I can’t remember if it was here or Facebook where I kept seeing either hella rare or overcooked duck breast, so I decided to post what it should look like.

I have been working in a new city for 5 years now at various high end places. A friend who works as a freelance chef approached me about a popup, and we have a space scheduled next month (free!). We are asking $50 for a three course meal dinner party, and the theme is Italian.

People would show up and be encouraged to mingle and order wine, but you can bring your own wine. Ideally people will mingle 30-45 mins or so.

I haven’t done too much off-site work, but I’m confident.

An Italian theme is out of my comfort zone. But here’s what I came up with.

Hors d’ouerves: meatballs with finely sliced parm flakes
First course: autumnal composed salad (ricotta, pumpkin puree, walnuts, anchovies, charred lettuce cooked in chicken jus, seared pearl onions)
Second course: choice of tomato sauce (battered fried chicken and parm with fresh basil) or pesto (chicken or vegetarians get dry-seared mushroom, garlic, fresh basil and parm)
Third course: Tiramisu

hi i am looking at what schools to go to and idk what to do so the question is ICE or CIA

Hey everyone,

I'm a 30-year-old guy currently living in the Netherlands. About a year and a half ago, I made a major career switch from being a supply chain planner to becoming a cook. I hold a Level 2 basic chef's diploma and am currently working on my Level 4 (highest vocational level here) degree.

Right now, I work in a busy grand café, which is best described as a high-volume bistro-style restaurant. I started out on garde manger, moved up to expo/the pass, but my clear ambition is to move to the hot line (rôtisseur / mains).

I have expressed this ambition to my Head Chef multiple times. Every single time, his response is: "We will get you on there when the new menu launches."

Well, last week I finally got to run the hot line for one shift. It went well, and we explicitly agreed that I would take over the hot line every Monday to get my hours and experience in. Fast forward to this week, and it already didn't happen. I'm back to square one.

Honestly, I’m getting tired of waiting. I know I have the skills, I take full ownership of my work, and I am actively studying to push my career forward. I don't want to waste months waiting for promises that aren't kept.

What do you guys think? Am I being too impatient, or is it time to look for a kitchen that will actually give me the station time to grow?

Appreciate any advice or tough love you chefs can give me.

I think it’s great, and I love using it. Having a hard time getting people to try it out and give feedback

Yes I used AI. I’ve been at it for 8 months. Been a chef for close to 15 years.

the concept is you type a recipe out and it costs it for you. Out of that you get recipe and dish costs, dated labels, multiple print outputs for physical recipe books. Scaling tools etc etc.

There‘s an online demo you can try or sign up for the beta. if You mention Reddit when signing up for beta I’ll give you a free copy when it’s fully released.

I think it’s awesome software and I just want to save people time and money. All your data in one place, no subscriptions, and very accessible one off license. I’ve watched too many chefs waste time updating spreadsheets only for them to go out of date almost immediately.

Would love for you guys to try it out, even if you hate it I’d like to know. 🙏

(Mac only for now. If on windows you can still try the web demo)

www.kitchendocs.co.uk

https://www.kitchendocs.co.uk/try

Imagine someone tells you there's a restaurant in Barcelona called MITOTE.

Thinking about taking a prep cook job at a steakhouse. For anyone who has worked in a fancyish steakhouse - do you get steak on shift meal? Cheaper cuts, maybe? Or is all the meat off the menu? And how much of it, I’m assuming a portion they’d serve for a dish. Thanks!