Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Chefs Forum

Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.


Reply
 
Thread Tools
  #1  
Old 11-15-2001, 09:12 AM
cape chef's Avatar
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,120
Blog Entries: 1
Question Cheftalk.com cook book ?

I was thinking allot about foodnfotos thread on chefs and the way they write recipes.

maybe somehow we can start to compile recipes from vast resourses right here on cheftalk.

Just think about it, We have people from all over the world and people in almost every possible part of the industry,Chefs,Pastry chefs,Writers,photografers,FOH,purchasing,catering ,private chefs...The list goes on and on.

Wouldn't it be fun to set up a format for a book and do a seasonal and regional book.

I know it would become a best seller
cc
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"
Reply With Quote


  #2  
Old 11-15-2001, 12:43 PM
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,754
Default

I think you're onto something, CC.
Reply With Quote
  #3  
Old 11-15-2001, 04:23 PM
Isa's Avatar
Isa Isa is offline
Registered User
 
Join Date: Apr 2000
Location: Montréal
Posts: 3,654
Default

Shimmer propose to put together a recipe booklet earlier this week. Right

here
...
__________________


When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus


Last edited by Isa; 11-15-2001 at 04:31 PM.
Reply With Quote
  #4  
Old 11-15-2001, 05:10 PM
Jim's Avatar
Jim Jim is offline
Cafe Administrator
Culinary Experience: Culinary Instructor
 
Join Date: Oct 1999
Location: New Castle, De USA
Posts: 2,363
Blog Entries: 3
Default Let's do it!!

Great idea!! There is a WORLD of information on this site! How can I help?
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple
Reply With Quote
  #5  
Old 11-15-2001, 05:20 PM
Mezzaluna's Avatar
ChefTalk Moderator
Culinary Experience: Cook At Home
 
Join Date: Aug 2000
Location: Wisconsin USA
Posts: 8,475
Default

Way, way cool idea!

Not a small job, though. Would this be a virtual book or hard copy?
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply With Quote
  #6  
Old 11-15-2001, 06:54 PM
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,754
Default

I was thinking it would be a hard copy. It's a good idea, and I'm willing to contribute some time.
Reply With Quote
  #7  
Old 11-30-2001, 08:55 AM
Devotay's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: Iowa City, IA, USA
Posts: 314
Default

That is a fantastic idea. I may be able to contribute some time to help after the holidays.

By the by, I've been away for a while, opeing a new place. Good to be back, hope all of you are well.

Peace,
kmf
__________________
Peace,
kmf



Visit Edible Iowa River Valley
"In the long view, no nation is healthier that its children, or more prosperous than its farmers."
-President Harry Truman, at the signing of the School Lunch Act, 1946

Join Slow Food Here
Join Gather.com here
Reply With Quote
  #8  
Old 11-30-2001, 09:16 AM
chrose's Avatar
ChefTalk Book Reviewer
Culinary Experience: Professional Chef
 
Join Date: Nov 2000
Location: Rochester, NY, USA
Posts: 2,330
Default

Works for me. Depending on how serious this ends up to be perhaps a committee to break up jobs. Find an agent, writing, gathering etc.
Count me in. Mich can do a lot, after all, she did the mis en place, put together the recipe and is now just sitting back and baking. Nothing else to do
__________________
My latest musical venture!
http://myspace.com/nikandtheniceguys

http://nikentertainment.com

"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table."
Rodney Dangerfield RIP
Reply With Quote
  #9  
Old 11-30-2001, 09:31 AM
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,754
Default

I wouldn't say that, chrose, but come January, I MAY have a bit more time to help out. For now, I'm getting a lot of work (I'm happy to say).

I will definitely be up for compiling a book.
Reply With Quote
  #10  
Old 11-30-2001, 09:31 AM
SlaveGirl's Avatar
Registered User
 
Join Date: Aug 2001
Location: California
Posts: 77
Default

I'm in, too. I have a lot of writing and editorial experience in my background, so I could help out with that if it is needed/desired.

Excellent idea! I love projects!

SlaveGirl
http://www.restaurantslave.com
Reply With Quote
  #11  
Old 11-30-2001, 01:15 PM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,591
Default

OK, so CC you started it....what comes next?
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #12  
Old 12-01-2001, 12:02 AM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Mar 2000
Location: Elk Grove ,CA, USA
Posts: 339
Cool recipes

Shroom, I've catalogued just about every recipe I've done in the last 10 years. Let me know how I can help. How do we go about this?
Reply With Quote
  #13  
Old 12-01-2001, 04:59 AM
cape chef's Avatar
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,120
Blog Entries: 1
Default

Perhaps I should ask foodnfoto if she has any ideas about how to get things off the ground,she may have contacts because of her background.
I,m not really sure how to go about this, I mean I'm sure we can compile some wonderful recipes and come up with the concept and as iv'e read here we have some expertise in writing ETC.

maybe I should talk to Nicko as well,perhapes because of our live chats with a couple people who are publishes we can get a tip or two from them as well.
any other ideas?
cc
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"
Reply With Quote
  #14  
Old 12-01-2001, 06:15 AM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,591
Default

I can e-mail a couple of publicists that I know to see what's what....so is this self-plublished?
Going to others in the biz is real good idea.
Nicko would be the guy to negoiate....
J
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #15  
Old 12-01-2001, 06:47 AM
cape chef's Avatar
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,120
Blog Entries: 1
Default

That would be great shroom,
Thanks
cc
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
The Book and The Cook book fair Nicko Open Forum With Denise Landis 2 02-12-2006 11:47 AM
cook book translations wizcat3 CookBook Reviews 1 08-20-2004 02:07 PM
Looking for the best soup cook book! tubaguy63 CookBook Reviews 5 01-22-2004 08:10 PM
anyone ever write a cook book? isaac Professional Chefs Forum 6 10-29-2001 05:32 PM
Cook Book Forum? Nicko The Late Night Cafe (non-food/cooking discussion) 10 11-02-1999 11:29 AM


All times are GMT -7. The time now is 12:02 AM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120