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, 06 Feb 2016 07:15:17 +0000interview questionshttp://www.cheftalk.com/t/88568/interview-questions "What questions would you ask a sous chef candidate during a telephone interview? "threadSat, 06 Feb 2016 04:11:32 +0000cheflayneSat, 06 Feb 2016 04:11:32 +0000#1305030What stones are you using?http://www.cheftalk.com/t/88556/what-stones-are-you-using "Replacing my stones due to life changes and trying to decide on grits. I use shapton..."threadThu, 04 Feb 2016 23:18:23 +0000chef7734Thu, 04 Feb 2016 23:18:23 +0000#1304668Cutting board maintenance http://www.cheftalk.com/t/88528/cutting-board-maintenance "Greetings Chefs-   So at my place of employment we have had the same cutting boards..."threadTue, 02 Feb 2016 19:26:29 +0000ChefSingTue, 02 Feb 2016 19:26:29 +0000#1303892what's in your kit?http://www.cheftalk.com/t/88505/whats-in-your-kit "I know it all depends on where you work and what position, but what all is in your kit?..."threadMon, 01 Feb 2016 01:20:43 +0000chef7734Mon, 01 Feb 2016 01:20:43 +0000#1303296Using chicken fat to make a roux.http://www.cheftalk.com/t/88497/using-chicken-fat-to-make-a-roux "  Hey ya'll, I made a roast chicken a few nights ago and saved the drippings from the..."threadSun, 31 Jan 2016 13:24:27 +0000NewOrleansCookJSun, 31 Jan 2016 13:24:27 +0000#1303061Floor polishhttp://www.cheftalk.com/t/88495/floor-polish "I've recently installed new flooring in my dining room, I desperately need to know a..."threadSun, 31 Jan 2016 02:13:05 +0000Markrmoore2Sun, 31 Jan 2016 02:13:05 +0000#1302996Uses For Egg Poacherhttp://www.cheftalk.com/t/88491/uses-for-egg-poacher "Had a random thought, mostly only thoughts I have these days.   How many uses can you..."threadSat, 30 Jan 2016 18:33:44 +0000RaibeauxSat, 30 Jan 2016 18:33:44 +0000#1302902Guys, new to the forum but not new to the game. I need some wisdom and feedback.http://www.cheftalk.com/t/88484/guys-new-to-the-forum-but-not-new-to-the-game-i-need-some-wisdom-and-feedback "What's up boys- I'll start by saying, I know I fucked up kind of. Recently I took a..."threadSat, 30 Jan 2016 04:13:57 +0000ChefGrazSat, 30 Jan 2016 04:13:57 +0000#1302705Bones/water ratio for stockhttp://www.cheftalk.com/t/88462/bones-water-ratio-for-stock "Hi guys, Anyone have any guidelines on how much water vs. bones by weight they use for..."threadThu, 28 Jan 2016 04:57:19 +0000GrandeThu, 28 Jan 2016 04:57:19 +0000#1302175Brunch??http://www.cheftalk.com/t/88418/brunch "We decided in 2012 to discontinue our weekly brunch buffet. We still have brunch buffet..."threadSat, 23 Jan 2016 18:34:45 +0000Chef OddballSat, 23 Jan 2016 18:34:45 +0000#1301058Thickening Agentshttp://www.cheftalk.com/t/88397/thickening-agents "Greetings Chefs-   In our kitchen we primarily revert to using a roux as a the main..."threadWed, 20 Jan 2016 23:24:12 +0000ChefSingWed, 20 Jan 2016 23:24:12 +0000#1300464Professional Chef Shoe advice (for a woman)http://www.cheftalk.com/t/88395/professional-chef-shoe-advice-for-a-woman "Hi Chef Ladies, I have taken a position as a Food Service Director recently.  This job..."threadWed, 20 Jan 2016 21:14:21 +0000Sherman452Wed, 20 Jan 2016 21:14:21 +0000#1300442I'm backhttp://www.cheftalk.com/t/88370/im-back " haven't been here for a long time. I do miss this forum, I'm back "threadMon, 18 Jan 2016 08:46:48 +0000JessicaZMon, 18 Jan 2016 08:46:48 +0000#1299775Slim legged chef pants (which 1?)http://www.cheftalk.com/t/88338/slim-legged-chef-pants-which-1 "Hello there   I'm a chef student from Copenhagen. When i buy my chefpants i get them..."threadThu, 14 Jan 2016 16:02:24 +0000seb96Thu, 14 Jan 2016 16:02:24 +0000#1298308How to plan your production to avoid waste and loosing money ? http://www.cheftalk.com/t/88327/how-to-plan-your-production-to-avoid-waste-and-loosing-money " I am writing a report for school, and I have chosen to focuse on the optimalisation of..."threadWed, 13 Jan 2016 15:10:51 +0000EmmaATWed, 13 Jan 2016 15:10:51 +0000#1298068When to move on?http://www.cheftalk.com/t/88326/when-to-move-on "At what point as a Chef do you decide to move on from a restaurant?    What pushes..."threadWed, 13 Jan 2016 13:39:39 +0000bleenwithcreamWed, 13 Jan 2016 13:39:39 +0000#1298037Who has a conveyor toaster they REALLY like?http://www.cheftalk.com/t/88317/who-has-a-conveyor-toaster-they-really-like "It's time to retire "old Betsy", the temperamental old toaster who really is a..."threadTue, 12 Jan 2016 04:02:47 +0000CapeCodChefTue, 12 Jan 2016 04:02:47 +0000#1297673New chef helphttp://www.cheftalk.com/t/88313/new-chef-help "I was fortunate enough to take my first chef position back in September and I like to..."threadMon, 11 Jan 2016 20:47:35 +0000alaminuteMon, 11 Jan 2016 20:47:35 +0000#1297538Enhanced meats Injected with Water , Salt.http://www.cheftalk.com/t/88281/enhanced-meats-injected-with-water-salt "How can I describe the correct method to thawing frozen enhanced meats, Injected with..."threadThu, 07 Jan 2016 21:37:15 +0000galiano115Thu, 07 Jan 2016 21:37:15 +0000#1296567Kitchen Turned Into Hell's Kitchen by New Chefhttp://www.cheftalk.com/t/88277/kitchen-turned-into-hells-kitchen-by-new-chef "I've written about how my kitchen was run by an imposter, posing as an executive chef..."threadThu, 07 Jan 2016 15:36:38 +0000EtherialThu, 07 Jan 2016 15:36:38 +0000#1296493Individual Beef Wellingtonshttp://www.cheftalk.com/t/88265/individual-beef-wellingtons "So I'm doing individual wellington as a restaurant week special next week and I have..."threadWed, 06 Jan 2016 21:39:26 +0000SCincuboyWed, 06 Jan 2016 21:39:26 +0000#1296208Profit and Loss Projection Template Wantedhttp://www.cheftalk.com/t/88260/profit-and-loss-projection-template-wanted "I'm looking for a spreadsheet template to put together a 12 month P&L projection for a..."threadWed, 06 Jan 2016 00:28:19 +0000Vic CardenasWed, 06 Jan 2016 00:28:19 +0000#1296028Another Slow Cooker Questionhttp://www.cheftalk.com/t/88245/another-slow-cooker-question "Hi, all. Anybody know what the manufacturer's intended temperature is of a slow..."threadMon, 04 Jan 2016 17:08:08 +0000RaibeauxMon, 04 Jan 2016 17:08:08 +0000#1295605Making Ice cream?http://www.cheftalk.com/t/88243/making-ice-cream "My girlfriend got me an ice cream maker for Christmas. Quite a good one actually I was..."threadMon, 04 Jan 2016 13:52:07 +0000ChrisBristolMon, 04 Jan 2016 13:52:07 +0000#1295563Line Cook Seeks Information About STL Kitchenshttp://www.cheftalk.com/t/88235/line-cook-seeks-information-about-stl-kitchens "Hi folks, Can anyone out there share information about the St. Louis restaurant..."threadSun, 03 Jan 2016 21:40:38 +0000jblockerSun, 03 Jan 2016 21:40:38 +0000#1295337My restaurant - my rules?http://www.cheftalk.com/t/88230/my-restaurant-my-rules "We are a small restaurant with an attractive beer garden for the summer months serving..."threadSun, 03 Jan 2016 15:57:39 +0000ReckySun, 03 Jan 2016 15:57:39 +0000#1295197When did demi-glace lose the roux?http://www.cheftalk.com/t/88225/when-did-demi-glace-lose-the-roux "I'm a bit puzzled; everywhere I look nowadays it seems like demi is being made without..."threadSun, 03 Jan 2016 08:19:21 +0000PhaedrusSun, 03 Jan 2016 08:19:21 +0000#1295137Any Minnesota chefs here with some HACCP advice?http://www.cheftalk.com/t/88215/any-minnesota-chefs-here-with-some-haccp-advice "So a few months into my glorious Minnesota cheffing career I talked to the health dept..."threadSat, 02 Jan 2016 05:46:04 +0000PhaedrusSat, 02 Jan 2016 05:46:04 +0000#1294830Happy New Year! How did your NYE go?http://www.cheftalk.com/t/88203/happy-new-year-how-did-your-nye-go "I survived it!  NYE actually went pretty damn smoothly, right up til the last table-..."threadFri, 01 Jan 2016 06:29:13 +0000PhaedrusFri, 01 Jan 2016 06:29:13 +0000#1294591Inventory and partially made itemshttp://www.cheftalk.com/t/88184/inventory-and-partially-made-items "Greetings Chefs,   I've owned a food cart for a few months and am getting ready to do..."threadTue, 29 Dec 2015 20:29:36 +0000(Private User)Tue, 29 Dec 2015 20:29:36 +0000#1293915What kind of kitchen do you thrive in?http://www.cheftalk.com/t/88182/what-kind-of-kitchen-do-you-thrive-in "Hello One thing that is interesting is that different chefs thrive in different..."threadTue, 29 Dec 2015 19:07:46 +0000ChrisBristolTue, 29 Dec 2015 19:07:46 +0000#1293898Slow cooker?http://www.cheftalk.com/t/88152/slow-cooker "Hello I have just bought a slow cooker. A few things I was planing on doing with it...."threadSat, 26 Dec 2015 16:37:17 +0000ChrisBristolSat, 26 Dec 2015 16:37:17 +0000#1292971Turkey and Gravy tipshttp://www.cheftalk.com/t/88120/turkey-and-gravy-tips "Hello Well  it's Christmas is in a  few days. I think in America you have goose at..."threadTue, 22 Dec 2015 14:40:38 +0000ChrisBristolTue, 22 Dec 2015 14:40:38 +0000#1291997Hollandaise sauce advice http://www.cheftalk.com/t/88113/hollandaise-sauce-advice "Hello I wonder if someone could give me some advice on where hollandaise can go wrong..."threadSun, 20 Dec 2015 17:29:15 +0000ChrisBristolSun, 20 Dec 2015 17:29:15 +0000#1291568How do restaurant owners usually interview exec chefs?http://www.cheftalk.com/t/88104/how-do-restaurant-owners-usually-interview-exec-chefs "Do they have the exec chef cook?   Do you pick the dishes or do they pick the..."threadSat, 19 Dec 2015 17:50:25 +0000jonfieldsSat, 19 Dec 2015 17:50:25 +0000#1291297Burnt bridge?http://www.cheftalk.com/t/88102/burnt-bridge "Years ago, when I was a line cook, quit a job without notice. I have recently applied..."threadSat, 19 Dec 2015 17:12:27 +0000chefajsSat, 19 Dec 2015 17:12:27 +0000#1291271Le cordon blue closing all US schools?!http://www.cheftalk.com/t/88089/le-cordon-blue-closing-all-us-schools "Soooo one of my cooks came in today telling me about how everyone at her lcb were..."threadThu, 17 Dec 2015 21:21:59 +0000alaminuteThu, 17 Dec 2015 21:21:59 +0000#1290718Best methods for serving prime rib to order?http://www.cheftalk.com/t/88083/best-methods-for-serving-prime-rib-to-order "I am thinking of serving prime rib as a special on new year's eve, and could use some..."threadThu, 17 Dec 2015 05:10:06 +0000mclainThu, 17 Dec 2015 05:10:06 +0000#1290576Cutting a chuck roll into smaller pieces to roast.http://www.cheftalk.com/t/88068/cutting-a-chuck-roll-into-smaller-pieces-to-roast "I have two huge chuck rolls, can the be cut into smaller pieces to roast? I'm pretty..."threadTue, 15 Dec 2015 05:14:02 +0000createasaurusTue, 15 Dec 2015 05:14:02 +0000#1290071Renting a commercial/Licensed Kitchenhttp://www.cheftalk.com/t/88035/renting-a-commercial-licensed-kitchen "Hi Guys!   So I am trying to get a small business off of the ground in Cincinnati OH..."threadFri, 11 Dec 2015 15:34:29 +0000GrasshoppaFri, 11 Dec 2015 15:34:29 +0000#1289123Biscuit Grilled Cheesehttp://www.cheftalk.com/t/88027/biscuit-grilled-cheese "Hello Everyone, I'm helping consult with a new restaurant and I've developed some great..."threadThu, 10 Dec 2015 18:59:00 +0000MattFinThu, 10 Dec 2015 18:59:00 +0000#1288907Productivity Standards as defined by covers/labor hourshttp://www.cheftalk.com/t/88019/productivity-standards-as-defined-by-covers-labor-hours "Chefs- I'm trying to write an article which specifies a general range of productivity..."threadThu, 10 Dec 2015 01:41:47 +0000TheagesThu, 10 Dec 2015 01:41:47 +0000#1288745Lighterhttp://www.cheftalk.com/t/88012/lighter "Some of you may recall that I took a new job a few months ago.  As always there's a..."threadTue, 08 Dec 2015 03:57:24 +0000PhaedrusTue, 08 Dec 2015 03:57:24 +0000#1288353book reccomendations http://www.cheftalk.com/t/88005/book-reccomendations "Any good book reccomendations for a young chef? I already have ad hoc at home, and i'm..."threadMon, 07 Dec 2015 20:51:49 +0000kohlrabiMon, 07 Dec 2015 20:51:49 +0000#1288247Hand care cream or salve for my dishwashershttp://www.cheftalk.com/t/87992/hand-care-cream-or-salve-for-my-dishwashers "I am looking for a good professional industrial grade hand care product to purchase for..."threadSun, 06 Dec 2015 07:08:40 +0000mclainSun, 06 Dec 2015 07:08:40 +0000#1287896High-volume productionhttp://www.cheftalk.com/t/87991/high-volume-production "So, I have been the kitchen manager of a grocery store/ buffet restaurant for about 8..."threadSun, 06 Dec 2015 04:06:06 +0000iplaywithmyfoodSun, 06 Dec 2015 04:06:06 +0000#1287887Dry Aging Chamber http://www.cheftalk.com/t/87969/dry-aging-chamber "So I've made a charcuterie chamber that works amazingly. I am able to control humidity,..."threadThu, 03 Dec 2015 04:14:48 +0000chefJeff808Thu, 03 Dec 2015 04:14:48 +0000#1287235Breakfast hors d'ouvres for 40-50 ppl, looking for some cool ideashttp://www.cheftalk.com/t/87946/breakfast-hors-douvres-for-40-50-ppl-looking-for-some-cool-ideas "So got thrown a surprise,  I'm on my way down to Antigua now for the boat show and just..."threadTue, 01 Dec 2015 01:20:05 +0000hookedcookTue, 01 Dec 2015 01:20:05 +0000#1286634How much do i charge???http://www.cheftalk.com/t/87935/how-much-do-i-charge "Hey Chefs. I moved to africa from the united states about a year ago !! i've been..."threadMon, 30 Nov 2015 10:45:59 +0000AntakiMon, 30 Nov 2015 10:45:59 +0000#12864345 food products that MUST be handled with gloves...http://www.cheftalk.com/t/87927/5-food-products-that-must-be-handled-with-gloves "I know from servsafe education, professional research, and personal experience that all..."threadSun, 29 Nov 2015 07:30:56 +0000mclainSun, 29 Nov 2015 07:30:56 +0000#1286159