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666 article submissions by the ChefTalk.com community.

Review Tutorial

Learn: How To Write A Review How To Edit A Review What Makes A Great Review? Can I Review My Own Products or Business I Am Connected To?     How To Write A Review Navigate to the page of the item you would like to review. Click "Write a Review"  There is a link near the top for this, or a button under the user reviews. The review creator has a few different fields.  In order to submit your review, you MUST fill in a Review Title, an Overall star rating, and a Full Review.  You are more than welcome to add Pros, Cons, other star... read more

Cooking For A Tailgating Party

  • by PeteModerator

The sun is shining.  You lazily sip an adult malted beverage as the scent of meat, sizzling over a charcoal fire, wafts through the air.  The kids are happily playing a few feet away, when suddenly, from out of the charcoal fueled haze, a man appears, half naked and painted from head to toe in bright and gaudy war paint.  He screams his war chant at you and you retaliate with one of your own.  Amazingly, no one around you seems to even take notice.  You have left reality behind and have entered into the Tailgate Zone along with a few thousand others, all of whom you... read more

Q And A Forum With James Peterson This Week

James Peterson grew up in northern California and pursued a degree in Chemistry at UC Berkeley. After his studies, he traveled around the world, working his way from Japan to Hong Kong, to Bangkok, to India and eventually, by land, to Europe. It was in France that he found his calling, inspired by the French attitude toward food and drink.Eventually, Jim  settled in France and worked at two of what were France's greatest restaurants at the time, George Blanc in the Bresse district, and Vivarois in Paris. It was largely his experiences in these restaurants that shaped... read more

Does A Publicist Make It Taste Better

Whether we realize it or not, we are all publicists. We represent and promote ourselves and our businesses every time we interact with other people. The image we project is our brand, and our brand dictates how customers feel about our products and services. In any industry, but particularly in the restaurant/hospitality market, a powerful brand is the key to long-term success-especially in a highly competitive market. Public relations is not just for large organizations. In the long run it's far less costly and often more effective than print or broadcast advertising. A... read more

Soup Pasta Fagioli

Pasta Fagioli   Cranberry beans (borlotti beans) - cleaned and soaked over night    (or two cans rinsed cannellini beans)   4oz thick cut pancetta diced medium and browned in pan with olive oil   Add 1 chopped onion and 1 chopped celery, cook until softened   add couple of garlic cloves sliced fine, 2 tbl oregano, red pepper flakes and some anchovies (or a bit of paste), cook.   if I'm using canned beans I'll sometimes add some ground beef that was cooked/drained in a separate skillet at this stage.  (The real beans, that have soaked overnight, really seem to stand up... 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

Why Do You Cook?

Why Do You Cook? Andres Cantu “It’s like I always knew,” explains San Antonio chef Johnny Hernandez, the culinary dynamo behind True Flavors Catering and El Machito, among others. Having grown up in his father’s restaurant, Hernandez had no doubt that cooking would remain the focal point of his life’s work.   There aren’t many of us who can claim such provenance, yet here we are: boiling and broiling, slicing and dicing, turning and burning, all with varying degrees of passion. Slippery floors, stainless steel corners, boiling water, fryers, fires, blades, soaking... read more

The Mystery Basket or How a Chef Interviews for a Job

    If you have ever watched a show like chopped, then you have an idea of what a mystery basket is.  It is an assortment of random ingredients that a cook or chef will have to cobble together to make a dish in a limited amount of time.  This lends itself to dramatic television.  The thing is the mystery basket is a pretty standard way to interview potential cooks and chefs in the industry.  I recently had a job interview that involved a mystery basket and it is a harrowing experience.  There are several factors that make such a test difficult.    The... read more

Artichokes Al Judeo

When Chef Michael Altenberg, chef owner of Campagnola in Evanston, IL, told the Chef Forum about a dish that he frequently makes called artichokes al judeo, we at ChefTalk.com were intrigued. This Italian dish, which according to Chef Altenberg, originates in the Jewish ghettos of Rome, is unique in that the artichokes are literally smashed with the side of a sturdy knife or the bottom of a heavy pan. The dish uses baby artichokes. Before crushing the artichokes, they must first be trimmed to remove the exterior leaves. The tops of the tender leaves that remain are also... read more

The Power Of Presence

The first article in this series suggested that whether running your operation seems like being lost in the weeds or spending a day at the beach is strictly a function of your perspective. The beach is available to you but you can't see it from the weed patch. In the second installment, we looked at different models of management (the cop vs. the coach) and explored the idea that in the age of service it is our human skills that will determine the degree of our success. The principles we are talking about are simple and common-sense but the key to changing your... read more

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