New Posts All Forums:Forum Nav:

ChefTalk Forums: New Posts

« Previous
1
2
3
4
5
6
7
8
9
…
16
Next »

Thread	Last Post	Replies	Views
Women's Chefs Coats? started by rubiarubia (5/19/12 at 9:08pm) Forum: Professional Chefs Forum	I have had my Molinel chef coats for 8 years now (though I... Today at 11:41 am by Coup-de-Feu	6	66
Hard fudge frosting started by chdesmond (Yesterday at 1:38 pm) Forum: Pastries and Baking General	Welcome to Cheftalk, Was it a recipe something like this ?... Today at 11:18 am by petalsandcoco	2	13
Lobster ravioli.....an idea for the sauce started by Chefinmyownmind (Today at 8:35 am) Forum: Food & Cooking Questions and Discussion	If you kept your shells you could make a lovely homardine... Today at 10:57 am by petalsandcoco	5	35
What are some classic or traditional dishes that every cook should know how to make? started by nenox (5/20/12 at 9:26pm) Forum: Food & Cooking Questions and Discussion	casoulet,pot au feau. bon femmes, gallantines or any o f... Today at 10:54 am by petalsandcoco	26	279
Removing silver skin from ribs? started by Sergio71 (Yesterday at 6:19 pm) Forum: Food & Cooking Questions and Discussion	I slip a butter knife down one of the ribs at the end. This... Today at 9:55 am by phatch	8	54
Bread book recommentations? started by Cristina7 (1/13/11 at 3:42pm) Forum: CookBook Reviews	I would suggest _Beard on Bread_ as an introduction, with the... Today at 8:57 am by Colin	14	845
IS ANYONE CONSIDERING THE NEW NOTTER SCHOOL EUROPEAN PASTRY & BAKING PROGRAM started by JOY28262 (Today at 8:55 am) Forum: Choosing A Culinary School	Hey is anyone considering the notter school or has recently... Today at 8:55 am by JOY28262	0	6
How do I find a mom and pop place looking for a chef? started by Strummin365 (5/20/12 at 10:18am) Forum: Professional Chefs Forum	Why would any one with a solid resume set their sight on... Today at 7:58 am by DuckFat	12	161
Where should I go next? started by MisterShow (Yesterday at 11:04 am) Forum: Professional Chefs Forum	If you don't think your any thing special that's a problem... Today at 7:29 am by DuckFat	5	47
What did you have for dinner? started by mrmexico25 (3/6/12 at 9:10pm) 1 2 3 4 Forum: Food & Cooking Questions and Discussion	Bought chicken thighs on sale boned them out stuffed them... Today at 6:53 am by chefedb	116	1,140
Potato...allergy? started by RBandu (5/21/12 at 7:03am) Forum: Food & Cooking Questions and Discussion	In almost all processed products you will find 1/10 of 1%... Today at 6:48 am by chefedb	7	37
I have questions for users of wet stones started by anythingbraised (5/18/12 at 10:21am) Forum: Cooking Knives	I disagree with Duck Fat and Retop about "your own angle,"... Today at 6:45 am by boar_d_laze	7	123
Recipe ideas for James Martin competition? started by Recipestudent82 (Today at 4:34 am) Forum: Food & Cooking Questions and Discussion	I actually entered a recipe myself. Consider chilies for the... Today at 6:26 am by RBandu	2	17
Another career change... and needing help started by Julio Landim (Today at 5:27 am) Forum: Culinary Schools \ Culinary Students	Chefs, I need your help, I've started cooking at home when... Today at 5:27 am by Julio Landim	0	7
What woods are good for smoking? started by gonefishin (7/21/09 at 8:02pm) 1 2 Forum: Food & Cooking Questions and Discussion	roflmao Today at 4:12 am by RBandu	44	1,726
why valhrona and not callebaut started by rajeev (5/16/12 at 1:02am) Forum: Professional Pastry Chefs Forum	No doubt Both Valhrona and Callebaut are top gun in Chocolate... Today at 12:37 am by rajeev	5	77
How to deal with kitchen a******* started by rocktrns (5/19/12 at 4:47pm) Forum: Professional Chefs Forum	My parents grew up in Spring Valley and every summer they'd... Yesterday at 9:37 pm by RBandu	29	354
Worst things about being a Chef started by Coulis-o (1/1/11 at 2:53pm) 1 2 3…8 Forum: Professional Chefs Forum	When you get home after a long day on the line and your... Yesterday at 8:33 pm by kingofnull	211	13,785
french fry woes started by Jerilyn (5/20/12 at 5:12pm) Forum: Professional Chefs Forum	Don't see why all the above advice wouldn't work. I often... Yesterday at 8:25 pm by kingofnull	7	72
cheap but sharp and durable.... started by aznfluteboy (5/19/12 at 9:52pm) Forum: Cooking Knives	I would start with one of the BdeL sharpening suggestions, at... Yesterday at 7:47 pm by Colin	5	128
How to Stop Cheesecake from Falling? started by hhinman (5/15/12 at 10:07pm) Forum: Pastries and Baking General	Yes, Prettycake, if your read the entire post you would have... Yesterday at 7:13 pm by petalsandcoco	23	211
Wedding Croquembouche? started by mrmexico25 (5/15/12 at 11:09am) Forum: Professional Pastry Chefs Forum	MRM, You wrote in your original post : "Is it realistic... Yesterday at 6:57 pm by petalsandcoco	11	127
I did it!!! started by leeniek (Yesterday at 2:30 pm) Forum: The Late Night Cafe (non-food/cooking...	two thousand dollars for a computer???!!! You use a sewing... Yesterday at 4:09 pm by siduri	1	16
Question on ganche.... started by iamahmedsaad (Yesterday at 9:25 am) Forum: Pastries and Baking General	WHAT IS A GANCHE?? IF YOU MEAN GANACHE NO IT... Yesterday at 3:48 pm by chefedb	2	36
Rent kitchen in Los Angeles, San Fernando Valley started by varia (10/29/07 at 12:21pm) Forum: Professional Catering Forum	Looking for a Los Angeles commercial kitchen to rent for 16... Yesterday at 2:13 pm by kathym	28	10,653
Making a big change to chase a dream. started by Aaron222 (5/13/12 at 9:26pm) Forum: Culinary Schools \ Culinary Students	Finish school first! I am also a career changer, I have a... Yesterday at 1:30 pm by Twyst	4	41
Calphalon One not-Nonstick vs. All-clad Stainless? started by StuartV (2/3/06 at 1:15pm) Forum: Cooking Equipment	Adding to what BDL said Calphalon as a corporation was also... Yesterday at 1:17 pm by DuckFat	18	32,181
bread timings started by mandyc (Yesterday at 12:20 pm) Forum: Pastries and Baking General	i have enough bread dough for 8 decent sized buns, but want... Yesterday at 12:20 pm by mandyc	0	7
New to the site! started by Solofrog (Yesterday at 10:57 am) Forum: Welcome Forum	Hey guys, im new to the site and I am really looking for a... Yesterday at 10:57 am by Solofrog	0	10
gross profit started by superchef99 (5/2/12 at 7:35pm) Forum: Professional Chefs Forum	It is a place that see's a lot of tourist. It is in the heart... Yesterday at 7:01 am by superchef99	3	73
Red and White Wine started by mrdecoy1 (4/11/12 at 11:17am) Forum: Food & Cooking Questions and Discussion	No confusion. Malbec and Carménère are both red wines.... Yesterday at 5:48 am by ordo	20	208
French Pastry School, Chicago ..or France? started by Eda de Leche (4/3/05 at 4:06pm) Forum: Culinary Schools \ Culinary Students	Pastry Chefs were in great demand a few years ago and it was... Yesterday at 5:27 am by chefedb	9	3,506
Recipe: Pork and Potatoes in a Coconut Curry Sauce started by AZFoodie (5/17/12 at 8:06am) Forum: Recipes	Thank you! Any tips/pointers/recipes you can offer will be... Yesterday at 2:55 am by AZFoodie	4	63
Help! Tiny bugs on my laurel (bay) bush! started by siduri (5/20/12 at 7:25am) Forum: The Chef's Garden	Thanks all for your replies. Ivory soap, and all the... Yesterday at 1:39 am by siduri	4	39
First time ina professional kitchen. "do"s and dont's" What to expect. started by JFM31 (5/14/12 at 9:25pm) Forum: Culinary Schools \ Culinary Students	I accept the salute youve offered and return one in your... 5/21/12 at 11:05pm by JFM31	8	121
Why do Cakes Collapse?? started by Jock (11/1/09 at 5:49pm) Forum: Pastries and Baking General	hi there, I am new here. What I feel about your almond cake... 5/21/12 at 9:56pm by garry160	23	4,119
Cheesecake! started by bigbaker (5/20/12 at 9:10pm) Forum: Pastries and Baking General	thank you im going to try that ! 5/21/12 at 9:50pm by bigbaker	2	18
Caesar dressing from scratch......why and why not.....? started by Chefross (5/13/12 at 3:00am) 1 2 Forum: Food & Cooking Questions and Discussion	I buy 8 or 10 ounce cans of oil packed anchovies. ... 5/21/12 at 9:44pm by teamfat	44	479
Salmon with Fenugreek and Lime Juice - My first fish based curry started by eastshores (5/21/12 at 1:08pm) Forum: Food & Cooking Questions and Discussion	Yum. The mention of fish and lime brings to mind it has been... 5/21/12 at 9:37pm by teamfat	3	41
Rendered Pork Fat started by angrybob (5/20/12 at 7:05pm) Forum: Pastries and Baking General	BDL, thank you for the response. At this point it would be... 5/21/12 at 7:23pm by angrybob	2	50
Commercial Kitchen Rental Needed in LA area started by Juiceologist (5/21/12 at 6:18pm) Forum: Professional Chefs Forum	Hi All, I'm launching a juice business next month and I'm... 5/21/12 at 6:18pm by Juiceologist	0	11
Squeeze bottles started by mano (5/21/12 at 2:55am) Forum: Cooking Equipment	I get mine from Tundra, I happen to be in their hometown so I... 5/21/12 at 4:03pm by modchef	1	76
Managing kitchen started by Brenvnj (5/21/12 at 11:46am) Forum: Professional Chefs Forum	Try The Restaurant: From Concept to Operation by John Walker... 5/21/12 at 3:01pm by RBandu	1	33
Paella, From Beginning to End.... started by tasunkawitko (5/3/12 at 4:08pm) Forum: Recipes	Really good job, Its seems delicious 5/21/12 at 2:19pm by JolyV	8	103
bread pudding with cake instead of bread? started by Squirrelman (1/4/10 at 10:54am) 1 2 Forum: Pastries and Baking General	Sometime when it is done like that here with cake or cake... 5/21/12 at 2:05pm by chefedb	31	6,292
Moritaka vs Masamoto started by BDD8 (5/13/12 at 1:14pm) Forum: Cooking Knives	Hi CP, I was referring to the none cutting edge as the... 5/21/12 at 11:59am by BDD8	8	127
King Arthur vs. ConAgra flours started by NadineC (3/15/12 at 1:10pm) Forum: Professional Pastry Chefs Forum	King Arthur contracts with the major flour mills to make... 5/21/12 at 11:35am by plainv70	4	145
What's a good pastry arts school to go to? started by Twolfe (4/12/12 at 2:33pm) Forum: Choosing A Culinary School	Hi did you get any responses did you make any chocies I am in... 5/21/12 at 7:49am by JOY28262	1	116
Lazy Chef started by NhLineCook (5/17/12 at 11:53am) Forum: Professional Chefs Forum	Ugh, put in your 2 week notice and run like hell. Never look... 5/21/12 at 7:46am by RBandu	8	203
The Hitching Post 2 in Buellton (near Solvang) California started by boar_d_laze (5/15/12 at 5:35pm) Forum: Restaurant Dining Experiences	Both together :D (surname actually) Kind of funny we were... 5/21/12 at 6:45am by zoebisch	6	80

« Previous
1
2
3
4
5
6
7
8
9
…
16
Next »

New Posts All Forums:Forum Nav:

ChefTalk Forums: New Posts

Recent Discussions

Recent Reviews

New Articles

Featured Sponsors

ChefTalk Forums: New Posts

Recent Discussions

Recent Reviews

New Articles