ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Sat, 27 Aug 2016 05:57:38 +0000Oven brands for small business in Francehttp://www.cheftalk.com/t/90259/oven-brands-for-small-business-in-france "We are the process of starting a small baking business in France and are at the point..."threadThu, 25 Aug 2016 10:12:08 +0000BakingBeeThu, 25 Aug 2016 10:12:08 +0000#1351046Military Chefhttp://www.cheftalk.com/t/90250/military-chef "So Im planning on joining the Navy as a Chef (UK) because I want to travel and meet new..."threadTue, 23 Aug 2016 23:05:59 +0000slipp000Tue, 23 Aug 2016 23:05:59 +0000#1350858Compass-Morrison Healthcarehttp://www.cheftalk.com/t/90243/compass-morrison-healthcare "I had my first phone interview today from a talent recruiter for Compass. The job is..."threadMon, 22 Aug 2016 20:18:25 +0000sunnyrayzMon, 22 Aug 2016 20:18:25 +0000#1350708Time guide for cooking meats/fish?http://www.cheftalk.com/t/90239/time-guide-for-cooking-meats-fish "Hey all, I am just wondering if anyone has any guideline advice for cooking time +..."threadMon, 22 Aug 2016 03:19:05 +0000Jason06Mon, 22 Aug 2016 03:19:05 +0000#1350616not sure what choice to make...http://www.cheftalk.com/t/90230/not-sure-what-choice-to-make "I am a new cook, still in culinary school, 21 years old. I knew when I started culinary..."threadFri, 19 Aug 2016 21:25:16 +0000nikimouse311Fri, 19 Aug 2016 21:25:16 +0000#1350259Please help I'm so perplexedhttp://www.cheftalk.com/t/90229/please-help-im-so-perplexed "HI, I had my first cook job 2016. I lasted 2 months as a line cook in a casual but..."threadFri, 19 Aug 2016 20:11:26 +0000kbuffFri, 19 Aug 2016 20:11:26 +0000#1350238Bakers --chime in Please need your pro opinionhttp://www.cheftalk.com/t/90228/bakers-chime-in-please-need-your-pro-opinion "My 20 quart Hobart was dropped twice and is not worth the cost of repair. It was 40..."threadFri, 19 Aug 2016 19:27:27 +0000Lisa PontellFri, 19 Aug 2016 19:27:27 +0000#1350235Is there a BOH Prep and Labor Software??http://www.cheftalk.com/t/90222/is-there-a-boh-prep-and-labor-software "Looking for software to plan all prep and work delegated out in the kitchen.  Can..."threadFri, 19 Aug 2016 01:19:21 +0000SavorFlavorFri, 19 Aug 2016 01:19:21 +0000#1350058Knife dull after cutting sausage?http://www.cheftalk.com/t/90200/knife-dull-after-cutting-sausage "Hi all,   I'm working in a small "bistrot" style restaurant. We do a lot of veg prep..."threadTue, 16 Aug 2016 13:43:33 +0000ManOfGirollesTue, 16 Aug 2016 13:43:33 +0000#1349614Problems with a co-workerhttp://www.cheftalk.com/t/90197/problems-with-a-co-worker "Ok since my threads end up being quite long, i´m going to try to keep this a bit..."threadTue, 16 Aug 2016 02:52:24 +0000KaiqueKuisineTue, 16 Aug 2016 02:52:24 +0000#1349507Shopping lists for Personal Chefshttp://www.cheftalk.com/t/90194/shopping-lists-for-personal-chefs "Just wondering if there are any Personal Chefs out there? I'm curious as to how you..."threadTue, 16 Aug 2016 00:30:54 +0000BonnieGTue, 16 Aug 2016 00:30:54 +0000#1349463What's in your knife roll?http://www.cheftalk.com/t/90192/whats-in-your-knife-roll "Hi all,   ManofGirolles here! I'm the newbie here and in the kitchen. Have two years..."threadMon, 15 Aug 2016 12:16:27 +0000ManOfGirollesMon, 15 Aug 2016 12:16:27 +0000#1349339Bacon Jerkyhttp://www.cheftalk.com/t/90186/bacon-jerky "I've been experimenting with making bacon jerky in our dehydrator to sell at the bar...."threadMon, 15 Aug 2016 01:21:40 +0000stbasomMon, 15 Aug 2016 01:21:40 +0000#1349265Pacojet 2 Questionhttp://www.cheftalk.com/t/90177/pacojet-2-question "Hello,   I have no experience with a pacojet and recently acquired a pacojet..."threadSat, 13 Aug 2016 18:34:19 +0000peter1234Sat, 13 Aug 2016 18:34:19 +0000#1349054Trying to figure out the best pathhttp://www.cheftalk.com/t/90163/trying-to-figure-out-the-best-path "I have suddenly realized my passion for cooking after being in the industry for about 4..."threadThu, 11 Aug 2016 16:48:50 +0000choppedcortexThu, 11 Aug 2016 16:48:50 +0000#1348749New jobhttp://www.cheftalk.com/t/90150/new-job "Hello all, Looking for some advice, I put my life on hold to go back and get my..."threadTue, 09 Aug 2016 17:02:22 +0000Jercooks845Tue, 09 Aug 2016 17:02:22 +0000#1348396USDA Beef questionhttp://www.cheftalk.com/t/90149/usda-beef-question "Hello again! I am a Sous Chef at a Vietnamese French restaurant and an planning in..."threadTue, 09 Aug 2016 16:54:24 +0000Jason06Tue, 09 Aug 2016 16:54:24 +0000#1348393Shelf life: fish brinehttp://www.cheftalk.com/t/90142/shelf-life-fish-brine "Hey! I'm wondering how long I can keep my fish brine for before the flavors begin to..."threadMon, 08 Aug 2016 19:25:55 +0000freshbakedMon, 08 Aug 2016 19:25:55 +0000#1348268Exploring "Bar Food"http://www.cheftalk.com/t/90137/exploring-bar-food "Hi,    I have taken over as the Chef/Manager of a little golf course and I have been..."threadMon, 08 Aug 2016 06:52:52 +0000Vic CardenasMon, 08 Aug 2016 06:52:52 +0000#1348171Frist time catering, need some feedback on quantities.http://www.cheftalk.com/t/90133/frist-time-catering-need-some-feedback-on-quantities "Greetings Chefs,   I own/operate a food cart and have my first larger size catering..."threadSun, 07 Aug 2016 07:53:54 +0000(Private User)Sun, 07 Aug 2016 07:53:54 +0000#1348061Help me find this apron!!!http://www.cheftalk.com/t/90132/help-me-find-this-apron "One of the chefs at minibar has this awesome black apron with a couple slanted pockets..."threadSun, 07 Aug 2016 03:01:28 +0000veronporterSun, 07 Aug 2016 03:01:28 +0000#1348051Wood-fired personal deep dish pizzahttp://www.cheftalk.com/t/90122/wood-fired-personal-deep-dish-pizza "Hi guys,    Currently working at a place with a wood fired pizza oven that we keep at..."threadFri, 05 Aug 2016 03:23:14 +0000stbasomFri, 05 Aug 2016 03:23:14 +0000#1347832Still have a food cart but I need a partner.. Manhattan NYChttp://www.cheftalk.com/t/90113/still-have-a-food-cart-but-i-need-a-partner-manhattan-nyc "Hello out there,   I have a food cart, but my partner got pregnant(its my wife:)~..."threadThu, 04 Aug 2016 18:08:15 +0000BootsWhitlockThu, 04 Aug 2016 18:08:15 +0000#1347734When experience exceeds your pay.http://www.cheftalk.com/t/90110/when-experience-exceeds-your-pay "Ideas put to the side because the chef has lost the passion.  The situation is the..."threadWed, 03 Aug 2016 04:35:44 +0000Cfood047Wed, 03 Aug 2016 04:35:44 +0000#1347422Need a Wholesale Bakery in Napa/Sonoma California?http://www.cheftalk.com/t/90106/need-a-wholesale-bakery-in-napa-sonoma-california "I am interested in finding out if there are other people who would be interested in..."threadTue, 02 Aug 2016 21:27:36 +0000Granola GirlTue, 02 Aug 2016 21:27:36 +0000#1347367Inventoryhttp://www.cheftalk.com/t/90097/inventory "Am I the only one here that finds taking inventory to be incredibly depressing?  I..."threadMon, 01 Aug 2016 07:18:23 +0000PhaedrusMon, 01 Aug 2016 07:18:23 +0000#1347161Do i have this 400 ppl buffet menu figured out correctly??? Need advice!!!http://www.cheftalk.com/t/90086/do-i-have-this-400-ppl-buffet-menu-figured-out-correctly-need-advice "Buffet for 400 (all adults - 50/50 men & women) Servers will be available to dispense..."threadSun, 31 Jul 2016 09:56:40 +0000Steve1949Sun, 31 Jul 2016 09:56:40 +0000#1346961Salad amount for 400 guests?http://www.cheftalk.com/t/90085/salad-amount-for-400-guests "Using a pre-mixed, washed & ready to go Spring Mix from U.S. Foods All adult guests..."threadSun, 31 Jul 2016 09:30:50 +0000Steve1949Sun, 31 Jul 2016 09:30:50 +0000#1346957Looking for a job in the Caribbeanhttp://www.cheftalk.com/t/90071/looking-for-a-job-in-the-caribbean "Have thought of it long enough and now looking for a job in the Caribbean. Anyone..."threadThu, 28 Jul 2016 20:22:36 +0000RedtboneThu, 28 Jul 2016 20:22:36 +0000#1346582Spinach and artichoke oysters http://www.cheftalk.com/t/90067/spinach-and-artichoke-oysters "Hello! I just recently started a new sous chef job on Monday, and my first official..."threadThu, 28 Jul 2016 16:01:54 +0000freshbakedThu, 28 Jul 2016 16:01:54 +0000#1346526Working abroad? (travelling chef)http://www.cheftalk.com/t/90065/working-abroad-travelling-chef "Im 20 years old and am absolutely hooked on this industry. After a shaky first year..."threadWed, 27 Jul 2016 14:49:47 +0000slipp000Wed, 27 Jul 2016 14:49:47 +0000#1346389A little day-off introspection http://www.cheftalk.com/t/90064/a-little-day-off-introspection "Fair warning, this is going to be a nonsensical rant. So a little background: I've..."threadWed, 27 Jul 2016 05:01:06 +0000miseWed, 27 Jul 2016 05:01:06 +0000#1346317Plastic Wrap Question, Please`http://www.cheftalk.com/t/90048/plastic-wrap-question-please "Hi. I'm playing with the 3/2/1 method of smoking ribs and wrapping them in foil. ..."threadMon, 25 Jul 2016 02:54:33 +0000RaibeauxMon, 25 Jul 2016 02:54:33 +0000#1345823Perfect soft mash for service.http://www.cheftalk.com/t/90046/perfect-soft-mash-for-service "I wonder if any of you guys could give me a recipe for large quantities of mash pots?..."threadSun, 24 Jul 2016 19:33:22 +0000alig87Sun, 24 Jul 2016 19:33:22 +0000#1345728RUSHhttp://www.cheftalk.com/t/90040/rush "Ok. So cooks have the worse schedules. Worse pay. Not a chance of having a normal..."threadSun, 24 Jul 2016 03:33:33 +0000jwalkjrSun, 24 Jul 2016 03:33:33 +0000#1345622Pork Shank (knuckle) sous vide.http://www.cheftalk.com/t/90034/pork-shank-knuckle-sous-vide "Hi guys. I used to work for a major American River Cruise company in Europe for the..."threadSat, 23 Jul 2016 08:42:34 +0000thepotSat, 23 Jul 2016 08:42:34 +0000#1345499Being undermined by 2IChttp://www.cheftalk.com/t/90033/being-undermined-by-2ic "Hello fellow lifers I've started a new role as GM in a great venue. I have years of..."threadSat, 23 Jul 2016 00:28:43 +0000CronkerSat, 23 Jul 2016 00:28:43 +0000#1345381AM vs PM sous chefhttp://www.cheftalk.com/t/90030/am-vs-pm-sous-chef "Are there different qualifications or responsibilities for an AM or PM sous chef? Does..."threadFri, 22 Jul 2016 06:10:17 +0000freshbakedFri, 22 Jul 2016 06:10:17 +0000#1345290Commercial Kitchen now available in San Antonio!!http://www.cheftalk.com/t/90028/commercial-kitchen-now-available-in-san-antonio "If anyone in the San Antonio area needs a commercial kitchen, we just opened one near..."threadFri, 22 Jul 2016 03:49:38 +0000cbuenFri, 22 Jul 2016 03:49:38 +0000#1345271Branching off into a new business. Seeking advice on food that is great to reheat.http://www.cheftalk.com/t/90012/branching-off-into-a-new-business-seeking-advice-on-food-that-is-great-to-reheat "I am currently the executive chef at a small bar and grill. The owner and I have..."threadThu, 21 Jul 2016 01:30:04 +0000tito78tdThu, 21 Jul 2016 01:30:04 +0000#1344981How to ask for days off at a new jobhttp://www.cheftalk.com/t/90006/how-to-ask-for-days-off-at-a-new-job "So I landed a new sous chef position yesterday and I waiting to hear back on the full..."threadWed, 20 Jul 2016 17:09:19 +0000freshbakedWed, 20 Jul 2016 17:09:19 +0000#1344844I went down last night, what can i improve?http://www.cheftalk.com/t/89995/i-went-down-last-night-what-can-i-improve "Hey cheftalk   I'm a 19 year old chef student from denmark. I work at a high level..."threadTue, 19 Jul 2016 18:52:28 +0000seb96Tue, 19 Jul 2016 18:52:28 +0000#1344630Individually packaged hot lunch delivery servicehttp://www.cheftalk.com/t/89988/individually-packaged-hot-lunch-delivery-service "I'm about to start delivering individually packaged hot lunches to private schools in..."threadMon, 18 Jul 2016 18:38:51 +0000CheftdMon, 18 Jul 2016 18:38:51 +0000#1344415Bouncing Back from Large Health Issueshttp://www.cheftalk.com/t/89980/bouncing-back-from-large-health-issues "Anyone here have advice for getting back into the kitchen after a major health issue?..."threadMon, 18 Jul 2016 01:52:55 +0000linecook854Mon, 18 Jul 2016 01:52:55 +0000#1344174Amusement for Cookshttp://www.cheftalk.com/t/89975/amusement-for-cooks "So heres what im asking. Every summer like all places its balls to the wall non stop..."threadSun, 17 Jul 2016 14:01:02 +0000MichaelJKaneSun, 17 Jul 2016 14:01:02 +0000#1343988What does it mean to be a corporate chef? http://www.cheftalk.com/t/89969/what-does-it-mean-to-be-a-corporate-chef "Some of you know more of this situation than others because of my previous posts, but i..."threadFri, 15 Jul 2016 19:28:03 +0000freshbakedFri, 15 Jul 2016 19:28:03 +0000#1343595teres majorhttp://www.cheftalk.com/t/89960/teres-major "I have been tasked with preparing a buffet dinner for 400 members of the beach club..."threadFri, 15 Jul 2016 01:18:28 +0000Steve1949Fri, 15 Jul 2016 01:18:28 +0000#1343475reliable ovens for medium-high volume bakery?http://www.cheftalk.com/t/89954/reliable-ovens-for-medium-high-volume-bakery "Hi,   We are primarily a cupcake bakery, our new location opened about 6 weeks ago in..."threadThu, 14 Jul 2016 18:53:05 +0000beckyholThu, 14 Jul 2016 18:53:05 +0000#1343403Off Premise Catering Feeshttp://www.cheftalk.com/t/89941/off-premise-catering-fees "I'm wondering how other caterers apply fees for off premise catering taking into..."threadTue, 12 Jul 2016 17:40:42 +0000karengTue, 12 Jul 2016 17:40:42 +0000#1343029Administrative Fees - When and How to Apply Fairlyhttp://www.cheftalk.com/t/89940/administrative-fees-when-and-how-to-apply-fairly "As a custom caterer, we put a lot of time into connecting with each client and crafting..."threadTue, 12 Jul 2016 17:35:54 +0000karengTue, 12 Jul 2016 17:35:54 +0000#1343028