ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Fri, 21 Nov 2014 12:05:08 +0000Lamb and mint pesto app ideas?http://www.cheftalk.com/t/82954/lamb-and-mint-pesto-app-ideas "I'm trolling shamelessly for app ideas involving lamb and mint pesto...my current idea..."threadFri, 21 Nov 2014 04:49:46 +0000foodslingerFri, 21 Nov 2014 04:49:46 +0000#1183623Which type of potato is best for baking then holding for a couple of hours?http://www.cheftalk.com/t/82952/which-type-of-potato-is-best-for-baking-then-holding-for-a-couple-of-hours "How do we prevent a potato that has been baked then held from firming up and losing its..."threadFri, 21 Nov 2014 02:13:27 +0000laurenluluFri, 21 Nov 2014 02:13:27 +0000#1183592I am searching for an internship opportunity as a Vietnamese line Cook in your country. Please Help !http://www.cheftalk.com/t/82947/i-am-searching-for-an-internship-opportunity-as-a-vietnamese-line-cook-in-your-country-please-help "Hi, My name is Hong, I am going to graduate Hospitality Management at Hoa sen..."threadThu, 20 Nov 2014 09:00:45 +0000LevjThu, 20 Nov 2014 09:00:45 +0000#1183457Vacuum pack machine help.http://www.cheftalk.com/t/82938/vacuum-pack-machine-help "I looking to buy this vacuum pack..."threadWed, 19 Nov 2014 10:51:29 +0000kirkunitWed, 19 Nov 2014 10:51:29 +0000#1183100What specials are you running?http://www.cheftalk.com/t/82937/what-specials-are-you-running "Post pictures with descriptions of the stuff you're making.  "threadWed, 19 Nov 2014 05:42:03 +0000miseWed, 19 Nov 2014 05:42:03 +0000#1183061Old school vs. 'New' school chefshttp://www.cheftalk.com/t/82924/old-school-vs-new-school-chefs "Got into a heated, yet jovial discussion with the crew about old school versus the..."threadMon, 17 Nov 2014 22:33:39 +0000Jim BermanMon, 17 Nov 2014 22:33:39 +0000#1182637Advice using pillsbury yellow cake basehttp://www.cheftalk.com/t/82919/advice-using-pillsbury-yellow-cake-base "I have been given Pillsbury Baker's Plus Yellow Cake Mix 50lb bag. I am having..."threadMon, 17 Nov 2014 04:40:20 +0000gls0155Mon, 17 Nov 2014 04:40:20 +0000#1182433looking for Book Becasse by Justin Northhttp://www.cheftalk.com/t/82916/looking-for-book-becasse-by-justin-north "Can anyone help me find the book Becasse by Justin North I can only find a ebook..."threadMon, 17 Nov 2014 00:07:29 +0000chef-nickbestMon, 17 Nov 2014 00:07:29 +0000#1182367Savory or sweethttp://www.cheftalk.com/t/82908/savory-or-sweet "A"threadSun, 16 Nov 2014 13:56:53 +0000J122889Sun, 16 Nov 2014 13:56:53 +0000#1182203How hard is it to transition from pastry to savory?http://www.cheftalk.com/t/82907/how-hard-is-it-to-transition-from-pastry-to-savory "Hello, I am a recent culinary school grad (from the savory side) that needs a bit of..."threadSun, 16 Nov 2014 13:46:25 +0000J122889Sun, 16 Nov 2014 13:46:25 +0000#1182201It's Not the Least Bit Absurd to Gross $1000,000 Busting Your Hump Just to Put 30k in Your Pocket?http://www.cheftalk.com/t/82904/its-not-the-least-bit-absurd-to-gross-1000-000-busting-your-hump-just-to-put-30k-in-your-pocket "Well, can anyone justify this insanity?"threadSun, 16 Nov 2014 02:41:26 +0000MaxSSun, 16 Nov 2014 02:41:26 +0000#1182099STOP USING CHOCOLATE FOR SHOW!!!http://www.cheftalk.com/t/82899/stop-using-chocolate-for-show "How come there is no discussion about the rising cost of chocolate and its decline due..."threadSat, 15 Nov 2014 16:37:08 +0000kdg48123Sat, 15 Nov 2014 16:37:08 +0000#1181968Any Restaurants Make More Than 6% Profit?http://www.cheftalk.com/t/82892/any-restaurants-make-more-than-6-profit "Not talking about profit margins.  Just want to know, after food, labor and everyone..."threadSat, 15 Nov 2014 04:51:10 +0000MaxSSat, 15 Nov 2014 04:51:10 +0000#1181897commercialize home kitchenhttp://www.cheftalk.com/t/82885/commercialize-home-kitchen "I was wondering if there is anyone out there who has commercialized their own kitchen..."threadFri, 14 Nov 2014 20:27:53 +0000Chef NewbieFri, 14 Nov 2014 20:27:53 +0000#1181788What's On Your Menu? - Topic: Duck - November 2014 http://www.cheftalk.com/t/82879/whats-on-your-menu-topic-duck-november-2014 "Nicko posted a thread in August       I thought it was a great thread with lots of..."threadFri, 14 Nov 2014 05:12:18 +0000cheflayneFri, 14 Nov 2014 05:12:18 +0000#1181570Executive chef salaryhttp://www.cheftalk.com/t/82877/executive-chef-salary "     I'm currently a sous chef in a local 70 seat restaurant. I am being promoted to..."threadFri, 14 Nov 2014 00:28:12 +0000pajakeFri, 14 Nov 2014 00:28:12 +0000#1181486How to deal with customers who bring in outside beverages?http://www.cheftalk.com/t/82876/how-to-deal-with-customers-who-bring-in-outside-beverages "This is probably more an "owner/operator" question than a chef question, but we have a..."threadFri, 14 Nov 2014 00:01:19 +0000CapeCodChefFri, 14 Nov 2014 00:01:19 +0000#1181482Job Title: Description: Sous Chef / Entrepreneurhttp://www.cheftalk.com/t/82873/job-title-description-sous-chef-entrepreneur "Please contact:     Robert Parody | Club..."threadThu, 13 Nov 2014 18:37:02 +0000bobbyppThu, 13 Nov 2014 18:37:02 +0000#1181430Help for a complete beginner?http://www.cheftalk.com/t/82872/help-for-a-complete-beginner "Hello!   I'm not even sure where to begin, but I am in dire need of help to be..."threadThu, 13 Nov 2014 16:55:01 +0000littlespoonThu, 13 Nov 2014 16:55:01 +0000#1181417How do professional chefs handle their weight?http://www.cheftalk.com/t/82871/how-do-professional-chefs-handle-their-weight "Hi,   I will soon be starting culinary school and I have never been a moderate eater...."threadThu, 13 Nov 2014 14:37:00 +0000SedefThu, 13 Nov 2014 14:37:00 +0000#1181372Eggplant http://www.cheftalk.com/t/82859/eggplant "I never worked with egg plant but I really want to play around with it. I don't want..."threadWed, 12 Nov 2014 19:40:00 +0000theculinarykidWed, 12 Nov 2014 19:40:00 +0000#1181150Increasing profitability, even the obvious things I might be missing.http://www.cheftalk.com/t/82855/increasing-profitability-even-the-obvious-things-i-might-be-missing " Hello everybody, this is my first post and i look forward to some great feedback. I..."threadWed, 12 Nov 2014 13:55:02 +0000ChumSlamWed, 12 Nov 2014 13:55:02 +0000#118108080 Seat Restaurant / $6,000 Rent / $30 Per Person Check Average / $600,000 Gross //// What Could Net Profit Be?http://www.cheftalk.com/t/82854/80-seat-restaurant-6-000-rent-30-per-person-check-average-600-000-gross-what-could-net-profit-be "I'm looking at opening a restaurant with the above projected figures. After paying the..."threadWed, 12 Nov 2014 13:48:38 +0000MaxSWed, 12 Nov 2014 13:48:38 +0000#1181079Bubbles in Hollandaise Saucehttp://www.cheftalk.com/t/82843/bubbles-in-hollandaise-sauce "Anyone else have this problems sometimes?   Little tiny bubbles that reduces the..."threadTue, 11 Nov 2014 08:04:34 +0000SoubiseTue, 11 Nov 2014 08:04:34 +0000#1180744Joe Bastianich Claims Restaurant Makes 20% Profithttp://www.cheftalk.com/t/82840/joe-bastianich-claims-restaurant-makes-20-profit "In Joe Bastianich's book he claims one of his restaurant makes 20% profit. I am a..."threadTue, 11 Nov 2014 00:23:56 +0000MaxSTue, 11 Nov 2014 00:23:56 +0000#1180683What do I order for french fries if I have a Robo Coup R2 Dicehttp://www.cheftalk.com/t/82838/what-do-i-order-for-french-fries-if-i-have-a-robo-coup-r2-dice "As the title reads, what disc is used for french fries?  I know we got a set but we..."threadMon, 10 Nov 2014 22:03:47 +0000kirayngMon, 10 Nov 2014 22:03:47 +0000#1180656Commercial Kitchen available in Milford CThttp://www.cheftalk.com/t/82836/commercial-kitchen-available-in-milford-ct "Licensed commercial kitchen for rent in Milford, CT. Hours very flexible. Close to I95..."threadMon, 10 Nov 2014 15:45:09 +0000Garlic1Mon, 10 Nov 2014 15:45:09 +0000#1180613I want to thank you all...all of you.http://www.cheftalk.com/t/82832/i-want-to-thank-you-all-all-of-you "I came onto this site just over a year ago. I had been searching for a site just like..."threadMon, 10 Nov 2014 05:51:04 +0000RedBeerd CantuMon, 10 Nov 2014 05:51:04 +0000#1180561Is a private chef gig more difficult than restaurant chef?http://www.cheftalk.com/t/82831/is-a-private-chef-gig-more-difficult-than-restaurant-chef "Ive been working mostly fine dining for over 13 years- mainly in pastry (because I..."threadMon, 10 Nov 2014 03:49:30 +0000Vegi03Mon, 10 Nov 2014 03:49:30 +0000#1180540Shared Kitchen & Pop-Up Restaurant Space Available in Clearwater, FL (Countryside)http://www.cheftalk.com/t/82828/shared-kitchen-pop-up-restaurant-space-available-in-clearwater-fl-countryside "Hi All-- We just wanted to let everyone know that we currently have openings in our..."threadSun, 09 Nov 2014 21:08:02 +0000snapjack543Sun, 09 Nov 2014 21:08:02 +0000#1180472What should I cook for the first time as a private chef?http://www.cheftalk.com/t/82827/what-should-i-cook-for-the-first-time-as-a-private-chef "I have been working in fine dining restaurants for 12 years and recently got hired by a..."threadSun, 09 Nov 2014 18:46:58 +0000Vegi03Sun, 09 Nov 2014 18:46:58 +0000#1180431Beginning Sous Chef looking for advicehttp://www.cheftalk.com/t/82819/beginning-sous-chef-looking-for-advice "I just got a promotion to sous chef in my company.  I worked in Ohio, and we opened a..."threadSun, 09 Nov 2014 05:54:24 +0000xtratrestrialSun, 09 Nov 2014 05:54:24 +0000#1180304Please review my menuhttp://www.cheftalk.com/t/82811/please-review-my-menu "I've been lurking for a long time and have gotten great ideas, thanks! A friend asked..."threadFri, 07 Nov 2014 15:58:34 +0000malopeFri, 07 Nov 2014 15:58:34 +0000#1179956Need Help : Menu consultant http://www.cheftalk.com/t/82810/need-help-menu-consultant "Hi guys,   Im new to the forum!  First, a little background information about myself...."threadFri, 07 Nov 2014 14:33:46 +0000iamjohnnyFri, 07 Nov 2014 14:33:46 +0000#1179942Need a advice : Menu development / creationhttp://www.cheftalk.com/t/82809/need-a-advice-menu-development-creation "Hi guys,   Im new to the forum!  First, a little background information about myself...."threadFri, 07 Nov 2014 14:32:00 +0000iamjohnnyFri, 07 Nov 2014 14:32:00 +0000#1179941Cotton Cheesecake and frostinghttp://www.cheftalk.com/t/82808/cotton-cheesecake-and-frosting "Hello Pastry Chefs,   I want to make a Japanese Cotton Cheesecake wedding cake..."threadFri, 07 Nov 2014 13:01:49 +0000Sherman452Fri, 07 Nov 2014 13:01:49 +0000#1179921Where should spices hit you?http://www.cheftalk.com/t/82799/where-should-spices-hit-you "Hello I haven't actually ever been taught this but I always got the impression that..."threadThu, 06 Nov 2014 20:35:21 +0000ChrisBristolThu, 06 Nov 2014 20:35:21 +0000#1179785Sysco Product Line Comparisonhttp://www.cheftalk.com/t/82798/sysco-product-line-comparison "Most of the restaurants I've worked in were more from-scratch, but always had a few..."threadThu, 06 Nov 2014 20:30:51 +0000caitlionThu, 06 Nov 2014 20:30:51 +0000#1179782apprentice problem http://www.cheftalk.com/t/82790/apprentice-problem "Hi new here sorry if this is the wrong area for this post. So we have had this..."threadThu, 06 Nov 2014 00:42:39 +0000jpw251Thu, 06 Nov 2014 00:42:39 +0000#1179604Great opportunity in Independence, Californiahttp://www.cheftalk.com/t/82785/great-opportunity-in-independence-california "Hey guys. I'm posting this here because I think it's a great opportunity for someone..."threadWed, 05 Nov 2014 19:47:06 +0000zzyzxWed, 05 Nov 2014 19:47:06 +0000#1179545Great opportunity for starting a bakery-cafe or coffeehousehttp://www.cheftalk.com/t/82784/great-opportunity-for-starting-a-bakery-cafe-or-coffeehouse "Hey guys. I'm posting this here because I think it's a great opportunity for someone..."threadWed, 05 Nov 2014 19:45:40 +0000zzyzxWed, 05 Nov 2014 19:45:40 +0000#1179544Looking for a rectangular tart boxhttp://www.cheftalk.com/t/82783/looking-for-a-rectangular-tart-box "I am looking for a box to fit this rectangle tart in for holiday packaging. This is a..."threadWed, 05 Nov 2014 17:15:32 +0000MDenmarkWed, 05 Nov 2014 17:15:32 +0000#1179516Advice needed! :)http://www.cheftalk.com/t/82771/advice-needed "Hi, I'm a professional bakery student and I'm also currently working in a small bakery,..."threadTue, 04 Nov 2014 20:21:52 +0000AmylewTue, 04 Nov 2014 20:21:52 +0000#1179228What job next for a Chef?http://www.cheftalk.com/t/82769/what-job-next-for-a-chef "I hope someone can help, I've been a Chef now all my working life (32yrs) I'm now (for..."threadTue, 04 Nov 2014 19:53:28 +0000M16HEFTue, 04 Nov 2014 19:53:28 +0000#1179184Head Chef- Val d'Isere, France 54 person Chalet Seasonal Rolehttp://www.cheftalk.com/t/82767/head-chef-val-disere-france-54-person-chalet-seasonal-role "Want to work a winter in the snowy mountains, make new friends and learn/improve your..."threadTue, 04 Nov 2014 15:36:56 +0000Ski ValTue, 04 Nov 2014 15:36:56 +0000#1179105Menu mistakes!http://www.cheftalk.com/t/82762/menu-mistakes "Hi Folks, Has anyone ever complained to you about chicken wings? I had one the other..."threadTue, 04 Nov 2014 06:27:58 +0000ChefzoneTue, 04 Nov 2014 06:27:58 +0000#1179009Seeking a cake decorating internship in CT http://www.cheftalk.com/t/82757/seeking-a-cake-decorating-internship-in-ct "If anyone knows of any cake decorating internships in CT please let me know! I am so..."threadMon, 03 Nov 2014 23:46:30 +0000Jb17Mon, 03 Nov 2014 23:46:30 +0000#1178869I'm a bit overwhelmed with all the options from manufacturing-to-shelf process....http://www.cheftalk.com/t/82754/im-a-bit-overwhelmed-with-all-the-options-from-manufacturing-to-shelf-process "Hello all, I live in Santa Clara County, CA. I have been producing sweets from my home..."threadMon, 03 Nov 2014 23:18:28 +0000pancea786Mon, 03 Nov 2014 23:18:28 +0000#1178844Commercial Kitchen Available in Branford CThttp://www.cheftalk.com/t/82751/commercial-kitchen-available-in-branford-ct "I am opening a catering company in Branford, CT and will have hours available at my..."threadMon, 03 Nov 2014 18:49:39 +0000joshwechslerMon, 03 Nov 2014 18:49:39 +0000#1178773Issues as new Executive Chef working with long term employees and ownershttp://www.cheftalk.com/t/82745/issues-as-new-executive-chef-working-with-long-term-employees-and-owners "So, I was recently hired to be the Executive Chef at a casual restaurant. Previously I..."threadMon, 03 Nov 2014 06:33:56 +0000Steve WestMon, 03 Nov 2014 06:33:56 +0000#1178605