Hello, I’ve been a chef for 9 years at the same restaurant coming up on my 10 year mark. I’ve been head chef for 4 years. I love the place I work for I plan to stay for a very long time but I would love more money as I’m sure everyone does… I am wondering if there is any opinions on how to go...

I've tried making regular dumplings to go in soups, and I'm disappointed. The recipes I see all call for flour, baking powder, milk, melted butter, and various and sundry spices. These make dumplings that barely hold together. If you cook for less than 5 minutes, they're undercooked and doughy...

Hello world, I’m from a small town in Ky. I work as a professional Chef in Louisville, and I’m hear to trade war stories, tips and tricks.

We have a small donut shop where we make our donuts from scratch. For our cake donuts, we need to heat fresh milk to ~84°F (give or take, depending on the temp of other ingredients). We do this before mixing in order to get the correct final batter temperature for frying. We've been doing this...