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, 24 Jul 2014 10:29:59 +0000Aspiring 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#1143306New Chef Jacket.http://www.cheftalk.com/t/81307/new-chef-jacket "I have a few new chef jackets and I want to get the stains out and be able to wash..."threadWed, 02 Jul 2014 12:27:33 +0000MrsOrtizGinesWed, 02 Jul 2014 12:27:33 +0000#1142844otz shoes?http://www.cheftalk.com/t/81304/otz-shoes "anybody try those new shoes voltaggio came out with? wanna know if they really are as..."threadWed, 02 Jul 2014 06:59:55 +0000jaydenstarbodyWed, 02 Jul 2014 06:59:55 +0000#1142783When bad things happen to good food...http://www.cheftalk.com/t/81285/when-bad-things-happen-to-good-food "Hi guys...   What are the things that make you sad for your food while cooking..."threadMon, 30 Jun 2014 18:01:38 +0000Luis JMon, 30 Jun 2014 18:01:38 +0000#1142263Software Recommendation?http://www.cheftalk.com/t/81283/software-recommendation "I am looking for a menu planning/recipe/order list type of software.  I would like to..."threadMon, 30 Jun 2014 13:36:27 +0000scaugheyMon, 30 Jun 2014 13:36:27 +0000#1142203Tortillas, corn and/or flourhttp://www.cheftalk.com/t/81281/tortillas-corn-and-or-flour "Good morning, I have just recently inherited a large dough sheeter. I was wondering..."threadMon, 30 Jun 2014 10:54:51 +0000AllanMcPhersonMon, 30 Jun 2014 10:54:51 +0000#1142155Newbie needs Wisdomhttp://www.cheftalk.com/t/81268/newbie-needs-wisdom "Hello artists, How long do you give a prep/lIne cook position before deciding it's not..."threadSun, 29 Jun 2014 00:55:53 +0000NoahknowsSun, 29 Jun 2014 00:55:53 +0000#1141731Meat Sawhttp://www.cheftalk.com/t/81251/meat-saw "I also put this on the equipment forum, I hope that's ok.   Hey, folks. I've been..."threadFri, 27 Jun 2014 17:31:00 +0000RaibeauxFri, 27 Jun 2014 17:31:00 +0000#1141322Marinating fish and chips for service.http://www.cheftalk.com/t/81244/marinating-fish-and-chips-for-service "I would like to marinade some cod for a deep fried fish and chip plate. The problem is..."threadFri, 27 Jun 2014 12:02:21 +0000Jake BorgFri, 27 Jun 2014 12:02:21 +0000#1141236currently a banquet sou chef with an offer on the table for an executive chef...http://www.cheftalk.com/t/81218/currently-a-banquet-sou-chef-with-an-offer-on-the-table-for-an-executive-chef "I been a banquet sou chef for the past 5yrs. I was in the first banguet hotel..."threadMon, 23 Jun 2014 21:06:27 +0000banquet souMon, 23 Jun 2014 21:06:27 +0000#1140136Spaghetti Bolognese a little bit bitterhttp://www.cheftalk.com/t/81209/spaghetti-bolognese-a-little-bit-bitter "Hi I made a Spaghetti Bolognese the other day.  It was very nice rich and had a lot of..."threadMon, 23 Jun 2014 11:01:42 +0000ChrisBristolMon, 23 Jun 2014 11:01:42 +0000#1139939RED SEAL - Worth getting as a credential, if I want to work fine dining in EU...?http://www.cheftalk.com/t/81196/red-seal-worth-getting-as-a-credential-if-i-want-to-work-fine-dining-in-eu "I've frequented the forum for a while now, but this is my first thread.       I..."threadSat, 21 Jun 2014 20:21:12 +0000sousvide68Sat, 21 Jun 2014 20:21:12 +0000#1139581Calculating Employee Discountshttp://www.cheftalk.com/t/81192/calculating-employee-discounts "In the restaurant I work in, the owners allow us an $8 allowance for food per shift. If..."threadSat, 21 Jun 2014 05:21:42 +0000RedBeerd CantuSat, 21 Jun 2014 05:21:42 +0000#1139392Best Job Resourceshttp://www.cheftalk.com/t/81191/best-job-resources "Other than Craigslist, what are the best outlets to find culinary jobs. Relocating to a..."threadSat, 21 Jun 2014 04:36:08 +0000TremeChefSat, 21 Jun 2014 04:36:08 +0000#1139386Sysco and US Foods Merger....Write your congressman!!!http://www.cheftalk.com/t/81179/sysco-and-us-foods-merger-write-your-congressman "Unless you think it's a good idea for the FTC to allow the merger of the world's..."threadThu, 19 Jun 2014 20:30:43 +0000CapeCodChefThu, 19 Jun 2014 20:30:43 +0000#1139015Executive refuses to make menu changes in compromise with restaurant owner; integrity or inflexibility? Your thoughts? How would you handle the situation?http://www.cheftalk.com/t/81171/executive-refuses-to-make-menu-changes-in-compromise-with-restaurant-owner-integrity-or-inflexibility-your-thoughts-how-would-you-handle-the-situation "Hello. I'm pastry chef in a small restaurant and work closely with the executive; the..."threadThu, 19 Jun 2014 10:23:23 +0000Alisha NicoleThu, 19 Jun 2014 10:23:23 +0000#1138815Pub Food with a Twisthttp://www.cheftalk.com/t/81170/pub-food-with-a-twist "I am head chef at a small but busy gastropub. My vision is good traditional pub..."threadThu, 19 Jun 2014 09:52:56 +0000jungledangleThu, 19 Jun 2014 09:52:56 +0000#1138813Automated, regulated Salt & Pepper Sprinkler:http://www.cheftalk.com/t/81166/automated-regulated-salt-pepper-sprinkler "I operate a small burger restaurant. Currently, we just simply salt and pepper our..."threadWed, 18 Jun 2014 20:01:03 +0000paxiWed, 18 Jun 2014 20:01:03 +0000#1138693red sealhttp://www.cheftalk.com/t/81155/red-seal "which is the best book to study for Apprenticeship and industry training challenge..."threadTue, 17 Jun 2014 22:31:32 +0000prasanthTue, 17 Jun 2014 22:31:32 +0000#1138528