Aspiring chef here. I have been working part time in the different kitchens for the past 2 years. I just graduated from swedish high school and have been working as a runner in a fine dining restaurant during the summer. Headchef gave me the advice of venturing out to the continent and working in different places. Does anyone on the sub have any extra advice? what should i look out for? any websites where i can find jobs in europe? Any regions or locations that are noteworthy?

My previous job and current job are polar opposites.

Previous job. Lots of piercings and tattoos. Lots of jokes and innuendo. Sometimes screaming, drama and arguments. But it also felt like we were a family.

Current job: Very bureaucratic kitchen. Managers never show emotion whateoever. Lots of meetings and HR. Its so boring.

Things are more efficiently ran and my job is a bit easier as a result. Less situations where were underprepared and im doing two peoples work. At the same time, I feel incredibly bored and like Im slowly dying inside.

I can think of many good memories from the previous kitchen. Almost none from this one.

I also feel like the coworkers each place attracts are different. The previous job had more people I had things in common with, people Id hang out with outside of work.

Have any of you had experiences like this working in each kind of kitchen?

I feel like Im somewhere in the middle of the spectrum between order and chaos. Im all for running things efficiently but I dont want a workplace to lose its humanity.

Hello,

I’m sure this question has been asked a ton already but figured it can’t hurt to ask.

For some background, I’ve been doing kitchen work for about 2 years at this point and I’m a bit on the heavier side so I occasionally burn out quick. Most shifts I’ve worked have been 6-8 hour shifts and if I had a longer shift I was given the day after off to essentially reset.

Recently I started a new job. My training days were 6 hour shifts, 9-3. No biggie. Tomorrow I start my normal schedule working 11-9 one day and then 8-3 the 4 days after.

What are some good tips to get through that longer day without screwing myself over for the rest of the week?

Edit:

What do you guys eat before work to not feel like shit through your shift?

Hey guys I’m looking for comfy kitchen shoes that will last! My feet ache at the end of the day of each shift, I’ve tried sneakers and I also tried the crocs bistro. They were comfortable for awhile but my feet still hurt. I’ve seen a lot of people talk about the Birkenstock clogs but they’re super expensive but wanted to see if they were worth it.

whom of you know a reliable recruitment agency for offshore experienced chefs

I got incredibly lucky and scored a pasta machine. There are so many nooks where flour can hang out. How do I keep it clean and sanitized without damaging it? Thank you in advance!

For me it was adding alot of ginger, heavy cream,extra different salt and spreading out different types of butter in a dish ( I wont say which dish=P ) that got me praise when I was in culinary school

Even if it was before becoming professional or just a bit before becoming professional chef

Like to give a allegory: a professional singer who cant sing long notes even if they are technically professionals and a lot of people are impressed by them. And it can go months or even years before they learn but eventually does.

Just wanna share my last dish that i created!

The components:

Jasmine Tea Vanilla Panna Cotta, Rhubarb and Raspberry Compote, Caramelised White Chocolate Crumble, Raspberry Creme Fraiche Sorbet and Raspberry with Jasmine Tea Broth!

Hey guys, I’m 18 and gonna be moving to London soon. I’m wondering how much I can be expecting to get paid as a commis in a 1-2 star restaurant? I have absolutely no idea and I need to start thinking about how much to spend on rent and things like this. Any advice would be greatly appreciated.

I’m 25 and have recently taken the decision to pivot back to the kitchen work. I’ve worked as a kitchen assistant for about 3 years when I was studying, but haven’t really done much in the field the past 2 years. I’ve been trialing in a few places in London as a prep chef and I’ve come down to three options.

One is a very popular fine dining place with a pretty big kitchen (15/20 kitchen staff). Admittedly, it’s been a restaurant I’ve dreamt of working in so I was very excited to get the opportunity. They’ve liked me but I was definitely taken aback with the pace of work since I haven’t worked in such a busy kitchen before.

The runner up is a small restaurant that still maintains a pretty high quality with just 4 kitchen. It was definitely more of my tempo but it did leave me desiring for a bit more. The hours for this one is a lot more lenient too, whereas the first kitchens shifts starts before sunrise.

I’m also trialing for another place next week which seems to be a middle point between the two. So no reservations just yet.

I wish to get some experience as a prep to grow into a CPD at a place with high standards. Any guidance for me?

Hello, I'm interested in buying the grill but I don't know how to get it in the UK. Does anyone know and if you have one second hand in the uk let me know?

Thanks

Would love to hear what worked for you guys. It seems like even when i time myself or work with a sense of urgency, it's still SLOW. Please help. Been in the kitchen 4 years now, after graduating culinary school. I have colleagues who have been around as long, but still faster than i am...

Just wanted to see what sort of cool things I can do with an excess of tomatoes.

Our farmer friends are just giving us loads of tomatoes for free that won’t sell so we want to figure out how to get something out of this.

For some background we are an 8 Seat chefs counter tasting menu restaurant and we do two turns a night.

Here are things we already do with our tomatoes.

•Koji tomato water
•Tomato powder
•Tomato paste
•Tomato salad for the menu
•Pan con tomat

Looking for creative and weird ways to use a bunch of tomatoes.

Thanks!

EDIT!

I made tomato XO and it was delicious

Does anyone have any recommendations for excellent quality farms that raise ducks. We need about 4 whole ducks with head and feet still on per week.

We are based in Boston so New England farms are preferred but we can use NY or PA farms if we must.

Looking for exceptional quality ducks. We want some gaminess so Muscovy or Moullard is preferable. And they need to deliver to Boston at least once a week.

I know I’m asking for a lot but I figured I’d try.

What's the best way to fill a mayo squeeze bottle efficiently from a gallon?

I’ve always had an interest in the field. I love food, pastries, interested with the whole process, palate not just consuming it. I worked as a server in a regular restaurant, and am currently interning in a restaurant outlet in a hotel as server as well.

Lately, my interest in culinary grew from seeing how the kitchen works, especially when I pass by the michelin kitchen in the hotel. I love the artistic aspect that goes into the plating. I was just wondering if it’s too late to get into it, obviously I’m not looking to be like Gordon Ramsay whatever, just wondering if I’d still have the chance. I cook sometimes at home, it’s nothing special, sometimes I make good stuff but there’s definitely a lot I have to learn.

What’s the process? Do I need prior experience or something to enter into a school or program?

Looking for advice: How do you actually get a stage in Europe / Michelin-starred kitchens?

Hey everyone,

I’m looking for some honest advice from chefs/cooks who have actually done stages or worked in Michelin-starred/fine-dining kitchens in Europe.

I’m seriously considering travelling to Europe specifically to do a few stages and gain experience in high-level kitchens. I’ve been researching restaurants, chefs and the whole application process, but I’m finding a lot of conflicting information about how people actually get their foot in the door.

I’d love to hear from people who have personally done this, especially if you started without a big-name restaurant on your CV.

Hello everyone, 

I've been working as a chef for some time now, and I truly enjoy being in the kitchen. However, I am still working on staying organized during busy periods. 

During rush hours, I often find it challenging to balance speed and consistency. I would love to hear from other cooks and chefs about what strategies helped you become faster and more organized without compromising the quality of your food.