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Vivisector

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Chefs - Vivisector

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1

ramirez.vera•1d ago

Walked into a spot in Providence last week and saw the line cooks plating with tweezers while the grill guy worked bare hands

7

josephbailey•6d ago

Line cook froze on 12 tickets at 7:40 on a Friday and I pulled him off the grill for 10 minutes

7

cole_murphy•6d ago

Unpopular opinion: a line cook at my old spot told me to stop "cooking with my eyes" and it's been bugging me for 2 weeks

21

jake_patel•7d ago

Shoutout to the walk-in that died at 4pm on a Friday

5

laura_black•9d ago

Vent: I dropped $300 on a sous vide machine and my line cooks still use the $40 rice cooker setup

18

adams.vera•10d ago

My old prep cook in Tulsa told me to taste the water before I boil pasta, and I finally got it

15

phoenix_brown85•11d ago

Spent $180 on a molecular gastronomy kit and all I got was sad foam

11

taylor_patel•11d ago

I kept a running count of my platings for 6 months, and the number was 1,847. That one stat changed how I run my line.

3

paul_ramirez•13d ago

Found out I was overcooking my risotto for 2 years because of one spoon test

18

abby_morgan18•14d ago

DAE count their knife roll to realize they've been carrying 14 knives and only using 4?

10

max_cooper21•14d ago

Serious question, I dropped my cast iron in the dish pit and now it cooks better than when I seasoned it for 5 years

23

henry_ross•14d ago

Line cook with 3 months on the job caught my plating mistake before I did

16

johnson.river•15d ago

I pooh-poohed resting meat for 15 minutes until my brisket flat proved me wrong at a backyard cook in Dallas

4

wilson.olivia•16d ago

Dropped $550 on a used Alto-Shaam from a restaurant auction and it was a total paperweight

24

noahgreen•17d ago

Watched my old prep cook go from 25 plates a night to running a 90 seat spot in Portland in 14 months, and I keep wondering what I did wrong

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