ChefTalk.com - Professional Pastry Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Sun, 29 Mar 2015 23:44:39 +0000Getting back into the kitchen... http://www.cheftalk.com/t/85190/getting-back-into-the-kitchen "Hey guys I need some advice, I have been out of the kitchen for almost two years due to..."threadTue, 17 Mar 2015 01:44:39 +0000Lauren1992Tue, 17 Mar 2015 01:44:39 +0000#1218968Dried Out Cake in Display Casehttp://www.cheftalk.com/t/85174/dried-out-cake-in-display-case "I'm in the process of filling a display case with various desserts andbpastries. Any..."threadMon, 16 Mar 2015 01:59:51 +0000missmacaronMon, 16 Mar 2015 01:59:51 +0000#1218664Can you substitute olive oil or any other vegetable oil with butter?http://www.cheftalk.com/t/84963/can-you-substitute-olive-oil-or-any-other-vegetable-oil-with-butter "hi, can i substitute olive oil or any other vegetable oil with butter for brownies to..."threadSat, 28 Feb 2015 09:32:33 +0000lalmajidSat, 28 Feb 2015 09:32:33 +0000#1213853Chocolate tuile recipehttp://www.cheftalk.com/t/84926/chocolate-tuile-recipe "I'm looking for a basic chocolate tuile recipe if anyone cares to share one. I'm..."threadThu, 26 Feb 2015 00:45:51 +0000Jalapano200Thu, 26 Feb 2015 00:45:51 +0000#1213245Uneven custard cookinghttp://www.cheftalk.com/t/84879/uneven-custard-cooking "I've been bestowed the wonderful task of making my restaurants Creme brulee, the recipe..."threadSun, 22 Feb 2015 21:43:34 +0000Jalapano200Sun, 22 Feb 2015 21:43:34 +0000#1212338Saltine cracker recipes?http://www.cheftalk.com/t/84794/saltine-cracker-recipes "Hey. A restaurant I'm at wants to try doing a "saltine" cracker for bread service. At..."threadMon, 16 Feb 2015 11:09:18 +0000veronporterMon, 16 Feb 2015 11:09:18 +0000#1210408Final touches on bakery naming..http://www.cheftalk.com/t/84765/final-touches-on-bakery-naming "Okay, so, my bakery is named. It's already been operating as a business for..."threadFri, 13 Feb 2015 06:04:22 +0000Alisha NicoleFri, 13 Feb 2015 06:04:22 +0000#1209690Need some fresh ideas...http://www.cheftalk.com/t/84758/need-some-fresh-ideas "Hi Guys,   So im a Sous Chef for a old school high end restaurant. I have recently..."threadThu, 12 Feb 2015 22:46:11 +0000jgraeff1Thu, 12 Feb 2015 22:46:11 +0000#1209621Doing pastry nowhttp://www.cheftalk.com/t/84556/doing-pastry-now "Hi, I started working as a commis for a hotel brasseries. I ended up running all of the..."threadMon, 02 Feb 2015 02:18:14 +0000CuteChefMon, 02 Feb 2015 02:18:14 +0000#1206401your pastry dry storeshttp://www.cheftalk.com/t/84550/your-pastry-dry-stores "what are the garnishes you keep in pastry dry stores?! iv'e recently accumulated some..."threadSun, 01 Feb 2015 20:45:55 +0000rorycalladineSun, 01 Feb 2015 20:45:55 +0000#1206291iSO Poire William concentratehttp://www.cheftalk.com/t/84479/iso-poire-william-concentrate "Years ago, I used the Fassbind brand of Pear William concentrate, and when the..."threadTue, 27 Jan 2015 19:48:57 +0000JCakesTue, 27 Jan 2015 19:48:57 +0000#1204580Ninja Blender for a pastry shop?http://www.cheftalk.com/t/84158/ninja-blender-for-a-pastry-shop "Hi, i am opening a pastry shop and im deciding witch blender to buy. I will be blending..."threadWed, 07 Jan 2015 14:28:39 +0000JorgeCompresWed, 07 Jan 2015 14:28:39 +0000#1198050