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471 article submissions by the ChefTalk.com community.

Book Review: Extra Virginity by Tom Mueller

  If you ever had the sneaking suspicion that the words ‘extra virgin’ on olive oil was a load of old cobblers, pat yourself on the back. Your consumer’s BS meter is working fine.   I certainly feel more educated in consumer BS of all kinds after reading Tom Mueller’s Extra Virginity, about the marketing of olive oil and the somewhat liberal interpretation of the meaningless phrase ‘extra virgin’. Blatted about by enthusiastic celebrity chefs slurping olive oil over everything and pronouncing it the best thing since balsamic vinegar (and let’s not go there) ... read more

The Perfect Yellow Cake Recipe And Techniques

  Some chefs spend years searching for that perfect yellow cake recipe. Thankfully, ChefTalk's community has come to your rescue!   BettyR posted a recipe, a combination of yellow cake and pound cake, that finally worked for her. “All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake,” she posted. “Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.” Putting the two recipes... read more

Recycling Used Oil From Your Kitchen

As the air grows cooler and the long days of summer grow shorter and shorter, a whole new season of comfort food swings into action. Football and hockey games, end of season baseball and the rugby world cup will drive fans to bars and grills across the country. Late night college crowds will begin to stumble into after-hours cafes and restaurants, while couples and families look for warm comfort on a plate. Sounds like it's time to start up the fryer. And with that fryer going full tilt, the accumulation of used oil in your kitchen will continue to grow. So what do... read more

The Design and Plan of Great Vegetarian Menus

I'm a relatively simple enough person. I started cooking in 1966, when I was 4 years old. My first dish was a classic fried egg sammie, made in a skillet. It was the kind where you cut out a hole in the center of a slice of toasted bakery bread and drop in an egg,. You fry it up nice and give it a flip. Flip it back to a plate and you're good to go. Anyway, I've been cooking for a long time. When I was in cooking school, the CIA as it was, I learned some very important but not necessarily intentional lessons. One of those lessons was that that there is a very large... read more

September is Food Safety Month: Top Ten Tips for Safe Serving

    Anytime is a good time to brush up on food safety in your home or commercial kitchen, but in September the availability of information is bountiful. With outbreaks of Salmonella and Listeria taking center stage on local news programs across the country, food service operators and home chefs need to remain updated and educated on the importance of food safety.         Clean up your act with these top 10 tips for healthy food preparation practices:   Wash Hands for at least 20 seconds with plenty of soap and running water. Be sure to get... read more

Fruits and Vegetables Our World

In our countries we have a lot of vegetables and fruits that may not hold other countries, or do not have the same uses or even unaware that they are not edible ... I want to connect our sense of adventure. I would like to know which fruits and vegetables you work? ... How work? And what preparations do you do with these? read more

Questions for Employers to Ask in Culinary Job Interviews

Interviewing for a back-of-house position in your kitchen or restaurant is one of the most important job responsibilities you have. Ensuring that your staff can perform their jobs from the beginning, whether you are working beside them or handling other tasks is vital to the health of your business. Keeping food costs down is important at all times, but especially in these economic times. Ask job candidates about their experience in this area. Do they already have tried-and-true methods that will save you money while keeping your quality high? Reducing food costs goes... read more

How to Prepare for a Culinary Job Interview

Preparing for a job interview of any kind involves research. A culinary job interview is no different. Research the restaurant – have they experienced recent growth, are they family-owned or a chain, how long have they been in business? If you have never eaten at the establishment, make a point of sampling the food before the interview. Also, a quick Internet search will yield helpful results such as reviews, press mentions and any possible information on the owners, managers or executive chefs.   At the conclusion of the interview, you may be asked, "Do you have... read more

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

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