A Simple Idea That Caught On Big Time
Ever think cutting up some green onions could turn into a big deal online? That’s pretty much what happened with this Instagram account called RateMyChives. Folks send in pictures or short clips of their chopped chives, and the person running it hands out scores from 0 to 10. Sounds basic, right? But it’s blown up, pulling in cooks at home and even pros with fancy awards.
The guy behind it – a chef from Britain who keeps his name quiet – started the whole thing a few years back. He stays hidden probably to avoid ruffled feathers when he gives tough feedback. He calls himself the top expert on chives around the world. And boy, does he take it seriously. Every rating comes with notes, sometimes kind words, sometimes sharp ones.
What makes it fun? The mix of tries. Some piles look perfect, tiny even rings all the same size. Others? Big chunks, smashed bits, total mess. The comments crack people up too. One low score got a line like “I felt real shock seeing this in my messages.” Ouch. But he always points out the good stuff when it’s there.
By now, the page has close to 85,000 people following along. Big names watch too, like the head of a super fancy Chicago spot. That chef even sent in his own try once and pulled a solid 9 out of 10.
Who Gets the Top Marks?
Perfect 10s don’t come easy. Only a few have nailed it. There’s this chef from Finland living in Singapore who works in Helsinki – he grabbed two of them. Another from Norway who’s done big cooking contests, like the Olympics for food. He knows how to handle pressure with a knife.
Funny enough, some famous folks don’t do so hot. People love sharing the misses as much as the wins.
Why Do People Love It So Much?
Knife work matters a lot in cooking, especially fancy places. Even cuts mean better taste and looks. But chives? They’re tricky – thin, slippery, easy to bruise if your blade’s dull or you push too hard.
One teacher at a big cooking school says there’s something special about chasing perfect on something from nature that’s never quite the same. It’s tough, but rewarding.
The account keeps things light mostly, no big fights or ads. Just pure judging on one little thing. That’s part of the charm – it’s silly but shows real skill.
Home cooks join in too, not just pros. Anyone can send a photo. Some get encouragement like “keep practicing.” Others get roasted kindly.
Tips to Cut Chives Better
Want to try your luck? Start with a really sharp knife – that’s key. Dull ones smash more than slice.
Gather a small bunch, hold tight but not too squeeze. Cut straight down once per spot – no going back and hacking extra. That bruises them and makes juice leak, turning the board green.
Pros say if the cutting board stays clean, no green stains, you did good. Means the chives didn’t “cry” from rough handling.
Roll them in a damp paper towel to keep steady. Small batches help control.
Practice on cheap bunches. Soon you’ll get even, fine pieces that fluff up nice.
The Bigger Picture in Kitchen Fun Online
This page fits with other quirky spots where people judge random skills. Think rating walks or sticks found outside. Nothing too small for opinions these days.
In kitchens, knife chops show basics. Bad chives might mean sloppy on bigger stuff. Good ones? Attention to detail.
Chefs from top spots send in, even if they risk low marks. Shows humility, or maybe confidence.
The British runner stays out of spotlight to judge fair. He gets some angry messages from sore losers, but mostly positive vibes.
Over three years running, it grew slow at first – he thought 50 followers was the top. Now it’s a little community.
Stuff like this brings laughs to busy cooks. Reminds everyone not to take it all too serious, even while aiming high.
Ready to chop some and send them in? Grab that sharp knife, steady hand. Who knows – maybe you’ll join the rare perfect club.
