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Chefs - SMM Buzz

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7

nathanj56•1d ago

PSA: A line cook at a diner in Tulsa told me to salt my pasta water 'like the sea' and now I'm torn

12

avery_lopez•1d ago

Line cook at my new spot said he never tastes his seasoning twice, and his reasoning stuck with me

14

blakem37•3d ago

Dropped $420 on a knife skills class and learned nothing my head chef couldn't show me in an hour

6

ryan_gibson84•3d ago

A customer at my Sunday brunch shift sent back the eggs 4 times, then asked if I knew what a basted egg was

18

jakel36•4d ago

I set a timer on one dish and hit 5,000 tickets without a single send-back

24

blair_taylor•4d ago

Just found out the '75% of restaurants fail in year one' stat is basically made up

28

irismartinez•4d ago

My old sous told me to salt pasta water "like the sea," and I told him that was too vague for the new hires

14

the_hayden•5d ago

I swore off gas station sushi for 6 years, and a line cook in Reno got me back on it

8

anna_ross19•5d ago

Pro tip: I stopped plating with tweezers and started using a cheap squeeze bottle

2

thompson.nathan•5d ago

Am I the only one who thinks the 'no salt until the end' rule is costing us flavor?

-2

wendy_perry•6d ago

Cooked 40 chicken thighs at 350 instead of 425 and now I don't know what to believe

5

oliver184•7d ago

Why does nobody talk about plating hot food on cold plates?

17

joseph_torres•8d ago

TIL the average restaurant throws out 4 to 10 percent of the food it buys, and my chef de cuisine in Chicago told me our walk-in was closer to 15

6

charles_kelly43•8d ago

The line cook at a diner in Tulsa showed me how he keeps his station clean during a rush

11

lane.eric•8d ago

Appreciation post: the squeeze bottle trick that saved my sauce station after 15 years of ladles

Chefs

c/chefs

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

Feb 21, 2026Public

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