New Posts All Forums:Forum Nav:

Professional Chefs Forum

« Previous
1
2
3
4
5
6
7
8
9
…
76
Next »

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.

Moderators

Gunnar, Greg, Kuan

Thread	Last Post	Replies	Views
expanding horizons started by Jerilyn (Yesterday at 4:53 pm)	Hey pirate chef--- thanks again for more info---I wish I read... Today at 7:01 pm by Jerilyn	7	50
I hate Vegans (cooking)........!!!!! started by fryguy (2/13/11 at 12:39pm) 1 2	I figured they were okey-doakey with vegans, but that wasn't... Today at 7:00 pm by cheflayne	51	2,001
Cook can't deal with killing. started by Guts (Today at 2:30 pm)	I have never experienced this personally and I'm not a... Today at 2:43 pm by veronporter	1	29
ventless deep fryer started by WallyB (Yesterday at 7:14 pm)	Capacity not large enough, To small, Way overpriced, Terrible... Today at 4:49 am by chefedb	2	31
for those in professional kitchens - ticket taking/expediting started by simonj (2/10/12 at 5:59am)	It is the future,. I also can visualize an order coming in... Today at 4:40 am by chefedb	10	111
Advice needed on how to get into a decent kitchen started by jfresch (2/6/12 at 10:43am)	most of my questions are area related... Sarasota is the... Yesterday at 4:30 pm by Bonesdilligaf	12	143
Special Needs. Not quite a rant. But quite long. started by PrairieChef (1/27/12 at 11:09am) 1 2	Absolutely! And when you do not have the inventory to provide... Yesterday at 4:23 pm by PeteMcCracken	36	523
British Army MAC Manual ( Catering Manual) started by Georgia Pasty (7/18/08 at 12:33pm) 1 2 3	I have an original copy of the Manual of Army Catering... 2/10/12 at 6:48pm by wallis	63	5,921
Moved : PLEASE HELP! LIVE LOBSTERS - Throw them away? started by MoutainMom (2/8/12 at 10:13pm) Forum: Food & Cooking Questions and Discussion
A "balanced" menu started by thegardenguru (2/10/12 at 8:54am)	what an interesting question. I can't wait to see some of the... 2/10/12 at 12:47pm by Bonesdilligaf	1	33
Laotian Cuisine, Recipe name meanings? started by Jumper (1/27/12 at 10:29am)	Hiya Butsy and many thanks for the info supplied, most... 2/10/12 at 8:22am by Jumper	6	83
Opening a food truck business started by youngbuck (5/1/09 at 12:33am) 1 2	HI, I know this is a really silly question.. but how would... 2/10/12 at 5:15am by leesmom	50	31,609
How much to charge for romantic dinner for two? started by Rainliberty (2/9/12 at 1:10pm)	Hello Rain, If this was not a "friend" then it might be a... 2/9/12 at 5:08pm by petalsandcoco	4	62
simple small italian menu all made scratch ideas and criticism plz started by Easychef (12/22/11 at 10:30am)	What exactly is "pancetta ham"? Pancetta is cured pork... 2/9/12 at 4:48pm by nebraskabeef	26	434
New Job in a ReOpend former star restaurant started by NordicFood (1/23/11 at 8:02am)	Can i ask where you are in the nordic area and the... 2/9/12 at 3:38pm by Pirate-chef	7	626
cooking in another country? started by veronporter (2/6/12 at 10:44am)	your welcome. its worth the study with measures i still feel... 2/9/12 at 3:20pm by Pirate-chef	3	55
beer jellies started by chef the sun (1/19/12 at 1:18pm)	Look to your local Irish pub for inspiration! They have been... 2/9/12 at 10:06am by Alticibi	10	144
Preparing a Class/Dinner for 24 started by humble pie (2/9/12 at 4:46am)	Hello. I have been asked to be a guest chef in a couple of... 2/9/12 at 4:46am by humble pie	0	27
Please I really can use a helping hand! started by Ms Reese (2/8/12 at 8:52am)	Hi CHEF BUDA ; NO IM NOT CHARGING THE CHURCH FOR THE MEAL My... 2/9/12 at 3:20am by Ms Reese	2	52
What shoes do chefs wear? started by youngchef11 (8/21/11 at 2:41am)	yeah. they made my feet smell and peel very badly only after... 2/8/12 at 8:49pm by humble pie	25	907
Cook Test for a Sous Chef Job started by foodsaucy (2/8/12 at 11:56am)	I would be careful not to go too crazy...i.e., don't do... 2/8/12 at 2:58pm by Alticibi	2	93
New to fine dining. Need some advice. started by theSmilingCook (2/8/12 at 2:07pm)	Sounds like you are on the right track. There is no... 2/8/12 at 2:38pm by Someday	1	46
Sklips, anybody using them? started by PeteMcCracken (2/4/12 at 4:39pm)	Not trying to start anything, but unless I'm using it for... 2/8/12 at 10:31am by jchenschel	1	30
What to expect when doing a stage? started by jfresch (2/8/12 at 7:26am)	http://linecook415.blogspot.com/2010/03/stage-guide.html ... 2/8/12 at 9:08am by Apprentichef	1	56
Knife has lost it's edge? started by Chris123 (1/10/12 at 3:49am)	Our local butcher will sharpen for free which is nice in a... 2/6/12 at 11:03pm by VitalityChef	4	150
Where to get cheap menus printed? started by Chocolate Momma (2/3/12 at 10:14am)	I really like the quality and price at overnight prints. ... 2/6/12 at 10:59pm by VitalityChef	2	29
How to?? started by chefland76 (2/4/12 at 7:10am)	A tasting perrty for who? I do tastings for already booked... 2/6/12 at 12:18pm by chefedb	13	77
New chef coming how to prepare started by chefjpauley (1/17/12 at 5:50pm)	It could be that the chef objected to the manner in which you... 2/6/12 at 6:39am by cheflayne	6	143
Do Diamond Steels lose their honing efficiency over time? started by Coulis-o (2/3/12 at 7:47pm)	Many thanks BDL, you put a lot of input into your posts. ... 2/4/12 at 8:05pm by Coulis-o	2	35
Culinary School Syllabus started by ChefCC (2/3/12 at 2:23pm)	Associate Degree in Baking & Pastry Arts Bachelor's Degree in... 2/3/12 at 2:46pm by IceMan	1	19
cigar dinner in a boat started by Jai Govind (2/2/12 at 3:40am)	just curious chef, don't you have BRIGADES of chefs to toss... 2/3/12 at 8:24am by durangojo	6	66
Steam cleaners started by R.Shackleford (2/2/12 at 2:55pm)	Hi there, I was watching a VaporDragon steam cleaning... 2/2/12 at 2:55pm by R.Shackleford	0	8
Look at what I got tipped. started by kuan (2/1/12 at 12:45pm)	I liked the Tablas red. Actually he had given me a bottle... 2/2/12 at 5:41am by kuan	3	134
How Much Difference Is There In Different Extra Virgin Olive Oils? started by TomBrooklyn (11/20/11 at 6:00am)	Tom, Since you are in NYC, try the Western Beef store brand... 2/1/12 at 5:37pm by JoannaNYC	11	249
Some of My Core Beliefs and Practices as a Line Cook started by pathsounds (12/17/11 at 12:33pm)	My core beliefs of the kitchen- Integrity. Working... 2/1/12 at 2:31pm by ChefGord	15	541
how much shoud I charge? started by fryguy (1/31/12 at 4:21pm)	I think the details matter. In this case he's only doing the... 2/1/12 at 12:40pm by kuan	7	92
Australian Chef looking for work in New York City, any advice welcome. started by toolboxchef (6/12/10 at 6:49pm)	hey mate how did u go with your tour of duty, are u still... 2/1/12 at 5:13am by sydneysider	2	519
Using Sousvide Cookery started by AllanMcPherson (1/20/12 at 9:13am) 1 2	I will have to try the method too it seems really solid. my... 2/1/12 at 1:24am by Pirate-chef	40	464
Knives started by Pirate-chef (1/31/12 at 2:48pm)	I have alot of knfes in my kit but the realalty is 90% of all... 1/31/12 at 4:32pm by fryguy	1	61
Reverse Spherification Question started by ChefBoyarG (1/23/12 at 6:44pm)	It sounds delicious! Interns exist for a reason. 1/31/12 at 4:13pm by Chef_Jacob	27	216
Leaving the industry, pursing a new passion! started by Kiboboki (1/31/12 at 10:46am)	I can understand how you feel, over the past 3 years I have... 1/31/12 at 2:32pm by Pirate-chef	1	69
Wetstones for Mac Damascus started by Chefchris2255 (1/30/12 at 10:10pm)	thanks for all this awesome information boar d laze would you... 1/31/12 at 12:17pm by Chefchris2255	2	44
Spaghetti Squash started by Sparkie (1/28/12 at 11:41pm)	Since they have a rather delicate type flavor(almost neutral)... 1/30/12 at 3:42am by chefedb	5	93
Poaching beef started by Cookers (1/16/12 at 6:06am) 1 2	It's basically for the hell of doing it. I have free roam. If... 1/30/12 at 12:34am by Cookers	33	531
Are bob kramers worth the money? started by Chef Rondone (1/29/12 at 10:48am)	Originally Posted by Phaedrus Not if the knife gets used it... 1/29/12 at 9:53pm by boar_d_laze	4	99
Quit in a selfish, but mentally necessary, way. Advice needed started by ihoop (1/28/12 at 9:37pm)	Obviously you realize that walking out wasn't the right way... 1/29/12 at 9:04pm by Phaedrus	7	160
transitioning from office to kitchen started by ThaNouShef (1/27/12 at 12:52am)	What they said ^^ 1/27/12 at 11:17pm by Guts	3	77
Pot Roast Chicken started by MarkChef (1/27/12 at 6:34am)	I'd say "pot roast" is a thing while braising is a moist... 1/27/12 at 8:35am by Apprentichef	1	44
Pancreas and kidneys started by Bean (1/22/12 at 11:20am)	what offal are you rubbing with salt and soaking? Some are... 1/27/12 at 5:55am by shroomgirl	4	71
Lunch Items started by Chef9375 (1/24/12 at 8:40am)	Fish rillet with toast i guess call them crisps or croutons... 1/26/12 at 2:36pm by Pirate-chef	1	39
Knife wounds started by JaredStone (1/1/12 at 12:55pm)	I didnt go that far...... but honestly god yes.. 1/26/12 at 2:22pm by Pirate-chef	10	283

Start a New Thread

« Previous
1
2
3
4
5
6
7
8
9
…
76
Next »

Subscribe RSS Search This Forum

New Posts All Forums:Forum Nav:

Professional Chefs Forum

Recent Discussions

Recent Reviews

Recent Articles

Featured Sponsors

Professional Chefs Forum

Recent Discussions

Recent Reviews

Recent Articles