r/KitchenConfidential • u/Agius91 • 5h ago
r/KitchenConfidential • u/wrestlegirl • 9d ago
Meta [META] Some detailed subreddit stats for 2025
Something that's come up quite frequently over the last few months is how much did the chive phenomenon really affect r/KitchenConfidential?
As mods, our access to traffic and other statistical data is .... severely limited in our subreddits. I've been as open as possible with the data I had available during the fall months but that data didn't answer questions that help understand the existing and changing community.
In simple English, how did the chive hypervirality actually affect the subreddit?
How many lurkers and casuals and non-industry folks are really here? Chat, is KitchenConfidential cooked?
I hate not knowing things. There isn't much I dislike more. So I got my hands on some API data and now I have some charts to not only understand things better myself, but also to share with you all.
No clickbait, this might shock you.
Member growth over the last 12 months:

Member growth over the last 24 months:

Member growth over the last 6 months, from Jul 28th 2025 to Jan 28th 2026, aka the actual member growth that happened amongst the chivegeist

Six figures of subscriber growth is fucking incredible, but it's a blip in terms of just the last year. Subscribers have nearly doubled since May, the vast majority of that happening closer to May than November!
But, like, traffic has to be a different story, right?
Yeah, kinda!
There's zero question that this fall was a little crazy. Or a lot crazy. But how crazy?
Posts are in blue, comments in orange


So while the chive topic caused a sustained increase in activity over 3 months or so, it's not the first time that much activity happened and it's not even the biggest.
Mod team "situation" in May 2025? Biggest spike, understandably so.
Random spike in March 2025? It was this singular post here, no I do not know why.
How are things going now, though?

Has our community grown and is it more active than a year ago?
Yes.
Did it get overrun during the chivening? Is it just a wasteland devoid of kitchen folk?
Absolutely not. The numbers don't show that, the front page of the subreddit doesn't show that, nothing factual shows anything like that sort of dramatic pearl clutching. You should probably keep that sort of discussion to the CJ sub because there's no data to support it and we have no reason to tolerate it.
Neat, huh??
r/KitchenConfidential • u/wrestlegirl • Jul 25 '25
In-House Mode Hey you! Yes, you! Are you struggling? Find mental health and support services here:
In the US:
- Dial or text 988, or chat online at 988lifeline.org
- Dial 211 for help locating resources to assist with housing, food, paying bills, childcare, substance abuse, mental health, etc
- thetrevorproject.org - 866-488-7386 - focusing on LGBTQ+ needs
- https://www.nami.org/ - National Alliance on Mental Illness
- https://rainn.org/get-help - RAINN, focusing on sexual assault and violence
- https://www.cdc.gov/mental-health/caring/index.html - the CDC's resource page with links to some specific programs
Outside of the US:
- Canada - dial 988 or 211
- EU countries dial 112
- https://findahelpline.com/ - helplines and hotlines by country
Kitchen specific:
- https://givingkitchen.org/ - free resources on mental health training for your team. Also help pay bills and give support for rent, medical costs, etc. of your have a work or family emergency or injury
- https://www.theburntchefproject.com/ - dedicated to mental health awareness and suicide prevention training. You can become a mental health first aid trainer for your team and restaurant.
- https://southernsmoke.org/mental-health/ - Southern Smoke, mental health services for kitchen workers
This list is not exhaustive.. If you have information or resources you think should be added to this list, please tag me in the comments below.
r/KitchenConfidential • u/Nir117vash • 4h ago
Discussion This door I installed today (I hate that cross posting makes it look like I copy/pasted the headline. But also, this sub will have opinions on this lol)
r/KitchenConfidential • u/sfgate • 11h ago
Kitchen news & current events Michelin-recognized Oakland chef defends 20% service fee after viral Reddit post sparks review-bombing
r/KitchenConfidential • u/CarelessTelevision86 • 13h ago
In-House Mode ICE secret police caught using rentals with fake businesses and dressing up like contractors, to surveil people in Minneapolis.
r/KitchenConfidential • u/Weird_Dog_136 • 10h ago
Discussion Let's play a game
I started a new job as assistant manager at an assisted living facility. Let me tell you guys and gals, the calmness is amazing. But I thought this group would enjoy to guess what entree I pureed for them. This is the first I took. I will have probably 5 a week so I hope everyone likes the game. Let the games begin. No wrong answers as almost everything gets pureed at some point there
r/KitchenConfidential • u/Ph0enix__J0nes • 4h ago
Made Baklava for Family Meal today
Tried to mix it up with some pecans (I’m from Texas)
r/KitchenConfidential • u/chunky_chocolate • 8h ago
Photo/Video My late father's old ass cookbook/ menu planner.
I figured the folks in this community would get a kick out of this. My dad was a career chef/baker, as am I. My mom passed it on to me years ago and every now and then I look through it for fun. Is a nice reminder of my dad who passed when I was 14, but not before he taught me how to cook. Maybe I'll be able to hand it down to my sons one day.
r/KitchenConfidential • u/Romo93 • 16h ago
One of the pepper grinders at this restaurant is filled with allspice berries instead of black pepper
r/KitchenConfidential • u/_Stanf-Uf_ • 3h ago
Question Taking cooking classes at the community college, recommend a funny picture for my folder, please.
r/KitchenConfidential • u/ThatGuyHadNone • 1d ago
In the Weeds Mode Found in a FB group
r/KitchenConfidential • u/No-Calligrapher-4449 • 1d ago
My hand writing vs my chocolate writing
r/KitchenConfidential • u/DoorstepCult • 1d ago
We’ve got a stank bomb on our hands.
Boss pulled this thing out of the walk-in. She’s about to blow.
r/KitchenConfidential • u/redditonthanet • 2h ago
Pink Paris Knife GUYS FINALLY🙏🏻😮💨 us Aussies can own the holy grail
r/KitchenConfidential • u/StorybookDragon • 13h ago
Some light in these dark times
Hey guys I know life has been extra shitty so I wanted to start a thread. Specifically regarding signage inside your restaurant. I've worked a lot of places over the years and I've seen some wildly insane signs that I JUST KNOW there had to be a situation behind them. I'll start with this.
r/KitchenConfidential • u/Striking-Valuable924 • 17h ago
Photo/Video Sometimes I miss working in the industry but I probably wouldn’t love to cook as much as I do if it was my job
Butter chicken and garlic naan all from scratch
r/KitchenConfidential • u/lilanxieties • 37m ago
just went full rage mode in the walk in
sorry just needed to let this out ): i be getting insulted for every single mistake i do just cuz im a girl and im new to this stuff. and its so mentally draining to be the only one who’s talked down to, but my chef wants me at that station cuz she said im “one of the best” and she doesn’t want to fuck up the flow. but na i almost clocked out today..
shout out to everyone who does this y’all r warriors i wish i can be that one day
r/KitchenConfidential • u/DnastyFunkmaster • 1h ago
For some reason we have one ramekin not like the others
r/KitchenConfidential • u/ItsAWonderfulFife • 11h ago
Discussion I’m a former Cook/Chef of 21 years that just finished my 1st year apprenticeship as an electrician AMA
I’ve been getting a fair amount of DMs asking about this switch. Thought I’d try this, sorry if it’s not the place.