B&P Pancakes: Local white peaches poached in a champagne and vanilla syrup, bacon oat crumble, bacon washed maple syrup, house-made honey butter

Summer Skillet: Assorted summer squash from a local farm, similarly sourced shiitake mushrooms, roasted red peppers, choice of egg, and sundried tomato pesto

Choux Puff: Stuffed with house-made farmer's cheese whipped with lemon zest, foraged blackberries, and thyme from our garden

Thanks to everyone’s advice. I reduced the baking soda to 2g, purchased aluminum cake tins that are roughly 3” wide and was able to pop the fondant out and flip it upside down. It turned out perfectly liquid on the inside and firm and moist on the outside.

I served it with black current pure, rehydrated figs in a gastrique, white chocolate crumble, yogurt espuma and a black current sorbet. I think a tulle was missing but I wanted to keep it gluten free and so now the research starts with making a black current gluten free tulle.

Thanks to everyone for your help and I have no idea why there are some cry babies in here. I thought it was funny people fighting and getting so mad.

​Hey everyone, ​ I have two opportunities on the table and I'm not sure which path to take. ​Option A: The Sure Thing ​A small chain restaurant/bakery. ​I've been officially selected. ​We've already finished the salary negotiation and everything is agreed upon. ​They are ready for me to join next month (September). ​Option B: The Big Name ​A very large, well-known hotel chain. ​This would be a great name for my resume and future career. ​I've only completed the first round of interviews. ​The process is moving very slowly, and I haven't received any updates on further rounds or a timeline. ​My Dilemma: ​I need to start a job by next month. The small restaurant is a guaranteed job, ready to go. The big hotel is a huge question mark – I don't know if I'll even get a second interview, let alone an offer, before my deadline. ​Do I play it safe and accept the confirmed offer? Or do I risk it and wait for the big hotel, which might not even work out? I'm worried about losing the sure thing by waiting too long. ​Has anyone been in a similar spot? What would you do? Thanks in advance.

Just got given 1kg of koji rice, I was thinking of using it to make different fermented condiments.

Feel free to share ideas on what to do with it.

Thanks.

Hey Chefs! I (26F) have been working in the industry for about 10 years, and have been holding leadership positions for the past 5. This past year I helped open a new restaurant as the sous chef while graduating my culinary program, and I am beyond burned out. I feel like I’ve hit this wall where I can’t bring myself to cook ever (outside of work), or even eat sometimes. I’m looking for any advice or insight on how to revitalize my passion for what we do, because your girl is down bad!! Thanks in advance!

I used to love being a chef, but lately I’ve found restaurant service has become more about endurance than enjoyment. Between long hours, pressure, and rising customer demands, it doesn’t feel sustainable for me anymore.

I’ve decided to take a break and travel, but I know I’d like to return to food in some form. The direction I’m considering is outside of traditional restaurants — private chef, retreat chef, travel chef, chalet chef, etc.

For those of you who have made that transition, how different are the conditions really? Are these roles a healthier alternative, or do the same challenges just follow you in a different shape? I’d love to hear honest experiences so I can go into my next step with eyes open.

Hello! I am looking to buy my absolute first real chefs knife and can’t decide which one to go for,

I have narrowed the alternatives down to either a Yaxell Hana 8 inch knife or a Global G2 8 inch knife.

What should i consider before deciding?

Im now approaching my final and most intense year of culinary school. 13hr shifts full proper restaurant setting. I only have a cheap sshitty boning and fillet knife they do the job well but i feel the fillet knife is too short 5" approx. And the boning knife while very sharp and rigid feels quite uncomfortable for be becuse the handle is really light and thick. Any suggestions. Thank you.

Any chefs/managers/etc ever eliminate popular items that cost too much or didnt have a good profit margin? The owners of the restaurant I manage keep saying how we aren't making enough money and everyone just needs to work harder and do more work during their shift, or we need to cut hours to bring labor cost down. But at the end of the day a majority of our revenue comes from popular but low-profit items that could be adjusted to be lower cost, higher quality and tastier, and higher profit. The owners do not want any changes made or those items eliminated since those items sell a lot but since we basically break even I know it's not sustainable. But they're so scared that we will lose a huge chunk of sales if these items are altered in any way, or worst case removed.

So question is, any chefs with experience with this? Did you ever eliminate a favorite, but not profitable item, and lose enough business to really hurt?

I feel like if we lost for example, 20% sales, but our profits went from 5% to 25%, then the lost revenue shouldn't matter?

Anyone know approximately how many carrots are in a 5 pound case of stem on baby carrots? Don’t deal with them often,and were requested at an upcoming event and produce company is no help.

Anyone have a copy of the Servsafe 7th edition revised book in Spanish? ¿Alguien tiene el libro de Servsafe Edición 7 corregido? Could really use some pictures

For a few months I've been trying to get the tornado omelette to fold like a Sfogliatella when I plate it, but it never looks anything like it. Today I thought of this technique, I've never seen it done myself, and was able to figure it out pretty quick. i was able to finally get A Sfogliatella look kind of, after cutting and removing the layers. But I kind of like this slug omelette instead! Enjoy the video.

I’ve been grilling shawarma like this for a while now — over hot charcoal instead of gas. It takes more effort, but the result is worth every second.

That smokey flavor, the crispy edges, and the juicy center… It hits different when it’s done right. I always take pride in stacking and seasoning the meat myself.

Curious to know — how many of you still use charcoal in your cooking? Or do you prefer the convenience of gas grills?

I am working in a five star hotel as a commis chef and knowing that this is my first job as a chef after being a KP for eight months it does put a lot of pressure on me. I have done a bit of preparation work as a KP but I have only done the surface level prep like peeling, cutting ingredients. I have also DONE MY PRACTICALS in school which I have just finished recently but I am still in the basics. I asked our Sous chef (the place where I am a KP) for his opinion and he said I need improvement with my speed and I need some sense or urgency which I am working on right now. I just NEED more ADVICE as to WHAT TO KEEP IN MIND as a beginner and what techniques or values I need to learn firstly. 🧿

Hello guys, I’m an international student who is studying in Australia. 19M, my place is considered as a remote city, so the food scene is not as big as Melbourne and Sydney. Currently I’m working in one of the 5 stars hotel as a Steward (sometimes my Exe. Chef let me do some apprenticeship in breakfast shift, but I’m not getting it anymore).

They gave me maximum hours which is 24 hrs a week (student work hours is capped by 24 hrs/week). The job as a steward is not too hard for me, the hours also stable and safe. The thing is, I found out a week ago that my chef from my college told me that I can work as a cook, not as a commi yet, but cook. Because, the last time I heard, we can only be a kitchen hand/steward because we haven’t finish our certification, and we have to wait for 1 year to get that certification

So, I just wanna ask what would you guys do if you were me. Would you rather quit the job and find another job that allows you to step up as a cook or stay in the hotel first? Thank you so much!

Over the past year, I went from 106 kg at 5’11” to 72 kg, which I’m extremely happy about. I’m now satisfied with my weight, but since starting my apprenticeship as a chef, it feels like no matter what I do, I keep losing weight even when I force myself to eat a lot throughout the day. I’ve already lost 3 kg like this since I started and I don’t really know what to do

I think it is but you tell me

I want be a pastry and bekary chef and move Dubai for work permit.does 6 month pastry and bekary course and 3-4 months internship at 4-5 star hotel enough for that?

Just setting up our own place, but we only have 2 sinks: a hand wash sink and a regular deep sink. Will environmental health officer have an issue with that?

We plan on using a clearly labelled food wash container for food wash, obviously, and having a process in place to reduce any contamination.

I read that we need 3 ideally, but there is just no way we can do that unless we buy a twin sink (which eventually we will do, but £££)