I have 1 big nonstick and 1 small nonstick. They never saw high heat, they never saw ANY metal instruments, when stored they are protected by felt so nothing hard touches them, they never seen a steel sponge and they still became regular stick pans 2 years into their lifespan. Before you say “skill issue buying the pan” they were mid level (expensive pans for no cooks) pans from a reputable company. I have been a pro chef as well.
Nonsticks are a wear item even if you treat them like shit on a stick. My oldest stainless is like 40 years old, has a huge dent on the side and works the same as it did on day one. I dug it out of someones fishing shed.
All it takes to become a chef is to accept the back breaking underpaid labour of working in a kitchen and following instructions.
There are no preliminary requirements, only time invested.
I raise the BS flag. A chef is responsible for creating and planning the restaurant menu, which means they have to create dishes that fit the restaurant niche and local customer base’s interest, while also fitting the recipes into the workflow of the kitchen setup, ingredient availability from suppliers, etc. They have to worry about prep capacity, yield percentages vs cost of the menu items, etc.
I studied culinary arts and worked in the restaurant industry for eight years before I got out. There is a difference between a chef and a cook and a kitchen manager. Were you a line lead, or kitchen manager? I might buy that.
The chef is not just someone who wants to break their back until they make it up the hierarchy, they’re usually the one who is passionate enough that AFTER breaking their back all day they go home and STILL COOK. I went home after 14 hour days and made cereal or whatever because I was sick of cooking.
Never once have I ever heard an actual chef call themselves a “professional chef.” Most actual chefs I’ve met are snobbishly anti-nonstick as well, but that’s not necessarily a rule. ALL of them could make a Teflon pan last more than a year or two.
Your comments stink, I don’t buy it, unless you were a glorified kitchen manager that the restaurant called a “chef” but you had no real job in making the menu or new recipes.
I have 1 big nonstick and 1 small nonstick. They never saw high heat, they never saw ANY metal instruments, when stored they are protected by felt so nothing hard touches them, they never seen a steel sponge and they still became regular stick pans 2 years into their lifespan. Before you say “skill issue buying the pan” they were mid level (expensive pans for no cooks) pans from a reputable company. I have been a pro chef as well. Nonsticks are a wear item even if you treat them like shit on a stick. My oldest stainless is like 40 years old, has a huge dent on the side and works the same as it did on day one. I dug it out of someones fishing shed.
I have a kitchen full of nonstick pans. They’ve been in use since my grandma’s mom.
Got them from grandma.
Don’t freak out but cast iron was the OG nonstick, right?
Doubt
All it takes to become a chef is to accept the back breaking underpaid labour of working in a kitchen and following instructions. There are no preliminary requirements, only time invested.
I raise the BS flag. A chef is responsible for creating and planning the restaurant menu, which means they have to create dishes that fit the restaurant niche and local customer base’s interest, while also fitting the recipes into the workflow of the kitchen setup, ingredient availability from suppliers, etc. They have to worry about prep capacity, yield percentages vs cost of the menu items, etc.
I studied culinary arts and worked in the restaurant industry for eight years before I got out. There is a difference between a chef and a cook and a kitchen manager. Were you a line lead, or kitchen manager? I might buy that.
The chef is not just someone who wants to break their back until they make it up the hierarchy, they’re usually the one who is passionate enough that AFTER breaking their back all day they go home and STILL COOK. I went home after 14 hour days and made cereal or whatever because I was sick of cooking.
Never once have I ever heard an actual chef call themselves a “professional chef.” Most actual chefs I’ve met are snobbishly anti-nonstick as well, but that’s not necessarily a rule. ALL of them could make a Teflon pan last more than a year or two.
Your comments stink, I don’t buy it, unless you were a glorified kitchen manager that the restaurant called a “chef” but you had no real job in making the menu or new recipes.