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601 article submissions by the ChefTalk.com community.

Confessions of a Sell Out Chef

  • by PeteModerator

Written By Chef Peter Martin This past fall I found myself unemployed.  With the economy the in the middle of its downward spiral, this was not a good thing.  And being a chef in Wisconsin my prospects were few.  While job hunting I got a call from a friend who had recently made the jump from the restaurant world into the world of institutional foodservice.  He claimed that he was enjoying his job and the lifestyle it afforded him, and better yet, he knew of a position open in his company working as a food service director for the county jails, and felt I should... read more

Mexican Food Recipes Ceviche

by: Ruben Urias For a cold snack on a hot summer day, ceviche hits the spot! The chilled mixture of fresh seafood and produce will satisfy your hunger and cool you down. Many variations of ceviche exist around the globe, each highlighting favorite local ingredients. For the basic Mexican version that follows, you will get a refreshing mixture of fish, shrimp, lime juice, and fresh vegetables. MEXICAN CEVICHE INGREDIENTS: 8 oz. Fish fillet(s), 1/4-1/2 inch cubes 4 oz. Bay shrimp, cooked 1/2 cup Lime juice 1/2 cup Red onion, fine... read more

Top Ten Cooking Myths

  • by PeteModerator

  Myths and misinformation abound in the cooking world. From old wives tales to supposed anecdotes, much of what we have been taught is just downright wrong. Many myths just lead to added steps and time to your food preparation, and in the long run, an inferior product. Although most of this information can be found all over the internet, it bears repeating as these myths just don’t seem to go away. Not only do I hear this misinformation repeated back to me time and again from novices and home cooks, but many of these myths are still held as gospel by many... read more

Leaving the Business: The Dark Side

  • by PeteModerator

  A few years ago, I wrote an article for this website entitled “ ​.”  In the years between then and now and I've discovered another dark side to this industry that so many of us gravitate to.  This job, this lifestyle, is an addiction.  I’m not talking your  garden variety, “Oh, I’m addicted to my morning coffee” kind of addiction.  I’m talking the gut wrenching, hardcore withdrawal symptoms, battling the urge to sink back into oblivion every day for the rest of your life kind of addiction.   When I wrote that article, I was still in the halcyon days of the... read more

Arena Charcoal Grill By Barbecook

When it comes to summertime cooking just about everyone heads for their outdoor grill. For most that simply means turning a dial and hitting an igniter switch to light the propane fuel of their gas grill. While you surely can't beat the convenience of the gas grills available, it is hard to compare the flavor of foods cooked over gas to that of food cooked over charcoal.   Although cooking over charcoal offers a superior flavor compared to gas, it not only requires more time but also a greater degree of cooking skill (in my opinion). This makes the idea of grilling... read more

Why You Shouldn’t Be Using Commercial Equipment in Your Residential Kitchen

The dancing flames of a large open gas burning commercial range seem to beg for a pot or a pan to be used, to create a scrumptious dish that will leave your family and friends ooh-ing and aah-ing. Perhaps a fabulous outdoor kitchen set up is part of your dream house, and a large piece of commercial equipment would complete the look. Or maybe, you want to upgrade your refrigerator or freezer to something with more oomph.   Think again.   Commercial kitchen equipment is not made for residential use. Let’s take a look at why:   Your home fire insurance... read more

How To Make Spring Rolls

by: Chef Jim Berman Springtime is sensational for reinvention. All around us there are new vegetables poking up there first little leaves of the season. The gift wrapping is an early morning shower, shrouding the plantings in a damp haze. There are wonderful fruits hitting the market from closer rather than further away. Different specimens of ingredients are afoot. With invention comes innovation. And improvisation. So, with so many delicious components for our meals, it is meaningful to play with your food rather than simply prepare it. Look at those lime-green... read more

Why I Cook: A Chef's Manifesto

To start, I think we have to answer a more fundamental question: why do we eat?  The most basic of answers is a simple biological necessity.  If you don't eat, your body starves, shrivels up and dies.  But there is of coarse more to it than that.  If not, then why not just "evolve" food into a nutrient rich paste from which we can all derive our sustenance?  Why then did Homo erectus start using fire to cook food?  The answer lies in our love of food.  I don't think anything else could be far more rudimentary and primal than a love for food.  I mean, who does not have... read more

How To Choose The Right Knife

Every Cook Needs a Good KnifeKitchen gadgets are supposed to make our busy lives simpler but there are still only two really essential pieces of equipment a cook needs (other than a heat source, of course): a good pan and a high-quality chef's knife. The knife, though, is really most important; there is no other tool in the kitchen that is as useful as the chef's knife.  Sure, other things may look good on a shelf, but all the chrome-plated garlic presses, cobalt blue mixers, and three-speed immersion blenders combined do not compare with the importance of the humble... read more

Kauai Coffee Company

If you were asked to name a commodity of Hawaii, you might likely respond with pineapple, or maybe even cane sugar.  However, with few exceptions, pineapples and sugar cane have not been widely grown commercially on the islands for years.  There is one item, however, that is not only growing, but thriving on the Hawaiian islands—coffee.    Hawaiian coffees are nothing new.  In fact, Kona coffee has enjoyed such storied success that it is synonymous with “Hawaiian coffee.”  Unfortunately, this generalization leads many to conclude that Kona coffee... read more

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