c/chefs

My backup walk-in fridge gave out during the Saturday dinner rush

We had to move 200 pounds of protein into the main unit in 15 minutes. How do you guys handle equipment failures when you're already slammed?

Don't buy that cheap knife sharpener I saw on social media

I spent $45 on a 'professional' pull-through sharpener that was all over my feed last month. It completely wrecked the edge on my favorite chef's knife, leaving deep grooves and making it duller than before. I had to take it to a pro to get it fixed, which cost another $60. That's over a hundred dollars down the drain because I tried to save time. The metal guides inside were just cheap, rough ceramic. Has anyone found a good home sharpening method that actually works for high-carbon steel?

Hot take: I was burning my garlic for years until a line cook in Phoenix told me to add it after the onions have softened.

Has anyone else found a basic technique they were totally messing up for way too long?

Pro tip: I tried a 24-hour brine on some pork chops for a dinner party last night.

They came out way too salty, like jerky, and I had to pivot to a pasta dish. Anyone know a good rule for brine timing on lean cuts?

Warning: saw a kitchen in Portland using a single cutting board for everything

Walked past the open kitchen at a spot on Division Street and watched a cook go from raw chicken to salad greens without a wash. How do you even start that conversation with a manager?

Showerthought: I see a lot of cooks at my new spot in Denver adding cold cream to a hot pan sauce right at the end.

In my experience, that splits the sauce every single time because the temperature shock curdles the dairy, so I always temper it with a bit of the hot liquid first, but does anyone have a different method that works for them?

My old head chef insisted on salting eggs a full hour before scrambling

He claimed it broke down the proteins for a creamier texture, but after trying it for a month, my weekend brunch service eggs were always watery and gray. I switched back to salting right before they hit the pan and the texture is perfect every time now. Did anyone else get some kitchen advice that just didn't pan out for them?

Tried a new way to hold my knife for julienning carrots last week and it actually saved my wrist.

Tried making a 'quick' hollandaise in a blender and got a science experiment

Last Sunday brunch rush, I was down a cook and decided to try that viral 'one-minute blender hollandaise' trick to save time. I dumped 3 egg yolks, a cup of melted butter, lemon juice, and a pinch of cayenne into our Vitamix on high. Instead of a smooth sauce, it instantly turned into a weird, grainy, broken mess that looked like yellow cottage cheese. The heat from the blender motor basically cooked the eggs in the worst way. I had to start over from scratch with a double boiler, which took 15 minutes and put us in the weeds. Lesson learned: sometimes the old school methods are the only right way. Has anyone actually made a decent blender hollandaise, or is it all just internet lies?

Checked out the new fish supplier at Pike Place Market yesterday

They had live spot prawns for $18 a pound, which is a solid price, but what got me was their ice setup. They use a shallow perforated pan over a deeper one to keep the fish dry and cold, not wet. It's a simple trick that really cuts down on spoilage. Anyone else have a good local fishmonger with smart handling tricks?

Rant: I used to think a sharp knife was just for show, but cutting 20 pounds of carrots for a catering gig last Tuesday changed my mind for good.

Spent $400 on a fancy mandoline that just sits in my drawer

I bought a high end, stainless steel mandoline last year thinking it would speed up prep for things like potato gratin, but the blade guard is so clunky I can't use it safely on small vegetables. It took me three tries to julienne a carrot before I gave up and went back to my knife, wasting that money. Do you all have a mandoline you actually like, or is it just a gadget most kitchens don't need?

My old Hobart mixer finally gave up the ghost during a holiday rush

The motor just seized up halfway through a triple batch of brioche dough. I had to finish the knead by hand, which took me right back to my first kitchen job in 1998. Anyone have a lead on a reliable repair shop in the Cleveland area?

Hot take: I used to treat my microplane like a cheese grater

For the first year in my kitchen, I'd just push a lemon down the microplane like it was a box grater, getting pulp and seeds everywhere. Then a sous chef in Chicago grabbed my wrist and said, 'Pull it toward you, you're making a mess!' Has anyone else had a basic tool technique you were doing totally wrong?

Hit 200 covers last night with a 3-top that ordered every single special

That's a new record for our Tuesday service and it happened because they wanted to try the whole tasting menu. Anyone else seeing more tables going all-in like that lately?

Had to choose between a 10% price hike on our signature sauce or swapping to a cheaper chili paste, and going with the paste was a mistake that cost us a regular's weekly order.

What's your go-to move when a key ingredient's cost jumps and you can't just raise the menu price?

Had a total buttercream meltdown during a wedding cake delivery in Phoenix

It was 112 degrees last July, and the air conditioning in my van gave out halfway to the venue. By the time I arrived, the Swiss meringue buttercream on the three-tier cake had started to slide off like soft wax. I had to rush it into the venue's walk-in and spend 45 minutes with a palette knife and my torch trying to reset it all before the reception. Has anyone else had to do a full emergency repair on-site, and what's your go-to fix for a heat-damaged finish?

A line cook in Seattle told me to always sear scallops on high heat

I was working a pop-up last fall, and this guy was adamant that a screaming hot pan was the only way. He said, 'You get a better crust, period.' But I've found a medium-high heat for a full 90 seconds gives me more control and a perfect cook through. Anyone else have a strong opinion on scallop technique?

Update: Bought a $300 'smart' sous vide machine for the restaurant

It worked great for a month, then the app crashed during a 72-hour short rib cook. The thing just kept heating and we ended up with rib soup. Has anyone found a reliable brand that doesn't rely on a phone to function?

My main walk-in freezer's compressor died on a Friday night in July

It was at my place in Austin, the unit was a 15 year old Trane. I had to move everything into a backup freezer and call in a favor from a guy who runs a cold storage warehouse. Has anyone had to deal with a full system replacement during peak season?

I used to think a sharp knife was sharp enough until a prep cook in Denver showed me what a real edge feels like.

For years, I'd just run my chef's knife on a steel and call it good. It cut, so I figured it was fine. Then, about three months ago, I was helping out a friend's pop-up and their prep guy, Leo, handed me his knife to julienne some carrots. The thing just fell through them with zero pressure. He said he finishes on a 6000 grit stone every single shift. I bought a stone that week and now I spend 10 minutes every morning putting a real edge on my main blade. The difference in control, especially with delicate herbs, is insane. Anyone else have a specific grit they swear by for daily maintenance?

Can we talk about the difference between a sharp knife and a 'sharp enough' one?

I was prepping for a 200-cover wedding last weekend and my usual knife felt dull. I grabbed a freshly honed one from my kit instead. The difference wasn't just speed, it was control. I got through 15 pounds of carrots in half the time with cleaner cuts and zero hand fatigue. But my sous chef says he can make a slightly dull blade work just fine to avoid stopping service. I think a truly sharp knife is a non-negotiable safety and quality tool. Where do you all stand on this? Do you stop to sharpen mid-rush, or push through?

Spent a whole shift trying to fix a broken hollandaise

The sauce kept breaking every time I tried to hold it on the line. I finally got it stable after about 90 minutes by adjusting the heat under the bain-marie and whisking in a splash of hot water. What's your go-to method for saving a broken emulsion?

Appreciation post: A line cook in Portland taught me more in five minutes than a whole week of service

We were getting crushed on a Saturday night, and I was about to toss a pan of seared scallops that I thought were a little too dark. This cook, Marco, just grabbed my wrist and said, 'Chef, taste it. That's flavor, not burn.' He was right, and I served them. Ever since then, I taste everything, even when I'm sure it's wrong. What's a small piece of advice that changed how you work on the line?

Tried a new way to hold my knife for dicing onions...

I was watching a prep cook in Portland and saw her use a pinch grip instead of my usual handle grip. The control was way better and I cut my time for a case of onions by almost half. Do you all have a favorite grip for different tasks?