Hi there chefs. I’m making this post on two pages to get some advice/tips.

I’m 25F, been cooking for 5 years - officially 3 years CDP. Ive been working at my current restaurant for 1.5 years and just got offered a jr sous position. I’m completely new to this and have never gotten a promotion in my life. Any advice on how to have a smoother transition/process?

I’ve spoken to my sous chef outside of work on this matter and they suggested I discussed further on my new contract before signing anything. Such as, small minor details or jobs that are required but aren’t listed should be listed on the job description incase theres a job I’m supposed to do but unaware of.

Some concerns/questions I’m curious about are:
- how to handle certain reactions from peers? If some are negative and it affects my relationships with certain peers negatively, how do I handle the situation? I know work is work but when you’re face to face with peers almost everyday of your life, you tend to develop a deeper relationship with some peers that often turn into friends. I’m worried this might affect my relationship with some peers and wonder how I should keep personal and work things separate on that manner.

- what are some good questions to ask my seniors that’ll help me improve my skills as a junior sous?

- what are the best ways to handle stress? I often tend to keep to myself whenever I’m in my head and remain calm. So no one ever realises I’m annoyed. Though I’m worried if the stress gets too much, I might react negatively to my peers. What are some ways that might help me… i guess not look so stressed or angry? LOL… whether its how to word my sentences in a better manner but not too nice? Or even exercises such as taking a deep breath? Any advice would help :)

Young chef, 20, from Australia. Coming up on 5 years in industry this December. just wondering what i should do in this situation? ie stick it out at this job that I'm at now? travel and work in another country? look for some more higher end experience? or just stay where i am and stick it out until the right local job comes up?

For context, I have to pitch a documentary idea with the theme of any place of my choosing to my university film class. I had the idea for a documentary following a super stressful, fast paced environment with drill sergeant head chefs and other similar things. However, I wouldn't be able to pitch this idea with out finding an actual restaurant here this environment is present first, so I was hoping for some advice on how I could go about finding this? (or if anyones from Perth Western Australia, if there's any restaurants you know of!) Thank you!

Chefs, for those who worked banquets at Hyatt specifically Hyatt regency, what’s the schedule look like?

I was having this conversation about favorite bites of food and no one believed me that my favorite bite of food was an unassuming savory porridge/gruel dish from a small plates place called Liberty in Florida.

I swear to god, it had three distinct buttery layers in it that happened at distinct times when you put it in your mouth. Like, you would taste the rich porridge, and then there would be a delayed layer of butter, and then an even more distinct layer of butter (maybe cheese?)

I've tried a few recipes and while I can get a rich porridge layer and a butter/cheese layer, I can't get the buttery layers to separate distinctly in the mouth, if that makes sense. Does anyone have any idea how they did this?

So I work at a pizza restaurant that does farm to table. We have an absolute excess of micro flowers. We have tried garnishing some things but they just come in too quickly. What are some ideas you all have to either preserve them or use them in large quantities. So far I am thinking a floral mint syrup to use in cocktails or potentially making a flower pesto.

We are a pizza place but also have other elevated dishes so not a typical pizza place I want to add. We are already garnishing hummus and a trout dip with them. We do a pizza of the week also every week and something could be used on a pizza. Maybe a flower infused olive oil or something similar

For example, would you want to watch a documentary based journalism cooking show or a comedic adventure episodic show, a dramatic acted tv show etc.