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, 04 Mar 2015 22:45:28 +0000Anyone have a countertop fryer in their kitchen?http://www.cheftalk.com/t/85018/anyone-have-a-countertop-fryer-in-their-kitchen "Our tiny kitchen has no deep fryer, and that's fine by me. No mess. No smell. No Oil..."threadWed, 04 Mar 2015 12:21:20 +0000CapeCodChefWed, 04 Mar 2015 12:21:20 +0000#1215352Who would you rather work with? Hard working or naturally talented?http://www.cheftalk.com/t/85012/who-would-you-rather-work-with-hard-working-or-naturally-talented "Would you rather have a chef (or line cook)working for you who is naturally more..."threadWed, 04 Mar 2015 01:03:52 +0000ChrisBristolWed, 04 Mar 2015 01:03:52 +0000#1215253NY raises wages 2.50http://www.cheftalk.com/t/85007/ny-raises-wages-2-50 "NY has decided to raise tipped wage workers from $5 to 7.50 at once staring at the end..."threadTue, 03 Mar 2015 13:25:03 +0000chef hanzTue, 03 Mar 2015 13:25:03 +0000#1215084Limiting modificationshttp://www.cheftalk.com/t/84996/limiting-modifications "So I'm running a sandwich shop in a pretty ritzy part of town where we've finally hit..."threadTue, 03 Mar 2015 00:16:40 +0000frostythespiderTue, 03 Mar 2015 00:16:40 +0000#1214882Does nutrition play a role when you're creating new dishes?http://www.cheftalk.com/t/84988/does-nutrition-play-a-role-when-youre-creating-new-dishes "As March is "National Nutrition Month," we'd love to understand the role that nutrition..."threadSun, 01 Mar 2015 16:36:43 +0000KarenAndAndrewSun, 01 Mar 2015 16:36:43 +0000#1214448Minimum food charge for banquet/party function http://www.cheftalk.com/t/84967/minimum-food-charge-for-banquet-party-function "Let's try this again.   How long has the industry been enforcing a minimum charge for..."threadSat, 28 Feb 2015 18:36:07 +0000oldschool1982Sat, 28 Feb 2015 18:36:07 +0000#1214005Hi im new herehttp://www.cheftalk.com/t/84954/hi-im-new-here "Hi my name is jeff im a line cook and culinary school student in Portland OR. ive been..."threadSat, 28 Feb 2015 03:42:10 +0000jefflSat, 28 Feb 2015 03:42:10 +0000#1213778Whats in your knife kit?http://www.cheftalk.com/t/84952/whats-in-your-knife-kit "What do you carry on a Dailey basis? what do you carry it in?"threadSat, 28 Feb 2015 03:06:32 +0000jefflSat, 28 Feb 2015 03:06:32 +0000#1213764Prime Rib Butchery and useshttp://www.cheftalk.com/t/84949/prime-rib-butchery-and-uses "I love prime rib and want to make sure that I am utilizing this cut to it's fullest..."threadFri, 27 Feb 2015 20:55:02 +0000trizzishFri, 27 Feb 2015 20:55:02 +0000#1213714When should I add the herbs to Spaghetti Bolognese?http://www.cheftalk.com/t/84890/when-should-i-add-the-herbs-to-spaghetti-bolognese "I'm gonna make a spaghetti  Bolognese tomorrow. I generally add some dry herbs to it...."threadTue, 24 Feb 2015 01:32:41 +0000ChrisBristolTue, 24 Feb 2015 01:32:41 +0000#1212679Chef who over salts everything!http://www.cheftalk.com/t/84888/chef-who-over-salts-everything "I started at a new place recently and its going great except a few minor issues...."threadMon, 23 Feb 2015 22:14:36 +0000YoungjediNYCMon, 23 Feb 2015 22:14:36 +0000#1212640How to get food out in a timely manner without a host?http://www.cheftalk.com/t/84882/how-to-get-food-out-in-a-timely-manner-without-a-host "I work at a restaurant near multiple event venues and we do not have a host. I've never..."threadMon, 23 Feb 2015 06:08:15 +0000westbigballinMon, 23 Feb 2015 06:08:15 +0000#1212422Sanitation warm > Sanitation hot ???http://www.cheftalk.com/t/84863/sanitation-warm-sanitation-hot "So I was talking to the distributors about water sanitation in our sink. He mentioned..."threadSat, 21 Feb 2015 22:06:46 +0000lao0Sat, 21 Feb 2015 22:06:46 +0000#1211975Issues with flat-top/drawer cooler combohttp://www.cheftalk.com/t/84856/issues-with-flat-top-drawer-cooler-combo "Hey guys, I was hoping you might have some experience in dealing with a somewhat simple..."threadSat, 21 Feb 2015 00:41:01 +0000frostythespiderSat, 21 Feb 2015 00:41:01 +0000#1211696Chocolate Sauce Keeps Getting Thickerhttp://www.cheftalk.com/t/84854/chocolate-sauce-keeps-getting-thicker "Hi-   We make a chocolate sauce comprised of melted Callebaut dark chocolate, 1/2 and..."threadFri, 20 Feb 2015 22:58:52 +0000MaxSFri, 20 Feb 2015 22:58:52 +0000#1211675Got to profile a few non-celebrity, celebrity chefs....http://www.cheftalk.com/t/84851/got-to-profile-a-few-non-celebrity-celebrity-chefs "I had the opportunity to freelance a piece for The Braiser about chefs that are..."threadFri, 20 Feb 2015 18:14:59 +0000Jim BermanFri, 20 Feb 2015 18:14:59 +0000#1211620dear chefs.http://www.cheftalk.com/t/84840/dear-chefs "I'm am 18 years old now. And I have been working in fine dinning kitchens for 2 years..."threadThu, 19 Feb 2015 04:09:47 +0000commisThu, 19 Feb 2015 04:09:47 +0000#1211185Life Advice and Career Change/Modification for a Sous Chefhttp://www.cheftalk.com/t/84801/life-advice-and-career-change-modification-for-a-sous-chef "So basically I've sous'ed for the last 2 and a half years at two places and have..."threadTue, 17 Feb 2015 03:18:27 +0000linecook854Tue, 17 Feb 2015 03:18:27 +0000#1210564first cook / line cook http://www.cheftalk.com/t/84793/first-cook-line-cook "Hi... My name is Mark, i am from Puerto Rico. I am looking for a oportunity in florida..."threadMon, 16 Feb 2015 01:22:45 +0000oopsMon, 16 Feb 2015 01:22:45 +0000#1210308Honeycombhttp://www.cheftalk.com/t/84792/honeycomb "I made some honeycomb for the first time yesterday at work. I put sugar and golden..."threadMon, 16 Feb 2015 00:48:12 +0000ChrisBristolMon, 16 Feb 2015 00:48:12 +0000#1210304Veal Stock Methodshttp://www.cheftalk.com/t/84791/veal-stock-methods "OK so we use a lot of brown veal stock in the winter months and there seems to be..."threadSun, 15 Feb 2015 22:49:51 +0000linecook854Sun, 15 Feb 2015 22:49:51 +0000#1210294How did your V-Day go?http://www.cheftalk.com/t/84787/how-did-your-v-day-go "My sucked donkey balls.  Literally one of the top five monkey fucks in my entire..."threadSun, 15 Feb 2015 07:22:10 +0000PhaedrusSun, 15 Feb 2015 07:22:10 +0000#1210145need help finding Specialty purveyors in the greater Los Angeles areahttp://www.cheftalk.com/t/84772/need-help-finding-specialty-purveyors-in-the-greater-los-angeles-area "Hi Cheftalk   I am a chef of 21 years who recently moved to Los Angeles from the east..."threadFri, 13 Feb 2015 16:05:47 +0000ChefJJVezinaFri, 13 Feb 2015 16:05:47 +0000#1209803Have I made the right choicr?http://www.cheftalk.com/t/84712/have-i-made-the-right-choicr "Ok, Im going to be in NYC next week for a few days and decided on Daniel even though it..."threadWed, 11 Feb 2015 21:51:15 +0000LagomWed, 11 Feb 2015 21:51:15 +0000#1209374Warm potato saladhttp://www.cheftalk.com/t/84711/warm-potato-salad "We are looking to serve a warm potato salad on our menu, and I am struggling to think..."threadWed, 11 Feb 2015 19:15:12 +0000Thom CWed, 11 Feb 2015 19:15:12 +0000#1209365cilantro sauce or glace for platinghttp://www.cheftalk.com/t/84707/cilantro-sauce-or-glace-for-plating "Any sugestion for plating with cilantro sauce or glace"threadWed, 11 Feb 2015 13:34:12 +0000oopsWed, 11 Feb 2015 13:34:12 +0000#1209312My first professional kitchen shift since 2003 starts this Saturday!http://www.cheftalk.com/t/84706/my-first-professional-kitchen-shift-since-2003-starts-this-saturday " So I’m friends (more acquaintances) with a chef de cuisine at an up and coming..."threadWed, 11 Feb 2015 13:00:07 +0000Le PlongeurWed, 11 Feb 2015 13:00:07 +0000#1209303How to get startedhttp://www.cheftalk.com/t/84678/how-to-get-started "I'm looking to get started as being a personal Chef but I have no idea on how to get..."threadTue, 10 Feb 2015 03:11:59 +0000cheftraysmithTue, 10 Feb 2015 03:11:59 +0000#1208856Whats your Favorite podcast about cooking.http://www.cheftalk.com/t/84674/whats-your-favorite-podcast-about-cooking "You’re absolutely rite and we apologize and would still like to know what your favorite..."threadMon, 09 Feb 2015 22:30:45 +0000behindthegrillMon, 09 Feb 2015 22:30:45 +0000#1208805Microgreen Usehttp://www.cheftalk.com/t/84670/microgreen-use "Hi Chefs,   I am looking to get a little insight into microgreen use. Do you use them..."threadMon, 09 Feb 2015 19:35:06 +0000MDeckleverMon, 09 Feb 2015 19:35:06 +0000#1208750Biggest Problems For Inexperienced Restaurant Ownerhttp://www.cheftalk.com/t/84658/biggest-problems-for-inexperienced-restaurant-owner "When a restaurant is opened by a completely inexperienced (in the restaurant..."threadSun, 08 Feb 2015 16:19:54 +0000RaibeauxSun, 08 Feb 2015 16:19:54 +0000#1208427Which Induction Range To Buyhttp://www.cheftalk.com/t/84657/which-induction-range-to-buy "Hi.  I'm in the market (again) for an induction range, around 3500 watts.  I have had..."threadSun, 08 Feb 2015 16:15:12 +0000RaibeauxSun, 08 Feb 2015 16:15:12 +0000#1208419Tweaking Resume - Need Help/Suggestionshttp://www.cheftalk.com/t/84650/tweaking-resume-need-help-suggestions "Hello Everyone, I live in one of the bigger food cities in the south and as I have come..."threadSun, 08 Feb 2015 04:37:09 +0000markherm13Sun, 08 Feb 2015 04:37:09 +0000#1208307KITCHEN NEEDS EQUIPMENT UPGRADE...URGENT!!http://www.cheftalk.com/t/84644/kitchen-needs-equipment-upgrade-urgent "Chefs, Food & Beverage can you guys assist me kindly to prepare a list of modern..."threadSat, 07 Feb 2015 04:34:21 +0000ScotchBonnetSat, 07 Feb 2015 04:34:21 +0000#1208121Kitchen Injurieshttp://www.cheftalk.com/t/84643/kitchen-injuries "I was cleaning a tomato slicer today at work when I accidentally sliced my pinky..."threadSat, 07 Feb 2015 03:37:56 +0000ChefMannyDLMSat, 07 Feb 2015 03:37:56 +0000#1208111A strange developement http://www.cheftalk.com/t/84642/a-strange-developement "At work for reasons unknown to me they have decided that all the walk in coolers,..."threadSat, 07 Feb 2015 03:10:23 +0000ChefMannyDLMSat, 07 Feb 2015 03:10:23 +0000#1208109Walked out of a kitchen because of bullying http://www.cheftalk.com/t/84629/walked-out-of-a-kitchen-because-of-bullying "I currently work for a catering recruitment agency. Today I walked out of a kitchen due..."threadThu, 05 Feb 2015 17:50:36 +0000ChrisBristolThu, 05 Feb 2015 17:50:36 +0000#1207663walked out of a kitchen because of bullying http://www.cheftalk.com/t/84628/walked-out-of-a-kitchen-because-of-bullying "I currently work for a catering recruitment agency. Today I walked out of a kitchen due..."threadThu, 05 Feb 2015 17:50:18 +0000ChrisBristolThu, 05 Feb 2015 17:50:18 +0000#1207662Ravioli and other stuffed pastas http://www.cheftalk.com/t/84589/ravioli-and-other-stuffed-pastas "Ok so my question to all of you I swhen making fresh pasta ravioli should you precook..."threadTue, 03 Feb 2015 21:15:04 +0000Mark HernenTue, 03 Feb 2015 21:15:04 +0000#1207125Career questions?http://www.cheftalk.com/t/84564/career-questions "Hello Chefs,   Need some advice on the industry since all I really know is..."threadMon, 02 Feb 2015 19:44:21 +0000ChefJasonBMon, 02 Feb 2015 19:44:21 +0000#1206739Need a new breakfast pototohttp://www.cheftalk.com/t/84537/need-a-new-breakfast-pototo "We own a small breakfast/lunch restaurant open 7 AM to 2 PM. Our current breakfast..."threadFri, 30 Jan 2015 21:58:02 +0000CapeCodChefFri, 30 Jan 2015 21:58:02 +0000#1205793Best dish http://www.cheftalk.com/t/84534/best-dish "If this topic has been ran before then I apologize. I just wonder what your best dish..."threadFri, 30 Jan 2015 18:58:11 +0000theculinarykidFri, 30 Jan 2015 18:58:11 +0000#1205745Has anybody used kitchit or kitchensurfing? http://www.cheftalk.com/t/84531/has-anybody-used-kitchit-or-kitchensurfing "For a while now these services have been contacting me to participate but I haven't had..."threadFri, 30 Jan 2015 16:32:33 +0000(Private User)Fri, 30 Jan 2015 16:32:33 +0000#1205688wild boar tartarhttp://www.cheftalk.com/t/84525/wild-boar-tartar "I have a "wild and raw" beer vs wine dinner coming up in 2 months. I was thinking of..."threadFri, 30 Jan 2015 06:56:06 +0000chefdan8715Fri, 30 Jan 2015 06:56:06 +0000#1205580Belize Customshttp://www.cheftalk.com/t/84519/belize-customs "My daughter is doing a project on belize for her geography class and she needs area..."threadFri, 30 Jan 2015 01:42:38 +0000cowboyFri, 30 Jan 2015 01:42:38 +0000#1205470NAFEM 2015http://www.cheftalk.com/t/84515/nafem-2015 "Hi, Anyone going to be at NAFEM?  Would like to meet up and talk to other folks from..."threadThu, 29 Jan 2015 18:34:18 +0000RSI RichThu, 29 Jan 2015 18:34:18 +0000#1205310Those sneaky senior chefshttp://www.cheftalk.com/t/84500/those-sneaky-senior-chefs "I'm sure lots of you a have worked with those sneaky senior chefs over the years. The..."threadThu, 29 Jan 2015 00:11:50 +0000ChrisBristolThu, 29 Jan 2015 00:11:50 +0000#1205023Reducing?http://www.cheftalk.com/t/84499/reducing "Hello I understand that you reduce sauces to concentrate the flavours. But I am a bit..."threadWed, 28 Jan 2015 23:52:00 +0000ChrisBristolWed, 28 Jan 2015 23:52:00 +0000#1204980Seeking some unconventional advicehttp://www.cheftalk.com/t/84486/seeking-some-unconventional-advice "Being a sous chef I have had to deal with many highly stressful situations. However it..."threadWed, 28 Jan 2015 02:02:00 +0000Sir cooksalotWed, 28 Jan 2015 02:02:00 +0000#1204694Looking for professional feedback and input for a new project.http://www.cheftalk.com/t/84477/looking-for-professional-feedback-and-input-for-a-new-project "Hello,   I'm working as a consultant for a company based in Northeast Ohio. They are..."threadTue, 27 Jan 2015 18:13:54 +0000MDeckleverTue, 27 Jan 2015 18:13:54 +0000#1204563