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466 article submissions by the ChefTalk.com community.

Peter Martin

  • by Pete

I got my start in the restaurant business at the ripe old age of 8 years old. My parents owned a restaurant over which we lived. Oftentimes, if a dishwasher quit, I was drafted into service, at the last minute and during summer vacation I wasn't allowed to go out and play until after I bussed tables for lunch service, all for high wage of $.25 per hour!; Later in life, I tried to avoid the call of the kitchen, bouncing around from college to college and from major to major. Finally, after giving in to the call, I enrolled in New England Culinary Institute in Montpelier,... read more

Roasting Coffee Beans At Home

If you are a coffee lover then the thought of roasting your coffee beans at home has probably crossed your mind. While the process is not complicated it does require some financial investment up front. There are many equipment options and while often roasting your own beans can be more a labor of love it can save you money. Coast savings aside there is nothing quite like the smell of freshly roasted coffee and the plain fun of trying different beans and experimenting roasting times.   Equipment There are numerous equipment options and in this article on ChefTalk you... read more

No Apologies

  Apologies have no place in the kitchen. Every movement is intentional, each gesture purposefully calculated. Every stroke, thrust and exploit have been prescribed as part of the cooking ritual. So, if Server Cody carelessly walks to the aft of a cook without the requisite “Behind!” bellow and gets burned, then Cody has, well, a scar to share with his friends at the next barbecue, and he has learned that cooks do not alter their paths for the sake of Cody’s peachy-white arm flesh. If Catering Coordinator Lady Sarah-the-Meanie gets barked at for doing some asinine... read more

Terms Of Service

Inspiration

Let me start be saying that great cooks, either professional or home, are made not born.  But why?  What gives someone that drive to learn to cook.  What makes someone say, "I could just boil this and eat it, or I could parboil it, then saute it in butter and it will taste amazing!"  The truth is that there is no easy answer to that.  Every person that has ever put on an apron and taken on the mantle of meal maker has different reasons for why he or she does that.  For some it is personal drive to be the best at what they do.  For others it comes from their past.  For me... read more

A Brief Tour of American Barbecue

  • by PeteModerator

Barbecue, barbeque, BBQ, or Bar-B-Que, no matter how you spell it America has developed an insatiable appetite for the stuff.  Restaurants specialize in it, competitions abound, and backyard grill jockeys brag about their deftness at creating perfectly tender, spicy, smoked meats.  But with all this hullaballoo, I would bet that, if you asked the average person to describe barbecue the first thing they would mention is baby back ribs slathered with a sweet and spicy tomato based sauce.  While that certainly is barbecue, it is but one type of barbecue, and one that isn’t... 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

Emotions Storm in the Culinary Industry

   The universe of pots, pans, cutlery and flames is not for anyone and certainly not for everyone. Entering and continuing in the industry can leave a person excited, rageful, happy, irriated or even homicidal, sometimes all in the same day or in the same hour. The culinary industry is one where the moment you believe you are doing a great job and think your a hero, and in two minutes you can be in the weeds feeling crumby and very zeroish. Culinary freshman and veterans all have good and bad days, or have mixed feelings days where they just can´t help but to swear,... read more

I Met a Guy Named Jim, Just in Time

  I met a guy named Jim. I was sitting at the bar at the restaurant and I met a guy named Jim. The snow was that grayish, murky slush that is neither pleasant nor entertaining. Late February and nothing is fun. The flurries have lost their appeal. Now the weather is an annoyance and warmth seems so very far off. There is that bone-chilling cold that riddles everything with a nervous anxiousness that simply can not be warmed or comforted even with tequila. It just keeps coming back, that cold. But I met a guy named Jim on a day that I needed to meet somebody to restore... read more

Dutch Oven 101

If you think all cookware is the same, then you've never used a cast iron Dutch oven. Traditionally loved for long, slow cooking of roasts and stews, Dutch ovens are flexible enough to bake cakes and breads, boil sauces, braise meats and even flash-cook entire meals in record time.   Humans have a long history of cooking in Dutch oven-type vessels as cast metal pots have been used for cooking in Europe since at least as early as the late eighth century.     The term "Dutch oven" may originate from a Dutch casting process brought to England, and from there to the... read more

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