ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Mon, 30 Mar 2015 12:39:26 +0000quick foodcost questionhttp://www.cheftalk.com/t/85357/quick-foodcost-question "food cost= $1   labour is 40% overhead 18%   can i just +58% to the $1 on my..."threadSun, 29 Mar 2015 16:54:52 +0000whiskytangoSun, 29 Mar 2015 16:54:52 +0000#1222470Losing my passion!http://www.cheftalk.com/t/85354/losing-my-passion "Hows it fellow Chefs!   I have been working as a Development Chef for a group of..."threadSun, 29 Mar 2015 10:27:07 +0000mikefromzimSun, 29 Mar 2015 10:27:07 +0000#1222435looking for a liine cook positionhttp://www.cheftalk.com/t/85346/looking-for-a-liine-cook-position "I am from Puerto Rico. My name is Mark, i am looking for a line cook position, contac..."threadSat, 28 Mar 2015 05:50:19 +0000oopsSat, 28 Mar 2015 05:50:19 +0000#1222193New Asian restaurant in Greenwich village looking for *Line Cooks* http://www.cheftalk.com/t/85344/new-asian-restaurant-in-greenwich-village-looking-for-line-cooks "Hey fellow Cheftalks, I am the Sous chef at this new asian restaurant opening up in a..."threadSat, 28 Mar 2015 02:14:16 +0000YoungjediNYCSat, 28 Mar 2015 02:14:16 +0000#1222162Caterer neededhttp://www.cheftalk.com/t/85339/caterer-needed "Good afternoon all!   Hope this doesn't anger the moderators but if it's not correct,..."threadFri, 27 Mar 2015 18:55:17 +0000oldschool1982Fri, 27 Mar 2015 18:55:17 +0000#1222073How to teach cooking class?http://www.cheftalk.com/t/85321/how-to-teach-cooking-class "Hello, I recently started a catering business which has been successful, but I've..."threadThu, 26 Mar 2015 21:46:11 +0000littlespoonThu, 26 Mar 2015 21:46:11 +0000#1221784How to find work in different stateshttp://www.cheftalk.com/t/85285/how-to-find-work-in-different-states "Hi all. I live and work in a great area of Northern Michigan. In the summer, which is..."threadWed, 25 Mar 2015 02:18:52 +0000Meatball MattWed, 25 Mar 2015 02:18:52 +0000#1221342Food Safety - TAP Series vs. ServSafe?http://www.cheftalk.com/t/85277/food-safety-tap-series-vs-servsafe "In culinary school, I earned a certification of Food Safety Manager in the TAP Series..."threadTue, 24 Mar 2015 02:10:36 +0000MargotronTue, 24 Mar 2015 02:10:36 +0000#1221075New Headchef position in Prague, Czech Republic / GREAT POTENTIALhttp://www.cheftalk.com/t/85271/new-headchef-position-in-prague-czech-republic-great-potential " Hey guys, we are a young couple who spent some time away from Czech..."threadMon, 23 Mar 2015 20:03:10 +0000kanisterMon, 23 Mar 2015 20:03:10 +0000#1220997duck bones!http://www.cheftalk.com/t/85269/duck-bones "so i made duck confit tamales and now i have these duck leg bones that i don't know..."threadMon, 23 Mar 2015 05:24:55 +0000alfredeMon, 23 Mar 2015 05:24:55 +0000#1220823Cranking out Tourneshttp://www.cheftalk.com/t/85263/cranking-out-tournes "We are going to need a large amount of tournes for a braised dish for a large function...."threadSun, 22 Mar 2015 23:25:00 +0000linecook854Sun, 22 Mar 2015 23:25:00 +0000#1220740Tracking Cost of Goods Consumed but not Soldhttp://www.cheftalk.com/t/85250/tracking-cost-of-goods-consumed-but-not-sold "I am wondering what the best way is to track the cost of "family meal", research and..."threadSat, 21 Mar 2015 21:29:36 +0000chefkatSat, 21 Mar 2015 21:29:36 +0000#1220463Introduction From a Career Transitionerhttp://www.cheftalk.com/t/85248/introduction-from-a-career-transitioner "Greetings!   I've been lurking in the forum for sometime but thought I would..."threadSat, 21 Mar 2015 18:28:29 +0000(Private User)Sat, 21 Mar 2015 18:28:29 +0000#1220384Any cheftalkers have an available cook or chef position near Greensboro, NC?http://www.cheftalk.com/t/85247/any-cheftalkers-have-an-available-cook-or-chef-position-near-greensboro-nc "Thank you, Lauren "threadSat, 21 Mar 2015 15:35:54 +0000laurenluluSat, 21 Mar 2015 15:35:54 +0000#1220345Moving to Portland, looking for work.http://www.cheftalk.com/t/85245/moving-to-portland-looking-for-work "I am moving from Walla Walla, WA to Portland, OR in the next month. I've got..."threadSat, 21 Mar 2015 10:37:33 +0000lukky13Sat, 21 Mar 2015 10:37:33 +0000#1220251Pros and Cons of walk in refer vs. reach inshttp://www.cheftalk.com/t/85242/pros-and-cons-of-walk-in-refer-vs-reach-ins "I am in the process of designing a 1688 square foot catering kitchen and trying to..."threadFri, 20 Mar 2015 18:28:05 +0000MollysMomFri, 20 Mar 2015 18:28:05 +0000#1220112Help with proportions for dressing for cold Cheese Tortellini Pasta Salad...http://www.cheftalk.com/t/85233/help-with-proportions-for-dressing-for-cold-cheese-tortellini-pasta-salad "I am looking for help with the proportions for a dressing for a cold Cheese Tortellini..."threadFri, 20 Mar 2015 03:40:45 +0000TREGFri, 20 Mar 2015 03:40:45 +0000#1219927Honey Brined Pork Rib Chops with what accompaniments? http://www.cheftalk.com/t/85226/honey-brined-pork-rib-chops-with-what-accompaniments "Hey folks. Want to do honey brined pork with crisp polenta. Other components for spring..."threadThu, 19 Mar 2015 19:53:29 +0000trizzishThu, 19 Mar 2015 19:53:29 +0000#1219818Seeking feedback please? (Hot Beverage side of Catering)http://www.cheftalk.com/t/85224/seeking-feedback-please-hot-beverage-side-of-catering "Hello readers,   As an ex member of our passionate yet often undervalued profession of..."threadThu, 19 Mar 2015 16:55:52 +0000JumperThu, 19 Mar 2015 16:55:52 +0000#1219776Been gone for a whilehttp://www.cheftalk.com/t/85208/been-gone-for-a-while "So I have been off this board for a while.  The reason is i had total hip replacement..."threadWed, 18 Mar 2015 06:39:44 +0000ChefMannyDLMWed, 18 Mar 2015 06:39:44 +0000#1219439Pricing a catering event for 250 peoplehttp://www.cheftalk.com/t/85200/pricing-a-catering-event-for-250-people "Hello, Im new on here but I just want to say thank you to those who read and..."threadTue, 17 Mar 2015 19:25:49 +0000BkeesTue, 17 Mar 2015 19:25:49 +0000#1219213Getting 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#1218968What's the average 'error rate' in your kitchen?http://www.cheftalk.com/t/85180/whats-the-average-error-rate-in-your-kitchen "Yes, I have been diagnosed with symptoms of burnout before, but I have taken one or two..."threadMon, 16 Mar 2015 08:26:34 +0000ReckyMon, 16 Mar 2015 08:26:34 +0000#1218742Private Chef Travelling with Kniveshttp://www.cheftalk.com/t/85178/private-chef-travelling-with-knives "Hi All,   Just a quick question:   I am a private chef and I just wanted to know if..."threadMon, 16 Mar 2015 07:25:38 +0000MassimilianoMon, 16 Mar 2015 07:25:38 +0000#1218727Storing Strawberry roses.http://www.cheftalk.com/t/85177/storing-strawberry-roses "I have been asked to come up with a way to make a strawberry rose garnish that will not..."threadMon, 16 Mar 2015 05:41:18 +0000Sir cooksalotMon, 16 Mar 2015 05:41:18 +0000#1218725Dried 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#1218664New to the catering business and trying to find out a fair price to charge. http://www.cheftalk.com/t/85160/new-to-the-catering-business-and-trying-to-find-out-a-fair-price-to-charge "Hello all, thank you for taking the time in reading this post. I'm just getting into..."threadSat, 14 Mar 2015 18:15:53 +0000cater2uSat, 14 Mar 2015 18:15:53 +0000#1218280European Knives VS Japanese Knives in a Professional Settinghttp://www.cheftalk.com/t/85157/european-knives-vs-japanese-knives-in-a-professional-setting "I'm looking to get a new Chef knife. I have been reading reviews and trying coworkers..."threadSat, 14 Mar 2015 08:15:16 +0000ColonelSandburgSat, 14 Mar 2015 08:15:16 +0000#1218149Battered Onion Rings Ahead of timehttp://www.cheftalk.com/t/85153/battered-onion-rings-ahead-of-time "I want to do onion rings with a mixture of reg flour, semolina, baking powder, baking..."threadFri, 13 Mar 2015 20:33:51 +0000trizzishFri, 13 Mar 2015 20:33:51 +0000#1218073Any experience with onglet/hanger steak?http://www.cheftalk.com/t/85149/any-experience-with-onglet-hanger-steak "Right, my restaurant is located in Germany's far west, in the Eifel range, where cattle..."threadFri, 13 Mar 2015 14:25:49 +0000ReckyFri, 13 Mar 2015 14:25:49 +0000#1218013my owner is trying to buy reviewshttp://www.cheftalk.com/t/85148/my-owner-is-trying-to-buy-reviews "The owner of my establishment had made up these coupons where if you write a positive..."threadFri, 13 Mar 2015 12:56:19 +0000chef hanzFri, 13 Mar 2015 12:56:19 +0000#1217992favourite dehydrated foodshttp://www.cheftalk.com/t/85139/favourite-dehydrated-foods "Owner bought dehydrator for upcoming season. What are your favourite things to..."threadThu, 12 Mar 2015 13:28:56 +0000trizzishThu, 12 Mar 2015 13:28:56 +0000#1217766Hello everybody....I am opening a new restaurant in Viennahttp://www.cheftalk.com/t/85137/hello-everybody-i-am-opening-a-new-restaurant-in-vienna "Hi my name is noel,   I am opening a new restaurant in Vienna Austria this..."threadThu, 12 Mar 2015 10:09:46 +0000noel michaelThu, 12 Mar 2015 10:09:46 +0000#1217742Garde Manger Cook Having Knife Difficultieshttp://www.cheftalk.com/t/85136/garde-manger-cook-having-knife-difficulties "So the garde manger cook at our place seems to have difficulty with certain knife cuts...."threadThu, 12 Mar 2015 06:57:40 +0000linecook854Thu, 12 Mar 2015 06:57:40 +0000#1217736In-Flight Cateringhttp://www.cheftalk.com/t/85122/in-flight-catering "I own a small, family-owned catering business and we have been in business for 4 1/2..."threadWed, 11 Mar 2015 01:07:57 +0000ZookeeperWed, 11 Mar 2015 01:07:57 +0000#1217457Making Short Crust Pastry in a food processorhttp://www.cheftalk.com/t/85121/making-short-crust-pastry-in-a-food-processor "I know there is a pastry section but threads in this part get much more replies. I..."threadTue, 10 Mar 2015 23:16:08 +0000ChrisBristolTue, 10 Mar 2015 23:16:08 +0000#1217451Best piece of advice you ever received? http://www.cheftalk.com/t/85119/best-piece-of-advice-you-ever-received "I can remember coming out of culinary school thinking because I knew the basics I would..."threadTue, 10 Mar 2015 19:30:24 +0000mrGlacierTue, 10 Mar 2015 19:30:24 +0000#1217395Relocating to Miamihttp://www.cheftalk.com/t/85106/relocating-to-miami "Hey Crew! I'm from Chicago. I'm interested in moving to Miami this September through..."threadTue, 10 Mar 2015 00:58:04 +0000chris nedoffTue, 10 Mar 2015 00:58:04 +0000#1217129ordering and inventoryhttp://www.cheftalk.com/t/85102/ordering-and-inventory "Hello was just wondering what apps people use for ordering and inventory."threadMon, 09 Mar 2015 21:08:37 +0000chef hanzMon, 09 Mar 2015 21:08:37 +0000#1217058Air Dried Pastrami?http://www.cheftalk.com/t/85100/air-dried-pastrami "   Had an idea and am planning to try air drying pastrami (think Bresola) and have..."threadMon, 09 Mar 2015 20:05:09 +0000EverydayGourmetMon, 09 Mar 2015 20:05:09 +0000#1217053Advice for a line cookhttp://www.cheftalk.com/t/85093/advice-for-a-line-cook "I am on my internship in a hotel restaurant. I have been on the job for 3 days now and..."threadMon, 09 Mar 2015 15:50:22 +0000Mike94Mon, 09 Mar 2015 15:50:22 +0000#1217001cold smoking beef tenderloinhttp://www.cheftalk.com/t/85092/cold-smoking-beef-tenderloin "Just wondering if anyone has done this and what they thought. I've cold smoked lamb..."threadMon, 09 Mar 2015 14:09:50 +0000trizzishMon, 09 Mar 2015 14:09:50 +0000#1216986Advice for a sous who can't get along with his chef?http://www.cheftalk.com/t/85086/advice-for-a-sous-who-cant-get-along-with-his-chef "I'm newly a sous for a small fine dining place and I've found myself in the oddest of..."threadMon, 09 Mar 2015 07:14:04 +0000thecaptain435Mon, 09 Mar 2015 07:14:04 +0000#1216891New Sous Chef!http://www.cheftalk.com/t/85085/new-sous-chef "Hey! So I've been floating around here (and a few restaurants) and I've just been given..."threadMon, 09 Mar 2015 06:44:21 +0000GrasshoppaMon, 09 Mar 2015 06:44:21 +0000#1216888In need of advicehttp://www.cheftalk.com/t/85084/in-need-of-advice "Hello Chefs, I have a career question that I feel can only be answered by professionals..."threadMon, 09 Mar 2015 03:45:01 +0000Equal PartsMon, 09 Mar 2015 03:45:01 +0000#1216877Am I being a p...y? http://www.cheftalk.com/t/85077/am-i-being-a-p-y "Ok I took over a head chef job six months ago, there was no process in place , I busted..."threadSun, 08 Mar 2015 11:37:46 +0000humble chefSun, 08 Mar 2015 11:37:46 +0000#1216571How do you stand up for yourself in a kitchen without getting sacked? http://www.cheftalk.com/t/85073/how-do-you-stand-up-for-yourself-in-a-kitchen-without-getting-sacked "Has anyone got any advice on standing up for yourself in a kitchen without getting..."threadSun, 08 Mar 2015 01:29:15 +0000ChrisBristolSun, 08 Mar 2015 01:29:15 +0000#1216464Favourite Breadinghttp://www.cheftalk.com/t/85066/favourite-breading "Making lobster croquettes and trying to decide what breading is best. Can't think past..."threadSat, 07 Mar 2015 13:02:01 +0000trizzishSat, 07 Mar 2015 13:02:01 +0000#1216272Made some Pork bone broth.... now???http://www.cheftalk.com/t/85059/made-some-pork-bone-broth-now "I would like some suggestion on some good meal that uses this . I could use it for..."threadFri, 06 Mar 2015 20:30:15 +0000AlexbelFri, 06 Mar 2015 20:30:15 +0000#1216153Anyone have a countertop fryer in their kitchen?http://www.cheftalk.com/t/85018/anyone-have-a-countertop-fryer-in-their-kitchen "Our tiny kitchen has no deep fryer, and that's fine by me. No mess. No smell. No Oil..."threadWed, 04 Mar 2015 12:21:20 +0000CapeCodChefWed, 04 Mar 2015 12:21:20 +0000#1215352