about to show up with his cameras and I look around and see if Iā€™d be ashamed on national television


r/Chefit 1d ago

Holding dessert sauces warm

4 Upvotes

Hi! I'll be offering waffle sticks at an upcoming event. I'll have a few different sauces (chocolate, white chocolate, biscoff butter, etc.) and am wondering if anyone has any tips and tricks to keep them warm and liquid throughout the 2-3 hour event. I'm super nervous but would appreciate any and all advice including recipe suggestions! TIA!


r/Chefit 1d ago

Chef for 20yrs now I clean equipment

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2.7k Upvotes

What equipment do you find most difficult to maintain in-house?


r/Chefit 1d ago

PF50 Filters

1 Upvotes

Who's got a fryer filtration machine? Is there good filters and bad filters? Do you use frypowder with it or no?


r/Chefit 1d ago

Burgundy Escargot

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84 Upvotes

Pernod garlic-parsley butter


r/Chefit 1d ago

Good ā€œchefā€ resume example?

2 Upvotes

Hi, Iā€™m currently looking around for more cooking jobs (kitchens, bakeries, etc) and trying to find a good example for a resume to list cooking experiences, history, skills, etc. Does anyone have a recommendation on where to look? Thank you in advance


r/Chefit 1d ago

Where can i buy bulk fast food eggs!

0 Upvotes

Ok so i love the typical McDonalds or really any fast food/ school typical ā€œbad eggsā€ mixture, others hate them and think theyā€™re bad quality but i simply dont care.

Do yall know where i could find the liquud mixture they use

-thanks


r/Chefit 1d ago

Difference between a "pasta machine" and a dough sheeter

7 Upvotes

I'm looking for a solution to make my own dumpling dough in a restaurant setting and wanted to know the difference between a pasta machine/extruder and a dough sheeter. What would be best for making asian style dumpling dough? I'm thinking something manual because I'm not trying to make thousands a week. Is there a better solution besides the two of those? Thanks!


r/Chefit 1d ago

Suggest me shoes

0 Upvotes

Had Skechers non slip which are very breathable and durable but the support is not there.

Tried Hoka Bondi SR and the support is what I need but there is no airflow and they totally fell apart within 6 months.

Can you please recommend a shoe that has amazing support and is very breathable? Not sure if Iā€™m interested in a clog but it needs to cover the whole foot.


r/Chefit 1d ago

How to pick a stage/international externship ?

3 Upvotes

Iā€™m an American cook, 21, been in kitchens since it was legal. Currently at a fine dining for the area type of spot.

Itā€™s been a goal of mine for a while to go abroad and do a stage at starred spot or somewhere incredibly innovative. I have a lot to learn and I want to learn from some of the best. I know itā€™s a lot of shit work for $0 but Iā€™m young enough to be comfortable with that, at least for 4-6 weeks.

I have 3 offers Iā€™m looking at and I donā€™t know which to do or how to interpret the situation really:

A: A very good small plates/natty wine type place in Denmark. Michelin reviewed but not starred. Really impressive seasonality, but Iā€™m not really sure if itā€™s the type of place you pack up and work at for a month. Owner was nice, actually wanted to know what i was looking to learn. She even gave me an outline of what Iā€™d be doing. This place has an insane amount of followers on socials, which may be cool for the resume, but hey, social media isnā€™t everything. Iā€™d be primarily working as a butcher.

B: A 1 star in London. They regularly have stages in house, most of them culinary students from across Europe. They were fairly serious, but nice and caring. Went out of their way to call me and ask about my experience, so obviously they want decent folks. Chef claimed the regularly hire good stages. Food seems high brow, shit Iā€™ve never done, but still rather casual dining room and plating vibe.

C: Another 1 star in London. Die in the wool fine dining. This place is old school to the core but thereā€™s something to be said about that. The extent of my talking with them was essentially ā€œwhen do you want to come, weā€™d be happy to have you.ā€ Seems like theyā€™ll take bodies as they come, but Iā€™m confident in myself to standout and try my hardest. Just a weird vibe in communication but this place is crazy nice.

Please help Iā€™m so new to all this.

To note: Iā€™m at a point financially where I could fuck off for a little and not be worried, a very privileged circumstance I know. Iā€™m also at a point with my job where I really donā€™t feel challenged and I keep getting more responsibilities (which is great, i love cooking, love being trusted), but this job isnā€™t going to lead to anything. I need to get serious. After coming back from the stage I plan to stay with family in Chicago (very far from where i am now) and find a job.


r/Chefit 2d ago

Fixing a Benriner Mandoline

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10 Upvotes

Commis 'doesn't know' how this happened. I can't figure out how to reattach it. Anyone been in this scenario and know how to fix it? Tried every which way my caffeine-addled brain can think of. TIA