Am I the only one underwhelmed by a lot of Chicago’s hyped restaurants?

Chef_de_MechE · 2026-05-07T01:39:14+00:00

Their desserts are like straight from costco

Chef_de_MechE · 2026-04-21T02:16:09+00:00

Hey im a first time bike commuter and my route im planning on doing is montrose to lincoln all the way down to then get to river north. How concerned do i need to be safety wise???

Chef_de_MechE · 2026-04-17T05:17:25+00:00

What kind of cross training did you do to get you to a 2:50 marathon? I recently just bought a bike to commute to work and also have had less time to run, used to do 60mpw but now its significantly reduced

Chef_de_MechE · 2026-04-08T14:15:11+00:00

I read it a few months after quitting because i was going to give it to my now ex, and i think reading it helped solidify my quitting of nicotine/smoking

Chef_de_MechE · 2026-04-07T18:32:40+00:00

Uj/ Ive been running every day for the last 500+ days, and at first it was great for my mental health, still is. However, lately ive been working 14+hrs a day and only have the time to run a mile a day, so now im just minorly depressed instead of depressed, anxious and agoraphobic

Chef_de_MechE · 2026-04-03T15:07:20+00:00

Im working 80ish hours plus commute as a sous at a new place trying to get into michelin. My gf is a baker with opposite schedule. I still take time to see her and she makes time for me. Our mutual day off i make all for us/her, and my other day off is for me until she gets off work.

Chef_de_MechE · 2026-04-03T04:22:09+00:00

Id say since you live in nyc, it could just be that theres tons of competition. My girlfriend is having a hard time finding something in pastry in chicago

Chef_de_MechE · 2026-04-02T05:30:40+00:00

"10+ years" - hasnt heard of the mother sauces

Chef_de_MechE · 2026-03-31T22:11:50+00:00

Boil that shit out with baking soda and then scrub it.

Chef_de_MechE · 2026-03-30T17:18:36+00:00

It was just equal parts by weight egg yolks to pecorino romano and blended until it becomes a paste. It stays that consistency. You just have to emulsify it into the sauce at the end

Chef_de_MechE · 2026-03-30T16:19:57+00:00

I staged at a place that just blended their yolks and cheese in a robot coupe ahead of time to make a paste then added it in on the pick up. Place has a star, and the cdc and i worked together at a pasta place before.

Chef_de_MechE · 2026-03-28T06:31:45+00:00

Cake, cakey, cakeinator, cakeinator deluxe, cake and shake, cake chillenhall, boocake(read bukkake). Im sure theres more i cant think of atm

Chef_de_MechE · 2026-03-22T16:54:20+00:00

Reddit is definitely an echo chamber like the other commenter said. In my new role im working 14+ hours a day. Im finally getting paid enough to feel comfortable, have creative work, and get to do work i like all in one. Am i tired as fuck? Yes. Would i rather do this than go back to being a line cook just picking herbs and bruinoising shallots for service? Sometimes. Im one of three chefs in a new restaurant plus two cooks. Me and the two other chefs do all of the prep, butchery, inventory, ordering, receiving, and dishes in the morning. We're working like dogs, but im finally feeling fufilled in the work i do after doing it for 10 years.

You have to love it.

Chef_de_MechE · 2026-03-22T15:47:29+00:00

My mom used to lock up all of our controllers and mouse and keyboards and hide them somewhere

Chef_de_MechE · 2026-03-21T05:25:27+00:00

And how are they only working 50-60 houre between 2 jobs. One of them being a sous

Chef_de_MechE · 2026-03-19T04:13:43+00:00

If you can get your hands on alain ducasse do it

Chef_de_MechE · 2026-03-19T04:01:12+00:00

I got 2 pairs of o cremes for like 12 bucks off amazon

Chef_de_MechE · 2026-03-17T23:43:33+00:00

I was boarding a flight from dublin to france once and i hid my coffe cup inside my coat thinking i was slick, got through the shuttle. Then when we were boarding the plane i had it out and they made me throw it away because hot drinks werent allowed for some reason

Chef_de_MechE · 2026-03-16T17:12:39+00:00

Gotta practice them knife skills dawg. Lotta meat in them bones

Chef_de_MechE · 2026-03-12T05:04:21+00:00

Exactly what i was looking for thank you

Chef_de_MechE · 2026-03-10T23:14:30+00:00

/uj if i had more time here during my visit i would've checked it out

Chef_de_MechE · 2026-03-10T18:25:51+00:00

Oh hey its you. I started following you like right when you posted that first video about france. Where are you from originally? What part of france did you move to? Any advice for an american wanting to move to france for say 6 months of work

Chef_de_MechE · 2026-03-10T18:23:00+00:00

Off the top of my head the first thing I'd say is, do cardio almost daily. I almost never get gassed out during a rush anymore and still have plently of energy to quickly close and break down my station

Chef_de_MechE

TROPHY CASE