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, 05 Jul 2015 19:18:28 +0000Hey guys gala dinner menu help.http://www.cheftalk.com/t/86467/hey-guys-gala-dinner-menu-help "Long story short, a friend sent me the menu for a gala dinner that is happening in..."threadSun, 05 Jul 2015 07:22:07 +0000mgm0Sun, 05 Jul 2015 07:22:07 +0000#1247993The food behind the showhttp://www.cheftalk.com/t/86454/the-food-behind-the-show "Last week, I had the opportunity to go backstage with Dega Catering and the Dave..."threadFri, 03 Jul 2015 23:34:24 +0000Jim BermanFri, 03 Jul 2015 23:34:24 +0000#1247691How to get back into the industry after 12 years of illness .http://www.cheftalk.com/t/86446/how-to-get-back-into-the-industry-after-12-years-of-illness "Hello all, I have been sick for 12 years and my illness has completely stabilized . I..."threadThu, 02 Jul 2015 16:57:22 +0000Remi LoveThu, 02 Jul 2015 16:57:22 +0000#1247417New Line Cook, Not Permitted on The Line by The Chefhttp://www.cheftalk.com/t/86444/new-line-cook-not-permitted-on-the-line-by-the-chef "I graduated from culinary school last May, and was hired a few months ago by a luxury..."threadThu, 02 Jul 2015 12:50:37 +0000EtherialThu, 02 Jul 2015 12:50:37 +0000#1247359Interesting and informative culinary books http://www.cheftalk.com/t/86429/interesting-and-informative-culinary-books "Hello my lovely kitchen family,         I am looking for a list of great books to..."threadWed, 01 Jul 2015 05:13:07 +0000gypsy0714Wed, 01 Jul 2015 05:13:07 +0000#1246990Battle of the Bosses!! http://www.cheftalk.com/t/86428/battle-of-the-bosses "Advice on DRUNK head chef....   First back story...So I am currently a culinary kid..."threadWed, 01 Jul 2015 04:37:53 +0000SouxChefWed, 01 Jul 2015 04:37:53 +0000#1246984Establishing a Standard for Rushes?http://www.cheftalk.com/t/86419/establishing-a-standard-for-rushes "Mediterranean restaurant seats 60.   During the week we open at 11am, with a lunch..."threadTue, 30 Jun 2015 20:59:06 +0000RedBeerd CantuTue, 30 Jun 2015 20:59:06 +0000#1246832Anyone with Vegas experience/knowledge?http://www.cheftalk.com/t/86417/anyone-with-vegas-experience-knowledge "Lately I've been interested in maybe going to Vegas as an alternative to working in..."threadTue, 30 Jun 2015 18:51:22 +0000veronporterTue, 30 Jun 2015 18:51:22 +0000#1246806Holding Broth without diluting it. I NEED HELP!!!!http://www.cheftalk.com/t/86415/holding-broth-without-diluting-it-i-need-help "Hello Pro Chef,   I need help and a better suggestion to do this for my restaurant...."threadTue, 30 Jun 2015 15:10:56 +0000SaltandPepperTue, 30 Jun 2015 15:10:56 +0000#1246766Taking over Banquets in a Hotelhttp://www.cheftalk.com/t/86406/taking-over-banquets-in-a-hotel "Hey everyone,   I've been a Sous Chef now for three years, mainly focusing on the..."threadMon, 29 Jun 2015 19:35:50 +0000NovaScotiaChefMon, 29 Jun 2015 19:35:50 +0000#1246501Pop up Restaurant advice pleasehttp://www.cheftalk.com/t/86390/pop-up-restaurant-advice-please "Short and simple, I'm tired of cooking other people's food. I'm ready to cook food I..."threadSun, 28 Jun 2015 23:44:33 +0000ChefTorres87Sun, 28 Jun 2015 23:44:33 +0000#1246319Spice company seeking Irish chefs/cookshttp://www.cheftalk.com/t/86351/spice-company-seeking-irish-chefs-cooks "Penzey's, a family owned spice company from Wisconsin, sent out an email asking for..."threadWed, 24 Jun 2015 07:47:52 +0000greyeaglemWed, 24 Jun 2015 07:47:52 +0000#1245278Reheating medium rare meatshttp://www.cheftalk.com/t/86314/reheating-medium-rare-meats "So I smoked tri tips for tomorrow, planning on serving it in 1/8"-1/4" slices with a..."threadSat, 20 Jun 2015 06:44:11 +0000Taylor FrostSat, 20 Jun 2015 06:44:11 +0000#1244260Has anyone ever worked in a care home? http://www.cheftalk.com/t/86299/has-anyone-ever-worked-in-a-care-home "Hi Has anyone ever worked in a care home? I have done a few shifts through a..."threadFri, 19 Jun 2015 00:03:21 +0000ChrisBristolFri, 19 Jun 2015 00:03:21 +0000#1243975dried fish ideashttp://www.cheftalk.com/t/86292/dried-fish-ideas "A few months ago I caught about 15 pounds of fish that I didn't wind up using..."threadThu, 18 Jun 2015 16:43:51 +0000kingfarvitoThu, 18 Jun 2015 16:43:51 +0000#1243863New hireshttp://www.cheftalk.com/t/86291/new-hires "Recently we have hired 3 new line cooks. 2 former sous chefs and 1 new to the industry...."threadThu, 18 Jun 2015 15:43:33 +0000rwking198Thu, 18 Jun 2015 15:43:33 +0000#1243853Fun new game in the restaurant (for me)http://www.cheftalk.com/t/86278/fun-new-game-in-the-restaurant-for-me "I've discovered a fun new game. It's called "My (position) just quit, so cover her..."threadWed, 17 Jun 2015 12:09:12 +0000CSchleyWed, 17 Jun 2015 12:09:12 +0000#1243539To give or not to givehttp://www.cheftalk.com/t/86262/to-give-or-not-to-give "So I've had this cook who for the last 9 months of working for me has gone from..."threadTue, 16 Jun 2015 01:40:18 +0000frostythespiderTue, 16 Jun 2015 01:40:18 +0000#1243142employee boundarieshttp://www.cheftalk.com/t/86253/employee-boundaries "   Im a new cook, 22 years old, only been cooking for about 4 months. I work at a..."threadMon, 15 Jun 2015 16:45:50 +0000freddy12712Mon, 15 Jun 2015 16:45:50 +0000#1243052Addicted to the line http://www.cheftalk.com/t/86234/addicted-to-the-line "so , been around for a while now... even have my own place.. but I took a second job at..."threadSun, 14 Jun 2015 13:39:53 +0000akatSun, 14 Jun 2015 13:39:53 +0000#1242551thoughts on working with event coordinators & professionalism.http://www.cheftalk.com/t/86232/thoughts-on-working-with-event-coordinators-professionalism "Hello all,   I have a small bakery, am very much not a catering company, and have..."threadSun, 14 Jun 2015 06:27:53 +0000Alisha NicoleSun, 14 Jun 2015 06:27:53 +0000#1242386What is your definition of "local food"http://www.cheftalk.com/t/86231/what-is-your-definition-of-local-food "what is your opinion on what local food is? is it within 100 miles of you? 2-3 hours?..."threadSat, 13 Jun 2015 23:57:06 +0000jefflSat, 13 Jun 2015 23:57:06 +0000#1242344Nut Allergies...how to best deal with them?http://www.cheftalk.com/t/86230/nut-allergies-how-to-best-deal-with-them "The issue seems to be coming up more frequently, and I've taken a hard line stance that..."threadSat, 13 Jun 2015 23:08:50 +0000CapeCodChefSat, 13 Jun 2015 23:08:50 +0000#1242338Looking for Sources for Used Restaurant Equipment in NYChttp://www.cheftalk.com/t/86214/looking-for-sources-for-used-restaurant-equipment-in-nyc "I'm helping a friend with a business proposal for a restaurant in Brooklyn. Any..."threadFri, 12 Jun 2015 07:56:32 +0000GregFri, 12 Jun 2015 07:56:32 +0000#1241695How do you get hard white and runny yoke?http://www.cheftalk.com/t/86206/how-do-you-get-hard-white-and-runny-yoke "One thing I find really interesting is that boiling the perfect egg is actually quite..."threadWed, 10 Jun 2015 23:41:40 +0000ChrisBristolWed, 10 Jun 2015 23:41:40 +0000#1241369talking to the new generation http://www.cheftalk.com/t/86192/talking-to-the-new-generation "... I`m finding it really hard to give instruction to allot of my younger cooks and..."threadTue, 09 Jun 2015 14:24:47 +0000akatTue, 09 Jun 2015 14:24:47 +0000#1240885Best way to keep baked potatoes for servicehttp://www.cheftalk.com/t/86188/best-way-to-keep-baked-potatoes-for-service "I have tried several different ways to keep baked potatos for service, warming drawer,..."threadTue, 09 Jun 2015 07:13:50 +0000RoccoTue, 09 Jun 2015 07:13:50 +0000#1240774Need advice from experienced chefshttp://www.cheftalk.com/t/86187/need-advice-from-experienced-chefs "Im a new cook and want to show more initiative in the kitchen but im not sure where to..."threadTue, 09 Jun 2015 05:47:27 +0000freddy12712Tue, 09 Jun 2015 05:47:27 +0000#1240768Retreathttp://www.cheftalk.com/t/86180/retreat "Hi chefs, I am planning on taking my culinary team leaders out to a farm (veg ..."threadMon, 08 Jun 2015 20:12:36 +0000ChefPSMon, 08 Jun 2015 20:12:36 +0000#1240603Win a Jende Custom Leather Knife Rollhttp://www.cheftalk.com/t/86175/win-a-jende-custom-leather-knife-roll "Did you attend culinary school? Then take a little time and enter the  ​ for a chance..."threadMon, 08 Jun 2015 12:59:35 +0000NickoMon, 08 Jun 2015 12:59:35 +0000#1240492Do you peel your carrots ?http://www.cheftalk.com/t/86170/do-you-peel-your-carrots "My daughter seen me peeling carrots an told my that I was waisting my time I Know..."threadSun, 07 Jun 2015 22:05:18 +0000berndySun, 07 Jun 2015 22:05:18 +0000#1240132Walk-in refrigerator outside, problems in winter?http://www.cheftalk.com/t/86163/walk-in-refrigerator-outside-problems-in-winter "Do walk-in refrigerators work properly if installed outside (outside the kitchen door,..."threadSun, 07 Jun 2015 08:39:49 +0000createasaurusSun, 07 Jun 2015 08:39:49 +0000#1239949Thinking of doing tacos al pastor...what do you do with leftovers?http://www.cheftalk.com/t/86159/thinking-of-doing-tacos-al-pastor-what-do-you-do-with-leftovers "I am thinking of doing authentic tacos al pastor and wondered how the leftovers are..."threadSun, 07 Jun 2015 02:29:43 +0000daveugeniusSun, 07 Jun 2015 02:29:43 +0000#1239881Confithttp://www.cheftalk.com/t/86149/confit "Con - Fit (of/with - fat/the fat of) great now that we got that out of the way lets..."threadSat, 06 Jun 2015 17:50:43 +0000BrutuzrawkSat, 06 Jun 2015 17:50:43 +0000#1239761working owners...http://www.cheftalk.com/t/86146/working-owners "I was wondering whats the best way to pay yourself if you bought a busines. salary,..."threadSat, 06 Jun 2015 14:53:08 +0000whiskytangoSat, 06 Jun 2015 14:53:08 +0000#1239738Test Kitchen? http://www.cheftalk.com/t/86140/test-kitchen "Hello, I'm a young cook about to graduate culinary school. I'm still finding my place..."threadFri, 05 Jun 2015 19:20:59 +0000theculinarykidFri, 05 Jun 2015 19:20:59 +0000#1239533ACF Certificationhttp://www.cheftalk.com/t/86134/acf-certification "Anyone here ACF certified and at what level? I am interested in getting my foot in the..."threadFri, 05 Jun 2015 01:46:11 +0000linecook854Fri, 05 Jun 2015 01:46:11 +0000#1239353Anyone work for michelin stars?http://www.cheftalk.com/t/86132/anyone-work-for-michelin-stars "I posted asking for advice on NYC a little while back. I've been invited to trial at 2..."threadThu, 04 Jun 2015 21:33:01 +0000kingfarvitoThu, 04 Jun 2015 21:33:01 +0000#1239312Mail-order knife sharpening?http://www.cheftalk.com/t/86131/mail-order-knife-sharpening "Im new to this area and don't have any experience with the local knife sharpening..."threadThu, 04 Jun 2015 20:28:07 +0000johnnyroastbeefThu, 04 Jun 2015 20:28:07 +0000#1239297Can't decide if I should quit or continuehttp://www.cheftalk.com/t/86122/cant-decide-if-i-should-quit-or-continue "I've been in the Japanese cuisine for about two years now, specifically sushi. Started..."threadThu, 04 Jun 2015 05:23:48 +0000FantalityThu, 04 Jun 2015 05:23:48 +0000#1239174Advise for Cooking in Europehttp://www.cheftalk.com/t/86115/advise-for-cooking-in-europe "Hi all. I've been thinking a lot about moving to Europe to cook. It would be a dream to..."threadWed, 03 Jun 2015 16:25:19 +0000Meatball MattWed, 03 Jun 2015 16:25:19 +0000#1238936Swearing in the professional kitchen, Yes or No?http://www.cheftalk.com/t/86097/swearing-in-the-professional-kitchen-yes-or-no "If you have been in any professional kitchen, chances are you have heard a few f-bombs..."threadTue, 02 Jun 2015 16:11:00 +0000welldonechefTue, 02 Jun 2015 16:11:00 +0000#1238625Vegan Buttercreamhttp://www.cheftalk.com/t/86071/vegan-buttercream "I don't make VEGAN buttercream a lot at my bakery.  But made as usual the..."threadSun, 31 May 2015 15:07:34 +0000AintbsSun, 31 May 2015 15:07:34 +0000#1238043Need a sauce that works for lamb wellington and asparagus at the same timehttp://www.cheftalk.com/t/86070/need-a-sauce-that-works-for-lamb-wellington-and-asparagus-at-the-same-time "I got these two courses as part of a standard multi course meal.   1)  Duck breast,..."threadSun, 31 May 2015 14:21:16 +0000kuanSun, 31 May 2015 14:21:16 +0000#1238025What culinary position should i be looking for that will further my culinary career?http://www.cheftalk.com/t/86041/what-culinary-position-should-i-be-looking-for-that-will-further-my-culinary-career "Hello everyone,   I graduated culinary school a year ago and since they were not very..."threadThu, 28 May 2015 16:31:48 +0000brunosvThu, 28 May 2015 16:31:48 +0000#1237395Changing Careershttp://www.cheftalk.com/t/86040/changing-careers "I am a home chef and thinking about getting back into the biz, after getting out when I..."threadThu, 28 May 2015 16:11:22 +0000rmullinsThu, 28 May 2015 16:11:22 +0000#1237394Just turned 40. Culinary School or More Kitchens? Please help!http://www.cheftalk.com/t/86033/just-turned-40-culinary-school-or-more-kitchens-please-help "Here is my situation: I've been cooking professionally off and on for eleven years. I..."threadWed, 27 May 2015 15:43:10 +0000Meatball MattWed, 27 May 2015 15:43:10 +0000#1237096Good Shoes, But Legs & Feet Are Sorehttp://www.cheftalk.com/t/86032/good-shoes-but-legs-feet-are-sore "I work in a kitchen for 8-9 hours a day with 30 minutes lunch.  I have no problem..."threadWed, 27 May 2015 15:41:21 +0000EtherialWed, 27 May 2015 15:41:21 +0000#1237094E cigarettes\vapes in food service http://www.cheftalk.com/t/86020/e-cigarettes-vapes-in-food-service "I can't believe I even have to do research on the subject. I have an employee who..."threadWed, 27 May 2015 00:51:42 +0000FrizbeeWed, 27 May 2015 00:51:42 +0000#1236935making it in NYChttp://www.cheftalk.com/t/86018/making-it-in-nyc "Hey guys, I was wondering how you guys that transplanted to new york went about doing..."threadTue, 26 May 2015 23:38:19 +0000kingfarvitoTue, 26 May 2015 23:38:19 +0000#1236919