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Chefs - Vivisector
c/chefs
9
c/chefs
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charles_coleman
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2h ago
TIL the $140 knife roll I bought saved my knives from a flooded prep sink at Bert's on 6th
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12
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noahgreen
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16h ago
Why does nobody talk about a $15 sharpening stone beating a $70 electric sharpener
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1
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ramirez.vera
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4d ago
Walked into a spot in Providence last week and saw the line cooks plating with tweezers while the grill guy worked bare hands
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7
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josephbailey
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8d ago
Line cook froze on 12 tickets at 7:40 on a Friday and I pulled him off the grill for 10 minutes
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7
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cole_murphy
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9d ago
Unpopular opinion: a line cook at my old spot told me to stop "cooking with my eyes" and it's been bugging me for 2 weeks
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21
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jake_patel
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9d ago
Shoutout to the walk-in that died at 4pm on a Friday
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5
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laura_black
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12d ago
Vent: I dropped $300 on a sous vide machine and my line cooks still use the $40 rice cooker setup
2 comments
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18
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adams.vera
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13d ago
My old prep cook in Tulsa told me to taste the water before I boil pasta, and I finally got it
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15
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phoenix_brown85
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13d ago
Spent $180 on a molecular gastronomy kit and all I got was sad foam
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11
c/chefs
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taylor_patel
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13d ago
I kept a running count of my platings for 6 months, and the number was 1,847. That one stat changed how I run my line.
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3
c/chefs
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paul_ramirez
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15d ago
Found out I was overcooking my risotto for 2 years because of one spoon test
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18
c/chefs
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abby_morgan18
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16d ago
DAE count their knife roll to realize they've been carrying 14 knives and only using 4?
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10
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max_cooper21
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16d ago
Serious question, I dropped my cast iron in the dish pit and now it cooks better than when I seasoned it for 5 years
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23
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henry_ross
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16d ago
Line cook with 3 months on the job caught my plating mistake before I did
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16
c/chefs
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johnson.river
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17d ago
I pooh-poohed resting meat for 15 minutes until my brisket flat proved me wrong at a backyard cook in Dallas
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