ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Sat, 10 Dec 2016 06:48:39 +0000Mods from hellhttp://www.cheftalk.com/t/91111/mods-from-hell "Alright guys. What's your policy on mods? I have a pretty open policy to current menu..."threadSat, 10 Dec 2016 02:47:35 +0000ChefJess606Sat, 10 Dec 2016 02:47:35 +0000#1370108Got my knife and my cash stolen from work todayhttp://www.cheftalk.com/t/91108/got-my-knife-and-my-cash-stolen-from-work-today "was a $100 knife and lost around 85 bucks in cash   was in my jacket in the office..."threadFri, 09 Dec 2016 06:21:24 +0000Chef BrahFri, 09 Dec 2016 06:21:24 +0000#1369960Buttering the Toast on a Clubhousehttp://www.cheftalk.com/t/91080/buttering-the-toast-on-a-clubhouse "I have always buttered the toast for clubhouses but I have a Chef friend who swears..."threadTue, 06 Dec 2016 04:16:34 +0000JustCookItTue, 06 Dec 2016 04:16:34 +0000#1369293Searing, chilling and reheating.http://www.cheftalk.com/t/91070/searing-chilling-and-reheating "Hey Guys   Just wondering if some pro's could give me a definitive answer on this. Is..."threadSun, 04 Dec 2016 23:23:26 +0000PierreBlackSun, 04 Dec 2016 23:23:26 +0000#1369028Rainbow chard stemshttp://www.cheftalk.com/t/91068/rainbow-chard-stems "Hey does anybody have any techniques for preserving the color in rainbow chard stems...."threadSun, 04 Dec 2016 18:06:25 +0000GrasshoppaSun, 04 Dec 2016 18:06:25 +0000#1368965The best recipe from a cookbookhttp://www.cheftalk.com/t/91059/the-best-recipe-from-a-cookbook "I can honestly say I've not followed a recipe in years. I get ideas and take bits from..."threadSat, 03 Dec 2016 18:24:19 +0000ChipShopManSat, 03 Dec 2016 18:24:19 +0000#1368806What are you doing this winter?http://www.cheftalk.com/t/91053/what-are-you-doing-this-winter "I have to edit down my resume. People see my work history and make assumptions that I..."threadFri, 02 Dec 2016 20:11:58 +0000PeachcreekFri, 02 Dec 2016 20:11:58 +0000#1368668Do you use a pocket knife in the kitchen?http://www.cheftalk.com/t/91049/do-you-use-a-pocket-knife-in-the-kitchen "i love my benchmade griptilian and realized a pocket knife is a great accessory to have..."threadFri, 02 Dec 2016 05:47:36 +0000Chef BrahFri, 02 Dec 2016 05:47:36 +0000#1368575Surviving life as a Commishttp://www.cheftalk.com/t/91039/surviving-life-as-a-commis "So I wanted to get some thoughts from you all about your experiences during your junior..."threadWed, 30 Nov 2016 22:47:04 +0000slipp000Wed, 30 Nov 2016 22:47:04 +0000#1368365First day in full fledged kitchen, what to carry? what to expect?http://www.cheftalk.com/t/91035/first-day-in-full-fledged-kitchen-what-to-carry-what-to-expect "wondering what to carry into work for first day?   also what to expect? "threadWed, 30 Nov 2016 12:18:37 +0000Chef BrahWed, 30 Nov 2016 12:18:37 +0000#1368311Portable Consession Food Stall - Transporting hot oil?http://www.cheftalk.com/t/91033/portable-consession-food-stall-transporting-hot-oil "Hi chefs, My brother and I are currently trying to solve a transportational issue..."threadWed, 30 Nov 2016 07:36:58 +0000pejacoWed, 30 Nov 2016 07:36:58 +0000#1368275Pepper Millhttp://www.cheftalk.com/t/91026/pepper-mill "Anyone have a preferred brand of pepper grinder for the line? I've always been partial..."threadTue, 29 Nov 2016 08:23:35 +0000SomedayTue, 29 Nov 2016 08:23:35 +0000#1368109Octopus coming out to salty.http://www.cheftalk.com/t/90998/octopus-coming-out-to-salty "Trying to diagnose the problem I'm having with octopus coming out too salty. It..."threadFri, 25 Nov 2016 16:38:12 +0000CM-ChefFri, 25 Nov 2016 16:38:12 +0000#1367385Hotel line cook job benefitshttp://www.cheftalk.com/t/90989/hotel-line-cook-job-benefits "Has anyone worked as a line cook for Hilton before? Just got a job as cook...yay..what..."threadThu, 24 Nov 2016 04:26:38 +0000girlcookThu, 24 Nov 2016 04:26:38 +0000#1367156Forum ruleshttp://www.cheftalk.com/t/90978/forum-rules "I remember reading forum rules and have followed them even when I have something to..."threadWed, 23 Nov 2016 07:32:18 +0000oldarpanetWed, 23 Nov 2016 07:32:18 +0000#1366971EGGS!http://www.cheftalk.com/t/90977/eggs "Ok so I read something on the world wide web the other day that said that the original..."threadWed, 23 Nov 2016 06:01:41 +0000GrasshoppaWed, 23 Nov 2016 06:01:41 +0000#1366967Cassouletehttp://www.cheftalk.com/t/90971/cassoulete "Okay, folks- I'm looking for some input on cassoulete.  It's a favorite of mine and..."threadTue, 22 Nov 2016 05:54:01 +0000PhaedrusTue, 22 Nov 2016 05:54:01 +0000#1366803Ten more days! Are you ready?http://www.cheftalk.com/t/90970/ten-more-days-are-you-ready "The new rules for overtime go into effect in ten days!  Is everyone ready?  We have..."threadTue, 22 Nov 2016 05:48:03 +0000PhaedrusTue, 22 Nov 2016 05:48:03 +0000#1366802At what point is a person a 'Chef"?http://www.cheftalk.com/t/90958/at-what-point-is-a-person-a-chef "Okay, so whats in a name. When is a Chef a Chef? Is it with enough time working in..."threadMon, 21 Nov 2016 13:43:47 +0000PeachcreekMon, 21 Nov 2016 13:43:47 +0000#1366580Robot Coupe Vegetable Prep Machineshttp://www.cheftalk.com/t/90956/robot-coupe-vegetable-prep-machines "Any use these machines and willing to share their thoughts?   I'm looking to buy the..."threadMon, 21 Nov 2016 06:27:02 +0000jonfieldsMon, 21 Nov 2016 06:27:02 +0000#1366527What will be the BIG HUGE TREND for 2017????http://www.cheftalk.com/t/90936/what-will-be-the-big-huge-trend-for-2017 "Okay, all you professionals out there. Peachcreek here. So what will it be? The next..."threadFri, 18 Nov 2016 17:35:31 +0000PeachcreekFri, 18 Nov 2016 17:35:31 +0000#1366081Meat/cheese importshttp://www.cheftalk.com/t/90934/meat-cheese-imports "Hi again. I am looking for an importer of charcuterie grade meats and cheeses etc.. I..."threadFri, 18 Nov 2016 01:24:09 +0000NatMat283Fri, 18 Nov 2016 01:24:09 +0000#1365996What say you?http://www.cheftalk.com/t/90924/what-say-you "<a href="http://www.9news.com.au/national/2016/11/17/11/13/row-on-qld-mum-s-eating-area-nappy-ch" target="_blank">http://www.9news.com.au/national/2016/11/17/11/13/row-on-qld-mum-s-eating-area-nappy-ch</a>..."threadThu, 17 Nov 2016 07:00:28 +0000CronkerThu, 17 Nov 2016 07:00:28 +0000#1365774Winter menushttp://www.cheftalk.com/t/90906/winter-menus "You guys doing anything fun/different for upcoming winter menus?   I'm experimenting..."threadTue, 15 Nov 2016 04:18:04 +0000SomedayTue, 15 Nov 2016 04:18:04 +0000#1365405Wanting to go learn in france?? good or bad ideahttp://www.cheftalk.com/t/90894/wanting-to-go-learn-in-france-good-or-bad-idea "Hi i am currently in culinary school doing my first year and working in a fine dining..."threadSun, 13 Nov 2016 23:12:40 +0000antoineSSun, 13 Nov 2016 23:12:40 +0000#1365145New "Vietnamese" restaurant - ideas?http://www.cheftalk.com/t/90885/new-vietnamese-restaurant-ideas "Hey, good folk! I'm about to embark on the opening of a new Viet restaurant in my towns..."threadSat, 12 Nov 2016 21:56:59 +0000CronkerSat, 12 Nov 2016 21:56:59 +0000#1364610Red Robin Line cook set uphttp://www.cheftalk.com/t/90884/red-robin-line-cook-set-up "Hey guys im excited I have an interview with Red Robin in a few days for line cook, Do..."threadSat, 12 Nov 2016 21:33:14 +0000girlcookSat, 12 Nov 2016 21:33:14 +0000#1364604Its hard working with new grads from culinary schoolhttp://www.cheftalk.com/t/90875/its-hard-working-with-new-grads-from-culinary-school "Argggg.what the hell might have to start drinking again"threadSat, 12 Nov 2016 04:44:31 +0000dougbeutlerSat, 12 Nov 2016 04:44:31 +0000#1364379Wings!http://www.cheftalk.com/t/90874/wings "So i am at the casino "San Manuel" here in Ca.  had some dinner at "Rock n' Brew"  the..."threadSat, 12 Nov 2016 01:46:12 +0000ldiatoneSat, 12 Nov 2016 01:46:12 +0000#1364374Undercut by the Competition!http://www.cheftalk.com/t/90866/undercut-by-the-competition "Hello, this is my first time posting in the professional forum. My name is Luis, I..."threadThu, 10 Nov 2016 15:56:46 +0000Luis de VenceThu, 10 Nov 2016 15:56:46 +0000#1364159Salsa Verde and Our Pals at the Health Departmenthttp://www.cheftalk.com/t/90859/salsa-verde-and-our-pals-at-the-health-department "Hey friends   I'm working for a small fast casual chain, and every 5 inspections or..."threadThu, 10 Nov 2016 00:12:00 +0000modchefThu, 10 Nov 2016 00:12:00 +0000#1364046New Kitchen Nightmare, bit of help required!http://www.cheftalk.com/t/90853/new-kitchen-nightmare-bit-of-help-required "Hello Everyone!   I have just started with a new company to revamp their menus, sort..."threadWed, 09 Nov 2016 09:04:02 +0000mikefromzimWed, 09 Nov 2016 09:04:02 +0000#1363961professional chefs. do you have any time when you are not cooking. do you read etc?http://www.cheftalk.com/t/90799/professional-chefs-do-you-have-any-time-when-you-are-not-cooking-do-you-read-etc "For me I have both a lot of passion and a little talent that could be honed in the..."threadWed, 02 Nov 2016 18:08:07 +0000chalkdustWed, 02 Nov 2016 18:08:07 +0000#1362812Does It Irritate You?http://www.cheftalk.com/t/90795/does-it-irritate-you "Another random thought from a random mind.  Does it irritate you to death for grocery..."threadWed, 02 Nov 2016 02:16:43 +0000RaibeauxWed, 02 Nov 2016 02:16:43 +0000#1362715Hominehttp://www.cheftalk.com/t/90791/homine "Homine is my favorite you can cook the heck out of it. I wanna make a homine porchini..."threadTue, 01 Nov 2016 23:28:05 +0000MustaroadTue, 01 Nov 2016 23:28:05 +0000#1362695Smoked Prime Rib Ribeyeshttp://www.cheftalk.com/t/90790/smoked-prime-rib-ribeyes "Hello.  Thinking of trying something with a boneless rib.  Normally, I'd just do it and..."threadTue, 01 Nov 2016 22:16:58 +0000RaibeauxTue, 01 Nov 2016 22:16:58 +0000#1362689what is important if one wants to open food truckhttp://www.cheftalk.com/t/90773/what-is-important-if-one-wants-to-open-food-truck "skill set wise   I am a talented home cook with some restaurant experience.  I was..."threadMon, 31 Oct 2016 18:18:03 +0000chalkdustMon, 31 Oct 2016 18:18:03 +0000#1362434Planning working at Cruise Ship soonhttp://www.cheftalk.com/t/90724/planning-working-at-cruise-ship-soon "I was planning working in Cruise Ship soon, anything need to take note?  Any pros can..."threadMon, 24 Oct 2016 10:15:10 +0000avezMon, 24 Oct 2016 10:15:10 +0000#1361272Need Recommendation from Cheftalkhttp://www.cheftalk.com/t/90719/need-recommendation-from-cheftalk "  Dear Chef-Talk Folks       I am writing to ask about recommendations regarding..."threadSun, 23 Oct 2016 13:21:51 +0000Mal TensaiSun, 23 Oct 2016 13:21:51 +0000#1361071what is the shelf life of the cryogenically frozen foamhttp://www.cheftalk.com/t/90713/what-is-the-shelf-life-of-the-cryogenically-frozen-foam "hello so guys quick question when we bath a foam in liquid nitrogen (20 seconds ) and..."threadSat, 22 Oct 2016 19:55:47 +0000ViditArenSat, 22 Oct 2016 19:55:47 +0000#1360950Menu / Product Questionhttp://www.cheftalk.com/t/90711/menu-product-question " Hey Guys I am in the process of opening up a crab restaurant. Our main item will be..."threadSat, 22 Oct 2016 16:41:10 +0000Jason JeffersonSat, 22 Oct 2016 16:41:10 +0000#1360930Pricing / Product Qhttp://www.cheftalk.com/t/90710/pricing-product-q "SORRY DELETE POST PLEASE. "threadSat, 22 Oct 2016 16:37:23 +0000Jason JeffersonSat, 22 Oct 2016 16:37:23 +0000#1360929liquid nitrogenhttp://www.cheftalk.com/t/90702/liquid-nitrogen "hello    so guys quick question  when we bath a foam in liquid nitrogen (20 seconds..."threadFri, 21 Oct 2016 13:42:36 +0000ViditArenFri, 21 Oct 2016 13:42:36 +0000#1360741Holding Baozi during servicehttp://www.cheftalk.com/t/90696/holding-baozi-during-service "Hey all, I'm thinking about doing Baozi (Chinese steamed buns) as a special by making..."threadThu, 20 Oct 2016 15:55:21 +0000Tooshortu2Thu, 20 Oct 2016 15:55:21 +0000#1360590Chef Schedulehttp://www.cheftalk.com/t/90693/chef-schedule "Hello! ​So I recently received my first chef position and the restaurant is set to open..."threadThu, 20 Oct 2016 01:23:28 +0000freshbakedThu, 20 Oct 2016 01:23:28 +0000#1360536Chains vs Independent? What's your experience been?http://www.cheftalk.com/t/90676/chains-vs-independent-whats-your-experience-been "Did you learn more from corporate or independent? Maybe it makes no difference at all? "threadMon, 17 Oct 2016 20:25:25 +0000Cook1stMon, 17 Oct 2016 20:25:25 +0000#1360118Duck Breast Weeps All over Plate?http://www.cheftalk.com/t/90675/duck-breast-weeps-all-over-plate "Hey, so we just put a duck breast on the menu and no matter how long I let it rest, it..."threadMon, 17 Oct 2016 20:04:31 +0000GrasshoppaMon, 17 Oct 2016 20:04:31 +0000#1360112Failing Practical exam for CC twicehttp://www.cheftalk.com/t/90673/failing-practical-exam-for-cc-twice "Need some guidance!!! I practiced at least ten times, gone over everything that I..."threadMon, 17 Oct 2016 19:39:39 +0000SavoreachflavorMon, 17 Oct 2016 19:39:39 +0000#1360109Today was my last day as Executive Chef...now what?http://www.cheftalk.com/t/90660/today-was-my-last-day-as-executive-chef-now-what "First I would like to say...the cheftalk community was correct... I should have left..."threadSun, 16 Oct 2016 01:44:31 +0000Cook1stSun, 16 Oct 2016 01:44:31 +0000#1359811I FINALLY DID IT!http://www.cheftalk.com/t/90659/i-finally-did-it "Well after 12 years of busting my butt day in and day out in this industry. I finally..."threadSat, 15 Oct 2016 17:14:03 +0000Dadof3g1bSat, 15 Oct 2016 17:14:03 +0000#1359740