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454 article submissions by the ChefTalk.com community.

Passion of a chef

Passion of a Chef   With the advent of the internet, food channels, cooking shows, and celebrity chefs on TV, cooking has suddenly become some sort of glamorous. Out of the blue, culinary schools are springing up like mushrooms, packing to the brim with eager-eyed youngsters looking for a quick and easy road to fame and money.           But is it really that easy?   Passion of a Chef – Starting Out These youngsters started out excited and raring to go. But after some time in the killer restaurant industry, reality hit them hard when they... read more

Fish Descriptions Part I

ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's Journal we asked Chef Weber if he would share it with the ChefTalk community and he was more than happy to do so. The list is very comprehensive, in fact, the list is so comprehensive that we have broken it up into two parts. SEARCH TIP *(If you are looking for a particular... read more

ChefTalk Monthly Cooking Challenges

2014 - ChefTalk.com Cooking Challenges                           2013 - ChefTalk.com Cooking Challenges   Starting back in April 2013 the ChefTalk.com community began picking monthly food items to cook. Everyone who participates in the challenge elects someone who has entered to pick the next months challenge. There are no prizes and really no winners just everyone entering great creations they have made centered around the particular subject. If you would like to review past challenges please click on the links below. Current challenge is listed at the... 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

Tools Every Kitchen Needs The Essentials

Chefs get asked all kinds of questions. Recently, I received the following question: "Dear Chef Christopher-- I dream of being a great cook. What equipment should I have in my kitchen so that I can fulfill my dream? I want everything I need to be a great cook." For those who aspire to be the best cook they can be, having the proper kitchen equipment is paramount to maximizing success and limiting the frustration (you know, the kind you get when trying to whip egg whites with a fork and a small plastic bowl, or roast a turkey in a flimsy pan that's plainly too small--all... read more

Discovering The Deli Cole Slaw

Discovering the Deli: Cole Slaw   Some time in the fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have... read more

How To Prepare Vinaigrette

The French term "vinaigrette" tends to make something which is beautifully simple sound unnecessarily complex. In its most basic form, a vinaigrette is nothing more than a mixture of oil and vinegar. It is the oldest taste combination, a fat balanced with an acid. Oils, because they are liquid at room temperature, provide the palate with a supple mouth feel and act as an excellent flavor carrier for other ingredients. To "cut" the fat, adding another taste sensation and stopping the oil from coating the palate is the task of an acid, typically vinegar. In short the only... read more

Going Electronic in the Kitchen

Bringing Technology to the Kitchen     A computer is handy for a cook FOR the kitchen in streaming cooking shows or tutorials off of youtube. It's a great resource for new recipes or for your old family recipes as well. But a computer hasn't been handy to have IN the kitchen. A keyboard to fill with debris and spills, same for the mouse. And where do you put the monitor? Not to mention all the cables. Now with smartphones and tablets, you have some options to help you out smoothly and seamlessly.   It would be nice to have a stand to angle the tablet... read more

Maple Syrup Springs Golden Elixir

  • by PeteModerator

The world over, Spring is a magically time. A time of rebirth and renewal, a time for us to shake off the Winter blues and to look forward to the warm days ahead. For chefs and foodies it is an even more magical time. The first delicate vegetables of the season, such as peas, asparagus, fava beans, and spinach start to show in the local markets, and we get excited as thoughts of the local bounty that will soon be plentiful again. In the northern US, most of the spring crops don’t come to market until, at least, late April or early May, unless they have been grown in... read more

Burgatory - Behind the Burger

Behind the Burger: Burgatory, Pittsburgh by Jim Berman CCI     Is the twelve-course degustation menu going by way of Baked Alaska and Tomatoes in Aspic? Perhaps, so. Perhaps the local movement will embed and hang tough; the way we ate 200 years’ ago is new again. Bold plates of quality ingredients is the rage. Only this time around, it is because we want to, not just because we have to; going back to our roots, as if we ever are able to abandon them, if you will. Roots, by definition, provide footing, vital life-giving juices and at the end of the day, a... read more

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