Loading…

Rigidtalk

Privacy Policy Terms of Service

Chefs - Rigidtalk

c/chefs

14

caseyl18•16h ago

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

25

marktorres•1d 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•5d ago

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

15

quinn582•5d ago

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

13

the_evan•7d ago

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

8

the_evan•7d ago

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

4

bettyh84•7d ago

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

15

davidh88•8d ago

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

22

kelly_roberts•9d ago

Hit my 10,000th plate at the diner on 5th in Boise and just stood there staring at the pass

4

williamschmidt•10d ago

A line cook at my old spot in Denver kept saying 'we're not saving lives' every time someone sent back a steak, and now 40% of our walk-in gets tossed every week

24

william816•10d ago

Hit 500 covers at my new spot in Portland last night and I'm still buzzing!

18

chen.jenny•11d ago

Sous vide vs. cast iron for pork belly, a 3 hour fight in my kitchen

6

fisher.faith•12d ago

Server got slammed on a Tuesday and I ran out of my braised short rib by 7:40

12

blairm35•13d ago

TIL a $12 probe thermometer beat the $90 fancy one on my grill station

8

leep33•14d ago

Watched a line cook at Commander's Palace fix my flat sauce with a single ice cube

Chefs

c/chefs

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

Feb 24, 2026Public

80

Members

177

Posts

Legal

Privacy Policy Terms of Service