A Chef's Chatroom?

[chefmikesworld]

Is there really a place where chef's can talk about food and passion that isn't invaded by idiots???????

Cheffy

[Andrew563]

I would absolutely love to find that place. I haven't found one yet. everytime I think I do, its a bunch of people swapping meatloaf recipes and talking about their latest dining experience at McDonalds.

Hey, how about one here?

[panini]

Not Me. I like it right here.
Savory Chefs will turn something like that into a support group with a passion for food.
Sweet Chefs will be talking in a foriegn language and the Savory Chefs will label them "idiots"

[foodpump]

I guess it's all how you define "Chef" and how you define "idiot".
This being N. America, anyone who wears a poofy white hat is a "Chef"; a free title for the taking, no qualifications or criteria involved. O.T.H. you may get a brain surgeon or rocket scientist who likes to fool around in his/her own kitchen at home and is genuinely curious about why food behaves the way it does, and wants to learn more about. I'd rather have a non-professional to talk to than someone wearing a white hat and big ego who does nothing but drop frozen breaded zuchinni sticks in a fryer, but calls himself "Chef", or in this case, a "Drop-chef"....

[chefmikesworld]

Jeez...guess I should choose my words better...sorry about that...

Here is what I meant to say---I do not go into a food chat to discuss the World Series or someone's sex life, I am there to talk about my art and passion, I did not mean that non-chef's are idiots, that is far from what I meant

Sorry if my thought process wasn't congruent with my written word...my fault, sorry

(but I do agree with Food Pump tho'---I had a cook ask me if Kikkomen was one of the mother sauces...LOL)

Cheffy

[MarkV]

Jim?

Mark

[kuan]

Think of this forum as an open kitchen.

[Jim]

I find chat rooms a valuable resource, however they can be rather time consuming, especially when the focus goes 'off topic.' I have never felt a shortage of insight in this forum, however. I have always received feedback/input in a timely manner... so it is almost like a chat minus the fussy-ness, in my opinion.
Chef mike... no problem. Often time the typed word does not carry the intent of the spoken word. We gotcha!

[chefmikesworld]

I tend to agree with you Jim-Chef Talk rocks..I love it here....

Being a writing chef, I surf all over the place trying to find a slew of ideas/inspiration to write about and this is one of, if not my favorite place to hang out..

On my website, I have hosted some really cool chats that panned out the riffraff and we got down to the nittygritty and talked about passion and food, which is why I am in the business (or why I continue to be in the business) and I love to talk food, methods, garde manger blah, blah, blah...it is beyond networking is it about plugging someone's mind for ideas/inspirations. But like Kuan and Jim said, we can get the same thing here and I for one, have gotten the same thing here...

Thanks for the input,
Cheffy

[Nicko]

ChefTalk has had chat rooms in the past an unless they are monitored you should not partake they are quite simply one of the more dangerous places to meet people on the net. Even if you particpate in a chatroom that is monitored you still need to exercise caution about who you talk with. The advantage of a forum is that you can read a person's posts and get to know them on some level before you decide to share information about who you are.

I personally (sorry to offend if I do) think chat rooms are a waste of resources as they take up a tremendous amount of bandwith. Chat room have also gone down in popularity I believe due to the fact that so many young women have been stalked via them.

Lastly, quality discussions last in a forum, idiots do not.

[foodpump]

Don't want to be misunderstood, I think this site is pretty good. Oh, and by the way Ketchup is a mother sauce too, 'cause you can make cocktail sauce, salad dressings and cream of tomato soup with it too....


No, really, I've been (and still am) living in a cave for the past 8 years now, ever since I opened up my catering biz. No one really to talk to. The 100 hr weeks for the last couple of years hav pretty much "taken care of" any social contact I had. Can't go out for a few beers after work, 'cause there's no one to go with, other than the sales reps, (bad idea) my staff (even worse idea) or my clients, (the worst) and the family sure doesn't want to hear about cooking when I make it through the doors. So sites like this give me a chance to do some talking.

[chefmikesworld]

Point taken Nicko....and I totally agree...we have had the chatroom for a while but rarely use it, which was my point in the email...

FoodJump...I am in the same situation...
Live my life on the road and find that not a lot of people share my passion, and the people that do have some sort of passion are either on some kind of mind altering experience that makes them "romance" their profession or otherwise which is why I like to talk food, real time, real people...

Granted this website rocks, I love it here and I do get timely response on anything that I post, some good, some bad, but never in bad taste or in an offensive manner...

Kudos Nicko...you done good...

If anyone ever wants to shoot the bull about food with me you can contact me IM through here and I can give you times of when I can be available to shoot the bull about our passion through AIM or Yahoo...

Chef Mike

[gus20]

Hello, i have always tryed to find a chatroom in english but i didnt find it. BUt i found one in spanish, in this web : www.afuegolento.com , its a webpage with forums like this, chat, imformation but in spanish.
I know it wont help u much, but i can say I have known excellent people in a chat... friends for years and excellent pieces of advice, specially cuz the same people is who usually enter to the chatroom.

regards

Gus

[Nicko]

I was recently reading an article on the Microsoft Small buisness site:

9 things not to have on your Web site

The number 8 items is:

Unsupervised chat boards. "If you want a chat area, plan on using a moderator who approves every submission beforehand. This avoids spam, off-color comments, potential security breaches, and other headaches."

http://www.microsoft.com/smallbusine..._web_site.mspx

[panini]

FoodJump...I am in the same situation...
Live my life on the road and find that not a lot of people share my passion, and the people that do have some sort of passion are either on some kind of mind altering experience that makes them "romance" their profession or otherwise which is why I like to talk food, real time, real people...

OK, now I'm curious,
What is the difference between passion and romance? This business is mind altering on any level.
I have never really found someone ( other then my wife ) who shares the same exact passion/romance for our profession. I would have nothing in common with a person who views food the same way I do. I have found that you have to eliminate the passions of other chefs to talk food. It really comes down to style.
I too am in the same boat. Working in a cave. I make it a point to go out and seek food talk from all sorts of people, in the industry, friends, even customers. I feel, once you seperate yourself, you build walls that eventually trickle down to your customers.
I want to talk about my all around health with the Family Doctor, not a specialist.
\Just my 2 cents.