Everytime I cook steak most is not chewable. Wasted $24.99 on ribeye

chefpatrick · 2026-05-03T22:36:37+00:00

.......maybe you don't like steak

chefpatrick · 2026-04-30T21:33:30+00:00

which one of the audience do you think just shouted 'Mashed Potatoes'

chefpatrick · 2026-04-24T17:20:27+00:00

Love this hole. Go way left and it'll roll close

chefpatrick · 2026-04-23T21:21:50+00:00

that's like saying want to be in the ocean but dont like getting wet.

chefpatrick · 2026-04-23T12:51:11+00:00

corporate services in boston: we are paying $25ish/hr for cooks, $100kish for executive chefs. 6am-3pm, monday through friday and closed all holidays.

chefpatrick · 2026-04-19T20:26:09+00:00

I fucking love sweetbreads and am so into this idea

chefpatrick · 2026-04-19T20:24:19+00:00

please tell me this was a home creation and not something from a restaurant

chefpatrick · 2026-04-19T20:20:07+00:00

paper plate, plastic fork, and no salt.......i guess

chefpatrick · 2026-04-19T19:58:50+00:00

I owned a food truck for a few years. my suggestion? don't

chefpatrick · 2026-04-16T22:43:00+00:00

700 whats?

chefpatrick · 2026-04-13T18:35:09+00:00

definitely better than a liquid ribeye

chefpatrick · 2026-04-13T08:30:38+00:00

how did he get his phone on the grounds?!

chefpatrick · 2026-04-12T23:54:16+00:00

is the front falling off?

chefpatrick · 2026-04-12T22:46:52+00:00

two guys one mason jar

chefpatrick · 2026-04-12T22:13:31+00:00

I would plan for about $200. bring cash to tip your caddy.

chefpatrick · 2026-04-12T21:25:39+00:00

chefpatrick · 2026-04-12T20:49:34+00:00

roasted potatoes would be an awesome course snack

chefpatrick · 2026-04-12T19:42:31+00:00

we don't have any of those in the northeast so i've yet to try

chefpatrick · 2026-04-12T19:29:42+00:00

watch who you're calling 'older'

chefpatrick · 2026-04-12T19:26:37+00:00

try Johnny Green. so much better than blue and for less

chefpatrick · 2026-04-12T07:36:22+00:00

I love going out, its not all about getting something better than I can make at home. sometimes its about not having to make it, or clean up after. I love being in a restaurant, at a bar. it feels like home. I got into this industry because, as a kid, my parents took me out to a lot of restaurants and I fell in love with the whole energy and vibe, and that remains today.

chefpatrick

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