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Chefs - HW Forums

c/chefs

22

johnfoster•2d ago

Bought a $60 'professional' knife roll and my Mercer still cuts better than the Wusthof inside it

18

reese177•3d ago

Shoutout to the line cook in Austin who told me to ditch my 12 inch nonstick for a $22 carbon steel pan

3

wrenstone•4d ago

My sous chef says weighing flour is a waste of time and honestly he might be right for our kitchen

11

dakota_rivera•6d ago

Used to taste every sauce 5 times before service, now I just check it once and trust the recipe card

9

sam530•6d ago

A line cook at my old spot in Portland told me to stop plating with tweezers on every dish

1

thomas_young•7d ago

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

0

reese177•9d 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•10d ago

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

5

lisa_murray•11d ago

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

13

ivan211•12d ago

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

28

lisa_murray•13d ago

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

23

tarab54•13d ago

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

8

scott.mia•17d ago

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

26

william917•19d ago

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

11

the_anna•20d ago

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

Chefs

c/chefs

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

Feb 25, 2026Public

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