Should desserts be made in-house, or are they secretly breaking your restaurant? This episode dives into the dessert dilemma from a chef and operator perspective: baking vs cooking, profit vs pride, and why tiramisu might be the safest bet on any menu. We talk kitchen space, staffing realities, sourcing locally without misleading guests, and the pressure behind “made in-house” expectations. It’s honest, funny, and painfully relatable for anyone who’s worked the line, run a kitchen, or stared ...
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Should desserts be made in-house, or are they secretly breaking your restaurant? This episode dives into the dessert dilemma from a chef and operator perspective: baking vs cooking, profit vs pride, and why tiramisu might be the safest bet on any menu. We talk kitchen space, staffing realities, sourcing locally without misleading guests, and the pressure behind “made in-house” expectations. It’s honest, funny, and painfully relatable for anyone who’s worked the line, run a kitchen, or stared ...
Restaurant Punk Rules: What Not to Do at a Restaurant (According to Chefs)
Restaurant Punk
16 minutes
3 weeks ago
Restaurant Punk Rules: What Not to Do at a Restaurant (According to Chefs)
Why do chefs hate modifications so much? What does “rare” actually mean? And why is firing food at the end of the night such a cardinal sin? In this episode of Restaurant Punk, we break down the kitchen pet peeves that push cooks to the edge—menu substitutions, misunderstood steak temps, front-of-house mistakes, and the chaos that happens when accountability disappears during a rush. It’s loud, opinionated, brutally honest, and painfully relatable for anyone who’s worked in restaurants or mo...
Restaurant Punk
Should desserts be made in-house, or are they secretly breaking your restaurant? This episode dives into the dessert dilemma from a chef and operator perspective: baking vs cooking, profit vs pride, and why tiramisu might be the safest bet on any menu. We talk kitchen space, staffing realities, sourcing locally without misleading guests, and the pressure behind “made in-house” expectations. It’s honest, funny, and painfully relatable for anyone who’s worked the line, run a kitchen, or stared ...
