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Chefs - HW Forums

c/chefs

13

piper175•1d ago

Showerthought: my chef buddy told me to quit squeezing my burgers and I laughed at him

-1

cameron724•1d ago

Shoutout to the dish pit guy who showed me the sheet pan trick for burnt-on grease

3

taylorcarr•2d ago

DAE have a line cook at a busy Friday service in Dallas school them on tasting spoons?

3

patricia_bennett26•2d ago

DAE remember when a line cook telling me to taste my sauce with a clean spoon in 2019 actually fixed my whole habit?

26

palmer.henry•5d ago

Two cases of romaine showed up at my back door in Houston and I had to pick one

13

johnson.lee•6d ago

Why does nobody tell you a single chicken can only give up 2 breasts

18

nathan_patel•8d ago

Serious question, how long did it take your mise prep to stop looking like a tornado hit it?

14

the_seth•8d ago

Update: my new dishie keeps stacking sheet pans so they never dry

20

fiona_scott44•10d ago

Serious question, did I waste $60 on a bench scraper or is it just me?

3

jessicamiller•11d ago

Why does nobody warn you about breaking in a new flat top before service

2

sanchez.mia•12d ago

Sous chef at my last gig in Austin bet me a six pack I'd burn the garlic butter

18

sam530•13d ago

Hot take: my walk-in cooler quit at 4:40pm on a Friday and the fix was a $9 part

14

dakotawells•15d ago

Lost 3 days of prep because I trusted the walk-in thermometer instead of my own hands

17

max449•17d ago

Unpopular opinion: your mise en place is not the problem, your flat top dying mid-service on a Friday is

21

ivan_perez•17d ago

Watching a line cook at a diner in Amarillo flip 6 omelets at once made me rethink my whole station setup

Chefs

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

Feb 25, 2026Public

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