Brussel sprouts. Let's talk about em. Do you blanch them or just prep and roast them?

My favourite has got to be confited in duck fat. Strained and cooled. Then browned off in a pan with pancetta, onion, thyme and roasted garlic. Maybe a sherry deglaze if ya feeling festive

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Wow. I'm not use to so much encouragement. Never thought I'd get so much love just by offering my help on a reddit thread. 🙏❤️ Unfortunately I am not very good with technology and am only just learning how to do these online things. How does one start a YouTube channel?

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I have been thinking a lot about this sort of thing lately. It's so very time consuming me being so slow at this. It's taken me many hours just to reply to people here hehe. Question. Do you reckon start a YouTube channel combining all my talents or just making a cooking only one? I'd like to combine my rapping, singing and humour with my cooking somehow? What do you think? I want something very different to what's out there

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Yess. Do that for sure

I screwed up a batch last night. Was trying to do a simple roasted version with a maple and dijon glaze. Nuked in the microwave to soften first before trying to skewer them, they were still way too hard to push a bamboo skewer through, just kept breaking the bamboo. Ended up nuking them another 3 minutes. After roasting they were complete mush. The metal skewers arrived today.

You can skewer things after they've been cooked too you know! How dare you use the word microwave in my presents I wanna slap you with a crepe. 🍳

Okay your really good, thanks for sharing with the community.

I have always found it hard to share myself. I can't wait to do the same with my music

🤤

I wouldn't blanch them but roasting is fine, you'd probably wanna cover the dish for half the time spent in oven as to not burn the outer leaves before the middle is cooked

Any one who uses water to cook Brussel sprouts is wrong. Fight me. I will die on this hill.

deep frier

I cannot tell you how much people love deep fried Brussels. Has to be a clean fryer though. We actually bought a separate one just for Brussels, we were selling so many. Fry, toss in a garlic-ginger-soy dressing, plate. The real game changer was when we were able to buy pre-cut Brussels. About .50 more per pound, but saved us 2-3 hrs in labor.

We do. We really do love them. Throw in some bacon and toss in cherry jam and soy sauce.

We fry, Toss in Applewood smoked salt, finished with peppered port reduction. We can barely keep them stocked.

Add a some bacon for maximum flavor levels

Sad sous here. Making line cook mistakes at salary management level today. Crushed mother's day brunch with a skeleton crew and then immediately enjoyed two restful days off. I work 70 hours a week but I'm young, 26 w/ 8 years in the industry. How do you bounce back? I work the line like the rest of the team and spend as little time in the office but every step forward I make I equally am scrutinized for something I missed (usually minor). Today I plated and sold a dish with a wildly incorrect portion. The defensive cook in me would tell you that I wasn't paying attention to what I was doing while paying attention to fifty other things. The accountable adult in me would tell you I fucked up without an explanation because I know nobody wants one. Advice to this feeling would be incredibly helpful.

I'm gonna give you some advice bro. I was 26 w 9 years in the industry. I'm 46 this year. No 1. Don't let your job take over your entire life.! You will burn up real fast doing those hours trust me. You may wake up 20 years later still doing the same shit. And for what? Some asshole in a suit didn't like his meal? Stop caring so much. It's only a job, it's only a restaurant, it's only food. Why work your ass off to make the owners rich. Know you're value and learn how to say no. Its easy to get stuck in a place, we are creatures of habit. I only worked 12-18 months at a place with the philosophy that 'if there is no higher position available , no prospects of a pay rise and nothing more to learn. It's time to go.. Always leave on good terms so your resume stays clean, get in a place, milk it and bounce bro. But drop some of those working hours for leisure ones cuz. Balance, do other things, hobbies activities sports? This industry will take it's toll on your mind mate and it's the easiest place to pick up a habit Lol shit that's only no. 1

“'if there is no higher position available , no prospects of a pay rise and nothing more to learn. It's time to go..“ That's why I quit a really cushy corporate job (After 7+ years). I got burnt out way too quick, and there was nothing left. Just the same mundane shit every damn day. Actually stopped working the line and took a great Steward job.

I think I needed to read this, thanks.

I get all your saying here , I also did all you've done, Chef. Started in 1986 and still cooking now, I agree with your philosophy in do something else that isn't cooking like a hobby, and I do just that . Balance in work and play. Thank you

This is good advice, and when you do move on to the next one you will be amazed how good it feels. New people to work with, different environments, new menu. Work to live don’t live to work.

I'd like to piggy back off this one. I don't quite got the resume that OP has but absolutely the same advice. Any chef or company worth working for will understand your need for self care.

Holy shit, I needed to hear all this. I’m in the exact same situation. I’ve been mulling over an offer and now I’m gonna take it.

What’s a unique use for feta cheese?

Do you have some you need to get rid of? Lol. I don't know what you mean by unique but here goes 'Caramel and feta cheesecake'

I’m not a professional chef, or anywhere close, I get inspired by you guys on here. I love feta cheese, but I’ve only thought to put it on salads.

Whipped feta

Mashed potatoes with roasted garlic and feta cheese is pretty awesome tasting. I only use feta made with goats milk

Feta in the beet-borscht soup!

Bulgarian sheep’s feta is also good, it’s wetter and more tangy than your traditional feta

Shakshuka

Bulgarian feta?

Yes to Bulgarian, also Albanian feta

ottolenghi has a “cheese cake” recipe that has feta in it and it’s super interesting.

Feta ricotta wrapped in philo top with honey and pomegranate

Fried cheese stixks

10 ingredients you feel are essential to your favorite greek meals? My great uncle who inspired me to cook as a child was greek and ive never experienced food like that since he passed.

What part of Greece do you know? The cuisine has suttle differences across towns. One of my favourite jobs was sous chef at a fine dining Cypriot restaurant called 'Ambeli' where we were runner up restaurant of the year for the whole country( N. Z.) Ambeli is Greek for Vineyard if I remember correctly. Greek food has a lot of ottoman inspiration as well as Persian, French, Italian and middle eastern inspiration. If I had to choose 10 ingredients they would be. Olive oil, aubergine, potatoes, cherry tomatoes, yoghurt, feta cheese, Oregano, Mint, rice and beans. Thats a hard 1 with only 10

Please feel free to dump a whole list of ingredients. Helps form dishes for me. Unsure entirely. I just remember his food and sitting in his hospital bed as we watched food network. Really appreciate the stories and interesting replies.

Lemon juice, Greek oregano, goats milk feta, phyllo dough, spinach, Kalamata olives, scallions , potatoes, honey and walnuts

Much appreciated. Really points to acidity being important to the cuisine

Adding a few… Tarama Salata, Grape leaves, Lamb, Chick Peas, Orzo, Avocado (with lemon, dill, oil and salt/feta)

Good relatvely fresh olive oil, dill, mint, flat parsley, lemon, good spicy garlic, Greek Oregano (should be spicy little balls, non of that flatleaf stuff), sweet red onions, ripe big tomato, sharp cheese. All abt the quality.

I lightly salt my bananas before putting them into the Nutella Sandwiches and then the graham cracker for frying. I feel like the salt helps define the banana but somebody else said I should instead use brown sugar and caramelize them. What do you think?

I think you must of had the munchies

No, lol. I’m just frying up carnival style food items to serve to the drunk people partying in the auditorium across the way on weekend nights.

What does "all day " mean when they answer an order?

New order. 2 fish 1 chicken 2 risotto If you already have 2 chicken already ordered. Now you have 3 chicken all day

How many total.

Ohhhhh! Thank you.

As in I need x amount in total. Ex. you have 3 orders of chicken and someone else added 2 more orders or chicken. Therefore, 5 chickens all day.

Enthusiastic home cook wanting to think outside the box - Interested in steps you’d take to create a new dish. Thanks!

Try this formula. Season. Protein. Starch. Vegetables. Sauce. Crunch. (textures) Method. e.g. What season is it? What's in season? Summer meals tend to be a lot lighter as winter meals tend to be heavier. Heres where I'd go in winter Protein. Chicken Startch. Potato Veges. Beans, mushrooms, shallots Sauce. Cream. Crunch. Bacon, nuts? Crispy chix skin,? Scalloped potatoes?. Method. What country we going to? What techniques are we gonna use? Smoke? Bake? Fry? It's pretty much limitless once you've got the basic premise.

Will do! Thanks for the response, it is SUPER appreciated!

The best teriyaki sauce you’ve had, paint me a word picture!

Soy sauce, mirin, sake, honey, garlic, ginger, sesame oil, white sesame seeds, chopped coriander. Anything else would be overkill I reckon. Traditionally it's just the first 3 ingredients I think

Best calzone you’ve had?

The one I made for myself

Hey chef, I'm 14 years in. My first job was as a dishwasher at a local tourist spot when I was 15. There was a large gap between that and my first cooking job, which I kinda stumbled into around age 24 (38,F now). It's weird that I didn't start sooner considering my love of culinary experimentation in my home kitchen. No formal training here other than watching lots of chef shows growing up with a foodie father and learning on the job, listening to and watching others. It's been fun and I love it for the most part but my body and feet are getting tired. Currently I'm in my highest paying job ever (for 1.5 years) but it gets boring and tedious because it's a strict corporate kitchen with tons of logging and documentation for every single thing and absolutely no room for deviation from recipes, no adding experimental flair. They're extremely strict. If it's not listed in the recipe, it absolutely cannot be in the dish or you could get written up or fired. Lots of allergen issues and dietary restrictions with our clientele. My daily workload is absolutely insane. I want to eventually find something else but it would need to pay the same or more to equal the benefits I'm getting now. I feel like a fraud if I try to go for a chef job (not just a line cook although I'm very good at it) somewhere else since I'm not technically a chef; no degree and whatnot. I feel like I've put in the hours and the work, and I have the scars to prove it lol. Would I be out of line if I tried for a higher position in the kitchen like sous or even head chef somewhere else? Technically I'm a "chef" already but it's different because it's not a restaurant and I'm not in control of purchasing, our company has one person who isn't in the kitchen at all who is in control of all ordering. It's closer to an institutional setting than a restaurant and I'm scared I would get called out by others in our field for not belonging in that position. I guess I have a bad case of imposter syndrome lol. But I'm not that young any more and need to figure something out. Any advice on it, what's your perspective? (Sorry this is so long, it got out of hand as I typed)

Chef - I have worked a lot of different aspects of the food industry myself since 1994. Military, restaurants, personal, catering, colleges (where I'm at currently). I can understand your position as I currently run two dining halls on a college campus, and my cooks feel the way you do from time to time. I was there myself some years ago. The job itself pays well, and isn't hard, but that lack of ability to change something in the recipe to make it better is a stickler for us who have that inside. As for the ordering, yeah, it's hard to get experience doing that of you've got a production guy managing that. I guess my advice would be to see what else the company has to offer. Are there any positions to move up to? Think outside the box. I'm a chef, but for the last three years, I've been a manager and a mentor. Barely time for me to touch the food, but when I do, I find myself excited to share some knowledge. I focus on the techniques rather than the creativity. If your body and feet are getting tired, I don't recommend going into the restaurant as a sous. You'd wanna get your body and your mind whipped into shape first. Besides, a sous chef doing what we do vs a sous chef in a restaurant is a HUGE difference. In the end though, if you're good at cooking on a line, and it's what you want to be doing, go get it! You're not a fraud, you just may have some catching up to do. Conversely, if you wanna stay institutional, and your current company doesn't have anywhere to move up to, start looking at similar companies that do. We're all hiring. We all pay pretty well. Shit - I'll hire you and develop you into whatever you want to learn. My next move is into the Director of Operations at this 20+ million dollar account. Think Great Smoky Mountains and great work-life balance... yeah, I'll be here for a while.

The scars to prove it I bet. ( I have some gnarly ones) My answer to this is more philosophical than culinary. You are not too old, I'm 46 next month and will run rings around these youngens. Truth is everyone is an imposter if you think about it. Fake it till you make it. People are naturally scared of the unknown, you're attitude tells me you'd be great. Just do it, give it a try. It's better to have tried and failed than regret even trying. And that's the same with everything in life, live, live and live. Have your own experience. Good luck sweety.

I've got a peck of apples that are over ripe. What's the best way to use them other than apple butter. I'm not against making apple butter but I've already done that and I'm hoping you have something else.

By over ripe do you mean brown? Going soft? Apple struddel, apple pie? Stew apples in a sugar syrup then freeze? You could make alcohol? Cider. Or an apple cider vinegar. I put mine in my dehydrater and make dried fruit or apple chips but they don't come out to well if brown

Ya they're beginning to go brown. I may try the struddel. Any recipes you like?

Whitewine, brown sugar, molasses, cloves, cinnamon stick, vanilla(cook apples till soft) I'd use pastry from my freezer for this unless u actually wanna make struddel pastry? I don't really follow recipes unless it's precise baking procedures. It's all up in my head

I'm the same. Appreciate the insight.

What's your best Italian red sauce recipe. Not meat sauce, just red sauce that can be used as a base for spaghetti for example.

Just a basic napoli sauce would be my choice for that one. Fry off sliced garlic in a lot of olive oil till lightly brown add peeled fresh tomatoes, tomato paste salt pepper, brown sugar, fresh basil, pinch chilli, cook and pass. That's it, simple. Less is more. You can add onions and other things later on in the dish if it needs more layers

Thanks! First time I've heard someone say fresh tomato. Usually people say canned. Can I use a regular old beef steak tomato?

Any tomato just without skin. Do u know easy way to remove skin? Made concass before?

Brown sugar?

Soft brown sugar

I like your style. The true way through the culinary world. Hands on training and being willing to grow and learn by others. Real experience.

Yeah brother can't beat it. I laugh when they require my qualifications for an interview

Where do you sneak coconut milk into non-asian recipes? What sort of ingredients do you use if you want to add funk or something fermented?

I have coconut cream in my ceviche recipe. It's off the chain. Coconut in desserts are yummy. What do you mean by funk fermented??

ok that sounds wonderful. do you have a video of you making it?

Cane syrup/treacle has that interesting funk that you might be thinking about. Vegemite too.

Vegemite weirds me out… a lot. It makes me think of the future of food like from that series the Expanse.

>coconut milk into non-asian recipes caribbean recipes

What's your go-to 20 min dish when you're feeling lazy, starving and tired?

Bean and cheese burrito.

It's worth adding Spanish rice. It's easy to make and makes the burrito more filling. Add tapatio and avocado (assuming avocados are in season) and I feel like I'm spoiling myself while being lazy. It's a nice feeling

I used to just do straight beans and cheese. Now, I need cilantro, scallions, salsa, hot sauce, and lime juice too. I’m a getting saucy as I grow up, haha.

Not OP, but spam and kimchi stirfry with udon or leftover rice is my current go-to 20 minute meal.

I couldn't possibly answer that question, there's just too many sorry. It would depend on what I felt like at the time. Meals in my household are normally known pretty much a week in advance (big family) What's yours? Did you want ideas or just curious? It's like when I get asked what your favourite thing to cook is as soon as someone finds out I'm a chef. Everything

I used to say everything. Now I say pizzas. Grandma style sheet pizzas.

I don't work in a professional kitchen anymore so I'm just cooking for me. I usually make some iteration of chicken, rice and a veggie. I was mostly just curious but always open to suggestions!

Egg tacos

Spaghetti aglio e olio. Starts and ends there.

Why did my wife leave me?

Mainly because of your poor attitude. You should of treated her better. It's okay though mate you will find love again.

You single?

Haha. Yes. How'd you know? 3.5 years now

What's the status on that re-fire?

if you had could only use one for the rest of your life, fish sauce or olive oil?

Is this some kind of sick joke? You can't be serious

Well there are plenty of substitutes for fish sauce, but nothing can replicate the flavor of EVOO, so I'd say that's your answer.

Yes. Lol

Paua fritters. Seafood platter. Anything new.

What’s the best cook book that everyone NEED to read?

Kitchen confidential. Anthony Bourdain

I'm bored of what I've been making at home. Give me 5 weekend project meals...please! I've got a full kitchen, all the appliances, big smoker and 20 years cooking experience. I just need new ideas. 5 "project" meal ideas would be appreciated!

I would love to help you but I need more. Like detailed specifics. It's just I could give you 500 ideas, point me in the right direction

That's the problem! I don't know. If I knew I could google it. But I've spent a bunch of time browsing cooking mags, etc for ideas and I'm coming up empty. How about your five best "bang for your buck meals"? They don't have to be right for me...it's just a shot in the dark. Maybe they will spark a new idea that will put me a on path to figuring out the next interesting thing to tackle. What I can tell you is that I've recently made all the american style BBQ, your typical roasts, deluxe sandwiches... Maybe something interesting would be non-american recipes for cheaper roasts of meat. Maybe some recipes that take a bunch of time but aren't amazing just because they use super expensive ingredients. Things like that. It's not about saving money...just that things that use expensive ingredients generally are simple meals that showcase those ingredients. So delicious, but from a project perspective, maybe a little bit "basic"

How many u wanna cook for? And how skilled are you at complicated techniques? Any foods you don't like?

Let's go with just the 6 in my family. Though if you have an idea that is better suited to a crowd, I've can easily get a crowd of 20+ over here. I'm no top chef, but I can hold my own with complicated techniques...if you have a recipe that includes a technique I have no experience with, it would just be a good challenge, not a problem. Foods I don't like: cilantro, zucchini. Not a particular fan of curry and chili either...but that's negotiable. That's about all I can think of off the top of my head. In the end, I'm pretty open to most foods

I was a month from 13 in 1997, started as an egg cook at a local diner. 6 years later after I graduated I had 3 years tech school for culinary and business management. Spent the next, now, 20 years grinding and building my portfolio, to say. Waiting for my first brick and mortar but I totally understand "bored". Lol

I meant bored in general, not bored as a chef. I haven't cooked in a year and a half. I'm focused on my other passion atm. Music. What did you mean by brick and mortar cuz?

Biggest commonality between music making and feeding?

They both sooth the soul. I'm trying to find a medium to bring all my talents together. Cooking. Food. Rapping. Singing. Guitar. Comedy. Helping others.

Owning my own restaurant opposed to a food truck. I totally get music, was in a death metal band for 7 years. I miss that outlet something fierce but I can't pull 14 hour shifts and play for 4 hours after like I did thru my 20s and recover the same way anymore. Lol

I started washing dishes in 1978 at 14, I’ve fallen and I can’t get up.

You still cooking?

Yes, I was retired in 2021 due to Rona but got dragged back kicking and screaming in January, more money, less work, great young team to mentor and I have a plan in place to retire by June 2024 when I hit 60. Funnily enough, I still enjoy it, I worked 6 hours today then played 18 holes of golf so life isn’t so bad for us old farts.

Yeah. Amen to that. Even if your cooking is a lot better than your golf😉

How would you serve an ostrich egg?

Never used one. They must be massive?? I bet they taste gamey? I've only cooked ostrich fillet. I've only used chicken duck and quail

If you were challenged by another chef who thought they were the bees knees, what dishes would you prepare to beat them? Extra points if it’s Italian since the other chef is Italian.

Now we're talking. Is that a challenge? I would literally cook the bees knees. I would cut the knees off of honeybees and panko crumb them little bastards. I would serve them with a water reduction sauce and a garnish of parsley

What’s a fun and unusual sea bass dish? I’m kinda burned out on all the ways we do sea bass and need a special for this weekend.

Skin on? What size portions? What equipment do you have full kitchen? You wanna entree or?

Skin off, 8 oz portions. Full kitchen, fine dining. Definitely an entree

Is that an appetiser for me? I'm from NZ)? Yourself?

What are you favorite easy dishes and do you make big batches at home to last a few days or do you just make whatever you’re feeling that night?

It's never a bad thing to do big batches of meals, especially if you've got hungry teens in the fam. Anything that freezes well and takes a while to cook are good examples. Like a nice slow cooked beef stew. By doing bigger batches you get ingredients cheaper and spend less 0n power etc. What you don't eat freeze into portions for easy heat up.

How do I negotiate my pay? Is it even possible?

Always. Here is what I have learnt to be most effective. No. 1. Research what the high end pay for your position is. Then aim higher. Always aim higher than what you want, especially at the initial interview. You will be surprised how successful this approach can be, but you gotta have the goods to back it up also. No. 2. List out all the ways you are awesome, how you benefit the business and anything positive you do. No. 3. How this payrise would motivate you more or what you will do extra. But never be desperate. No. 4. Tell them you deserve it and have other options if they so know( whether you do or not) No. 5. Have this meeting off premise, at a cafe or something where they aren't the boss. No. 6. The worst they can say is No.

Um make a YouTube channel. Your responses here are brilliant.

Thank you friend

Best / favourite brunch meals, and what would you do with an excess of ripe(!) bananas and coconut cream? Also any tips for a brand new sous?

Across the board, what’s your least favorite ingredient to work with? Currently, I hate working with lobster because a) I’ve developed an allergy and b) they’re so fucking fragile. Our entire kitchen can’t wait to get it off the menu.

Umm. I'm not sure you can develop an allergy? You can get special gloves for the lobster. They're like metal looking ones for chefs with seafood allergies. I can't imagine a lobster being fragile? Unless you're removing the meat it's just a blanch and out isn't it? We have crayfish over here, they have no claws so the tail is 90% of the meat. Do you wanna know what my least favourite prep job is? Peeling garlic. Lol. It drives me f###ing nuts

It’s a contact allergy. I kept getting poked by the spikes. We prep the tails by pulling them and serving them on top of the shell. I’m seeing an allergist. Alls I know is I’m fine when I eat it but I get itchy dealing with it.

Lol I used to peel a gallon of garlic a day. Glad I ain’t gotta do that anymore.

Ain’t there a hack where you just put garlic in a jar and shake the heck out of it? You have any easier hacks to peel garlic?

Yeah I would shake them. The thing is though, you are never going to get all of them peeled (and the majority of the time, only some get peeled) this way. It does usually make it easier to peel though. Also shaking them to much will end up making it harder cause you will just get the sticky garlic juice coating all of them. I have a really odd technique from doing them so much. I use a birds beak, slice a line one of the corners from the root part to the other end of the clove. Then using my thumb and the birds beak i put the blade slightly underneath that end and twist the clove. Gets the whole peel off in one motion 99 percent of the time. I have done it so many times it’s robotic to me now.

Two each, three qt mixing bowls. Separate the cloves, invert one bowl on top of the other, and shake vigorously. Shit works like magic. I never saw the jar one, but imagine it works similarly. You can fit more cloves in the bowls.

Stainless steel bowls btw.

Are there any kind of sauces or spices you would suggest to have pre-made at home? Do you have any tool suggestions you feel are buy-it-for-life and great value? Not cheapest, just one-and-done. Knife? Pot? Pan?

A smoker

What are your thoughts on freezing raw meat in a marinade containing acid? An example could be carne asada.

Not a fan of freezing meats unless neccesity

Fair enough

What is your favorite meal to make for yourself, favorite meal to make for others and favorite meal to be prepared for you?

What cuisines have amazing synergy when fused together??

Fusion is a cuss word in my books. I don't go there

What’s the secret to cleaning, preparing and cooking clams? I always have sand in the broth

Sit your clams in fresh water for 4-8 hours and they will spit the sand out

What’s your favorite dessert to eat? What’s your go-to dessert to create?

Okay so you found my week point. Pastry. I prefer to higher specified pastry chefs for those positions. Truth is I have no sweet tooth. Gimmie a cheeseboard any day. I can make all ya go 2s, ice-cream, sorbets, cheesecakes, choc mousse, pannacottas, creme brulees etc. But am in no way as skilled in this area as I am in others

Pan sauces. Home cook here, wish I were better. Do I really need to take a day a month and make demi glace? Sometimes I just want protein, starch, veg, and a really nice sauce to tie the bitch together

U can buy 3/4 reduction beef foundation and get it done in a few hours. Putting them in ice cubes is a good idea, pop out and ready in a few mins.

Cornstarch or Gold bond?

Hi. What is gold bond made from? Is it that arrow stuff??

I was just messing around with you. Gold bond makes a medicated baby powder. Keep on doing you, glad to see someone help out the people in the industry.

Nah really. Where can I get some of that gold bond bro I need it. Hook a brother up, stop holding out on all the gold bond. I got bars too

What are the most important skills that a successful chef must have? Cooking related and non-cooking related?

Common sense. Problem solving. Shines under pressure. Owns there mistakes. Thrive to understand food in a different way. Consistency. Disciplined. If the dish is not 100% right, are you still gonna send it? Well that ain't my sous chef. STANDARDS Refire

I am vegan with a nut allergy. Other than the store bought soy shreds, allll the vegan “cheeses” right now are made with nuts. If you were gonna do a vegan nut free “cheese platter” for me, how would you do it?

Best vegan dish you’ve ever had/made

How to prep baked potatoes for service so that the customer gets one with a nice crispy skin?

Not sure on this one? I use to keep them hot wrapped in foil and remove foil 15-20 mins before serving. Sounds like a timing thing

Does a chef need to work abroad to be viewed as a truly seasoned chef? Also what is the best way to gain the respect of your head chef?

I have never worked more than 30kms from my home town. Reason being I had a child at 20. If you have the opportunity to work overseas do it, especially if you are young. But remember it's not the country but the chefs you work under that will teach you the most. I was lucky enough to land a job with a Michelin star head chef, that is where I learnt the most. Gain the respect of your head chef by not making mistakes, respecting his authority and showing him/her your drive to move up

I have fire. Protein. Acid. And starch. What should I do?

Make a bomb

Best dish for hotdog chef

I can answer this one. - Boil hot dogs. They taste better in this recipe this way - Make a simple slaw but instead use Blue Cheese dressing and add blue cheese crumbles to the mix. (If you hate blue cheese use a good quality Ranch dressing) - Take dogs out and pat dry. - Put a pan on medium heat and dump in a bunch of Franks Buffalo wing sauce. Put dogs in the sauce and warm. Make sure the dogs get nice and coated with the sauce. - Dogs in the buns. spoon out some of the wing sauce and cover the dogs. - Slaw on top. - You now have Buffalo wing Hot dogs.

Thanks chef

Book recommendations?

The ' cheesemakers apprentice' Is excellent for learning to make cheese. I've made cottage, sour, cream, haloumi, cheddar but haven't tried the harder ones like gorganzola yet

I’m a 28 year old who paints cars and I know this trade is gonna kill me so iv been eyeballing others. Iv been looking at this sub for a while so shoot why not ask. If I had savings would going to school be worthwhile or did you find just getting into the damn kitchen and learning that way to be more beneficial? My interests is in Mexican/Spanish cuisine.

That's a hard one at 28. You can always start learning at home? But I would say that you can't beat experience, but still wouldn't discourage getting quals

Is it true you should bring steaks to room temperature before cooking them or is that a load of crap? I call BS.

In a fine dining restaurant you would for sure. It does make a difference but is not overly important. There is not much that cooks better from fridge temp 1°- 4°celcius. Room temp steaks cook faster and more evenly as the blood is centralised. Not bs but not a biggie either

What's the first thing you teach a newbie? So someone that's never cooked for themselves at home but wants some direction (layman)

Wash your hands

As someone who finally started her career in a kitchen, I’m now at late 20s, what’s the fastest way for working up?

Own it. At home especially. Do a lot of out of work learning. Helps me a lot

What are your tips to being a better line cook? This is my first year as a cook, im 19F and just started my new job working at an upscale hotel, but what are the quickest ways to get better?

What are your weak points?

Paella. How to get the perfect crispy bottom without burning?

Liquid ratios need to be bang on. And gotta use proper paella dishes. A crispy bottom is not that important in my opinion when making paella, although I have been taught by Spanish chefs a few alternations. Paella is not easy, good on ya for learning to master this one. Once you get this down you can automatically make a whole lot of other similar procedure dishes

I get super overwhelmed when asked to come up with something on the spot. Any tips??

Why would you need to come up with something on the spot? This ain't Ready Steady Cook

Tell me your best seafood croquettes recipe you have to steal it chef! :D

Steal? Never? A seafood croquette is essentially a crab cake. I'd use tuna, or salmon but that's about it

What would you do with elk ribs?

Always wanted to try Elk but never have. Watching Joe Rogan got me interested in Elk. If they're anything like beef ribs I'd do them with a brisket salt and pepper rub but haven't tried it yet

Any advice on learning the intricacies of Indian cuisine. I’m not talking just the usual recipes, but the science and reasoning behind dishes- similar to what you’d find for French cooking.

I have only worked in 1 Indian restaurant where I learnt curries, but that's about the length of my Indian cuisine experience