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497 article submissions by the ChefTalk.com community.

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

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

Interview With Chef Jonnie Boer

At the age of twenty-four Jonnie Boer took on the position of chef at the Restaurant De Librije. A few years later Jonnie and his wife Thérèse bought the restaurant and soon after they received their first Michelin star. Four years ago the restaurant received its second star making Jonnie at 33 the youngest two star Michelin chef in Holland. Jonnie's style can be described as eclectic, daring and fearless. He has received notoriety not just for his great cooking but also for his commitment to using local commodities along side the more traditional goose liver and... read more

My Evening With Durangojo

My husband and I took off on a month long car trip to celebrate our benchmark wedding anniversary.  As we were driving back home, both of us commented on how much we enjoyed ending our adventure with Durangojo, also known as Joey.  It was the perfect way to round out our month. We like Durango Colorado very much; we’ve been here a few times now, but this visit was something special.  First off, there was the hair-raising experience just to get there. We came in from Cheyenne Wyoming, through Wolf Creek Pass, over the Continental Divide in the Rocky Mountains.  Wouldn’t... read more

A November Sunday in Torremolinos

- Torremolinos, sunday 10th of november. Sunday is when the Spanish families come out, many in their best sunday clothes, going to church, have a tapa, go for a coffee and a pastry and enjoy their sunday. Also, this time of the year, many Spanish people from other parts of Spain seem to visit Andalucía. It's just past noon and I decided to go for a walk on my own outside the town center and have a tapa later on. I'm in the neighbourhood of one of my favorite places in Torremolinos, Jamón.es, wine and tapa bar annex wine and Spanish charcuterie shop. Jamón.es is an... read more

Emulsions When Opposites Attract

It’s a lazy, rainy, Sunday morning and you want a no fuss lunch for the family.  You’ve got cold cuts on hand so sandwiches become the obvious answer.  As you peruse the fridge you realize you’re out of mayonnaise.  Darn!  It’s pouring outside and you don’t want to schlep to the store in the rain for a stupid bottle of mayo.  Then you remember the cooking show where the chef made homemade mayonnaise.  You copied down the ingredients during one of those “I’ll have to try that sometime” moments.  You know.  You get the recipe, stick it somewhere and then never make it. ... 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

Millennium Chef

As the year 2000 approaches us, we prepare for one of the most amazing times for chefs. We have entered through doorways to meet some of the greatest minds and pioneers of our day, bringing us newer technology to provide food for our culture. Yet we also stand at the threshold of some of the greatest problems ever. We walk into the year 2000 with a new ray of hope and a Pandora's box of troubles. The ever-growing legions of chefs that are now entering the food service industry are presented with one of the most distinctive problems approaching us today. As the earth's... read more

Oregano

Oregano Also called ORIGANUM, flavourful dried leaves and flowering tops of any of various perennial herbs of the mint family (Lamiaceae, or Labiatae), particularly Origanum vulgare, called wild marjoram in northern and central Europe, widely used to season many foods. The name is derived from the Greek oros, "mountain," and ganos, "joy." Oregano has long been an essential ingredient of Mediterranean cooking. Pliny the Elder thought it a remedy for bad digestion. The Greeks used it as a poultice for wounds, and Pliny recommended it for scorpion and spider bites. The... read more

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