ChefTalk.com - Professional Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Mon, 02 May 2016 20:57:06 +0000Brown 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#1322597New job as the Sous and I inherited a WAY out of whack food cost %http://www.cheftalk.com/t/89205/new-job-as-the-sous-and-i-inherited-a-way-out-of-whack-food-cost "I recently accepted the Sous Chef position in a high end professional kitchen, and..."threadTue, 12 Apr 2016 07:13:39 +0000ZaxmythTue, 12 Apr 2016 07:13:39 +0000#1322496Electric and Gas Costshttp://www.cheftalk.com/t/89201/electric-and-gas-costs "Hello all, I am exploring the probability of starting/buying an existing restaurant...."threadTue, 12 Apr 2016 02:57:26 +0000StephenGilliardTue, 12 Apr 2016 02:57:26 +0000#1322452Fallacy of Food Cost % and Monthly inventoryhttp://www.cheftalk.com/t/89189/fallacy-of-food-cost-and-monthly-inventory "Discussion for you guys and gals...   I've heard, throughout my cooking/chef career,..."threadSun, 10 Apr 2016 03:32:07 +0000SomedaySun, 10 Apr 2016 03:32:07 +0000#1322086Do you acknowledge receipt of a Resume?http://www.cheftalk.com/t/89175/do-you-acknowledge-receipt-of-a-resume "As someone who has been interviewing candidates for 30+ years I always have wondered if..."threadFri, 08 Apr 2016 15:54:24 +0000Justa ChefFri, 08 Apr 2016 15:54:24 +0000#1321718spliting and peeling nailshttp://www.cheftalk.com/t/89169/spliting-and-peeling-nails "Hi, As I work in the high volume restaurant, my nails started to split/peel, I mean,..."threadFri, 08 Apr 2016 05:14:24 +0000kbuffFri, 08 Apr 2016 05:14:24 +0000#1321633Please critique My Restaurant Idea, Menu, Example Recipeshttp://www.cheftalk.com/t/89163/please-critique-my-restaurant-idea-menu-example-recipes "This is what I want to open one day. I currently work as a line cook and working on..."threadThu, 07 Apr 2016 11:18:18 +0000ChefSlugThu, 07 Apr 2016 11:18:18 +0000#1321394Anyone here a Certified Dietary Manager?http://www.cheftalk.com/t/89152/anyone-here-a-certified-dietary-manager "I'm looking to learn a little bit about being a Certified Dietary Manager and would..."threadTue, 05 Apr 2016 20:45:50 +0000Sherman452Tue, 05 Apr 2016 20:45:50 +0000#1320805New Sous walking into a somewhat unknown work environment seeking some advice.http://www.cheftalk.com/t/89145/new-sous-walking-into-a-somewhat-unknown-work-environment-seeking-some-advice "Hey everyone, a few days ago I accepted an offer to become the Sous Chef in a high-end..."threadTue, 05 Apr 2016 01:00:14 +0000ZaxmythTue, 05 Apr 2016 01:00:14 +0000#1320474Good and Bad Knife Habits?http://www.cheftalk.com/t/89139/good-and-bad-knife-habits "So I am not completely new to cooking, I aided my grandmother in chopping slicing and..."threadMon, 04 Apr 2016 01:48:47 +0000MasonrkMon, 04 Apr 2016 01:48:47 +0000#1320237My first month working as a line cookhttp://www.cheftalk.com/t/89138/my-first-month-working-as-a-line-cook "HI, It's been one month I've worked at this restaurant. It's probably the most..."threadMon, 04 Apr 2016 00:34:05 +0000kbuffMon, 04 Apr 2016 00:34:05 +0000#13202353 stone sharpening systemhttp://www.cheftalk.com/t/89137/3-stone-sharpening-system "Hi, I used to have tons of stones, oil, water, Norton, diamond. What do you think of..."threadMon, 04 Apr 2016 00:21:37 +0000kbuffMon, 04 Apr 2016 00:21:37 +0000#1320232Can a Commercial Food Processor Replace The Need for A Prep Cook?http://www.cheftalk.com/t/89108/can-a-commercial-food-processor-replace-the-need-for-a-prep-cook "Just curious to those who has experience with commercial food processors in their..."threadFri, 01 Apr 2016 19:32:29 +0000jonfieldsFri, 01 Apr 2016 19:32:29 +0000#1319711Has anyone ever thought about walking away from this industry?http://www.cheftalk.com/t/89106/has-anyone-ever-thought-about-walking-away-from-this-industry "Just looking for some free form thinking... My husband, who is also a chef, and I..."threadFri, 01 Apr 2016 16:03:52 +0000Sherman452Fri, 01 Apr 2016 16:03:52 +0000#1319615Birote Mexican Sourdoughhttp://www.cheftalk.com/t/89102/birote-mexican-sourdough "Has anyone had experience making a birote sourdough (it's made with beer, lime and..."threadFri, 01 Apr 2016 09:40:24 +0000Chef Sherry VFri, 01 Apr 2016 09:40:24 +0000#1319548Looking for a knife guardhttp://www.cheftalk.com/t/89088/looking-for-a-knife-guard "So I'm getting the tojiro pro dp soon and I'm looking for a knife guard for it..."threadThu, 31 Mar 2016 12:24:14 +0000cysoonThu, 31 Mar 2016 12:24:14 +0000#1319372Pistachio filling in lambhttp://www.cheftalk.com/t/89076/pistachio-filling-in-lamb "I'm trying to put a light pistachio filling preferable vego into a lamb cutlet so I can..."threadWed, 30 Mar 2016 08:06:16 +0000georgejefferiesWed, 30 Mar 2016 08:06:16 +0000#1319082Need Some Advicehttp://www.cheftalk.com/t/89067/need-some-advice "I've been cooking for about 12 years now, a mixture between corporate, fine dining, and..."threadTue, 29 Mar 2016 19:31:29 +0000William KuchTue, 29 Mar 2016 19:31:29 +0000#1318923Sweatinghttp://www.cheftalk.com/t/89059/sweating "Hi, I sweat a lot. I mean really a lot. I remember just a few people I've met during..."threadTue, 29 Mar 2016 01:20:04 +0000kbuffTue, 29 Mar 2016 01:20:04 +0000#1318733How was Easter for everyone?http://www.cheftalk.com/t/89055/how-was-easter-for-everyone "Mine really sucked.  We did about half the sales I was expecting.  We had a big..."threadSun, 27 Mar 2016 20:02:29 +0000PhaedrusSun, 27 Mar 2016 20:02:29 +0000#1318471Klogs Made in Americahttp://www.cheftalk.com/t/89045/klogs-made-in-america "I bought "Klogs" poly shoes yesterday. The model is called Springfield. I liked them,..."threadSat, 26 Mar 2016 15:26:08 +0000kbuffSat, 26 Mar 2016 15:26:08 +0000#1318155Need to perfect my vegan potato gnocchi...http://www.cheftalk.com/t/89019/need-to-perfect-my-vegan-potato-gnocchi "I am looking for some advice on how to perfect my potato gnocchi. I have been rolling..."threadWed, 23 Mar 2016 06:25:26 +0000mclainWed, 23 Mar 2016 06:25:26 +0000#1317375How did you guys start in the kitchen??http://www.cheftalk.com/t/89018/how-did-you-guys-start-in-the-kitchen "I know this thread has been created and it isnt the first nor the last time i think..."threadWed, 23 Mar 2016 02:32:14 +0000KaiqueKuisineWed, 23 Mar 2016 02:32:14 +0000#1317343Aggravating Work Environments http://www.cheftalk.com/t/88995/aggravating-work-environments "Obviously talking about aggravating kitchen work environments.... Mostly dealing with a..."threadSun, 20 Mar 2016 07:39:18 +0000rndmchefSun, 20 Mar 2016 07:39:18 +0000#1316791Warming 10 stacks of plates in a infrared food warmer...http://www.cheftalk.com/t/88993/warming-10-stacks-of-plates-in-a-infrared-food-warmer "Hi!   I'm planning to buy an infrared food warmer for our kitchen and I'm just..."threadSun, 20 Mar 2016 04:25:39 +0000adlainewcookSun, 20 Mar 2016 04:25:39 +0000#1316777Entree for Two Ideashttp://www.cheftalk.com/t/88991/entree-for-two-ideas "We often do an entree for two on special days like Valentines or New Years or even just..."threadSun, 20 Mar 2016 00:16:06 +0000linecook854Sun, 20 Mar 2016 00:16:06 +0000#131671850lb vs 75lb fryershttp://www.cheftalk.com/t/88973/50lb-vs-75lb-fryers "Hey gang, looking for some advice. I'm trying to decide on purchasing either 3 50lb..."threadFri, 18 Mar 2016 13:23:13 +0000Dave SFri, 18 Mar 2016 13:23:13 +0000#1316195Anyone else?http://www.cheftalk.com/t/88969/anyone-else "I swear the interview process is way more challenging and anxiety ridden for me than..."threadFri, 18 Mar 2016 01:01:59 +0000mrGlacierFri, 18 Mar 2016 01:01:59 +0000#1316125How to handle chefs who panic?http://www.cheftalk.com/t/88964/how-to-handle-chefs-who-panic "I was working with this guy at work today. He's not a full blown panicer but he does..."threadThu, 17 Mar 2016 17:10:22 +0000ChrisBristolThu, 17 Mar 2016 17:10:22 +0000#1316016Sous Chef Traininghttp://www.cheftalk.com/t/88953/sous-chef-training "Hello.   We are adding a sous chef position to our kitchen for the first time, and..."threadWed, 16 Mar 2016 16:29:06 +0000Chezj023Wed, 16 Mar 2016 16:29:06 +0000#1315794Check it outhttp://www.cheftalk.com/t/88948/check-it-out "I just got the prize for a contest for my chef's this month. Think it will motivate..."threadTue, 15 Mar 2016 20:36:04 +0000Brandon ODellTue, 15 Mar 2016 20:36:04 +0000#1315545Heston Blumenthal - "Service is more important than food"http://www.cheftalk.com/t/88946/heston-blumenthal-service-is-more-important-than-food "Hey Just heard him say this in his latest promo for his television show. I tend to..."threadTue, 15 Mar 2016 05:10:36 +0000CronkerTue, 15 Mar 2016 05:10:36 +0000#1315411Might be "old school" but still good http://www.cheftalk.com/t/88932/might-be-old-school-but-still-good "From a service point of view, things I was taught many, many years ago, but still think..."threadSun, 13 Mar 2016 05:14:54 +0000CronkerSun, 13 Mar 2016 05:14:54 +0000#1314997What would you do with a "shouty" chef?http://www.cheftalk.com/t/88930/what-would-you-do-with-a-shouty-chef "No longer an issue for me, since I moved on, but I used to have a very angry, shouty..."threadSun, 13 Mar 2016 04:59:41 +0000CronkerSun, 13 Mar 2016 04:59:41 +0000#1314995