ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Tue, 31 May 2016 04:00:52 +0000Tired of the same steaks...proteins in generalhttp://www.cheftalk.com/t/89604/tired-of-the-same-steaks-proteins-in-general "OK, so I change my menu fairly often. I have a lot of leeway to do what I want, as long..."threadSun, 29 May 2016 04:04:27 +0000SomedaySun, 29 May 2016 04:04:27 +0000#1332981Senate votes to scrap programhttp://www.cheftalk.com/t/89586/senate-votes-to-scrap-program "I know this has been covered many times but this is new.  The senate voted to stop the..."threadThu, 26 May 2016 14:26:23 +0000JimyraThu, 26 May 2016 14:26:23 +0000#1332448Line cook to FOH managerhttp://www.cheftalk.com/t/89584/line-cook-to-foh-manager "Hello, I been working at a casual Mexican restaurant for over a year now. I dont want..."threadWed, 25 May 2016 22:33:53 +0000girlcookWed, 25 May 2016 22:33:53 +0000#1332331Too ambitious/bold for my clientelle? http://www.cheftalk.com/t/89568/too-ambitious-bold-for-my-clientelle "I'm changing my menu next week,and deeply want to put a hamachi crudo on the menu. I'm..."threadMon, 23 May 2016 18:38:11 +0000Chef TorrieMon, 23 May 2016 18:38:11 +0000#1331814Using frozen bread doughhttp://www.cheftalk.com/t/89567/using-frozen-bread-dough "Hi, folks. For various reasons, in-house breading is out of the question for me.  Do..."threadMon, 23 May 2016 18:31:14 +0000RaibeauxMon, 23 May 2016 18:31:14 +0000#1331805Interview For Classhttp://www.cheftalk.com/t/89566/interview-for-class "hello my name is Faith Taylor and I am a student at the Art Institute online. I need to..."threadMon, 23 May 2016 14:42:44 +0000TayTaylorMon, 23 May 2016 14:42:44 +0000#1331737The Devil's Meat...http://www.cheftalk.com/t/89557/the-devils-meat "Currently working as a cook in a Puerto Rican restaurant. Home cooking. Authentic...."threadSun, 22 May 2016 03:01:16 +0000RedBeerd CantuSun, 22 May 2016 03:01:16 +0000#1331574What standards do you hold your purveyors to?http://www.cheftalk.com/t/89555/what-standards-do-you-hold-your-purveyors-to "I'm pretty sure purveyors hate me. I KNOW that they love the restaurants money, but..."threadSat, 21 May 2016 16:15:24 +0000Chef TorrieSat, 21 May 2016 16:15:24 +0000#1331525The New Normal " How do we survive" In the new world!http://www.cheftalk.com/t/89554/the-new-normal-how-do-we-survive-in-the-new-world "The new $15 min wage law is going to push hundreds and thousands of restaurants to..."threadSat, 21 May 2016 16:01:42 +0000ChefBillyBSat, 21 May 2016 16:01:42 +0000#1331521How do I warm up Buns for a restaurant?http://www.cheftalk.com/t/89539/how-do-i-warm-up-buns-for-a-restaurant "Should I use a regular food warmer or one that is also a Cooker? Would it warm up..."threadThu, 19 May 2016 15:12:15 +0000marioandpeacjThu, 19 May 2016 15:12:15 +0000#1331071European Style Margarine lmao!http://www.cheftalk.com/t/89535/european-style-margarine-lmao "I've noticed this product creeping up more and more in restaurants, but know nothing..."threadThu, 19 May 2016 07:50:04 +0000CookCobaltThu, 19 May 2016 07:50:04 +0000#1331005What is your Favorite "Non- Kitchen tool to help you in the kitchen ." http://www.cheftalk.com/t/89534/what-is-your-favorite-non-kitchen-tool-to-help-you-in-the-kitchen "I know the title may be confusing, but for me it would be my phone...more importantly..."threadThu, 19 May 2016 02:56:29 +0000Cook1stThu, 19 May 2016 02:56:29 +0000#1330984Before | During | After Service: Checklist: "Should I add or Delete anything?"http://www.cheftalk.com/t/89533/before-during-after-service-checklist-should-i-add-or-delete-anything "This is for my Grill cook, I also made one for Support(Dish and Food Runner) , AM Prep..."threadThu, 19 May 2016 02:44:55 +0000Cook1stThu, 19 May 2016 02:44:55 +0000#1330982My "Rules of the Kitchen" --- would you add or delete anything before i laminate it?http://www.cheftalk.com/t/89532/my-rules-of-the-kitchen-would-you-add-or-delete-anything-before-i-laminate-it "Rules of The Kitchen   1.            If one station has more than 5 items(not..."threadThu, 19 May 2016 02:40:05 +0000Cook1stThu, 19 May 2016 02:40:05 +0000#1330981Babies and toddlers in higher end restaurantshttp://www.cheftalk.com/t/89513/babies-and-toddlers-in-higher-end-restaurants "What are your thoughts? Should guests expect it to be all okay to bring along very..."threadMon, 16 May 2016 22:05:16 +0000CronkerMon, 16 May 2016 22:05:16 +0000#1330480What Tasks do Your Cooks, Food Runners, Support, AM Prep do during Downtime?http://www.cheftalk.com/t/89512/what-tasks-do-your-cooks-food-runners-support-am-prep-do-during-downtime "Ill be doing so light prep upstairs to come down because I forgot something and see 2..."threadMon, 16 May 2016 21:58:29 +0000Cook1stMon, 16 May 2016 21:58:29 +0000#1330467Benefits in the work place.http://www.cheftalk.com/t/89500/benefits-in-the-work-place "How many professional chefs out there get benefits like health insurance or dental or..."threadSun, 15 May 2016 04:27:11 +0000PyroDog ofFireSun, 15 May 2016 04:27:11 +0000#1330057Is this you?http://www.cheftalk.com/t/89490/is-this-you "I'll just leave this here.   "threadFri, 13 May 2016 17:37:34 +0000kuanFri, 13 May 2016 17:37:34 +0000#1329809Restaurant Cleaning and sanitizing chemicals?http://www.cheftalk.com/t/89485/restaurant-cleaning-and-sanitizing-chemicals "Hi!   Do you source your cleaning and sanitizing chemicals from different vendors or..."threadThu, 12 May 2016 20:08:03 +0000adlainewcookThu, 12 May 2016 20:08:03 +0000#1329678BOH vs FOHhttp://www.cheftalk.com/t/89481/boh-vs-foh "In my experience, it's not uncommon for there to be a nasty divide between BOH and..."threadThu, 12 May 2016 08:33:55 +0000CronkerThu, 12 May 2016 08:33:55 +0000#1329594Any chefs in Japan? Foreigners working in japan?http://www.cheftalk.com/t/89469/any-chefs-in-japan-foreigners-working-in-japan "hello, Im an american chef in vail,co. I am traveling to tokyo on november 18 and was..."threadWed, 11 May 2016 05:26:47 +0000iampamWed, 11 May 2016 05:26:47 +0000#1329333What 3 questions would you ask a prep cook during an interview? http://www.cheftalk.com/t/89463/what-3-questions-would-you-ask-a-prep-cook-during-an-interview "Right now I need to hire a prep cook, line cook and a kitchen manager. Are there any..."threadTue, 10 May 2016 16:49:11 +0000Cook1stTue, 10 May 2016 16:49:11 +0000#1329220ACF CSC study helphttp://www.cheftalk.com/t/89447/acf-csc-study-help "Hi I've been scouring the Internet for study guides and free practice exams for the..."threadMon, 09 May 2016 20:38:27 +0000nzw102Mon, 09 May 2016 20:38:27 +0000#1329024Italian Marinated Seafood/shellfish recipes?http://www.cheftalk.com/t/89442/italian-marinated-seafood-shellfish-recipes "Our challenge in the summer is we're so busy that we need dishes that are easy to..."threadMon, 09 May 2016 10:54:20 +0000CapeCodChefMon, 09 May 2016 10:54:20 +0000#1328857Chilled food at markets http://www.cheftalk.com/t/89431/chilled-food-at-markets "I was hoping I could get some ideas on keeping food chilled at markets during the..."threadMon, 09 May 2016 02:16:24 +0000achelray06Mon, 09 May 2016 02:16:24 +0000#1328780New dish for dinner menu at restaurant. http://www.cheftalk.com/t/89429/new-dish-for-dinner-menu-at-restaurant "So as some of you guys know i started working once again as a line cook. Currently..."threadMon, 09 May 2016 01:59:56 +0000KaiqueKuisineMon, 09 May 2016 01:59:56 +0000#1328766The Mother's Day Thread, 2016http://www.cheftalk.com/t/89428/the-mothers-day-thread-2016 "Okay, how did it go? For the few of us left here that actually work holidays still! ..."threadMon, 09 May 2016 01:31:37 +0000PhaedrusMon, 09 May 2016 01:31:37 +0000#1328760Blast Freezerhttp://www.cheftalk.com/t/89420/blast-freezer "Hi I bought a blast freezer second hand from a restaurant that was closing down - the..."threadSat, 07 May 2016 11:15:17 +0000MathildaSat, 07 May 2016 11:15:17 +0000#1328467Restaurant Concept Where Cooks Earn $20/Hrhttp://www.cheftalk.com/t/89399/restaurant-concept-where-cooks-earn-20-hr "I recently sold a 32 seat restaurant in New England. My small staff of cooks was..."threadWed, 04 May 2016 20:56:41 +0000MaxSWed, 04 May 2016 20:56:41 +0000#1327960Omelet production: Cheap pans o' plenty or sparing high quality cookwear?http://www.cheftalk.com/t/89393/omelet-production-cheap-pans-o-plenty-or-sparing-high-quality-cookwear "My cooks are brutal on pans. We're a small cafe who specializes in pan omelets and..."threadWed, 04 May 2016 02:37:57 +0000CapeCodChefWed, 04 May 2016 02:37:57 +0000#1327742Used equipment http://www.cheftalk.com/t/89390/used-equipment "Anyone know of website that list average prices on used equipment."threadTue, 03 May 2016 21:12:30 +0000picase55Tue, 03 May 2016 21:12:30 +0000#1327674Cook cupcakes in a Frima http://www.cheftalk.com/t/89387/cook-cupcakes-in-a-frima "Hi Please could anyone give me any advice or tips on cooking cupcakes in a Frima Combi..."threadTue, 03 May 2016 17:17:35 +0000MathildaTue, 03 May 2016 17:17:35 +0000#1327603Getting to know Hong Kong.http://www.cheftalk.com/t/89382/getting-to-know-hong-kong "Hey Guys   I will be moving to Hong Kong in these coming months and I will be opening..."threadTue, 03 May 2016 08:39:11 +0000mgm0Tue, 03 May 2016 08:39:11 +0000#1327463Brown stock and gravy advicehttp://www.cheftalk.com/t/89365/brown-stock-and-gravy-advice "Hello I did start a similar thread about a year ago but I can't find it. Anyway I..."threadSun, 01 May 2016 21:13:51 +0000ChrisBristolSun, 01 May 2016 21:13:51 +0000#1327185Banqueting or catering experienceshttp://www.cheftalk.com/t/89356/banqueting-or-catering-experiences "So I realized the majority of threads here are more to ala carte working the line but..."threadSat, 30 Apr 2016 10:32:27 +0000cysoonSat, 30 Apr 2016 10:32:27 +0000#1326933Big changes for exempt employees?http://www.cheftalk.com/t/89354/big-changes-for-exempt-employees "Just wondering what everyone's take is on the proposed changes to the way exempt..."threadSat, 30 Apr 2016 03:56:42 +0000PhaedrusSat, 30 Apr 2016 03:56:42 +0000#1326908The Menus of Yesteryear.http://www.cheftalk.com/t/89337/the-menus-of-yesteryear "It's interesting to see the menus and prices in some top restaurants from yesteryear to..."threadWed, 27 Apr 2016 16:19:57 +0000ChefBillyBWed, 27 Apr 2016 16:19:57 +0000#1326566Porchettahttp://www.cheftalk.com/t/89333/porchetta "I have been deboning and opening shoulders for porchetta. Salt and season let the salt..."threadWed, 27 Apr 2016 11:12:53 +00005959mikealWed, 27 Apr 2016 11:12:53 +0000#1326487Diet Dilemmahttp://www.cheftalk.com/t/89325/diet-dilemma "So I will soon be participating in a marathon and i am putting myself on the caveman..."threadTue, 26 Apr 2016 03:06:04 +0000The noviceTue, 26 Apr 2016 03:06:04 +0000#1326230Cooking breakfasthttp://www.cheftalk.com/t/89314/cooking-breakfast "Breakfast is my favorite meal. I love to eat out for breakfast. I have been in many..."threadMon, 25 Apr 2016 12:47:21 +0000ChefrossMon, 25 Apr 2016 12:47:21 +0000#1326100Pizzas, Squares and Circleshttp://www.cheftalk.com/t/89296/pizzas-squares-and-circles "Hey everyone, these forums are so helpful! I'm going to be starting my own pizza shop..."threadFri, 22 Apr 2016 15:49:14 +0000ChefZackFri, 22 Apr 2016 15:49:14 +0000#1325564Text Scamshttp://www.cheftalk.com/t/89291/text-scams "I was just contacted via text message for a large catering order with poor grammar and..."threadFri, 22 Apr 2016 01:39:08 +0000pboyczukFri, 22 Apr 2016 01:39:08 +0000#1325398My sauce keeps on breaking after a couple days in the fridgehttp://www.cheftalk.com/t/89263/my-sauce-keeps-on-breaking-after-a-couple-days-in-the-fridge "I make a garlic sauce called 'toum' that compliments our shawarma, its an emulsion made..."threadMon, 18 Apr 2016 17:03:12 +0000The noviceMon, 18 Apr 2016 17:03:12 +0000#1324078Personal chefhttp://www.cheftalk.com/t/89262/personal-chef "After years of working on restaurants and Hotels I really think I would like to give..."threadMon, 18 Apr 2016 16:51:51 +0000Chef Chris BritMon, 18 Apr 2016 16:51:51 +0000#1324073From scrach or out of the boxhttp://www.cheftalk.com/t/89257/from-scrach-or-out-of-the-box " A discussion has been taking place in another thread.  The moderator asked that we..."threadMon, 18 Apr 2016 13:15:44 +0000JimyraMon, 18 Apr 2016 13:15:44 +0000#1324005How Long (for you) Before Mastering Stoneshttp://www.cheftalk.com/t/89249/how-long-for-you-before-mastering-stones "How many months or years? How many knives and stones did you crap up in the process?"threadMon, 18 Apr 2016 01:43:15 +0000rndmchefMon, 18 Apr 2016 01:43:15 +0000#1323915Spring Menuhttp://www.cheftalk.com/t/89246/spring-menu "You guys and gals have anything fun coming up for Springtime? I'm in the NE so we are..."threadSun, 17 Apr 2016 17:33:14 +0000SomedaySun, 17 Apr 2016 17:33:14 +0000#1323841A question about Job Posting and respondinghttp://www.cheftalk.com/t/89235/a-question-about-job-posting-and-responding "As a consultant, I often scan the local Job postings in our field. Many times I see..."threadFri, 15 Apr 2016 14:22:05 +0000Justa ChefFri, 15 Apr 2016 14:22:05 +0000#1323453Advice on the running of a kitchenhttp://www.cheftalk.com/t/89233/advice-on-the-running-of-a-kitchen "Hi I would really appreciate some advice please.  I have cooked and run a kitchen for..."threadFri, 15 Apr 2016 09:42:42 +0000MathildaFri, 15 Apr 2016 09:42:42 +0000#1323425Take the job with nice, aggressive advancement opportunity or the job with great benefits?http://www.cheftalk.com/t/89210/take-the-job-with-nice-aggressive-advancement-opportunity-or-the-job-with-great-benefits "Oh, great and powerful Chef Talk Forum... I once again turn to my peers for some..."threadTue, 12 Apr 2016 15:50:22 +0000Sherman452Tue, 12 Apr 2016 15:50:22 +0000#1322597