- ACF Certification
- need i answer from usa people
- Missing Leslie Revson
- Global Chefs....
- Interview!!!
- Where do you draw the line?
- Writing Article - Looking for Yacht Chefs
- Need advise with marketing
- New cooking show in the US
- Places to buy produce- for a Personal Chef
- Career choices with a Culinary Degree?
- american chefs in other countries
- First ten years after Culinary School ...
- Purveyor services?
- piece of CAKE anyone?
- good ol' RUBS
- cruise ships.. opinions needed
- Catering Co's- VS -Restaurants
- Which and why?
- Those annoying culinary school graduates
- butchering.... i need help... again
- Obtaining a work visa
- Internet-based Ordering
- The difference between a cook and a chef ?
- Square Watermelon???
- Greystone
- Carpo-Tunnel Syndrome
- where are all the british
- mise en place: what does it mean to you?
- understanding pasta dough
- My little dilemma
- Need thoughts other than my own.
- American lingo in food????
- Dead Beat Employers
- pasta, pasta, and more pasta!! I NEED HELP
- Sous Vied (cryovac cooking)?
- Coconut
- salmon
- How to turn a beat-up resort restaurant around?
- Pricing, what a can of worms
- Thoughts on the Stars???
- Personal Chef Info?
- Papa's Oil
- help!!!
- Can anyone help?
- Advice from the professionals
- Looking for chefs wanting to relocate
- The best place in the world to be a chef is?
- women michelins?
- South American flare (I think)
- Art Culinaire
- Your Thoughts On Hiring the Totally Inexperienced...
- Passion or Ingredients - The Chicken or the Egg?
- Career project. Please answer!
- Who do you think is the best chef?
- let the challenge begin:)
- Never trust a SKINNY chef! Who is ChefTalks biggest?
- summer truffles
- Menu Writing
- Railroad dining car service today and yesteryear
- Are our Trades recognized
- what does your local cuisine means to you,
- Welcome to the GlobalChefs forum
- I woulk like to find out how to become a Commis or Trainee Chef in the UK, Scotland
- Thoughts about a mid-life career change?
- Aussie Bush Tucker
- great food website!
- Workplace Safety Article
- The ever changing internet and chefs
- Chefs with foot problems
- Chef vs. Pastry Chef
- Does EVERYONE smoke?
- Help out a great chef
- Chef.... why? its not worth it!
- How much of greatness of a chef is in the publicist?
- When is steam table necessary?
- Institutional Stagnation
- International work
- A personal invitation.
- French Translation Web Sites
- Chef-Janitor, Chef-HouseKeeper, Chef-Whatever..etc..
- CIA: As good as they claim?
- foot and mouth
- Building Teamwork
- Good times, Bad times
- Food Cost-cutting Tricks from Insiders
- Botulism
- working in italy
- Restaurant Festival
- Happy Valentines Day, to all wonderful women chefs!!
- mushroom hunting
- Today's USA Today! Incredible press
- When Chefs Attack
- The issue of Cellular phones in the restaurant
- What does it take to be a (line) cook?
- plating/garnishing help please???
- Test kitchen externship? Or Italy?
- Trailing a chef
- limited menus
- cruise ship cooks
- Most Profitable Item On Menu?
- So you think your restaurant's kitchen is small?
- Chicago
- Did you attend the C.I.A.?
- Culinary Software
- Tired of being told you have a big ego?
- Interesting Website to check out
- slow food
- I have a question for everyone
- Brass pipes. Are they safe?
- Really sick!!! But interesting.
- Down Home Cooking!!
- Food Styling/Writing
- Charitable Fundraisers.......specfics.
- Help, advice, pointers...
- ...
- Queen Julia
- fat free cream sauces
- Apples!!!!
- Need the name for something
- Unions for chefs et al
- Cooks vs Foh
- Is Zagat's better than restaurant reviews?
- I love my job, I love my job, I lie alot!!?
- POMEROL
- We have taking life by the hand!!
- Head gear and ground beef
- What REALLY happens in restaurants?
- related sites
- recipe contests?
- H
- Shroom Fondue (help please)
- here's the german herself(butter/shortening)
- Are you interested in a web page for your restaurant?
- An interesting thought...Would it be possible?
- Oregon Truffles
- new years dessert
- What Should I Have Done?
- In need of input on (another) Big event
- Cooking is Poetry and Love
- California Date Competition - November 19, 2000
- Sustainable seafood
- Professional Chef Needed
- Heading to Palm Springs
- Is a website a value for a restaurant?
- Sanitation Saftey Trivia
- Christmas Traditions
- Mini-Med School
- Making Food Gifts For Christmas
- HACCP
- Favourate Music of the Chefs??
- Do you give your cooks gifts?
- Training
- What do you want for Christmas
- Culinary Olympics Results
- Sanitation and Safty
- CHOWDERS
- more on saffron
- brain dead
- Culinary Summer Classes?
- Somethings going to give....
- Fusion
- They Hated It
- Stupid Human Tricks
- Chefs helping others
- hors'oeuvres per person
- catering/personal chef
- killing waitstaff
- What made you want to become a chef?
- Switching jobs
- Grade School Cafeteria Food?
- Materials to smoke with.......
- Local foods that are from your area only......
- Online Shopping
- Recipes from the box......REALLY what are your favs
- Vegetarian entrees on your menu?
- Cooking for the crew and for the staff, sucks!
- Does it look better than it tastes?
- Master Chefs
- passed hors d'oeuvres
- Colonial cooking
- Working when ill???? Oh man
- Not feeling TO EAT
- SEASONAL COOKING
- can a smoker be a good chefs?
- Dermatitis or Eczema
- Brisket to feed an Army
- favorite bar foods
- Bed and Breakfast?
- finding and keeping good help
- Really Cool Menu Ideas.....
- help
- Any word on Earthquake damage to The French Laundry?
- Wine and Food
- Who influenced you....either to begin or to change
- Do mid-market restaurants comp for boo-boos?
- What do you think/do about school food?
- Personal Chef
- salt, the new trend in cooking?
- Where/what do you eat?
- Personal chef
- Your worst mistake, and what it taught you
- fusion food
- How do you fire an employee?
- Thoughts on organics
- Interviews with a scallop diver.
- Buying directly from Farmers
- hand spat
- A Funny Thing Happened on the way to the Kitchen.
- Finding a Chef's job on the Internet
- The most annoying thing to you?
- On the horizon...Future food trends.
- Are you comming?
- Negotiating Your Worth
- "Fit"
- What kind of coffee do you serve?
- Anybody deal w/Sexual Harassment
- Brunch
- Egyptian cotton
- wisdom
- AQUA VITE
- Employee Theft
- really, really, really inexperienced waitstaff
- Consulting fees.
- Most creative family meal you ever served?
- Chef jobs and the internet?
- Kitchen hoods not working properly
- does the usual coffee served really do justice to dessert?
- Listening to your patrons
- burned out/gone crazy.......
- Dealing with bad reviews
- Most important thing you try to teach your cooks?
- Smoking areas in the restaurant
- not just on the clock
- Food and Family
- Bouillabaisse vs Cioppino
- school or not!
- NRA Anyone?
- What is needed to become a Chef?
- Computers in the kitchen
- Plastic Containers vs Stainless steel
- chef shoes
- Thomas Keller Question....
- Looking for a job on the Internet - Read This First
- Getting Blue
- substance abuse and addictions
- What determines Loyalty?
- Working with escolar.
- Favorite Smoked food?
- Vegetables, no respect?