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Thread	Last Post	Replies	Views
Is fine dining dead, dying, or none of the above? started by Guts (8/28/11 at 9:33pm)	I would say it's gaining momentum. America hasn't really been... 10/16/11 at 8:16pm by Baker Boy100	17	511
PLZ HELP! - Japanese Food, Menus, service structure? started by Sarah K (10/15/11 at 11:59pm)	There's a sushi bar and a back kitchen. Sushi bar handles,... 10/16/11 at 9:35am by kuan	1	76
food production cooking... started by leeniek (10/13/11 at 6:24pm)	Ya gotta admit, it would be a hell of a conversation... 10/15/11 at 8:00pm by SherBel	9	138
Decisions, decisions... started by Guts (10/15/11 at 3:33pm)	Only you can and should decide for yourself. Sounds like... 10/15/11 at 4:18pm by chefedb	1	56
Institutional cooking started by stepwil05 (10/7/11 at 9:20am)	I worked in a large hospital in the southern nChicagoland... 10/15/11 at 10:12am by ChefJay	11	208
Career path crossroads. started by Basilskite (9/24/11 at 6:36pm) 1 2	' Ok I'll keep all that in mind. A coworker from that... 10/14/11 at 10:18pm by Basilskite	35	468
Enforced breaks? started by Surly (9/10/11 at 10:46am)	I've worked at two of the top restaurants in the city I am... 10/14/11 at 6:35am by ChefBoyarG	11	283
Help on Interviews & Culinary Internship/Jobs started by Le Petit Chef (10/11/11 at 6:39pm)	I appreciate the advice but my resume and cover letter have... 10/12/11 at 7:05pm by Le Petit Chef	2	174
Advice on a new opportunity started by cra5h ov3ride (10/6/11 at 11:28am)	Congratulations! 10/12/11 at 3:23pm by SherBel	6	132
How do I travel and cook at the same time?? started by foodsaucy (10/5/11 at 2:18pm)	krystal, i agree with everything the above posters say...i... 10/12/11 at 9:10am by durangojo	4	168
Deep frying a Turkey question started by Wildgoose (10/11/11 at 4:13am)	Fryers are to small, and not deep enough. The whole bird must... 10/11/11 at 4:34am by chefedb	1	56
How to explain, chicken bone in curry puff started by komala (10/2/11 at 8:01pm)	Reminds me of a similar incident... opened a can of coconut... 10/8/11 at 8:46pm by Blueicus	2	125
Need Help Please! started by foodie504 (10/5/11 at 11:13am)	Volume: 1 cup = 8 ounces (volume) only exactly equal to 8... 10/5/11 at 9:47pm by PeteMcCracken	5	104
Function Of Menu started by jona (9/26/11 at 6:48am)	Hey IceMan, I believe your posts reflect your years of... 10/5/11 at 3:14pm by Adam C Norwig	9	204
line cook needs help and advice from professional chefs started by devon232 (9/28/11 at 9:47am)	To expound on things PeteMcCracken's been saying: what are... 10/5/11 at 2:58pm by kedco	14	388
Has anyone seen this? started by Guts (9/30/11 at 2:12pm)	No problem with what he's doing, it's working for... 10/4/11 at 7:22pm by SquirrelRJ	6	200
Chef with food allergy started by kayaspop (7/24/06 at 9:12pm)	You may want to talk to your doctor and get one of those self... 10/3/11 at 3:20pm by Curious Mac	25	1,979
Evil Fryer problem started by R.Shackleford (9/28/11 at 7:04pm)	To answer your question about how this could be intentional,... 10/2/11 at 3:09pm by ChefJohn213	5	138
Healthy Livin' started by cacioEpepe (10/1/11 at 11:34am)	Eat less, eat more often. I drag ass at work if I don't eat... 10/2/11 at 8:11am by thetincook	1	69
Does anyone else hate the idea of Yelp and City search as much as I do? started by buonaboy (4/3/08 at 4:46pm)	Maggie, Read the link, kinda lukewarm and not much meat to... 10/1/11 at 8:31am by foodpump	24	1,318
Storing/holding fresh ravioli. started by ChefAtRH (9/11/11 at 12:08pm)	Where I work, I make the ravioli every day first thing when I... 9/30/11 at 1:35pm by Guts	4	319
long life truffles started by chocaho (9/29/11 at 7:30am)	My friend, you are looking for the Holy Grail. In... 9/29/11 at 8:26am by foodpump	1	89
Unfulfilled Kitchen - Trying to Work With Boss started by tabla kid (9/18/11 at 9:58pm)	Arriving late in the thread...Got to this post and it pretty... 9/29/11 at 12:38am by left4bread	29	426
How do you do deliveries? [Research question] started by webbynyc (9/27/11 at 7:29am)	For me, a key element of managing is the ability to control... 9/28/11 at 10:26am by PeteMcCracken	8	147
know a REALLY STRONG line cook/ sous chef started by kimeverest (9/23/11 at 6:38pm)	i have a stunning 5 star Fusion Dining Restaurant in... 9/23/11 at 6:38pm by kimeverest	0	147
Culinary software user groups? started by ChefJohn213 (9/22/11 at 11:45am)	I have just recently opened a brewpub and am using a new POS... 9/22/11 at 11:45am by ChefJohn213	0	76
Red seal exam started by fceltia (6/26/11 at 12:41pm)	This link should be helpful: ... 9/21/11 at 5:11pm by SherBel	3	395
Bone marrow started by ADIDASPING (9/20/11 at 2:46pm)	looking at that picture.... Isn't this bone the inner-most... 9/21/11 at 6:18am by petalsandcoco	4	140
Breathable shoes started by merkface (9/18/11 at 8:33pm)	i have berkies and all i do is spray them out with the hose... 9/19/11 at 5:47pm by kalspic	4	237
Eggplant Parmigiana/ whats not to like started by ChefBillyB (9/4/11 at 5:05pm)	The Grinder roll term was used in Connecticut, when I was... 9/19/11 at 8:05am by ChefBillyB	8	416
The honeymoon is over started by Gunnar (9/15/11 at 3:20pm)	Do you write the kitchen schedules? If so slowly but... 9/19/11 at 6:43am by chefhow	7	211
PIG ROAST started by ChefBillyB (9/10/11 at 12:01pm)	I have done several pigs.. It's a whole lot of work and a... 9/17/11 at 5:34pm by chefburl	17	326
Crazy Days Ahead started by tabla kid (9/10/11 at 8:25pm)	Oh boy, good luck, claim your territory, keep your shield at... 9/17/11 at 9:47am by PeteMcCracken	12	220
Stuck for a sauce started by Gunnar (9/7/11 at 11:53am)	Yes of course! 9/17/11 at 6:22am by kuan	13	316
I'm looking an Executive Chef to work for me here in Australia started by jimlabilles (9/17/11 at 12:14am)	Positioned already filled. Please delete Thank you! 9/17/11 at 12:14am by jimlabilles	0	112
Starting a vending truck business started by Chef Trehane (9/15/11 at 8:30pm)	I need help me and my husband are starting a vending truck... 9/15/11 at 8:30pm by Chef Trehane	0	76
Salsa, Fresh From The Garden started by ChefBillyB (9/12/11 at 5:10pm)	I put two cups of Salsa in 1qt freezer bags. I freeze... 9/15/11 at 8:03am by ChefBillyB	4	129
Yelp & I knew as soon as she walked in the door started by foodnfoto (9/13/11 at 11:16am)	No matter how good a restaurant is, it just can't please... 9/15/11 at 12:35am by babytiger	5	278
Goose Fat started by odioanonimo (9/11/11 at 3:59pm)	I don't think most places that fry in duck or goose fat use... 9/11/11 at 11:41pm by Someday	3	149
Advice on best way to find a Chef Partner started by floridavenue (8/30/11 at 8:01pm) 1 2	Wow, thank you everyone for such great advice to... 9/11/11 at 12:36pm by FLOwner	35	1,120
Trying to Increase Productivity started by cra5h ov3ride (9/10/11 at 10:43am)	Quote:So, the problem is personnel standing around, doing... 9/10/11 at 4:10pm by PeteMcCracken	4	158
Why am i too damn nice? started by the_seraphim (9/3/11 at 12:05pm)	I kn ow the feeling, OP. I work in what is usually a... 9/10/11 at 10:55am by Surly	4	372
reducing wastage in the kitchen by 50% started by welshie (9/8/11 at 12:52pm)	I think everyone here can't get over the 50% goal. Who... 9/9/11 at 7:58am by foodpump	8	267
new job started by Mulak (9/5/11 at 9:34pm)	Mulak, I sent you a long PM.. hope you find the info useful.... 9/9/11 at 6:23am by leeniek	10	486
My feet are killing me. started by bruced (8/7/11 at 6:18am)	I use shoes for crews for shoes(absolutely nonslip),... 9/7/11 at 12:14pm by ChefGord	14	714
Great cook....no organization., or spending awareness started by Culinann (9/7/11 at 8:58am)	I was thinking that also, it makes so much more sense, so the... 9/7/11 at 11:16am by Culinann	4	214
Feel im getting screwed... started by pinkykaz (7/19/11 at 12:12am)	Fridays or Sat. Always waiting for a seat out. I think we... 9/7/11 at 10:40am by panini	23	594
people who cook in nyc started by brennansullivan (9/5/11 at 3:43pm)	I have been cooking now for 5 months. I started out doing... 9/5/11 at 3:43pm by brennansullivan	0	133
Food Trucks - A Fad? Or a good business model? started by UptownKevin (8/30/11 at 3:06pm)	No, I don't consider that buying a job. You still have some... 9/4/11 at 6:29pm by panini	7	1,232
auto-clor vs. ecolab started by left4bread (6/11/09 at 3:57pm)	Had my share of low temps, never again. Don't really care... 9/3/11 at 9:54pm by foodpump	26	5,822

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