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700 article submissions by the ChefTalk.com community.

Community Profile Tutorial

Learn: Edit Your Community Profile Edit Your List Change Your Avatar Edit Your Account Change Your Password User Name Changes     Edit Your Community Profile Your Community Profile is the place for you to tell other members of the community a little bit about yourself. Navigate to your user page by clicking on the "My Profile" tab. Toward the top right hand side of your user page, you will see the "Edit Community Profile" button. Click the "Edit Community Profile" button to answer the Profile Questions.  Feel free to... read more

Frequently Asked Questions

General What is ChefTalk? Why should I join? Is it free to join?   Registration Issues Why do I need to validate my email? I never got my email validation email! I forgot my password. What should I do? How do I change my email address and password? Can I change my user name after I register? Why does registration require my Zip Code and Birthday for registration?   Using ChefTalk Forums, wikis, product reviews...which one do I use? How are they different? Do you have tutorials on using the site? Can I... read more


Registration Issues Why do I need to validate my email? I never got my email validation email. I forgot my password. What should I do? How do I change my user name, email address, and password?   Using The Site How are forums, articles, and product reviews different? Do you have tutorials on using the site? Where is my forum signature? What are subscriptions? What is the difference between the Rich Text Editor and the BB Code Editor? If I read something that violates the site rules, what should I do? Why did I receive... read more

About Us

What is ChefTalk? Founded in the spirit of educating cooks, both novice and professional, ChefTalk connects you to the dynamic world of food. From serious questions for the pros to ingredient advice for the casual cook, ChefTalk brings good food to you. The ChefTalk global community is made up of seasoned chefs, professional bakers, culinary students, at-home cooks, educators and everyone in-between that all share the common language of sharing fantastic dining experiences.   Why Join ChefTalk? Network with bakers, cooks and hospitality industry members from... read more

A Day In The Life Of An American Culinary Student Blog

As many of you know ChefTalk has a large number of culinary students who are part of the ChefTalk community. We thought it would be great if we could find someone who would journal there experience of going to culinary school from start to finish. ChefTalk is pleased to have had the weekly writings of Logan Worley. Logan attended Culinary School in September 2001 and has since graduated. While attending school Logan took the time to jot down his experience and posted it online here at ChefTalk. Below are the journal entries of Logan for the entire time he was at... read more

Terms Of Service

Culinary School Resource


Need help? You've come to the right place! This page has links to all the resources you need to get the most out of this site. FAQ All else being equal, start with the FAQ and see if your question is answered there. We've covered a range of topics, from how to change your password to details on how tags work.   Your questions may also be answered in one of our Tutorials: Community Profile Tutorial - learn how to edit your Community Profile, edit Your List, change your avatar, edit your Account Details, and change your password.  Discussion Forum Tutorial - learn... read more

How To Can Meat Aka Jar Meat

Written by Pam Grant   DISCLAIMER: The preparation described below is a raw pack, pressure canning method of preserving meat. The newest versions of The Ball Canning Guide no longer recommend a raw pack method. For safety reasons, they recommend using a method which slightly precooks the meat prior to canning. After careful consideration, our family has opted to use the method we have used for years with a few changes in pressure canning times. If you plan to try canning meat, be advised that canning methods, cooking times, and preparations do change and you... read more

Making Christmas Cookies

I really believe that food likes and dislikes are ingrained in your memory and on your palate at an early age. The sense of taste and smell are supposed to carry a person's strongest memories. This undoubtedly is one of the reasons home-style meals and "comfort foods" are such big business today. It's "comforting" to recall times gone by when things were simpler, before faxes, e-mails, and wireless everything. Food can really transcend time, for however brief a period. A kitchen in the winter with steamed up windows, for example, gives me vivid memories of when I was a... read more

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