restaurants are inherently unsustainable, even more so since the pandemic. They are a bad investment, and notoriously prone to failure. Yet, so many continue to open at a breakneck place. What is the reason for this contradiction?
Made a lot of caramelised onions i used it to make some gravy. And have a lot left.
Is 28 too late to become a chef? I was a graphic designer by trade, but ever since AI took off the industry has been really rough, And Culinary has always been a passion of mines and by pure luck I applied and got accepted with a scholarship to attend a culinary school in Mexico for 3 years and at the orientation they explained that in the first year they send you to a national internship of 3 months in a Michelin kitchen at any state of your choosing Id go OAXACA, A well respected culinary staple in Mexico, on the second year you do another 3 month internship but this time Internationally at a Michelin kitchen of your choosing and im thinking Peru but i also would love to have studies in France on my resume as it is held at the highest regards but I’m terrified about the language barrier. On the third year you focus on what you want to specialize in pasty chef, butcher chef, etc etc.
I'm Mexican and fluent in Spanish, so I feel like this is a pretty unique opportunity that would set me apart as a chef as not just anyone can study in Mexico and learn Mexican cuisine directly from the source without knowing Spanish. But the thing that really makes the school unique is its connections throughout Mexico's culinary industry. The school regularly brings in respected chefs from different regions of the country to teach classes, share their techniques, and introduce students to the unique flavors, traditions, and cuisines of their regions.
My question is, does the industry actually care about something like this? Or would I be better off doing a quick 8-month program at ICE instead? If it wont help as much in the industry. Am I too old to be starting this career at 28? Is spending 3 years in culinary school too much time compared to just getting into the industry and working my way up? Or would this school make me more “valuable” or open more doors, since Mexican cuisine is so respected around the world. I'd really appreciate hearing from people who work in kitchens.
Ps. Just to clarify, The schools doesn’t only just specialize in Mexican cuisine. Id earn a bachelors in culinary with a masters in Mexican cuisine but the school also covers international cooking techniques, pastry, wine, hospitality, and even includes globally recognized certifications like WSET, Operates as a Brigade de cuisine and uses all the fancy french words like mirepoix, roux, sautei, Bouquet garni, chiffonade, veloute etc are still used and respected.
Hey friends,
My husband and I are taking a trip to Boston in August and would love to find chef supply stores,unique/artisinal grocery stores, ethnic food stores, etc.
We both love cooking new recipes with different cheeses, spices, veg, etc. but we live in a very limited area and never get to browse in person. We are hoping to find some great specialty grocery stores or kitchen supply stores. Any help is appreciated- thank you!
(Examples: we recently discovered mitica sottocenere al tartufo cheese which is sexy as hell, and my husband got a tortilla press awhile ago to help with making conchas and tortillas.)
Edit: I am also gluten free and we would not oppose any eating out recs either :)
Hello guys i am opening a restaurant so i am looking for 1 CHEF WHO CAN MANAGE THE CAFETERIA WHO KNOW HOW TO MAKE SNACKS AND KARAK
FOOD AND ACCOMODATION WILL BE PROVIDED BY US
WE CAN DISCUSS THE SALARY
ANYONE INTERESTED PLEASE DM ME
Your Culinary Empire Awaits! Master the art of the restaurant business, from precision ingredient procurement to high-pressure shift management, and climb the ranks from a local diner to a world-class culinary legend.
Obviously culinary school is the first but it's extremely pricey where I live and a few people have said to reach out to find a restaurant that's willing to take you in? Is that valid or are there other ways?
Hey Albuquerque,
I have the opportunity to open a small ghost kitchen at night (delivery and pickup only), and before I decide on a menu, I wanted to ask the community.
We already have a lot of great burgers, pizza, tacos, and other local favorites.
What do you think Albuquerque is missing?
If you could order anything for dinner or late at night, what would it be? Is there a type of food you wish we had more of, or something no one seems to do really well?
I'm just looking for honest feedback to help decide what direction to go. Thanks everyone!
I’m talking Japanese fish markets, French cheese makers in the mountains, scuba diving for live scallops…
I have a week off and I want to make the most of it. I was thinking of hitting up our meat purveyor and seeing if they’ll teach me how to break down a cow.
I work in a charcuterie restaurant in the north of england. I am curious of other peoples rules and guidelines around labelling!
I have an older gentleman who i work with in the kitchen and his sole purpose is to maintain labels, allergens and ingredients etc. He is hell-bent on the labels being bible and once the label says it goes, its goes no matter how fresh or perishable it still is.
He has strong opinions on never refilling oils and throwing away oils after a month of opening. He also has the opinions that if meat has a raw use by date on the packaging, it goes out then whether it is cooked or not. Now, i have always been taught that even if the meat goes out of the day of cooking, it still gets the three day grace once cooked (dont know if this is right but i was taught from the start of my career this is how it worked!)
I am curious on what other chefs opinions of it are! Personally i have always been someone who does quality checks and relabels for one day extra until not up to standard but i am impartial and just want to learn!
I am also trying to help the business by saving money on the food he discards on a weekly basis and need advice on trying to convince him a different way!
TIA
I got a job as commis and I am involved during food tasting and R&D. What should I expect or prepare? What do you usually do?
I was a dishwasher for a year and am finally starting to get more consistent shifts doing prep and line. Ive came to realization I want to to dedicate my career life to becoming an incredible chef and starting a food truck/becoming a head chef and running a kitchen. Ive head about international hospitality internships where you can go work at high end restaurants across the world. My question is how does one find those and get into that?
I’m 26 and seriously considering a career in baking and pastry. I’d love to hear from people who are already in the industry, no matter where you’re from.
Did you go to culinary school, or did you learn on the job? Looking back, was culinary school worth the investment, or would you take a different route if you were starting over?
My goal isn’t just to get a job…..I genuinely want to master the craft and become as skilled as I can. I’m happy to start from the bottom and put in the hours. I know the early years can be physically demanding, but I’ve been working since high school and have six years of experience in food manufacturing, so hard work doesn’t scare me.
Right now, my plan is to get formal training, work full time as a baker or pastry chef, keep learning every day, and gradually move into higher roles as my skills improve. Does that sound like a realistic path?
If you could give one piece of advice to someone starting from scratch, what would it be? I’d really appreciate hearing about your journey, what worked, what didn’t, and anything you wish you had known before entering the profession.
Started out in kitchens at 15 dropped out of school at 16 been working full time since. I've done everything from takeaways, hotels, restaurants cafes and fine fining. Been working the past 4 years as a Vennouser chef night shifts(lamination work, crossiants, pans ect) I regret it leaving school so much I've lost passion completely, constant lies and false promises from owners broken equipment and shit conditions. I've no idea what I can do or even what I want to do. Past 2 years I've been depressed been thinking about suicide and got bad anxiety became dependent on weed to get through lucky off it a few weeks ago. Sorry if this seems like a pity party. Any advice welcome I'm going to a careers center in a few days see if they have any options or advice.
First post here, so bear with me.
I’ve been at my current restaurant for a little over two years. It’s a higher end restaurant, but on the smaller side in terms of volume. Around 100 covers on weekdays and 200 on weekends. I originally started as a busser and eventually trained in every FOH position.
About a year ago, I decided to bite the bullet and join BOH. It changed the way I look at cooking. I’d always enjoyed cooking at home, but I never seriously considered it as a life long career until I got into the kitchen.
I spent my first few months on garmo before moving around the line, and I’ve now settled on the entrée station. During that year I’ve gone from line cook to lead cook, then to sous, and I’m still in the process of getting a hang of that role.
I know that kind of progression is maybe a bit fast, and I understand some people will assume it’s because my kitchen isn’t very strong. In reality, I work with an incredibly talented team. I was so afraid to drag them down I just kept working until I could keep the pace. My chef has been very open about the possibility of me becoming the CDC within the next year or two if I stay on this path.
So should I stay where I am and potentially step into an executive role relatively early? Or is this the point where I should leave to diversify my experience before I become too comfortable in one kitchen?
some more context:
I’m in my early 20s
The restaurant group owns several concepts, and it’s common for chefs within the company to move into leadership positions at sister restaurants before hiring externally.
My current restaurant is widely considered one of the best in my area. If I wanted to challenge myself more i’d have to relocate.
I wouldn’t say im unhappy or think the job has become easy I just don’t want to regret not getting more experience while im young.
For those of you who’ve been in the industry longer than I have, when did you know it was time to leave your first kitchen? Is it better to chase experience early, or is there value in staying put if you’re still advancing?
I love chocolate chip cookies, I can count on one hand how many professional produced chocolate chip cookies that I would consider good. Why are professional kitchens so bad at making them? I’m not super picky about them either as far as different styles go.
I've been tasked with leading a butter-churning tutorial (lol, I know...)
From what I'm reading, you need a relatively high fat content for it to really work and no stabilizers. Does anyone in this sub happen to know a broadliner product that fits the bill for this? Everything I'm seeing seems to be using stabilizers. Aiming for between 36-40% fat.
Thanks!