ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Thu, 28 Jul 2016 12:20:33 +0000Working abroad? (travelling chef)http://www.cheftalk.com/t/90065/working-abroad-travelling-chef "Im 20 years old and am absolutely hooked on this industry. After a shaky first year..."threadWed, 27 Jul 2016 14:49:47 +0000slipp000Wed, 27 Jul 2016 14:49:47 +0000#1346389A little day-off introspection http://www.cheftalk.com/t/90064/a-little-day-off-introspection "Fair warning, this is going to be a nonsensical rant. So a little background: I've..."threadWed, 27 Jul 2016 05:01:06 +0000miseWed, 27 Jul 2016 05:01:06 +0000#1346317Plastic Wrap Question, Please`http://www.cheftalk.com/t/90048/plastic-wrap-question-please "Hi. I'm playing with the 3/2/1 method of smoking ribs and wrapping them in foil. ..."threadMon, 25 Jul 2016 02:54:33 +0000RaibeauxMon, 25 Jul 2016 02:54:33 +0000#1345823Perfect soft mash for service.http://www.cheftalk.com/t/90046/perfect-soft-mash-for-service "I wonder if any of you guys could give me a recipe for large quantities of mash pots?..."threadSun, 24 Jul 2016 19:33:22 +0000alig87Sun, 24 Jul 2016 19:33:22 +0000#1345728RUSHhttp://www.cheftalk.com/t/90040/rush "Ok. So cooks have the worse schedules. Worse pay. Not a chance of having a normal..."threadSun, 24 Jul 2016 03:33:33 +0000jwalkjrSun, 24 Jul 2016 03:33:33 +0000#1345622Pork Shank (knuckle) sous vide.http://www.cheftalk.com/t/90034/pork-shank-knuckle-sous-vide "Hi guys. I used to work for a major American River Cruise company in Europe for the..."threadSat, 23 Jul 2016 08:42:34 +0000thepotSat, 23 Jul 2016 08:42:34 +0000#1345499Being undermined by 2IChttp://www.cheftalk.com/t/90033/being-undermined-by-2ic "Hello fellow lifers I've started a new role as GM in a great venue. I have years of..."threadSat, 23 Jul 2016 00:28:43 +0000CronkerSat, 23 Jul 2016 00:28:43 +0000#1345381AM vs PM sous chefhttp://www.cheftalk.com/t/90030/am-vs-pm-sous-chef "Are there different qualifications or responsibilities for an AM or PM sous chef? Does..."threadFri, 22 Jul 2016 06:10:17 +0000freshbakedFri, 22 Jul 2016 06:10:17 +0000#1345290Branching off into a new business. Seeking advice on food that is great to reheat.http://www.cheftalk.com/t/90012/branching-off-into-a-new-business-seeking-advice-on-food-that-is-great-to-reheat "I am currently the executive chef at a small bar and grill. The owner and I have..."threadThu, 21 Jul 2016 01:30:04 +0000tito78tdThu, 21 Jul 2016 01:30:04 +0000#1344981How to ask for days off at a new jobhttp://www.cheftalk.com/t/90006/how-to-ask-for-days-off-at-a-new-job "So I landed a new sous chef position yesterday and I waiting to hear back on the full..."threadWed, 20 Jul 2016 17:09:19 +0000freshbakedWed, 20 Jul 2016 17:09:19 +0000#1344844I went down last night, what can i improve?http://www.cheftalk.com/t/89995/i-went-down-last-night-what-can-i-improve "Hey cheftalk   I'm a 19 year old chef student from denmark. I work at a high level..."threadTue, 19 Jul 2016 18:52:28 +0000seb96Tue, 19 Jul 2016 18:52:28 +0000#1344630Bouncing Back from Large Health Issueshttp://www.cheftalk.com/t/89980/bouncing-back-from-large-health-issues "Anyone here have advice for getting back into the kitchen after a major health issue?..."threadMon, 18 Jul 2016 01:52:55 +0000linecook854Mon, 18 Jul 2016 01:52:55 +0000#1344174Amusement for Cookshttp://www.cheftalk.com/t/89975/amusement-for-cooks "So heres what im asking. Every summer like all places its balls to the wall non stop..."threadSun, 17 Jul 2016 14:01:02 +0000MichaelJKaneSun, 17 Jul 2016 14:01:02 +0000#1343988What does it mean to be a corporate chef? http://www.cheftalk.com/t/89969/what-does-it-mean-to-be-a-corporate-chef "Some of you know more of this situation than others because of my previous posts, but i..."threadFri, 15 Jul 2016 19:28:03 +0000freshbakedFri, 15 Jul 2016 19:28:03 +0000#1343595Lunch menuhttp://www.cheftalk.com/t/89913/lunch-menu "Hello, Quick question, is it a good idea to have a lunch menu with , for example, a..."threadWed, 06 Jul 2016 16:04:00 +0000whiskytangoWed, 06 Jul 2016 16:04:00 +0000#1341816molecular mixology using an ISI http://www.cheftalk.com/t/89898/molecular-mixology-using-an-isi "Hey everyone    So its not a cooking or work question i have but being the summer and..."threadMon, 04 Jul 2016 14:40:29 +0000Mark HernenMon, 04 Jul 2016 14:40:29 +0000#1341496garlic butter chicken and macaroni cheese prephttp://www.cheftalk.com/t/89892/garlic-butter-chicken-and-macaroni-cheese-prep "Hi Finally the restaurant is ready and we open on thursday - very very nervous about..."threadSun, 03 Jul 2016 08:00:19 +0000MathildaSun, 03 Jul 2016 08:00:19 +0000#1341227Red seal http://www.cheftalk.com/t/89881/red-seal "Hello I'm looking for information on red seal any task books test info."threadFri, 01 Jul 2016 01:43:11 +0000gerald francisFri, 01 Jul 2016 01:43:11 +0000#1340882Off topic ranthttp://www.cheftalk.com/t/89871/off-topic-rant "Is it a prerequisite to have some form of alcohol or drug problem?? Or , this..."threadWed, 29 Jun 2016 21:59:44 +0000lizaWed, 29 Jun 2016 21:59:44 +0000#1340485Wood grill options http://www.cheftalk.com/t/89869/wood-grill-options "I'm in the spitballing phase of designing the kitchen of our next restaurant and am..."threadWed, 29 Jun 2016 21:18:20 +0000PhaedrusWed, 29 Jun 2016 21:18:20 +0000#1340470Life After the Kitchenhttp://www.cheftalk.com/t/89857/life-after-the-kitchen "Sounds like a new reality show. Been in food service my entire adult life. CIA grad,..."threadMon, 27 Jun 2016 23:18:24 +0000DirtywaterfrankMon, 27 Jun 2016 23:18:24 +0000#1340113Completely Custom Menu restaurant Concept. Genius? Madness? or Both?http://www.cheftalk.com/t/89855/completely-custom-menu-restaurant-concept-genius-madness-or-both "After several years of building up his brand in catering and running a few local mom..."threadMon, 27 Jun 2016 21:12:32 +0000PlanethoffMon, 27 Jun 2016 21:12:32 +0000#1340097interested in west indian/haitian guadeloupe etc cookinghttp://www.cheftalk.com/t/89848/interested-in-west-indian-haitian-guadeloupe-etc-cooking "Greetings,   I am not sure if this is the right place for this thread or not.  I am..."threadSun, 26 Jun 2016 15:37:36 +0000chalkdustSun, 26 Jun 2016 15:37:36 +0000#1339790FROM LINE COOK/PREP TO MANAGER FOH-HELP!!http://www.cheftalk.com/t/89843/from-line-cook-prep-to-manager-foh-help "Hello, I have been working as a prep cook/line cook for over a year now. The restaurant..."threadSat, 25 Jun 2016 02:44:43 +0000girlcookSat, 25 Jun 2016 02:44:43 +0000#1339559Transgender chefhttp://www.cheftalk.com/t/89842/transgender-chef "]Hi Chefs, My name is Josie and I am a preoperative transwoman who is just getting..."threadSat, 25 Jun 2016 01:12:27 +0000ILOVETHEWEEDSSat, 25 Jun 2016 01:12:27 +0000#1339527Menu Softwarehttp://www.cheftalk.com/t/89830/menu-software "Hi Everyone,   Anyone have a recommendation for a menu design program? Currently..."threadThu, 23 Jun 2016 18:22:12 +0000soussudioThu, 23 Jun 2016 18:22:12 +0000#1339220Job Offer need opinionshttp://www.cheftalk.com/t/89828/job-offer-need-opinions "Hey guys so I'm a Sous Chef at an old fashioned fine dinning restaurant. We make..."threadThu, 23 Jun 2016 17:23:01 +0000jgraeff1Thu, 23 Jun 2016 17:23:01 +0000#1339197Negotiating Sous Chef Salaryhttp://www.cheftalk.com/t/89814/negotiating-sous-chef-salary "Hello, soon I will have a formal interview for a sous chef position-- I was already..."threadTue, 21 Jun 2016 19:16:23 +0000freshbakedTue, 21 Jun 2016 19:16:23 +0000#1338825Reminders of why we do ithttp://www.cheftalk.com/t/89775/reminders-of-why-we-do-it "Okay, obviously I am a chef because I haven't won the lottery yet.  But occasionally we..."threadFri, 17 Jun 2016 05:46:01 +0000PhaedrusFri, 17 Jun 2016 05:46:01 +0000#13376483 lazy managers/ No businesshttp://www.cheftalk.com/t/89771/3-lazy-managers-no-business "Hey guys, I work in a restaurant chain as a cook / chef and they are constantly letting..."threadThu, 16 Jun 2016 21:42:25 +0000girlcookThu, 16 Jun 2016 21:42:25 +0000#1337544Pregnant chefhttp://www.cheftalk.com/t/89760/pregnant-chef "Hi everyone!   I currently work in a small cafe kitchen with only 2 chefs (myself and..."threadThu, 16 Jun 2016 00:09:06 +0000intoyourarmsThu, 16 Jun 2016 00:09:06 +0000#1337376Spanish in the kitchen! Help!http://www.cheftalk.com/t/89728/spanish-in-the-kitchen-help "So I just started a new job a month ago. I had interned at a couple other kitchens but..."threadMon, 13 Jun 2016 00:37:30 +0000nikimouse311Mon, 13 Jun 2016 00:37:30 +0000#1336533How do you dispose of drinks and old ice in your restaurant?http://www.cheftalk.com/t/89686/how-do-you-dispose-of-drinks-and-old-ice-in-your-restaurant "How do you dispose of drinks and old ice in your restaurant? Do you throw them straight..."threadTue, 07 Jun 2016 01:47:43 +0000adlainewcookTue, 07 Jun 2016 01:47:43 +0000#1335319I am a chef and i hate to throwing the food just like nothinghttp://www.cheftalk.com/t/89678/i-am-a-chef-and-i-hate-to-throwing-the-food-just-like-nothing " Have been told to throw all this food (bento food around 40pax) I know for hygiene,..."threadMon, 06 Jun 2016 05:14:14 +0000avezMon, 06 Jun 2016 05:14:14 +0000#1335077Jumping into the Fire or nothttp://www.cheftalk.com/t/89669/jumping-into-the-fire-or-not "The thought of returning to the industry and starting my own place has been haunting my..."threadSun, 05 Jun 2016 03:58:33 +0000PlanethoffSun, 05 Jun 2016 03:58:33 +0000#1334903Blind leading the blindhttp://www.cheftalk.com/t/89662/blind-leading-the-blind "Hello folks In my neck of the woods, the last ten years or so have demonstrated to me..."threadSat, 04 Jun 2016 04:57:59 +0000CronkerSat, 04 Jun 2016 04:57:59 +0000#1334659What Should My Kitchen Manager Be Doing....http://www.cheftalk.com/t/89644/what-should-my-kitchen-manager-be-doing "I have an idea of what role I would like my Kitchen Manager to have. However, his role..."threadThu, 02 Jun 2016 06:18:14 +0000Cook1stThu, 02 Jun 2016 06:18:14 +0000#1334076Today, I FAILED.....the DOH Food Establishment Inspection. http://www.cheftalk.com/t/89643/today-i-failed-the-doh-food-establishment-inspection "So...last week I failed my DOH inspection...I knew they were coming and was..."threadThu, 02 Jun 2016 05:51:59 +0000Cook1stThu, 02 Jun 2016 05:51:59 +0000#1334074Crazy People and Backstabbing in the kitchen....opinions??http://www.cheftalk.com/t/89640/crazy-people-and-backstabbing-in-the-kitchen-opinions "So this is not only a rant, but i also want opinions.    As i have mentioned i am..."threadThu, 02 Jun 2016 00:16:58 +0000KaiqueKuisineThu, 02 Jun 2016 00:16:58 +0000#1334005Tired of the same steaks...proteins in generalhttp://www.cheftalk.com/t/89604/tired-of-the-same-steaks-proteins-in-general "OK, so I change my menu fairly often. I have a lot of leeway to do what I want, as long..."threadSun, 29 May 2016 04:04:27 +0000SomedaySun, 29 May 2016 04:04:27 +0000#1332981Senate votes to scrap programhttp://www.cheftalk.com/t/89586/senate-votes-to-scrap-program "I know this has been covered many times but this is new.  The senate voted to stop the..."threadThu, 26 May 2016 14:26:23 +0000JimyraThu, 26 May 2016 14:26:23 +0000#1332448Line cook to FOH managerhttp://www.cheftalk.com/t/89584/line-cook-to-foh-manager "Hello, I been working at a casual Mexican restaurant for over a year now. I dont want..."threadWed, 25 May 2016 22:33:53 +0000girlcookWed, 25 May 2016 22:33:53 +0000#1332331Too ambitious/bold for my clientelle? http://www.cheftalk.com/t/89568/too-ambitious-bold-for-my-clientelle "I'm changing my menu next week,and deeply want to put a hamachi crudo on the menu. I'm..."threadMon, 23 May 2016 18:38:11 +0000Chef TorrieMon, 23 May 2016 18:38:11 +0000#1331814Using frozen bread doughhttp://www.cheftalk.com/t/89567/using-frozen-bread-dough "Hi, folks. For various reasons, in-house breading is out of the question for me.  Do..."threadMon, 23 May 2016 18:31:14 +0000RaibeauxMon, 23 May 2016 18:31:14 +0000#1331805Interview For Classhttp://www.cheftalk.com/t/89566/interview-for-class "hello my name is Faith Taylor and I am a student at the Art Institute online. I need to..."threadMon, 23 May 2016 14:42:44 +0000TayTaylorMon, 23 May 2016 14:42:44 +0000#1331737The Devil's Meat...http://www.cheftalk.com/t/89557/the-devils-meat "Currently working as a cook in a Puerto Rican restaurant. Home cooking. Authentic...."threadSun, 22 May 2016 03:01:16 +0000RedBeerd CantuSun, 22 May 2016 03:01:16 +0000#1331574What standards do you hold your purveyors to?http://www.cheftalk.com/t/89555/what-standards-do-you-hold-your-purveyors-to "I'm pretty sure purveyors hate me. I KNOW that they love the restaurants money, but..."threadSat, 21 May 2016 16:15:24 +0000Chef TorrieSat, 21 May 2016 16:15:24 +0000#1331525The New Normal " How do we survive" In the new world!http://www.cheftalk.com/t/89554/the-new-normal-how-do-we-survive-in-the-new-world "The new $15 min wage law is going to push hundreds and thousands of restaurants to..."threadSat, 21 May 2016 16:01:42 +0000ChefBillyBSat, 21 May 2016 16:01:42 +0000#1331521How do I warm up Buns for a restaurant?http://www.cheftalk.com/t/89539/how-do-i-warm-up-buns-for-a-restaurant "Should I use a regular food warmer or one that is also a Cooker? Would it warm up..."threadThu, 19 May 2016 15:12:15 +0000marioandpeacjThu, 19 May 2016 15:12:15 +0000#1331071European Style Margarine lmao!http://www.cheftalk.com/t/89535/european-style-margarine-lmao "I've noticed this product creeping up more and more in restaurants, but know nothing..."threadThu, 19 May 2016 07:50:04 +0000CookCobaltThu, 19 May 2016 07:50:04 +0000#1331005