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I love the crunch of a good pork chicharrón, so I tried it with moray eel skin instead. Same crackle, different world.

Chicharrón, dragged out of the pig pen and thrown straight into the fucking ocean. Moray eel skin has exactly the kind of stubborn collagen and fat you want for this sort of treatment, and when you push it far enough, it transforms into something gloriously ridiculous: blistered, bubbled, brittle and violently crunchy. Same basic pleasure as pork crackling, but with a completely different character and a distinctly marine edge.

What makes it work is the contrast between expectation and reality. You look at eel skin and your brain says, there is absolutely no fucking way that becomes crackling. Then it hits the heat, tightens, blisters and puffs into this beautifully irregular sheet of seafood chicharrón. The flavour is deeper and more savoury than pork, with that unmistakable eel richness underneath the delicate, shattering crunch.

And that's exactly the kind of kitchen experiment worth chasing. Take something you already understand, steal the technique, throw it at an ingredient that has no business behaving the same way and see what happens. Sometimes you get a disaster, sometimes you get something interesting, and occasionally you get something that makes you stand there staring at it thinking, well, fuck me, why haven't we been doing this forever? Eel cracklin’ belongs firmly in that last category.

The result went beyond what I expected.

Hola genteee, tengo una curiosidad nosee si es solo aca o en toda la argentina jaja ,soy de mar del plata,pero no les paso a los q hayan trabajado en gastronomia q entre los compañeros y todos te cuenten los chismes de lo q hacen sus jefes? Ami me paso en varios lados q estuve de cocinero q me contaban la procedencia del dinero de los jefes jajjajs uno q tiene restaurantes y varias carnicerias y transportaba “Dr@@ga” dentro de los pollos jajaja, dsp en otro trabajo q tuve, q era de una pareja y su papa ,q el viej@@ tenia una camioneta q es donde nos traia el pedido del mercado como cajones de verduras y todo lo necesario para la cocina ,una vez a la semana y en la camioneta siempre habia un bolso grande y parecia tener d@lares y en otro bolso las pasti q decian q vendian jajaja , bueno conclusion solo yo tuve jefes medios narc@s en la gastronomia o es “normal”?😂

I'm looking for a private chef in this part of Croatia. I came here, and I talk Croatian, but most of my team members talk English. There are three of us in the house. We just need somebody to come in for breakfast and lunch, maybe from a nearby area. I'm down to pay a good price. It doesn't have to be a crazy professional chef. We just need healthy meals and somebody that's a normal vibe person that can come cook, clean, buy ingredients for us, and just help us out with eating.

Does anyone have people they could recommend

Does anyone have a recipe for a vegan chocolate mousse using an isi whipper? I've tried aquafaba and it comes out like a chocolate foam. I also used vegan cream which came out better but still lacked that thickness. TIA

I start working in restorant before 4 months. I dont know anything in that moment but i want to learn. I start with cold kitchen but after 10-15 days i've been removed to dishes and start from dishesh. When i have opportunity i go to COLD and HOT KITCHEN to learn something. After almost 4 months i speak with cheft and ask how i doing this job, she tell me im doing good and from right know i will be start in HOT KITCHEN to leran more stuff. To learn how to prepare breakfast, lunch and dinner, but i will start from breakfast. So im asking u guys who is in this job more than me. What u think about this progress? (Also one day i want to become chef and work in perfect restorant who have michellin star or who want to fight for michellin star. I know i need to spent a lot of years and sacrifice 99% of my life for that, but im ready for that.)

Recently took over as catering chef. Have an upcoming gala that needs to be as over the top as I can get. Event is for 350, location southern US.
Right now I’m looking at a country ham carving station, Bellinis and belinis with caviar, crème fraiche, etc, thinking a BYO gelato station with liquid nitrogen (not sure if this is even feasible), BYO benedicts bar, etc.

If y’all have any crazy ideas, I’d love to get inspired!!

Hi so I started my first job in a kitchen at a pub local to me as a commis chef about a month ago and I’m considering looking for new work in a different kitchen and was maybe wanting some advice on that ig?

So the reason I’m considering this is just because it doesn’t really seem like I’m learning anything, the limited staff we do have don’t really have a lot of experience, we also don’t have a head chef of any sort. The place just seems poorly managed, for example we don’t get our rota for the following week until Sunday afternoon, the kitchen is understaffed, I’ve noticed a lot of things like basic cleaning tasks get neglected and food just getting relabelled when it goes out of date (I asked if this was normal and they said yeah it happens all the time), the owner will come into the kitchen for maybe an hour or two and work the pass and stress everyone out then just disappear.

I really am consider looking for a new job somewhere else but I don’t know if I should just stick it out for a few months first and then start looking or what

Hello ! I'm looking for chefs using shop-bought mayonnaise for a paid interview (300€).

London: Do you work in a pub restaurant?
Complete this form: https://tally.so/r/81BpJ5

Barcelona: ¿Trabajas en un restaurante de tapas? ¿O sirves platos para compartir que incluyen mayonesa?
Rellena este formulario: https://tally.so/r/xXq2q9

Berlin: Arbeiten Sie in einem Restaurant mit ungezwungener Atmosphäre?
Füllen Sie dieses Formular: https://tally.so/r/rj4VvR

Thanks in advance for your participation, share it to your fellow mates who are chefs too!

chef papichulo constantly breaks out so im hoping y'all might have some recommendations for him. and his beard gets dry.

but he has super sensitive skin, bald on top, ya.

do y'all keep cleaner wipes with you for mid day? lol sorry

My brother-in-law spent years working hotel kitchens in South Tyrol (northern Italy). He told me that in every single place he worked, the daily order with the supplier rep was done on handwritten slips or chalked up on a big board on the wall. Never anything else.

I was genuinely surprised. There have been shared grocery-list apps for flatshares for years now, where everyone in the house just adds what's running low and one person does the actual shopping run. I sort of assumed a busy kitchen would run something similar by now: line cooks add what they're out of, the chef finalizes it and places the order with the rep.

But maybe that just doesn't map onto how a kitchen actually works, and paper/chalkboard is still the norm for a reason. So I'm curious: still on paper for you, or has it changed? And if nobody's bothered to digitize it, is that because it genuinely wouldn't help?

I’m trying to make a refreshing ginger ale with force CO₂, but I keep getting it wrong. Blending ginger makes it way too spicy and harsh, while dicing and boiling makes it watery. I add lime juice and a dash of vanilla too. Anyone have a super simple, tried-and-tested recipe with ratios that actually tastes like refreshing ginger ale rather than spicy ginger juice?

My ratios are roughly 90g sugar, 100g ginger, 1500ml water, 1 whole lime squeezed.

ai tells me its unheard of to find this kind of marbling on a sirliop top steak.

TLDR: *High volume kitchens, what plating techniques do you use that you think could be implemented in nursing homes?*

Hi all! I have only really worked in medical food service. I started with Compass Group and left for a non-corporation vibe and its really become my bread and butter. I just started this specific location 3.5 weeks ago and have finally fixed our major issues (previous CDM tried to AI her way through her first post-certification job and it bombed fast). So, now Im focusing on quality.

I am a HUGE supporter of, just because its cheap, hospital food, does NOT mean it needs to be served as such. In my opinion, any cook worth their salt can work with the ingredients to, at the very least, make something "home cooked", rather than bland and boring. I have a phenomenal admin support system that has allowed me some flexibility on ordering. My budget is trash for HCOL areaing. Im at $6.75 per resident per day. The break down is basically 3/4 for lunch and dinner and 1/4 for breakfast. Luckily my snack budget is shared with activites.

So, heres the rub for me. We have 120 cap. My budget varies between $20-23k a month depending on residency for food/perishables. I have very few reasonable ideas how to create plates that consistently look good without compromising the amount of time spent plating. We have around 1hr and 45minutes to plate each meal (on average with NPOs) 105 plates. We support 7 different diets and textures. Do you guys have any advice on cheap ways we can really elevate the dining experience? Currently we do a lot of fresh herbs, mostly parsley because its cheap on DSSI. Thats the other restraint is DSSI. But again, I have wonderful admin who have given me sporadic access to the company card for WalMart (Walmart only, dunno why).

Puree plating Ive got. We make our own so we can mold those and kind of "pre-plate" those to save time. But thats only 5 of our people.

Potentially relevant info:

* We have one cook at any given time. We have two aides at any given time, the aides are completely tied up, so the cooks need to be able to perform the plating alone. I would like to eventually shorten the amount of time it takes to plate. All of the facilities and hospitals Ive worked in were not taking nearly as long to plate, however they also were all serving mediocre slop on a plate... Thats not what I want for my residents/patients. So, if the plating represented something better, Id be fine running at the times we are at now.

So the question!

*High volume kitchens, what plating techniques do you use that you think could be implemented in nursing homes?*

Hey everyone,
French omelette is my most comfortable dish. I know the heat, the stir, the fold.
Last two days same pan, same eggs, but every one is coming out 90% - little color outside or little too set inside. No rush, just off.
Anyone else get those days where your most comfortable dish fights you? What do you do to reset - change pan, drop heat even lower, or just push through?

Hey — just wanted to share a build I’m really excited about.

I’m working on another SAYAKODO saya, this one for one of my best customers. She asked for Purpleheart wood paired with a Flame Curly Maple spine and inlay, and the combo is already looking incredible.

Just wrapped up the rough sanding.
Now it’s time for the slow part — hand sanding to bring out that deep purple and clean contrast in the inlay. I will keep you posted on the progress.

This one’s gonna be absolutely beautiful, and I wanted to share the excitement with the community.

SAYAKODO — be nice to your knives.

Hi everyone! Posting on behalf of a friend who is currently looking for opportunities in the **culinary/hospitality industry**.

He has experience working in **hotel kitchens and food service operations**, with skills in kitchen management, food preparation, menu planning, team coordination, hygiene and quality standards.

He’s **open to suitable roles and locations** and willing to relocate for the right opportunity.

He has previously worked with **Taj, Trident, Grand Mercure, Sodexo Food Services and Marriott**, and is currently working as a Chef Manager.

If anyone knows of any openings in **hotels, restaurants, cloud kitchens, catering, or other food businesses**, please feel free to **DM me**. I can share his resume and connect you with him!!!

I just got late diagnosed. Been a souschef before beeing unable to work and wanna get back into the industry when im feeling better. Anyone having experience with that ? Im scared of flour dust. Feels kinda unavoidable in all the kitchens i ve worked in yet.

I'm finally at a point where I can't do my Birks anymore, they need replacing anyway but with the drop in quality and the feeling of sore feet at the end of a long day I'm looking for something different.

I've seen Spiez shoes quite a bit recently, they aren't the cheapest but if they're comfortable and last I don't mind.

Website here ... https://spiezcollection.com/en-gb/collections/

What’s your guys opinion on thawing something and then re freezing it and using it the next week no I don’t agree with it nor do I think it’s acceptable for context we are only open three days a week if I’m wrong for not agreeing with it please explain. Thank you more context this includes all meat as in cut/ portioned ribeye raw cod