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Rigidtalk

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Chefs - Rigidtalk

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6

ward.fiona•10h ago

Pro tip: I started salting my pasta water after it boils and the texture came out better

25

wyattmitchell•22h ago

A line cook at my buddy's spot in Detroit said he preps his mise en place before he even clocks in, and I can't stop thinking about it

25

zarapalmer•1d ago

I finally hit 1,000 covers on a single dinner service and it broke me for two days

27

noahpark•2d ago

My walk-in died at 4:45pm on a Friday with 60 covers on the books

12

piper_lopez•2d ago

Vent: The line cook next to me said he never salts pasta water, and now I can't stop thinking about it

24

emma72•4d ago

Friday night we ran out of ribeye at 7:15 and I almost walked out

17

lisa_bennett•5d ago

TIL slicing brisket hot off the smoker vs resting it 4 hours in a cooler is a totally different cut

14

caseyl18•6d ago

Shoutout to the 30 second rest rule that finally stopped my tickets from stacking up

25

marktorres•7d ago

Update: the 8 quart stock pot I bought for $12 at a garage sale in Dayton finally explained why my soups tasted flat

9

harperp31•11d ago

Am I the only one who swore off cooking with gas after 15 years on the line?

15

quinn582•11d ago

Unpopular opinion: weighing my flour beat scooping it, and my bread finally stopped coming out dense

13

the_evan•12d ago

A line cook told me my tasting spoon was the problem, and I think he was right

8

the_evan•13d ago

Vent: my walk in cooler died at 9pm on a Friday with $2,400 of product inside

4

bettyh84•13d ago

The prep cook at this diner in Reno was breaking down whole chickens in 4 minutes and I timed him

15

davidh88•14d ago

Am I the only one who thinks mise en place gets way overdone for home cooks

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