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484 article submissions by the ChefTalk.com community.

Confessions of a Sell Out Chef

  • by PeteModerator

Written By Chef Peter Martin This past fall I found myself unemployed.  With the economy the in the middle of its downward spiral, this was not a good thing.  And being a chef in Wisconsin my prospects were few.  While job hunting I got a call from a friend who had recently made the jump from the restaurant world into the world of institutional foodservice.  He claimed that he was enjoying his job and the lifestyle it afforded him, and better yet, he knew of a position open in his company working as a food service director for the county jails, and felt I should... read more

Leaving the Business: The Dark Side

  • by PeteModerator

  A few years ago, I wrote an article for this website entitled “ ​.”  In the years between then and now and I've discovered another dark side to this industry that so many of us gravitate to.  This job, this lifestyle, is an addiction.  I’m not talking your  garden variety, “Oh, I’m addicted to my morning coffee” kind of addiction.  I’m talking the gut wrenching, hardcore withdrawal symptoms, battling the urge to sink back into oblivion every day for the rest of your life kind of addiction.   When I wrote that article, I was still in the halcyon days of the... read more

ChefTalk Monthly Cooking Challenges

2015 - ChefTalk.com 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... read more

Infiltrating The Kitchen!

For those who are interested, I did it. For one day, I was a cook in a commercial kitchen. The whole day really seemed like a lucid dream. In parts, it was like I was living a POV day-in-the-life docudrama.   It started routinely enough. I woke at 6:30am having packed my work clothes and knife roll the night before. My brain hadn't allowed me much sleep as I went through every scenario to give me the best chance of not screwing ANYTHING up. The nagging fear of failure coupled with REM made it feel like I had a bumblebee stuck in my skull all night desperately looking... read more

Work the line. Or not.

  Cooks aren’t heroes. A chef is no celebrity. The crew of a kitchen is a gaggle of socially awkward miscreants and hooligans. The only revelry is in our own heads and from the sideways glance of other cooks with culinary envy. We are in the spotlight of our own minds. To be perfectly clear, when you walk down the street wearing chefs’ whites, you are not being mistaken for wearing a bright blue cape and the paparazzi will not stalk you. Get over it. I cook for sustenance and to provide a bright moment in somebody’s day, if that. The food we prepare is to fulfill an... read more

My Own Home Canned Dilly Beans

Summer brings a wonderful bounty of gorgeous fresh fruits and vegetables.  Summer also brings the Monsoon Season in the Desert South West. For a little Hawaiian gal like me, it terrifies me!  This year is starting to be a particularly bad or good, depending upon how you look at it, Rainy/Lightening/Thunder Season.  Today was an exceptionally bad weather day and I was stuck inside for a second day. I was inspired by another Chef Talk member, thank you thatchairlady, to try again to “put up” as my Great Grandmother would say, some Dilly Beans. ... read more

A Brining We Shall Do

In my XX number of years in the kitchen, believe it or not, I have never brined anything.  Well, I did once, unfortunately I brined a turkey that already had 8% salt solution enhancement, ACK!  It was a Thanksgiving of side dishes only, so I never tried it again, until now. All of the turkeys or parts thereof, that I have prepared, I’ve  just chucked into the oven and said a pray, oh please kitchen gods, let my meal be good this once?  Recently, I have been buying Jenny-O turkey breast tenderloins that are already flavored.  It took me till now to look at more than the... read more

Steak Cooking 101 (home/indoor) by a Pro

  Just thought for my first major subject post I'd talk about something we would do in the fine dining restaurants I worked in over the years. The number one question I would be asked time and time again is how to cook a proper 5 star dining experience steak. So I guess I should share it (though I am sure many people know how it is done and has been discussed here, perhaps my take will revive the style).   First of all the cut: Look... there are a lot of cuts from NY Strip, Rib Eye, filet, and so on. But for all intents and purposes lets go with a standard BONE-IN... read more

Perfect Choux Pastry

Hello everyone!   After 7 months of research and development for the perfect choux pastry formula, I would like to present to you, dear friends, the fruits of our labor. Enjoy!   Department of Research & Development   The data contained herein is the intellectual property of the Joey Prats School of Baking & Pastry Arts   Choux Pastry   Formula   Yield: Makes 1,150 GRAMS OF CHOUX PASTRY DOUGH   INGREDIENTS SPECIFICATION WEIGHT BAKER’S % TRUE % WATER STILL... read more

The Secret to a Sexy Fettuccine Alfredo

Oh yeah, show off those sexy cooking skills by whipping up a nice alfredo sauce that is not watery, very flavorful, and sticks to the pasta. For home cooks the easiest means to make an alfredo sauce has always been to buy it bottled... SHAME ON YOU! It's not hard to do and buying the ingredients to make it is not that difficult. I think the one issue people have with making alfredo sauce at home is dealing with the cream. "What do I use?" and "How do I get it creamy?!" are usually the questions I get and after many, oh so many, years of making it I am glad to share it to... read more

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