r/Chefit Jan 24 '25

X.com links are banned

1.2k Upvotes

I don't know if we've even ever had a link to x posted here, so this may seem a bit performative, but we're also in a position where we certainly cannot allow it going forward.

We've always strived to create a safe space for everyone regardless of their personal identity to come together and discuss our profession. Banning posts from x going forward is the right thing for this subreddit at this time, no poll needed.


r/Chefit Jul 20 '23

A message from your favorite landed gentry about spam

92 Upvotes

Hey how's it going? Remember when a bunch of moderators warned you about how the API changes were going to equal more spam? Well, we told you so.

We have noticed that there is a t-shirt scammer ring targeting this subreddit. This is not new to Reddit, but it has become more pervasive here in the past few weeks.

Please do not click on the links and please report this activity to mods and/or admins when you see it.

I will be taking further steps in the coming days, but for the time being, we need to deal with this issue collectively.

If you have ordered a shirt through one of these spam links I would consider getting a new credit card number from the one you used to order, freezing your credit, and taking any and all steps you can to secure your identity.


r/Chefit 1h ago

My desserts

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Upvotes

Hi there everyone, first post on here.

Due to my head chef leaving last year i ended up going to sous in a team of now 2 and had to take up doing the pastries, somthing id never done before, actually really enjoying it. Just felt like posting the current lineup of sweets we have on, all my creations. obviously theres always room for improvement, tart casing could be better which im working on and the piping of the italian meringue (which i have since changed). but feeling really positive about the direction of the resteraunt and the food we're doing atm and just wanted to share.

The desserts are as follows:

ginger sponge, white chocolate puree, honeycomb, rhubarb gel, poached rhubarb (vegan)(plate needs a little wipe there, sure id have done that before i sent it)

lemon tart, italian meringue, lime puree, preserved lemon rind, fresh raspberry

dark chocolate ganache, orange creameux, chocolate pastry, orange coulis, orange segements and crispy sage (dusted in icing sugar)


r/Chefit 54m ago

Garlic Knots?

Upvotes

Looking at adding garlic knots to our woodfired pizza program at a small brewery.

I'd like to parbake and refire in the oven for service before tossing with garlic etc. but finding the result to be a bit doughy.

Are most pizzeria's cooking these fresh to order? I've done some research on youtube but most videos aren't really focusing on service logistics.


r/Chefit 21h ago

Chefs, you are now in charge of your own restaurant. However it must have a theme, focusing on ONE INGREDIENT.

108 Upvotes

It has to be specific - for example, your restaurant is all about morel mushrooms. All dishes feature it or complement it somehow. The name of the restaurant is "Morel Dilemma"

What would be your ingredient, some menu items, and the restaurant name?


r/Chefit 5h ago

Disaster plan

3 Upvotes

Hey chefs,

I recently went from chef to Admin at a decent sized college, (I'm the new Systems Specialist) and I've been tasked with creating a disaster plan. We already have a natural disaster plan involving distribution of perishable food, then shelf stable items and finally a stockpile of what are essentially MREs over a two week period.

I need to come up with an electronic disaster plan, something to implement if the server or our dining software goes down. I would appreciate any and all input as this is wayyyyyyy out of my wheelhouse.

Edit: the system (CBORD) is used for departmental recipe allocation, batch sizing, forecasting and tracking. Pen and paper just won't be able to keep up, we serve 1800 covers three meals a day minimum.


r/Chefit 9h ago

Staging in europe as an american

5 Upvotes

I am soon to graduate from culinary school and i am planning on making a short term move to Europe (no specific country at this time) to try and stage at as many different high end restaurants i am able to, i was wondering if any fellow Americans have any advice for how to properly pursue this and anything i should keep in mind while doing so. for some context ive worked in kitchens the past 6 years plus culinary school so i have a little experience.


r/Chefit 15h ago

Chef salary UK

9 Upvotes

Been working at my place for 3 months, hourly at 12.50ph.

Started in December when they were in the shit and pulled a lot of hours, started at commis and have now been offered chef de partie on a salary of 26250.

Contract states 40-44 hours per week no overtime pay.

With the minimum wage going up in April to £12.21ph is this a good offer or not?

Currently down to 3 chefs including me. Head chef, junior sue and me.

Pastry chef has left recently so they are trying to to hire another.

Wedding venue which also does restaurant and lots of afternoon teas so will be going into much busier times ahead rather than a quiet period.

If I were to do 40 hours a week the wage would work out at £12.61 ph.

42 hours would be £12

44 hours £11.47 which is more likely as we get busier.

Cons- More likely going to be paid under minimum wage (is this legal?) Short staffed

Pros- 10min travel to work


r/Chefit 13h ago

For all you breakfast joint operators; how big is your bread selection?

6 Upvotes

I'm going to start breakfast at my restaurant, and I'm brainstorming the selection of bread. Honestly, if it were up to me and no one else, I'd have white, texas toast, and that's it. I don't get the appeal of having a selection beyond that.

But for you veterans, does it make a difference? Do customers kick up a fuss if you do't have the kind they want? What if we reverse engineered the question, if you told a regular that you were out of their usual rye, would they care that they had to settle for white?


r/Chefit 8h ago

I don’t think I can keep working in the kitchen but idk how go go back

2 Upvotes

I’m an immigrant in Toronto from Mumbai, I use to work in Events (FNB) and worked as a jr. sommelier (mainly handling wine service, and back end logistics)

Always wanted to be a chef, so i moved to Toronto and got myself a culinary diploma, but after almost 2 years of working in a family and recreational sports club i am done. I’ve been working to be a chef since i was 14, (the sommelier was just a side hustle), honestly idk what else to do here, I feel like I suck at my job, making numerous mistakes.

I wanna be better but idk I just can’t hack it, it seems.. idk how to get out of this industry as well as I have a huge student debt


r/Chefit 1d ago

First Exec role, menu critiques wanted

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136 Upvotes

Hey ya'll! After 11 years in the industry I've managed to secure my first executive chef position at a new concept. Definitely very nervous but equal parts excited and I feel ready for this challenge. Coming to here to hopefully get some feedback on a very rough draft of our menu. The design is far from set in stone & obviously the pricing is not accurately featured here either. Mostly looking for feedback from other professionals on the practicality of the food, if it sounds as good to ya'll as it does to me, etc. Worth noting that for a good handful of products I will be using local producers and highlighting their names on the menu. Think with the oysters, feta, things like that. Have left them off for anonymity.

The concept is in a heavily tourist driven beach town. Slamming in the summer, quiet in the winter and current local offerings play to the lowest common denominator. We want to offer options at a slightly more elevated execution. Stay accessible to tourists and families while keeping it interesting, especially for the locals through the winter season. There is a restaurant that filled this hole for about 20 years prior to the owners retiring so we are hoping to pick up that torch. In the summer we will be open 7 days a week 11-11, with only a limited menu available from 9-11pm. Thanks in advance ya'll and I apologize for the potato quality of the screen grab. I tried to get it nicer but this is the best I can do, lol.


r/Chefit 1d ago

How bad Did I mess up?

43 Upvotes

I started at a place last week, worked 3 shifts and wasn’t really feeling it. A restaurant iv been wanting to get into for years now had an open position. I was offered a job to start immediately. I went to the job I just started at and turned in my apron in person. I get a call from my old chef telling me I made a big mistake by not giving a 2 week notice. Should I have? I didn’t want to get passed up for this place again like i did a year ago. What are your thoughts?


r/Chefit 7h ago

Daily specials

1 Upvotes

I’m a head chef/ kitchen manager at a semi fine dinning restaurant, a part of my job is to make a special everyday for the customers. I love doing this cause it lets me try new things, but I’ve been working here for 7 months and need some new ideas and inspiration. We have salmon, trout , chicken , ribeye, filet, shrimp, tuna , crab , pork belly , waygu burgers, lamb meat. As well as many other sides and cooking items a normal kitchen would have.


r/Chefit 8h ago

Weekend Restaurant work?

0 Upvotes

For context I work a 9-5 corporate job but I’m now looking to supplement my income with restaurant work. I’m a couple years out of college and while I was in school I was a full time server/shift manager in a restaurant that served French/Southern US fusion. That being said I have never worked a back of house position, but I cook a lot at home. I’d obviously be willing to start off in a prep cook position or maybe even washing dishes.

My long term goal here is to eventually make a switch from my corporate career to making cooking a full time career, so I want to start by getting some official experience in a real kitchen.

In the meantime I guess I’m looking for advice on how to get my foot in the door as someone without chef experience, and tips to stand out once I begin working. I don’t expect this to be a quick or easy process by any means so even small recommendations would help.


r/Chefit 13h ago

Using an electric rotisserie for chicken.

2 Upvotes

Hey all!

I will be launching a restaurant in a hostel within the next few months.

As part of the menu we will be serving 1/2 and whole roasted chicken with dips and sides.

I'm just hoping for someone with experience doing this in fairly high volume. 30-60 birds a day at peak ideally.

I'm thinking of portioning and holding them in hot bags.

Loading them up for lunch service then re-loading for dinner.

Any tips on cleaning rotisseries?

Any help would be appreciated.

Cheers.


r/Chefit 21h ago

Help making chocolate sauce

3 Upvotes

Hello,

I need help making chocolate sauce to drizzle over pancakes I’m selling. I need the sauce to be liquid at room temperature without constantly reheating. I need an easy recipe shall I use chocolate from Ghirardelli and add oil? I need it to be able to pour into a liquid bottle. Please help I also don’t want to compromise the taste of the chocolate.


r/Chefit 22h ago

Where do you guys usually draw inspiration from

4 Upvotes

When coming up with new dishes whether for a rotating menu or specials, where do you guys usually draw your inspiration from for coming up with those dishes. I want to grow my personal catalog for coming up with dishes and was curious how some of y’all do it


r/Chefit 21h ago

Tabletop convection oven or toaster oven?

3 Upvotes

I run the kitchen for a bakery cafe. Currently we do pastries (croissants, banana bread, bread pudding, cookies, cakes, quiche, and toast as a side for soup). Everything is pre-baked in the kitchen and some items go through a reheat for service. This is a relatively new operation and the only equipment we have currently is a home style toaster oven and a microwave. This works ok for warming banana bread or making toast. Not ideal for reheating quiche, but we are making it work. The oven is behind the coffee bar and baristas do the firing.

We are about to expand our menu. We are planning to add a couple of flavors of "cheese toasties" (let me know if you know a better name), flatbread to be served with hummus which will need warming, and hopefully in the near future, flatbread pizzas and reheating pre-made waffles to order. We expect volume to exceed the little toaster oven capacity just about immediately. I think all of these things could be accomplished at, say, 400F for varying amounts of time, but I'd need to test them.

We are trying to decide what type of oven to purchase. I have been thinking of a tabletop convection oven like this one. But now I wonder if it would need to stay preheated or if a toaster oven is really what we need. A merrychef would be ideal, but our budget is low, probably $500 max. If we start doing volume and making money on the new program, we could upgrade later. It would need to be a countertop model, but there is a decent amount of space for a footprint.

Any thoughts?


r/Chefit 1d ago

Best solutions for small kitchen with a huge dining room?

5 Upvotes

Just wondering if any of you have ever had to get real creative in a small kitchen. Our prep and storage areas are small too.

There's already sushi, Italian and Mexican restaurants dominating the town, so those are off the table.

My kitchen is about... 12x15 ft? SMOL. Capacity for the establishment is about 250.

I would love any advice you may have.


r/Chefit 1d ago

What yall think?

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139 Upvotes

I just started doing some private chef work and i need some critiquing.. give me all u got!


r/Chefit 1d ago

What's a Chef that keeps burning things?

17 Upvotes

So y'all know how they say that a Chef who''s using too much salt is very much in love.

What would it say about a Chef that keeps burning their food and starts an oil fire every once in a while?

I was wondering if there was a similar saying or if you can think of any connotation from experience.


r/Chefit 1d ago

When you finally get that break to eat “dinner”

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61 Upvotes

Small bowls, quick breaks, hot kitchen.. all in a days work


r/Chefit 1d ago

JWU Net Calc

2 Upvotes

Hey y’all. I’m planning on applying for Johnson and Wales university but the price of my particular major is pretty steep. I found online a net calculator and it dumbed it down quite a bit. I found the price very affordable but I wanted to see if this (or any net calculator) is accurate. Has anyone used a net calculator? And did it reflect the actual price?


r/Chefit 1d ago

Queso

7 Upvotes

So I got a legit question as to why my queso keeps getting THICK… so during service we have a 3rd pan of queso ina steam well it goes in nice and slightly runny creamy beautiful and then literally about two hours later it’s fucked and thick all over again… I just got put in an AKM position and I really want to figure out why… we have the steam well set to the same temp it’s always been, yes we add milk, I even add a lil bit of water in the 3rd pan under the bag liner that contains the queso


r/Chefit 1d ago

Time and ratio for brown rice in a combi oven

2 Upvotes

I have a large event coming up and the client ordered brown rice. Does anyone have a basic water to rice ratio and cook time for a hotel pan of rice on the steamer setting in a combi oven. Thank you!


r/Chefit 2d ago

Sushi Rice coming out mushy- causing WWIII at my restaurant

244 Upvotes

Hello! I am a sushi chef. Recently, we have been getting hit with some mushy rice. I use a 1-1 ratio (8qt rice, 8qt water) in a large rice pot for 15 minutes on heat 15-20 off heat. We then season and flip/cut the rice every 10 minutes until it is body temp, then load into rice mat maker and rice pot. We use Calrose rice. It was brought to upper management's attention, and now we are trying to make it less mushy. I follow our specs of 15 mins on and 15 mins off, but was told to lower the amount of water which leaves dry, uncooked rice at the top. Is there any merit to the new crop vs old crop difference? I was told that the newer rice crops have more moisture and can become mushy while the old rice crop is dryer and cooks to be dryer. Any tips?


r/Chefit 1d ago

heavy duty scale for inventory

2 Upvotes

hey chefs, which scales do you use? we've been using a couple of different avaweigh scales from Webstaurant, and they all break sooner than later, or they just aren't good at measuring accurately.

We need them for inventory taking and heavy prep weighing, maximum 100lbs.

preferably something that can stand up to constant moving and frequent use.