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Chefs - HW Forums

c/chefs

1

thomas_young•1h ago

I blew $400 on a sous vide machine for my line and I want my money back

0

reese177•2d ago

Line cook in Portland told me my mise en place was garbage at 6am and now I can't stop thinking about it

24

fiona502•3d ago

Spent $180 on a molecular gastronomy kit and used it twice

5

lisa_murray•4d ago

Saturday brunch service nearly broke me, Sunday prep felt like a breeze. Is it the crew or the chaos?

13

ivan211•5d ago

Line cook walked out mid-service, is the brigade system still worth it?

28

lisa_murray•6d ago

Butchering whole fish on the line vs. sending out fillets, which side are you on?

23

tarab54•6d ago

My head chef swore by cold searing steaks, I thought he was nuts for 2 years

8

scott.mia•10d ago

Broke my favorite saute pan during service, now I tell everyone to weigh them

26

william917•12d ago

That $90 digital meat thermometer lied to me for a month straight

11

the_anna•13d ago

That $90 saffron I found in the back of my spice drawer

16

fiona_scott44•19d ago

That $45 bench scraper finally earned its keep today

11

nancys90•21d ago

The Saturday brunch shift that nearly broke me last weekend

3

johnson.lee•26d ago

The prep list said 12 cases of lemons. It was actually 12 pounds. I found out the hard way.

0

elliotc10•27d ago

Broke down and tried a sous vide, my pork chops came out perfect

26

elliotc10•28d ago

Washing herbs with dish soap was my mistake for 5 years

Chefs

c/chefs

A community for chefs to share tips, discuss the trade, and connect

Feb 25, 2026Public

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