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505 article submissions by the ChefTalk.com community.


Will the Real Strawberry Please Stand UpSaint Hildegard was a 12th century German abbess, (the nun in charge of a convent), who supposedly had prophetic and apocalyptic visions.  The theological authorities at the time confirmed her visions as authentic.  In addition to her prophesies about God and the end of the world, Saint Hildegard believed strawberries were unfit for human consumption.  Because they grew close to the ground, she reasoned that snakes and toads contaminated them.  Clearly her "vision" was shortsighted.  According to the Food and Agriculture... read more

Cheftalk Foodie Food Eyes Photo Competition

ChefTalk invites chefs, cooks, bakers, culinary students, home cooks, and all food lovers to participate in the first annual digital photography contest, Foodies’ Food Eyes. The competition, open to all interested in the creation of food, challenges you to use your perspective to capture your impression on the world of cooking and food. The winners in each of the two categories (Manipulated and non-manipulated) win prizes and have their photo featured in the ChefTalk newsletter as well as prominently displayed on the site. Submit your favorite impression of food... read more

The Cheeses Of Capriole Farms In Greenville Indiana

Judith Schad of Capriole Farms in Greenville, Indiana (in an area known as Kentuckiana) is one of my favorite people. Not only is she great fun, she is among the most knowledgeable cheese makers anywhere, a true farmstead producer. In 1978, she, her husband Larry and three children moved to an 80 acre farm which they later found to have been in Larry's family from the early 1800's to the late 1950's. They modified the original barn and purchased goats as a 4-H project for their children. The children have grown and gone, and Judy and Larry now have new kids, over 200... read more

Vote For Your Favorite Photo

Please vote for your favorite photo in the ChefTalk photo contest. read more

The Human Equation

We conferred endlessly and futilely and arrived at the place from whence we began. Then we did what we knew we had to do in the first place, and we failed as we knew we would. - attributed to Sir Winston Churchill Whether the opening quote is accurate or not, the thought behind it deserves consideration. Are we becoming incredibly adept at ineffective procedures? Have you ever thought that there had to be a better way to run a restaurant? Does the idea that you have to work 60-80 hours a week to succeed in foodservice strike you as a suspicious notion? Most operators... read more

Perfect for a cold winter's day: Mexican Hot Chocolate

With the weather still being cold especially in Houston, I was reminiscing about some of my favorite cold weather foods. One of my favorites when I was growing up was hot chocolate.  However, since I grew up in a Mexican household, we would often drink Mexican hot chocolate.  It is very similar to your everyday variety, except that traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and vanilla. In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, hot chocolate of this type is commonly sold in circular... read more

Retaining Younger Workers Isnt Difficult

One of my clients calls younger workers hummingbirds because they flutter from job to job. While it's difficult to get Generation X workers to stay put, it's not impossible. We suggest you follow these strategies: Ask them for their opinions. Studies have shown that one way to reduce turnover with younger employees is to convince them that you value their opinions. Involve employees in decisions, especially when those decisions affect them. Be willing to take the time to meet with and listen to employees, as much as they need or want. There is a difference between... read more

Where Are The Employees

One of the questions many of my restaurant clients have asked me is, "Where are the employees?"With everyone howling about the labor challenge and so many restaurants competing for the same people, it's important to remember that our best recruiting strategy is employee retention.You've already found performers. Today's real challenge isn't finding new people, it's keeping the best ones we already have and making sure that they're feeling happy, challenged, fulfilled and excited about what they're doing. Why not focus the next six months on making the employees - the... read more

Q And A Forum With Sara Moulton

Click here to go to the Q&A forum with Sara Moulton Sara MoultonChef, Cookbook Author, Television Personality One of the hardest-working women in the food biz, Sara Moulton has been juggling multiple jobs for years.  Admired by millions as the host of "Cooking Live,"  "Cooking Live Primetime," and "Sara's Secrets," Moulton was one of the Food Network's defining personalities during the outlet's first decade.  In addition to her work on the Food Network, the energetic Moulton has been the Executive Chef of Gourmet Magazine for the last twenty-three years.  She is also... read more

Tea 101: A Beginner's Guide Part I An Introduction to Tea

  • by PeteModerator

  If you had told me 1 ½ years ago that I would be writing a Beginner’s Guide to tea, I would have laughed.  To me, tea wasn’t a “thing.”  Sure I drank it when I went to Chinese or Japanese restaurants, or I’d brew up a fruity, herbal tea when I wasn’t feeling well during the long, cold winter months, and of course, during summer there is always a pitcher of iced tea in the fridge, but that was about the extent of tea in my life.  Then one day I wandered into a tea shop in the mall.  There, on the back wall, were tin after tin of loose leaf teas with names such as... read more

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