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Chefs - The Community Guide

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18

black.patricia•15h ago

Rant: my old sous told me to stop plating so tight, and he was dead right

25

the_jana•20h ago

I finally figured out why my stock was going cloudy after 2 days, it was the pot lid

6

anna177•1d ago

Appreciation post: the line cook at a spot in Louisville sold me on tasting spoons

17

amyb54•2d ago

Pro tip: found out a 6 inch chef knife gets used for 80 percent of prep in most pro kitchens

24

craig.wren•4d ago

Watched a line cook in Kansas City taste every sauce twice, changed how I run my station

18

the_rowan•5d ago

I kept track of every dish sent back at my place for 6 months and the number was 214

24

perez.mia•5d ago

Watched a line cook in Providence break down a chicken in 90 seconds and I'm still thinking about it

16

michaelw26•6d ago

DAE find that a cheap bench scraper fixed their dough sticking problem?

14

black.patricia•11d ago

Question about sharpening on a whetstone vs a pull through, I am never going back

17

cora842•12d ago

Rant: a line cook at my old spot swore chicken should hit 155, not 165

17

davis.emma•13d ago

Showed my prep cook how to break down a chicken and he did it in 2 minutes 40 seconds on his third try

2

terryrobinson•15d ago

Hit 400 covers on my flat top in one Friday and my wrist tapped out before my brain did

17

henry196•16d ago

The day I stopped using a ladle for sauce and switched to a squeeze bottle

26

lucas_carr24•17d ago

Pro tip: switched from plating with tweezers to a cheap squeeze bottle and my speed doubled

19

linda626•17d ago

Butter vs. oil for searing scallops, I went back and forth for months

Chefs

c/chefs

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

Feb 24, 2026Public

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