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, 18 Apr 2014 20:48:43 +0000Good Restaurants in Philly http://www.cheftalk.com/t/80426/good-restaurants-in-philly "Just getting into the industrie and getting out of chain restaurants I want to kno sum..."threadFri, 18 Apr 2014 18:34:52 +0000joshThaCookFri, 18 Apr 2014 18:34:52 +0000#1118816How do you become a chef??http://www.cheftalk.com/t/80423/how-do-you-become-a-chef "I just graduated culinary school and I I receive my ACF in a couple weeks I'm currently..."threadFri, 18 Apr 2014 14:18:05 +0000joshThaCookFri, 18 Apr 2014 14:18:05 +0000#1118766Kitchen From Skratch or "SUDDENLY a Chef"http://www.cheftalk.com/t/80420/kitchen-from-skratch-or-suddenly-a-chef "Hello this is my first post but I read cheftalk for a long time. Listen to my story..."threadFri, 18 Apr 2014 12:13:32 +0000y2135Fri, 18 Apr 2014 12:13:32 +0000#1118734How do u become a chef ?http://www.cheftalk.com/t/80412/how-do-u-become-a-chef "I just graduated culinary school and I I receive my ACF in a couple weeks I'm currently..."threadThu, 17 Apr 2014 12:47:18 +0000joshThaCookThu, 17 Apr 2014 12:47:18 +0000#1118464Day cook makes me Iratehttp://www.cheftalk.com/t/80410/day-cook-makes-me-irate "So I recently started at a local place, 2 locations and soon a third. The menu is..."threadThu, 17 Apr 2014 11:32:33 +0000LarryBirdThu, 17 Apr 2014 11:32:33 +0000#1118426Need help getting more people to come in and apply.http://www.cheftalk.com/t/80408/need-help-getting-more-people-to-come-in-and-apply "Hey guys,    work in a fairly big resturaunt and during this time we are looking to..."threadThu, 17 Apr 2014 10:16:37 +0000josh1110Thu, 17 Apr 2014 10:16:37 +0000#1118384First catering GIGhttp://www.cheftalk.com/t/80387/first-catering-gig "Hello. I am a private cook to a family and was offered a GIG to cater for roughly about..."threadTue, 15 Apr 2014 14:55:23 +0000etcivyTue, 15 Apr 2014 14:55:23 +0000#1117524Pies for service?http://www.cheftalk.com/t/80363/pies-for-service "Hey guys,   I was wondering wether anyone ha sexperience in doing pies during..."threadMon, 14 Apr 2014 10:29:26 +0000Josh89Mon, 14 Apr 2014 10:29:26 +0000#1117098First time poster and I have a question.http://www.cheftalk.com/t/80350/first-time-poster-and-i-have-a-question "Hello all,    I just wanted to say that I have been lurking on this site for years..."threadSun, 13 Apr 2014 14:16:58 +0000AthesdanSun, 13 Apr 2014 14:16:58 +0000#1116719Thermometers?http://www.cheftalk.com/t/80326/thermometers "I can't count how many I've gone thru. Can some one point me in the right direction to..."threadFri, 11 Apr 2014 06:01:45 +0000thiestheiFri, 11 Apr 2014 06:01:45 +0000#1115982Basic guide to buying kitchen supplies (pots, pans, etc)http://www.cheftalk.com/t/80307/basic-guide-to-buying-kitchen-supplies-pots-pans-etc "Hi,   I'm almost ready to open my restaurant and I'd like some professional help from..."threadWed, 09 Apr 2014 10:47:40 +0000SankalpWed, 09 Apr 2014 10:47:40 +0000#1115281Hello. I am new here and came here for answers for my frustration in this businesshttp://www.cheftalk.com/t/80306/hello-i-am-new-here-and-came-here-for-answers-for-my-frustration-in-this-business "I have been working in the industry for over 20+ years. I recently moved to LA to be..."threadWed, 09 Apr 2014 04:22:10 +0000hugz2uWed, 09 Apr 2014 04:22:10 +0000#1115199MUI (Menu Under Influence) Bit of humour.http://www.cheftalk.com/t/80303/mui-menu-under-influence-bit-of-humour "I'm not a drunk, but I do like to have my share after a long shift in a hot kitchen,..."threadTue, 08 Apr 2014 21:27:32 +0000MiniChefZimTue, 08 Apr 2014 21:27:32 +0000#1115058Who are we really cooking for?http://www.cheftalk.com/t/80299/who-are-we-really-cooking-for "For whom do we cook? Seriously. I am asking the question and I want somebody to tell..."threadTue, 08 Apr 2014 17:41:24 +0000Jim BermanTue, 08 Apr 2014 17:41:24 +0000#1114984organizing grill colourshttp://www.cheftalk.com/t/80298/organizing-grill-colours "What is the traditional method of organizing colours on the pass? I've always arranged..."threadTue, 08 Apr 2014 14:15:04 +0000kingofnullTue, 08 Apr 2014 14:15:04 +0000#1114915Problems with executive chef.... need advice plshttp://www.cheftalk.com/t/80291/problems-with-executive-chef-need-advice-pls "I have been recently working for this new brazilian steakhouse and things are not going..."threadTue, 08 Apr 2014 03:51:05 +0000Eddie Metal7Tue, 08 Apr 2014 03:51:05 +0000#1114813Physical and Mental Disorders in the Professional Kitchenhttp://www.cheftalk.com/t/80273/physical-and-mental-disorders-in-the-professional-kitchen "While this may be a touchy subject for some please keep it open minded and..."threadMon, 07 Apr 2014 01:44:09 +0000linecook854Mon, 07 Apr 2014 01:44:09 +0000#1114338Anyone here use any "invention to retard aging of fruits and veggies in walkin?http://www.cheftalk.com/t/80263/anyone-here-use-any-invention-to-retard-aging-of-fruits-and-veggies-in-walkin "You may have seen the ads for products like the "Blue Apple" or "Fresh Paper" and..."threadSat, 05 Apr 2014 01:25:37 +0000CapeCodChefSat, 05 Apr 2014 01:25:37 +0000#1113659How many customers should a kitchen be able to handle?http://www.cheftalk.com/t/80261/how-many-customers-should-a-kitchen-be-able-to-handle "So here is my question.  I work in a small restaurant, fine dining, scratch kitchen. ..."threadFri, 04 Apr 2014 23:52:57 +0000ChefTimothyJFri, 04 Apr 2014 23:52:57 +0000#1113624Advice: Travel Chef for more experiencehttp://www.cheftalk.com/t/80251/advice-travel-chef-for-more-experience "Hey all,    To start, I'd just like to say I'm from the UK! Am pondering the..."threadFri, 04 Apr 2014 16:02:32 +0000cheffumsFri, 04 Apr 2014 16:02:32 +0000#1113525Looking for ideas for ancient Roman event http://www.cheftalk.com/t/80235/looking-for-ideas-for-ancient-roman-event "Hiya!   The latest tourist (and scientific) attraction in our little village is the..."threadFri, 04 Apr 2014 06:16:50 +0000ReckyFri, 04 Apr 2014 06:16:50 +0000#1113419How to Deal with Line Cooks and Jealousyhttp://www.cheftalk.com/t/80234/how-to-deal-with-line-cooks-and-jealousy "OK long story short: I was a sous who basically ran the whole kitchen (without the..."threadFri, 04 Apr 2014 04:03:12 +0000linecook854Fri, 04 Apr 2014 04:03:12 +0000#1113387French Term I Cannot Findhttp://www.cheftalk.com/t/80229/french-term-i-cannot-find "While watching Gordon Ramsay on boiling point running his first solo restaurant, during..."threadThu, 03 Apr 2014 22:29:27 +0000youngchefkarlThu, 03 Apr 2014 22:29:27 +0000#1113244Narcissism and chefshttp://www.cheftalk.com/t/80206/narcissism-and-chefs "Is it a requirement? Frequent outcome of work environment? Or does it just attract us..."threadWed, 02 Apr 2014 02:28:59 +0000beastmasterflexWed, 02 Apr 2014 02:28:59 +0000#1112662Food Network makes my job hell. anyone else?http://www.cheftalk.com/t/80183/food-network-makes-my-job-hell-anyone-else "I have a very strong belief that if you've never worked in a professional kitchen..."threadSun, 30 Mar 2014 22:21:23 +0000KadTheColdSun, 30 Mar 2014 22:21:23 +0000#1112083Looking for a specific brand of pan...http://www.cheftalk.com/t/80181/looking-for-a-specific-brand-of-pan "I see them used in European kitchens a lot, they're very thin, look to be made out of..."threadSun, 30 Mar 2014 20:32:52 +0000miseSun, 30 Mar 2014 20:32:52 +0000#1112047Diabetes??http://www.cheftalk.com/t/80176/diabetes "My neighbors found out their son is diabetic and I need a high carb kid friendly snack..."threadSun, 30 Mar 2014 11:53:38 +0000cowboySun, 30 Mar 2014 11:53:38 +0000#1111877When did every thing change?http://www.cheftalk.com/t/80173/when-did-every-thing-change "When I started in this business I worked and learned my craft from chefs who were..."threadSun, 30 Mar 2014 08:47:22 +0000charlesglenn55Sun, 30 Mar 2014 08:47:22 +0000#1111813Super heros in the kitchen (Something fun)http://www.cheftalk.com/t/80146/super-heros-in-the-kitchen-something-fun "Today I had to make many Weine Schnitzels and last night i watched the new Thor movie. ..."threadThu, 27 Mar 2014 18:02:32 +0000kostendorfThu, 27 Mar 2014 18:02:32 +0000#1110373"Resto-fying" ancient noodle recipehttp://www.cheftalk.com/t/80140/resto-fying-ancient-noodle-recipe "Hey guys and gals,   I've been gradually introducing modernised versions of very..."threadThu, 27 Mar 2014 12:29:55 +0000ReckyThu, 27 Mar 2014 12:29:55 +0000#1110280BIKO- Restaurant in Mexico Food looks like charcoalhttp://www.cheftalk.com/t/80139/biko-restaurant-in-mexico-food-looks-like-charcoal "Hi, do you guys have an ideia how this is made? In this restaurant in Mexico there is a..."threadThu, 27 Mar 2014 10:41:11 +0000Raphael MalburgThu, 27 Mar 2014 10:41:11 +0000#1110265Q factorhttp://www.cheftalk.com/t/80132/q-factor "when figuring out my recipe cost per serving, do I add or subtract my 6% Q factor??? "threadWed, 26 Mar 2014 15:59:57 +0000guppiejWed, 26 Mar 2014 15:59:57 +0000#1109912How to wash Diamond steelhttp://www.cheftalk.com/t/80118/how-to-wash-diamond-steel "Somebody told me not to wash it by water. Is it ok just leave it after using?"threadWed, 26 Mar 2014 01:18:40 +0000Sam BryantWed, 26 Mar 2014 01:18:40 +0000#1109693beer ketchup recipes?http://www.cheftalk.com/t/80114/beer-ketchup-recipes "Hello all,   hope everyone is doing great!     Anyone have recipes or tips for..."threadWed, 26 Mar 2014 00:51:24 +0000Chezj023Wed, 26 Mar 2014 00:51:24 +0000#1109661Moving to Canada -- your thoughts on this...http://www.cheftalk.com/t/80113/moving-to-canada-your-thoughts-on-this "Hello everyone!   Im a 40 yr old chef from Dominican Republic. I currently own a..."threadTue, 25 Mar 2014 23:13:51 +0000amartin2112Tue, 25 Mar 2014 23:13:51 +0000#1109597Advisory Committee Hunt http://www.cheftalk.com/t/80107/advisory-committee-hunt "Hello all,   I'm a Culinary Arts Instructor at a high school regional tech center in..."threadTue, 25 Mar 2014 19:15:25 +0000TomDuBoisTue, 25 Mar 2014 19:15:25 +0000#1109525Apprentice chef looking for advicehttp://www.cheftalk.com/t/80105/apprentice-chef-looking-for-advice "Hi my name is Bruce and I got a job as an apprentice chef last September. I have no..."threadTue, 25 Mar 2014 17:02:59 +0000banderson22Tue, 25 Mar 2014 17:02:59 +0000#1109450building a new knife sethttp://www.cheftalk.com/t/80097/building-a-new-knife-set "so my car got broken into and one of the things that was taken was my knife bag out of..."threadTue, 25 Mar 2014 01:35:34 +0000avm221Tue, 25 Mar 2014 01:35:34 +0000#1109247what are some of the best pranks you have seen in the kitchen over the years ?http://www.cheftalk.com/t/80091/what-are-some-of-the-best-pranks-you-have-seen-in-the-kitchen-over-the-years "so not sure if this is appropriate for this forum  but just thought there has to be..."threadMon, 24 Mar 2014 13:13:27 +0000Thumper1279Mon, 24 Mar 2014 13:13:27 +0000#1109045Hitting a wallhttp://www.cheftalk.com/t/80087/hitting-a-wall "So I'm sure you guys have seen a number of my posts in regards to struggling with my..."threadMon, 24 Mar 2014 01:43:41 +0000Taylor FrostMon, 24 Mar 2014 01:43:41 +0000#1108897Hitting a wallhttp://www.cheftalk.com/t/80086/hitting-a-wall "So I'm sure you guys have seen a number of my posts in regards to struggling with my..."threadMon, 24 Mar 2014 01:40:30 +0000Taylor FrostMon, 24 Mar 2014 01:40:30 +0000#1108896knife bag stolen....http://www.cheftalk.com/t/80083/knife-bag-stolen "well some time friday night or early saturday morning my car was broken into (luckily..."threadSun, 23 Mar 2014 20:34:52 +0000avm221Sun, 23 Mar 2014 20:34:52 +0000#1108788Working around one person's schedulehttp://www.cheftalk.com/t/80076/working-around-one-persons-schedule "The title says it all.  I have a line cook who has been with us for several years and..."threadSun, 23 Mar 2014 03:32:02 +0000Taylor FrostSun, 23 Mar 2014 03:32:02 +0000#1108499Sandwich unit brand advice?http://www.cheftalk.com/t/80074/sandwich-unit-brand-advice "Need to buy a small sandwich unit to separate our salads and cold sandwiches from the..."threadSun, 23 Mar 2014 02:43:48 +0000CapeCodChefSun, 23 Mar 2014 02:43:48 +0000#1108487How to maintain sharp knives http://www.cheftalk.com/t/80067/how-to-maintain-sharp-knives "Hello Does anyone have any advice for keeping knives sharp? I have a ten inch and a..."threadSat, 22 Mar 2014 16:28:56 +0000ChrisBristolSat, 22 Mar 2014 16:28:56 +0000#1108241Cooking with a Charcoal Ovenhttp://www.cheftalk.com/t/80065/cooking-with-a-charcoal-oven "I will be soon opening a 'Steakhouse Restaurant' and am looking to install a charcoal..."threadSat, 22 Mar 2014 10:54:34 +0000johnatthelamb12Sat, 22 Mar 2014 10:54:34 +0000#1107955Question for the pro chefs out there..http://www.cheftalk.com/t/80057/question-for-the-pro-chefs-out-there "Just starting out in a kitchen does the chef or manager take more of a liking to the..."threadFri, 21 Mar 2014 18:29:22 +0000joshThaCookFri, 21 Mar 2014 18:29:22 +0000#1107779Global and United Kingdom Forum/Association for professional chefshttp://www.cheftalk.com/t/80034/global-and-united-kingdom-forum-association-for-professional-chefs "Could you, please, recommend any global/European or British forum or networking..."threadThu, 20 Mar 2014 06:12:09 +0000Private ChefsThu, 20 Mar 2014 06:12:09 +0000#1107132pearl barly vs pot barley what tastes better http://www.cheftalk.com/t/80033/pearl-barly-vs-pot-barley-what-tastes-better "OK so im working in this restaurant currently as the sous chef, we are not producing..."threadThu, 20 Mar 2014 05:16:10 +0000Mark HernenThu, 20 Mar 2014 05:16:10 +0000#1107116Anyone in Portland looking for a cook? http://www.cheftalk.com/t/80026/anyone-in-portland-looking-for-a-cook "I will be moving to Portland OR. Next week and will be looking for work I have over 15..."threadWed, 19 Mar 2014 18:58:25 +0000DeboWed, 19 Mar 2014 18:58:25 +0000#1106915