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Thread	Last Post	Replies	Views
Happy Valentines Day, to all wonderful women chefs!! started by Chef David Simpson (2/12/01 at 10:09am)	oh stop... :o :o :o ;) 2/13/01 at 12:12pm by Anneke	11	2,029
Today's USA Today! Incredible press started by markdchef (2/9/01 at 10:51am)	That's great Mark. Wish I could watch it. Mezzaluna I have... 2/10/01 at 7:02am by Isa	5	836
What do you cook at home? started by shahar (12/18/99 at 7:39pm)	If i have one day off, I'll cook something basic and quick at... 1/4/00 at 10:22am by layjo	3	1,881
They Hated It started by Pete (10/7/00 at 9:09pm)	A few months ago I found what I thought was a fun recipe for... 2/9/01 at 9:06pm by cape chef	11	1,349
When Chefs Attack started by theloggg (2/9/01 at 9:58pm)	Labeling that low-rent surveillance camera nonsense as... 2/12/01 at 8:40am by Live_to_cook	5	781
Bouillabaisse vs Cioppino started by Nicko (5/25/00 at 7:56am)	Out of curiosity what is the difference between a... 5/25/00 at 7:56am by Nicko	0	4,132
Chefs helping others started by mudbug (10/6/00 at 11:30pm)	The catering company I work for donates a lot of the leftover... 10/7/00 at 8:31am by cookM	3	962
mushroom hunting started by cape chef (2/9/01 at 9:20pm)	OK~ start looking beginning of April should run mid May, It... 2/9/01 at 11:06am by shroomgirl	1	812
The issue of Cellular phones in the restaurant started by Nicko (2/8/01 at 8:05am) 1 2	Iza that is a great comic, I loved it. Thanks for the post. 3/15/01 at 5:51am by Nicko	39	1,859
How do you deal with an unresponsive staff? started by Jim (12/13/99 at 5:59pm)	Thanks for all of your input! I am attempting a combination... 12/19/99 at 4:23pm by Jim	4	1,234
What made you want to become a chef? started by Chef David Simpson (10/4/00 at 1:35pm)	Hi, and welcome to cheftalk! Isn't it great knowing how easy... 1/21/01 at 4:24pm by momoreg	12	1,713
Grade School Cafeteria Food? started by m brown (10/3/00 at 2:21pm)	M Brown~ when I was talking to the state dietician about... 10/27/00 at 6:13am by shroomgirl	15	1,895
Wine shop snobs started by m brown (11/26/99 at 4:47pm)	the buzz about town lately has been the lower cost wines are... 11/26/99 at 4:47pm by m brown	0	1,163
Materials to smoke with....... started by shroomgirl (10/3/00 at 5:26am)	Tea smoking with wild rice....hmmmmmm and dried pineapple... 10/16/00 at 4:02pm by shroomgirl	7	1,417
Getting Blue started by Jim (4/26/00 at 4:27pm)	M- I always appreciate your insight! I have renewed my... 5/2/00 at 3:20pm by Jim	4	995
substance abuse and addictions started by mikechefnks (4/25/00 at 3:51pm)	I guess I should clarify---yes I am an addict and quite a few... 4/30/00 at 3:51pm by mikechefnks	1	1,016
What determines Loyalty? started by Jim (4/21/00 at 8:07am)	I think that even more than money, RESPECT and BEING BACKED... 4/23/00 at 11:04am by lynne	2	795
Recipes from the box......REALLY what are your favs started by shroomgirl (9/29/00 at 5:36pm) 1 2	Sure did--Raggedy Anne's and Pear Mice. 11/11/00 at 12:17pm by lynne	54	2,671
Vegetarian entrees on your menu? started by layjo (9/29/00 at 4:32am)	You guys are going to love this, TRUE Request. I'm... 10/11/00 at 6:28pm by shroomgirl	19	1,640
Colonial cooking started by Pete (9/18/00 at 8:45pm)	Food in History by Reay Tannahill also has a lot of History... 9/23/00 at 10:18am by UniChef	10	1,729
Chef industry and the internet started by Nicko (4/7/00 at 4:58am)	I know that I rely on the internet to bring me information... 4/7/00 at 6:27pm by Jim	1	871
Working when ill???? Oh man started by shroomgirl (9/17/00 at 4:55pm)	Very true! 10/3/00 at 5:15pm by Chef David...	26	1,988
Not feeling TO EAT started by cookM (9/17/00 at 3:06pm)	Captain Crunch at 2 am! 9/23/00 at 10:10am by UniChef	6	713
Intermezzo service started by Jim (3/31/00 at 10:41am)	Mike, Thanks for the compliment! Next time we have a meal... 1/21/01 at 12:58am by Jim	12	1,825
SEASONAL COOKING started by Chef Mark Hayes (9/16/00 at 7:34am)	I had forgotten the Bay area has Chanterelles in... 9/24/00 at 5:41am by shroomgirl	15	1,027
Anybody deal w/an overly 'hands-on' boss? started by Jim (3/28/00 at 6:28pm)	Bobzaguy... In fact this is the same person that the meal... 5/16/00 at 5:32pm by Jim	1	743
Dermatitis or Eczema started by Nick.Shu (9/15/00 at 1:49am)	I usually work the grill when I am on the line and I handle... 9/15/00 at 8:24am by holydiver	3	972
Brisket to feed an Army started by Jim (9/13/00 at 9:57pm)	ROTFLMAO!!!!!!!!??????? Please translate. Doesn't look like... 10/1/00 at 3:43pm by Mezzaluna	5	1,106
Wine guidance started by Jim (3/18/00 at 6:24pm)	Tiss, Thanks. I do, already, involve my liquor purveyors...... 3/19/00 at 3:56pm by Jim	1	1,122
Your worst nightmare.... started by Nicko (9/23/99 at 3:07pm)	kids, don't try this one at home: I took on a pastry chef... 1/5/00 at 9:38pm by m brown	3	1,438
suckling pig started by Deanna (9/17/99 at 8:14am)	How many of them would any of you use in a month if they were... 12/2/99 at 11:40am by Deanna	6	2,720
Whats hot? and Whats not? started by Chef Chris23 (9/17/99 at 3:52am)	How about suckling pig? 9/17/99 at 8:08am by Deanna	1	731
sitram cookware started by m brown (3/8/00 at 6:25am)	I just noticed your post about sitram, sorry I didn't see it... 4/17/00 at 12:50pm by Nicko	1	2,306
A funny thing hapened on the way to the Kitchen started by Chef Chris23 (7/30/99 at 4:51am)	In one of the restaurants I worked in the pastry chef had a... 8/6/99 at 10:59pm by Pete	8	1,520
Staffing for special events started by Jim (3/5/00 at 9:02pm)	In my current position, we do a good bit of special event... 3/5/00 at 9:02pm by Jim	0	910
The Government started by Pete (7/24/99 at 8:26pm)	I dunno... in some ways it may be a lack of government... 7/26/99 at 9:08pm by ChefRon	1	747
The Subtle Uses of Cornstarch started by ChefRon (7/5/99 at 10:59pm)	Pete: I loved the freezer idea! That's great. Bri- that is... 7/6/99 at 9:20pm by ChefRon	2	1,634
Custom-made knies started by adenoma (2/27/00 at 1:29pm)	I posted it... see "Shameless Advertising" message below! Be... 2/27/00 at 5:07pm by Jim	1	882
The Aging Chef started by ChefRon (7/5/99 at 10:20pm)	future MCM I love your passion!! I wish all my cooks could be... 8/12/99 at 3:09pm by Pete	3	977
What is your targeted labor P.C.? started by ChefRon (6/5/99 at 10:45pm)	I also have to keep labor at 10% or below where I am at now,... 6/5/99 at 11:12pm by Pete	1	887
What's in your fridge? started by Pete (6/1/99 at 8:20pm)	Brew and hot dogs, brew and hot dogs, brew and hot dogs. I... 6/3/99 at 8:02pm by ChefRon	1	1,256
How do you guys control breakage in china and glass? started by ChefRon (6/1/99 at 1:15pm)	The most important way to reduce breakage in the dish area is... 6/1/99 at 8:02pm by Pete	1	1,054
"Riding The Wave": How to survive Sat night? started by ChefRon (5/30/99 at 8:35pm)	Thanks a million for all your input! I love this web site;... 6/1/99 at 1:08pm by ChefRon	2	1,025
The Demise of Culinary Art? started by ChefRon (5/22/99 at 9:33pm)	I have students for 3-4 weeks(out of 2 years) and I have to... 5/31/99 at 7:05am by m brown	3	1,160
How many flavors do you normally work with in a given dish? started by Nicko (5/21/99 at 11:10am)	Most of the time I believe in the phrase "Less is more".... 5/22/99 at 10:39pm by Pete	2	1,022
Interview!!! started by Shimmer (7/25/01 at 11:21am)	Dear Shimmer: Congratulations on landing this interview! I... 7/26/01 at 9:08pm by Papa	10	1,264
Where do you draw the line? started by friedparsley (7/24/01 at 8:04am)	Sorry Friedparsley I wish there was an answer, but you know... 8/2/01 at 3:06am by W.DeBord	7	1,084
piece of CAKE anyone? started by isaac (7/7/01 at 4:44pm)	Hi Isaac, I can recommend Sur La Table for any cake pans,... 8/29/01 at 11:56pm by Bufano	4	539
good ol' RUBS started by isaac (7/5/01 at 2:01pm)	So its lunch time and I'm reading this stuff and there is... 8/22/01 at 8:36am by Linda Smith	7	866
cruise ships.. opinions needed started by isaac (7/1/01 at 12:16pm)	Ships can be a good experience for a while. You can stack up... 7/7/01 at 10:26am by UniChef	7	1,191

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