| The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics. |
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01-26-2006, 04:52 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2004 Location: Minnesota
Posts: 791
| |  So, the Rick Bayless Forum is over, who won?
Just curious. The RB forum is closed. Who won the knife set, and what lucky three people got the autographed Mexcian Everyday cookbooks?
Been watching for the announcement. DId I miss it somewhere?
doc |
01-26-2006, 06:19 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Got my fingers and toes crossed! (Personally I would prefer the book!) or the knife AND the book!  |
01-26-2006, 07:04 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Don't think I have to worry about it. Only posted 1 question. But I liked the forum. Whos next Nicko? |
01-27-2006, 08:13 AM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,602
| |
Sorry guys it will be posted this weekend. We were trying to get the newsletter out.
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Nicko
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ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
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01-27-2006, 08:49 AM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
| |
Quote: |
Originally Posted by Nicko Sorry guys it will be posted this weekend. We were trying to get the newsletter out. | Speaking of which, I meant to drop a line. The newsletter is excellent! If anyone is not signed up for it, you should be! |
01-27-2006, 04:12 PM
| | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,602
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Thanks Chrose the newsletter was dead for a long time and it has been exciting to see it come back to life. I am also excited about the fact that joining forces with Globalchefs.com on the newsletter has allowed ChefTalk to offer our users even more quality content.
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ |
01-27-2006, 06:52 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Well, how do I sign up for it? |
01-29-2006, 08:42 AM
|  | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,397
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Go to the the main page ( www.ChefTalk.com) and scroll down the right side of the page. There is a space to enter your email address to receive the letter.
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
02-02-2006, 07:03 AM
| | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,602
| |
Winners have been posted. Congratulations!
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ |
02-03-2006, 07:42 AM
|  | Registered User Culinary Experience: At home cook | | Join Date: Nov 2004 Location: Joliet, Ill.
Posts: 419
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Nicko,
Thanks so much for everything. Just having the chance to ask Chefs, like Rick Bayless, questions is prize enough.
the ChefTalk group is really over the top!
thank you,
dan
__________________ I'm not a chef!
So please take any advice I give with a grain of salt (it'll taste better) |
02-03-2006, 07:46 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,654
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YIPPEEE!!! thanks guys.... |
02-05-2006, 12:49 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Nov 2004 Location: Joliet, Ill.
Posts: 419
| |
Does anyone plan on visiting his restaurant because of his visit here?
Myself...his restaurant was already on my list of "to go" restaurants. But it certainly moved up on that list because of his visit to ChefTalk. Although I do plan to wait until midsummer (or so). I've read so much information regarding his love for fresh ingrediants...I figure I'll wait until the vegetables are being sold at the markets 
thanks again!
dan
__________________ I'm not a chef!
So please take any advice I give with a grain of salt (it'll taste better) |
02-07-2006, 05:42 PM
| | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,654
| |
Feels like a road trip to the June 11 event is in order....... | |
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