Last week Dylan Trotter, the son of the late chef Charlie Trotter reopened the legendary kitchen. A special one night event with a few alumni of his father’s restaurant.

Was an honor to be part of such an event, and to be Charlie trotters meat cook for the night

We run a food truck usually but are trying out something a little more highfalutin between seasons. Would love to hear some critique from other chefs on this one. For some contextual info these dishes are based on Filipino staples, and all are gluten free.

1. Ginataang alimasag and kalabasa / Crab and squash stewed in coconut milk

2. Tuna kinilaw / Tuna ceviche and jicama salad

3. Lechon sisig sa puto / Roast pork belly on rice cake

4. Adobong Manok / chicken adobo and plantain wrapped in banana leaf

5. Bistek Tagalog / Steak

6. Minatamis na kamote / Sweetened sweet potato and jackfruit

On top are taralli which I crumbled and browned in a pan with olive oil

(I’m not a chef but I love cooking, hope I’m not violating any rules)

Mash, asparagus, tips, chimichurri. Green all over the place. Racking my mind trying to find something to break it up.... Tried paprika dusting , going to make chimichurri with Fresno today, was thinking maybe purple onion in chimichurri, maybe a roasted tomato garnish 🙄 need help

Heres some background: Eczema runs in my family and I (25F) use to suffer from it as a child. It would only appear behind my knees and the creases of my arms but completely disappeared the moment I entered high school.

Fast forward to 2019, I decided to become a chef and thats when the nightmare began. It started off with minor rashes on my fingers which was easily solved when I figured gloves would help prevent flare ups. But that only lasted a while because my eczema began to spread severely to the point where I couldn’t wear gloves all the time since the sweat would drive me insane from the pain.

Triggers: I’ve endured this pain in silence for 5 solid years. Over those years, I’ve noticed these are the things that trigger my eczema: POWDERED vinyl gloves, raw flour, raw semolina, vinegars, wines, raw garlic, raw onions (or all alliums basically), tomatoes (sauces and stocks that include tomatoes), any citrus fruits, stocks, soy sauce or any condiments with high concentrations of sodium, fine salt, raw eggplants, raw rhubarb, chillies and peppers (both raw and cooked), and raw potatoes. The list definitely goes on but so far, these are the things that I remember the most because I avoid trying to touch all of these with my barehands.

Symptoms: As soon as my skin gets triggered, its a slight stinging sensation that turns into a burn, then an uncontrollable itch. This sensation continues when I’m sleeping. When I wake up, the parts that are flared up have tiny bubbles filled with liquid that eventually crack and bleed. The eczema then spreads from my fingers, to the palm of my hands, back of my hands, then works it way up to my wrists, arms and bicep area.

Attempt to find a solution: Initially when the eczema started in the beginning of my career, my GP prescribed me with steroid cream, I don’t remember the brands I have used but they have all stopped working. After several trips to my GP, he has prescribed me with a new brand I am currently using which is Eleuphrat Ointment 0.05%. I have been using this cream since mid 2024 but it’s stopped working on my skin since the end of 2024. I try not to use steroid creams too much as I am afraid of getting TSW.

My other attempts for solving this issue are constantly applying a layer of Aveeno intensive cream then a thick layer of Loccitane dry and sensitive skin intensive hand cream. I also take an antihistamine whenever I feel my skin acting up. Ive tried QV and CeraVe but the oiliness of the creams makes me itch even more and burns severely whenever I apply them. I ALWAYS wear gloves when I am showering to avoid soap and water on my hands. I’ve worn 100% cotton gloves to sleep. I try to avoid washing my hands as much as possible. Ive changed all my laundry detergents and soaps to brands that claim they’re suitable for sensitive skin. Nothing seems to work.

Final conclusion: Unfortunately I do not have a conclusion, but I am here to ask for help and to find a way to cure this never ending issue of mine. I have tried almost every single thing I have read online that have helped others with eczema. But nothing seems to work. It has gotten to a point where its starting to take a mental toll on my mind as I truely do not want to quit this career. Whats worse is that I have never worked with a chef yet that experiences the same pain that I do… Being a chef is my life, without this, I feel like I have nothing. Its the one thing that keeps me going. So please, if there are any fellow chefs here that also struggle with this, what can I do?

Food cost and non revenue earning food

This question is for club chefs, along with anyone who has relevant experience.

Taking over a golf club, and the treasurer (board member non employee) has been doing good cost incorrectly for years. I’ve found simple number errors and miscalculation that some months added 4%+ to food cost- not including what we are about to discuss.

Among multiple issues I’ve already found, we are at a stand off on one specific issue: food that is bought to be given for free/not for revenue.

For example, there are snacks at our halfway house that are free. They will never be charged for, and cost a few thousand dollars over the course of the year.

The other is employee meal. They NEVER had a real budget. It’s just been whatever they have laying around. I asked for a budget this year and was given $10 a day TOTAL for the ENTIRE summer. We have a staff of 50+ in peak season.

My argument is that both employee meal and these free foods should be separately budgeted, and not taken against food cost. They (the treasurer, not the accountant (who is also new and never did clubs)) argue that they should both be included in our regular food cost. What are you thoughts?

Hi Guys,

i am a german Chef and looking for a Professional Book concentrating on vegetables and Side dishes. Any suggestions?

Beside the Classic french or italian sides...

Thank you :)

Who else’s menu planning looks chaotic but to you it makes 100% sense. This dinner was a success by the way. Everything came out perfect.

As it says, need to buy some jackets live in rural area so not a many of peers to ask.

I haven’t kept up with the food scene in Los Angeles. I will be there for the summer and would like to get some experience in that is outside of my comfort. I am interesting in picking up french techniques but open to anything different. Where would you cook?

Live in nyc, have clients I do daily drop offs for - 5 days a week, family of 3, strict allergies, luxury and individually portioned - 1875 in my pocket weekly.

In the summer they’ll be in the Hamptons. Can I pull 1500 day rate for driving out there, shopping at local farms, prepping 4 days worth of food in their house and heading home same day? Would be one day a week gig for the summer

What are your thoughts

I’ve been a chef for going on 6 years, with a gap. I’d like to think I’m pretty good at what I do, but one can always be better. The first book that I’m going to buy, is undeniably, the professional chef, by the CIA. I have been recommended that book by every executive chef I’ve ever had, along with the flavor bible, but I’ve had that book for a long time. Here’s the list I’ve compiled, in no particular order.

• The Professional Chef
• Escoffier
• Sauces by James Peterson
• Bouchon Bakery by Thomas Keller
• Under Pressure by Thomas Keller
• The French Laundry by Thomas Keller
• Salt, Fat, Acid, Heat by Samin Nostrat
• Science of Spice by Dr Stuart Farrimond
• The Meat Cookbook by Nichola Fletcher
• Culinary Artistry by Andrew Dornenburg
• How Baking Works by Paula Figoni
• On Food and Cooking by Harold McGee
• Book of 400 Soups by Anne Sheasby
• Complete Book of Knife Skills by Zwilling
• Guide to Sushi and Sashimi by Jeffrey Elliot
• Fish Butchery by Josh Niland
• Recipe Writing Guide by Raeanne Sarazen
• Culinary Math by Linda Blocker
• Baking and Pastry by the CIA
• Japanese Cooking by Shizuo Tsuji
• Kitchen Confidential by Anthony Bourdain

It’s worth mentioning. Nearly all of my training and experience is in French cuisine, some Italian. The only reason why some Japanese books are in there is because my current executive chef told me not to focus solely on one cuisine if I’m going to do this deep dive with books, so I’m trying to branch out into something kind of new.

I get overwhelmed looking at the number of food orders coming in, and I don't know where to start. What should I do?

I'm a first-year apprentice and have been doing this for a little over two months now.

When it's quiet or the pace of orders is manageable, I feel comfortable with plating and getting the orders ready.

But whenever, for example, a table of 8 comes in with different orders, my mind gets overwhelmed, and I don't know where to start. This becomes even more challenging when there are other tables to manage as well.

I do feel like I’m letting my colleagues down my. But im determined to fix this issue and be better.

Hi there! I’m a culinary student graduating in a few months and I’m on the hunt for an entry-level chef job at a restaurant. I’m particularly interested in finding jobs overseas, but I’ve been having trouble finding anything that doesn’t ghost you like the ones on Indeed and LinkedIn. I’ve applied to a bunch of jobs, but I haven’t heard back from anyone. Any advice from you seasoned veterans would be greatly appreciated! Please reach out or reply to this post if you have any recommendations for any jobs. Thanks a bunch!

Unlike in the past where rental was cheap, economy wasn't as screwed as now, cooks these days can only dream of opening a restaurant. Unlike in the past whereby we have stories of rags to riches, I find it difficult to even see myself opening a place of my own.

Is being a cook a stagnant job?

Fixing to apply for a sous chef position at a fancy country club. Any questions I should know going in or prepare myself for? Thank you!

If there’s a better subreddit to post this in, please let me know!

I just got hired as the exec chef of a non-profit that has service 2 nights per week, 3 course dinner completely free for the community. We serve about 600 people per week, and most of our produce, dries and dairy are donated. We have a small grant that allows us to buy ground turkey, chicken and tilapia. The kitchen runs on volunteers and a few culinary students doing internships and externships.

I am looking for tips and ideas to create elevated meals in high volume with limited cooks and resources.

Our equipment: 2 steam warmers, 1 combi, 6 inductions, 1 small flattop, 4 burner range. No fryer, no ice machine.

So for example, how do I make crispy fish in the combi? How can I elevate ground turkey? How can I cook rice perfectly every time in such large batches? Tips to teach volunteers who have never worked in a kitchen? Etc.

Thank you so much in advance!!

What's the kitchen task you'd gladly never do again, mainly because you've done it a million times and you've moved on to more satisfying jobs in a kitchen. Mine is peeling onions or pin boning Salmon, both annoy the shit out of me, especially pin boning.

Look, I don't know if I'm in the right subreddit or not but can anyone lend some help? I can't cook pork to save my soul so can anyone out there tell me what I'm suppose to do with this? I see the little instructions on the bottom, 10 minutes but I just know I'm going to ruin it so any advice is welcomed.

I'm forever grateful! Thank you!

I was gifted 2 hammer stahl knives a few years ago. As a home cook, they were nice but just curious if professionals think they are good or not. Thanks!

As titled, what should I do to improve my skillset in my free time? I would like to think that I'm a competent cook but people can always get better. Please advise.