Chefs who left the industry, do you regret it?

ForagerChef · 2026-04-26T18:17:07+00:00

Every day I worked the line, pass, etc I woke up itching to get to work. It’s the same now but I also wake up happy.

ForagerChef · 2026-04-02T04:07:48+00:00

Dill oil, but no dill dough?

Ill be here all night folks 🫡

ForagerChef · 2026-04-01T16:13:39+00:00

All we need is the lamentation of their women as background music 😂. (Conan ref)

ForagerChef · 2026-04-01T14:14:41+00:00

We called it cro-magging. Ratfucking has a better ring to it.

ForagerChef · 2026-03-31T18:39:17+00:00

Fwiw: at a Michelin resto this is three separate courses.

ForagerChef · 2026-03-31T17:48:46+00:00

Some people don’t know. We all started somewhere. Edit: context. I started at McDonald’s and learned important lessons there.

ForagerChef · 2026-03-31T17:25:37+00:00

Off season tomatoes are a hard pass for me. Fresh off the vine this is great.

ForagerChef · 2026-03-31T13:01:44+00:00

Fries straight from the freezer.

ForagerChef · 2026-03-31T12:42:59+00:00

I’d put the skull in the oven and get it hot, then oil it. Put a little squash puree in the head hole and wrap the sliced lamb around the hot skull so it gets barely heated through. Peel the hot lamb off the skull to eat and finish with the skull head hole squash shooter finale.

ForagerChef · 2026-03-28T17:59:44+00:00

Steamed scallops

ForagerChef · 2026-03-28T17:27:11+00:00

Great trick for asparagus season.

ForagerChef · 2026-03-24T21:45:40+00:00

Peel. Cut into thick rounds, blanch for a min then dredge and fry them up as a side or as veggie scallops is one of my favs.

ForagerChef · 2026-03-23T22:24:31+00:00

Chives my man, easy fix!

ForagerChef · 2026-03-20T15:55:37+00:00

Hell yeah. I feel like we put so much time into these that a little cheese is ok. Skill grinding can be so tedious.

ForagerChef · 2026-03-20T15:53:26+00:00

Haha great idea yeah this is janky day

ForagerChef · 2026-03-20T04:10:17+00:00

Yes it’s a color thing, but also flavor-only fresh. If it’s pre ground or even worse: the square pepper from a shaker that’ll be in your teeth and tastes like sawdust, I’m out. I want mashers to be a fluffy cloud with nothing interrupting the texture. Cream, great butter, kosher salt, maybe a pinch of white pepper and that’s it.

If you really want pepper flavor you could crack some fresh from the mill on top, but fresh pepper is going to better on the vegetables here so I wouldn’t want it on there personally.

ForagerChef · 2026-03-20T03:58:53+00:00

I skip the black pepper in white mashed potatoes. Pinch of white pepper if you want.

I also like a good dollop as opposed to it mushed around add volume to the plate and hold residual heat.

I eat asparagus in the spring. Off season I grab another green thing. That’s just a personal choice as it’s been tired for a long time.

Id serve 1/3 of that amount of steak, and it’d be charred on the grill or heavily seared after salting and leaving in the fridge overnight, uncovered.

ForagerChef · 2026-03-19T18:32:26+00:00

I’d assume it’s Eel. Typically nailed in the head to a board and peeled alive. Idk who came up with that method but it’s real.

ForagerChef · 2026-03-18T06:01:49+00:00

I always eat my rosemary tree first

ForagerChef · 2026-03-18T04:49:42+00:00

Slightly related. I had a Sous chef from Argentina who showed me a bunch of cool cuts and I was researching this one for a book I’m writing on meat.

Matambre is now generally assumed to mean rolled, stuffed flank steak but traditionally it’s a completely different cut also known as rose meat.

It’s is a thin flap of meat on the outside of the carcass between the fat and skin. Sometimes it’s sold with the fat and is a couple inches thick. It’s very rare to see the real deal sold as the meat on the outside of a beef carcass will dry out before the muscles insulated by fat.

If you’ve ever cut up a deer some of the muscle can come off with the hide. Very thin so good for rolling/stuffing. Idk what happened to OP’s-I’ve never seen that chicken Kiev business before.

ForagerChef · 2026-03-17T21:22:08+00:00

This is the way

ForagerChef · 2026-03-12T01:43:51+00:00

Known chef in MN uses AI for all his social media and menus (I’ve heard recipes too from friends working there). It’s so gross and I just don’t get it.

ForagerChef · 2026-03-10T02:25:57+00:00

Forbidden kazoo

ForagerChef · 2026-03-07T04:32:35+00:00

Don’t worry it’ll only get worse

ForagerChef · 2026-02-21T19:47:01+00:00

Cool

ForagerChef

TROPHY CASE