Posts by Jim

 Welcome to ChefTalk! Glad you (and your Pots de Creme) found us! :) There are plenty of fantastic pastry chefs and bakers around these parts that would gladly share their knowledge.   Welcome!

First off, Welcome to ChefTalk. We are a friendly lot, so feel free to ask away. Be sure to stop by the Culinary Students' forum to check out some of the experiences that fellow students are discussing. As for getting over the...

Glad you found us. Welcome to ChefTalk. We have many friends from up north, so there will be some great opportunities to network as well as get some great cooking ideas. I am a big fan of northern Toronto; got my first cooking job up...

  Well, welcome aboard ChefTalk! We have just re-launched the site, so we are all beginners, too! Take a look around and get some great information to make your cooking writing a grand adventure.Again, welcome!

As a Chef Instructor, I have shared the following piece with my students, many times. It is from Randy Pausch's Last Lecture. Quote:One thought-provoking moment from early in the lecture is his experience as a high school football...

 Great! Thank you!

When I click the "Culinary School Resources" tab, the forums/activity list on the right side overlaps the text on the left side of the page. 

5 cups, Chicken stock2 oz, Olive oil1/3 cup, Onion, small diced1 1/2 cup, Arborio rice1/4 cup, white wine1/4 cup, Parmesan cheese, grated2Tbs, shaved black trufflesSalt, pepper to taste2 Tbs, Butter In a medium saucepan, bring the...

Fellow moderator, Greg, and I worked extensively on researching the historical definition of Marinara as well as the technical prescription for it. The article (with snazzy pictures!) can be found here:...

I, too, am late :( I don't know how I missed you amazing day... so let me make it up by offering you the largest version of.... HAPPPPPPY BIRTHDAY!!! Hope your day was extra, super, duper, special!!