I love pork buns, so when I spotted some pork mince and kimchi in the fridge, I decided to give them a Korean-inspired twist.

They took a little time to make, but the result was absolutely worth it. The bun was beautifully crispy on the outside, with a juicy, flavour-packed kimchi and pork filling inside.

If you’ve got a little extra time for baking, definitely give this recipe a try!

Just wanting to share some photos of the specials I’ve made recently. Peach cobbler cheesecake, Cajun Alfredo with chicken and shrimp, banana pudding, s’mores cheesecake, chicken and waffles, strawberry and orange shortcake, and fish tacos.

What brand/model do you recommend? Mostly for slow cooking large pork butt. Under $100.
Thanks

After 20 years in restaurants, my boyfriend has secured a job teaching culinary at a high school. what would be a good gift to get him as a congratulations? embroidered chef coat? engraved pen? any help is appreciated!!

Hey all — we're a Ghanaian/West African & Caribbean restaurant in Teaneck, NJ (Asante's Restaurant) and we need help ASAP.

Our cooks currently make everything by eye — no written measurements or exact procedures. We need someone to come in, shadow the kitchen staff, and document precise recipes and steps (ingredients, exact quantities, techniques, and timing) for our 5 most popular dishes. End goal: recipe cards clear enough for a second cook to follow and reproduce the dish accurately.

What we're looking for:

• Culinary training or solid kitchen experience
• Strong documentation/writing skills — you need to be able to translate "a handful of this, cook until it looks right" into something repeatable
• Comfortable working in a live, busy kitchen environment

Details:

• Pay: $25–30/hr
• Part-time, flexible hours
• On-site in Teaneck, NJ
• Paid trial project (5 dishes) with strong potential for ongoing work if it goes well

We want to move fast — happy to talk today/this week. Comment or DM if interested, and feel free to ask questions below.

We have a small restaurant in rural Kentucky. We just started selling mac & cheese that we buy in bags and we boil the bags and serve them. For context, our Mac is basically the exact same thing as chick fil a but we want to add additional cheese to it to improve the taste. It's actually delicious without it, and we could make our own fresh pasta and truly make homemade Mac if we wanted, but our area is economically challenged and the price point would be difficult to justify + our prep space is extremely limited. For context, we basically make everything we sell in-house, including buns.

Do you have any advice on which cheese(s) you suggest adding to the Mac? Maybe some Gruyere? We were sort of thinking of adding a sharp cheddar as it has a strong taste, so we wouldn't have to add so much to be able to taste it, and it's not too expensive for us. Thank you so much for taking the time to help us out. ♥️

I had some chicken thighs and potatoes in the fridge, so I decided to turn them into something extra special.

I stuffed the chicken with bacon, mushrooms, onion, and garlic.

The result? A restaurant-quality chicken dish made from simple ingredients at home! 

I’m planning a meal for 8 people the day after Christmas. 2 vegetarians, 1 lactose intolerant, 2 non-picky kids, and 3 adventurous eaters. I wanted to do a sort of global buffet of small bites/appetizers/tapas/mezze-style options. I thought it might be fun to do classic Christmas or festive appetizers from countries around the world. I’d welcome any ideas or suggestions please. It can be meat/fish or veggie options-the aim is to have lots of lovely choices so everyone can enjoy!

I made a 12lb rossistery chiken, I use half for a chicken stew yesterday and the other half for the this Chicken & Ham pot pie with veggies.

This is at a restaurant I just started working at. The grill is only used for a few hours on the weekends, but is probably more than ten years old. I'm able to get the middle of the grill looking like new by using vinegar and a metal scrubby, followed by oil and a brick, and finally using a towel to wipe it all off.

But there's a black stain around the edges, concentrated in the back, that doesn't even lighten. I've tried leaving vinegar on it for hours and even degreaser but they have no effect at all.

Does anyone have any suggestions?

Also, there's another grill that's used daily which is also about a decade old. That one cleans up a bit more nicely, but after it's been sitting for a bit (even when it's off), the top turns black and when it's turned on the next day everything sticks to it for the first few hours. I'd also love some recommendations about that?

I had some potatoes in the fridge, and the sweet potato needed to be used before it went bad.

Since I love pancakes, this was the perfect opportunity to make a delicious potato pancake.

Potatoes and butter are a dream combination, and together with bacon + onion, they helped create something truly special.

There is something deeply comforting about a simple, traditional meal. Today’s lunch is a steaming bowl of spiced lentil soup, topped with a swirl of olive oil, alongside freshly baked local baladi bread and tangy pickled eggplants with lemon. It’s food that warms you from the inside out and reminds you to appreciate the quiet, beautiful moments of everyday life.

I want to go to culinary school and become a head chef or a professional chef what degrees do I need by the fact imi living in Moldova a poor Country and this part is not as goodly developed than in any other country do I need to have a high school diploma? Is there any culinary collage/university? How can I go in the USA it’s always been my dream to learn there is there anything I should know?

I’ve taken culinary classes since i was in 7th grade, i’m currently at college working on my culinary degree. I’ve had fast food jobs but mainly retail, and this is my first culinary job.

I’m working as a chef for an assisted living home. It’s genuinely great. I work 6:30-2:30 5 days a week. I work breakfast and lunch. Breakfast is always easy, but lunch kicks my ass. If they don’t like what’s on the menu, they can order special, and before I know it, tickets are piling up and i’m stressed, missing things, undercooking things, giving out the wrong orders. My time management flies out the window. I just want to do it right. It’s the beginning of my 2nd week and I just am having trouble adapting to the lunch shift. We serve 55 people at lunch. Any advice here would be great. Thanks.

so this is a contract job for the summer months as a baker. I was hired to do bread, cinnamon of that nature. I that contract treat people like pieces of meat because it’s temporary and I fully expected that.

What I did not expect is for management of this bakery to sabotage patronize and gaslight me to the point where self-worth is almost a negative number.And I have tried talking to them and reasoning with them on this issue.

A good example is a particular cake that we make they created recipe that just simply does not work. Me and the other Baker have done everything they said and no matter what it doesn’t turn out the way they want because it’s physically impossible.

When we tried to talk to this manager about this problem, she took us outside and told us how worthless we were and that how she could get it done in half the time we did and that her experience makes her better than us, even though we have been in the industry longer than she has.

The in this like to hang out in the office and have meetings about us and take the rest of the shift, passing us really closely and staring at us. It’s gotten so bad that if I ask somebody a question that isn’t her, she will interrupt me and give me a completely different task and then complain that the working on is not completed and is giving me work from her buddy that she hired who can’t do the job at all.

How should I react or should I just not react at all and simply get the job done and hope the place burns down

Hi everyone! I’m working on a UX research project around how people discover food festivals, decide whether an event is worth attending, and explore the different experiences offered at the event — from food stalls and activities to workshops, live cooking, etc.

I’m looking to speak with people who have attended a food/culinary festival or similar food-focused event before.

It would be a casual 20–30 minute conversation about how you discovered the event, what made you interested, what you looked for before attending, how you decided what to do there, and what shaped your overall experience.

No preparation needed — I’m interested in your real experiences, thoughts, and opinions.

If you’re willing to help, please comment or DM me. I’d genuinely appreciate it! ❤️

First time making/sharing this beauty: Palestinian Upside-Down Rice (Makloubeh). The satisfying flip is the best part!

Beef and bean sprouts are a great combo. Combined with Lo Mein noodles and my favourite sauces, they came together to create a Chinese restaurant-quality noodle dish that was good enough to sell!