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Professional Chefs

This forum is reserved for current and past professional chefs only. Only professionals in the food industry may post here though all are free to read.


Please try to make your threads relevant to professional cooking.  For example, "holding oysters for dinner service" belongs in the pro forum whereas "serving oysters for eight" belongs in / (unless of course you want to restrict the replies to just professionals).


Note that even though this is a pro forum, kitchen language is highly discouraged and will result in an infraction or your total removal from cheftalk.  Treat fellow professionals with respect as we all pursue our passion.


Lastly, this is not a job forum. Please post work opportunities and internships in the appropriate forum titled Jobs/Internships, just below this forum.



Greg, PeteMcCracken, Kuan

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