• Last updated 2/16/10 by Nicko

Read all about the exciting new changes coming to ChefTalk.com very soon. read more

• Last updated 2/16/10 by ChefTalk.com

Free Subscription here: Food Arts Subscription read more

• Last updated 2/16/10 by ChefTalk.com

Winners will be contacted via email so you can collect your prize. Please take a moment to visit the companies that made the competition possible: 1-st line coffee equipment Espresso and Cappuccino Specialists   New West KnifeWorks For those of us who love fine food, cooking is an art, and a quality knife is the artist's brush. At New West Knifeworks, we make our chef knives like we cook; we use the finest quality ingredients and prepare them with the patient hands of an artist. Our chef knives are finely tuned, quality instruments, a fusion of form and... read more

• Last updated 2/16/10 by ChefTalk.com

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

• Last updated 2/16/10 by Nicko

Follow us here:   ChefTalk Paris Blog read more

• Last updated 2/16/10 by ChefTalk.com

Carla Hall, chef and owner of Alchemy Caterers here in the Washington, D.C. area, was a finalist on the  Bravo’s, “Top Chef: New York.” Hall is a graduate of Howard University's Business School with a degree in Accounting.  From 1989 until 1991, Hall lived in Paris, Milan and London and strutted down the runway as she searched for her passion.  Upon returning from Europe, Hall attended and graduated from L'Academie de Cuisine in Gaithersburg, MD.  Hall explains that her success in the “Top Chef: New York” contest resulted from her taking the time to strategize her... read more

• Last updated 2/16/10 by ChefTalk.com

Gale Gand is the executive pastry chef and partner of  the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru with culinary partner Rick Tramonto. She was recognized in 2001 as Outstanding Pastry Chef of the Year by The James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wine's Top Ten Best New Chefs. Gand has a BFA from RIT and attended culinary school at La Varenne in Paris before opening Trio, Brasserie T and later Tru, which celebrates it's 10th anniversary in 2009. An accomplished cookbook author... read more

• Last updated 2/16/10 by Nicko

James Peterson grew up in northern California and pursued a degree in Chemistry at UC Berkeley. After his studies, he traveled around the world, working his way from Japan to Hong Kong, to Bangkok, to India and eventually, by land, to Europe. It was in France that he found his calling, inspired by the French attitude toward food and drink.Eventually, Jim  settled in France and worked at two of what were France's greatest restaurants at the time, George Blanc in the Bresse district, and Vivarois in Paris. It was largely his experiences in these restaurants that shaped... read more

• Last updated 2/16/10 by ChefTalk.com

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... read more

• Last updated 2/16/10 by Nicko

Bruce Aidells is America's "go-to guy" for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing career, he is still considered a renowned expert on charcuterie and salumi.   ChefTalk.com and... read more