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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.

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Thread	Last Post	Replies	Views
Moved : An Introduction started by chefedb (5/5/12 at 2:28am) Forum: Welcome Forum
Moved : To The Foragers started by ChefBoyarG (4/6/12 at 7:20am) Forum: Food & Cooking Questions and Discussion
Moved : Epicurious website started by Coulis-o (2/18/10 at 7:35pm) Forum: The Late Night Cafe (non-food/cooking...
Shroom Fondue (help please) started by shroomgirl (11/27/00 at 4:32pm)	OOO yeah we get beta carrots....I love that cheddar and blue... 11/29/00 at 6:22am by shroomgirl	7	1,343
The ever changing internet and chefs started by Nicko (4/27/01 at 5:44am)	I think the biggest problem with an automated re-order by a... 4/27/01 at 7:17pm by lynne	5	1,062
On the horizon...Future food trends. started by Nicko (8/11/00 at 5:38am)	CWK, that's so true about trends, and it applies not only to... 12/30/00 at 4:51pm by momoreg	18	1,856
naming my restaraunt... i need help... FAST!! started by isaac (9/12/01 at 4:14pm)	This topic has been moved to the Inside Scoop! Please try to... 9/13/01 at 7:14am by Nicko	4	817
Chefs with foot problems started by GastroNaut (4/26/01 at 8:16pm)	It's all about shoes. I had both knees operated on, a bad... 4/30/01 at 5:31pm by CampChef	5	1,102
Are you interested in a web page for your restaurant? started by Nicko (11/22/00 at 7:26am)	You are correct UniChef ... Being found is the name of the... 11/25/00 at 1:02am by Wambly	4	994
Is Michael Lomonaco alive???? started by kokopuffs (9/12/01 at 10:17am)	You must have had your share of ****, Cremaster. Thanks for... 9/13/01 at 5:27pm by Kimmie	18	1,772
Chef vs. Pastry Chef started by Shimmer (4/26/01 at 6:18am)	Nice to hear other opinions. I should clarify, I didn't mean... 5/1/01 at 6:21am by theloggg	11	2,003
An interesting thought...Would it be possible? started by Nicko (11/22/00 at 7:23am)	Would love to, but with the cost of moving and school right... 2/2/01 at 10:51am by theloggg	12	1,657
Are you comming? started by Nicko (7/31/00 at 5:42am)	I am there! Has anybody heard the news, I think on FoodTV,... 8/10/00 at 6:21pm by Jim	8	788
Does EVERYONE smoke? started by Shimmer (4/22/01 at 6:34pm)	It's true, working in a kitchen is stressful, and each person... 5/23/01 at 8:50pm by Shimmer	27	2,154
Presentation started by angelica (9/9/01 at 4:40pm)	Want to see something funny with fingers in the food, go to... 9/11/01 at 1:20pm by thebighat	5	1,234
new ideas started by judy (2/18/00 at 2:32pm)	A great starter i make: I fry rings of eggplants in deep... 2/19/00 at 6:50am by shahar	1	813
buying a resturant started by angelica (9/7/01 at 5:10am)	Wow! This is as exciting as SnakeLady's new bakery! It's... 9/9/01 at 7:01pm by Anneke	5	1,043
"Fit" started by Jim (7/25/00 at 8:58am)	Is it made from citrus or is it just another citric acid... 8/5/00 at 9:59pm by Pete	3	806
What Should I Have Done? started by Greg (11/12/00 at 1:07am)	Greg- I"m glad you found another job so quickly. I believe... 5/5/01 at 7:27am by Shimmer	13	1,787
In need of input on (another) Big event started by Jim (11/10/00 at 4:35pm)	Mike, Thanks for the input. I plan on purchasing IQF... 1/13/01 at 4:43pm by Jim	22	1,635
Best Bistro in NYC started by chefjohnpaul (9/6/01 at 10:15pm)	Suzanne, I'm sorry to say I think we'll stay up state on this... 9/30/01 at 11:01pm by chefjohnpaul	10	1,179
why not corporate chef? started by theloggg (2/15/00 at 2:22pm)	Lyne, Just to let you know, I in fact work for Sodexho... 2/16/00 at 4:15pm by Jim	3	922
Anybody deal w/Sexual Harassment started by Jim (7/18/00 at 5:13pm)	Those three items you mentioned, Nicko, sum up my entire 3... 8/10/00 at 6:28pm by Jim	14	1,917
Cooking is Poetry and Love started by Chef David Simpson (11/9/00 at 4:00pm)	I very much love your poem, Chef David. I just found it. It's... 5/4/01 at 7:23pm by Pastachef	8	2,716
How much of greatness of a chef is in the publicist? started by Nicko (4/17/01 at 6:11am)	I know this topic is over a month old, but I found it... 6/1/01 at 8:03am by Svadhisthana	8	566
California Date Competition - November 19, 2000 started by Nicko (11/6/00 at 10:03am)	There is a really good article in TASTE William Sonoma's new... 11/20/00 at 4:45pm by shroomgirl	2	1,278
What's your least favorite aspect of being a chef? started by friedparsley (9/4/01 at 7:26pm)	you know gastronaut, just tell them to GF. Just remind them... 9/8/01 at 2:10am by Nick.Shu	4	1,037
AQUA VITE started by m brown (7/7/00 at 10:33am)	My Dad's side of the family is Swedish. We have potataskorb... 8/14/00 at 5:57pm by UniChef	3	877
Restaurant Recession? started by KyleW (9/4/01 at 5:40am)	The private upscale club I worked at got hit last spring.... 9/6/01 at 5:39am by W.DeBord	17	1,858
I need help w/a extremely high-end meal started by Jim (2/5/00 at 7:00am)	Dinner is next week.... any last minute tips (or volunteers... 3/28/00 at 6:32pm by Jim	6	1,694
Institutional Stagnation started by chefjohnpaul (3/31/01 at 12:33am)	Yes, I've found that even the supervisors and food... 4/3/01 at 8:34am by chefjohnpaul	14	611
variaty meats started by shahar (1/28/00 at 7:18pm)	For me it's strange. I browse daily through american food... 1/28/00 at 7:18pm by shahar	0	1,091
International work started by theloggg (3/29/01 at 9:54pm)	Hey Logg, If you are thinking about overseas work there is a... 4/2/01 at 6:54am by Nicko	4	1,394
The Michelin Star.. where can i purchase one? :p started by GastroNaut (8/16/01 at 2:42am)	BIG HAT... does the USA have a cuisine to rate ? :p Auguste... 9/4/01 at 1:30am by GastroNaut	17	1,914
A personal invitation. started by Papa (3/26/01 at 5:11am)	Dear CapeChef and Iza: Thank you for your positive response... 3/29/01 at 5:37am by Papa	4	1,218
Heading to Palm Springs started by Nicko (10/31/00 at 6:46am)	Nicko, No, I will not compete, Just there to support a... 11/1/00 at 3:08pm by Chef David...	3	1,079
Independent Restaurant Alliance started by Joshua Tomczyk (8/14/01 at 11:26am)	I believe there is here in Milwaukee. Sandy D'Amato (Sanford,... 8/15/01 at 11:45am by Mezzaluna	1	815
French Translation Web Sites started by Cooking_Sherry (3/21/01 at 8:36am)	I agree with Iza 100%. I once had to do a fairly lengthy... 3/21/01 at 11:47am by Anneke	2	827
Christmas Traditions started by lynne (10/30/00 at 8:20am)	Potataskorb on Christmas eve. (Dad's Swedish heritage) Paella... 11/7/00 at 6:09pm by UniChef	6	1,660
foot and mouth started by theloggg (3/15/01 at 7:28am) 1 2	The vaccine produces the same symptoms of the disease as the... 3/24/01 at 5:01pm by Greg	34	1,827
ACF Certification started by CampChef (8/4/01 at 2:44pm)	I'm sure you'll do well. 8/7/01 at 12:58am by chefjohnpaul	3	1,179
Pouring started by lynne (1/20/00 at 11:32pm)	Lynne, I empathize... It seems that the water pitcher... 1/21/00 at 3:07pm by Jim	1	625
Making Food Gifts For Christmas started by Isa (10/28/00 at 5:59pm)	shroomgirl, there are so many variations on each dessert and... 12/22/00 at 1:30pm by mudbug	12	4,241
Chef jobs and the internet? started by Nicko (6/29/00 at 12:21pm)	My two most recent positions came about via the internet. I... 8/10/00 at 6:25pm by Jim	1	1,211
Spring Rolls started by Jim (1/16/00 at 3:04pm)	for a little more upscale approach- duck confit seasoned with... 1/17/00 at 5:33am by Pete	2	1,188
Favourate Music of the Chefs?? started by Chef David Simpson (10/27/00 at 4:50pm) 1 2	Hi CDS, haven't heard from you for awhile. Punk is my... 6/24/01 at 8:17pm by mofo1	45	3,133
Good times, Bad times started by davewarne (3/3/01 at 3:38pm)	Dear Davewarne: I am glad to see that you have not lost your... 3/7/01 at 11:02am by Papa	7	1,002
Do you give your cooks gifts? started by Nicko (10/27/00 at 7:44am)	I hung some of those mini stockings on the hood each filled... 11/7/00 at 5:51pm by UniChef	3	1,394
What do you want for Christmas started by Chef David Simpson (10/26/00 at 1:53pm) 1 2	Welllll there's always artifical with pine car freshners... 12/13/00 at 5:53pm by shroomgirl	36	2,782
Culinary Olympics Results started by UniChef (10/25/00 at 4:21pm)	No. I don't know Ed. A former apprentice of mine, John Bell... 11/7/00 at 6:11pm by UniChef	2	1,715
Sanitation and Safty started by Chef David Simpson (10/22/00 at 3:14pm)	heheheh, "lame-men terms", heheh. But seriously, the easiest... 10/25/00 at 1:16am by Nick.Shu	5	1,669
Large Purveyors started by Jim (1/5/00 at 2:52pm)	I don't think there's a set dollar amount. It's probably more... 1/6/00 at 1:47pm by Greg	3	2,277
Dealing with bad reviews started by Greg (6/8/00 at 12:19am)	Greg, I don't think you deal with it at all. I don't want... 6/8/00 at 4:36am by Jim	1	846

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