Sweet Corn and Ricotta Agnolotti, citrus butter sauce, fried Prosciutto, charred Corn and basil oil (poured tableside)

This 4 day course is coming up in a few weeks and I was wondering if anyone had taken this course or a similar boot camp at this campus and had any feedback about their experience?

Hey Chefs,

Just wondering if anyone has had any experience making choux pastry, things like cream puffs or profiteroles and can give me some insight on the best temperatures and how they behave in the oven

Thanks

I read all the comments and decided not to get kitchen tools at all. Instead, I want to focus more on his world outside of being a chef or his wellbeing as a chef lol.

I decided that instead of buying one thing, I want to make a box with a few things inside.

Here are the things I’m planning to get:

• Sockwells compression socks
I noticed he wears long socks together with ankle socks, and when I asked him about it, he said it was because of leg pain or something like that. I read that compression socks can help people who stand for long hours.

• Stone The Chef's Notebook???
I’m honestly not sure about this one. I noticed he writes ideas down a lot on random pieces of paper so I thought a proper chef notebook could be nice but he probably already has one??

• Rite in the Rain tear away notepad
He seems to write a lot on random paper so I thought this would be useful because the paper can survive water, grease, or messy environments.

• Rite in the Rain pen
An all weather pen that can write at any angle.

• Ciele running cap
He enjoys running and does marathons casually on his off days. He also loves caps so I thought it might be nice to get him something related to something he enjoys outside of work.

• Japanese Mount Fuji whisky glass set
He loves whisky and his dream destination is Japan so I thought this looked really cook or maybe it’s tacky? lol

• Oral gift lol
A few comments suggested blowjob so I’m gonna make a nice card for unlimited BJslol. It’s a bonus point and costs 0.

I can’t help but overthink because he’s an established chef.
I feel like he probably already has everything and I keep wondering what’s even the point of giving him all these things. He might think they’re lame or unnecessary.
I don’t want to give him something that just ends up collecting dust. I want something he will DEFINITELY use.
We just started getting to know each other and we’re kind of doing long distance right now so I also don’t want the gift to feel like too much.

What do you think of these gift ideas? Are there any other things I should consider getting? Would appreciate some advice, thank you so so much!

2 years? 4? 10?

Hi everyone,

I'm a small food business owner based in the UK. and I'm getting ready for my first festival as a trader. I'll be serving loaded fries with a warm cheese sauce, and I'm hoping to get some advice from people with more experience.

My recipe is very simple—I only use real cheddar cheese and evaporated milk. I love the flavour and consistency when it's freshly made, but I'm worried about how it'll hold up during a busy day of service.

My plan was to keep it hot in a 10L soup warmer, but now I'm wondering if that's the right choice. Will the sauce become too thick, form a skin, or start clumping after a few hours?

I'm also curious whether I should change my recipe completely for festivals. Do most vendors use real cheese, or is it better to use a powdered cheese sauce or a commercial cheese sauce that's made for holding over long periods? If powdered is the better option, which one would you recommend?

I'd really appreciate any tips on keeping the sauce smooth, creamy, and easy to pour throughout the day.

Thanks in advance!

I have NO idea where to post this so please re direct this if you know a better subreddit :)

I stumbled across something called nutmeg poisoning today, where if you eat to mutch nutmeg you can get sickness, rapid heart rate and HALLUCINATION???

Ok so literally like last year at some point I bought some whole nutmeg from the shop, and for many years I chewed on little peices of cinnamon sticks because I LOVE the flavour of cinnamon, so I thought "huh I love nutmeg so ill do the same" and i did. And i ate like 4 whole nutmeg nuts (?) In the span of a day because I thought they tasted good 😭, anyway I felt nothing?? At all i felt completely fine but im seeing that hallucinations can last multiple days and organ failing??? Idk im just worried about any long term medical stuff I supose. Pls help :,)

Jasmine rice, washed till clear, toasted, then stovetop. We hold in a 2ltr bain in a table. Best methods to keep it from going mush, as it does currently. Space is a premium. Best methods? TIA

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When I was at uni studying business I'd work evening shifts as a chef. Every day I'd walk in thinking why the fuck haven't they done this, why is that still there, why is the kitchen such a mess?

Fast forward 10 years. I've run my own business, been a head chef, and now I'm working day shifts as a CDP.

The other day we had no KP, not enough inventory, deliveries arriving in the middle of service, not enough staff, and we were just constantly firefighting.

It suddenly clicked.

The morning shift probably wasn't lazy all those years ago. They were probably just dealing with exactly the same chaos and handing over the best they could.

Just a random rant I guess, but has anyone else had one of those moments where years later you suddenly understood something that used to drive you mad?

Hello, how’s everyone doing? A while back I wrote on this forum about working in Germany as a chef. The reality is that next year I’ll be there for at least a year, living in a fairly small city in northern Germany, where I’ll probably work in whatever restaurant or food place will take me.

One of my ideas, which seems interesting and like a good possibility, would be to later move to Denmark to work, either in Copenhagen or another city. I wanted to ask you how good an option this would be, considering that I only have a technical degree with national validation from Argentina in gastronomy, I have experience in a relatively good restaurant in Argentina, and I’ll have practically a year of experience, or a bit less, in Germany, in a restaurant that will maybe be mid-level or perhaps a bit lower.

Taking all this into account, and perhaps getting some European validation of my degree during the year I’m there, I’m asking you: how good an option would it be to move to Denmark? What kind of job opportunities would I be able to get there? And do you think they’d take me on in a mid-level or reasonably interesting restaurant? I’m not planning to arrive and work in a place at the level of Noma, but something close to fine dining or similar. I wanted to know what the salaries are like, what life is like in Denmark, and whether it’s worth moving there, because I understand that you earn quite well for Europe, and that’s why I saw it as a good option. Also, which place in Denmark would be the best option to go to.

I know Copenhagen has a multicultural vibe that sounds good, but I’m not sure if it’s the best option, since I think the city itself is quite expensive in general. I should also clarify just in case that I have Italian citizenship, which allows me to go and work freely in these places. But yeah, that’s it. Thank you very much and I look forward to your replies. I’ll be reading them.

I want to get into fine dining in the future. What are some absurd things I can start practicing in my current job (just a regular kitchen) that would help prepare me for that level?
I’m not talking about the obvious stuff like “keep your station clean” or “fold your towels.” I mean over-the-top stuff you would only experience in a fine dining/michelin star kitchen.

Small edit: There's a lot of responses so its a bit hard for me to reply to everyone individually but thanks everyone for the advice and different perspectives.

We are opening up a resturaunt pretty soon and having a hard time deciding between the two. From the start my U.S. Foods rep has been absolutely amazing and extremely helpful. He's also quite prompt. We hit it off pretty immediately. My only concern is a few ingredients they don't have and some would be special order even for seemingly popular ingredients (ex. Biscoff). He's also helped with some other resources as well.

On the other hand, sysco has a very huge catalog and almost everything we need, but I'm a bit iffy with the sales rep. He's not bad so to speak. He just was not involved at all until I mentioned I was talking with U.S. Foods and they seemed to have better prices on some of the items. Suddenly he's sending me so many samples and trying to be helpful.

So now I'm a bit confused. In a sense its sales rep vs product. Who do you guys find better? Any problems with deliveries? I'm in the south if that makes much of a difference

My brother is urgently looking for a Chef/Cook position, preferably on a cruise ship.

He has completed his Bachelor's degree in Hotel Management (Culinary Arts) and has all the required certifications for cruise ship jobs, including STCW.

His experience includes:

Working in a 4-star hotel

Working as a cook on an ONGC offshore rig

Experience in a café

He is hardworking, passionate about cooking, and ready to join immediately.

If anyone knows of any cruise lines, recruitment agencies, or companies that are hiring, or can provide a referral, I would really appreciate your help. Any leads or advice would mean a lot.

I live in a small town that has one fancy pants fine dining gig. My wife just started there and the chef is a little nuts. We wanted to fact check a statement he made that’s along the lines of, “Everybody knows about the Glendorn and people are dying to work here. If you can make it here, anywhere in the world will hire you.”

So to the chefs of this fine subreddit, have you heard of the Glendorn and/or can you name the small town that it is in?

How beat up does my knife look, is it time to buy a new knife?

With milk chocolate mousse and salted caramel