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471 article submissions by the ChefTalk.com community.

My Evening With Durangojo

My husband and I took off on a month long car trip to celebrate our benchmark wedding anniversary.  As we were driving back home, both of us commented on how much we enjoyed ending our adventure with Durangojo, also known as Joey.  It was the perfect way to round out our month. We like Durango Colorado very much; we’ve been here a few times now, but this visit was something special.  First off, there was the hair-raising experience just to get there. We came in from Cheyenne Wyoming, through Wolf Creek Pass, over the Continental Divide in the Rocky Mountains.  Wouldn’t... read more

Polenta's Potential Predicated

Polenta. What is it exactly?  It sounds like something exotic and crazy.  But really, it is such a simple dish that has the potential to be extraordinary!  For those of you who grew up in the south, polenta is no more than Italian grits.  Now I know some will cry out that "Grits and polenta aren't the same thing!"  Well, yes and no.  You see polenta and grits share some very fundamental and basic attributes.  Polenta and grits are both essentially dried ground corn that is slow cooked in hot liquid to make a porridge like concoction.  Both can be cooked with water alone,... read more

Florida Lobster - Out of the kitchen and into the Ocean!

  Miles from shore floating gently along glassy water, a soft breeze rustling the dive flag and maybe a cold beverage in hand. It's as beautiful a place as I have ever seen and a treasure of my home state. The Florida Keys – is unlike any other place in the United States. Less than 100 miles from Cuba and even closer to the Bahamas. Twice a year this place explodes with activity as fisherman from far and wide partake in the annual lobster season.   Florida’s lobster season is a popular recreational sport in part because all you really need to be effective is a mask... read more

The Juicesizer

Check out this video from ChefTalk's newest sponsor, Juicesizer!  They're looking to share their new easy-to-use juice squeezer with you.  Take a look at the video below and visit their page here.     read more

Top Chef & The Long Road Paved with Poorly Cut Vegetables

The Oberod Estate is not tucked, nestled or otherwise hidden from the sight from the road. Rather, it is a castle-like stone manse on top of a manicured, green field, stretching to a forest’s edge. It is an unabashed take on imperial living. The approach is a black topped, asphalt cut-out that climbs through the field, with the luxury car commercial-style ‘S’ curves, complete with a summit view. This is no ordinary house, as the painted white signs at the flagstone entry direct “visitors” and “deliveries” to opposite ends of the gray palace. I parked my unassuming Jeep... read more

ChefTalk Monthly Cooking Challenges

2014 - ChefTalk.com Cooking Challenges                                             2013 - ChefTalk.com Cooking Challenges   Starting back in April 2013 the ChefTalk.com community began picking monthly food items to cook. Everyone who participates in the challenge elects someone who has entered to pick the next months challenge. There are no prizes and really no winners just everyone entering great creations they have made centered around the particular subject. If you would like to review past challenges please click on the links below. Current... read more

Garnish: Not Just Gratituous Greenery

OK, so what is a garnish? What does that mean? Quite simply, a garnish is just something that makes food look better and gives a little pop. Most people think that garnishing food is only reserved for restaurants or the Martha Stewart types out there. I am here to let you in on a little secret. Garnishes don't have to be elaborate or hard. Even the simplest little touches can add a world of eye appeal to a dish or plate.   The basics of garnishing can be broken down into a few guidelines. First of all, your biggest allies are color and contrast. Food is beautiful.... read more

Stuffed Tomatoes and Peppers - Not my usual preparation

We all have dishes that remind us of our childhood. Dishes that when you smell the aroma and taste the flavors transport you to a different time and place (often a much simpler time I find). For me one of those dishes is Stuffed Tomatoes and Peppers.   This is a dish I have prepared more times than I can remember but almost always the same way. Hollow the tomatoes and peppers, cook some ground beef, par cook the rice, stuff, roast and Voila! Recently however I have become a fan of the Olivetomato.com blog which is run Elena Paravantes. We (ChefTalk.com) have no... read more

Helpful Suggestions for Ordering Counter Side

So, let  me start this post by giving a little explanation.  Most people might be wondering why I, someone who works in the kitchen, would have a valid idea or opinion about ordering at a counter.  Well you see, where I work is set up to I am not only the one preparing the food, but I am also taking your order and serving you.  The way it works is that after I finish prepping everything, I set up a hot line where the customer comes up to a counter of sorts, look at the food and order it.  I think the purpose of this set up is that there will be a better connection from... read more

Food vs Service

  I decided to write this post because of a conversation I had with my sous chef.  He and I were discussing the merits of a restaurant that had great food, but not so great service.  While he and I both agreed that the food was the important part of the equation and that it can make up for bad service, we had some coworkers who did not agree.  This got my curiosity going so I decided to find out what people thought on the matter.  I did a little research asking professionals in the culinary field, friends, and various other people.      In all, eighty-three people... read more

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