Looking for feedback and suggestions on recirculating sink idea by Immediate_Still5347 in Ceramics
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Look at what someone did to this poor Wustof. Chef gave it to me for free by rawchickenthighs in KitchenConfidential
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I want the closing managers head!!! by cookanchill in KitchenConfidential
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I want the closing managers head!!! by cookanchill in KitchenConfidential
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Question for all of the intelligent chefs out there, why are you so fucking stupid when it comes to bread? -Your local baker by 1994bmw850csi in KitchenConfidential
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My Sous Chef found a servers phone on prep station by mermur21 in KitchenConfidential
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My Sous Chef found a servers phone on prep station by mermur21 in KitchenConfidential
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Help me troubleshoot my 40-day rib-eye (aged in a fridge) by LarriGotton in DryAgedBeef
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Beef steak that is so tender the texture is almost powdery/mushy when eaten? by madusernamemen in AskCulinary
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Pain by SnooDoubts8781 in KitchenConfidential
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any tips on how to better the design? by beautyinthemundan3 in Ceramics
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We Cater a Star Wars party every year and these were the food labels and signage for the cocktails I created. by raquel8822 in KitchenConfidential
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not our finest item by pootiemane in KitchenConfidential
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What these white things at the surface are? by SnooJokes2354 in DryAgedBeef
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Help me troubleshoot my 40-day rib-eye (aged in a fridge) by LarriGotton in DryAgedBeef
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Good evening chefs! Yakitori night is a big success so far! Can’t eat the shrimp skewers myself but they’re loving it, keep pushing, have a great night!! by Biggie-Shmaltz in KitchenConfidential
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Good evening chefs! Yakitori night is a big success so far! Can’t eat the shrimp skewers myself but they’re loving it, keep pushing, have a great night!! by Biggie-Shmaltz in KitchenConfidential
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Olive Garden hospitality group buys Ruth’s Chris Steak House for $715M by Azurebluenomad in KitchenConfidential
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Ok… whose kitchen was this? by Maximum-Excitement58 in KitchenConfidential
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I’m honor of tomorrow, I present: the Meat-lennium Falcon by jwal245 in KitchenConfidential
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I’m honor of tomorrow, I present: the Meat-lennium Falcon by jwal245 in KitchenConfidential
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Can anyone fuck toffee as good as me? by brisvegasvip in KitchenConfidential
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R.I.P cooper.... The best exterminator this place has had for 13years by bolierchef92 in KitchenConfidential
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Any paperclay enthusiasts/experts/connoisseurs here? by amyrator in Ceramics
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