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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
Opening a food truck business started by youngbuck (5/1/09 at 12:33am) 1 2 3	What area of West tx are you focusing on? im assuming by your... 3/30/12 at 1:52pm by CoogCooker	65	51,798
Excel/Word Recipe template started by Chef Gravy (11/25/05 at 10:28am)	Thank you! Was searching for exactly this - and in Excel,... 3/14/12 at 11:01am by rachelcait	17	51,333
Who do you think is the best chef? started by Jeremy (5/14/01 at 8:30pm) 1 2 3 4 5	wolfgang puck hands down if not the greatest then one of the... 8/11/08 at 7:31am by bundens	145	33,520
Camembert vs Brie started by pgr555 (10/24/07 at 4:29am)	I think the only problem you will have about substituting Cam... 10/24/07 at 12:54pm by Breton Beats	6	31,564
Any tips for red seal exam? started by McB (12/8/06 at 10:00am) 1 2	The CCC is not required to teach in certain places. the... 1/31/11 at 12:12pm by newfchef74	33	28,107
7 course meal started by Bakerlady29 (9/7/06 at 1:09pm)	In my Italian household they would be: 1. Antipasto, some... 9/8/06 at 9:44am by nowIamone	2	21,330
Kitchen Terminology Glossary & Pronunciation Guide started by Jim (2/11/07 at 3:44pm) 1 2	You should also include Commis Chef- the least paid chef who... 9/27/09 at 3:25am by pembroke	32	19,264
Kitchen Pranks!? started by Quinn01 (6/17/08 at 8:34am) 1 2 3	OMG..no way...did you get that from chevy chase's movie? the... 8/23/09 at 11:02pm by socalchef00	87	18,617
What is the best Quote you have ever heard from a "Chef"! started by B.C. CHEF (4/17/02 at 8:23pm) 1 2 3 4	chef to waitress: "oh my god the steamer ran out, go get a... 5/6/05 at 1:12pm by notyetchef	92	17,890
Pirate themed food started by Chef David (6/18/07 at 8:41am)	Sailing vessels had swine, poultry and sheep on board..... 8/30/11 at 11:14am by liza	22	17,570
Best pizza oven to buy?? started by Pizza Boy (10/11/06 at 1:09pm)	my frind i want to introduce pizza in my existing fish &... 5/28/10 at 9:04am by sajeel	12	16,982
Local foods that are from your area only...... started by shroomgirl (10/3/00 at 5:11am) 1 2 3…7	Ontario Chef here..... Originally from Toronto .....food... 3/26/10 at 7:47am by gypsy2727	192	15,267
How Many Hours Do You Work(Day/Week) started by 24-7cook (7/19/08 at 7:30am) 1 2 3 4	I am a Pastry Cook at a Production Bakery and I work anywhere... 4/11/11 at 9:14am by llynno88	95	15,264
How bad is it being a line cook?? started by Cook-Jetto (9/21/05 at 6:45pm)	I actually miss working on a line sometimes, now that i am... 3/20/12 at 7:31pm by leeniek	23	14,329
food cost what is it and how do you figure it? started by Donna Phillips (4/26/06 at 9:28am)	Okay Donna, do you hate us all now?? Here's what your... 6/16/06 at 11:15pm by David Jones	12	13,935
How do you clean your chef jacket? started by nolachef (2/16/08 at 1:45pm) 1 2	iv washed my own jackets for years, iv always stuck with dawn... 11/17/11 at 9:08pm by chefamerica	39	13,878
Kitchen Labor Cost started by Joshua Tomczyk (12/30/02 at 11:36am)	Why would you accept the proverbial carrot of a bonus.When... 2/28/12 at 11:56am by chef1962	29	13,791
Worst things about being a Chef started by Coulis-o (1/1/11 at 2:53pm) 1 2 3…8	When you get home after a long day on the line and your... Today at 8:33 pm by kingofnull	211	13,758
Chef/Kitchen Clogs started by Quinn01 (4/3/07 at 5:09am) 1 2	does anyone know of any chef clogs that are CSA (canada... 1/26/12 at 11:24am by Matt Malone	34	12,657
Bilingual Menu (French/English) started by Danimal (3/8/06 at 8:10am)	Hi, i was always wondering, about copyright of culinary... 3/26/06 at 9:34pm by Chef Kaiser	13	12,233
Idiotic orders... started by Txacoli (12/19/06 at 8:50pm) 1 2 3	Describe how said soup was presented and made......... Please. 5/4/07 at 11:22pm by Brianthecook	88	12,068
Chef.... why? its not worth it! started by GastroNaut (4/18/01 at 9:42pm) 1 2 3…6	I haven't even gotten to the 6 page of this post and I am... 6/11/05 at 12:22pm by 100folds	150	11,639
Plate presentation started by chefbk (2/19/05 at 7:36pm)	I would roast the beets then puree them with a neutral... 10/5/09 at 9:05pm by chefmikesworld	10	11,165
How Do You Filter Your Deep Fryer Oil? started by aeneas1 (4/5/05 at 2:47am)	Watch for restaurant auctions and or places that deal in used... 3/3/12 at 4:23pm by chefedb	21	10,727
when can you call yourself a chef? started by Frizbee (1/14/05 at 11:32am) 1 2 3	A-yup The best way to define this thing is the "acid test"... 7/12/11 at 7:35am by foodpump	62	9,753
What do you wear in the kitchen? started by leeniek (11/30/09 at 3:01pm) 1 2 3	This is very simple and good way to wear anything in kitchen... 7/22/10 at 4:13am by kellyhilson	89	9,596
Job interview questions started by nightcook (1/6/07 at 6:39pm)	One poster here, suggested that you take a tour of the... 5/15/12 at 1:02am by Ari9	13	9,044
starting a microbrewery? started by corndogggy (11/11/05 at 1:50pm)	Mmmm...Rock Bottom. Love that place. Best stout in all of Iowa. 12/3/05 at 12:55pm by Stephanie Brim	12	8,695
Bistro Menu Ideas! started by currylady (1/29/03 at 1:06am)	I run my catering out of a French Bistro and formed a... 1/31/03 at 7:04pm by shroomgirl	6	8,661
The use of the title Chef started by chefhow (6/29/09 at 9:43am) 1 2 3…6	From a student perspective a Chef to me is someone who either... 8/26/10 at 2:59am by Zane	158	8,442
How can I make apple cider from apples/apple juice? started by abefroman (10/2/05 at 7:14pm)	The usual proccess for making apple cider is to grind up the... 10/3/05 at 6:11am by Pete	1	7,752
Paco Jet Frustrations! started by nolachef (1/31/08 at 6:27pm)	Nor Cal Chef - You aren't doing anything wrong, that is the... 4/21/12 at 11:09am by Jellly	15	7,644
Chef Uniforms started by WantToBeAChef (2/22/06 at 2:25pm) 1 2	gobblygook: Chef pants are usually the baggy sweatpants-style... 12/7/10 at 2:03pm by TheUnknownCook	54	7,523
duck breast confit? beef confit? started by kongfeet (10/29/08 at 12:10pm)	I think duck breasts are great pan roasted to get that crispy... 5/22/11 at 1:07pm by Joe B	21	7,379
drinks for staff?? started by boosehound (7/23/06 at 10:48pm) 1 2	No boozehound I'm not a teetotaler.I know what happenes to me... 4/26/07 at 1:53pm by cookie jim	56	7,363
The Food Network? Yesterday and today started by ED BUCHANAN (4/20/09 at 2:07pm) 1 2 3	Starting to get off topic, so time to lock this one up. 12/28/09 at 8:37am by Jim	84	7,322
How To Make Dim Sum Dough started by longfellow (7/8/08 at 7:03pm)	Hello, i am involved in food import business and currently... 1/26/10 at 10:24pm by cem2323	9	7,168
Hungarian bacon, how do I eat/cook this? started by abefroman (10/20/05 at 10:56pm)	My mom would take the slab bacon and put it into a pot of... 4/27/12 at 11:54am by gypsyqueen55	15	6,881
Tasks you hate doing started by ChefInTraining (1/24/07 at 7:02pm) 1 2 3	I hate to clean that thing it's really sick and nasty!!... 3/22/07 at 10:15am by stella23	89	6,835
Mother Sauces & Beurre Blanc started by GreaseChef (6/7/06 at 8:30am) 1 2	Debating the Mother Sauce is pointless as we can all agree... 3/2/09 at 11:44am by sierra11b	34	6,655
Authentic Italian Antipasto started by OzarkRose (10/25/05 at 11:57am)	Eccellente, Grazie! 10/27/05 at 10:21am by OzarkRose	4	6,583
Terminologies of Cuts started by Chef Kaiser (4/22/06 at 7:56pm) 1 2 3	Careful all, this is a culinary forum, not an historical... 5/8/12 at 7:19am by PeteMcCracken	62	6,544
British Army MAC Manual ( Catering Manual) started by Georgia Pasty (7/18/08 at 12:33pm) 1 2 3	HI I still have the MACS Manual on PDF if you need it Just... 5/14/12 at 1:13pm by nigel meakin	73	6,493
working in italy started by elakin (2/15/01 at 4:30pm) 1 2	I know this is a very old thread, but there arn't too many... 12/8/10 at 11:01am by LuckySlevin	46	6,478
creamed spinach receipe started by aquatic cow (6/26/06 at 5:16pm)	Good tasty Bechamel (made with 1/2 & 1/2) with salt, white... 3/9/12 at 3:13am by chefedb	13	6,466
Age for becoming a Chef started by Fromage (11/13/01 at 12:58pm)	I am 44 and am getting ready to start culinary school in... 12/21/01 at 10:27am by kiss the cook	16	6,410
Kitchen Personalities........ started by ChefInTraining (1/9/07 at 9:01pm) 1 2 3	I'll throw in: Chicken Little: "Get a mover on the Soup we're... 4/6/07 at 5:22pm by AllanMcPherson	79	6,398
open kitchen or closed kitchen started by Andrew563 (10/22/05 at 11:48pm) 1 2	I've worked in both and currently I'm in an open kitchen. ... 7/15/10 at 2:33pm by leeniek	43	6,364
No stick fried egg tips? started by BenRias (2/12/08 at 8:15pm) 1 2	Also the bread should never leave the pan. Imagine a piece of... 8/13/08 at 6:33pm by yorvo	37	6,331
What is the difference between cooks/chefs? started by WannabeChef (5/15/08 at 12:25pm) 1 2 3	line cook-the backbone of the kitchen. Responsible for the... 8/31/10 at 10:51pm by ChefGord	78	6,118

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