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473 article submissions by the ChefTalk.com community.

Passion of a chef

Passion of a Chef   With the advent of the internet, food channels, cooking shows, and celebrity chefs on TV, cooking has suddenly become some sort of glamorous. Out of the blue, culinary schools are springing up like mushrooms, packing to the brim with eager-eyed youngsters looking for a quick and easy road to fame and money.           But is it really that easy?   Passion of a Chef – Starting Out These youngsters started out excited and raring to go. But after some time in the killer restaurant industry, reality hit them hard when they... read more

Food Photography For At Home Cooks - Post Editing

Post Editing   In my previous article I discussed what are the two most important concepts in food photography and also provided information on how an at home food photographer can construct a setup without breaking the bank. I will continue this article as an easy read with deep links to more information for those that are so inclined.   This installment will discuss something that is perhaps less glamorous, yet still a very necessary aspect of food photography. For the purists that think a shot should be “captured” completely on film and without aid of modern... read more

The Amazing Cucumber

  1. Cucumbers contain most of the vitamins you need Every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.   2. Feeling tired in the afternoon, Put down the caffeinated soda and pick up a Cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that Quick pick-me-up that can last for Hours.   3. Tired of your bathroom mirror Fogging up after a shower? Try rubbing a Cucumber slice along the mirror, it will... read more

How To Cook Rice Perfectly Every Time

For most of us, rice is a staple not only in our diet, but also in our cooking repertoire. Cooking rice is a rather straight-forward process of placing the desired amount of rice in a pot of boiling water and allowing the rice to simmer until all the water is absorbed, leaving fluffy grains of rice.   Sounds simple enough, right? As anyone who’s ever faced down a pile of lumpy, clumpy mound of rice stuck to the bottom of a pot can attest, cooking rice perfectly every time is harder than it seems.   Before you even think about adding rice to your boiling... read more

How To Get On A Reality Cooking Show

If you dream of throwing down with Bobby Flay, kicking it up a notch with Emeril or cooking some good down home grub with the Neely’s, then getting cast on a reality cooking show is your ticket to stardom. While not every chef will want to step in front of a TV camera, for those that do aspire to be the next Rocco DiSpirito or Paula Deen, here are some tips on how to get on a reality cooking show.     Audition. It’s like playing the lottery – sure, the odds of you hitting the jackpot are low, but if you don’t buy a ticket then you definitely won’t win, right?... read more

10 Things You Should Know Before Opening A Food Truck

While food trucks are the hot trend in large cities such as Chicago, New York and Los Angeles, smaller cities are starting to see this phenomenon catch on. Restaurants on wheels can offer anything from pizza and sandwiches to gourmet ice cream or complex chicken dishes. Many would-be restaurateurs are turning to food trucks because of their relatively low start-up costs. Before you quit your day job in hopes of making big bucks driving around selling cupcakes or burgers, read on to find out the 10 things you need to know before beginning a food-truck... read more

Review Of Planet Barbecue Spice Pastes Rubs

By Chef Peter Martin   As a young chef, I read countless cookbooks to expand my knowledge and help me develop my own style of cooking.  While I have many favorites there are probably only a few that really helped to truly define me as a chef.  One of those books was Steven Raichlen’s “The Barbecue! Bible.”  I had been dabbling in barbecuing and smoking foods for a number of years by then, but it was while reading that book that I became inspired to really delve into the world of barbecue and learn all its aspects and nuances.   Needless to say, in the... read more

Mexican Food Recipes Carne Asada

by: Ruben Urias There’s no better way to welcome the Spring and Summer weather than with outdoor grilling. Everyone has their favorite dishes, and each culture has a popular item. Among Mexican food fans, carne asada tops the list! When cooked briefly over the high heat of an outdoor grill, these thin cuts of beef brown beautifully and develop excellent flavor. With additional seasonings, these humble cuts of beef become something memorable! The cuts of meat you need for making carne asada are most readily found in the butcher section of Mexican grocery stores... read more

Discovering The Deli How To Make Corned Beef

Discovering the Deli: Corned Beef     Some time ago, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have... read more

Ramps Heralds Of Spring

  • by PeteModerator

by Peter Martin After many false starts, Spring has finally come to Wisconsin this year.  Of course, that means many different things to different people.  To me it means muddy paw prints throughout the house as dogs wade through the temporary pond we commonly refer to as our backyard.  It means a resuming of relationships with our neighbors, who we often don’t see much during winter as the snow and cold keep us all inside.  From a culinary standpoint, to me, it means the emergence of my rhubarb plants and the season’s first fresh herbs.  It means fresh, local... read more

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