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

Food On Film The Big Night And Dinner Rush

Restaurants and chefs are hot topics these days. Open any newspaper or magazine (including this one) and you’re bound to see some sort of restaurant news. Chefs are treated as celebrities and restaurants as nightclubs; i.e. adult playgrounds. I’ve read that some food writers describe America’s obsession with food as “the new sex”…personally, I’m not buying that one. At any rate, movies are no different, these too often portray—and glamorize—food and the foodservice industry. This is nothing new, of course, big screen “food movies” have been popular for years— Babette’s... read more

Broccoli

Super Sprouts It's interesting how a person's taste changes from childhood to adulthood, what they like and don't like. Personally, my tastes were like most kids when I was a child (you couldn't have gotten me to eat a vegetable for anything). As a teenager I thought that I was eating enough vegetables if I ate a hamburger that had a leaf of soggy iceberg lettuce on it. Ditto for the celery that came with chicken wings. Adulthood of course brought a more discerning view of vegetables. Their healthful properties go without saying, and as a professional cook I also enjoy... 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

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

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

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

Fourteen Mistakes Made by Novice Instructors

    So here you are ... you've finally left the long hours of the food service industry behind you and you're now a Culinary Arts instructor. You're looking forward to having most evenings and weekends off. You're also looking forward to paid vacations that include four days for Thanksgiving, two weeks for Christmas, a week for Spring Break, and two months of summer vacation where you can kick back and relax. You've custom ordered a set of culinary jackets with your name emblazoned on the front pocket and you've got a bright new toque to put on your head. You are... 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

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

On the Road with Dega Catering and the Dave Matthews Band

  When the kitchen is always in motion, how do you feed one of the biggest bands in the world? Dega Catering is the long-running food crew charged with fueling the Dave Matthews Band as the group snakes its way across the country during their nearly annual summer concert tours. Feeding the band members, riggers, drivers, stagehands, sound technicians and guests with restaurant quality food can be daunting. Executing the food that is befitting the demands of a rigorous tour schedule is a feat all its own. Fold in the desire to minimize a negative environmental impact,... read more

ChefTalk.com › Articles