ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Sun, 24 May 2015 05:01:00 +0000Food Safetyhttp://www.cheftalk.com/t/85974/food-safety "The chef jacket post got me thinking about food safety and well how different it is..."threadThu, 21 May 2015 00:51:46 +0000leeniekThu, 21 May 2015 00:51:46 +0000#1235619From 15 per meal to 40... In a bit over my headhttp://www.cheftalk.com/t/85912/from-15-per-meal-to-40-in-a-bit-over-my-head "Ok so quick details: I work as a cook in the maritime sector. I usually cook for about..."threadSun, 17 May 2015 06:01:23 +0000unclepaulieSun, 17 May 2015 06:01:23 +0000#1234819Balsamic dressing helphttp://www.cheftalk.com/t/85911/balsamic-dressing-help "Hi guys im making a balasamic dressing by reducing white balsamic vinegar down just..."threadSat, 16 May 2015 23:51:33 +0000Ethan-thomasSat, 16 May 2015 23:51:33 +0000#1234777Summer is just about here - Isn't it fun!http://www.cheftalk.com/t/85908/summer-is-just-about-here-isnt-it-fun "We just hit a record number of people last night at work. I was running saute and we..."threadSat, 16 May 2015 17:27:43 +0000Meatball MattSat, 16 May 2015 17:27:43 +0000#1234731How stay current or even cuttting edge on dishes?http://www.cheftalk.com/t/85907/how-stay-current-or-even-cuttting-edge-on-dishes "I've been given the opportunity to come up with a few specials during the summer. I am..."threadSat, 16 May 2015 15:52:55 +0000Meatball MattSat, 16 May 2015 15:52:55 +0000#1234723Corporate Kitchens and Indie Kitchens (for new cooks)http://www.cheftalk.com/t/85905/corporate-kitchens-and-indie-kitchens-for-new-cooks "So, this past Tuesday, two new cooks came in for orientation. They were both young cats;..."threadSat, 16 May 2015 05:40:59 +0000RedBeerd CantuSat, 16 May 2015 05:40:59 +0000#1234655Summer Veggie B'fast Hash recipe anyone?http://www.cheftalk.com/t/85903/summer-veggie-bfast-hash-recipe-anyone "Our little breakfast/lunch cafe does a big business in traditional corned beef hash...."threadSat, 16 May 2015 01:18:08 +0000CapeCodChefSat, 16 May 2015 01:18:08 +0000#1234622Not enough meat juices for gravyhttp://www.cheftalk.com/t/85900/not-enough-meat-juices-for-gravy "Hi everyone,   Hoping someone could help me with a problem!    When we're serving a..."threadFri, 15 May 2015 08:05:57 +0000alescomilFri, 15 May 2015 08:05:57 +0000#1234389Sexisim in Reverse in the Professional Kitchenhttp://www.cheftalk.com/t/85870/sexisim-in-reverse-in-the-professional-kitchen "Alright so this might be a touchy subject for some but lets keep it constructive..."threadWed, 13 May 2015 04:04:43 +0000linecook854Wed, 13 May 2015 04:04:43 +0000#1233911My 2015 reader Surveyhttp://www.cheftalk.com/t/85862/my-2015-reader-survey "Hey all there out in ChefTalk land!   I have recently created a survey for chefs and..."threadTue, 12 May 2015 16:31:22 +0000welldonechefTue, 12 May 2015 16:31:22 +0000#1233717In what profession do workers work as fast as in a kitchen?http://www.cheftalk.com/t/85836/in-what-profession-do-workers-work-as-fast-as-in-a-kitchen "I guess besides factories.  In what industry to people move as fast and with as much..."threadSun, 10 May 2015 15:00:11 +0000kuanSun, 10 May 2015 15:00:11 +0000#1233161Making less than servershttp://www.cheftalk.com/t/85834/making-less-than-servers "What do you guys think about majority of chefs making less than servers? I remember..."threadSun, 10 May 2015 06:09:34 +0000FantalitySun, 10 May 2015 06:09:34 +0000#1233108National standardisationhttp://www.cheftalk.com/t/85807/national-standardisation "Hello all Aussie chefs. I write to you asking to know what your government regulated..."threadThu, 07 May 2015 12:29:56 +0000BrutuzrawkThu, 07 May 2015 12:29:56 +0000#1232457steakshttp://www.cheftalk.com/t/85806/steaks "We all love em and cooking them is hella rewarding but my god if I have to endure..."threadThu, 07 May 2015 12:24:11 +0000BrutuzrawkThu, 07 May 2015 12:24:11 +0000#1232456If you could create your own tasting menu... what would it look like?http://www.cheftalk.com/t/85795/if-you-could-create-your-own-tasting-menu-what-would-it-look-like "A for fun, hypothetical situation.   You have the opportunity to be the star (or an..."threadWed, 06 May 2015 18:39:29 +0000westbigballinWed, 06 May 2015 18:39:29 +0000#1232233More responsibility, less compensationhttp://www.cheftalk.com/t/85794/more-responsibility-less-compensation "     I am the executive chef at the restaurant I work in. Until recently, we've had our..."threadWed, 06 May 2015 18:10:22 +0000pajakeWed, 06 May 2015 18:10:22 +0000#1232230What to expect working in a kitchen for the first time?http://www.cheftalk.com/t/85791/what-to-expect-working-in-a-kitchen-for-the-first-time "I've never worked in a kitchen aside from like a total of 3-4 shifts I spent inside a..."threadWed, 06 May 2015 10:14:30 +0000FantalityWed, 06 May 2015 10:14:30 +0000#1232135Question about binshttp://www.cheftalk.com/t/85773/question-about-bins "OK, whenever you use a plastic bin for storage of dry goods such as rice, sugar, or..."threadMon, 04 May 2015 22:55:34 +0000ChefMannyDLMMon, 04 May 2015 22:55:34 +0000#1231828ROASTED NUTS FOR BAR FOOD MENUhttp://www.cheftalk.com/t/85767/roasted-nuts-for-bar-food-menu "I need a fool proof recipe for spiced roasted nuts for the bar, preferably spicy. Bulk..."threadMon, 04 May 2015 18:21:12 +0000frankie007Mon, 04 May 2015 18:21:12 +0000#1231775Creative disheshttp://www.cheftalk.com/t/85757/creative-dishes "Hello all I just returned home from the market and whilst perusing the veggies today it..."threadMon, 04 May 2015 05:18:08 +0000BrutuzrawkMon, 04 May 2015 05:18:08 +0000#1231606I quit!http://www.cheftalk.com/t/85754/i-quit "This thread is an opporunity to share experiences of woe, dissatisfaction and..."threadMon, 04 May 2015 03:05:14 +0000BrutuzrawkMon, 04 May 2015 03:05:14 +0000#1231580How to find a chefhttp://www.cheftalk.com/t/85746/how-to-find-a-chef "What is the best way to find a chef to help develop a menu?  I've tried craigslist and..."threadSun, 03 May 2015 12:05:18 +0000iamjohnnySun, 03 May 2015 12:05:18 +0000#1231438Chef in traininghttp://www.cheftalk.com/t/85742/chef-in-training "Recently I applied for the head chef position at my work, and some of you may have read..."threadSat, 02 May 2015 21:56:37 +0000ZossoLiferSat, 02 May 2015 21:56:37 +0000#1231326chef invester neededhttp://www.cheftalk.com/t/85739/chef-invester-needed "Remarkable opportunity. Successful lake restaurant. Proven cash flow. Owner..."threadSat, 02 May 2015 18:46:25 +0000lakeplaceSat, 02 May 2015 18:46:25 +0000#1231290Thinking of Online Culinary School...what do you think?http://www.cheftalk.com/t/85735/thinking-of-online-culinary-school-what-do-you-think "I have eleven years in the business and I'm the head line cook at our restaurant. We..."threadSat, 02 May 2015 17:37:26 +0000Meatball MattSat, 02 May 2015 17:37:26 +0000#1231281Food cost advice for independent living facilityhttp://www.cheftalk.com/t/85734/food-cost-advice-for-independent-living-facility "Does anyone have any food cost advice for an independent living senior retirement..."threadSat, 02 May 2015 14:08:23 +0000AlanhoganSat, 02 May 2015 14:08:23 +0000#1231250Compass grouphttp://www.cheftalk.com/t/85701/compass-group "Not impressed with the Cygnet/Compass group. They supply Schools with on site meals,..."threadTue, 28 Apr 2015 21:17:00 +0000LimmieTue, 28 Apr 2015 21:17:00 +0000#1230427pangasius / swaihttp://www.cheftalk.com/t/85667/pangasius-swai "Hello was just wondering how many chefs were using swai out there I use it all the..."threadMon, 27 Apr 2015 02:20:39 +0000chef hanzMon, 27 Apr 2015 02:20:39 +0000#1229702Do great working conditions for chefs exist anymore?http://www.cheftalk.com/t/85644/do-great-working-conditions-for-chefs-exist-anymore "Hello all (:   I am a professional pastry chef and I am currently in a crappy work..."threadSat, 25 Apr 2015 02:51:09 +0000queencupcakeSat, 25 Apr 2015 02:51:09 +0000#1229072Lowering deep fryer temp during slow periods?http://www.cheftalk.com/t/85641/lowering-deep-fryer-temp-during-slow-periods "Hi all,   I'm a new owner/operator of a food cart and wondering about deep fryer oil..."threadFri, 24 Apr 2015 21:54:12 +0000(Private User)Fri, 24 Apr 2015 21:54:12 +0000#1229027help need advicehttp://www.cheftalk.com/t/85637/help-need-advice "Hi I'm a line cook and have been only for about 6 months and I'm training someone in at..."threadFri, 24 Apr 2015 09:02:43 +0000cook hippieFri, 24 Apr 2015 09:02:43 +0000#1228892So how bad is your carpal tunnel these days?http://www.cheftalk.com/t/85635/so-how-bad-is-your-carpal-tunnel-these-days "Mine started to be problematic 3 years ago. I had to not work for 2 years because of..."threadFri, 24 Apr 2015 08:46:35 +0000skamperFri, 24 Apr 2015 08:46:35 +0000#1228886Where to find cooks?http://www.cheftalk.com/t/85617/where-to-find-cooks "I am building a team for a new restaurant. It seems almost impossible to find talent in..."threadThu, 23 Apr 2015 03:27:40 +0000YoungjediNYCThu, 23 Apr 2015 03:27:40 +0000#1228602Acual tips for running a grill station?(organizing a steak in oven and in a resting rack, doness, cooking timing etc)http://www.cheftalk.com/t/85613/acual-tips-for-running-a-grill-station-organizing-a-steak-in-oven-and-in-a-resting-rack-doness-cooking-timing-etc "I had a first horrible night at grill station yesterday. Most of cooked steaks was..."threadWed, 22 Apr 2015 20:09:28 +0000Flying PigWed, 22 Apr 2015 20:09:28 +0000#1228522Costing Boffins, Please help!http://www.cheftalk.com/t/85605/costing-boffins-please-help "Hello,   I need some help on costings for sugar sachets, I'l be short and sweet...."threadWed, 22 Apr 2015 11:44:45 +0000mikefromzimWed, 22 Apr 2015 11:44:45 +0000#1228441Just for fun: What would you identify your cooking/food style as?http://www.cheftalk.com/t/85602/just-for-fun-what-would-you-identify-your-cooking-food-style-as "Pretty simple question, based out of curiosity and just for fun.    Personally I..."threadWed, 22 Apr 2015 05:09:44 +0000westbigballinWed, 22 Apr 2015 05:09:44 +0000#1228413Work Dilema http://www.cheftalk.com/t/85598/work-dilema "I have a situation at work that is annoying me to no end and I am unsure of what to..."threadTue, 21 Apr 2015 22:13:57 +0000ChefMannyDLMTue, 21 Apr 2015 22:13:57 +0000#1228364Winter seasonal/ cruise ship workhttp://www.cheftalk.com/t/85584/winter-seasonal-cruise-ship-work "This is going to seem like a weird question, but I'm wondering if any of you know of..."threadTue, 21 Apr 2015 02:08:41 +0000kingfarvitoTue, 21 Apr 2015 02:08:41 +0000#1228122Moving up too fast???http://www.cheftalk.com/t/85581/moving-up-too-fast "Hello all! I'm new to the site and just want to thank everyone in advance for reading..."threadMon, 20 Apr 2015 18:43:22 +0000ZossoLiferMon, 20 Apr 2015 18:43:22 +0000#1228035what school did you attend, or did you forgo school route and just work your way up...http://www.cheftalk.com/t/85579/what-school-did-you-attend-or-did-you-forgo-school-route-and-just-work-your-way-up "just curious to see the overall opinion of people who may have attend school or no.  "threadMon, 20 Apr 2015 00:38:02 +0000KslimMon, 20 Apr 2015 00:38:02 +0000#1227867If you had your own cooking show...http://www.cheftalk.com/t/85570/if-you-had-your-own-cooking-show "What would be your theme song?  I would use "Where's My Gravy?" by Steve Lucky and The..."threadSun, 19 Apr 2015 06:08:39 +0000ChefMannyDLMSun, 19 Apr 2015 06:08:39 +0000#1227665best filet knifehttp://www.cheftalk.com/t/85558/best-filet-knife "Im taking a new position and seafood is king Looking to buy a new filet knife I would..."threadFri, 17 Apr 2015 18:38:30 +0000cowboyFri, 17 Apr 2015 18:38:30 +0000#1227218Utilizing your staffs talentshttp://www.cheftalk.com/t/85555/utilizing-your-staffs-talents "Good morning everyone, I wanted to see what your opinions were about something I'm..."threadFri, 17 Apr 2015 11:46:03 +0000nickydafishFri, 17 Apr 2015 11:46:03 +0000#1227104Mentors the importance of .http://www.cheftalk.com/t/85545/mentors-the-importance-of "Back in the beginning of my career as a former chef I wish I had found a mentor instead..."threadThu, 16 Apr 2015 02:59:38 +0000Remi LoveThu, 16 Apr 2015 02:59:38 +0000#1226749Advice needed on work trial at fine dining restauranthttp://www.cheftalk.com/t/85514/advice-needed-on-work-trial-at-fine-dining-restaurant "Hello I have two important  work trials coming up. One is in a small hotel with a 2..."threadMon, 13 Apr 2015 22:03:45 +0000ChrisBristolMon, 13 Apr 2015 22:03:45 +0000#1226106The Fancy Food Showhttp://www.cheftalk.com/t/85492/the-fancy-food-show "Does anyone else attend the Fancy Food Shows?  The winter FFS just past, and the summer..."threadSat, 11 Apr 2015 03:31:40 +0000CaneleSat, 11 Apr 2015 03:31:40 +0000#1225559Share one of your tips or secrets! http://www.cheftalk.com/t/85487/share-one-of-your-tips-or-secrets "From another post, I came up with an idea that could be interesting. To be a great chef..."threadFri, 10 Apr 2015 18:28:25 +0000YoungjediNYCFri, 10 Apr 2015 18:28:25 +0000#1225447Pizza dough?http://www.cheftalk.com/t/85483/pizza-dough "Hello I'm just looking for a bit of advice on pizza dough. What I'm hoping someone can..."threadFri, 10 Apr 2015 14:41:40 +0000ChrisBristolFri, 10 Apr 2015 14:41:40 +0000#1225418Small immersion blenders suitable for professional use?http://www.cheftalk.com/t/85473/small-immersion-blenders-suitable-for-professional-use "Have seen a number of these in toolkits and I think I can start to see the utility in..."threadWed, 08 Apr 2015 22:15:13 +0000SpoiledBrothWed, 08 Apr 2015 22:15:13 +0000#1225070Dream Vacay Helphttp://www.cheftalk.com/t/85463/dream-vacay-help "So i have requested off from may 26 - june 7 and I'm flying to oregon and then driving..."threadTue, 07 Apr 2015 20:34:52 +0000alaminuteTue, 07 Apr 2015 20:34:52 +0000#1224816