http://www.cheftalk.com/forums/ Discuss with other professional chefs the latest trends, kitchen and employee issues and more. en Fri, 20 Nov 2009 22:15:01 GMT vBulletin 60 http://www.cheftalk.com/forums/images/styles/cheftalk/misc/rss.jpg http://www.cheftalk.com/forums/ http://www.cheftalk.com/forums/professional-chefs-forum/57335-what-have-you-learned-today.html Wed, 18 Nov 2009 21:38:56 GMT I was preparing a recipe today that called for celery root; I work in England and assumed this meant the base of a celery stalk...wrong! I googled to make sure and found out it meant celeriac! WOW, I worked in the US for many years and assumed I knew the translations (cilantro is coriander,... I was preparing a recipe today that called for celery root; I work in England and assumed this meant the base of a celery stalk...wrong! I googled to make sure and found out it meant celeriac! WOW, I worked in the US for many years and assumed I knew the translations (cilantro is coriander, zucchini is courgette, egg plant is aubergine etc....). What cool things have you only just learned after many years of cooking??? ]]> Professional Chefs Forum pembroke http://www.cheftalk.com/forums/professional-chefs-forum/57335-what-have-you-learned-today.html http://www.cheftalk.com/forums/professional-chefs-forum/57327-internet-chef.html Tue, 17 Nov 2009 21:11:11 GMT so this has been driving me crazy. I've been sous here for 15 years and i'm on my third chef. Well, the deal is we will do parties with this or that sauce, this or that dish, whatever it may be, thai peanut sauce, mojo verde, asian dipping sauce, gumbo ect., ect., he goes to the computer punches in the dish or sauce and then prints it out and hands it to the cook and say's "here you go". I can't believe we operate this way, has it been tested, no, will it work, who knows until it's done and maybe to late, is it any good, maybe, maybe not.......my feeling is you can take a look at a recipe to get the ideas and then give it your own spin. Here we are the second oldest country club and we're serving EZ French dressing from the womens club in Podunk Idaho.....no offence to Idaho......i'ts diving me crazy but i do relize it is his kitchen and he can run it the way he wants but it hurts my pride to know were really not doing it the way we should done.....just had to vent .....any thoughts ]]> Professional Chefs Forum fryguy http://www.cheftalk.com/forums/professional-chefs-forum/57327-internet-chef.html http://www.cheftalk.com/forums/professional-chefs-forum/57321-staff-steal.html Tue, 17 Nov 2009 10:24:09 GMT We keep champagne and white wine in our downstairs walk-in fridge (when we have big dinners). Last summer I caught a chef walking into the changing/locker room (in the basement and down the hall from the walk-in) with a bottle of champagne. The chef claimed he found the bottle on the shelf with... We keep champagne and white wine in our downstairs walk-in fridge (when we have big dinners). Last summer I caught a chef walking into the changing/locker room (in the basement and down the hall from the walk-in) with a bottle of champagne. The chef claimed he found the bottle on the shelf with fruit and veg and was looking for the Butler who he wanted to return it to. The rest of the chefs and front-of-house team were busy with lunch service upstairs. We carried out an investigation and concluded that he was attempting to steal the champagne and we let him go. A few years back another college sacked their head chef and catering manager because they were purchasing food to use outside of work for their private catering business!
What's the worse thing you've caught your staff doing?:mad: ]]> Professional Chefs Forum pembroke http://www.cheftalk.com/forums/professional-chefs-forum/57321-staff-steal.html http://www.cheftalk.com/forums/professional-chefs-forum/57317-food-allergies-how-deal-them.html Tue, 17 Nov 2009 06:36:30 GMT Several years ago food allergies were rather rare. Now you have from peanuts to gluten to strawberries. STRAWBERRIES!!! To know someone can't enjoy strawberries that is disheartening. Daycares and schools nowadays take precaution as to food allergies that a child has. I'm curious to know at your specific restaurant how does your restaurant go about handling food allergies. Are your waiters/servers knowledgeable as to what ingredients are in or isn't in a specific dish? Does your restaurant have a supply of epipens? Are you satisfied with your restaurant's approach to combating the rising amount of food allergies people have? Thanks in advance. ]]> Professional Chefs Forum DaPeoplesChef http://www.cheftalk.com/forums/professional-chefs-forum/57317-food-allergies-how-deal-them.html http://www.cheftalk.com/forums/professional-chefs-forum/57296-pacojet-question.html Mon, 16 Nov 2009 18:13:16 GMT I posted this question over in equipment reviews and though maybe I shoulda posted over here as only professionals will be able to answer. Also just tried to link to the post, but no go, so here is a copy and paste.

"Am looking for some info from working chefs who use the PACOJET for ice cream. I am adding home made gelato to my menu and am looking to get started cheaply then grow into the more expense alternatives (maybe a NitroCream). The PACOJET definitely caught my eye as it seems very versatile in other kitchen applications. My questions are: Is it durable? Will hold up to 7 day 12/16 hour use? And finally can you pacotize your ice cream in advance and keep frozen without getting grainy or is it better to use per application? Thanks in advance for all replies." ]]> Professional Chefs Forum Grampy http://www.cheftalk.com/forums/professional-chefs-forum/57296-pacojet-question.html http://www.cheftalk.com/forums/professional-chefs-forum/57293-denver.html Mon, 16 Nov 2009 16:41:06 GMT So I will be moving to denver in January. I was wondering if anyone was currently working in denver and if they had any suggestions on finding work. I will be attending johnson and wales, so I am interested in something that is either flexible or willing to work with a student. (which is is weird... So I will be moving to denver in January. I was wondering if anyone was currently working in denver and if they had any suggestions on finding work. I will be attending johnson and wales, so I am interested in something that is either flexible or willing to work with a student. (which is is weird to be a student again after 10 years)

Also any graduates from johnson and wales denver? If so did you enjoy your experience? I know it is expensive, but intend to get every penny out of my education!

Thanks in advance
Tyler ]]> Professional Chefs Forum treehugger057 http://www.cheftalk.com/forums/professional-chefs-forum/57293-denver.html http://www.cheftalk.com/forums/professional-chefs-forum/57292-culinary-revolution-underground-supper-clubs.html Mon, 16 Nov 2009 10:25:45 GMT :rolleyes:I would like the opinion of this forum on private Supper Clubs. It has been an idea for some years now to have a members only Supper Club to have a little privacy when you dine out. The same as a Country Club members have. The reasons are many but, #1 is when a member has a cold or... :rolleyes:I would like the opinion of this forum on private Supper Clubs.
It has been an idea for some years now to have a members only
Supper Club to have a little privacy when you dine out.
The same as a Country Club members have.
The reasons are many but, #1 is when a member has a cold or flu bug
they stay away from the Club so, they don't pass it on to other members or Club staff.
Although I have been a caterer all of my career, when times were lean
I chose to work banquets at Country Clubs for that and several other reasons
like having all the whole cream, butter and olive oil I needed.
I have talked to several people about it and someone opened one a short time before the NO SMOKING BAN went into effect here but, is now closed for members
didn't want to go out into the heat every 15 min. during the evening of dinning and dancing.
I think the personal chefs and small caterers are enjoying the business.
I have noticed a difference although the Media will never report it.:thumb:

This is an article I came across:
The Culinary Revolution of Underground Supper Clubs - Food & Drink - FOXNews.com ]]> Professional Chefs Forum caterchef http://www.cheftalk.com/forums/professional-chefs-forum/57292-culinary-revolution-underground-supper-clubs.html