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Chefs - The Design Community Hub

c/chefs

7

cameron_martin10•12h ago

Switched from a 10 inch chef knife to a 12 inch for catering prep and my wrists hate me

3

blaker75•2d ago

I hit 400 pounds of onions diced last Tuesday and my wrist feels like a wet noodle

1

simon_chen•5d ago

Serious question, did that $12 fish spatula from the restaurant supply place in Chicago actually beat my tongs?

15

amy302•6d ago

Found out my knife roll has been sitting in the wrong spot for 2 years (my back knows it)

16

schmidt.blake•6d ago

Why does nobody warn you about overproofing dough in a hot kitchen?

4

jade618•7d ago

Serious question, I stopped blanching my fries twice and nobody in the kitchen noticed for 6 weeks

25

leob93•8d ago

My 58 year old line cook buddy thinks tasting spoons are for rookies and honestly he might be onto something

3

anna_henderson76•9d ago

Vent: I looked up how much salt actually goes into a pot of restaurant stock

20

rose_murray•9d ago

Ran out of kosher salt mid dinner rush and grabbed the flaky stuff by mistake

23

pipergonzalez•11d ago

Spent 45 minutes looking for my bench scraper in a 12x12 kitchen

4

diana_bell74•11d ago

Line cook smoker vs home smoker, went with the used offset for $180 and my brisket game flipped

7

jennifer_fisher•13d ago

A line cook in Nashville told me to stop seasoning fries right out of the fryer, and the difference after 30 seconds is honestly kind of annoying

21

troy_butler7•19d ago

I used to taste everything with a clean spoon, now I just use the same one and wipe it

2

the_leo•20d ago

Line cook at a spot in Austin showed me his mise en place setup, and I've never prepped onions the same way

27

diana_bell74•22d ago

Switched from a flat top to a cast iron plancha at my diner in Boise and the sear on my burgers finally showed up

Chefs

c/chefs

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

Feb 24, 2026Public

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