r/Chefit

So I was at work today and I was pulling plates out of a hot oven and it kind of hurt but I didn’t care enough to react which got me thinking, how is it possible that I can do that? There are people that get severe burns from spilled coffee so how is it that I can grab oven temp food or dip my hands into super hot water like it’s nothing? I’ve been told if you’re in the profession long enough you’ll stop feeling it but aren’t these temperatures still high enough to cause damage to your skin even if you can’t feel it? I’m not exactly sure when this developed but now I know that if something hurts to touch it’s seriously f-ing hot.

Kind of curious if others have had this same thought or any related stories, so let me know if you also have asbestos hands lol

For some background, Im fairly new to the restaurant industry, I only worked at two fast food restaurants as crew for a total of 3 years between the two before joining a partnership. I had the minority percentage there and was mostly brought on for design and branding and ended up working the front similar to what I did at my previous jobs. Then I made the jump to do my own thing and started my own food truck. I dont know all the Chef lore and lingo, I never worked in a kitchen so im very ignorant in that area. Beacuse of that, I learn alot from my cooks, they have taught me more than I have probably taught them. But, I hear alot of shit talk on Sysco, is it just beacuse theyre a big corp or like an "eat the rich" thing? Ive been wary of asking my cooks bc duh we use Sysco. I also read some comments recently, and people seem to bash those who use sysco claiming its all reheated microwave food. I get that, bc a ton of their selection is pre-made food. But its totally possible to run a kitchen with real ingredients using sysco. While I still have 3 other stores/distributors I buy from for certain better priced options, why am I catching strays when all our food is made from ingredients not reheated out of a box. The only think that is "pre-made" in our kitchen is pasta, sausage links, cheese, and pickles. Everything else is made from scratch and our raw proteins and produce are purchased at restaurant depot for a little more quality control. (sysco veggies are hit or miss) So whats the problem with me getting some of my ingredients from sysco? Again, im here to get enlightened, maybe im not tapped into the restaurant history or news as much as I should be but I would really like to know if using Sysco is truly that bad, and am I losing respect from other restaurateurs for this?

Ustedes como hacen para sobrellevar el día a día con los dolores del tunel carpiano/articulaciones/tendones?

Hace unos dias quedé prácticamente inmovilizada de la mano izquierda (afortunadamente soy diestra) llevo una muñequera para amortiguar, y me ahogo en analgésicos, pero hay algo más? Es decir hay algo que hagan para evitarlo o por lo menos que sea mínimo el dolor? Llevo 10 años en cocina inicie desde los 21 😞

I’m kind of only posting here to brag, but I finally got my first big boy job. I’m almost 20, worked in pubs as a cdp/sous for 4 years doing very basic and easy cooking(reheating). Just got a job in a brand new Italian restaurant and I’m terrified and thrilled. I’ve got 2 questions though.

Any advice for the switch to a restaurant kitchen compared to my years in a pub?

And how can I ensure to progress my career through this opportunity? I don’t want to end up stuck.

For Easter / Mother’s Day. I have the ability to execute either.

What’s your preference and what are your deciding factors?

I've been trying to get a job in Marriot/Fairmont but for some reason I couldn't go beyond the screening. I have tailored my resume according to the job posting but still no luck. Any suggestions what I can do better to get into a hotel.

I want to join a hotel since I doesn't have that experience under by belt.

Hey chefs,

I am a young chef who loves ramen, it's quick, easy, cheap, and adjustable. My girlfriend however is a MEGA picky eater (kraft only type shi) and only enjoys eating Maruchan. I have tried every other brand, broth type, and even made her recipes directly from my old head chef in Japan. She always chooses Maruchan.

Is there any secret to getting that classic Maruchan flavor?

Yes, I can order some on amazon. No I cannot buy it in store. But at this point I will not be defeated by a flavor packet!!

(bonus points to anyone who knows how to recreate “picante chicken Maruchan” it is VERY expensive and hard to get, and of course she loves it)

Has anybody recently attempted red seal cook exam in Alberta? I have my exam next week and wondering how tough it is.