ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Thu, 27 Apr 2017 22:47:53 +0000EGGShttp://www.cheftalk.com/t/92137/eggs "ok chefs  i am having one hell of a time peeling hard cooled eggs.  any tips??  wait be..."threadSun, 23 Apr 2017 23:40:08 +0000ldiatoneSun, 23 Apr 2017 23:40:08 +0000#1394115How to deal with groups and (partial) no-shows?http://www.cheftalk.com/t/92131/how-to-deal-with-groups-and-partial-no-shows "Hi everybody,   why are groups of customers such a PITA? I don't seem to be alone in..."threadSun, 23 Apr 2017 14:22:11 +0000ReckySun, 23 Apr 2017 14:22:11 +0000#1394033Got to read the comments in this recipehttp://www.cheftalk.com/t/92127/got-to-read-the-comments-in-this-recipe "civilians are hilarious, you've got to read the..."threadSun, 23 Apr 2017 04:32:39 +0000ChefBruzSun, 23 Apr 2017 04:32:39 +0000#1393974Starting a cafehttp://www.cheftalk.com/t/92121/starting-a-cafe "Hey everybody! I just recently got a call of a lifetime (thus far in my life at least)...."threadSat, 22 Apr 2017 05:56:07 +0000ChefJess606Sat, 22 Apr 2017 05:56:07 +0000#1393787Sous Vide & TV Chefshttp://www.cheftalk.com/t/92111/sous-vide-tv-chefs "I'm a home cook. I've done sous vide a bit and understand the process and theory behind..."threadThu, 20 Apr 2017 20:55:44 +0000-bc-Thu, 20 Apr 2017 20:55:44 +0000#1393614Seeking Return To The Restaurant Worldhttp://www.cheftalk.com/t/92106/seeking-return-to-the-restaurant-world "I left restaurants and went into the world of corporate dining following the murder of..."threadThu, 20 Apr 2017 03:41:18 +0000chefnhustleThu, 20 Apr 2017 03:41:18 +0000#1393435Zen And The Act Of Prep Cookinghttp://www.cheftalk.com/t/92104/zen-and-the-act-of-prep-cooking "I pat-tied out 50# of hamburger this afternoon.The owner said to me today 'You are the..."threadWed, 19 Apr 2017 21:50:11 +0000PeachcreekWed, 19 Apr 2017 21:50:11 +0000#1393392Question About Interning in the US - How to get a visa?http://www.cheftalk.com/t/92075/question-about-interning-in-the-us-how-to-get-a-visa "Hi everyone,   I wanted to ask those who are in the business about how to start..."threadSat, 15 Apr 2017 14:09:21 +0000SedefSat, 15 Apr 2017 14:09:21 +0000#1392689Outside Event Deep Frying -- Any Advice?http://www.cheftalk.com/t/92073/outside-event-deep-frying-any-advice "I have a off site (but site accessable) event coming up.  I am considering doing..."threadSat, 15 Apr 2017 11:21:32 +0000AllanMcPhersonSat, 15 Apr 2017 11:21:32 +0000#1392668Help with identify method of preserv fishhttp://www.cheftalk.com/t/92070/help-with-identify-method-of-preserv-fish "   hey guys.anyone familiar with this method of preserve fish fillets?and if so can..."threadSat, 15 Apr 2017 07:33:51 +0000varnavasSat, 15 Apr 2017 07:33:51 +0000#1392648what is the best mandoline for a professional kitchen?http://www.cheftalk.com/t/92056/what-is-the-best-mandoline-for-a-professional-kitchen "I am looking for a quality mandoline slicer for my restaurant. I have used many..."threadThu, 13 Apr 2017 05:26:49 +0000mclainThu, 13 Apr 2017 05:26:49 +0000#1392358New Kitchen Set Uphttp://www.cheftalk.com/t/92050/new-kitchen-set-up "Hello. I am opening a small bakery & cafe / quick serve restaurant.  I've set up my..."threadTue, 11 Apr 2017 18:15:23 +0000backtobasics2Tue, 11 Apr 2017 18:15:23 +0000#1392213Sous vide Kohlrabi, barbecue flavorshttp://www.cheftalk.com/t/92034/sous-vide-kohlrabi-barbecue-flavors "Hey everyone,   I'm developing my Spring menu right now (Spring comes late where I..."threadMon, 10 Apr 2017 04:04:48 +0000SomedayMon, 10 Apr 2017 04:04:48 +0000#1391864I have a question??http://www.cheftalk.com/t/92033/i-have-a-question "I have a question are gourmet sandwhich food trucks profitable ?"threadSun, 09 Apr 2017 20:25:22 +0000Mrchef21Sun, 09 Apr 2017 20:25:22 +0000#1391828Produce gone wild http://www.cheftalk.com/t/92032/produce-gone-wild "Is anyone else experiencing a crazy produce jump right now? I'm in NE and my romaine is..."threadSun, 09 Apr 2017 20:17:56 +0000ChefJess606Sun, 09 Apr 2017 20:17:56 +0000#1391826New Food Truck Venturehttp://www.cheftalk.com/t/92027/new-food-truck-venture "So I've been working the past 2 years or so in a country club as the Sous and Chef for..."threadSun, 09 Apr 2017 03:18:21 +0000NOJROBATSun, 09 Apr 2017 03:18:21 +0000#1391764Cuts of beef for roast beef sandwicheshttp://www.cheftalk.com/t/92025/cuts-of-beef-for-roast-beef-sandwiches "I have a small deli and we feature a few different types of beef sandwiches on our..."threadSat, 08 Apr 2017 12:15:38 +0000RochSat, 08 Apr 2017 12:15:38 +0000#1391693Employee rights receiving "comment card" Poor Management HELP http://www.cheftalk.com/t/91991/employee-rights-receiving-comment-card-poor-management-help "Hey guys just wanted to know my rights as far as employee/ cook receiving a "comment..."threadWed, 05 Apr 2017 16:06:58 +0000girlcookWed, 05 Apr 2017 16:06:58 +0000#1391164Bad day in the kitchenhttp://www.cheftalk.com/t/91911/bad-day-in-the-kitchen "I was just wondering if anyone has had a really bad day in the kitchen like for example..."threadSun, 26 Mar 2017 03:39:19 +0000VickiJaneSun, 26 Mar 2017 03:39:19 +0000#1389301The Ragehttp://www.cheftalk.com/t/91906/the-rage "I recently started a new chef position, first time managing a kitchen after 20 years of..."threadSat, 25 Mar 2017 15:52:17 +0000IceMan82Sat, 25 Mar 2017 15:52:17 +0000#1389222Question to the owners http://www.cheftalk.com/t/91896/question-to-the-owners "Okay guys! I guess this is aimed more at owners or such but please feel free to give..."threadFri, 24 Mar 2017 03:55:13 +0000ChefJess606Fri, 24 Mar 2017 03:55:13 +0000#1388996Quick survey about food distributors http://www.cheftalk.com/t/91894/quick-survey-about-food-distributors "Long story short, want to help out my training class and put together some info for..."threadThu, 23 Mar 2017 23:05:52 +0000Mini ChefThu, 23 Mar 2017 23:05:52 +0000#1388965SalÓn de gourmetshttp://www.cheftalk.com/t/91874/sal-n-de-gourmets "Anyone going? Madrid April 24 thru 27 in. I'll be there from start to finish and then..."threadWed, 22 Mar 2017 13:44:59 +0000LagomWed, 22 Mar 2017 13:44:59 +0000#1388736seafood sausage helphttp://www.cheftalk.com/t/91867/seafood-sausage-help "There was a local chef who once owned a fish market and clam shack who's claim to fame..."threadTue, 21 Mar 2017 04:16:02 +0000CapeCodChefTue, 21 Mar 2017 04:16:02 +0000#1388557What service hacks/tips have you acquired over the years?http://www.cheftalk.com/t/91863/what-service-hacks-tips-have-you-acquired-over-the-years "Not sure if this has been covered already.. Over the course of a career we're..."threadMon, 20 Mar 2017 11:28:18 +0000RickiMon, 20 Mar 2017 11:28:18 +0000#1388439Seeking advicehttp://www.cheftalk.com/t/91854/seeking-advice "So I'm 5 months into my first line cook job after about 1.5 years of commis work. My..."threadSat, 18 Mar 2017 23:28:54 +0000slipp000Sat, 18 Mar 2017 23:28:54 +0000#1388189West Coast?http://www.cheftalk.com/t/91847/west-coast "Hello Chefs, I'm a cook in Atlanta, Ga with 4 years experience. My resume is mostly..."threadFri, 17 Mar 2017 14:19:10 +0000combatcarlFri, 17 Mar 2017 14:19:10 +0000#1387974Private cooking classhttp://www.cheftalk.com/t/91841/private-cooking-class "Hi Everyone!  I am a new and upcoming chef/caterer in Chicago and I was requested to..."threadThu, 16 Mar 2017 17:31:17 +0000MelT26Thu, 16 Mar 2017 17:31:17 +0000#1387815Anyone here suffering from carpel tunnel syndrome ?http://www.cheftalk.com/t/91840/anyone-here-suffering-from-carpel-tunnel-syndrome " My hands are constantly going numb, specifically when I am grasping, which is..."threadThu, 16 Mar 2017 15:15:00 +0000IceMan82Thu, 16 Mar 2017 15:15:00 +0000#1387801Wholesale or Retail Turtle Meat in New England?http://www.cheftalk.com/t/91837/wholesale-or-retail-turtle-meat-in-new-england "Sorry for long shot thread, BUT... I have a hankering to offer an old school, Creole..."threadThu, 16 Mar 2017 00:00:23 +0000CapeCodChefThu, 16 Mar 2017 00:00:23 +0000#1387676Making new carrer move, but which one?http://www.cheftalk.com/t/91815/making-new-carrer-move-but-which-one "Hey chefs I have been working as a student for 2.5 year and still got 1 year to go...."threadTue, 14 Mar 2017 08:32:18 +0000seb96Tue, 14 Mar 2017 08:32:18 +0000#1387314Growing your own herbs http://www.cheftalk.com/t/91802/growing-your-own-herbs "Alright Chefs! Does anyone grow their own herbs or veggies on site for their..."threadMon, 13 Mar 2017 01:32:09 +0000ChefJess606Mon, 13 Mar 2017 01:32:09 +0000#1387083Weird question...but how come women respond positively to word 'I am a Chef' ?http://www.cheftalk.com/t/91766/weird-question-but-how-come-women-respond-positively-to-word-i-am-a-chef "for a long time i didnt tell lot of my friends that i have quit my corporate job and..."threadWed, 08 Mar 2017 10:59:47 +0000Chef BrahWed, 08 Mar 2017 10:59:47 +0000#1386344Sous Vide Eggs - Pickuphttp://www.cheftalk.com/t/91765/sous-vide-eggs-pickup "Hey,   How is everybody picking up their sous vide eggs for service.   I have..."threadWed, 08 Mar 2017 04:40:25 +0000peter1234Wed, 08 Mar 2017 04:40:25 +0000#1386313Thawing Meats Incorrectlyhttp://www.cheftalk.com/t/91738/thawing-meats-incorrectly "I have heard of restaurants thawing meats (poultry, lamb legs, etc) at room temperature..."threadSun, 05 Mar 2017 18:25:25 +0000MaxSSun, 05 Mar 2017 18:25:25 +0000#1385693Range Question, please.http://www.cheftalk.com/t/91733/range-question-please "It may seem strange, but in all these years I've never cooked on a gas range. Thinking..."threadSun, 05 Mar 2017 02:24:25 +0000RaibeauxSun, 05 Mar 2017 02:24:25 +0000#1385611Help! Fine Dining vs Hospital Chefshttp://www.cheftalk.com/t/91728/help-fine-dining-vs-hospital-chefs "Currently I'm working as a sous for a French fine dining scratch restaurant, I put in..."threadFri, 03 Mar 2017 23:34:46 +0000wHiTePnOiFri, 03 Mar 2017 23:34:46 +0000#1385475School me on Sous Vide:: Zero to Hero stylehttp://www.cheftalk.com/t/91721/school-me-on-sous-vide-zero-to-hero-style "So got hired on a new yacht and apparently the owners big on Sous Vide.  I've been..."threadFri, 03 Mar 2017 02:17:38 +0000hookedcookFri, 03 Mar 2017 02:17:38 +0000#1385326Need advice!http://www.cheftalk.com/t/91705/need-advice "I recently lost one of my best employees due to threats by a young female kitchen staff..."threadWed, 01 Mar 2017 23:03:35 +0000kitchenwitch88Wed, 01 Mar 2017 23:03:35 +0000#1385017What should I charge as a recipe tester? http://www.cheftalk.com/t/91695/what-should-i-charge-as-a-recipe-tester "I got my first gig as a professional chef, that means I can post in this forum. Yay for..."threadTue, 28 Feb 2017 16:47:11 +0000SmokeydokeTue, 28 Feb 2017 16:47:11 +0000#1384664Hows the food scene in Canada? Vancouver?http://www.cheftalk.com/t/91679/hows-the-food-scene-in-canada-vancouver "Considering looking into working in Vancouver, have some family friends there who said..."threadSun, 26 Feb 2017 10:04:22 +0000Chef BrahSun, 26 Feb 2017 10:04:22 +0000#1384201My taste buds is not good?http://www.cheftalk.com/t/91677/my-taste-buds-is-not-good "Hello chefs I'm 20 years, working 2 years now as student in copenhagen. I daily work..."threadSun, 26 Feb 2017 03:37:46 +0000seb96Sun, 26 Feb 2017 03:37:46 +0000#1384157Electric of Gas Tilt Skillet Better? http://www.cheftalk.com/t/91628/electric-of-gas-tilt-skillet-better "Hey everyone!   I'm looking to buy a 40 Gallon tilt skillet to sauteed onions, cook..."threadMon, 20 Feb 2017 16:30:53 +0000jonfieldsMon, 20 Feb 2017 16:30:53 +0000#1383038Crab and lobster tankshttp://www.cheftalk.com/t/91627/crab-and-lobster-tanks "Am I able to put live tanks directly in my fridge on metro shelving to save on the cost..."threadMon, 20 Feb 2017 15:55:21 +0000thefatcowMon, 20 Feb 2017 15:55:21 +0000#1383030Anyone ever use a 140 quart Hobart mixer? Trying to decide on 80qt vs. 140qt - Thanks!http://www.cheftalk.com/t/91614/anyone-ever-use-a-140-quart-hobart-mixer-trying-to-decide-on-80qt-vs-140qt-thanks "I'm trying to decide between the 80 quart and 140 quart mixer for making falafel. I'm..."threadSat, 18 Feb 2017 20:33:17 +0000jonfieldsSat, 18 Feb 2017 20:33:17 +0000#1382787expert opinions for my little place?http://www.cheftalk.com/t/91595/expert-opinions-for-my-little-place "Hello,   I have been reading through the comments here for a few years and have been..."threadThu, 16 Feb 2017 23:48:31 +0000whiskytangoThu, 16 Feb 2017 23:48:31 +0000#1382472Menu Suggestionshttp://www.cheftalk.com/t/91593/menu-suggestions "I manage the kitchen at a very unique place in the Minnesota suburbs. We are..."threadThu, 16 Feb 2017 20:53:13 +0000SharkTwainThu, 16 Feb 2017 20:53:13 +0000#1382442Why I feel pursuit of Michelin stars is a worthy pursuit - A discussionhttp://www.cheftalk.com/t/91582/why-i-feel-pursuit-of-michelin-stars-is-a-worthy-pursuit-a-discussion "I was watching the Marcus Wareing  bbc documentary on pursuit of perfection....and the..."threadThu, 16 Feb 2017 02:08:49 +0000Chef BrahThu, 16 Feb 2017 02:08:49 +0000#1382258ICC - LA vs NYChttp://www.cheftalk.com/t/91565/icc-la-vs-nyc "i am thinking about saving some money and enrolling in ICC as their curriculum is best..."threadTue, 14 Feb 2017 08:33:14 +0000Chef BrahTue, 14 Feb 2017 08:33:14 +0000#1381911Pork Belly- valentines day menuhttp://www.cheftalk.com/t/91555/pork-belly-valentines-day-menu "I run a seafood concept and I have a few pork bellies in the freezer, im looking to do..."threadSun, 12 Feb 2017 18:13:02 +0000freshbakedSun, 12 Feb 2017 18:13:02 +0000#1381629