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, 26 Apr 2015 02:25:36 +0000Do 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#1224816Your "Mount Rushmore" of chefs?http://www.cheftalk.com/t/85456/your-mount-rushmore-of-chefs "Just curious--who are the FOUR chefs that you would put on your "Mount Rushmore"? For..."threadTue, 07 Apr 2015 07:06:29 +0000westbigballinTue, 07 Apr 2015 07:06:29 +0000#1224578Pondering a move to the FOHhttp://www.cheftalk.com/t/85453/pondering-a-move-to-the-foh "I am overseeing 22 suites at a medium sized soccer venue. My property has had a new..."threadTue, 07 Apr 2015 04:38:30 +0000kmanholla8Tue, 07 Apr 2015 04:38:30 +0000#1224560Anyone familiar with Burmese (Myanmar) cooking?http://www.cheftalk.com/t/85448/anyone-familiar-with-burmese-myanmar-cooking "Had a meeting with the President of the School the other day and every year at the end..."threadMon, 06 Apr 2015 21:33:03 +0000mrGlacierMon, 06 Apr 2015 21:33:03 +0000#1224465Classic stock recipes .http://www.cheftalk.com/t/85445/classic-stock-recipes "Classic stock recipes suggests up to a few hours cooking time depending on what type it..."threadMon, 06 Apr 2015 21:03:44 +0000kirkunitMon, 06 Apr 2015 21:03:44 +0000#1224446Advice for vacuum packing sauces. http://www.cheftalk.com/t/85444/advice-for-vacuum-packing-sauces "I am vacuum packing individual sauces for later use. I am making 10 to 20 portions at a..."threadMon, 06 Apr 2015 20:44:22 +0000kirkunitMon, 06 Apr 2015 20:44:22 +0000#1224429I don't know everythinghttp://www.cheftalk.com/t/85440/i-dont-know-everything "Lord, sometimes it feel like I barely know anything.  So in order to help myself feel..."threadMon, 06 Apr 2015 04:50:26 +0000ChefMannyDLMMon, 06 Apr 2015 04:50:26 +0000#1224288Working on a crusie shiphttp://www.cheftalk.com/t/85408/working-on-a-crusie-ship "Hi, there was wondering if anyone can shed some light on what its like working on a..."threadFri, 03 Apr 2015 01:41:05 +0000commischrisFri, 03 Apr 2015 01:41:05 +0000#1223589Griddle broken- help.http://www.cheftalk.com/t/85397/griddle-broken-help "My griddle thermostat adjusting skrew just spins, did I strip it? When I turn Griddle..."threadThu, 02 Apr 2015 02:58:03 +0000Gr33kThu, 02 Apr 2015 02:58:03 +0000#1223412Sharing the P& L with the line cookshttp://www.cheftalk.com/t/85388/sharing-the-p-l-with-the-line-cooks "What is everyone's thoughts about sharing the P&L with the staff? I'm hoping that it..."threadWed, 01 Apr 2015 06:18:23 +0000RoccoWed, 01 Apr 2015 06:18:23 +0000#1223195Tilting Skilletshttp://www.cheftalk.com/t/85383/tilting-skillets "I also posted this in the equipment section.....hope that's alright.     Hello,..."threadWed, 01 Apr 2015 01:22:08 +0000RaibeauxWed, 01 Apr 2015 01:22:08 +0000#1223148Best method to hold broth with out it being reducehttp://www.cheftalk.com/t/85378/best-method-to-hold-broth-with-out-it-being-reduce "Hello Professional,   I am taking over my parent old school Pho (Vietnamese Noodle)..."threadTue, 31 Mar 2015 17:27:24 +0000SaltandPepperTue, 31 Mar 2015 17:27:24 +0000#1223074quick foodcost questionhttp://www.cheftalk.com/t/85357/quick-foodcost-question "food cost= $1   labour is 40% overhead 18%   can i just +58% to the $1 on my..."threadSun, 29 Mar 2015 16:54:52 +0000whiskytangoSun, 29 Mar 2015 16:54:52 +0000#1222470Losing my passion!http://www.cheftalk.com/t/85354/losing-my-passion "Hows it fellow Chefs!   I have been working as a Development Chef for a group of..."threadSun, 29 Mar 2015 10:27:07 +0000mikefromzimSun, 29 Mar 2015 10:27:07 +0000#1222435How to find work in different stateshttp://www.cheftalk.com/t/85285/how-to-find-work-in-different-states "Hi all. I live and work in a great area of Northern Michigan. In the summer, which is..."threadWed, 25 Mar 2015 02:18:52 +0000Meatball MattWed, 25 Mar 2015 02:18:52 +0000#1221342Food Safety - TAP Series vs. ServSafe?http://www.cheftalk.com/t/85277/food-safety-tap-series-vs-servsafe "In culinary school, I earned a certification of Food Safety Manager in the TAP Series..."threadTue, 24 Mar 2015 02:10:36 +0000MargotronTue, 24 Mar 2015 02:10:36 +0000#1221075duck bones!http://www.cheftalk.com/t/85269/duck-bones "so i made duck confit tamales and now i have these duck leg bones that i don't know..."threadMon, 23 Mar 2015 05:24:55 +0000alfredeMon, 23 Mar 2015 05:24:55 +0000#1220823Cranking out Tourneshttp://www.cheftalk.com/t/85263/cranking-out-tournes "We are going to need a large amount of tournes for a braised dish for a large function...."threadSun, 22 Mar 2015 23:25:00 +0000linecook854Sun, 22 Mar 2015 23:25:00 +0000#1220740Tracking Cost of Goods Consumed but not Soldhttp://www.cheftalk.com/t/85250/tracking-cost-of-goods-consumed-but-not-sold "I am wondering what the best way is to track the cost of "family meal", research and..."threadSat, 21 Mar 2015 21:29:36 +0000chefkatSat, 21 Mar 2015 21:29:36 +0000#1220463Introduction From a Career Transitionerhttp://www.cheftalk.com/t/85248/introduction-from-a-career-transitioner "Greetings!   I've been lurking in the forum for sometime but thought I would..."threadSat, 21 Mar 2015 18:28:29 +0000(Private User)Sat, 21 Mar 2015 18:28:29 +0000#1220384Help with proportions for dressing for cold Cheese Tortellini Pasta Salad...http://www.cheftalk.com/t/85233/help-with-proportions-for-dressing-for-cold-cheese-tortellini-pasta-salad "I am looking for help with the proportions for a dressing for a cold Cheese Tortellini..."threadFri, 20 Mar 2015 03:40:45 +0000TREGFri, 20 Mar 2015 03:40:45 +0000#1219927Honey Brined Pork Rib Chops with what accompaniments? http://www.cheftalk.com/t/85226/honey-brined-pork-rib-chops-with-what-accompaniments "Hey folks. Want to do honey brined pork with crisp polenta. Other components for spring..."threadThu, 19 Mar 2015 19:53:29 +0000trizzishThu, 19 Mar 2015 19:53:29 +0000#1219818Been gone for a whilehttp://www.cheftalk.com/t/85208/been-gone-for-a-while "So I have been off this board for a while.  The reason is i had total hip replacement..."threadWed, 18 Mar 2015 06:39:44 +0000ChefMannyDLMWed, 18 Mar 2015 06:39:44 +0000#1219439What's the average 'error rate' in your kitchen?http://www.cheftalk.com/t/85180/whats-the-average-error-rate-in-your-kitchen "Yes, I have been diagnosed with symptoms of burnout before, but I have taken one or two..."threadMon, 16 Mar 2015 08:26:34 +0000ReckyMon, 16 Mar 2015 08:26:34 +0000#1218742Private Chef Travelling with Kniveshttp://www.cheftalk.com/t/85178/private-chef-travelling-with-knives "Hi All,   Just a quick question:   I am a private chef and I just wanted to know if..."threadMon, 16 Mar 2015 07:25:38 +0000MassimilianoMon, 16 Mar 2015 07:25:38 +0000#1218727Storing Strawberry roses.http://www.cheftalk.com/t/85177/storing-strawberry-roses "I have been asked to come up with a way to make a strawberry rose garnish that will not..."threadMon, 16 Mar 2015 05:41:18 +0000Sir cooksalotMon, 16 Mar 2015 05:41:18 +0000#1218725European Knives VS Japanese Knives in a Professional Settinghttp://www.cheftalk.com/t/85157/european-knives-vs-japanese-knives-in-a-professional-setting "I'm looking to get a new Chef knife. I have been reading reviews and trying coworkers..."threadSat, 14 Mar 2015 08:15:16 +0000ColonelSandburgSat, 14 Mar 2015 08:15:16 +0000#1218149Battered Onion Rings Ahead of timehttp://www.cheftalk.com/t/85153/battered-onion-rings-ahead-of-time "I want to do onion rings with a mixture of reg flour, semolina, baking powder, baking..."threadFri, 13 Mar 2015 20:33:51 +0000trizzishFri, 13 Mar 2015 20:33:51 +0000#1218073Any experience with onglet/hanger steak?http://www.cheftalk.com/t/85149/any-experience-with-onglet-hanger-steak "Right, my restaurant is located in Germany's far west, in the Eifel range, where cattle..."threadFri, 13 Mar 2015 14:25:49 +0000ReckyFri, 13 Mar 2015 14:25:49 +0000#1218013