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, 19 Apr 2014 17:08:29 +0000I applied! LMFAOhttp://www.cheftalk.com/t/80434/i-applied-lmfao "So... $40/hr for a fresh-out-of-culinary-school-graduate to make breakfast only? That..."threadSat, 19 Apr 2014 04:58:17 +0000Vic CardenasSat, 19 Apr 2014 04:58:17 +0000#1118990Just a small bakeryhttp://www.cheftalk.com/t/80430/just-a-small-bakery "I am looking for either a small bakery that has closed, or a commercial kitchen for..."threadFri, 18 Apr 2014 20:07:14 +0000Joel LeshinskyFri, 18 Apr 2014 20:07:14 +0000#1118866Deep fryer for a commercial kitchen rental--need advicehttp://www.cheftalk.com/t/80428/deep-fryer-for-a-commercial-kitchen-rental-need-advice "Hi, I recently opened a commercial kitchen rental facility in mid-Missouri in a space..."threadFri, 18 Apr 2014 18:59:44 +0000lindapedFri, 18 Apr 2014 18:59:44 +0000#1118821Good Restaurants in Philly http://www.cheftalk.com/t/80426/good-restaurants-in-philly "Just getting into the industrie and getting out of chain restaurants I want to kno sum..."threadFri, 18 Apr 2014 18:34:52 +0000joshThaCookFri, 18 Apr 2014 18:34:52 +0000#1118816HermÉ classes for macarons?http://www.cheftalk.com/t/80425/herm-classes-for-macarons "Does anyone know if Pierre HermÉ himself still teaches classes on macaron technique,..."threadFri, 18 Apr 2014 16:21:30 +0000morphoneFri, 18 Apr 2014 16:21:30 +0000#1118785How do you become a chef??http://www.cheftalk.com/t/80423/how-do-you-become-a-chef "I just graduated culinary school and I I receive my ACF in a couple weeks I'm currently..."threadFri, 18 Apr 2014 14:18:05 +0000joshThaCookFri, 18 Apr 2014 14:18:05 +0000#1118766Kitchen From Skratch or "SUDDENLY a Chef"http://www.cheftalk.com/t/80420/kitchen-from-skratch-or-suddenly-a-chef "Hello this is my first post but I read cheftalk for a long time. Listen to my story..."threadFri, 18 Apr 2014 12:13:32 +0000y2135Fri, 18 Apr 2014 12:13:32 +0000#1118734Buttercream-like facsimile with coconut creamhttp://www.cheftalk.com/t/80418/buttercream-like-facsimile-with-coconut-cream "Has anybody attempted to make a dairy-free buttercream-like frosting for a cake?  I'd..."threadFri, 18 Apr 2014 02:41:38 +0000BlueicusFri, 18 Apr 2014 02:41:38 +0000#1118655How do u become a chef ?http://www.cheftalk.com/t/80412/how-do-u-become-a-chef "I just graduated culinary school and I I receive my ACF in a couple weeks I'm currently..."threadThu, 17 Apr 2014 12:47:18 +0000joshThaCookThu, 17 Apr 2014 12:47:18 +0000#1118464Day cook makes me Iratehttp://www.cheftalk.com/t/80410/day-cook-makes-me-irate "So I recently started at a local place, 2 locations and soon a third. The menu is..."threadThu, 17 Apr 2014 11:32:33 +0000LarryBirdThu, 17 Apr 2014 11:32:33 +0000#1118426Need help getting more people to come in and apply.http://www.cheftalk.com/t/80408/need-help-getting-more-people-to-come-in-and-apply "Hey guys,    work in a fairly big resturaunt and during this time we are looking to..."threadThu, 17 Apr 2014 10:16:37 +0000josh1110Thu, 17 Apr 2014 10:16:37 +0000#1118384Help finding a cold storage facility in Los Angeles for small frozen dessert business.http://www.cheftalk.com/t/80401/help-finding-a-cold-storage-facility-in-los-angeles-for-small-frozen-dessert-business "I'm starting a small frozen dessert business in Los Angeles. I found a great rental..."threadWed, 16 Apr 2014 22:06:50 +0000AaronCWed, 16 Apr 2014 22:06:50 +0000#1118166First catering GIGhttp://www.cheftalk.com/t/80387/first-catering-gig "Hello. I am a private cook to a family and was offered a GIG to cater for roughly about..."threadTue, 15 Apr 2014 14:55:23 +0000etcivyTue, 15 Apr 2014 14:55:23 +0000#1117524Pies for service?http://www.cheftalk.com/t/80363/pies-for-service "Hey guys,   I was wondering wether anyone ha sexperience in doing pies during..."threadMon, 14 Apr 2014 10:29:26 +0000Josh89Mon, 14 Apr 2014 10:29:26 +0000#1117098First time poster and I have a question.http://www.cheftalk.com/t/80350/first-time-poster-and-i-have-a-question "Hello all,    I just wanted to say that I have been lurking on this site for years..."threadSun, 13 Apr 2014 14:16:58 +0000AthesdanSun, 13 Apr 2014 14:16:58 +0000#1116719Pavlovashttp://www.cheftalk.com/t/80338/pavlovas "Hi everyone,   I would like to ask a question regarding pavlovas. How do I get a..."threadFri, 11 Apr 2014 21:09:48 +0000GudittaFri, 11 Apr 2014 21:09:48 +0000#1116219Thermometers?http://www.cheftalk.com/t/80326/thermometers "I can't count how many I've gone thru. Can some one point me in the right direction to..."threadFri, 11 Apr 2014 06:01:45 +0000thiestheiFri, 11 Apr 2014 06:01:45 +0000#1115982Basic guide to buying kitchen supplies (pots, pans, etc)http://www.cheftalk.com/t/80307/basic-guide-to-buying-kitchen-supplies-pots-pans-etc "Hi,   I'm almost ready to open my restaurant and I'd like some professional help from..."threadWed, 09 Apr 2014 10:47:40 +0000SankalpWed, 09 Apr 2014 10:47:40 +0000#1115281Hello. I am new here and came here for answers for my frustration in this businesshttp://www.cheftalk.com/t/80306/hello-i-am-new-here-and-came-here-for-answers-for-my-frustration-in-this-business "I have been working in the industry for over 20+ years. I recently moved to LA to be..."threadWed, 09 Apr 2014 04:22:10 +0000hugz2uWed, 09 Apr 2014 04:22:10 +0000#1115199MUI (Menu Under Influence) Bit of humour.http://www.cheftalk.com/t/80303/mui-menu-under-influence-bit-of-humour "I'm not a drunk, but I do like to have my share after a long shift in a hot kitchen,..."threadTue, 08 Apr 2014 21:27:32 +0000MiniChefZimTue, 08 Apr 2014 21:27:32 +0000#1115058Who are we really cooking for?http://www.cheftalk.com/t/80299/who-are-we-really-cooking-for "For whom do we cook? Seriously. I am asking the question and I want somebody to tell..."threadTue, 08 Apr 2014 17:41:24 +0000Jim BermanTue, 08 Apr 2014 17:41:24 +0000#1114984organizing grill colourshttp://www.cheftalk.com/t/80298/organizing-grill-colours "What is the traditional method of organizing colours on the pass? I've always arranged..."threadTue, 08 Apr 2014 14:15:04 +0000kingofnullTue, 08 Apr 2014 14:15:04 +0000#1114915Problems with executive chef.... need advice plshttp://www.cheftalk.com/t/80291/problems-with-executive-chef-need-advice-pls "I have been recently working for this new brazilian steakhouse and things are not going..."threadTue, 08 Apr 2014 03:51:05 +0000Eddie Metal7Tue, 08 Apr 2014 03:51:05 +0000#1114813Need help in gaining an apprenticeship in cateringhttp://www.cheftalk.com/t/80289/need-help-in-gaining-an-apprenticeship-in-catering "So i'm totally baffled about where i stand with my experience, all the apprenticeships..."threadTue, 08 Apr 2014 03:20:27 +0000emmbai90Tue, 08 Apr 2014 03:20:27 +0000#1114809Job in Canada with further immigration)http://www.cheftalk.com/t/80287/job-in-canada-with-further-immigration "Hello, guys. I'm ukrainian chef (25 y.o), searching for a job in Canada and I want to..."threadMon, 07 Apr 2014 22:37:56 +0000Max TodingMon, 07 Apr 2014 22:37:56 +0000#1114671Commercial Kitchen for Rent or sublease in Hollywood Floridahttp://www.cheftalk.com/t/80284/commercial-kitchen-for-rent-or-sublease-in-hollywood-florida "Hello to all,   I am looking for a kitchen to rent or to sublease for my deliveries..."threadMon, 07 Apr 2014 18:09:16 +0000jmstamMon, 07 Apr 2014 18:09:16 +0000#1114594Physical and Mental Disorders in the Professional Kitchenhttp://www.cheftalk.com/t/80273/physical-and-mental-disorders-in-the-professional-kitchen "While this may be a touchy subject for some please keep it open minded and..."threadMon, 07 Apr 2014 01:44:09 +0000linecook854Mon, 07 Apr 2014 01:44:09 +0000#1114338Anyone here use any "invention to retard aging of fruits and veggies in walkin?http://www.cheftalk.com/t/80263/anyone-here-use-any-invention-to-retard-aging-of-fruits-and-veggies-in-walkin "You may have seen the ads for products like the "Blue Apple" or "Fresh Paper" and..."threadSat, 05 Apr 2014 01:25:37 +0000CapeCodChefSat, 05 Apr 2014 01:25:37 +0000#1113659How many customers should a kitchen be able to handle?http://www.cheftalk.com/t/80261/how-many-customers-should-a-kitchen-be-able-to-handle "So here is my question.  I work in a small restaurant, fine dining, scratch kitchen. ..."threadFri, 04 Apr 2014 23:52:57 +0000ChefTimothyJFri, 04 Apr 2014 23:52:57 +0000#1113624Advice: Travel Chef for more experiencehttp://www.cheftalk.com/t/80251/advice-travel-chef-for-more-experience "Hey all,    To start, I'd just like to say I'm from the UK! Am pondering the..."threadFri, 04 Apr 2014 16:02:32 +0000cheffumsFri, 04 Apr 2014 16:02:32 +0000#1113525Using Espresso in Brownie Recipehttp://www.cheftalk.com/t/80237/using-espresso-in-brownie-recipe "My company is working to develop an espresso brownie to add to our retail line. I'm..."threadFri, 04 Apr 2014 12:09:14 +0000tkellyvtFri, 04 Apr 2014 12:09:14 +0000#1113462Looking for ideas for ancient Roman event http://www.cheftalk.com/t/80235/looking-for-ideas-for-ancient-roman-event "Hiya!   The latest tourist (and scientific) attraction in our little village is the..."threadFri, 04 Apr 2014 06:16:50 +0000ReckyFri, 04 Apr 2014 06:16:50 +0000#1113419How to Deal with Line Cooks and Jealousyhttp://www.cheftalk.com/t/80234/how-to-deal-with-line-cooks-and-jealousy "OK long story short: I was a sous who basically ran the whole kitchen (without the..."threadFri, 04 Apr 2014 04:03:12 +0000linecook854Fri, 04 Apr 2014 04:03:12 +0000#1113387French Term I Cannot Findhttp://www.cheftalk.com/t/80229/french-term-i-cannot-find "While watching Gordon Ramsay on boiling point running his first solo restaurant, during..."threadThu, 03 Apr 2014 22:29:27 +0000youngchefkarlThu, 03 Apr 2014 22:29:27 +0000#1113244What cakes can be freeze?http://www.cheftalk.com/t/80210/what-cakes-can-be-freeze "Hello Chefs,   I am just wondering what cakes can one freeze? Will it effect the..."threadWed, 02 Apr 2014 11:55:58 +0000jadepearlWed, 02 Apr 2014 11:55:58 +0000#1112764Narcissism and chefshttp://www.cheftalk.com/t/80206/narcissism-and-chefs "Is it a requirement? Frequent outcome of work environment? Or does it just attract us..."threadWed, 02 Apr 2014 02:28:59 +0000beastmasterflexWed, 02 Apr 2014 02:28:59 +0000#1112662Food Network makes my job hell. anyone else?http://www.cheftalk.com/t/80183/food-network-makes-my-job-hell-anyone-else "I have a very strong belief that if you've never worked in a professional kitchen..."threadSun, 30 Mar 2014 22:21:23 +0000KadTheColdSun, 30 Mar 2014 22:21:23 +0000#1112083Looking for a specific brand of pan...http://www.cheftalk.com/t/80181/looking-for-a-specific-brand-of-pan "I see them used in European kitchens a lot, they're very thin, look to be made out of..."threadSun, 30 Mar 2014 20:32:52 +0000miseSun, 30 Mar 2014 20:32:52 +0000#1112047Gelatin http://www.cheftalk.com/t/80177/gelatin "Good afternoon. Would anyone happen to know which type of gelatin leaf (guessing gold..."threadSun, 30 Mar 2014 14:26:39 +0000allseasonsSun, 30 Mar 2014 14:26:39 +0000#1111917Diabetes??http://www.cheftalk.com/t/80176/diabetes "My neighbors found out their son is diabetic and I need a high carb kid friendly snack..."threadSun, 30 Mar 2014 11:53:38 +0000cowboySun, 30 Mar 2014 11:53:38 +0000#1111877When did every thing change?http://www.cheftalk.com/t/80173/when-did-every-thing-change "When I started in this business I worked and learned my craft from chefs who were..."threadSun, 30 Mar 2014 08:47:22 +0000charlesglenn55Sun, 30 Mar 2014 08:47:22 +0000#1111813Just starting outhttp://www.cheftalk.com/t/80164/just-starting-out "I have an catering event coming up in i dont know how to charge i have the menu in its..."threadSat, 29 Mar 2014 16:13:17 +0000BeginnerCaterSat, 29 Mar 2014 16:13:17 +0000#1111522Need Job Advicehttp://www.cheftalk.com/t/80162/need-job-advice "Hello!   I just received a cook position at a luxury hotel and resort and I've never..."threadSat, 29 Mar 2014 08:34:25 +0000JinxbrandSat, 29 Mar 2014 08:34:25 +0000#1111389Super heros in the kitchen (Something fun)http://www.cheftalk.com/t/80146/super-heros-in-the-kitchen-something-fun "Today I had to make many Weine Schnitzels and last night i watched the new Thor movie. ..."threadThu, 27 Mar 2014 18:02:32 +0000kostendorfThu, 27 Mar 2014 18:02:32 +0000#1110373"Resto-fying" ancient noodle recipehttp://www.cheftalk.com/t/80140/resto-fying-ancient-noodle-recipe "Hey guys and gals,   I've been gradually introducing modernised versions of very..."threadThu, 27 Mar 2014 12:29:55 +0000ReckyThu, 27 Mar 2014 12:29:55 +0000#1110280BIKO- Restaurant in Mexico Food looks like charcoalhttp://www.cheftalk.com/t/80139/biko-restaurant-in-mexico-food-looks-like-charcoal "Hi, do you guys have an ideia how this is made? In this restaurant in Mexico there is a..."threadThu, 27 Mar 2014 10:41:11 +0000Raphael MalburgThu, 27 Mar 2014 10:41:11 +0000#1110265Q factorhttp://www.cheftalk.com/t/80132/q-factor "when figuring out my recipe cost per serving, do I add or subtract my 6% Q factor??? "threadWed, 26 Mar 2014 15:59:57 +0000guppiejWed, 26 Mar 2014 15:59:57 +0000#1109912Line Cook positions in Corning, NY?http://www.cheftalk.com/t/80120/line-cook-positions-in-corning-ny "Hey all, I live in a small town in New York. It is called Addison, NY, which is only a..."threadWed, 26 Mar 2014 02:26:21 +0000AaronJack93Wed, 26 Mar 2014 02:26:21 +0000#1109754Looking for a Creative Chef to design a new fusion Vegeterian Quick Casual Concepthttp://www.cheftalk.com/t/80119/looking-for-a-creative-chef-to-design-a-new-fusion-vegeterian-quick-casual-concept "We are an established restaurant management group located in the suburbs of..."threadWed, 26 Mar 2014 02:24:52 +0000HPatelWed, 26 Mar 2014 02:24:52 +0000#1109745How to wash Diamond steelhttp://www.cheftalk.com/t/80118/how-to-wash-diamond-steel "Somebody told me not to wash it by water. Is it ok just leave it after using?"threadWed, 26 Mar 2014 01:18:40 +0000Sam BryantWed, 26 Mar 2014 01:18:40 +0000#1109693