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, 30 Sep 2016 18:32:37 +0000Allergic to a lot of thingshttp://www.cheftalk.com/t/90541/allergic-to-a-lot-of-things "Here's a good one for you all...Just got a memo on a BEO. We have a client who wants to..."threadThu, 29 Sep 2016 19:14:56 +0000Justa ChefThu, 29 Sep 2016 19:14:56 +0000#1357108Best white wine for cooking?http://www.cheftalk.com/t/90526/best-white-wine-for-cooking "Hello I wondered what do you guys and girls think is the best kind of white wine for..."threadWed, 28 Sep 2016 11:59:24 +0000ChrisBristolWed, 28 Sep 2016 11:59:24 +0000#1356814Executive Chef tips & organization http://www.cheftalk.com/t/90509/executive-chef-tips-organization "Does anyone have any adive for a new, first time executive chef? The restaurant js..."threadSun, 25 Sep 2016 23:35:44 +0000freshbakedSun, 25 Sep 2016 23:35:44 +0000#1356280slow cooking a 30 pound baron of beefhttp://www.cheftalk.com/t/90479/slow-cooking-a-30-pound-baron-of-beef "  Thank you guys for your input last week on roasting a 30 pound inside round.   I..."threadWed, 21 Sep 2016 03:41:59 +0000BruinWed, 21 Sep 2016 03:41:59 +0000#135540921 year old executive chefhttp://www.cheftalk.com/t/90469/21-year-old-executive-chef "So a lot has happened in the last few months. I was hired on as a sous chef and my..."threadMon, 19 Sep 2016 03:04:36 +0000freshbakedMon, 19 Sep 2016 03:04:36 +0000#1355143Need advice (restaurant politics)http://www.cheftalk.com/t/90467/need-advice-restaurant-politics "Hi all reading I just started working in a restaurant with a private-ish clientell . My..."threadSun, 18 Sep 2016 02:17:48 +0000Coreyj888Sun, 18 Sep 2016 02:17:48 +0000#1354998Looking for a recipe templatehttp://www.cheftalk.com/t/90466/looking-for-a-recipe-template "Hello, I'm looking for a recipe template. When I was at university, my Chef had a..."threadSun, 18 Sep 2016 01:18:10 +0000macstratSun, 18 Sep 2016 01:18:10 +0000#1354986Could anyone provide input on building banquet packages?http://www.cheftalk.com/t/90448/could-anyone-provide-input-on-building-banquet-packages "We are undergoing renovation at the country club I work at. Fortunately, we have a..."threadWed, 14 Sep 2016 15:54:53 +0000LBCwanabeWed, 14 Sep 2016 15:54:53 +0000#1354554My Exec chef is M.I.A., what should I do? http://www.cheftalk.com/t/90438/my-exec-chef-is-m-i-a-what-should-i-do "Two months ago I took an offer to be a sous chef at a new seafood concept. The..."threadTue, 13 Sep 2016 13:46:48 +0000freshbakedTue, 13 Sep 2016 13:46:48 +0000#1354375CHEF KNIFE!!!http://www.cheftalk.com/t/90405/chef-knife "HI i am running a tight budget of 50 $ and i am looking for my back up chef knife ( so..."threadFri, 09 Sep 2016 16:35:24 +0000ViditArenFri, 09 Sep 2016 16:35:24 +0000#1353907Letter of resignation http://www.cheftalk.com/t/90396/letter-of-resignation "Hey guys need advice. I currently work at a high end restaurant that is owned by the..."threadThu, 08 Sep 2016 23:40:46 +0000jgraeff1Thu, 08 Sep 2016 23:40:46 +0000#1353828Need help from Chefshttp://www.cheftalk.com/t/90395/need-help-from-chefs "Dear chef-talk gentlemen     I am a home cook and i tried making ramen before and a..."threadThu, 08 Sep 2016 23:20:28 +0000HenoddoThu, 08 Sep 2016 23:20:28 +0000#1353824NEW SOUS IN TOWNhttp://www.cheftalk.com/t/90394/new-sous-in-town "hello good people   so a little brief .  i have been working with a french chef for..."threadThu, 08 Sep 2016 20:42:18 +0000ViditArenThu, 08 Sep 2016 20:42:18 +0000#1353803Help cuts if beefhttp://www.cheftalk.com/t/90349/help-cuts-if-beef "HELLO ALL I AM A first yr. CULINARY STUDENT IN DETROIT MI A FAMILY MEMBER GAVE ME A BIG..."threadFri, 02 Sep 2016 23:35:08 +0000chefpeachesFri, 02 Sep 2016 23:35:08 +0000#1352679Chicken liver parfaithttp://www.cheftalk.com/t/90313/chicken-liver-parfait "When cooking parfait in a bain marie in kilner jars, should the jars be open or sealed?"threadTue, 30 Aug 2016 10:34:09 +0000slipp000Tue, 30 Aug 2016 10:34:09 +0000#1352041bread puddinghttp://www.cheftalk.com/t/90297/bread-pudding "hello,  does any one use the coffee creamer flavors for the cream/half&half/milk when..."threadMon, 29 Aug 2016 00:18:20 +0000ldiatoneMon, 29 Aug 2016 00:18:20 +0000#1351790Licensed Catererhttp://www.cheftalk.com/t/90291/licensed-caterer "Having a young daughter and another one on the way, took me away from restaurant life..."threadSun, 28 Aug 2016 05:04:01 +0000chefnhustleSun, 28 Aug 2016 05:04:01 +0000#1351639Military Chefhttp://www.cheftalk.com/t/90250/military-chef "So Im planning on joining the Navy as a Chef (UK) because I want to travel and meet new..."threadTue, 23 Aug 2016 23:05:59 +0000slipp000Tue, 23 Aug 2016 23:05:59 +0000#1350858Compass-Morrison Healthcarehttp://www.cheftalk.com/t/90243/compass-morrison-healthcare "I had my first phone interview today from a talent recruiter for Compass. The job is..."threadMon, 22 Aug 2016 20:18:25 +0000sunnyrayzMon, 22 Aug 2016 20:18:25 +0000#1350708Time guide for cooking meats/fish?http://www.cheftalk.com/t/90239/time-guide-for-cooking-meats-fish "Hey all, I am just wondering if anyone has any guideline advice for cooking time +..."threadMon, 22 Aug 2016 03:19:05 +0000Jason06Mon, 22 Aug 2016 03:19:05 +0000#1350616not sure what choice to make...http://www.cheftalk.com/t/90230/not-sure-what-choice-to-make "I am a new cook, still in culinary school, 21 years old. I knew when I started culinary..."threadFri, 19 Aug 2016 21:25:16 +0000nikimouse311Fri, 19 Aug 2016 21:25:16 +0000#1350259Please help I'm so perplexedhttp://www.cheftalk.com/t/90229/please-help-im-so-perplexed "HI, I had my first cook job 2016. I lasted 2 months as a line cook in a casual but..."threadFri, 19 Aug 2016 20:11:26 +0000kbuffFri, 19 Aug 2016 20:11:26 +0000#1350238Bakers --chime in Please need your pro opinionhttp://www.cheftalk.com/t/90228/bakers-chime-in-please-need-your-pro-opinion "My 20 quart Hobart was dropped twice and is not worth the cost of repair. It was 40..."threadFri, 19 Aug 2016 19:27:27 +0000Lisa PontellFri, 19 Aug 2016 19:27:27 +0000#1350235Is there a BOH Prep and Labor Software??http://www.cheftalk.com/t/90222/is-there-a-boh-prep-and-labor-software "Looking for software to plan all prep and work delegated out in the kitchen.  Can..."threadFri, 19 Aug 2016 01:19:21 +0000SavorFlavorFri, 19 Aug 2016 01:19:21 +0000#1350058Knife dull after cutting sausage?http://www.cheftalk.com/t/90200/knife-dull-after-cutting-sausage "Hi all,   I'm working in a small "bistrot" style restaurant. We do a lot of veg prep..."threadTue, 16 Aug 2016 13:43:33 +0000ManOfGirollesTue, 16 Aug 2016 13:43:33 +0000#1349614Problems with a co-workerhttp://www.cheftalk.com/t/90197/problems-with-a-co-worker "Ok since my threads end up being quite long, i´m going to try to keep this a bit..."threadTue, 16 Aug 2016 02:52:24 +0000KaiqueKuisineTue, 16 Aug 2016 02:52:24 +0000#1349507Shopping lists for Personal Chefshttp://www.cheftalk.com/t/90194/shopping-lists-for-personal-chefs "Just wondering if there are any Personal Chefs out there? I'm curious as to how you..."threadTue, 16 Aug 2016 00:30:54 +0000BonnieGTue, 16 Aug 2016 00:30:54 +0000#1349463What's in your knife roll?http://www.cheftalk.com/t/90192/whats-in-your-knife-roll "Hi all,   ManofGirolles here! I'm the newbie here and in the kitchen. Have two years..."threadMon, 15 Aug 2016 12:16:27 +0000ManOfGirollesMon, 15 Aug 2016 12:16:27 +0000#1349339Bacon Jerkyhttp://www.cheftalk.com/t/90186/bacon-jerky "I've been experimenting with making bacon jerky in our dehydrator to sell at the bar...."threadMon, 15 Aug 2016 01:21:40 +0000stbasomMon, 15 Aug 2016 01:21:40 +0000#1349265Trying to figure out the best pathhttp://www.cheftalk.com/t/90163/trying-to-figure-out-the-best-path "I have suddenly realized my passion for cooking after being in the industry for about 4..."threadThu, 11 Aug 2016 16:48:50 +0000choppedcortexThu, 11 Aug 2016 16:48:50 +0000#1348749New jobhttp://www.cheftalk.com/t/90150/new-job "Hello all, Looking for some advice, I put my life on hold to go back and get my..."threadTue, 09 Aug 2016 17:02:22 +0000Jercooks845Tue, 09 Aug 2016 17:02:22 +0000#1348396USDA Beef questionhttp://www.cheftalk.com/t/90149/usda-beef-question "Hello again! I am a Sous Chef at a Vietnamese French restaurant and an planning in..."threadTue, 09 Aug 2016 16:54:24 +0000Jason06Tue, 09 Aug 2016 16:54:24 +0000#1348393Shelf life: fish brinehttp://www.cheftalk.com/t/90142/shelf-life-fish-brine "Hey! I'm wondering how long I can keep my fish brine for before the flavors begin to..."threadMon, 08 Aug 2016 19:25:55 +0000freshbakedMon, 08 Aug 2016 19:25:55 +0000#1348268Exploring "Bar Food"http://www.cheftalk.com/t/90137/exploring-bar-food "Hi,    I have taken over as the Chef/Manager of a little golf course and I have been..."threadMon, 08 Aug 2016 06:52:52 +0000Vic CardenasMon, 08 Aug 2016 06:52:52 +0000#1348171Help me find this apron!!!http://www.cheftalk.com/t/90132/help-me-find-this-apron "One of the chefs at minibar has this awesome black apron with a couple slanted pockets..."threadSun, 07 Aug 2016 03:01:28 +0000veronporterSun, 07 Aug 2016 03:01:28 +0000#1348051Wood-fired personal deep dish pizzahttp://www.cheftalk.com/t/90122/wood-fired-personal-deep-dish-pizza "Hi guys,    Currently working at a place with a wood fired pizza oven that we keep at..."threadFri, 05 Aug 2016 03:23:14 +0000stbasomFri, 05 Aug 2016 03:23:14 +0000#1347832When experience exceeds your pay.http://www.cheftalk.com/t/90110/when-experience-exceeds-your-pay "Ideas put to the side because the chef has lost the passion.  The situation is the..."threadWed, 03 Aug 2016 04:35:44 +0000Cfood047Wed, 03 Aug 2016 04:35:44 +0000#1347422Inventoryhttp://www.cheftalk.com/t/90097/inventory "Am I the only one here that finds taking inventory to be incredibly depressing?  I..."threadMon, 01 Aug 2016 07:18:23 +0000PhaedrusMon, 01 Aug 2016 07:18:23 +0000#1347161Spinach and artichoke oysters http://www.cheftalk.com/t/90067/spinach-and-artichoke-oysters "Hello! I just recently started a new sous chef job on Monday, and my first official..."threadThu, 28 Jul 2016 16:01:54 +0000freshbakedThu, 28 Jul 2016 16:01:54 +0000#1346526Working abroad? (travelling chef)http://www.cheftalk.com/t/90065/working-abroad-travelling-chef "Im 20 years old and am absolutely hooked on this industry. After a shaky first year..."threadWed, 27 Jul 2016 14:49:47 +0000slipp000Wed, 27 Jul 2016 14:49:47 +0000#1346389A little day-off introspection http://www.cheftalk.com/t/90064/a-little-day-off-introspection "Fair warning, this is going to be a nonsensical rant. So a little background: I've..."threadWed, 27 Jul 2016 05:01:06 +0000miseWed, 27 Jul 2016 05:01:06 +0000#1346317Plastic Wrap Question, Please`http://www.cheftalk.com/t/90048/plastic-wrap-question-please "Hi. I'm playing with the 3/2/1 method of smoking ribs and wrapping them in foil. ..."threadMon, 25 Jul 2016 02:54:33 +0000RaibeauxMon, 25 Jul 2016 02:54:33 +0000#1345823Perfect soft mash for service.http://www.cheftalk.com/t/90046/perfect-soft-mash-for-service "I wonder if any of you guys could give me a recipe for large quantities of mash pots?..."threadSun, 24 Jul 2016 19:33:22 +0000alig87Sun, 24 Jul 2016 19:33:22 +0000#1345728RUSHhttp://www.cheftalk.com/t/90040/rush "Ok. So cooks have the worse schedules. Worse pay. Not a chance of having a normal..."threadSun, 24 Jul 2016 03:33:33 +0000jwalkjrSun, 24 Jul 2016 03:33:33 +0000#1345622Pork Shank (knuckle) sous vide.http://www.cheftalk.com/t/90034/pork-shank-knuckle-sous-vide "Hi guys. I used to work for a major American River Cruise company in Europe for the..."threadSat, 23 Jul 2016 08:42:34 +0000thepotSat, 23 Jul 2016 08:42:34 +0000#1345499Being undermined by 2IChttp://www.cheftalk.com/t/90033/being-undermined-by-2ic "Hello fellow lifers I've started a new role as GM in a great venue. I have years of..."threadSat, 23 Jul 2016 00:28:43 +0000CronkerSat, 23 Jul 2016 00:28:43 +0000#1345381AM vs PM sous chefhttp://www.cheftalk.com/t/90030/am-vs-pm-sous-chef "Are there different qualifications or responsibilities for an AM or PM sous chef? Does..."threadFri, 22 Jul 2016 06:10:17 +0000freshbakedFri, 22 Jul 2016 06:10:17 +0000#1345290Branching off into a new business. Seeking advice on food that is great to reheat.http://www.cheftalk.com/t/90012/branching-off-into-a-new-business-seeking-advice-on-food-that-is-great-to-reheat "I am currently the executive chef at a small bar and grill. The owner and I have..."threadThu, 21 Jul 2016 01:30:04 +0000tito78tdThu, 21 Jul 2016 01:30:04 +0000#1344981How to ask for days off at a new jobhttp://www.cheftalk.com/t/90006/how-to-ask-for-days-off-at-a-new-job "So I landed a new sous chef position yesterday and I waiting to hear back on the full..."threadWed, 20 Jul 2016 17:09:19 +0000freshbakedWed, 20 Jul 2016 17:09:19 +0000#1344844I went down last night, what can i improve?http://www.cheftalk.com/t/89995/i-went-down-last-night-what-can-i-improve "Hey cheftalk   I'm a 19 year old chef student from denmark. I work at a high level..."threadTue, 19 Jul 2016 18:52:28 +0000seb96Tue, 19 Jul 2016 18:52:28 +0000#1344630