or Connect
ChefTalk.com › Articles
506 article submissions by the ChefTalk.com community.

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

Thanksgiving Libations

  • by PeteModerator

  America has come a long way since the days of jug wine, cheap, tasteless beer, and sweet sparkling "champagne."  I can remember, from my own childhood, holidays such as Thanksgiving and Christmas usually meant that the adults drank Cold Duck and Asti Spumante.  For those of you too young to remember, Cold Duck was a sweet sparkling red wine that was often used as an inexpensive celebratory beverage.  It was popular throughout the mid century but started to lose its appeal as American wine producers started to make affordable, quality wines and sparkling wines.  We... read more

Basic Knife Care

  It's a common misconception that knives are suitable for cleaning in the dishwasher. The truth is, the dishwasher is considerably more aggressive in its action than cleaning by hand.  Highly concentrated cleaning agents, long periods in hot steam and even the residue of certain kinds of food can lead to spots or corrosive actions on the knife blade. It is recommended cleaning knives by hand, using a soft cloth and mild cleaning agent. After cleaning, the knife should be carefully wiped dry to avoid spotting of the blade.   Certain handle materials, and designs... 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

Buying Soft Shell Crabs

Soft-shell crabs are one of America's favorite seafood delicacies. While all crabs shed their shells to grow, only a few species of crab can actually be eaten in this form. The Blue Crab is the only commercially available soft-shell product. The scientific name, callinectes sapidusis, is derived from Latin and Greek. Calli = beautiful; Nectes = swimmer; sapidus = savory. The translation is not only accurate but surprisingly poetic - the beautiful, savory swimmer. Blue crabs grow rather rapidly, 12 - 18 months, from the juvenile stage to adulthood. A full-grown Blue Crab... read more

Flavorful Fall Harvest

  The meaning of life is a rutabaga.             --Garrison Keillor     By: Chef Joe George   This dog days of summer are a memory. It’s time to batten down the hatches for the cold months. And if you’re a person who likes to cook and eat by the seasons using local ingredients, this may mean getting creative in order to keep meals interesting. The summer months are easier, I think: vegetables seem to have more flavor when the sun is shining (maybe it’s my imagination), and herbs that are almost easier to grow than they are to purchase will brighten any... read more


by: Chef Jim Berman My younger daughter is, and always has been, quite taken by the color yellow. Yellow teddy bears. Yellow butterfly stickers. Yellow paper for which to make her favorite friend's birthday card. She insists on the yellow set of badly marred, well-worn plastic fork and knife set for every meal. "Is the dishwasher clean?" you can hear before any meal, "I need my stuff."  Yellow is her signature color, if a five year-old is needing of a signature color. And besides, it's rather cute. So it was of no surprise that as we made our way across the just... 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

Fish Descriptions Part Ii

ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's Journal we asked Chef Weber if he would share it with the ChefTalk community and he was more than happy to do so. The list is very comprehensive, in fact, the list is so comprehensive that we have broken it up into two parts. SEARCH TIP *(If you are looking for a particular... read more

Wild Maine Blueberries

Uncultivated taste and manners. That's what you can expect from a wild Maine blueberry. The tiny wild, blueberries native to Maine and Eastern Canada have a sharper, more distinct sweet and tart flavor when compared with cultivated blueberries grown in other parts of the country. And they are wild: grown and nourished with whatever sun and rain nature dishes out that season. The lowbush, wild blueberry (vaccinium augustifolium) thrives in the glacial soils and northern climate of Maine and the Canadian Maritimes. Called blueberry barrens, these "fields" look like... read more

ChefTalk.com › Articles