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Pinecone Attack
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Chefs - Pinecone Attack
c/chefs
14
c/chefs
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blair_davis50
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1d ago
Wrote off cast iron for years, then the pre shift rush at my Chicago spot flipped me
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5
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jason_fisher4
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4d ago
Used to eyeball my pasta water at home, now I weigh 1000g on a scale at the restaurant and my pasta finally tastes right
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17
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hunt.jana
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4d ago
I called the 3 hour braise at 275 degrees a waste of time until a line cook in Savannah made me taste his short ribs
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15
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jason_fisher4
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4d ago
I called sous vide chicken at home a gimmick for 2 years, then a line cook in Denver did 40 covers with it during a rush and I shut up
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16
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matthew_baker
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5d ago
I finally stopped salting pasta water like my old chef taught me after a night at Sal's in Philly
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15
c/chefs
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anderson.spencer
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6d ago
Took me 3 hours to figure out why my hollandaise kept breaking at the diner in Boise
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5
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eric_price
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8d ago
Line cook called my risotto lazy, and he was dead wrong about the fix
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6
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wades76
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9d ago
A line cook in Boise told me my mise was "performative" and I've been chewing on it for 3 days
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6
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brianellis
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10d ago
Vent: I counted my knife callus scars last night and got to 9, and that's when it hit me
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1
c/chefs
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ninam76
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11d ago
Stopped rinsing my rice 8 times, one soak in cold water fixed my sticky rice
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22
c/chefs
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chen.olivia
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11d ago
My sous chef of 7 years quit last month and his goodbye advice is messing with my head
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4
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brian_thompson5
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11d ago
Am I the only one who changed how I salt pasta water after a line cook from Naples yelled at me
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14
c/chefs
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chen.olivia
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13d ago
Took me 3 weeks to figure out why my hollandaise kept breaking
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31
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holly_craig
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13d ago
Guy at the Charlotte diner told me my hollandaise was 'angry' and honestly he was right
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28
c/chefs
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jade639
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15d ago
Serious question, how long did it take you to dial in your pizza dough, because mine took 14 months
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