- Why do we continue to cook professionally?
- Calling Chef Colin..........
- do u doubt your dishes?
- Carbon knives at work...
- Interview Kit
- Craziest thing u ever saw.......
- I need some advice...!!
- cookware
- Bones Blood and Butter
- Hours worked
- Knife thief
- culinary schools under fire.
- Industry pro question.
- 'Sharpest' Restaurant Recs
- New Menu
- Just for you guys....
- Stoopid things Waiters do...
- Chef Pants
- Hiring servers. philosophy by Chef Niloc
- Got a new job
- Tamago Pan
- Partners
- To do or not to do?
- Hops n Hogs
- The Fan Awaits. Mother's Day
- Sous Vide
- Verjuice?
- Sous Vide
- Anti Fatigue Mats
- Any chefs ever go out and speak to awkward customers?
- Paul Liebrandt: A matter of taste
- Maybe I shouldn't have sharpened my Benriner
- Chef Locker
- Sushi Chef Training
- Chef Clothing
- Restaurant bans young children
- Advice to the Younger Cooks
- Job Interview Tips
- Cutting techniques for optimized efficiency
- Communal tables?
- Interesting chat with head chef
- Family/Staff Meals
- Have to love line cooking advice on love
- Health and Fitness
- 6 x 30 ft space... help!
- A positive chef
- School Research Headaches
- Trial in a fancy restaurant on Tuesday. Any tips?
- New Addition (Non Knife)
- Still alive
- Staff Meals!
- Daniel Boulud's Ten Commandments of a Chef
- Compliments to the chef.......
- Going Crazy Waiting
- bone marrow knife?
- Job listings?
- Working Overseas
- Prolonging greens
- Big Thanks to BOH!!!
- Why bosses are that way.
- What do chefs look for when hiring??
- Footwear Poll
- Advice for chef coat in LONG size/ not just BIG
- What are some good garnishes? Trying to inspire some of my other chefs.
- Espresso Emergency
- Carpal Tunnel of Love
- Anybody work DNC or RNC 2008 or earlier ?
- My new acquisition
- I don't know how you guys do it!
- Knives in the dish area
- Stainless Steel Cleaners???
- new job!
- Save the Sharks.
- Sous Chafe
- A Rare First (Reach-in freezer)
- OT: Help with RE Appraisal
- Sous Vide / Cryovac ideas and techniques
- "The Beast" Bench
- Ever fire someone and......
- Tv spot
- What a Day!!
- Chicago Show
- One thing every cook should buy.
- 86 Individual componets
- A Soup Book?
- Holy Fried Burrito Batman!
- Charcuterie
- De Buyer Pans
- MEAT COOKING: Grill vs. Plancha vs. Range Top
- Uniform source
- Gray Kunz Spoons
- Footwear for high arches
- Seriously..
- Sustainable Seafood Info
- How do you retain a talented cook?
- lightweight breathable pants for work?
- resumes
- School Advice
- Lodge Carbon Steel Skillets vs. de Buyer?
- Backing into a chicken stock (broth)?
- Washing Uniforms with Drano?
- vegas vs chicago
- juicer
- Back to T.O.
- Mini Light Sabor
- The Next Move
- New gig
- OT Opening a store
- Pet peeves
- My stint as an intern
- Cooking Transitions and Unintended Consequences
- Back to work
- Going back into the kitchen
- Flat top vs open burner
- Stages and members
- Menus
- Looking for opinions on digital scales
- Am i wrong to be upset and feel used by my employer? (complaining.. sorry for the rant)
- Good knife day at work today
- cooking gloves
- Grade A5 Wagyu
- Salt plate grilling. Anybody?
- Fish Box?
- JB Prince and Others
- Merry christmas
- Hell Week Check-In
- knife guards ?
- Whats your prep/warm up kitchen playlist?
- New Years in the kitchen
- Old School Kitchen Nostalgia (and the not so good)
- do you give away your recipes?
- A Random Tidbit for Chefs
- The Family Meal Experience
- Kitchen Horror Stories?
- Biggest Cowboy Tricks
- Chuckles Knife Day Camp
- Keeping 'em clean
- Timers
- Bon Appetit 20 Most Important Restaurants 2013
- Recommended large tongs/tweezers ???
- Beard Semifinalists anyone?
- I QUIT !!!!!
- Question for those who cook a lot of steaks
- Stagiaire - Success, Failure and what not...
- kuhn rikon peeler handle mods? / peeler murderer
- Moving on.
- FWIW: Short Loins and Saw
- What to Expect
- Infrared vs Radiant Steak Broilers?
- oiling board with wanlut oil, do i need to worry about patron allergies?
- Hiromoto AS wagyuto reactivity & lacto-fermented processing questions
- A Few Other Things!
- Aprons..what features do you like?
- 1st Annual StarChefs.com SMOKE@ICC Team?
- Kitchen Nightmares/Restaurant Impossible....Owen
- Chopsticks
- benriner mandoline - does everyone sharpen their own blades?
- Taste of Martin County winners... us!
- While the wife's away
- How does an expediter work?
- New Job, and the strangeness of leaving the kitchen where you have been
- Process
- (Another) New Job
- restaurant valuation
- Foodies that post bad review and don't know what there talking about?
- career advice wanted and welcomed
- Cooking Fish sous vide pre-service
- Ordered De Buyer Pans / Tim Love Carbon Steel Skillets - now about care and feeding...?
- Juicer for Use at Festivals?
- Pastry Chef's
- The Cliche Chocolate Lava Cake
- Golden Corral Viral Video....
- Franny's Brooklyn
- Can You Sharpen at Work?
- Restaurant business plan project?
- 29 Signs You’ve Worked In A Restaurant Kitchen
- Favorite spoons.
- tips for a young chef?
- Anyone use any cooking apps?
- Newbie saying hello, with Questions on Home butchering
- What keeps you around an open flame? or flat top? or fryer and such...
- breaking the auto lock on rosle tongs
- kitchen pranks
- rituals
- On the fence for a new work knife
- Chef jackets
- Overseas work/travel
- ridiculous requests
- Tiredness and Christmas time
- kitchen towels
- Carrying knives
- Getting crushed by the holidays?
- A Night to Remember
- Doing a stage...
- Legendary Douche-bag GM tricks
- Advise needed for a young chef.
- I'm Still Feeling NYE
- Are you a wolf, or a sheep?
- Kitchen Slang
- What's Your Favorite Kitchen Counter Top?
- Honestly
- F@#kin Allgeries
- Informal Chef Clothing
- Dumbest thing you ever read in a food review
- The Rise of Egotarian Cuisine
- tasting for kitchen jobs
- Shopping for Equipment in the Bowery
- Yours Truly
- OMG disgusted!
- smaller alternative to thermapen?
- If you had one knife....
- Congrats Brainsausage
- Shellfish allergies in the sushi bar
- Julienne peeler, please recommend
- Line cook diagnostic chart.
- What are good resources for learning plating. Especially spoon work.
- I am an idiot in stitches
- question on cleaning a piece of equipment ive never used before
- How do you guys do it?
- head shake moments
- WTB: kitchen clogs
- Trust the Chef?
- Where to buy Birkenstock in New York?
- Bad servers great servers your stories
- Japanese sink ID?
- Copper pots and pans in a professional kitchen...
- Kunz spoons
- Favourite chefs / chefs you look up to
- Sous Chef Try Outs
- NYC
- Random Kitchen Photo
- Advice needed
- Use By Dates?
- Back in the Saddle?
- Who works in Charlotte and nearby?
- de buyer mineral b w/ 22K burner
- Fired for my work related injury
- Chicago restaurants?
- Humble Home
- Looking for a good sound system...
- Killer Weekend
- What Bag / Roll do you use?
- what do you guys use for pocket knives?
- cooking/ in japan
- Internship semester
- Interview with a chef
- kitchen thiefs
- A little BoH humor....
- Working Part Time Off Site
- True cooks