- Over my head...please help!
- gross profit & menu costings
- First-time cooking demo: Your insights are needed!
- Is that true?
- snack menu
- what spirt goes in stroganoff
- a question to the successful chefs
- culinary school dream
- looking for inspiration
- Chefs got a way with Ramps...
- "City Grill" concept help needed, please
- Fish Issues?????
- What would you have done?
- Cleaning Chef Jackets
- cruz line chefs
- Finding a vendor
- Kitchen or Restaurant Design
- Firing a Vendor
- I can help if you wanted a cooking show...
- So how does one prove they are a chef?
- Creative Kitchen or just a job?
- Chef/Kitchen Clogs
- when do aesthetics become irrelevant
- Grannel
- Toronto cooks, advice needed...
- Chef Fashion
- To jump or not to jump
- Questions about tuna and heavy hors d'ouevres
- Menu Creation, Design & Costing
- Knife bag advice needed...
- help : menu for a trade test
- Job Hopping
- Question for Chefs
- John Dory
- need help with a decision
- wolfgang puck drops foie gras from menu
- what to do with 10kg of butterflied headless sardines
- Does you Executive Chef make you feel like this??
- One kitchen tool you can't live with out?
- Gordon Ramsey at his best!!!
- foie gras project, 2
- What to charge
- I've just quit my job need help
- Food Network & Subliminal Advertising
- When the Fun Stops
- thanks to those who helped
- Please
- Carving Station
- Finally ready to make that career jump....
- Your Thoughts Please
- Knife and gear recommendations for a new student
- Escoffier Cookbook
- Looking around for a 10" Chef knife
- Good Knives
- Knifes
- Too much tomato paste?
- want to work in france
- In the hot seat now!
- pasta water or stock?
- your Business
- Restaraunt supply sources - Online and Missouri
- Tell me what you think about this.
- sous chef hard to find
- ostrich ?
- Culinary Student Needs Help!
- I'm Back
- Starting my first cooking job
- guinea fowl
- Equipment problem
- Chef or Rocket Scientist
- Holiday leave
- Hours of work
- Looking for French Cooking Magazine.....
- Faster Stock?
- First day at work
- Price for Designing a Menu
- Good food cost percentage or sabotage?
- panic... EHO due in
- New Business
- Looking for new cooks.
- Tasks you love doing!!
- Bibb, 3 cases and no ideas
- Ratings and stuff
- If you had the chance....
- What do you love most about the profession?
- Dollar Dogs concept. Can it work?
- Usable Factors / Edible Yields
- Sablefish (Black Cod) and pinbones
- Staging?
- Molecular Gastronomy
- A different situation
- Bourdain Unleashes on Fellow Food Network Stars
- opening a restaurant
- Using correct terminology
- Obtaining a staging/Part-Time gig
- pork leaner today than yesterday?
- Kitchen Terminology Glossary & Pronunciation Guide
- help with valentines special desserts
- Not a Pastry Chef
- Marinade...science and tossing
- Chucking out marinades...a scientific Q?
- Pasta Crisis
- Question on Ethics
- angel investors
- Paella
- Internships
- Restaurant Owners Wanted
- My menu for competition
- Breaking down Pigs
- saucier
- finding investors
- Calling in sick.
- To cook or not to cook
- Kitchen Pictures
- Cooking for the "DON"
- Rissotto VS Rivitman
- Bocuse d'Or
- Tasks you hate doing
- Variations of hollandaise
- *** Help*** They are trying to ban Foie Gras in York (UK)
- A Thanks To All You Professionals
- Slow cooker
- need advice from the chefs
- In italy
- Any Antartic Chefs?
- gah... i hate health inspectors!
- ingredients that are being over used
- specials tonight?
- new to cooking
- Dealing with people
- costing saladbar/buffet
- Can't find a chef, let's blame Gordon Ramsay
- olive oil or vinegar?
- When to Fire?
- mystery basket
- Baked French Fries
- so now its molecular gastronomy, what next?
- Is Handmade Ravioli Profitable?
- Molecular Gastronomy
- Kitchen Personalities........
- Private Chef Salary
- Olive Oil/ Vinegar Usage
- Sugar Recipe
- Create an entree.......
- Hilton Hotel Experience??
- Critics slam Ramsays new restaurant, but why the public?
- Question for the pros...
- How does this all this work on here?
- nutritional information
- labor cost %
- Job interview questions
- The loss and gains
- Moving Back Down the Ladder?
- Long vent...Bad kitchens...bad bad kitchens
- Looking for a personal chef....
- Chef Apparel
- tool kit
- Where to look for restaurant positions
- What to do when your in the weeds (funny forum)
- Reality....
- My boss has lost control! I'm throwing in the towel! Long
- Funny/Weird Cooking Item
- whats the one dish....
- I met this great Chef?
- Trainee/Commi stories.
- dealing with disruptive staff
- No Labels for Cloned Food
- kitchen etiquette
- Playing with plates
- charity foundations
- costing help
- Good Guys Winning
- Whats your winter/spring menu?
- Idiotic orders...
- Something a little more positive,,,..
- "Cafe Disappointment"
- Chefs' Health
- The owner is an *******
- Dealing with the Psychology of Tasting
- Question about why we heat the pan 'before' adding oil.
- New from Northern Cal
- Breast Confit
- Indian Recipes
- Freezing fresh truffles
- Looking for a method
- I have missed you All!!!!
- Need an Ingredients Label program
- Young Chef for Exec Chef Opportunity
- Any tips for red seal exam?
- Organic....shmorganic...
- is it just me
- Foi Gras in Chicago..Trans Fats in NYC...whats next?
- Need some advice showcasing local chefs
- OMG organs, eeeew
- Working at a chain
- Chemical Cooking
- Returning to the ranks
- Recipe Program?
- wheel of crushed potato
- The Slop Shot.
- new chef
- Preparing whole roast duck
- Octopus Confit
- Ethics: A complicated sauce.
- Best lessons learned
- egg on toast in the UK
- Hiring a New Chef
- stuffed trotters....
- If you could start all over agian, where would you start?
- feedback welcomed
- boudin recipes.....
- Absolutely dumb question but...
- Olive Oils
- stirr crazy in nyc
- Small cooks, ¿better physical condition?
- Rant about technique
- Seafood collapse
- help costing
- coming from the land of caviar...
- Amusing Storie
- Flay opens cans with a knife?!?!?!?
- Knife skills
- yeach!!!!!!deep fried Cocoa Cola!
- Culinary Confusion
- Looking for more time with family
- 200 menus / 2000 Recipes for sale
- Need Help Should I Saute Onions Before
- Where can I purchase Kelcogel?
- Cruiseship employment
- Béarnaise Pellets
- Fast Fluffy Pancake Help!
- Pre-Preparing Risotto Rice
- Restconnect intro....Restaurant Jobs
- Need help with….
- could use some help here
- project on foie gras
- piercings in the work place
- Puerto Vallarta Provisioning
- I'm a'gonna cook some real food!!!
- Chef Gifts
- private club's
- Knowledge
- Black Bear Terrine
- what degrees do I cook a pizza at?
- Paris Chocolate Show
- Any Airlines Chefs Among the members???
- The perfect Burger blend
- What is the pizza brush for?
- Best pizza oven to buy??
- challenge/question