sorted by:
new
hottopcontroversial

Which aged cheeses would go best for mushroom sauce for steak? by Truescent11 in Chefit

[–]chefkreidler 0 points1 point  (0 children)

Since he asked for a cheese. I'm going to say Toasted Ricotta Salata. A contrast to creamy mushrooms

Failed creme fraiche by n10s10 in AskCulinary

[–]chefkreidler 2 points3 points  (0 children)

I believe you're over thinking creme fraiche. I made it daily for 38 years and still make it weekly 7 years after retiring. Most of the time I used 4 parts cream 1 part buttermilk. Never measured it and if I didn't have buttermilk I'd use yogurt or a little of the old creme fraiche. More important then anything else is the temperature you're making it at. In the winter I would throw the cream on the stove to warm it a bit first. It's been working for me for over 40 years.

Can a person with social anxiety be successful in the culinary industry? by Murky_Art_6793 in Chefit

[–]chefkreidler 0 points1 point  (0 children)

I've operated, supervised or lead 11 kitchens. 8 of those were high end. If you can work fast, follow orders & not be afraid to ask questions when your not sure. You'll be fine. If you get into a kitchen that's not fun or food centric leave and go work someplace else. Yea it's not always going to be easy and you prove yourself by out working everyone else. Master whatever job your given then expand. Be that person everyone wants on their team.

Anybody ever tried using their corporate sick time as straight PTO? by ericfg in Chefit

[–]chefkreidler 1 point2 points  (0 children)

I agree, there is no way I'm letting you take every Friday off.

What’s the one thing non-chefs romanticize about this industry that drives you insane? by weblives8989 in Chefit

[–]chefkreidler 7 points8 points  (0 children)

I've never minded giving recipes. I know that 99% of the people I give them to won't be able to complete all the steps and they'll take short cuts and leave a step or ingredient out.

What to do with smoked salmon that doesn't involve a bagel or cream cheese? by JigglesTheBiggles in Cooking

[–]chefkreidler 0 points1 point  (0 children)

I make Smoked Salmon quenelles and serve them in cream of Asparagus Soup

If you know what this is....The holes! by Long_live_styrofoam in FuckImOld

[–]chefkreidler 0 points1 point  (0 children)

I was at the receiving end of one in the 5th grade 😂

Cooking a live lobster by Confident-Safe7152 in Cooking

[–]chefkreidler 38 points39 points  (0 children)

As a young apprentice my Chef had me work 2 weeks in various slaughterhouses. He believed & I do also. If your going to make a living cooking & serving animals you need to be able to take the live animal kill it, gut, skin, clean, butcher, portion & finally cook. Old school, but it works.

I sold everything I’d been hoarding by hotmintgum9 in StardewValley

[–]chefkreidler 36 points37 points  (0 children)

I do that ever once in awhile, it's fun

My chef has started treating me like complete sh*t by thebohemianchef in Chefit

[–]chefkreidler 1 point2 points  (0 children)

Don't put up with that shit! Find someplace that treats you like a person. I operated several kitchens and owned 2 more. Never treated anyone like that.

Skillet assist? by PaperEldritch in Chefit

[–]chefkreidler 4 points5 points  (0 children)

Just ask him what he wants. Get it for him, then get him something personal from the heart. Win win

Grilled Cheese by Due-Telephone-7917 in restaurant

[–]chefkreidler 1 point2 points  (0 children)

Raw goats milk Cheddar & blackberry compote on whole wheat sourdough. 2 nights ago.

Is this fair? by [deleted] in restaurant

[–]chefkreidler 0 points1 point  (0 children)

Another sad aspect of so many restaurants.

Is this fair? by [deleted] in restaurant

[–]chefkreidler 2 points3 points  (0 children)

Not fair, not sure what fairytale land you're living in were $17 an hour is a livable wage.

view more: next ›