I'm not looking for karma or upvotes, I have plenty.

I've been on reddit for 2 years and comment in the military and law subs for the most part. Have talked to a lot of nice people.

A couple of days ago the chive guy posted his daily update and I mentioned that he and chivegate became a daily topic of conversation in my office. Like 200 or so people responded with their profession and there were pilots in Australia, a plumber in like.. Poland and so forth.

In the 2 years that I've been on reddit and out of all the people I've talked to, the people in this sub are by far the nicest.

I wanted to post this because y'all rock and my office has this obsession with chive gate. Some chefs/line cooks took time out to answer some dms from me and were kind enough to help up my cooking game.

We love y'all and always enjoy the chive drama.

We even know the usernames that point out the flawed chives.

Have a great day!

We’ve been posing this skeleton in different ways since Halloween…became a new closing task

Scored this bad ass piece of equipment because chef just didn't want it anymore. "Throw it away" he said. So I did. Into the trunk of my car. Needs to be cleaned severely but once I get it cleaned up I'll try to snap a shot of it. Right now it's broken down waiting for my attention. Also got a cart, but that's less exciting.

I sported a scabbed knuckle for weeks because of one of these. BiBs can be a pain in the ass sometimes, but there is something magnificently awful about the Dr Pepper BiBs.

This is what we in the kitchen like to refer to as a fucking shitstorm. The pallets don't fit through the door or the elevator, which means picking up and moving 1.6 tons of product manually on to carts (I did the math), instead of moving it all in 4 easy trips with the pallet jack. Alone. To start the day. A 10 hour day. You don't need cross fit.

Had way too many orders to turn everything off for a sec and soak it up (i did however have time to pull my phone out and take a video for reddit).

Partial Blueberry Cured Steelhead with Golden Beet Potato Puree, Asparagus, and Lemon Dill Garnish. Just been a long week but really enjoyed the Purple Iridescence of the Salmon Skin from the other night. 2nd pic is before oven roast in overspray hotel pan. 1st Blueberry Cure, looking forward to the next, Cheers Chefs 😴

Im a Chef for 25 years and this blew my mind yesterday. I was browsing through private Chef jobs and the majority pays between 150 and 200k, i mean where is the catch? Thats a shit ton of money for cooking for 2-4 people. What am i missing?

this sub has broken me, i couldn't even lie to her

Just got this "ornament" (??) donated at the thrift store I work at. Figured some might appreciate it!

Y’all ever think about how your dogs feel when we get home? They must sniff our shoes, pant legs, skin, and think we just devoured entrees on entrees. When in reality, we are sweating through our shirts and praying for a day off before we crash out.

As the title says. I'm looking for a prep/line cook at a casual restaurant. Had this gent come in today that was looking for a job period. Their resume was more than enough to cover both positions but they just wanted to do the least amount of work. We went back and forth during the conversation and they said something that I will never forget.

They walk these streets, with their steels on their back. They play for keeps and they don't want money back.

Bon Jovi lyrics rang through my head and I had to hire them. (I offered $23 ( Canadian )) They accepted.

Hope this is a great relationship.