ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Wed, 26 Nov 2014 13:28:56 +0000Anyone get their chefs coat tailored? Especially thinner guys?http://www.cheftalk.com/t/83023/anyone-get-their-chefs-coat-tailored-especially-thinner-guys "I'm 5'9 160 lbs w/ an athletic/muscular build. Recently bought a chefs jacket as its..."threadTue, 25 Nov 2014 20:00:21 +0000westbigballinTue, 25 Nov 2014 20:00:21 +0000#1184806Starting an Intership in a professional kitchenhttp://www.cheftalk.com/t/83001/starting-an-intership-in-a-professional-kitchen "Hi All   I am new to the forum and wanted to know any pointers for someone self..."threadMon, 24 Nov 2014 17:43:01 +0000ChefFeeMon, 24 Nov 2014 17:43:01 +0000#1184430First Gighttp://www.cheftalk.com/t/82993/first-gig "Hey everyone!    So, I just got my first cdc job in a small 30 seat restaurant. The..."threadMon, 24 Nov 2014 04:41:38 +0000noodles25Mon, 24 Nov 2014 04:41:38 +0000#1184319Respected Chefshttp://www.cheftalk.com/t/82978/respected-chefs "Hello Chefs I would like to appear for this esteemed exam and would like to make a..."threadSun, 23 Nov 2014 05:02:41 +0000Chef ASRSun, 23 Nov 2014 05:02:41 +0000#1184097Lamb and mint pesto app ideas?http://www.cheftalk.com/t/82954/lamb-and-mint-pesto-app-ideas "I'm trolling shamelessly for app ideas involving lamb and mint pesto...my current idea..."threadFri, 21 Nov 2014 04:49:46 +0000foodslingerFri, 21 Nov 2014 04:49:46 +0000#1183623Which type of potato is best for baking then holding for a couple of hours?http://www.cheftalk.com/t/82952/which-type-of-potato-is-best-for-baking-then-holding-for-a-couple-of-hours "How do we prevent a potato that has been baked then held from firming up and losing its..."threadFri, 21 Nov 2014 02:13:27 +0000laurenluluFri, 21 Nov 2014 02:13:27 +0000#1183592Vacuum pack machine help.http://www.cheftalk.com/t/82938/vacuum-pack-machine-help "I looking to buy this vacuum pack..."threadWed, 19 Nov 2014 10:51:29 +0000kirkunitWed, 19 Nov 2014 10:51:29 +0000#1183100What specials are you running?http://www.cheftalk.com/t/82937/what-specials-are-you-running "Post pictures with descriptions of the stuff you're making.  "threadWed, 19 Nov 2014 05:42:03 +0000miseWed, 19 Nov 2014 05:42:03 +0000#1183061Old school vs. 'New' school chefshttp://www.cheftalk.com/t/82924/old-school-vs-new-school-chefs "Got into a heated, yet jovial discussion with the crew about old school versus the..."threadMon, 17 Nov 2014 22:33:39 +0000Jim BermanMon, 17 Nov 2014 22:33:39 +0000#1182637looking for Book Becasse by Justin Northhttp://www.cheftalk.com/t/82916/looking-for-book-becasse-by-justin-north "Can anyone help me find the book Becasse by Justin North I can only find a ebook..."threadMon, 17 Nov 2014 00:07:29 +0000chef-nickbestMon, 17 Nov 2014 00:07:29 +0000#1182367Savory or sweethttp://www.cheftalk.com/t/82908/savory-or-sweet "A"threadSun, 16 Nov 2014 13:56:53 +0000J122889Sun, 16 Nov 2014 13:56:53 +0000#1182203It's Not the Least Bit Absurd to Gross $1000,000 Busting Your Hump Just to Put 30k in Your Pocket?http://www.cheftalk.com/t/82904/its-not-the-least-bit-absurd-to-gross-1000-000-busting-your-hump-just-to-put-30k-in-your-pocket "Well, can anyone justify this insanity?"threadSun, 16 Nov 2014 02:41:26 +0000MaxSSun, 16 Nov 2014 02:41:26 +0000#1182099Any Restaurants Make More Than 6% Profit?http://www.cheftalk.com/t/82892/any-restaurants-make-more-than-6-profit "Not talking about profit margins.  Just want to know, after food, labor and everyone..."threadSat, 15 Nov 2014 04:51:10 +0000MaxSSat, 15 Nov 2014 04:51:10 +0000#1181897What's On Your Menu? - Topic: Duck - November 2014 http://www.cheftalk.com/t/82879/whats-on-your-menu-topic-duck-november-2014 "Nicko posted a thread in August       I thought it was a great thread with lots of..."threadFri, 14 Nov 2014 05:12:18 +0000cheflayneFri, 14 Nov 2014 05:12:18 +0000#1181570Executive chef salaryhttp://www.cheftalk.com/t/82877/executive-chef-salary "     I'm currently a sous chef in a local 70 seat restaurant. I am being promoted to..."threadFri, 14 Nov 2014 00:28:12 +0000pajakeFri, 14 Nov 2014 00:28:12 +0000#1181486How to deal with customers who bring in outside beverages?http://www.cheftalk.com/t/82876/how-to-deal-with-customers-who-bring-in-outside-beverages "This is probably more an "owner/operator" question than a chef question, but we have a..."threadFri, 14 Nov 2014 00:01:19 +0000CapeCodChefFri, 14 Nov 2014 00:01:19 +0000#1181482Job Title: Description: Sous Chef / Entrepreneurhttp://www.cheftalk.com/t/82873/job-title-description-sous-chef-entrepreneur "Please contact:     Robert Parody | Club..."threadThu, 13 Nov 2014 18:37:02 +0000bobbyppThu, 13 Nov 2014 18:37:02 +0000#1181430How do professional chefs handle their weight?http://www.cheftalk.com/t/82871/how-do-professional-chefs-handle-their-weight "Hi,   I will soon be starting culinary school and I have never been a moderate eater...."threadThu, 13 Nov 2014 14:37:00 +0000SedefThu, 13 Nov 2014 14:37:00 +0000#1181372Eggplant http://www.cheftalk.com/t/82859/eggplant "I never worked with egg plant but I really want to play around with it. I don't want..."threadWed, 12 Nov 2014 19:40:00 +0000theculinarykidWed, 12 Nov 2014 19:40:00 +0000#1181150Increasing profitability, even the obvious things I might be missing.http://www.cheftalk.com/t/82855/increasing-profitability-even-the-obvious-things-i-might-be-missing " Hello everybody, this is my first post and i look forward to some great feedback. I..."threadWed, 12 Nov 2014 13:55:02 +0000ChumSlamWed, 12 Nov 2014 13:55:02 +0000#118108080 Seat Restaurant / $6,000 Rent / $30 Per Person Check Average / $600,000 Gross //// What Could Net Profit Be?http://www.cheftalk.com/t/82854/80-seat-restaurant-6-000-rent-30-per-person-check-average-600-000-gross-what-could-net-profit-be "I'm looking at opening a restaurant with the above projected figures. After paying the..."threadWed, 12 Nov 2014 13:48:38 +0000MaxSWed, 12 Nov 2014 13:48:38 +0000#1181079Bubbles in Hollandaise Saucehttp://www.cheftalk.com/t/82843/bubbles-in-hollandaise-sauce "Anyone else have this problems sometimes?   Little tiny bubbles that reduces the..."threadTue, 11 Nov 2014 08:04:34 +0000SoubiseTue, 11 Nov 2014 08:04:34 +0000#1180744Joe Bastianich Claims Restaurant Makes 20% Profithttp://www.cheftalk.com/t/82840/joe-bastianich-claims-restaurant-makes-20-profit "In Joe Bastianich's book he claims one of his restaurant makes 20% profit. I am a..."threadTue, 11 Nov 2014 00:23:56 +0000MaxSTue, 11 Nov 2014 00:23:56 +0000#1180683What do I order for french fries if I have a Robo Coup R2 Dicehttp://www.cheftalk.com/t/82838/what-do-i-order-for-french-fries-if-i-have-a-robo-coup-r2-dice "As the title reads, what disc is used for french fries?  I know we got a set but we..."threadMon, 10 Nov 2014 22:03:47 +0000kirayngMon, 10 Nov 2014 22:03:47 +0000#1180656I want to thank you all...all of you.http://www.cheftalk.com/t/82832/i-want-to-thank-you-all-all-of-you "I came onto this site just over a year ago. I had been searching for a site just like..."threadMon, 10 Nov 2014 05:51:04 +0000RedBeerd CantuMon, 10 Nov 2014 05:51:04 +0000#1180561Is a private chef gig more difficult than restaurant chef?http://www.cheftalk.com/t/82831/is-a-private-chef-gig-more-difficult-than-restaurant-chef "Ive been working mostly fine dining for over 13 years- mainly in pastry (because I..."threadMon, 10 Nov 2014 03:49:30 +0000Vegi03Mon, 10 Nov 2014 03:49:30 +0000#1180540What should I cook for the first time as a private chef?http://www.cheftalk.com/t/82827/what-should-i-cook-for-the-first-time-as-a-private-chef "I have been working in fine dining restaurants for 12 years and recently got hired by a..."threadSun, 09 Nov 2014 18:46:58 +0000Vegi03Sun, 09 Nov 2014 18:46:58 +0000#1180431Beginning Sous Chef looking for advicehttp://www.cheftalk.com/t/82819/beginning-sous-chef-looking-for-advice "I just got a promotion to sous chef in my company.  I worked in Ohio, and we opened a..."threadSun, 09 Nov 2014 05:54:24 +0000xtratrestrialSun, 09 Nov 2014 05:54:24 +0000#1180304Need Help : Menu consultant http://www.cheftalk.com/t/82810/need-help-menu-consultant "Hi guys,   Im new to the forum!  First, a little background information about myself...."threadFri, 07 Nov 2014 14:33:46 +0000iamjohnnyFri, 07 Nov 2014 14:33:46 +0000#1179942Where should spices hit you?http://www.cheftalk.com/t/82799/where-should-spices-hit-you "Hello I haven't actually ever been taught this but I always got the impression that..."threadThu, 06 Nov 2014 20:35:21 +0000ChrisBristolThu, 06 Nov 2014 20:35:21 +0000#1179785Sysco Product Line Comparisonhttp://www.cheftalk.com/t/82798/sysco-product-line-comparison "Most of the restaurants I've worked in were more from-scratch, but always had a few..."threadThu, 06 Nov 2014 20:30:51 +0000caitlionThu, 06 Nov 2014 20:30:51 +0000#1179782apprentice problem http://www.cheftalk.com/t/82790/apprentice-problem "Hi new here sorry if this is the wrong area for this post. So we have had this..."threadThu, 06 Nov 2014 00:42:39 +0000jpw251Thu, 06 Nov 2014 00:42:39 +0000#1179604Great opportunity in Independence, Californiahttp://www.cheftalk.com/t/82785/great-opportunity-in-independence-california "Hey guys. I'm posting this here because I think it's a great opportunity for someone..."threadWed, 05 Nov 2014 19:47:06 +0000zzyzxWed, 05 Nov 2014 19:47:06 +0000#1179545Menu mistakes!http://www.cheftalk.com/t/82762/menu-mistakes "Hi Folks, Has anyone ever complained to you about chicken wings? I had one the other..."threadTue, 04 Nov 2014 06:27:58 +0000ChefzoneTue, 04 Nov 2014 06:27:58 +0000#1179009Issues as new Executive Chef working with long term employees and ownershttp://www.cheftalk.com/t/82745/issues-as-new-executive-chef-working-with-long-term-employees-and-owners "So, I was recently hired to be the Executive Chef at a casual restaurant. Previously I..."threadMon, 03 Nov 2014 06:33:56 +0000Steve WestMon, 03 Nov 2014 06:33:56 +0000#1178605kitchen equipment questionshttp://www.cheftalk.com/t/82731/kitchen-equipment-questions "Hi, We are trying to open a commercial kitchen and small event space (~40 people). We..."threadSat, 01 Nov 2014 23:56:31 +0000djavamomSat, 01 Nov 2014 23:56:31 +0000#1178359my head chef can't cookhttp://www.cheftalk.com/t/82730/my-head-chef-cant-cook "My executive chef can't cook. I've seen him cook once in 6 months. It was a medium well..."threadSat, 01 Nov 2014 12:16:50 +0000anypillsSat, 01 Nov 2014 12:16:50 +0000#1178231Counting free product in Inventoryhttp://www.cheftalk.com/t/82726/counting-free-product-in-inventory "Hey fellow chefs, I am new to this so bare with me. I have been in the industry for..."threadSat, 01 Nov 2014 01:54:36 +0000canmoresargeSat, 01 Nov 2014 01:54:36 +0000#1178177Reheating Mashed Potatoeshttp://www.cheftalk.com/t/82702/reheating-mashed-potatoes "We've tried making smaller batches of our garlic mashed potatoes but we can't predict..."threadThu, 30 Oct 2014 01:31:36 +0000aej129Thu, 30 Oct 2014 01:31:36 +0000#1177673career advice for a sous chef?http://www.cheftalk.com/t/82692/career-advice-for-a-sous-chef "First off let me apologize if I'm posting this question in the wrong thread. I'm new to..."threadWed, 29 Oct 2014 06:28:02 +0000daku1227Wed, 29 Oct 2014 06:28:02 +0000#1177448Motivation http://www.cheftalk.com/t/82689/motivation "What are your thoughts on keeping the kitchen staff interested in daily tasks,"threadWed, 29 Oct 2014 03:01:16 +0000RoccoWed, 29 Oct 2014 03:01:16 +0000#1177416Salary/labor cost questionhttp://www.cheftalk.com/t/82688/salary-labor-cost-question "How common is it for salaried employees to be included in the kitchen labor cost? My..."threadWed, 29 Oct 2014 02:37:40 +0000GrandeWed, 29 Oct 2014 02:37:40 +0000#1177410Apprenticetrouble, nervousnesshttp://www.cheftalk.com/t/82684/apprenticetrouble-nervousness "Heyya, People   I am an apprentice. And I have a little problem. I really hope that..."threadWed, 29 Oct 2014 01:12:24 +0000ChopChopWed, 29 Oct 2014 01:12:24 +0000#11773594 components/things look for when critiqeing the foodhttp://www.cheftalk.com/t/82681/4-components-things-look-for-when-critiqeing-the-food "Hi! i'm new here, can someone help me please. what are 4 components chefs looking for..."threadTue, 28 Oct 2014 21:41:13 +0000Zuzavincent91Tue, 28 Oct 2014 21:41:13 +0000#1177333What is your opinion on music playing in the kitchen? http://www.cheftalk.com/t/82676/what-is-your-opinion-on-music-playing-in-the-kitchen "Hello What is your opinion on music playing in the kitchen?  Personally I get..."threadTue, 28 Oct 2014 12:18:54 +0000ChrisBristolTue, 28 Oct 2014 12:18:54 +0000#1177214advance chef traininghttp://www.cheftalk.com/t/82673/advance-chef-training "Hello my name is Mark from Puerto Rico. I am looking for some training or seminar, for..."threadTue, 28 Oct 2014 00:56:38 +0000oopsTue, 28 Oct 2014 00:56:38 +0000#1177102Technique identification http://www.cheftalk.com/t/82664/technique-identification "Any idea what the name of this technique is? It's described as "asparagus in asparagus..."threadMon, 27 Oct 2014 04:18:03 +0000chefJeff808Mon, 27 Oct 2014 04:18:03 +0000#1176649Help Please! Need to identify truffel or mushroom?http://www.cheftalk.com/t/82663/help-please-need-to-identify-truffel-or-mushroom "<a href="https://m.facebook.com/photo.php?fbid=10204701205311398&amp;id=1274323183" target="_blank">https://m.facebook.com/photo.php?fbid=10204701205311398&amp;id=1274323183</a>..."threadMon, 27 Oct 2014 03:32:18 +0000staceygMon, 27 Oct 2014 03:32:18 +0000#1176640Micro restaurant...need some menu ideashttp://www.cheftalk.com/t/82655/micro-restaurant-need-some-menu-ideas "Hello to all    It's my first posting..with any and all ideas appreciated   In two..."threadSun, 26 Oct 2014 14:25:28 +0000neilthechefSun, 26 Oct 2014 14:25:28 +0000#1176508Commercial rental property owners, chefs, restaurateurs: break on rent when opening?http://www.cheftalk.com/t/82646/commercial-rental-property-owners-chefs-restaurateurs-break-on-rent-when-opening "So, I'm two days shy of paying my security deposit on a wee storefront in the..."threadSat, 25 Oct 2014 00:52:05 +0000Alisha NicoleSat, 25 Oct 2014 00:52:05 +0000#1176260