http://www.cheftalk.com Cooking Articles from professional chefs en-us Copyright 2007 ChefTalk.com http://backend.userland.com/rss/ Sun, 17 Feb 2008 08:58:14 GMT http://www.cheftalk.com/imgs/general/logo100.jpg http://www.cheftalk.com Chef Bob Ballantyne takes a look at a forgotten kitchen tool the soda siphon (do they even make these anymore?) Food History Bob Ballantyne http://www.cheftalk.com/content/display.cfm?articleid=248 http://www.cheftalk.com/content/display.cfm?articleid=248 Sun, 17 Feb 2008 00:00:00 GMT Did you know that according to The Food & Drug Administration's 1999 unqualified health claim, eating 25 grams of soy protein per day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Read more about Soy and find out what all the hype is about. Culinary 101 Council The Soyfoods http://www.cheftalk.com/content/display.cfm?articleid=249 http://www.cheftalk.com/content/display.cfm?articleid=249 Sun, 17 Feb 2008 00:00:00 GMT Ever wonder what it is like to be behind the scenes at a large party or banquet? Chef Joe George takes you into the kitchen in his latest article. Becoming a Chef Joseph George http://www.cheftalk.com/content/display.cfm?articleid=246 http://www.cheftalk.com/content/display.cfm?articleid=246 Sat, 16 Feb 2008 00:00:00 GMT A quick and delicious chili by Elizabeth Yarnell, author of Glorious One Pot Meals Culinary 101 Elizabeth Yarnell http://www.cheftalk.com/content/display.cfm?articleid=247 http://www.cheftalk.com/content/display.cfm?articleid=247 Sat, 16 Feb 2008 00:00:00 GMT If you think all cookware is the same, then you've never used a cast iron Dutch oven. Traditionally loved for long, slow cooking of roasts and stews, Dutch ovens are flexible enough to bake cakes and breads, boil sauces, braise meats and even flash—cook entire meals in record time. Dutch Oven Cooking Elizabeth Yarnell http://www.cheftalk.com/content/display.cfm?articleid=245 http://www.cheftalk.com/content/display.cfm?articleid=245 Sat, 29 Dec 2007 00:00:00 GMT I think good cinnamon rolls are taken for granted. There is certainly some craftsmanship that goes into a good, quality cinnamon roll, but I think that the ability to produce a really spectacular morsel is not given its due respect. Breads & Baking Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=243 http://www.cheftalk.com/content/display.cfm?articleid=243 Wed, 26 Dec 2007 00:00:00 GMT Employees need to know how to do their job effectively in order to ensure the consistent success of your business. Employees who receive inadequate training or are unaware of their job responsibilities will cost you customers and revenue. Restaurant Management Robert Duprey http://www.cheftalk.com/content/display.cfm?articleid=244 http://www.cheftalk.com/content/display.cfm?articleid=244 Wed, 26 Dec 2007 00:00:00 GMT Chef Jim Berman takes a loving look at one of the all time favorite breakfast dishes French toast. Breakfast Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=240 http://www.cheftalk.com/content/display.cfm?articleid=240 Sat, 06 Oct 2007 00:00:00 GMT The other day I went to buy some of the individual bags of flavored waters for my kids. I was thinking that they would be preferable to the no—sugar—added juice boxes I normally offer to hydrate them in the car. Water, I reasoned, is always a healthier choice than juice. What a surprise, then, to see that one of the most popular brands of these water bags listed high fructose corn syrup as the second ingredient and sucralose as the fourth! Cooking For Kids Elizabeth Yarnell http://www.cheftalk.com/content/display.cfm?articleid=241 http://www.cheftalk.com/content/display.cfm?articleid=241 Sat, 06 Oct 2007 00:00:00 GMT Many parents don't realize that making baby food at home is a simple and economical plan to provide your baby with the best in quality, nutrition and taste. It makes it easy for you to ensure your child gets the best start possible. Making baby food using fresh, all—natural ingredients has many benefits, including... Cooking For Kids Cheryl Tallman http://www.cheftalk.com/content/display.cfm?articleid=242 http://www.cheftalk.com/content/display.cfm?articleid=242 Sat, 06 Oct 2007 00:00:00 GMT 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. Grilling Joseph George http://www.cheftalk.com/content/display.cfm?articleid=238 http://www.cheftalk.com/content/display.cfm?articleid=238 Thu, 30 Aug 2007 00:00:00 GMT How man scoville units in a chile? When and why did people start to enjoy chilies? If you have ever asked these questions then Chef Peter Martin's article is a must read. Herbs & Spices Peter Martin http://www.cheftalk.com/content/display.cfm?articleid=239 http://www.cheftalk.com/content/display.cfm?articleid=239 Thu, 30 Aug 2007 00:00:00 GMT A brief history of cold soup and some recipes. Soup Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=235 http://www.cheftalk.com/content/display.cfm?articleid=235 Sun, 01 Jul 2007 00:00:00 GMT Brightly burnished copper makes some of the most beautiful cookware that you can have for your home. But is it the right type of material for your kitchen? Cookware Paula Carnogoy http://www.cheftalk.com/content/display.cfm?articleid=236 http://www.cheftalk.com/content/display.cfm?articleid=236 Sun, 01 Jul 2007 00:00:00 GMT Believe it or not, today's mothers spend more hours focused on their children than the mothers of the 1960s did. While we like to hark back to the Leave It To Beaver halcyon days of mothers greeting kids after school with milk and cookies as an ideal for raising happy children, the reality, according to a University of Maryland study, actually looks better these days. Cooking For Kids Elizabeth Yarnell http://www.cheftalk.com/content/display.cfm?articleid=237 http://www.cheftalk.com/content/display.cfm?articleid=237 Sun, 01 Jul 2007 00:00:00 GMT New ideas for kid's school lunches. School Lunch Cheryl Tallman and Joan Ahlers http://www.cheftalk.com/content/display.cfm?articleid=233 http://www.cheftalk.com/content/display.cfm?articleid=233 Sun, 15 Apr 2007 00:00:00 GMT Many people wonder if using rubbery silicone cookware products are safe. Food expert Debra Lynn Dadd discusses the safety issues with Silicone cookware. Silicone Cookware Debra Lynn Dadd http://www.cheftalk.com/content/display.cfm?articleid=234 http://www.cheftalk.com/content/display.cfm?articleid=234 Sun, 15 Apr 2007 00:00:00 GMT The Mediterranean Sea touches the shores of many diverse countries. There are cultural, agricultural, environmental, religious, and economic influences comprising a vast banquet. Promotion of exports from the region has washed away culture with waves of statistics on olive oil consumption and a few key ingredients available elsewhere. Mediterranean Diet Nikki Rose http://www.cheftalk.com/content/display.cfm?articleid=229 http://www.cheftalk.com/content/display.cfm?articleid=229 Mon, 12 Mar 2007 00:00:00 GMT How does this exactly play out in the professional kitchen? What do the other chefs do or not do when the head chef is MIA? At the most benign level, short cuts may be taken that don't directly affect the quality of the food but rather it's presentation. Every head chef in the world has a plethora of practices that he insists must be done in a particular manner. Some of these have more to do with aesthetics than food quality. Restaurant Management Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=230 http://www.cheftalk.com/content/display.cfm?articleid=230 Mon, 12 Mar 2007 00:00:00 GMT Winter doesn't have to mean the misery of colds, flu and other viral infections if you feed your body what it needs to fight them off. Culinary 101 Elizabeth Yarnell http://www.cheftalk.com/content/display.cfm?articleid=232 http://www.cheftalk.com/content/display.cfm?articleid=232 Mon, 12 Mar 2007 00:00:00 GMT Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned, (seasoning primarily refers to salt), and applying more is not only unnecessary, but may be offensive to the chef. This implies that his or her amount of seasoning is eternally and universally accurate. I don't mean to offend anyone but I find such a perspective incredibly presumptuous. Why? Because this position predicates that everybody's palate is identical. And that my friends is simply ludicrous. Herbs & Spices Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=226 http://www.cheftalk.com/content/display.cfm?articleid=226 Mon, 19 Feb 2007 00:00:00 GMT The seventeenth century was a turning point for soup. Bisque was no longer made entirely of pounded pigeon or boiled game and garnished with crayfish. In fact, the crayfish took center stage. And, not surprisingly, the color of this classic soup turned pink. To get it straight, a bisque is defined as a cream soup, usually seafood—based and, classically, thickened with rice. There. I said it. I acknowledge that there should be some type of crustacean swimming about and rice, in one form or another, holding the goods in place. Soup Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=227 http://www.cheftalk.com/content/display.cfm?articleid=227 Mon, 19 Feb 2007 00:00:00 GMT It is a common misconception — even among top chefs and foodservice professionals — that all cheese is alike and can be treated as such. The truth is every cheese is unique, and how you handle and store it greatly affects its overall flavor and quality. The Wisconsin Milk Marketing Board and Wisconsin cheesemakers developed guidelines and recommendations for the proper storage of different cheese varieties. These simple rules for cheese storage and handling will help maximize the shelf life of your cheeses, while maintaining and enhancing its flavor. Cheeses http://www.cheftalk.com/content/display.cfm?articleid=228 http://www.cheftalk.com/content/display.cfm?articleid=228 Mon, 19 Feb 2007 00:00:00 GMT Cooking fish perfectly is an easy thing to do. This, you may say, is somewhat presumptuous coming from a professional cook, but it's true cooking fish is simple, and its preparation should reflect this. In fact, in most cases the simplest preparations are usually the best. Overly complicated and labor—intensive recipes are unnecessary. Buying and Preparing Seafood Joseph George http://www.cheftalk.com/content/display.cfm?articleid=225 http://www.cheftalk.com/content/display.cfm?articleid=225 Tue, 31 Oct 2006 00:00:00 GMT There are plenty of beverages, out there, that are more popular than Rum, but few can capture the imagination or boast of a more colorful history than this Caribbean concoction. Wine and Spirits Peter Martin http://www.cheftalk.com/content/display.cfm?articleid=222 http://www.cheftalk.com/content/display.cfm?articleid=222 Sun, 23 Jul 2006 00:00:00 GMT It's summer time and that means it's time to start chilling more than the champagne. Below are two recipes for summer drinks, both alcoholic and non—alcoholic, a cold, savory asparagus soup and a coconut—tapioca dessert soup. So whip up some cool concoctions, invite some friends over, and chill out. Food For Thought Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=223 http://www.cheftalk.com/content/display.cfm?articleid=223 Sun, 23 Jul 2006 00:00:00 GMT Walking into a grocery store recently I had to navigate my cart around a six—foot—tall display of beautifully crimson tomatoes that were still on their vines. They were unavoidable and the first thing a person saw when entering the store. They were beautiful. Cooking Vegetables Joseph George http://www.cheftalk.com/content/display.cfm?articleid=224 http://www.cheftalk.com/content/display.cfm?articleid=224 Sun, 23 Jul 2006 00:00:00 GMT Credit the Chinese for the creation of Sauerkraut more than 2,300 years ago. Originally it consisted of shredded cabbage that was pickled in wine. Cooking Vegetables http://www.cheftalk.com/content/display.cfm?articleid=221 http://www.cheftalk.com/content/display.cfm?articleid=221 Wed, 31 May 2006 00:00:00 GMT A current debate in the wine world is whether traditional corks should be abandoned in favor of synthetic, man—made stoppers, or a screw cap. A screw cap! Wine and Spirits Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=218 http://www.cheftalk.com/content/display.cfm?articleid=218 Tue, 30 May 2006 00:00:00 GMT Finding the right employees that will help make your restaurant successful. Restaurant Management Robert Duprey http://www.cheftalk.com/content/display.cfm?articleid=219 http://www.cheftalk.com/content/display.cfm?articleid=219 Tue, 30 May 2006 00:00:00 GMT An outstanding cheddar from Fiscalini Cheese Co, the Bandage—Wrapped Cheddar has won the American Cheese Society's Award of 'Best Farmhouse Cheese in America' in 2002, 2003, and 2004. Cheeses Nicko Sahlas http://www.cheftalk.com/content/display.cfm?articleid=220 http://www.cheftalk.com/content/display.cfm?articleid=220 Tue, 30 May 2006 00:00:00 GMT In Part I of this article I discussed how to choose the perfect steak for grilling, now it is time to discuss what to do once you are home and ready to cook. From preparation to plating, I will cover all you need to know to Grill the Perfect Steak. Grilling Peter Martin http://www.cheftalk.com/content/display.cfm?articleid=215 http://www.cheftalk.com/content/display.cfm?articleid=215 Sun, 30 Apr 2006 00:00:00 GMT Matzo, also spelled matzoh, but either way pronounced maatsa, is a flat, brittle unleavened bread. It is the traditional food of Passover. Passover is the Jewish holiday that celebrates the exodus and freedom of the Israelites from Egypt. Passover begins on the 15th day of Nisam, the seventh month of the ecclesiastical year on the Hebrew calendar. Food History Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=216 http://www.cheftalk.com/content/display.cfm?articleid=216 Sun, 30 Apr 2006 00:00:00 GMT In today's increasingly competitive hospitality industry, owners and managers are constantly seeking the answer to an important question— How do you recruit, retain, and motivate employees that are responsible for creating a 'magical' experience which exceeds your guest's expectations? Restaurant Management Robert Duprey http://www.cheftalk.com/content/display.cfm?articleid=217 http://www.cheftalk.com/content/display.cfm?articleid=217 Sun, 30 Apr 2006 00:00:00 GMT There's so much stress in the kitchen. Often, co—workers and subordinates are disrespectful to me. How can I handle it without blowing up at them? Restaurant Management Lynette Hoy http://www.cheftalk.com/content/display.cfm?articleid=213 http://www.cheftalk.com/content/display.cfm?articleid=213 Thu, 02 Mar 2006 00:00:00 GMT Grilling the Perfect Steak — A Two Part Article by Peter Martin — Part I Choosing Your Steak Cooking Techniques Peter Martin http://www.cheftalk.com/content/display.cfm?articleid=214 http://www.cheftalk.com/content/display.cfm?articleid=214 Thu, 02 Mar 2006 00:00:00 GMT Bordeaux, (Bor—DOH), is one of the world's best wines. But Bordeaux's geography, nomenclature, grape varieties, and outdated classification system is confusing enough to drive you to drink. Wine and Spirits Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=212 http://www.cheftalk.com/content/display.cfm?articleid=212 Tue, 24 Jan 2006 00:00:00 GMT Braising refers to cooking food, often meat with vegetables, in a relatively small amount of liquid, at low heat for an extended period of time. Cooking Techniques Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=211 http://www.cheftalk.com/content/display.cfm?articleid=211 Sat, 14 Jan 2006 00:00:00 GMT When Shakespeare summoned up 'remembrance of things past,' he no doubt had loftier visions in mind than a bowl of applesauce. Well, that was his loss, but not mine. My younger days, when time seemed to proceed at a more measured pace, fall meant a heaping bowl full of just that— applesauce — freshly made steaming and fragrant. Cooking With Fruits Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=209 http://www.cheftalk.com/content/display.cfm?articleid=209 Sun, 18 Dec 2005 00:00:00 GMT One egg yolk, a squirt of white vinegar and lemon juice, half a teaspoon of dry mustard, a cup of vegetable oil and salt and pepper to taste. You toss all the ingredients in the food processor except the oil and whiz them till they're mixed. Then you slowly drizzle in the oil with the machine on. You remember that the oil must be added extremely sparingly at first until it comes together, then poured in a small but steady stream. Voila! Suddenly, you have mayonnaise Vinegar and Vinaigrettes Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=210 http://www.cheftalk.com/content/display.cfm?articleid=210 Sun, 18 Dec 2005 00:00:00 GMT There is very little right with instant hot chocolate. There is no fire—breathing, red—bellied, god—fearing soul to it. Ain't got no soul, ain't got no love. Plain as that. I'm all for shortcuts. I am. Seriously. The Cantankerous Cook Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=204 http://www.cheftalk.com/content/display.cfm?articleid=204 Mon, 05 Dec 2005 00:00:00 GMT Let's face facts; we have all had our fair share of kitchen disasters, even us 'professionals', though we might not admit it. From food being too salty, to scorched soups, to broken hollandaise, disasters do, and will, happen. The good news is that many of these so—called 'disasters' can be fixed relatively easily, with only a few that are beyond salvaging. Cooking Techniques Peter Martin http://www.cheftalk.com/content/display.cfm?articleid=207 http://www.cheftalk.com/content/display.cfm?articleid=207 Wed, 30 Nov 2005 00:00:00 GMT Vodka is a clear, neutral and nearly pure spirit due to the high proof distillation process. Early vodkas however, were crude and nearly unpalatable. They were often mixed with herbs, spices or honey to mask the offensive taste and harshness. Then, in the early 1800's, it was discovered that filtering it through activated charcoal created a significantly refined, smoother, and purer product. Wine and Spirits Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=208 http://www.cheftalk.com/content/display.cfm?articleid=208 Wed, 30 Nov 2005 00:00:00 GMT Generally speaking, chipotle in English refers to any smoked chile pepper. The Spanish word chipotle is a contraction of chilpotle in the Nahuatl language of the Aztecs, where chil referred to the hot pepper and potle was derived from poctli, meaning smoked. The word was apparently reversed from Nahuatl, where it originally was spelled pochilli. Other early spellings in Mexico are tzilpoctil, tzonchilli, and texochilli. Herbs & Spices Dave DeWitt http://www.cheftalk.com/content/display.cfm?articleid=205 http://www.cheftalk.com/content/display.cfm?articleid=205 Tue, 08 Nov 2005 00:00:00 GMT Learn what the different artichoke varieties are, where they are grown and their availability. Offered by the Artichoke Advisory Board of California. Artichokes Pat Hopper http://www.cheftalk.com/content/display.cfm?articleid=206 http://www.cheftalk.com/content/display.cfm?articleid=206 Tue, 08 Nov 2005 00:00:00 GMT Tips and advice on how to safely when making homeade ice cream. Food Safety FDA - Center for Food Safety and Applied Nutrition http://www.cheftalk.com/content/display.cfm?articleid=203 http://www.cheftalk.com/content/display.cfm?articleid=203 Fri, 28 Oct 2005 00:00:00 GMT Beer is often taken for granted. It is the everyman's beverage, while wine is noble, but beer has a wonderful complexity; a complexity that rivals that of wine. It comes in hundreds, if not thousands of styles, each one unique, from light and effervescent to dark, creamy and rich. With such diversity, there is a beer out there for everyone. The key is understanding the role that each ingredient plays in the making of beer and how each of those ingredients effect the end result. Wine and Spirits Peter Martin http://www.cheftalk.com/content/display.cfm?articleid=199 http://www.cheftalk.com/content/display.cfm?articleid=199 Sun, 23 Oct 2005 00:00:00 GMT A custard is a mixture of eggs and milk and/or cream that can be hot or cold, sweet or savory. Most custards are desserts such as creme brulee, flan, and cheesecake. Quiche however, is a savory custard. Desserts and Pastry Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=200 http://www.cheftalk.com/content/display.cfm?articleid=200 Sun, 23 Oct 2005 00:00:00 GMT Knowing who is producing those tasty meals is just as important as anything else a restaurant, and their manager, does. Employment Screening and Background Investigations is a vital new step in the hiring process that restaurants, cafes and culinary colleges have been advancing to. The 'Grade—A' selection of new chefs, servers and, yes, even professors can quickly become something of a pickle when not properly chosen. Restaurant Management Shana J. Klein http://www.cheftalk.com/content/display.cfm?articleid=201 http://www.cheftalk.com/content/display.cfm?articleid=201 Sun, 23 Oct 2005 00:00:00 GMT Grapes are the oldest fruit known to man. The Spanish are credited with the introduction of grapes to America over 300 years ago. Grapes are grown in the temperate zones around the world including Africa, Asia, Australia, Europe, North America and South America. Cooking With Fruits Jennifer A. Wickes http://www.cheftalk.com/content/display.cfm?articleid=202 http://www.cheftalk.com/content/display.cfm?articleid=202 Sun, 23 Oct 2005 00:00:00 GMT Peas are legumes, i.e., plants with seed pods. Originating in Asia they have been part of man's diet for thousands of years. The most common pea is the garden pea, also known as the English pea. They must be removed from their pods before consumption. Snow peas and sugar snap peas however, are eaten pod and all. Cooking Vegetables Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=198 http://www.cheftalk.com/content/display.cfm?articleid=198 Wed, 07 Sep 2005 00:00:00 GMT Chipotles — Jalapeno peppers that have been ripened to a red color and smoked until they are brown. They can be found dried, pickled and, most often, in the international section of a supermarket, canned in a spicy Mexican sauce. Cooking Vegetables Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=196 http://www.cheftalk.com/content/display.cfm?articleid=196 Sat, 11 Jun 2005 00:00:00 GMT Garlic obsession is even more common, I think; it can actually borderline on an addiction, and in the following cases even a form of prejudice. In Elizabeth David's classic, A Book of Mediterranean Food, Marcel Boulstine writes in the introduction, 'It is not really and exaggeration to say that peace and happiness begin geographically, where garlic is used in cooking.' Cooking Vegetables Joseph George http://www.cheftalk.com/content/display.cfm?articleid=197 http://www.cheftalk.com/content/display.cfm?articleid=197 Sat, 11 Jun 2005 00:00:00 GMT In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the botanical definition of a fruit: the organ that emanates from the ovary of the plant and contains the seeds. Nix then sued Hedden for a refund of his taxes on the grounds that tomatoes are a fruit. Cooking Vegetables Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=195 http://www.cheftalk.com/content/display.cfm?articleid=195 Sat, 07 May 2005 00:00:00 GMT The lowly olive is one of the world's greatest and most historically coveted foods. Olives Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=71 http://www.cheftalk.com/content/display.cfm?articleid=71 Sat, 07 May 2005 00:00:00 GMT If the mosquito is the most ubiquitous phenomenon of the summer, surely the backyard barbecue runs a close second. And what the barbecue inevitably spawns is the marinade, that delectable emollient that at once soothes and enhances the fare of the evening. Grilling Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=182 http://www.cheftalk.com/content/display.cfm?articleid=182 Sat, 07 May 2005 00:00:00 GMT hot to cook lamb, roast lamb, cooking roast rack of lamb. Culinary 101 Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=194 http://www.cheftalk.com/content/display.cfm?articleid=194 Mon, 28 Feb 2005 00:00:00 GMT Cajun cooking, a hearty and rustic mixture of French and southern US influences, relied heavily on pork fat and spices. Creole, the other major New Orleans culinary force, was a fusion of French, Spanish, Caribbean and African cuisines. Food History Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=193 http://www.cheftalk.com/content/display.cfm?articleid=193 Mon, 21 Feb 2005 00:00:00 GMT Serving medium rare to medium slices of duck breast has been the rage in restaurants from coast to coast for years. But how many times is this same duck served with a thick layer of tough fat crowning each slice? Cooking Duck Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=117 http://www.cheftalk.com/content/display.cfm?articleid=117 Mon, 21 Feb 2005 00:00:00 GMT This substance looks innocuous enough: white, granular and on every table in America. Yet it is an essential element in the diet of humans and most animals; Herbs & Spices Joseph George http://www.cheftalk.com/content/display.cfm?articleid=75 http://www.cheftalk.com/content/display.cfm?articleid=75 Mon, 21 Feb 2005 00:00:00 GMT Another New Years Eve is upon us and countless people the world over will celebrate it with Champagne, or should I say sparkling wine? OK, let's clear this one up right from the get—go. Wine and Spirits Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=192 http://www.cheftalk.com/content/display.cfm?articleid=192 Thu, 13 Jan 2005 00:00:00 GMT Whether you call them appetizers, hors d'oeuvres, canapes, amuse—bouches, or amuse—gueules, they are the scrumptious little morsels served before the start of a full course meal. They can vary from simple presentations such as cheese and crackers to complex preparations with exquisite ingredients requiring as much work as the main course. Entertaining Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=191 http://www.cheftalk.com/content/display.cfm?articleid=191 Wed, 22 Dec 2004 00:00:00 GMT Thanksgiving is approaching and households across America will be preparing the traditional turkey. About 46 million turkeys will be 'gobbled' up according to the National Turkey Federation. Most people want to know how to cook a juicy bird. Simple. Make duck instead. Cooking Turkey Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=190 http://www.cheftalk.com/content/display.cfm?articleid=190 Mon, 01 Nov 2004 00:00:00 GMT When I was training in some of the great restaurants in France, I was amazed that all the scallops we purchased were in the shell, much like you would buy an oyster or mussel. They were beautiful specimens——tight and extremely sweet. Buying and Preparing Seafood Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=113 http://www.cheftalk.com/content/display.cfm?articleid=113 Wed, 20 Oct 2004 00:00:00 GMT Garlic is a member of the lily family and is related to the onion clan. The most common types of garlic found in the US are the American garlic, (colored white), and the Mexican and Italian garlic which have a purplish or rose colored hue. The American is the most pungent. Elephant garlic is not real garlic and is exceptionally mild. Choose heads that are firm, heavy for their size, and with all their cloves in tact. Store garlic in a cool dry place but never the refrigerator. Herbs & Spices Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=189 http://www.cheftalk.com/content/display.cfm?articleid=189 Sat, 25 Sep 2004 00:00:00 GMT Squash is the fruit of plants from the gourd family. Squash originated in the western hemisphere and was being consumed by man at least 5,000 years ago, probably longer. Summer squash, such as zucchini and pattypan, although usually available year round, peak in the summer months. Cooking Vegetables Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=188 http://www.cheftalk.com/content/display.cfm?articleid=188 Sun, 15 Aug 2004 00:00:00 GMT Saint Hildegard was a 12th century German abbess, (the nun in charge of a convent), who supposedly had prophetic and apocalyptic visions. The theological authorities at the time confirmed her visions as authentic. In addition to her prophesies about God and the end of the world, Saint Hildegard believed strawberries were unfit for human consumption. Because they grew close to the ground, she reasoned that snakes and toads contaminated them. Cooking With Fruits Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=187 http://www.cheftalk.com/content/display.cfm?articleid=187 Tue, 15 Jun 2004 00:00:00 GMT Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and perspectives you encounter, the greater the diversity of opinion that arises. When do you apply the barbeque sauce? Gas or charcoal? Flip the food only once or frequently? High heat or low heat? Dry rubs or marinades? Cover closed or open? It can make ya nuts. Let's explore the different variables. Grilling Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=186 http://www.cheftalk.com/content/display.cfm?articleid=186 Tue, 01 Jun 2004 00:00:00 GMT I have often debated aloud as well as alone the one troublesome question that just about every cook worth his or her grease stained apron has asked at one point or another: For whom am I cooking? Do I prepare food as I would art? Is it self—expression — each dish a work borne of my own insight, hard work and wonton desire? Cooking Duck Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=185 http://www.cheftalk.com/content/display.cfm?articleid=185 Mon, 10 May 2004 00:00:00 GMT The foods that people choose to eat or not to eat is an interesting subject of study. If humans developed in a vacuum, free of all external influences, we would probably consume what naturally appealed to us. There are underlying biological reasons, (biochemistry, genetics, taste bud anatomy, etc.), that create individual differences in taste preferences. Food For Thought Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=184 http://www.cheftalk.com/content/display.cfm?articleid=184 Sun, 02 May 2004 00:00:00 GMT Mark Twain would have loved me: I can come up with an impressive assortment of ways to spell the same word —— most, if not all, considered by everyone but Twain to be wrong. As a dyslexic, in fact, I specialize in misspelling words (often by transposing letters). It's one of the things that convinced me years ago that I'd never achieve my dream of becoming a writer. Becoming a Chef Andrew Dornenburg http://www.cheftalk.com/content/display.cfm?articleid=183 http://www.cheftalk.com/content/display.cfm?articleid=183 Sun, 25 Apr 2004 00:00:00 GMT Ok, connect these dots. What do artichokes and sexism have in common? Well, many foods in medieval and ancient history were falsely ascribed with positive or negative attributes. Tomatoes and potatoes for example, brought from the new world by the early European explorers, were thought to be poisonous. Artichokes Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=181 http://www.cheftalk.com/content/display.cfm?articleid=181 Thu, 01 Apr 2004 00:00:00 GMT My earliest memory comes from sharing bagels with my grandmother. It always seemed liked a Sunday morning when we would sit at her foil—speckled topped diner table with a tub of margarine and a brown bag on its side with the warm bagels spilling out. Breads & Baking Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=178 http://www.cheftalk.com/content/display.cfm?articleid=178 Fri, 05 Mar 2004 00:00:00 GMT Here's a question to ponder: what beverage, when consumed in moderation, intensifies a person's concentration, alertness, and increases their ability to process information? If you guessed a specific herbal tea, carrot juice, protein shake, or other 'health food drink' (legal or illicit) you're wrong. Coffee Joseph George http://www.cheftalk.com/content/display.cfm?articleid=179 http://www.cheftalk.com/content/display.cfm?articleid=179 Fri, 05 Mar 2004 00:00:00 GMT Kitchen 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. Cooking Knives Joseph George http://www.cheftalk.com/content/display.cfm?articleid=180 http://www.cheftalk.com/content/display.cfm?articleid=180 Fri, 05 Mar 2004 00:00:00 GMT Some of you put customer comment cards on your tables and ask that guests fill them out and let you know how you're doing. I could put money on the fact that you receive more complaints on those cards than praise. Front of the House Susie Ross http://www.cheftalk.com/content/display.cfm?articleid=175 http://www.cheftalk.com/content/display.cfm?articleid=175 Tue, 02 Mar 2004 00:00:00 GMT You have chosen to make your living, at least for awhile, in the hospitality industry — one of the few places people go these days expecting to have a good time. What a great place to be! Restaurant Management Bill Marvin http://www.cheftalk.com/content/display.cfm?articleid=176 http://www.cheftalk.com/content/display.cfm?articleid=176 Tue, 02 Mar 2004 00:00:00 GMT Chefs and gourmets the world over eagerly await the arrival of spring. No other time of year can match the bounty of fresh fruits and vegetables available. Many will only be obtainable at this time. Asparagus is available year round but it's peak season runs from February through June. Cooking Vegetables Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=177 http://www.cheftalk.com/content/display.cfm?articleid=177 Tue, 02 Mar 2004 00:00:00 GMT Probably one of the most challenging nights to book a reservation at a top New York City restaurant is on Valentine's Day. Much like the churches that are only filled on Christmas and Easter, the prime eateries are packed to capacity. The big name restaurants usually have a specific date and time at which they commence accepting reservations for Valentine's night. Food For Thought Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=174 http://www.cheftalk.com/content/display.cfm?articleid=174 Mon, 09 Feb 2004 00:00:00 GMT My first experience with homemade hash came about while working at a roadhouse in northern New Mexico. The owner was insistent on making his self—proclaimed famous Red Flannel Hash for St. Patrick's Day. He chopped russet potatoes, corned beef, canned beets and yellow onions and mixed everything together with some seasonings that I do not recall as well as some cooked mashed potatoes, as a glue to hold the mass together, I suppose. The Cantankerous Cook Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=171 http://www.cheftalk.com/content/display.cfm?articleid=171 Sun, 18 Jan 2004 00:00:00 GMT One egg yolk, a squirt of white vinegar and lemon juice, half a teaspoon of dry mustard, a cup of vegetable oil and salt and pepper to taste. You toss all the ingredients in the food processor except the oil and whiz them till they're mixed. Vinegar and Vinaigrettes Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=172 http://www.cheftalk.com/content/display.cfm?articleid=172 Sun, 18 Jan 2004 00:00:00 GMT Chefs are not rock stars. Chefs are managers, business people, and sometimes entrepreneurs, but mostly chefs are cooks, at least the good ones are. But the media insists the contrary. Becoming a Chef Joseph George http://www.cheftalk.com/content/display.cfm?articleid=173 http://www.cheftalk.com/content/display.cfm?articleid=173 Sun, 18 Jan 2004 00:00:00 GMT It has been a good six months since I last wrote an entry for Cheftalk, and I have gone through more than I can write about. If a PC could run out of ink, I could easily run it dry. Becoming a Chef Logan Worley http://www.cheftalk.com/content/display.cfm?articleid=170 http://www.cheftalk.com/content/display.cfm?articleid=170 Fri, 12 Dec 2003 00:00:00 GMT Various pudding recipes, especially bread pudding, have been traditional Christmas dishes since the 19th century. Before discussing bread pudding we must first illuminate what pudding in general is, and that's the real challenge. Food For Thought Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=168 http://www.cheftalk.com/content/display.cfm?articleid=168 Sat, 06 Dec 2003 00:00:00 GMT When I was a kid I hated fruitcake. Ok, hate is a pretty strong word, an intense dislike is probably more appropriate, and this is coming from someone who's had a sweet tooth since the day they were born. But to be honest I didn't really gave it a chance. Food History Joseph George http://www.cheftalk.com/content/display.cfm?articleid=169 http://www.cheftalk.com/content/display.cfm?articleid=169 Sat, 06 Dec 2003 00:00:00 GMT Beaujolais, (boh—zhuh—LAY), like most French wines, is named for the region of France, not the grape, from which it emanates. Beaujolais is a 35 mile strip of granite hills, containing over 55,000 acres of vineyards, between the towns of Lyons and Macon in eastern France. Cooking With Wine Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=167 http://www.cheftalk.com/content/display.cfm?articleid=167 Wed, 03 Dec 2003 00:00:00 GMT Pumpkins are fruits from the gourd family and originated in Central America. As stated, the Native Americans introduced them to the early colonists and they have been a Halloween, Thanksgiving, and Christmas favorite ever since. Cooking Vegetables Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=165 http://www.cheftalk.com/content/display.cfm?articleid=165 Wed, 08 Oct 2003 00:00:00 GMT A few nights ago I killed a lobster...a lot of lobsters, actually. Ten dozen to be exact. I didn't carry out this gruesome task alone. Steve, a friend and fellow culinarian helped me. I'm not bragging about this; Buying and Preparing Seafood Joseph George http://www.cheftalk.com/content/display.cfm?articleid=166 http://www.cheftalk.com/content/display.cfm?articleid=166 Wed, 08 Oct 2003 00:00:00 GMT The most vibrant aroma of summer comes not from the barbecue, but from the garden. Few can quibble that the verdant smell of tomato leaves rubbed against your canvas gloves or wafting scents from just torn oregano leaves does not define summer. Cooking Vegetables Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=164 http://www.cheftalk.com/content/display.cfm?articleid=164 Tue, 26 Aug 2003 00:00:00 GMT This is a continuation of our series on how to be more effective as a manager in a 'people business.' The first article in this series suggested that whether running your operation seems like being lost in the weeds or spending a day at the beach is strictly a function of your perspective. Restaurant Management Bill Marvin http://www.cheftalk.com/content/display.cfm?articleid=162 http://www.cheftalk.com/content/display.cfm?articleid=162 Fri, 11 Jul 2003 00:00:00 GMT Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from the same section of beef? Food For Thought Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=163 http://www.cheftalk.com/content/display.cfm?articleid=163 Tue, 08 Jul 2003 00:00:00 GMT The term 'Burgundy', in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to signify their mundane house red. But this is analogous to using the term 'Coke' to designate all cola drinks. Yet Coke tastes different than Pepsi, which in turn differs from the supermarket brand. For the cola connoisseur, only Coca—Cola is real 'Coke.' Such is the case with Burgundy. Wine and Spirits Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=158 http://www.cheftalk.com/content/display.cfm?articleid=158 Sat, 05 Jul 2003 00:00:00 GMT Before beginning I offer a couple of things to ponder. First, technically speaking grilling is not barbequing, but barbequing can be considered a form of grilling. And secondly, anything can be cooked over a live fire. Anything. Grilling Joseph George http://www.cheftalk.com/content/display.cfm?articleid=159 http://www.cheftalk.com/content/display.cfm?articleid=159 Sat, 05 Jul 2003 00:00:00 GMT Let's deconstruct what you know of spring/eggrolls and rebuild them; not that there is anything wrong with what is out there now, but together we can make them better. There is more to a good spring roll than little bits of pork and overcooked cabbage. Do not shy away; across the garden awaits the promised land. The Cantankerous Cook Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=160 http://www.cheftalk.com/content/display.cfm?articleid=160 Sat, 05 Jul 2003 00:00:00 GMT lately I have been dallying around with oats. Not the salty, mushy cook in a minute kind, but steel cut oats. Also know as Irish or Scottish Oats, they are about a third of the size of a grain of white rice and twice its width, generally with a tan stripe appearing to divide the kernel into two equal halves. They are the product of the oat grain in that the husk has been removed and the remainder has been cut. The Cantankerous Cook Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=153 http://www.cheftalk.com/content/display.cfm?articleid=153 Tue, 24 Jun 2003 00:00:00 GMT The secret to creating impact with others is presence. Simply put, presence is a state of mind that is free from distraction. Your level of presence is the extent to which your mind is not occupied with thoughts unrelated to the project at hand. Restaurant Management Bill Marvin http://www.cheftalk.com/content/display.cfm?articleid=154 http://www.cheftalk.com/content/display.cfm?articleid=154 Tue, 24 Jun 2003 00:00:00 GMT One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let's peruse the stock making procedure. Making Stock Mark R. Vogel http://www.cheftalk.com/content/display.cfm?articleid=155 http://www.cheftalk.com/content/display.cfm?articleid=155 Tue, 24 Jun 2003 00:00:00 GMT When the economy struggles as it is now, people want to tighten up the purse strings and watch every penny spent. The restaurant industry feels this just as surely as the malls and department stores do this year, perhaps more so. Dining out is a luxury most of us cut out first when watching our respective budgets. Does that mean we ease up on our customer service skills? Front of the House Susie Ross http://www.cheftalk.com/content/display.cfm?articleid=156 http://www.cheftalk.com/content/display.cfm?articleid=156 Tue, 24 Jun 2003 00:00:00 GMT When did this happen, I muttered to myself as I stood clutching the handle of a shopping cart. A woman standing next to me gave me an odd look and pushed her squeaking cart around the next isle. I was staring at lawn chairs in the biggest supermarket I've ever been in. Farmer's Markets Joseph George http://www.cheftalk.com/content/display.cfm?articleid=157 http://www.cheftalk.com/content/display.cfm?articleid=157 Tue, 24 Jun 2003 00:00:00 GMT So, what's the big deal with Dutch ovens? For me, the fascination (obsession) with cast iron cooking goes back to my childhood and watching my grandmother and mother deftly creating wondrous meals in these old black pots. We used them at home, on camping trips, in hunting camps and countless fishing trips. I've carried these old black pots for days on horseback and countless miles on wilderness river trips. Dutch Oven Cooking Patrick Brown http://www.cheftalk.com/content/display.cfm?articleid=152 http://www.cheftalk.com/content/display.cfm?articleid=152 Tue, 13 May 2003 00:00:00 GMT Have you ever heard the saying never trust a skinny chef? Well, you can trust me on this one. As soon as I began my career in food, people would always ask how I stayed in shape when food was my business. It's because of two reasons: Nutritional Cooking Dana Benigno http://www.cheftalk.com/content/display.cfm?articleid=137 http://www.cheftalk.com/content/display.cfm?articleid=137 Fri, 25 Apr 2003 00:00:00 GMT My feet hurt more than ever, hence the appointment with the podiatrist next week. I've had just about all I can stand with prepping the saute station. In addition, throw in the pantry station twice a week and, well, 'Man, I wish I had a desk job again.' Becoming a Chef Logan Worley http://www.cheftalk.com/content/display.cfm?articleid=151 http://www.cheftalk.com/content/display.cfm?articleid=151 Tue, 22 Apr 2003 00:00:00 GMT I had to bring out the old tomes to find the story of Escoffier's Souffle Misadventure to share with this interloper. You see, as I recall, Auguste Escoffier was preparing a meal of some great magnitude. To ensure the ultimate in souffle experiences, he prepared some ten batches of batter 2 or three minutes apart to make sure one of those prepared would be ready in time. The Cantankerous Cook Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=146 http://www.cheftalk.com/content/display.cfm?articleid=146 Sun, 06 Apr 2003 00:00:00 GMT There have been few dining experiences that have paralleled my recent outing at Simon Pearce. Tucked along the banks of the Brandywine River in Chester County, Pennsylvania, Simon Pearce is both a visceral and cerebral happening. The Cantankerous Cook Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=144 http://www.cheftalk.com/content/display.cfm?articleid=144 Mon, 17 Mar 2003 00:00:00 GMT The U.S. Fish and Wildlife Service's proposal to list beluga sturgeon — the source of coveted beluga caviar — as an endangered species under the U.S. Endangered Species Act has been met with support from a Caspian Sea nation as well as more than 50 scientists, 70 chefs and thousands of individuals in the United States and beyond. Buying and Preparing Seafood Caviar Emptor http://www.cheftalk.com/content/display.cfm?articleid=138 http://www.cheftalk.com/content/display.cfm?articleid=138 Sat, 08 Mar 2003 00:00:00 GMT I was visiting with some old Chef friends the other day when the subject of cooking disasters came up. It occurred to me that the subject would be a great way to start off the New Year by remembering years past and sharing an experience with you that greatly influenced my professional culinary habits. Becoming a Chef Patrick Brown http://www.cheftalk.com/content/display.cfm?articleid=134 http://www.cheftalk.com/content/display.cfm?articleid=134 Thu, 06 Mar 2003 00:00:00 GMT Logan Worley talks candidly about changing careers to become a chef and going to culinary school Becoming a Chef Logan Worley http://www.cheftalk.com/content/display.cfm?articleid=145 http://www.cheftalk.com/content/display.cfm?articleid=145 Thu, 06 Mar 2003 00:00:00 GMT Oranges are a near—perfect food. One medium sized navel orange has just 80 calories, is cholesterol and sodium free and contains more than 100% recommended daily intake of vitamin C. What's more, they taste great and come neatly packed in their own durable skin for easy transport. Cooking With Fruits Joseph George http://www.cheftalk.com/content/display.cfm?articleid=143 http://www.cheftalk.com/content/display.cfm?articleid=143 Thu, 06 Mar 2003 00:00:00 GMT Is it environmentally responsible to buy and sell farmed seafood? This is the question increasingly being asked of consumers and food retailers alike. Buying and Preparing Seafood George W Chamberlain http://www.cheftalk.com/content/display.cfm?articleid=136 http://www.cheftalk.com/content/display.cfm?articleid=136 Thu, 13 Feb 2003 00:00:00 GMT One of my clients calls younger workers hummingbirds because they flutter from job to job. While it's difficult to get Generation X workers to stay put, it's not impossible Restaurant Management Kristi Royse http://www.cheftalk.com/content/display.cfm?articleid=139 http://www.cheftalk.com/content/display.cfm?articleid=139 Thu, 13 Feb 2003 00:00:00 GMT Most operators put in long hours and apply themselves with good intention, but are seldom as effective over the long term as they would like to be. Even when everything is done 'right' and there is some immediate improvement, they rarely create a solution that will stay in place without continual attention. Restaurant Management Bill Marvin http://www.cheftalk.com/content/display.cfm?articleid=140 http://www.cheftalk.com/content/display.cfm?articleid=140 Thu, 13 Feb 2003 00:00:00 GMT Canola oil, a contraction of the words Canadian and oil, has for some years been Canada's most widely used food preparation oil and commonly referred to there as lear oil for 'low erucic acid rapeseed oil.' Cooking Oils - Flavored Oils Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=141 http://www.cheftalk.com/content/display.cfm?articleid=141 Mon, 13 Jan 2003 00:00:00 GMT One of the basics of excellent service is to treat your internal customers as you would your external customers. Restaurant Management Kristi Royse http://www.cheftalk.com/content/display.cfm?articleid=130 http://www.cheftalk.com/content/display.cfm?articleid=130 Sun, 05 Jan 2003 00:00:00 GMT At our last meeting, we began a discussion on the allure of Pesto. The basil, garlic, oil, cheese and nuts were all lined up awaiting orders to assemble. With some careful scouring, good basil can be had. Italian Cooking Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=131 http://www.cheftalk.com/content/display.cfm?articleid=131 Sun, 05 Jan 2003 00:00:00 GMT Have you ever thought that there has to be an easier way to run a restaurant? Restaurant Management Bill Marvin http://www.cheftalk.com/content/display.cfm?articleid=133 http://www.cheftalk.com/content/display.cfm?articleid=133 Sun, 05 Jan 2003 00:00:00 GMT Far better is to knead than be in need as it is a much better condition to be resting dough rather than resting ones feet. And certainly tugging, pulling and otherwise manhandling yeasty dough is preferred to tugging and pulling a rusty lawnmower through a not—so—well manhandled back yard. Bread baking is the great Jacuzzi that lives with us all; Breads & Baking Jim Berman http://www.cheftalk.com/content/display.cfm?articleid=128 http://www.cheftalk.com/content/display.cfm?articleid=128 Sat, 04 Jan 2003 00:00:00 GMT You probably, like many other people do, think that Tequila is just another fashionable and cheap spirit from an exotic country which is just intended to get you drunk and of course give you a really bad headache. Wine and Spirits Patrick Pollack http://www.cheftalk.com/content/display.cfm?articleid=126 http://www.cheftalk.com/content/display.cfm?articleid=126 Sat, 28 Dec 2002 00:00:00 GMT As cuisine progresses through the post nouvelle era, a trend in alternative sauces has been established. Juices, salsas, relishes, syrups and broths have, in many instances, taken the place of traditional sauces. One of the most effective sauce alternatives is infused oils. Cooking Oils - Flavored Oils John Draz http://www.cheftalk.com/content/display.cfm?articleid=125 http://www.cheftalk.com/content/display.cfm?articleid=125 Wed, 18 Dec 2002 00:00:00 GMT I teach a lot of cooking classes. Without fail, at some point early on in the class, the following scenario transpires: I pick up my chef knife and mindlessly chop something. Maybe I just roughly chop up some vegetables or possibly reduce an onion to a finely minced mass. I have been doing it for years. Cooking Knives Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=118 http://www.cheftalk.com/content/display.cfm?articleid=118 Tue, 17 Dec 2002 00:00:00 GMT Most chefs would probably agree that the chef knife is their most important weapon in the arsenal of kitchen tools. It is the professional chef's constant companion, a reliable side—kick. Aside from basic workhorse cutting, the chef knife is an extremely versatile knife capable of performing a wide range of different jobs. Cooking Knives Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=119 http://www.cheftalk.com/content/display.cfm?articleid=119 Tue, 17 Dec 2002 00:00:00 GMT In our last class session, we considered the importance of stock, discussed the fundamentals of stock making, and studied white stock in particular. In today's class, we will still be discussing stock, but will shift our focus slightly, concentrating on brown stock. Making Stock Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=120 http://www.cheftalk.com/content/display.cfm?articleid=120 Tue, 17 Dec 2002 00:00:00 GMT There are a number of ingredients that I often wonder how anyone ever thought could be edible, or even tasty. Olives are one of these as when the olive comes off the tree, it is unbelievably bitter. Artichokes are another. Artichokes Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=121 http://www.cheftalk.com/content/display.cfm?articleid=121 Tue, 17 Dec 2002 00:00:00 GMT There are three major duckling breeds available in the United States: White Pekin, Muscovy, and Moulard. Knowing the differences between the various breeds can help chefs and restaurateurs select the best kind of duckling for their menu or personal needs. Cooking Duck Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=122 http://www.cheftalk.com/content/display.cfm?articleid=122 Tue, 17 Dec 2002 00:00:00 GMT When Chef Michael Altenberg, chef owner of Campagnola in Evanston, IL, told the Chef Forum about a dish that he frequently makes called artichokes al judeo, we at ChefTalk.com were intrigued. Artichokes Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=123 http://www.cheftalk.com/content/display.cfm?articleid=123 Tue, 17 Dec 2002 00:00:00 GMT Sweetbreads, the Supreme Offal We've seen everything good today ...... we even ate pancreas! — Ferris Beuller Culinary 101 John Draz http://www.cheftalk.com/content/display.cfm?articleid=124 http://www.cheftalk.com/content/display.cfm?articleid=124 Tue, 17 Dec 2002 00:00:00 GMT Whether we realize it or not, we are all publicists. We represent and promote ourselves and our businesses every time we interact with other people. Restaurant Management Roberta Dehman Hershon http://www.cheftalk.com/content/display.cfm?articleid=114 http://www.cheftalk.com/content/display.cfm?articleid=114 Mon, 09 Dec 2002 00:00:00 GMT Uncultivated taste and manners. That's what you can expect from a wild Maine blueberry. The tiny wild, blueberries native to Maine and Eastern Canada have a sharper, more distinct sweet and tart flavor when compared with cultivated blueberries grown in other parts of the country. Cooking With Fruits Nervous Nellies http://www.cheftalk.com/content/display.cfm?articleid=115 http://www.cheftalk.com/content/display.cfm?articleid=115 Mon, 09 Dec 2002 00:00:00 GMT Welcome back to class. During the next several class sessions, we will be exploring the different methods of cooking food. These methods are classified as dry, moist, or a combination of dry and moist. Cooking Techniques Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=83 http://www.cheftalk.com/content/display.cfm?articleid=83 Mon, 09 Dec 2002 00:00:00 GMT Salt was an essential item on every medieval table. It was served not in shakers, as we do, but rather in a communal mound upon a bread trencher, or else in a communal saltcellar. Food History Cindy Renfrow http://www.cheftalk.com/content/display.cfm?articleid=84 http://www.cheftalk.com/content/display.cfm?articleid=84 Mon, 09 Dec 2002 00:00:00 GMT In late July, Plitt Alaska will be offering Schooner Halibut. As the name implies this special halibut will be from a schooner built during the early 1900's. Buying and Preparing Seafood Bob Sullivan http://www.cheftalk.com/content/display.cfm?articleid=85 http://www.cheftalk.com/content/display.cfm?articleid=85 Mon, 09 Dec 2002 00:00:00 GMT Brown, White, Pink, Tiger, Shell—on, Prawns, peeled and deveined (P&D), IQF and block are all terms to describe shrimp. These, terms and brands, are used and misused in search of good quality shrimp. Buying and Preparing Seafood John Rezny http://www.cheftalk.com/content/display.cfm?articleid=86 http://www.cheftalk.com/content/display.cfm?articleid=86 Mon, 09 Dec 2002 00:00:00 GMT Wine is very much a product of the moment. Similar to music, it can be enjoyed even more when you are with good company. Conversely, a great wine can seem mediocre when you're not in a pleasant mood, or if things aren't just right. Cooking With Wine Brian Cronin http://www.cheftalk.com/content/display.cfm?articleid=87 http://www.cheftalk.com/content/display.cfm?articleid=87 Mon, 09 Dec 2002 00:00:00 GMT Soft—shell crabs are one of America's favorite seafood delicacies. While all crabs shed their shells to grow, only a few species of crab can actually be eaten in this form. The Blue Crab is the only commercially available soft—shell product. Buying and Preparing Seafood Danielle Charette http://www.cheftalk.com/content/display.cfm?articleid=88 http://www.cheftalk.com/content/display.cfm?articleid=88 Mon, 09 Dec 2002 00:00:00 GMT While our early ancestors may have employed hot water to heat foods in natural containers, the cooking technique of boiling was not commonly—used until the invention of waterproof and heatproof containers about five thousand years ago. Soup Andrew F. Smith http://www.cheftalk.com/content/display.cfm?articleid=89 http://www.cheftalk.com/content/display.cfm?articleid=89 Mon, 09 Dec 2002 00:00:00 GMT Welcome back to ChefTalk's on—line classroom where we have been studying the basics of cooking! Our last 2 class sessions focused on stock—making which is one of the most important culinary building blocks. Soup Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=90 http://www.cheftalk.com/content/display.cfm?articleid=90 Mon, 09 Dec 2002 00:00:00 GMT Diver scallops have been all the rage on menus across the country. To better understand what diver scallops are and how they are actually harvested, ChefTalk.com tracked down veteran scallop diver Tim Hunt from Deer Isle, Maine. Tim has been collecting scallops from the icy Atlantic for the last 20 years. Buying and Preparing Seafood Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=91 http://www.cheftalk.com/content/display.cfm?articleid=91 Mon, 09 Dec 2002 00:00:00 GMT ChefTalk: First off, I greatly enjoyed reading your book. For the person who knows nothing about foie gras, how would you explain it in a nutshell? Foie Gras Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=92 http://www.cheftalk.com/content/display.cfm?articleid=92 Mon, 09 Dec 2002 00:00:00 GMT Tarragon is an herb which had many aliases in days of old. Just to name a few: Herbs & Spices Monica O'Brien http://www.cheftalk.com/content/display.cfm?articleid=93 http://www.cheftalk.com/content/display.cfm?articleid=93 Mon, 09 Dec 2002 00:00:00 GMT One may find this hard to believe, but humans have been toasting things since the beginning of time. Man discovered early on that the only way to separate the edible part of the grain from the husks was to toast it. Food History Mary Louise Sacks http://www.cheftalk.com/content/display.cfm?articleid=94 http://www.cheftalk.com/content/display.cfm?articleid=94 Mon, 09 Dec 2002 00:00:00 GMT Yes, it's true of course. Everyone knows that tomatoes are available throughout the year and in every corner of our vast country. Today—even in the dead of winter—there is always a bountiful supply. And with new technologies they certainly look like good tomatoes, but they are often mere imposters of the real thing—true summer tomatoes that are ripened on their vines and grown within the region they are consumed. Cooking Vegetables Joseph George http://www.cheftalk.com/content/display.cfm?articleid=95 http://www.cheftalk.com/content/display.cfm?articleid=95 Mon, 09 Dec 2002 00:00:00 GMT 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. Vinegar and Vinaigrettes John Draz http://www.cheftalk.com/content/display.cfm?articleid=96 http://www.cheftalk.com/content/display.cfm?articleid=96 Mon, 09 Dec 2002 00:00:00 GMT He's in his forties, yet his youthful, bespectacled face puts one in mind of an English prep—school student. But don't be misled. There's nothing sophomoric about the man. Chicago Restaurants Barbara Rolek http://www.cheftalk.com/content/display.cfm?articleid=97 http://www.cheftalk.com/content/display.cfm?articleid=97 Mon, 09 Dec 2002 00:00:00 GMT The kind of magic husband—and—wife team Rick Tramonto and Gale Gand cook up at TRU in Chicago calls for the more mundane —— ocean—fresh fish and unsalted butter —— yet the wizardry of the finished product is undeniable. Chicago Restaurants Barbara Rolek http://www.cheftalk.com/content/display.cfm?articleid=98 http://www.cheftalk.com/content/display.cfm?articleid=98 Mon, 09 Dec 2002 00:00:00 GMT In this day of wicked excess no self—respecting gourmand would be caught without a bottle — several bottles — of exotic vinegar from faraway lands, resplendent in chic bottles, some actually costing as much as vintage wines. Vinegar and Vinaigrettes Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=99 http://www.cheftalk.com/content/display.cfm?articleid=99 Mon, 09 Dec 2002 00:00:00 GMT To quote this generation's purveyor of wisdom, the Internet, consider what Artpurveyors.com has to say about walnut oil: 'Artists have been using walnut oil since the 5th century and found it to be superior to linseed oil because it yellows and cracks less while being easier to manipulate.' Cooking Oils - Flavored Oils Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=100 http://www.cheftalk.com/content/display.cfm?articleid=100 Mon, 09 Dec 2002 00:00:00 GMT Spain is a country rich in culture, history, culinary artistry, and of course, wine. Within the past decade, Spain has undergone a renaissance in their wine industry. Cooking With Wine Brian Cronin http://www.cheftalk.com/content/display.cfm?articleid=101 http://www.cheftalk.com/content/display.cfm?articleid=101 Mon, 09 Dec 2002 00:00:00 GMT What makes a normally calm home chef completely lose it? Answer: Holiday Entertaining. Cooking Turkey Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=102 http://www.cheftalk.com/content/display.cfm?articleid=102 Mon, 09 Dec 2002 00:00:00 GMT Tea tasting is at its elemental level nothing more than the act of consciously assessing a tea's quality, or if one is doing a blind tasting it's identity as well. Teas Bill Todd http://www.cheftalk.com/content/display.cfm?articleid=103 http://www.cheftalk.com/content/display.cfm?articleid=103 Mon, 09 Dec 2002 00:00:00 GMT The Beginning of Civilization The origin of the date palm is lost in antiquity. It gave a means of existence to thousands of people. It has been said to offer man 'three hundred and sixty' uses including thread, needles, baskets, lumber, mattresses, rope, numerous other household items and an integral part of their diet. Food History California Date Commission http://www.cheftalk.com/content/display.cfm?articleid=104 http://www.cheftalk.com/content/display.cfm?articleid=104 Mon, 09 Dec 2002 00:00:00 GMT One of the realities of heading a kitchen is that you have decided to be the leader, the manager, the team captain..as well as produce a unique menu to present to the public. Restaurant Management Amy Sunshine http://www.cheftalk.com/content/display.cfm?articleid=105 http://www.cheftalk.com/content/display.cfm?articleid=105 Mon, 09 Dec 2002 00:00:00 GMT 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 Therese 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. Becoming a Chef Jeremy Emmerson http://www.cheftalk.com/content/display.cfm?articleid=106 http://www.cheftalk.com/content/display.cfm?articleid=106 Mon, 09 Dec 2002 00:00:00 GMT 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). Cooking Vegetables Joseph George http://www.cheftalk.com/content/display.cfm?articleid=107 http://www.cheftalk.com/content/display.cfm?articleid=107 Mon, 09 Dec 2002 00:00:00 GMT How many times have you walked into a gourmet food market and marveled at the many different olive oils on the shelves? If you are like most folks, you have one bottle at home that you use for pretty much every dish. Cooking Oils - Flavored Oils Constantine Alexander http://www.cheftalk.com/content/display.cfm?articleid=108 http://www.cheftalk.com/content/display.cfm?articleid=108 Mon, 09 Dec 2002 00:00:00 GMT In a culinary world where chefs quest for new commodities and methods of cookery it is understandable that the idea of cooking with trout does not purvey the concept of modern cuisine. Nor does it really spark the culinary imagination. This is certainly the way I felt — until I encountered the fish form Rushing Waters&&&. Buying and Preparing Seafood Jeremy Emmerson http://www.cheftalk.com/content/display.cfm?articleid=109 http://www.cheftalk.com/content/display.cfm?articleid=109 Mon, 09 Dec 2002 00:00:00 GMT 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. Buying and Preparing Seafood Charles Weber http://www.cheftalk.com/content/display.cfm?articleid=110 http://www.cheftalk.com/content/display.cfm?articleid=110 Mon, 09 Dec 2002 00:00:00 GMT 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. Buying and Preparing Seafood Charles Weber http://www.cheftalk.com/content/display.cfm?articleid=111 http://www.cheftalk.com/content/display.cfm?articleid=111 Mon, 09 Dec 2002 00:00:00 GMT Stock. It is essential to serious cooking. Walk into any restaurant that aspires to prepare fine cuisine and you will undoubtedly see a large pot of stock gently bubbling somewhere in the kitchen. In French cuisine, stock is so important that it is called 'fond,' which translates into 'foundation.' Making Stock Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=112 http://www.cheftalk.com/content/display.cfm?articleid=112 Mon, 09 Dec 2002 00:00:00 GMT Salmon is arguably the most popular fin fish on American menus today. But within the general heading of salmon there are a number of species and subtle variations in appearance, flavor and texture. Buying and Preparing Seafood Bob Sullivan http://www.cheftalk.com/content/display.cfm?articleid=76 http://www.cheftalk.com/content/display.cfm?articleid=76 Sun, 08 Dec 2002 00:00:00 GMT How times have changed. Or should that be, what goes around comes around? Twenty years ago the average customer would have angrily criticized the assortment of mixed greens on his plate as weeds and grass clippings, before sending it back to the kitchen to be replaced with his beloved iceberg lettuce and hothouse tomatoes. Salads Cindy Renfrow http://www.cheftalk.com/content/display.cfm?articleid=77 http://www.cheftalk.com/content/display.cfm?articleid=77 Sun, 08 Dec 2002 00:00:00 GMT Almost exactly three hundred years ago Londoners could buy the first English—language book on how to make a salad. Called Acetaria: A Discourse of Sallets (acetaria being an old word for salad greens), it instructed that only the freshest leaves straight from the garden should be used. Salads Rachel Laudan http://www.cheftalk.com/content/display.cfm?articleid=78 http://www.cheftalk.com/content/display.cfm?articleid=78 Sun, 08 Dec 2002 00:00:00 GMT Purple—flowered saffron crocus, Crocus sativus, a bulbous perennial of the iris family (Iridaceae) treasured for its golden—coloured, pungent stigmas, which are dried and used to flavour and colour foods and as a dye. Herbs & Spices Dan Birkle http://www.cheftalk.com/content/display.cfm?articleid=79 http://www.cheftalk.com/content/display.cfm?articleid=79 Sun, 08 Dec 2002 00:00:00 GMT Rosemary (Rosmarinus officinalis) is a small perennial evergreen shrub of the mint family (Laminaceae, or Labiatae) whose leaves are used to flavor foods. Herbs & Spices Dan Birkle http://www.cheftalk.com/content/display.cfm?articleid=80 http://www.cheftalk.com/content/display.cfm?articleid=80 Sun, 08 Dec 2002 00:00:00 GMT There is something almost irresistible about sausage. Maybe it's the aroma it creates as it sizzles and sputters in a hot skillet. Or possibly the way its distinctive flavors permeate the most meager soup or stew, turning an otherwise simple meal into something sublime. Cooking Techniques Joseph George http://www.cheftalk.com/content/display.cfm?articleid=81 http://www.cheftalk.com/content/display.cfm?articleid=81 Sun, 08 Dec 2002 00:00:00 GMT At this time of year, cooks should be scurrying about in search of recipes using maple syrup as a seasoning. Savor The Flavor Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=82 http://www.cheftalk.com/content/display.cfm?articleid=82 Sun, 08 Dec 2002 00:00:00 GMT Apples, like many fruits, can be utilized in almost any preparation, from soups and sandwiches to savory entrees. Though the area in which apples truly shine is of course desserts, and one of my personal favorites is the famed Tarte Tatin. Cooking With Fruits Joseph George http://www.cheftalk.com/content/display.cfm?articleid=10 http://www.cheftalk.com/content/display.cfm?articleid=10 Sun, 08 Dec 2002 00:00:00 GMT To learn more about artichokes, ChefTalk.com tracked down one of Chicago's premier produce experts, Tom Corneille. Tom sells his produce (much of it comprised of specialty items) nationally to some of this country's finest restaurants. Tom's wholesale business, Corneille and Sons, has been located in the heart of Chicago's historic South Water Market since 1927. Artichokes Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=11 http://www.cheftalk.com/content/display.cfm?articleid=11 Sun, 08 Dec 2002 00:00:00 GMT Over 150 varieties of basil are grown. Basil originated in India, where it was regarded as a sacred herb. Herbs & Spices Dan Birkle http://www.cheftalk.com/content/display.cfm?articleid=12 http://www.cheftalk.com/content/display.cfm?articleid=12 Sun, 08 Dec 2002 00:00:00 GMT Perhaps no greater challenge confronts a chef addressing a skeptical audience than tempting the assembled to venture beyond their comfortable old reliable dishes — the kind they had been spoon—fed by mothers or grandmothers — and boldly delve into the new, the exotic, the untasted. Herbs & Spices Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=13 http://www.cheftalk.com/content/display.cfm?articleid=13 Sun, 08 Dec 2002 00:00:00 GMT Also called LAUREL LEAF, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. Herbs & Spices Dan Birkle http://www.cheftalk.com/content/display.cfm?articleid=14 http://www.cheftalk.com/content/display.cfm?articleid=14 Sun, 08 Dec 2002 00:00:00 GMT Don't ask me why, but I've sometimes daydreamed of building a working 17th century—style malting house. The malt produced could be used for onsite brewing demonstrations using 17th century techniques and recipes, with the resulting brew given out as samples or sold to the populace. Wine and Spirits Cindy Renfrow http://www.cheftalk.com/content/display.cfm?articleid=15 http://www.cheftalk.com/content/display.cfm?articleid=15 Sun, 08 Dec 2002 00:00:00 GMT Recently, while making a marathon 3000 mile road trip from Western Oregon to the Texas Gulf Coast where I was about to begin a new job, I had ample opportunity to reflect on my career as a professional chef. Notes From The Road Patrick Brown http://www.cheftalk.com/content/display.cfm?articleid=16 http://www.cheftalk.com/content/display.cfm?articleid=16 Sun, 08 Dec 2002 00:00:00 GMT 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. Restaurant Management Kristi Royse http://www.cheftalk.com/content/display.cfm?articleid=17 http://www.cheftalk.com/content/display.cfm?articleid=17 Sun, 08 Dec 2002 00:00:00 GMT Only a mother would see her homely child as beautiful and only a devotee could love a glass of buttermilk. Thick and lumpy often with bits of butter, it oozes down the sides of an empty glass leaving a grainy film behind. But don't go screaming off into the night. Savor The Flavor Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=18 http://www.cheftalk.com/content/display.cfm?articleid=18 Sun, 08 Dec 2002 00:00:00 GMT Having begun with fresh creamy chevres, always inquisitive Judy, who loves fresh, tasty foods, tried her hand at French—style affine cheeses. Cheeses Sofia Solomon http://www.cheftalk.com/content/display.cfm?articleid=19 http://www.cheftalk.com/content/display.cfm?articleid=19 Sun, 08 Dec 2002 00:00:00 GMT Our first class session of culinary 101 will answer a subject that many of our ChefTalk viewers have been asking about——what the different positions or divisions of the kitchen are. We will define each of the classical kitchen positions. History Of Chefs Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=21 http://www.cheftalk.com/content/display.cfm?articleid=21 Sun, 08 Dec 2002 00:00:00 GMT For those of you who love goat cheese, this one is not to be missed! Crottin de Chavignol is a classic when it comes to goat cheeses. (You can always judge the popularity of a cheese by the number of imitations, and Crottin de Chavignol has many look— alikes. Cheeses Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=22 http://www.cheftalk.com/content/display.cfm?articleid=22 Sun, 08 Dec 2002 00:00:00 GMT I'm a waiter. I have been working at a 'fine dining' level of service for 10 years and before that I worked at the deli and diner level for more years than I care to remember. Front of the House Amy Sunshine http://www.cheftalk.com/content/display.cfm?articleid=23 http://www.cheftalk.com/content/display.cfm?articleid=23 Sun, 08 Dec 2002 00:00:00 GMT Whenever I mention that I write on the history of food, someone is bound to ask 'When was pasta invented?' For Europe, that's a tricky question to answer. For China, though, we have a pretty good idea: about 300 BC. Food History Rachel Laudan http://www.cheftalk.com/content/display.cfm?articleid=24 http://www.cheftalk.com/content/display.cfm?articleid=24 Sun, 08 Dec 2002 00:00:00 GMT Have you ever experienced a party blackout? Not the kind induced by too much wine but rather the blackout induced by working so hard on preparing and serving food that your party memories consist of the pre—dinner prep, greeting guests, and end with loading the dish washer. What happened? Entertaining Dana Benigno http://www.cheftalk.com/content/display.cfm?articleid=25 http://www.cheftalk.com/content/display.cfm?articleid=25 Sun, 08 Dec 2002 00:00:00 GMT What exactly is a Dutch oven? Let me begin my telling you that it is not that round—bottomed—cast—iron—pot with the domed—lid that's hanging out in the back yard doing double duty as a flowerpot. Dutch Oven Cooking Patrick Brown http://www.cheftalk.com/content/display.cfm?articleid=26 http://www.cheftalk.com/content/display.cfm?articleid=26 Sun, 08 Dec 2002 00:00:00 GMT For the many who insist that beauty is only skin deep, I ask those good souls to consider the lemon; with that citrus wonder, a most worthy part is the skin. Cooking With Fruits Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=27 http://www.cheftalk.com/content/display.cfm?articleid=27 Sun, 08 Dec 2002 00:00:00 GMT Garden designers relish chives. The straight tubular leaves offer a pleasing distraction from the more commonly seen flat—shaped garden foliage. Herbs & Spices Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=28 http://www.cheftalk.com/content/display.cfm?articleid=28 Sun, 08 Dec 2002 00:00:00 GMT Clayton Farmer's Market, located in Clayton, Missouri (a small township located in central St. Louis) seemed like the best solution for introducing the St. Louis populace to our local farmers. Farmer's Markets Julie Ridlon http://www.cheftalk.com/content/display.cfm?articleid=30 http://www.cheftalk.com/content/display.cfm?articleid=30 Sun, 08 Dec 2002 00:00:00 GMT While most people own a grill and use it somewhat regularly, grilled items are not always 100% successful. Perhaps you have seen some common mistakes——fish or meat that sticks to the grill, is overly charred (burned, despite what someone may rationalize as 'New Orleans Cajun' cooking!), or perhaps shows no char marks at all—— looking almost steamed. As with other cooking methods, grilling is both an art and a skill which is only mastered by practice and by following some basic pointers. Grilling Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=31 http://www.cheftalk.com/content/display.cfm?articleid=31 Sun, 08 Dec 2002 00:00:00 GMT Chef Jon Campbell was faced with the biggest opportunity of his career. The chance to operate the city's most prestigious restaurant. Well recognized as the place where kings of industry meet, where the elite hold their soirees, this all is going to be Chef Jon's. Buying and Preparing Seafood Mark Gorogianis http://www.cheftalk.com/content/display.cfm?articleid=32 http://www.cheftalk.com/content/display.cfm?articleid=32 Sun, 08 Dec 2002 00:00:00 GMT Buying fresh fish has never been easier. Restaurants commonly have a fish selection while more and more grocery stores are providing fresh fish counters. Buying and Preparing Seafood Bob Sullivan http://www.cheftalk.com/content/display.cfm?articleid=33 http://www.cheftalk.com/content/display.cfm?articleid=33 Sun, 08 Dec 2002 00:00:00 GMT Have you ever noticed that California fruit trees seem to be among the most fertile in the country? Artificial insemination. That's the answer. Herbs & Spices Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=34 http://www.cheftalk.com/content/display.cfm?articleid=34 Sun, 08 Dec 2002 00:00:00 GMT 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? Cooking Knives Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=35 http://www.cheftalk.com/content/display.cfm?articleid=35 Sun, 08 Dec 2002 00:00:00 GMT Fish is the health food of the 90s and baby boomers are buying it up by the pound. The leading reason for fish being a health hero is fish is practically the only natural source of Omega 3 fatty acids. Buying and Preparing Seafood Bob Sullivan http://www.cheftalk.com/content/display.cfm?articleid=36 http://www.cheftalk.com/content/display.cfm?articleid=36 Sun, 08 Dec 2002 00:00:00 GMT If you like horseradish — I mean really like horseradish — then everything that is remotely edible is fair game. For instance, with apple pie, and that's not apocryphal. Savor The Flavor Helen Brody http://www.cheftalk.com/content/display.cfm?articleid=37 http://www.cheftalk.com/content/display.cfm?articleid=37 Sun, 08 Dec 2002 00:00:00 GMT We all want to make a difference, to create magic moments in the lives of our customers and employees. I will show you how you can make a difference. My goal is to get you so excited, you can't wait to try this out because you know you are going to be awesome. Restaurant Management Kristi Royse http://www.cheftalk.com/content/display.cfm?articleid=38 http://www.cheftalk.com/content/display.cfm?articleid=38 Sun, 08 Dec 2002 00:00:00 GMT There are a few things that I need to say regarding one of my country's most favored foods. Dating back to the seventeenth century, fish and chips have had a long standing as Britain's best loved fast food. Fish and chips are not served in newspaper. Buying and Preparing Seafood Jeremy Emmerson http://www.cheftalk.com/content/display.cfm?articleid=39 http://www.cheftalk.com/content/display.cfm?articleid=39 Sun, 08 Dec 2002 00:00:00 GMT As I stumbled into the kitchen this morning, I glanced out the window and was somewhat surprised to see a wild tom turkey strutting about in the back yard. Food History Cindy Renfrow http://www.cheftalk.com/content/display.cfm?articleid=40 http://www.cheftalk.com/content/display.cfm?articleid=40 Sun, 08 Dec 2002 00:00:00 GMT Ice Cream: America's favorite dessert! How did it all begin? Where did it come from? How did this plentitude of diverse flavors develop? Food History Ed Marks http://www.cheftalk.com/content/display.cfm?articleid=41 http://www.cheftalk.com/content/display.cfm?articleid=41 Sun, 08 Dec 2002 00:00:00 GMT The most important tool on the kitchen? Even though chefs disagree about almost everything, most, if not all would agree that knives are the most important tool. Cooking Knives Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=42 http://www.cheftalk.com/content/display.cfm?articleid=42 Sun, 08 Dec 2002 00:00:00 GMT In our last class session, we discussed the importance of knives and learned how to judge the quality of a knife. In this class we will look at which knives any well—organized kitchen should have, and how to keep them sharp. Cooking Knives Christopher Koetke http://www.cheftalk.com/content/display.cfm?articleid=43 http://www.cheftalk.com/content/display.cfm?articleid=43 Sun, 08 Dec 2002 00:00:00 GMT Chances are, if you are even remotely computer literate, you have seen job postings on the Internet for provocative positions in exotic and far—away places that seem like just the thing for you. I'd like to share with you a recent experience of mine about just such a situation. Finding A Chef Job Patrick Brown http://www.cheftalk.com/content/display.cfm?articleid=44 http://www.cheftalk.com/content/display.cfm?articleid=44 Sun, 08 Dec 2002 00:00:00 GMT Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with to