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484 article submissions by the ChefTalk.com community.

How To Listen To Your Employees

Do you listen to your employees? Really listen? Letting employees talk is not the same as listening. You have to work at it, the same way you work at anything else you want to succeed at. Here are five things to remember that will make you a better listener: - Put your work away. As soon as an employee comes to you and wants to talk, put whatever you're working on away. Remove all temptation to do anything other than give your full attention to the employee. Listening means really concentrating - and for many, that's hard! - Bite your tongue. One of the first signs... read more

Stock

  One of the first lessons of any cooking course is learning how to make stocks.  Stocks form the basis of most sauces and soups.  A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let's peruse the stock making procedure.     Virtually all stock recipes instruct you to start with bones.  I prefer a mix of actual meat and bones.  I find the meat/bone combo to yield a deeper flavor.   For a beef stock I use cubed chuck steak.  Never... read more

Seasoning Dutch Ovens Along The Way

November 1, 2002 - I left New Paltz, NY with mixed emotions. I had really wanted to stay over a few more days and visit New York City. However, I had been keeping a weather eye open and instinct told me that the weatherman was wrong. It was bright and sunny as I left the farm but when I had gone fifty miles I ran head on into a full blown winter storm complete with heavy snow. Fortunately, I had decided earlier that I would bypass the big cities as much as possible and headed West towards Scranton, PA. Just outside Scranton I turned South towards Harrisburg, PA driving... read more

Is Customer Service Getting Worse

When it comes to customer service, everyone has a story: the airline attendant who had no record of your seat assignment; the restaurant server who forgot you were allergic to walnuts; the telephone rep who swore at you when you called to check on an overdue order. These stories are fun to tell but infuriating to live through. Certainly, examples of bad service have been easy to come by for years but after awhile, you start to wonder why so many of us are fuming at front-line employees everywhere. After all, we live in a society that devotes billions of dollars to... read more

How To Buy and Store Lobster

About a year ago I was asked to teach a class on how to buy, prepare lobster and this article and others to follow are a result of the notebook I put together for the class. This is part one of the class. Part two is  ​ I hope they are useful to members of ChefTalk.com   Best way to buy Lobster: Alive There are three ways to purchase lobster: Fresh Frozen Cooked   Important: Warning: Never buy raw uncooked lobster. All shellfish spoils rapidly once it dies.   When buying lobster, females are preferred because you get the roe (the eggs). The roe tastes... read more

The Great Gingerbread House Construction Tour

Between preparing for the in-laws, hanging the lights, and wrapping presents, there is seldom time for those family traditions and activities that define the holidays. It is so often that we find food being the common link drawing family and friends together, with this time of the year holding no exception. It seems only fitting that up-and-coming young chefs, learning their trade with eagerness and creativity, should be the ones to provide this brand of closeness to those in their own communities. To answer this call, Delcastle Technical High School's own Cooks and... read more

Complement Your Dish With The Right Olive Oil

How many times have you walked into a gourmet food market and marveled at the many different olive oils on the shelves? If you are like most folks, you have one bottle at home that you use for pretty much every dish. Perhaps you have two, the second being in a beautiful bottle that decorates your kitchen counter or shelves and which you never got around to using. Olive oil is an important ingredient of any dish that calls for it and there are reasons for using a particular one over another. In choosing the right olive oil for a dish that you are preparing, I believe... read more

Enduring Olives

The olive is a truly amazing food; there's no question about it. The age, history and uses of this fruit are so magnificent they almost seem inconceivable and made-up, like a myth. It's been around forever, well almost-olive oil and its seemingly miraculous qualities have been appreciated since the birth of western civilization, especially in the countries surrounding the Mediterranean. Cultivation of the olive tree is said to have started more than 5000 years ago and it was an olive leaf that a dove brought to Noah, indicating there was dry land ahead. What's even more... read more

Preserving A Hot Trend

A classic way to enjoy figs is as preserves, and chefs throughout coastal South Carolina make them since the area has a prime climate for bumper fig crops. They start turning ripe in July, and the crop continues through August. Pastry Chef Tina Spaltro of the Marina Inn at Grande Dunes in Myrtle Beach, with encouragement from Executive Chef James Clark, figured out how to turn a lot of figs into delicious batch of sweetness. Making the preserves during the late summer of 2009, she says, was a spur-of-the-moment project that turned out well. "It was just a... read more

A Return To Taste

  • by PeteModerator

America has lost its way when it comes to purchasing food.  We can walk into virtually any supermarket or megamart and purchase just about any food we desire regardless of the season.  Our modern transportation system allows us to ship fresh foods from all over the world to be delivered, for our enjoyment, even when those foods are out of season locally.  Unfortunately there is a price to be paid for this convenience and that price is a loss of flavor and texture.  What is even more unfortunate is that we Americans having been doing this for so long that we have... read more

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