ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Fri, 01 Aug 2014 15:55:29 +0000Menu Ideas - Topic: Scallops - August 2014http://www.cheftalk.com/t/81652/menu-ideas-topic-scallops-august-2014 "In the very (very) early days of ChefTalk we had a cool feature that was actually..."threadFri, 01 Aug 2014 02:26:09 +0000NickoFri, 01 Aug 2014 02:26:09 +0000#1151797Advice on making my way back into the cooking industry...http://www.cheftalk.com/t/81645/advice-on-making-my-way-back-into-the-cooking-industry "Aside from being an active member on cheftalk i also used to be a line cook.  So i..."threadThu, 31 Jul 2014 18:34:47 +0000KaiqueKuisineThu, 31 Jul 2014 18:34:47 +0000#1151682Gas or Electric for baking breadhttp://www.cheftalk.com/t/81638/gas-or-electric-for-baking-bread "i have a gas oven at work for baking our bread, but just lately we are not getting the..."threadThu, 31 Jul 2014 12:40:02 +0000Rachael1989Thu, 31 Jul 2014 12:40:02 +0000#1151585Looking for an Argenintina Chefhttp://www.cheftalk.com/t/81635/looking-for-an-argenintina-chef "Hello,   I have a location in the heart of Downtown Richmond and intend on opening an..."threadThu, 31 Jul 2014 06:40:03 +0000MaximoThu, 31 Jul 2014 06:40:03 +0000#1151549Difference between a CDP and Commis?http://www.cheftalk.com/t/81633/difference-between-a-cdp-and-commis "Hi What is the main differences between what a commis would be expected to do and a..."threadThu, 31 Jul 2014 00:06:59 +0000ChrisBristolThu, 31 Jul 2014 00:06:59 +0000#1151507As a new Head Chef to London, where and how can I find the right kitchen staff?http://www.cheftalk.com/t/81623/as-a-new-head-chef-to-london-where-and-how-can-i-find-the-right-kitchen-staff "Hi Chefs,     I've recently taken over a restaurant/ pub in East Dulwich and am..."threadWed, 30 Jul 2014 09:30:30 +0000imogenL2014Wed, 30 Jul 2014 09:30:30 +0000#1151272my kitchen nightmarehttp://www.cheftalk.com/t/81609/my-kitchen-nightmare "Hi Everyone   New to the site and the business, looking for some tips on being a..."threadTue, 29 Jul 2014 03:30:49 +0000solwindsTue, 29 Jul 2014 03:30:49 +0000#1150963To leave my first line position, or not to leave....http://www.cheftalk.com/t/81604/to-leave-my-first-line-position-or-not-to-leave "Hey everyone, I'm in a bit of a bind. 6 months ago I landed my first spot cooking on..."threadMon, 28 Jul 2014 22:22:54 +0000WordMon, 28 Jul 2014 22:22:54 +0000#1150860Personal/Professional Culinary Pet Peeveshttp://www.cheftalk.com/t/81603/personal-professional-culinary-pet-peeves "Last night my wife and I bought some sockeye salmon from our local grocery store.  When..."threadMon, 28 Jul 2014 22:04:43 +0000ChefMannyDLMMon, 28 Jul 2014 22:04:43 +0000#1150849Owner will not hire GMhttp://www.cheftalk.com/t/81598/owner-will-not-hire-gm "We have been explaining to him for months why we need a GM. He has a friend doing part..."threadMon, 28 Jul 2014 17:03:12 +0000NOLApastrygirlMon, 28 Jul 2014 17:03:12 +0000#1150736Technical namehttp://www.cheftalk.com/t/81587/technical-name "Whats the technical name for an Onion base for a rissotto?"threadSun, 27 Jul 2014 23:32:27 +0000Ethan-thomasSun, 27 Jul 2014 23:32:27 +0000#1150410Would you allow a cook you've never met to prepare your food based solely on a written recipe?http://www.cheftalk.com/t/81584/would-you-allow-a-cook-youve-never-met-to-prepare-your-food-based-solely-on-a-written-recipe "Hey, y'all... My staff and I make pre-packaged, grab-and-go health food for a company..."threadSun, 27 Jul 2014 20:50:24 +0000DaverDownSun, 27 Jul 2014 20:50:24 +0000#1150309Anyone working with bycatch?http://www.cheftalk.com/t/81582/anyone-working-with-bycatch "Anyone working with bycatch? As daily specials? Do you have any purchasing concerns?..."threadSun, 27 Jul 2014 18:13:01 +0000Patricia McB2Sun, 27 Jul 2014 18:13:01 +0000#1150270Choosing right stone! Help!http://www.cheftalk.com/t/81579/choosing-right-stone-help "Hello guys. I bought miyabi 6000 mct 9.5". Using japanese knife for the first time. ..."threadSun, 27 Jul 2014 11:29:08 +0000CookinCaliSun, 27 Jul 2014 11:29:08 +0000#1150208Some Good News!http://www.cheftalk.com/t/81577/some-good-news "Just wanted to share with a group of my peers some good news.  I have recently been..."threadSun, 27 Jul 2014 07:18:56 +0000ChefMannyDLMSun, 27 Jul 2014 07:18:56 +0000#1150172Great restaurants around the Virginia/east coast area?http://www.cheftalk.com/t/81572/great-restaurants-around-the-virginia-east-coast-area "Hey guys. So I just moved to the Virginia Beach area after living/working in Seattle my..."threadSat, 26 Jul 2014 14:06:00 +0000veronporterSat, 26 Jul 2014 14:06:00 +0000#1150029What on earth is going on with American chefs http://www.cheftalk.com/t/81567/what-on-earth-is-going-on-with-american-chefs "Hello there , I don't post often however I feel the need to ask this question . What is..."threadSat, 26 Jul 2014 01:35:52 +0000hamlrtSat, 26 Jul 2014 01:35:52 +0000#1149891Cell phones causing service times to increase in restaurantshttp://www.cheftalk.com/t/81546/cell-phones-causing-service-times-to-increase-in-restaurants "This restaurant analyzed tapes from 2004 and 2014 to see why they were receiving..."threadThu, 24 Jul 2014 12:17:17 +0000Matthew BaumanThu, 24 Jul 2014 12:17:17 +0000#1149530Aspiring chef looking for Advice from a chefhttp://www.cheftalk.com/t/81521/aspiring-chef-looking-for-advice-from-a-chef "I'm a culinary school graduate with about a year of experience on line, I currently..."threadTue, 22 Jul 2014 12:50:15 +0000joshThaCookTue, 22 Jul 2014 12:50:15 +0000#1148930Help with promotion http://www.cheftalk.com/t/81498/help-with-promotion "Hi im new to this and need some advice.Im currently a commis chef at a two rosette..."threadSun, 20 Jul 2014 18:42:26 +0000aledfoelSun, 20 Jul 2014 18:42:26 +0000#1148334Soles on my Birkenstocks always smell like Maytag cheesehttp://www.cheftalk.com/t/81492/soles-on-my-birkenstocks-always-smell-like-maytag-cheese "Hi everyone. I'm on my second pair of Birki Profis which are 4 years old. My first pair..."threadSun, 20 Jul 2014 06:07:46 +0000alexalexnycSun, 20 Jul 2014 06:07:46 +0000#1148220Injerahttp://www.cheftalk.com/t/81481/injera "Just got going a new teff starter.. anybody have any input as to the best way to make..."threadFri, 18 Jul 2014 10:41:59 +0000lsochefFri, 18 Jul 2014 10:41:59 +0000#1147918ACF National Convention. Anyone going?http://www.cheftalk.com/t/81478/acf-national-convention-anyone-going "Next week I'll be headed to the ACF national convention in Kansas City.  Just wondering..."threadThu, 17 Jul 2014 23:52:40 +0000kuanThu, 17 Jul 2014 23:52:40 +0000#1147812strong line cook/sous chefhttp://www.cheftalk.com/t/81476/strong-line-cook-sous-chef "Looking for strong line cook/sous chef to work along side chef owner in 3.5 star ny..."threadThu, 17 Jul 2014 16:13:41 +0000cheftoddvThu, 17 Jul 2014 16:13:41 +0000#1147736 Hollandaise saucehttp://www.cheftalk.com/t/81474/hollandaise-sauce "Hello I just made a hollandaise sauce. The recipe I used is below. I made it twice..."threadThu, 17 Jul 2014 12:54:15 +0000ChrisBristolThu, 17 Jul 2014 12:54:15 +0000#1147682Advice on opening a restauranthttp://www.cheftalk.com/t/81458/advice-on-opening-a-restaurant "Hi gang. I'm looking to ask any chef/patrons about opening a restaurant. I'm currently..."threadWed, 16 Jul 2014 02:28:52 +0000AlanhoganWed, 16 Jul 2014 02:28:52 +0000#1147242reheating individual portions of mac and cheesehttp://www.cheftalk.com/t/81457/reheating-individual-portions-of-mac-and-cheese "Hello,   I head up the kitchen in a small cafe attached to a artisan cheese dairy..."threadTue, 15 Jul 2014 22:01:27 +0000bakingdudeTue, 15 Jul 2014 22:01:27 +0000#1147189Recently moved from the line into management, seeking advice.http://www.cheftalk.com/t/81434/recently-moved-from-the-line-into-management-seeking-advice "I work in a high-volume brewpub in the heart of downtown. I worked the line for about 2..."threadMon, 14 Jul 2014 16:09:44 +0000RusstopherMon, 14 Jul 2014 16:09:44 +0000#1146772Looking to relocate to start fresh, Any suggestions?http://www.cheftalk.com/t/81428/looking-to-relocate-to-start-fresh-any-suggestions "Hey Crew, So lets jump to it. I grew up in NY all my life (29 now) and honestly, I am..."threadSun, 13 Jul 2014 18:05:50 +0000YoungjediNYCSun, 13 Jul 2014 18:05:50 +0000#1146556Where can I find information about New Orleanshttp://www.cheftalk.com/t/81427/where-can-i-find-information-about-new-orleans "Hi everyone,                   I have some questions about New Orleans and I hope..."threadSun, 13 Jul 2014 16:08:16 +0000alexalexnycSun, 13 Jul 2014 16:08:16 +0000#1146519First job in the culinary field, any advice?http://www.cheftalk.com/t/81426/first-job-in-the-culinary-field-any-advice "I've recently decided To switch careers. I've never worked in a kitchen and just landed..."threadSun, 13 Jul 2014 13:52:36 +0000cgomezSun, 13 Jul 2014 13:52:36 +0000#1146477BBQ restaurant question, How to schedule cooking etc... Any pro BBQ chefs on here?http://www.cheftalk.com/t/81423/bbq-restaurant-question-how-to-schedule-cooking-etc-any-pro-bbq-chefs-on-here "I am a kitchen manager for a restaurant. We are switching over to an all meat and bbq..."threadSun, 13 Jul 2014 12:54:08 +0000ChumSlamSun, 13 Jul 2014 12:54:08 +0000#1146453Pop Up Restaurant http://www.cheftalk.com/t/81417/pop-up-restaurant "I'm moving to a new city at the end of the summer. I plan on hosting pop up dinners..."threadSat, 12 Jul 2014 17:09:04 +0000chefJeff808Sat, 12 Jul 2014 17:09:04 +0000#1146332Molecular *cherry picking sources* Gastronomyhttp://www.cheftalk.com/t/81414/molecular-cherry-picking-sources-gastronomy "Some of you may know the origins of so called "molecular gastronomy." Some REALLY smart..."threadSat, 12 Jul 2014 08:06:31 +0000DobzreSat, 12 Jul 2014 08:06:31 +0000#1146225can i work with my French chef diploma from Paris in Vancouver canadahttp://www.cheftalk.com/t/81410/can-i-work-with-my-french-chef-diploma-from-paris-in-vancouver-canada "Hello I moved recently from Paris to Vancouver i'm a chef French cuisne trained,..."threadFri, 11 Jul 2014 22:38:56 +0000Chef ParisFri, 11 Jul 2014 22:38:56 +0000#1146125Satay sausehttp://www.cheftalk.com/t/81407/satay-sause "Some advice needed. Im going to be making about 40 gallons of satay sause next week...."threadFri, 11 Jul 2014 14:10:47 +0000LagomFri, 11 Jul 2014 14:10:47 +0000#1146022What to expect 5 star hotelhttp://www.cheftalk.com/t/81400/what-to-expect-5-star-hotel "I will be starting a job at a big 5 star hotel in NYC as a cook.  This is my first time..."threadFri, 11 Jul 2014 01:13:28 +0000TMS93Fri, 11 Jul 2014 01:13:28 +0000#1145920Sysco does it againhttp://www.cheftalk.com/t/81397/sysco-does-it-again "Very frustrating day today. Perhaps if you moderators would review your rules to..."threadThu, 10 Jul 2014 22:29:39 +0000ChefrossThu, 10 Jul 2014 22:29:39 +0000#1145895The Delicate Balance Between Making it Look Good and It Actually Being Ediblehttp://www.cheftalk.com/t/81380/the-delicate-balance-between-making-it-look-good-and-it-actually-being-edible "Are we cooking or selling coffee table..."threadWed, 09 Jul 2014 07:47:39 +0000DobzreWed, 09 Jul 2014 07:47:39 +0000#1145406Morrison opportunityhttp://www.cheftalk.com/t/81378/morrison-opportunity "I have an opportunity to join a Senior Living Facility as their Executive Chef. I had..."threadWed, 09 Jul 2014 02:28:32 +0000Frenchy66Wed, 09 Jul 2014 02:28:32 +0000#1145339Always less!http://www.cheftalk.com/t/81373/always-less "In the age of the ever growing food network and culinary school craze I find that the..."threadTue, 08 Jul 2014 14:54:54 +0000NorgeBishopTue, 08 Jul 2014 14:54:54 +0000#1145065back in the kitchen..http://www.cheftalk.com/t/81362/back-in-the-kitchen "Hi guys, after a break away from the trade, I have a trial run for a new job in a busy..."threadMon, 07 Jul 2014 19:07:12 +0000devontomMon, 07 Jul 2014 19:07:12 +0000#1144748Thai red curry?http://www.cheftalk.com/t/81358/thai-red-curry "Hi I made the recipe below a few weeks ago.  Has anyone got any tips on how to improve..."threadMon, 07 Jul 2014 16:14:09 +0000ChrisBristolMon, 07 Jul 2014 16:14:09 +0000#1144683Clean uniform every dayhttp://www.cheftalk.com/t/81354/clean-uniform-every-day "Hey All! I'm new to the whole chefs whites thing and am trying to find the best way to..."threadMon, 07 Jul 2014 04:09:45 +0000ofbutterliesMon, 07 Jul 2014 04:09:45 +0000#1144567Preparing for a Tardis wedding. Hard boiled eggs are bluer on the inside...http://www.cheftalk.com/t/81346/preparing-for-a-tardis-wedding-hard-boiled-eggs-are-bluer-on-the-inside "I am a groomsman in a friend’s wedding but also cook professionally. I came up with a..."threadSun, 06 Jul 2014 01:05:54 +0000Sir cooksalotSun, 06 Jul 2014 01:05:54 +0000#1144129Question for Japanese chefs/Chefs in japanese restaurantshttp://www.cheftalk.com/t/81342/question-for-japanese-chefs-chefs-in-japanese-restaurants "Hi, so I got a job at a japanese place as a cook(yay!) but I have heard mixed things..."threadSat, 05 Jul 2014 22:35:50 +0000MangofreakSat, 05 Jul 2014 22:35:50 +0000#1144074Best direct brew coffee equipment for new startuphttp://www.cheftalk.com/t/81332/best-direct-brew-coffee-equipment-for-new-startup "I am re opening a cafe that has been closed for 3 years. Heavy breakfast. Coffee bar. ..."threadFri, 04 Jul 2014 22:42:45 +0000Chefgirl13Fri, 04 Jul 2014 22:42:45 +0000#1143780HAPPY 4TH OF JULY FRIENDS!!!!http://www.cheftalk.com/t/81327/happy-4th-of-july-friends "May all your BBQ dreams come true!"threadFri, 04 Jul 2014 07:59:19 +0000alaminuteFri, 04 Jul 2014 07:59:19 +0000#1143463Owner operators who won't let me manage...HELP!!!!http://www.cheftalk.com/t/81322/owner-operators-who-wont-let-me-manage-help "Any advice would be greatly appreciated...I recently assumed the position of executive..."threadThu, 03 Jul 2014 22:45:49 +0000LJCooksThu, 03 Jul 2014 22:45:49 +0000#1143330Resume ? would you do this or not ? please read need helphttp://www.cheftalk.com/t/81320/resume-would-you-do-this-or-not-please-read-need-help "Hi i am trying to reconstruct my Resume and i need some help. I have worked in a..."threadThu, 03 Jul 2014 20:45:58 +0000Thumper1279Thu, 03 Jul 2014 20:45:58 +0000#1143306