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, 29 Jan 2015 03:36:35 +0000Those sneaky senior chefshttp://www.cheftalk.com/t/84500/those-sneaky-senior-chefs "I'm sure lots of you a have worked with those sneaky senior chefs over the years. The..."threadThu, 29 Jan 2015 00:11:50 +0000ChrisBristolThu, 29 Jan 2015 00:11:50 +0000#1205023Reducing?http://www.cheftalk.com/t/84499/reducing "Hello I understand that you reduce sauces to concentrate the flavours. But I am a bit..."threadWed, 28 Jan 2015 23:52:00 +0000ChrisBristolWed, 28 Jan 2015 23:52:00 +0000#1204980Seeking some unconventional advicehttp://www.cheftalk.com/t/84486/seeking-some-unconventional-advice "Being a sous chef I have had to deal with many highly stressful situations. However it..."threadWed, 28 Jan 2015 02:02:00 +0000Sir cooksalotWed, 28 Jan 2015 02:02:00 +0000#1204694Microgreen Informationhttp://www.cheftalk.com/t/84477/microgreen-information "Hello,   I'm working as a consultant for a company based in Northeast Ohio. They are..."threadTue, 27 Jan 2015 18:13:54 +0000MDeckleverTue, 27 Jan 2015 18:13:54 +0000#1204563New Cooking Information?http://www.cheftalk.com/t/84475/new-cooking-information "Hi All.   Curious as to where everybody on here finds, reads, obtains new cooking..."threadTue, 27 Jan 2015 16:57:34 +0000ChefJasonBTue, 27 Jan 2015 16:57:34 +0000#1204540Charcoal/Wood-fired Grill for commercial usehttp://www.cheftalk.com/t/84472/charcoal-wood-fired-grill-for-commercial-use "Does anyone know where I can something like this (see photo) or something..."threadTue, 27 Jan 2015 07:04:47 +0000createasaurusTue, 27 Jan 2015 07:04:47 +0000#1204445Fresh Sausage Questionhttp://www.cheftalk.com/t/84459/fresh-sausage-question "Hi all!   We are putting a fresh sausage on the menu, in patty form, cooked on the..."threadMon, 26 Jan 2015 18:55:36 +0000Chezj023Mon, 26 Jan 2015 18:55:36 +0000#1204185Bread service.....http://www.cheftalk.com/t/84415/bread-service "I am the pastry chef at a 100 seat, fine dining restaurant in New Orleans. I roll out..."threadSun, 25 Jan 2015 00:09:24 +0000NOLApastrygirlSun, 25 Jan 2015 00:09:24 +0000#1203623Anyone brave/unconventional with their opening hours?http://www.cheftalk.com/t/84413/anyone-brave-unconventional-with-their-opening-hours "I'm well into my forth year of operating and cheffing at my small "seasonal & regional"..."threadSat, 24 Jan 2015 20:33:11 +0000ReckySat, 24 Jan 2015 20:33:11 +0000#1203601BINDING VEGETARIAN BURGERhttp://www.cheftalk.com/t/84408/binding-vegetarian-burger "Hello all, I am having trouble binding my veggie burger, I am set on chickpeas with..."threadSat, 24 Jan 2015 01:03:15 +0000frankie007Sat, 24 Jan 2015 01:03:15 +0000#1203451 light use sous vide systemhttp://www.cheftalk.com/t/84401/light-use-sous-vide-system "What sous vide system in the 3 gallon range have you had success with. I am weighing..."threadFri, 23 Jan 2015 09:52:39 +00005959mikealFri, 23 Jan 2015 09:52:39 +0000#1203259A day in teh life, or how to use duct tape in the kitchen...http://www.cheftalk.com/t/84365/a-day-in-teh-life-or-how-to-use-duct-tape-in-the-kitchen " Yesterday, at 13:47 hrs...   (my partner) "Get in the kitchen, now!" (Me)..."threadThu, 22 Jan 2015 03:26:17 +0000foodpumpThu, 22 Jan 2015 03:26:17 +0000#1202865Themes for V-day dinner tasting?http://www.cheftalk.com/t/84362/themes-for-v-day-dinner-tasting "Any clever ideas for fun valentines themes? We're pitching 'anti-valentines', macabre,..."threadWed, 21 Jan 2015 20:56:25 +0000alaminuteWed, 21 Jan 2015 20:56:25 +0000#1202772Compact Refrigeration for Commercial Kitchenhttp://www.cheftalk.com/t/84345/compact-refrigeration-for-commercial-kitchen "Hi chefs,   I'm moving a bakery operation into an historic building with a very..."threadTue, 20 Jan 2015 13:27:50 +0000Alisha NicoleTue, 20 Jan 2015 13:27:50 +0000#1202436Steak Tartar http://www.cheftalk.com/t/84281/steak-tartar "I'm starting a late night bar menu 4 days per week 3 hours per day. Im planning on..."threadThu, 15 Jan 2015 06:51:15 +0000chefJeff808Thu, 15 Jan 2015 06:51:15 +0000#1200642How long should a line cook work before asking for a pay raise?http://www.cheftalk.com/t/84279/how-long-should-a-line-cook-work-before-asking-for-a-pay-raise "Got a pay raise after the initial 30 day probation period.    I'm an extremely..."threadThu, 15 Jan 2015 05:02:39 +0000westbigballinThu, 15 Jan 2015 05:02:39 +0000#1200632Prime Ribhttp://www.cheftalk.com/t/84272/prime-rib "We cook 2 entire rib roasts for a special dinner once a month at the facility I work..."threadWed, 14 Jan 2015 16:10:54 +0000Barry CarltonWed, 14 Jan 2015 16:10:54 +0000#1200446WEEKLY COOKING SERVICEhttp://www.cheftalk.com/t/84261/weekly-cooking-service "I was asked to cook in 1 day a whole week menu for a couple so they can have it ready..."threadTue, 13 Jan 2015 20:18:48 +0000devaTue, 13 Jan 2015 20:18:48 +0000#1200188kitchen management textbook http://www.cheftalk.com/t/84257/kitchen-management-textbook "I'm trying to self educate on kitchen management,,, I'm trying to find like a kitchen..."threadTue, 13 Jan 2015 15:49:33 +0000steph001Tue, 13 Jan 2015 15:49:33 +0000#1200115Like minded peoplehttp://www.cheftalk.com/t/84253/like-minded-people "Hi all. I wanted to say how great it is to find, and join, a great community of like..."threadTue, 13 Jan 2015 12:23:39 +0000rocknrollcatTue, 13 Jan 2015 12:23:39 +0000#1200041Searching for a product....HELP!!!!http://www.cheftalk.com/t/84252/searching-for-a-product-help "We are a fan of that Swiss air-dried cured beef called Bundnerfleisch. We used to get..."threadTue, 13 Jan 2015 11:52:46 +0000ChefrossTue, 13 Jan 2015 11:52:46 +0000#1200023It amazes me how many customers say thishttp://www.cheftalk.com/t/84227/it-amazes-me-how-many-customers-say-this "It's amazes how many customers say How can it so long to cook my food. They don't..."threadSun, 11 Jan 2015 13:38:28 +0000ChrisBristolSun, 11 Jan 2015 13:38:28 +0000#1199364Losing the passion!http://www.cheftalk.com/t/84222/losing-the-passion "**TEXT REMOVED**   <sync error> javascript interruption "threadSat, 10 Jan 2015 23:09:05 +0000JeandreSat, 10 Jan 2015 23:09:05 +0000#1199211wholesale client non-paymenthttp://www.cheftalk.com/t/84210/wholesale-client-non-payment "I see there've been some threads regarding non-payment, but nothing that really..."threadSat, 10 Jan 2015 02:09:34 +0000Alisha NicoleSat, 10 Jan 2015 02:09:34 +0000#1198899Working Offshore...http://www.cheftalk.com/t/84156/working-offshore "There are a lot of job opportunities in the Gulf working offshore in the kitchen. I am..."threadWed, 07 Jan 2015 13:48:37 +0000markherm13Wed, 07 Jan 2015 13:48:37 +0000#1198018Prepping Chicken Cordon Bleuhttp://www.cheftalk.com/t/84135/prepping-chicken-cordon-bleu "just wondering how you guys have had them prepped, ive never worked with them in a..."threadWed, 07 Jan 2015 06:22:19 +0000whiskytangoWed, 07 Jan 2015 06:22:19 +0000#1197914Spherification Help?http://www.cheftalk.com/t/84134/spherification-help "whats everybodys opinion on shelf life for spehricated items, as in once plated how..."threadWed, 07 Jan 2015 05:31:41 +0000joel23Wed, 07 Jan 2015 05:31:41 +0000#1197903Why are local produce so hard to get into food establishment?http://www.cheftalk.com/t/84127/why-are-local-produce-so-hard-to-get-into-food-establishment "Just a few questions for professional chefs when creating their menu items.    -How..."threadTue, 06 Jan 2015 22:16:16 +0000FlourdustTue, 06 Jan 2015 22:16:16 +0000#1197821Hiring Exec Chef?http://www.cheftalk.com/t/83479/hiring-exec-chef "   I currently work in a restaurant with my family. Its a BBQ/Ribs joint with live..."threadFri, 02 Jan 2015 14:29:10 +0000honduranheatFri, 02 Jan 2015 14:29:10 +0000#1195579Confusing Managementhttp://www.cheftalk.com/t/83473/confusing-management "Alright, I know that this is not a new problem for many of you but for me it is. About..."threadFri, 02 Jan 2015 03:00:12 +0000VegasCulinarianFri, 02 Jan 2015 03:00:12 +0000#1195417First time being fired.http://www.cheftalk.com/t/83472/first-time-being-fired "Finished the season in the private club I have been the chef of for the past twenty..."threadFri, 02 Jan 2015 00:10:09 +0000chef0069Fri, 02 Jan 2015 00:10:09 +0000#1195365So how did NYE go?http://www.cheftalk.com/t/83465/so-how-did-nye-go "It was actually easy money for me this year.  We were staffed to the hilt which helps,..."threadThu, 01 Jan 2015 10:00:47 +0000PhaedrusThu, 01 Jan 2015 10:00:47 +0000#1195208Pros and cons of private chefhttp://www.cheftalk.com/t/83456/pros-and-cons-of-private-chef "After 12 years working in fine dining kitchens, I got blessed with an opportunity to be..."threadWed, 31 Dec 2014 02:46:16 +0000Vegi03Wed, 31 Dec 2014 02:46:16 +0000#1194993Commitment vs. Practicalityhttp://www.cheftalk.com/t/83455/commitment-vs-practicality "I've been working for the same owner of this cafe-style, counter service restaurant..."threadWed, 31 Dec 2014 02:43:32 +0000frostythespiderWed, 31 Dec 2014 02:43:32 +0000#1194990PUBhttp://www.cheftalk.com/t/83422/pub "    First i have to meet her of Tori on Jan 12,2015 but we are having to take a discuss..."threadMon, 29 Dec 2014 16:52:21 +0000Mona 5Mon, 29 Dec 2014 16:52:21 +0000#1194566Waist Apron http://www.cheftalk.com/t/83405/waist-apron "The waist apron looks so snazzy when I see a chef wearing one. However i never see them..."threadSat, 27 Dec 2014 22:18:24 +0000theculinarykidSat, 27 Dec 2014 22:18:24 +0000#1194185How long should you cook spices out for?http://www.cheftalk.com/t/83387/how-long-should-you-cook-spices-out-for "When you make a curry or something like that how long should you cook the spices out..."threadThu, 25 Dec 2014 12:52:02 +0000ChrisBristolThu, 25 Dec 2014 12:52:02 +0000#1193724Isn't food a subjective thing?http://www.cheftalk.com/t/83379/isnt-food-a-subjective-thing "Chefs quite often talk about flavours that go together ect. But isn't food really just..."threadWed, 24 Dec 2014 22:31:44 +0000ChrisBristolWed, 24 Dec 2014 22:31:44 +0000#1193562Urban Cultivatorhttp://www.cheftalk.com/t/83368/urban-cultivator "Hi all,   I'm wondering if anyone has seen or uses the Urban Cultivator? In the..."threadTue, 23 Dec 2014 20:03:33 +0000MDeckleverTue, 23 Dec 2014 20:03:33 +0000#1193295What is the best way to hold smoked/barbecued meats without drying them out?http://www.cheftalk.com/t/83349/what-is-the-best-way-to-hold-smoked-barbecued-meats-without-drying-them-out "What is the best way to hold American-style smoked/barbecued meats without drying them..."threadMon, 22 Dec 2014 06:33:34 +0000createasaurusMon, 22 Dec 2014 06:33:34 +0000#1192794chefs geting owners a Christmas present ?http://www.cheftalk.com/t/83342/chefs-geting-owners-a-christmas-present "Has anyone ever done something for the owners of the company they work for for..."threadSun, 21 Dec 2014 16:07:40 +0000CM-ChefSun, 21 Dec 2014 16:07:40 +0000#1192640New to Nursing Home Food Servicehttp://www.cheftalk.com/t/83311/new-to-nursing-home-food-service "Hello,   I've done a search of the forums to see what there was about food service in..."threadThu, 18 Dec 2014 20:50:18 +0000bakingdudeThu, 18 Dec 2014 20:50:18 +0000#1191662How do you serve souffles in your restaurant?http://www.cheftalk.com/t/83308/how-do-you-serve-souffles-in-your-restaurant "My new boss wants to put souffles on the menu. Does any one have any advise? I dont..."threadThu, 18 Dec 2014 18:12:17 +0000TUCK N ROLLThu, 18 Dec 2014 18:12:17 +0000#1191631My work schedule and pay, are those too much?http://www.cheftalk.com/t/83305/my-work-schedule-and-pay-are-those-too-much " Hi, guys.    I have been working at one of restaurant in NYC for 6 months and I'm..."threadThu, 18 Dec 2014 04:39:34 +0000leeysjjThu, 18 Dec 2014 04:39:34 +0000#1191524Professional Chef Interview for Culinary School http://www.cheftalk.com/t/83300/professional-chef-interview-for-culinary-school "Good Afternoon,    I have been assigned the task of interviewing an Executive Chef ,..."threadWed, 17 Dec 2014 22:02:58 +0000UpandComingChefWed, 17 Dec 2014 22:02:58 +0000#1191396How the line and the kitchen call us back.http://www.cheftalk.com/t/83297/how-the-line-and-the-kitchen-call-us-back "I don't often post in this neck of the woods on ChefTalk. Although I have been out of..."threadWed, 17 Dec 2014 19:02:41 +0000NickoWed, 17 Dec 2014 19:02:41 +0000#1191327What is the workflow like for a restaurant serving pancakes?http://www.cheftalk.com/t/83292/what-is-the-workflow-like-for-a-restaurant-serving-pancakes "(By pancakes, I'm referring to American-style fluffy breakfast pancakes.)   Are..."threadWed, 17 Dec 2014 04:48:55 +0000createasaurusWed, 17 Dec 2014 04:48:55 +0000#1191201brunch ideashttp://www.cheftalk.com/t/83289/brunch-ideas "Hello I need some new menu ideas for my brunch. It's just a brunch buffet and I have an..."threadWed, 17 Dec 2014 00:42:46 +0000chef hanzWed, 17 Dec 2014 00:42:46 +0000#1191149Chefs which is the best websites to learn the new trends in the F&B Industry?http://www.cheftalk.com/t/83279/chefs-which-is-the-best-websites-to-learn-the-new-trends-in-the-f-b-industry "Example new ways of presenting buffets, entrees e.t.c Humble thanks!!"threadTue, 16 Dec 2014 03:44:23 +0000ScotchBonnetTue, 16 Dec 2014 03:44:23 +0000#1190791I am serving an average of one hundred and twenty guest with only four staff....no reservationshttp://www.cheftalk.com/t/83276/i-am-serving-an-average-of-one-hundred-and-twenty-guest-with-only-four-staff-no-reservations "I feel like i am serving fast food. This is an all inclusive hotel that refuse to use..."threadTue, 16 Dec 2014 03:19:46 +0000ScotchBonnetTue, 16 Dec 2014 03:19:46 +0000#1190782