Gets me every single time.
/r/KitchenConfidentialYeah okay totally. I’ll just store these in my dedicated tomato fridge. Set to 56 degrees exactly.
/r/KitchenConfidentialMaintenance at the country club I am the chef at didn’t want to work on the Fourth of July so this was their grand fix for a leaky ceiling.
/r/KitchenConfidentialBrand new plastic wrap, I have to treat the box right because I know it needs to last me the next 30 years
/r/KitchenConfidentialOk guys. I am starting to see a pattern when I order pizza. Which isn't very often. But they are always like this. Missing a tiny slice. Is this a common thing?
/r/KitchenConfidentialLockdown #2..And that's a wrap.
/r/KitchenConfidentialKaren brings her own bell for when she needs her servers attention...
/r/KitchenConfidentialGood to go.
/r/KitchenConfidentialI burned my hand on the grill today. I give you the mobile cold water bath.
/r/KitchenConfidentialWhen you want to listen to funk/soul but the km wants to listen to metal
/r/KitchenConfidentialOld rational oven. Does anyone know how to put it on cleaning program?
/r/KitchenConfidentialTIL that our walk-in is into bondage...
/r/KitchenConfidentialAnd I'll do it again ya pricks
/r/KitchenConfidentialToday was my day off. This is what the gf (also a line cook) made me for dinner. Description in the comments.
/r/KitchenConfidentialIf you can lean you can clean
/r/KitchenConfidentialProof that as professional cooks we hate ourselves. We love to bring joy to everyone else but here I am getting home after a very long week and this is what i am eating. Out of hot dog buns. So we have a veggie dog, mustard, dill relish, and grated cashew cheese on leftover pizza and a paper plate.
/r/KitchenConfidentialThis is literally our drains every night while cleaning.
/r/KitchenConfidentialWhen people ask why I left fine dining for short order I'll show them this. This is the outdoor seat a friend drew of us.
/r/KitchenConfidentialI think we all relate.
/r/KitchenConfidentialThe servers will want you! The line cooks will envy you!
/r/KitchenConfidentialEasiest way to earn a line cook's respect.
/r/KitchenConfidentialCarrying on with ordinary food presented in a pretentious way on a spoon, today's amuse bouche is Canadian tuna on charred artisan flatbread with aged cheddar. I'm calling it a Tuna Melt
/r/KitchenConfidentialFinished this little slicer last weekend. Really liking the navy blue handle material.
/r/KitchenConfidentialBe right back guys, I'm just gonna take this watermelon into the walk in to, uh... uhh... just don't follow me!
/r/KitchenConfidentialFish and chips. Beer battered halibut, fish sauce caramel, trinity sauce, sesame seed and basil. My first dish as a sous chef other than a sorbet I put on.
/r/KitchenConfidentialCan't tell you how many restaurants have told me this...
/r/KitchenConfidentialIDK if this has been posted here before, but I found this on Facebook.
/r/KitchenConfidentialPOV: you’re a cook whose boss stands up for you and your safety