ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Tue, 25 Apr 2017 13:16:46 +0000EGGShttp://www.cheftalk.com/t/92137/eggs "ok chefs  i am having one hell of a time peeling hard cooled eggs.  any tips??  wait be..."threadSun, 23 Apr 2017 23:40:08 +0000ldiatoneSun, 23 Apr 2017 23:40:08 +0000#1394115How to deal with groups and (partial) no-shows?http://www.cheftalk.com/t/92131/how-to-deal-with-groups-and-partial-no-shows "Hi everybody,   why are groups of customers such a PITA? I don't seem to be alone in..."threadSun, 23 Apr 2017 14:22:11 +0000ReckySun, 23 Apr 2017 14:22:11 +0000#1394033Got to read the comments in this recipehttp://www.cheftalk.com/t/92127/got-to-read-the-comments-in-this-recipe "civilians are hilarious, you've got to read the..."threadSun, 23 Apr 2017 04:32:39 +0000ChefBruzSun, 23 Apr 2017 04:32:39 +0000#1393974Starting a cafehttp://www.cheftalk.com/t/92121/starting-a-cafe "Hey everybody! I just recently got a call of a lifetime (thus far in my life at least)...."threadSat, 22 Apr 2017 05:56:07 +0000ChefJess606Sat, 22 Apr 2017 05:56:07 +0000#1393787Proper or Recommended setting for walk-in Mechanical Defrost Timerhttp://www.cheftalk.com/t/92120/proper-or-recommended-setting-for-walk-in-mechanical-defrost-timer "Not really sure where to post technical questions, hope someone can help.   First the..."threadSat, 22 Apr 2017 05:47:08 +0000DesdinovaSat, 22 Apr 2017 05:47:08 +0000#1393786Sous Vide & TV Chefshttp://www.cheftalk.com/t/92111/sous-vide-tv-chefs "I'm a home cook. I've done sous vide a bit and understand the process and theory behind..."threadThu, 20 Apr 2017 20:55:44 +0000-bc-Thu, 20 Apr 2017 20:55:44 +0000#1393614Seeking Return To The Restaurant Worldhttp://www.cheftalk.com/t/92106/seeking-return-to-the-restaurant-world "I left restaurants and went into the world of corporate dining following the murder of..."threadThu, 20 Apr 2017 03:41:18 +0000chefnhustleThu, 20 Apr 2017 03:41:18 +0000#1393435Zen And The Act Of Prep Cookinghttp://www.cheftalk.com/t/92104/zen-and-the-act-of-prep-cooking "I pat-tied out 50# of hamburger this afternoon.The owner said to me today 'You are the..."threadWed, 19 Apr 2017 21:50:11 +0000PeachcreekWed, 19 Apr 2017 21:50:11 +0000#1393392PETITE FOUR PRICING ?http://www.cheftalk.com/t/92100/petite-four-pricing " what do you guys charge for petite fours ? Do you charge by the piece or the dozen ?..."threadWed, 19 Apr 2017 16:01:07 +0000pjm333Wed, 19 Apr 2017 16:01:07 +0000#1393360Summer kitchen jobs in Northern Californiahttp://www.cheftalk.com/t/92095/summer-kitchen-jobs-in-northern-california "I am looking to fill 1 Head Cook and 3 Prep Cook positions at Oakland Feather River..."threadWed, 19 Apr 2017 03:45:30 +0000SeabeeCookWed, 19 Apr 2017 03:45:30 +0000#1393291Discount formathttp://www.cheftalk.com/t/92093/discount-format "When do you start giving discounts based on total covers? I have many items on my menu..."threadTue, 18 Apr 2017 22:42:09 +0000RochTue, 18 Apr 2017 22:42:09 +0000#1393220Question About Interning in the US - How to get a visa?http://www.cheftalk.com/t/92075/question-about-interning-in-the-us-how-to-get-a-visa "Hi everyone,   I wanted to ask those who are in the business about how to start..."threadSat, 15 Apr 2017 14:09:21 +0000SedefSat, 15 Apr 2017 14:09:21 +0000#1392689Outside Event Deep Frying -- Any Advice?http://www.cheftalk.com/t/92073/outside-event-deep-frying-any-advice "I have a off site (but site accessable) event coming up.  I am considering doing..."threadSat, 15 Apr 2017 11:21:32 +0000AllanMcPhersonSat, 15 Apr 2017 11:21:32 +0000#1392668Help with identify method of preserv fishhttp://www.cheftalk.com/t/92070/help-with-identify-method-of-preserv-fish "   hey guys.anyone familiar with this method of preserve fish fillets?and if so can..."threadSat, 15 Apr 2017 07:33:51 +0000varnavasSat, 15 Apr 2017 07:33:51 +0000#1392648What is wrong with people ? http://www.cheftalk.com/t/92068/what-is-wrong-with-people "Yeah, I know.. leading title..   Seriously though.  How can so many people be so rude..."threadFri, 14 Apr 2017 23:39:51 +0000DesdinovaFri, 14 Apr 2017 23:39:51 +0000#1392612what is the best mandoline for a professional kitchen?http://www.cheftalk.com/t/92056/what-is-the-best-mandoline-for-a-professional-kitchen "I am looking for a quality mandoline slicer for my restaurant. I have used many..."threadThu, 13 Apr 2017 05:26:49 +0000mclainThu, 13 Apr 2017 05:26:49 +0000#1392358Chef position available in Buddhist retreat centre: Pagosa Springs, Coloradohttp://www.cheftalk.com/t/92053/chef-position-available-in-buddhist-retreat-centre-pagosa-springs-colorado "Tara Mandala Retreat Center Seasonal Kitchen Crew Member:  Cook    Estimated dates..."threadTue, 11 Apr 2017 23:29:15 +0000MaMaitreyiTue, 11 Apr 2017 23:29:15 +0000#1392247New Kitchen Set Uphttp://www.cheftalk.com/t/92050/new-kitchen-set-up "Hello. I am opening a small bakery & cafe / quick serve restaurant.  I've set up my..."threadTue, 11 Apr 2017 18:15:23 +0000backtobasics2Tue, 11 Apr 2017 18:15:23 +0000#1392213catering software reviews?http://www.cheftalk.com/t/92039/catering-software-reviews "I have a consulting client considering Caterease,    I've searched forums for various..."threadMon, 10 Apr 2017 15:32:11 +0000DaniBMon, 10 Apr 2017 15:32:11 +0000#1392005Sous vide Kohlrabi, barbecue flavorshttp://www.cheftalk.com/t/92034/sous-vide-kohlrabi-barbecue-flavors "Hey everyone,   I'm developing my Spring menu right now (Spring comes late where I..."threadMon, 10 Apr 2017 04:04:48 +0000SomedayMon, 10 Apr 2017 04:04:48 +0000#1391864I have a question??http://www.cheftalk.com/t/92033/i-have-a-question "I have a question are gourmet sandwhich food trucks profitable ?"threadSun, 09 Apr 2017 20:25:22 +0000Mrchef21Sun, 09 Apr 2017 20:25:22 +0000#1391828Produce gone wild http://www.cheftalk.com/t/92032/produce-gone-wild "Is anyone else experiencing a crazy produce jump right now? I'm in NE and my romaine is..."threadSun, 09 Apr 2017 20:17:56 +0000ChefJess606Sun, 09 Apr 2017 20:17:56 +0000#1391826New Food Truck Venturehttp://www.cheftalk.com/t/92027/new-food-truck-venture "So I've been working the past 2 years or so in a country club as the Sous and Chef for..."threadSun, 09 Apr 2017 03:18:21 +0000NOJROBATSun, 09 Apr 2017 03:18:21 +0000#1391764Cuts of beef for roast beef sandwicheshttp://www.cheftalk.com/t/92025/cuts-of-beef-for-roast-beef-sandwiches "I have a small deli and we feature a few different types of beef sandwiches on our..."threadSat, 08 Apr 2017 12:15:38 +0000RochSat, 08 Apr 2017 12:15:38 +0000#1391693catererhttp://www.cheftalk.com/t/92019/caterer "I am working on a- take with you menu- for the catering company I work for. We have..."threadFri, 07 Apr 2017 23:54:17 +0000bonnieb128Fri, 07 Apr 2017 23:54:17 +0000#1391608Want to train as a pastry chefhttp://www.cheftalk.com/t/92016/want-to-train-as-a-pastry-chef "So I'm thinking of getting a job next year as a pastry chef so I can expand my skills..."threadFri, 07 Apr 2017 15:11:58 +0000slipp000Fri, 07 Apr 2017 15:11:58 +0000#1391564Marketing suggestionshttp://www.cheftalk.com/t/91997/marketing-suggestions "Good Evening, I am in the process of developing my catering website and I want to..."threadThu, 06 Apr 2017 04:11:15 +0000Chef zonernfdThu, 06 Apr 2017 04:11:15 +0000#1391230Employee rights receiving "comment card" Poor Management HELP http://www.cheftalk.com/t/91991/employee-rights-receiving-comment-card-poor-management-help "Hey guys just wanted to know my rights as far as employee/ cook receiving a "comment..."threadWed, 05 Apr 2017 16:06:58 +0000girlcookWed, 05 Apr 2017 16:06:58 +0000#1391164BBQ Catering Helphttp://www.cheftalk.com/t/91986/bbq-catering-help "So I was asked for quote for a graduation party and the client was wanting a BBQ Feast...."threadTue, 04 Apr 2017 19:41:13 +0000Marrey25Tue, 04 Apr 2017 19:41:13 +0000#1391075Keeping warm dips warm for events.http://www.cheftalk.com/t/91968/keeping-warm-dips-warm-for-events "I have a few requested warm dips to serve but I am not having any luck with chafing..."threadSun, 02 Apr 2017 18:00:03 +0000pkowisSun, 02 Apr 2017 18:00:03 +0000#1390696What are your biggest money makers?http://www.cheftalk.com/t/91966/what-are-your-biggest-money-makers "Generally speaking, in your experience, what types of entrees, salads, and desserts..."threadSun, 02 Apr 2017 13:14:01 +0000RochSun, 02 Apr 2017 13:14:01 +0000#1390641Good Advertising for minimum cost?http://www.cheftalk.com/t/91955/good-advertising-for-minimum-cost "I am very new to the catering world. I have only done 4 jobs and have another coming..."threadFri, 31 Mar 2017 19:30:46 +0000Marrey25Fri, 31 Mar 2017 19:30:46 +0000#1390397Bad day in the kitchenhttp://www.cheftalk.com/t/91911/bad-day-in-the-kitchen "I was just wondering if anyone has had a really bad day in the kitchen like for example..."threadSun, 26 Mar 2017 03:39:19 +0000VickiJaneSun, 26 Mar 2017 03:39:19 +0000#1389301The Ragehttp://www.cheftalk.com/t/91906/the-rage "I recently started a new chef position, first time managing a kitchen after 20 years of..."threadSat, 25 Mar 2017 15:52:17 +0000IceMan82Sat, 25 Mar 2017 15:52:17 +0000#1389222Chefs... how do you estimate prep time?http://www.cheftalk.com/t/91900/chefs-how-do-you-estimate-prep-time "Hello... I've always struggled with this... an outside caterer.. I've been asked to..."threadFri, 24 Mar 2017 18:07:19 +0000happyclairedFri, 24 Mar 2017 18:07:19 +0000#1389067Question to the owners http://www.cheftalk.com/t/91896/question-to-the-owners "Okay guys! I guess this is aimed more at owners or such but please feel free to give..."threadFri, 24 Mar 2017 03:55:13 +0000ChefJess606Fri, 24 Mar 2017 03:55:13 +0000#1388996Quick survey about food distributors http://www.cheftalk.com/t/91894/quick-survey-about-food-distributors "Long story short, want to help out my training class and put together some info for..."threadThu, 23 Mar 2017 23:05:52 +0000Mini ChefThu, 23 Mar 2017 23:05:52 +0000#1388965SalÓn de gourmetshttp://www.cheftalk.com/t/91874/sal-n-de-gourmets "Anyone going? Madrid April 24 thru 27 in. I'll be there from start to finish and then..."threadWed, 22 Mar 2017 13:44:59 +0000LagomWed, 22 Mar 2017 13:44:59 +0000#1388736seafood sausage helphttp://www.cheftalk.com/t/91867/seafood-sausage-help "There was a local chef who once owned a fish market and clam shack who's claim to fame..."threadTue, 21 Mar 2017 04:16:02 +0000CapeCodChefTue, 21 Mar 2017 04:16:02 +0000#1388557Catering advicehttp://www.cheftalk.com/t/91866/catering-advice "I'm catering a Rehearsal Dinner in a couple of weeks for 50 people. It is a buffet styl..."threadMon, 20 Mar 2017 23:01:42 +0000Marrey25Mon, 20 Mar 2017 23:01:42 +0000#1388540What service hacks/tips have you acquired over the years?http://www.cheftalk.com/t/91863/what-service-hacks-tips-have-you-acquired-over-the-years "Not sure if this has been covered already.. Over the course of a career we're..."threadMon, 20 Mar 2017 11:28:18 +0000RickiMon, 20 Mar 2017 11:28:18 +0000#1388439Seeking advicehttp://www.cheftalk.com/t/91854/seeking-advice "So I'm 5 months into my first line cook job after about 1.5 years of commis work. My..."threadSat, 18 Mar 2017 23:28:54 +0000slipp000Sat, 18 Mar 2017 23:28:54 +0000#1388189West Coast?http://www.cheftalk.com/t/91847/west-coast "Hello Chefs, I'm a cook in Atlanta, Ga with 4 years experience. My resume is mostly..."threadFri, 17 Mar 2017 14:19:10 +0000combatcarlFri, 17 Mar 2017 14:19:10 +0000#1387974One hour hosted bar followed by 3 hours cash/credit barhttp://www.cheftalk.com/t/91842/one-hour-hosted-bar-followed-by-3-hours-cash-credit-bar "I am working on a proposal for a wedding where the client wants to host bar for one..."threadThu, 16 Mar 2017 19:53:40 +0000karengThu, 16 Mar 2017 19:53:40 +0000#1387839Private cooking classhttp://www.cheftalk.com/t/91841/private-cooking-class "Hi Everyone!  I am a new and upcoming chef/caterer in Chicago and I was requested to..."threadThu, 16 Mar 2017 17:31:17 +0000MelT26Thu, 16 Mar 2017 17:31:17 +0000#1387815Anyone here suffering from carpel tunnel syndrome ?http://www.cheftalk.com/t/91840/anyone-here-suffering-from-carpel-tunnel-syndrome " My hands are constantly going numb, specifically when I am grasping, which is..."threadThu, 16 Mar 2017 15:15:00 +0000IceMan82Thu, 16 Mar 2017 15:15:00 +0000#1387801Wholesale or Retail Turtle Meat in New England?http://www.cheftalk.com/t/91837/wholesale-or-retail-turtle-meat-in-new-england "Sorry for long shot thread, BUT... I have a hankering to offer an old school, Creole..."threadThu, 16 Mar 2017 00:00:23 +0000CapeCodChefThu, 16 Mar 2017 00:00:23 +0000#1387676Making new carrer move, but which one?http://www.cheftalk.com/t/91815/making-new-carrer-move-but-which-one "Hey chefs I have been working as a student for 2.5 year and still got 1 year to go...."threadTue, 14 Mar 2017 08:32:18 +0000seb96Tue, 14 Mar 2017 08:32:18 +0000#1387314Growing your own herbs http://www.cheftalk.com/t/91802/growing-your-own-herbs "Alright Chefs! Does anyone grow their own herbs or veggies on site for their..."threadMon, 13 Mar 2017 01:32:09 +0000ChefJess606Mon, 13 Mar 2017 01:32:09 +0000#1387083Statewide cateringhttp://www.cheftalk.com/t/91793/statewide-catering "I am in the preliminary stages of starting my own catering business. Would a catering..."threadSat, 11 Mar 2017 22:46:56 +0000chefnhustleSat, 11 Mar 2017 22:46:56 +0000#1386864