1. One of my chefs always had a saying. Want to make a $100k in your first year opening a restaurant? Start with a million.

  2. Yeah. I understand. Maybe a food truck first. My friend who owns an Italian restaurant pays 30k a month in rent. I know it isn't something to do without a plan

  3. You need enough capital to break even, or run in the red, for a few years while building a name and clientele. Most restaurants fail because they're under capitalized from the get-go

  4. This might not be popular on this but I want to start it and hire quality chefs. I will be the owner that respects the staff. I probably won't be able to afford it until I'm in my 50s

  5. Dude the last thing you want is the owner restaurant. Go work in one for five years and if you still love it than rethink it.

  6. My oldest just started their first job. I have explained the poverty trap of working in restaurants, especially kitchens.

  7. That's so sad though. There is definitely a way to do business while paying fair wages, respecting your staff, using quality food and making people happy. If there isn't then restaurants should not exist

  8. I’m also 36 and have spent 20 years in kitchens the last 7 part time learning from local Chefs I admired cause I am fiscally okay in my day job have security etc and could just learn. Bro let me tell you…don’t fucking do it 😂😂😂 I just actually finished my last shift for good tonight I’m Good on all of it the shit people you have to work with at times the shit customers . I had my fun im 100% content being a great home cook and a proper customer.

  9. We're all salty cause a lot of us have worked in the industry for most of our lives and will never have the money or opportunity to run our own joint and a lot of us have worked for people with more money than sense who thought it would be fun to own a restaurant and made our lives hell because they didn't know what they were doing.

  10. Your meal sounds delicious. And it takes a set to post in here like you did. Keep at it and it really would serve you well to work at a few restaurants to learn the entire trade. It’s hard work and opening and running a successful restaurant, especially if you want to be the chef too, takes a ton of knowledge.

  11. Cool and then you will wake up broke and hungover in a decade and wonder why did I think this would be a good idea.

  12. Honestly. Laziness. My son and I'm not kidding brought his small bike in the house and started riding around. I probably shouldn't have chosen this pic to post. I had 6 steaks. Masala mushrooms with boursin and dark chili, asparagus, potatoes. I should have plated the food instead of taking a pic on a plastic cutting board.

  13. Steak looks delicious. Never heard of a reverse sear in a convection oven. That’s pretty cool. You should get an immersion circulator if you’re into kitchen gadgets! I’ve always done my reverse sears sous vide.

  14. We all love Bourdain here but I'm pretty sure he spends like a whole chapter in Kitchen Confidential telling the reader not to become a cook because of him lol

  15. I enjoyed the post brotha, don’t feel bad. You actually reminded me I wanted a steak for dinner. Good luck to you!

  16. Steak looks great! Post is good, But for real if you can afford to open a restaurant with out backers Dont, unless you want to spend a lot of money to buy your self a Job. Like i promise you not a single cook on this sub wants to be working line at 50... Im not sure ill ever get to retire please for me make sure you have one!.

  17. If you do it and actually become successful. Please please be don't be the owner who can barely work the line for an hour during busy time, and still fuck shit up along the lines of "helping." Home cooking is nothing like busting out 20 steaks every 20 minutes for hours. Just be there for your team and don't disappear and go home (or doing "other things" for the company.) It tough being a line cook and if the owner will get down and dirty with them during their busiest hours and even do half decent and be helpful (other than just getting water or other ingredients) than that will keep anyone invested in a cooking career around for a long time. Also, pizza parties fucking suck. Cool the first time. Second time it's shit. Change menu items and freeze leftover raw ingredients. Than use those to feed your staff instead of pizza parties.

  18. Don't think folks here are saying not to follow your dreams, they just want to make sure that you know what your dream entails.

  19. This steak looks fantastic, tender and juicy. When I was I child I told my mother I wanted to be a chef, and it was one of my dreams she drove me toward. She took me overseas, urged me to learn knew ways of thinking at a young age. She also taught me on our own kitchen at home, she was an amazing cook, one of the very GREATEST home cooks I’ve ever known, but she wanted above all for me to be a chef. So I pursued it, gave it my all. Here I am still going hard 9 years in...but what I’ve learned from all of it is that if I analyze myself honestly I STILL need at least another 5 years at least before I’m ready to successfully run my own place. This shit has been a part of my entire life, the passion for cooking. But the thing is I am still learning every day, and even though I have been executive chef of a restaurant, I still am not ready to run my own business, and I only know that because I am honest with myself and started from the ground up

  20. Have you ever worked in a kitchen? This looks great, but you have all the time in the world to get it right. Mass produce this and in under twenty minutes per plate with consistency... That's the game.

  21. I work for a guy who has no experience. Opened his own place and is ultra successful. Calls himself a chef and has never even been a cook. Most of you wouldn’t even consider working for him but it has been the most rewarding experience of my life. His perspective has changed the way I approach anything in life.

  22. Interior looks juicy and delicious. I'd love to see this with a hard sear from a cast iron or carbon steel pan. Nicely done!

  23. You can’t just make a good steak and hope to have a restaurant some day. Also, who the fuck truly wants to open a restaurant these days!? Give up your childish dreams. Is what I would say to most people, but you do you brother!, but mostly fuck off, this post is ridiculous.

  24. Owning a restaurant has as much to do with your cooking ability as running an MLB franchise does with your ability to play baseball. Sure, it might help a little, but it’s not sufficient.

  25. Chef here!!! stay away from this industry because its dying and a money sink right now. Open a ghost kitchen if you are going to do anything

  26. I just want something at some point that everyone can enjoy. I know it won't be Michelin starred and won't make a ton of money

  27. Ill be honest, I don't see the sear and it is not sliced correctly. You want to go across the grain, as in perpendicular to it, as much as posible. The idea is to provide a cross-section of the grain. It looks better when done like that, not like corned beef. In addition, the most tender cut can seem chewy if not sliced properly. I second the stuff about the restaurant. Think about it this way, if you can't tell that your steak is cut wrong how will you be able to differentiate between a good chef and a bad one. I promise I'm not trying to be a dick. I'm just being honest so you can start working towards it early instead of dreaming about it. If it goes from pipe-dream straight to reality, chances are that you will lose your savings. Also realize that a restaurant can take 5-7 years before turning a profit unless you already have a name for yourself.

  28. Fair enough. Maybe filet is too easy... Too hard to mess up a soft cut of beef. I'll post next time I do something more "restaurant worthy" instead of home cook on a Friday night worthy. One thing though I made 6 of those and they all looked the same. So at least I was consistent

  29. Just finished prep for a festive tomorrow. Expecting 3-4K guests. 6 food trucks. I’m the burger one. Only have 400 burgs ready. But if I sell out that’s good. Got some other stuff but honestly fml right now. Bought to get 4.5 hrs of sleep then work a crazy 16-18 hour day that involves moving a big ass truck bringing my own water having my till ready, managing staff, using a Benny to power the whole thing. And that’s if it goes right. The food is honestly kind of low on the list of things to deal with. It’s also the most important for guest. Not counting prompt service.

  30. I'm thinking fast casual to a little more than that. I'm not looking to steal a Michelin star. I respect you and your craft.

  31. Do you own a restaurant.... because the food is like the common denominator at most restaurants at this point. Even the best of the trendy spots known for food, get known for ingredient quality and a few show pieces more then anything. Inventory management, staffing, marketing, p&l control are prob just as important as the food at this competitive juncture.

  32. Reverse sear is hootenanny nonsense, respectfully . Just salt and pepper that shit and put it on a hot grill.

  33. Lol don't know why I typed that. It's the dehydrator function on an air fryer oven. The air flow gives in a nice crust. I'm not making jerky

  34. I prefer oven to sous vide for steaks. Nice consistent cook in less time and you get a perfect sear very quickly. There's no interior moisture loss.

  35. Dehydrating the surface is preferable. The reason most people pre sear before bagging for sous vide is the amount of moisture retained.

  36. This sub loves gatekeeping. If you want to open a place sometime just go for it, and that steak looks perfectly cooked.

  37. I've never thought of using a dehydrator! Long live the reverse sear!!! And this looks stock photo perfect!!

  38. Just keep things simple. You can get as technical as you want but that doesn’t mean it improves the quality of food. In many cases is diminishes the quality.

  39. Do not open a restaurant with your own money..period Do not open a restaurant without extensive restaurant line experience. Do not open a restaurant without a business degree Please heed my warnings your finances will thank me. Steak looks nice

  40. That steak temp looks great. I’ve never heard of anyone bringing a steak up to reverse sear temp via dehydrator. ThTs a great idea.

  41. Wouldn't sous vide give you more control? If you wanted to dehydrate it. Maybe leave it in the dehydrator at extremely low temp, sous vide at rare than sear in cast iron.

  42. I went a couple of times to a restaurant in the conservatory of a farm and recently saw a tearoom in the conservatory of a cottage. If you can get all the hygiene certificates and have the space restaurant nights in your home may be a place to start.

  43. Restaurant owner here, id get some serious years under your belt before considering it. The hours get tougher the higher you get. I work 90 hr weeks and cant take more than 3 days off because if i do the place will be a hole in the ground. I have an awesome team and i love what i do and wouldn’t change it for anything because deep down you have to have a real fire for good food to want to make it your living. As far as starting out goes, start small, when you think you are starting small scale back again because if no one turns up and you have invested 10k its better than if no one shows up and you have dumped 100k

  44. Work with a purpose. Set goals, research places or people that can provide the tools you want. Don't be afraid to ask for help. Get mentally tough. Physical pain is easy to work through, but the mental beating is the killer. Own every mistake. Learn from every mistake. Know your worth. Negotiate terms.

  45. Listen everyone isn't trying to rag on you, you're just coming off a naïve. However, fuck all them, I'm all about following your dreams. There are other ways to dip your toes in the water, popups, neighborhood bbq, ect. You could also stage (work for free) at a restaurant and see how it goes.

  46. most people equate cooking talent with opening a restaurant...that's not the major skill. Inventory management is the main skill. Cook and enjoy your food and avoid the headaches!

  47. As someone formerly in the industry, don’t do it. Don’t do it for your sake, and don’t do it for our sake, the people who have to work under the rich guy who thought he should own a restaurant because he cooked a steak with fancy machines and has a $80 steak knife.

  48. See a kitchen from the inside. My friend had a restaurant where the KPs would all simultaneously vanish. "Yo, my name, could you come in and help us cover service?" Learned more washing dishes and running around like a blue-arsed fly than any pro cooking course.

  49. Go and make this now for at least a month for at least 20 people at least 5 days a week. If you then still want your restaurant go for it

  50. Trying again for a comment so this can die. I am sorry. I posted to the wrong sub and I also don't have an answer on how to improve the industry. I will work harder and post next time I actually have a solution

  51. Used to work in restaurants, so did my fiance.. we're both grinding elsewhere now to try to save up $$, but hope to open our own someday.. might just be a pipedream, might happen, who the fuck knows at this point. Lots of burnt out jerkoffs in these comments, but also good amount of good advice thrown in. Wish you the best of luck!

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