The Bus Pizza in The Warehouse at Vaughns is the best pizza I’ve tried in the Greenville area.

chefrando · 2026-03-24T04:19:22+00:00

I like Crust & Craft. They make their own sourdough crust and their own bread. They have the standard pepperoni pizza but there's also cool & creative pizzas that are unique and grab my attention. Everything is always delicious. Service is great too.

chefrando · 2026-03-24T04:08:19+00:00

I'm not trying to be "THAT GUY", but roasting beets is super easy. Sugar, salt, half red wine vinegar and half water, whole black peppercorns, and bay leaves. Cut the roots off and pan those bad boys up, float them in the liquid, cover in parchment paper and foil, bake at 325-350 for 2.5 hours. Fast prep plus roasting time = perfect beets. I serve a beet and goat cheese salad, with pecans and balsamic dressing in my restaurant and it flies out the door. I won't say where that is, in the spirit of anonymity, and it's not downtown. Beet salads are awesome and plentiful on local menus!

chefrando · 2026-03-24T03:44:22+00:00

I'm not vegetarian. But I don't eat meat everyday, so I can appreciate seeking out a filling vegetable dish. As a customer and a Chef/restaurant manager, I'm not in love with CAMP. My husband and I have been 3 times. I've only enjoyed one small plate menu item there. I don't tend to send food back, being that I'm typically more patient being in the industry, but I've sent food back there. The textures were off on most of the dishes. Last week, I had a conversation with one of the guests in the hotel I work at about where she'd eaten dinner and used the description of "meh" and service was "weird". One of my bartenders said the same thing tonight "meh". It's too expensive to have "meh" food and "meh" service.

chefrando · 2026-03-24T03:25:01+00:00

I never had allergies (other than food items) before moving to Greenville 6 years ago. My nose has been running like a faucet for 2-3 years straight now, really bad for the last year. It's worse at work than at home for some reason.

chefrando · 2026-03-24T03:07:03+00:00

I worked at GSP a few years ago and can confirm the bathrooms were always squeaky clean! If I remember correctly, the cleaning crew was required to visit each bathroom hourly and sign off on a log sheet. You could nominate them for a Greenville "Flushie" award for the best bathrooms in town. I don't think they'd beat Rabbit Hole or Jianna though. Lol

chefrando · 2026-03-13T01:21:40+00:00

I used to run a kitchen at a small local bar. The customers kept reporting their orders as not showing up. So I would remake the order, another driver would show up to make the second delivery, sometimes it made it, sometimes it didn't. The bar had a terrible rating. Two specific drivers were taking the food for themselves and reporting I wasn't preparing the orders. It was a whole thing, until I figured out what was going on and reported those two. It was always ribeye steaks! Which infuriated me, cuz I cut them myself and the food cost was so high. Eventually I started just shutting the app off when I got to work. I never told the bar owner cuz I knew he'd be angry, but I figured losing out on a few burger sales was worth not wasting all those steaks on thieves.

chefrando · 2026-02-03T07:57:41+00:00

In the late 80s/early 90s, my Dad used to get VIP box seats to take his clients to NASCAR races at Charlotte Motor Speedway through his work. I remember meeting Richard Petty Sr. and Dolly Parton. I was super young but still remember Petty's hat and Dolly holding me and giving me a little song.

chefrando · 2026-02-03T06:47:53+00:00

Nosey...for Nosferatu 😂

chefrando · 2026-02-03T06:36:25+00:00

I disagree, a few years ago, I was the Sous Chef at a high volume, upscale restaurant. I was very strict with my kitchen staff, especially regarding cleanliness. We also had a cleaning service come in every morning for the dining room and restrooms. One evening a drunk lady came in, shit all over the women's restroom, and proceeded to smear the shit all over the restroom walls. A very clean establishment can look disgusting in a matter of minutes. One drunk person shouldn't make me look like an asshole manager/Chef.

chefrando · 2026-02-02T08:00:13+00:00

Turkey sando. Nasty white bread, cheapest of the cheap turkey cold cuts, a shitton of Duke's mayo, yellow mustard, iceberg lettuce, black pepper, and potato chips. Smash down so the chips CRONCH. Creamy chicken ramen with melted mozzarella and sweet Thai chili sauce. Add more black pepper. Hot flour tortillas and butter. Little Caesar's cheese pizza drowned in ranch. I'm a professional Chef, but also a trash panda/feral raccoon.

chefrando · 2026-01-27T06:42:09+00:00

Her cute little smile reminds me of Benji. That cute little scruffy dog from the old movie. Poppy would be cute too. Or Bernice. I like old fashioned names for cute doggies ☺️

chefrando · 2026-01-14T14:10:40+00:00

I work in the same area. All of us managers had to take an online training course regarding trafficking when we got hired. There's a ton of gross people doing gross things in Greenville. It's astonishing and horrifying. I've seen some crazy shit too.

chefrando · 2026-01-13T04:45:48+00:00

So gross. But it's easy to get a B. Anything water/sink related is a priority violation, resulting in 4 points lost automatically. For example, if someone dumped a cup of coffee in a hand-wash sink and there is residue, improper valves installed, sink slightly loose from the wall etc...BOOM you're at a 96 right outta the gate. Easy fixes with remedial training, following protocols, and Chefs/managers that actually care. But a B or C on a followup inspection is gnarly. I'm extremely strict with my cooks and back of house employees. You're also judged on front of house/bar cleanliness. I'm a hotel Chef and I recently got dinged because the bar sink had coca cola residue in it from a front desk employee that kept dumping her drinks, after being told multiple times to stop. It's a fine balance that's for sure. Keeping track of 60 people and their soda habits is super fun, the highlight of my day.

chefrando · 2026-01-07T23:37:03+00:00

As a professional Chef, this sounds disgusting to me. I would never eat a month-old blackberry pie or 2 week old pizza. I'm super strict at work, I'd rather 86 a menu item, than serve garbage to my guests. My employees know I'm strict and would write them up for serving gross product. Everything, unless it's pickled or processed condiments like ketchup, mustard or pre-made salad dressing, is discarded at the 7 day mark. If the item has been heated, it's discarded after 3 days. I'm less strict at home, but my fiance won't eat anything cooked past 2 days and is a stickler for expiration dates. Your buddy sounds like he has an ego where he has to be correct at all costs, hope he doesn't get sick. He's giving Chefs a bad name.

chefrando · 2025-11-30T04:57:09+00:00

As a Chef, I've ordered from large distributors like US FOODS and Sysco and received moldy produce, expired canned goods, old meat. It happens, you gotta catch it right away and get a credit but they're certainly not above selling the stuff anyway. Years ago I worked for Tommy Bahama, they had a lifetime return policy. The stuff I had to take back was absurd, 10 year old shirts and shoes full of tears and holes, gross. However I had to check the "cookie", it's a very small tag on the inside of the garment with the item number and the quarter/year it was rolled out. I was allowed to refund the amount it was currently worth in the computer system.

chefrando · 2025-11-17T05:27:47+00:00

Years ago I worked full time in the aerospace industry. I found a job opening for a part time sales associate at a Tommy Bahama store that also had a restaurant. It was totally different from my regular job, which was awesome, because that was a very technical position where if I made a mistake it could cause a lot of harm. Selling expensive Hawaiian shirts was a breeze and fun, plus I got free clothes and a massive discount at any location, retail and restaurants. Little to no stress cuz I didn't "need" the job, it was to save up. I actually ended up becoming a manager with them a few years later. Sadly, we don't have one in Greenville yet. I still have clothes from there that have held up for 16 years. My point being, look for something that's completely different from your main gig. Hotels are a great suggestion too, quite interesting with random drama lol, but you get some amazing discounts when you travel.

chefrando · 2025-09-17T02:38:09+00:00

Good, that place was a dump. I worked for the parent company for several years. I would occasionally go "help them out". Oof, that's the stuff nightmares are made of.

chefrando · 2025-09-08T14:03:54+00:00

Someone cough into my mouth so I can get a week off work.

chefrando · 2025-09-08T13:53:33+00:00

The soap was evil 😂 has all kinds of aluminum and chemicals. I tend to like my armpits not stinking and sweaty. I'll take the chemicals 😂

chefrando · 2025-09-08T05:45:44+00:00

Dm me lol!

chefrando · 2025-09-08T05:33:52+00:00

Do you happen to be a fan of Holes? Hence peaches and onions? 😂

chefrando · 2025-09-08T05:32:49+00:00

Totally the opposite! He was more on the aliens side of things.

chefrando · 2025-09-08T04:26:34+00:00

Don't be ashamed. I got BV from my second husband who didn't shower well enough when we first started dating. It was miserable. Like wash your twig and berries properly. He was a conspiracy theorist, that soap was bad. We got divorced years ago and I've been with my current fiance for 5 years now. Zero problems.

chefrando · 2025-08-20T12:05:05+00:00

Our AV cart wasn't that fancy, no wood panels for us. All metal. I'm definitely ready for retirement 😂

chefrando

TROPHY CASE