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Chefs - Librear

c/chefs

1

evan_harris14•9h ago

A line cook at the diner on 5th called my plating "sad" and I still think about it a year later

5

rowangonzalez•1d ago

Can we talk about the old prep cook in Amarillo who bet me $20 my hollandaise would break if I warmed the bowl

6

janaf76•1d ago

Went with a flat top over a second range for the new line and I'm still not sure

8

beth_butler75•1d ago

Appreciation post: the 15 minute rule a chef in Charleston taught me about resting brisket

13

shah.shane•2d ago

The fry cook at a diner in Tulsa who taught me more about mise en place than any chef I've worked for

28

colemiller•2d ago

Hot take: I stopped blanching my fries and now the fry station runs smoother

27

betty_campbell•2d ago

Hot take: mise en place is overrated for home-style service

3

felix_chen10•4d ago

A line cook at my old spot in Tulsa told me to stop tasting my sauces cold, and I blew him off for a year

9

the_logan•5d ago

Serious question, did anyone else hit 300 covers on a Tuesday and feel nothing?

1

claire_campbell•6d ago

Dropped $600 on a chamber vacuum sealer and I'd fight anyone who says it's overkill for a small kitchen

28

leo603•8d ago

My dishie of all people made me rethink how I run Friday prep

28

ben_wells96•8d ago

Serious question, how long did it take you to nail a consistent 3 fold on a full sheet of puff?

34

bennett.luna•8d ago

Warning: salting pasta water like the sea ruined my sauce for a month

21

blake829•11d ago

Hot take: watching my saute cook work a flat top vs a French top is like two different jobs

16

williamprice•12d ago

Warning: I salted pasta water like the sea for 12 years until a dishie in Buffalo asked me why

Chefs

c/chefs

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

Feb 25, 2026Public

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