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, 18 Apr 2015 06:36:05 +0000best filet knifehttp://www.cheftalk.com/t/85558/best-filet-knife "Im taking a new position and seafood is king Looking to buy a new filet knife I would..."threadFri, 17 Apr 2015 18:38:30 +0000cowboyFri, 17 Apr 2015 18:38:30 +0000#1227218Utilizing your staffs talentshttp://www.cheftalk.com/t/85555/utilizing-your-staffs-talents "Good morning everyone, I wanted to see what your opinions were about something I'm..."threadFri, 17 Apr 2015 11:46:03 +0000nickydafishFri, 17 Apr 2015 11:46:03 +0000#1227104Advice for Sous switching to Pastry?http://www.cheftalk.com/t/85553/advice-for-sous-switching-to-pastry "I am not classically trained in the sweet side of things (or the savory side for that..."threadFri, 17 Apr 2015 05:46:40 +0000linecook854Fri, 17 Apr 2015 05:46:40 +0000#1227087Mentors the importance of .http://www.cheftalk.com/t/85545/mentors-the-importance-of "Back in the beginning of my career as a former chef I wish I had found a mentor instead..."threadThu, 16 Apr 2015 02:59:38 +0000Remi LoveThu, 16 Apr 2015 02:59:38 +0000#1226749Montrose/La Crescenta. CA Health permitted Commercial Kitchen Availablehttp://www.cheftalk.com/t/85536/montrose-la-crescenta-ca-health-permitted-commercial-kitchen-available "Located in Cordon Ranch Market. It has a Blodgett bread baking/pizza oven 3 decks. It..."threadWed, 15 Apr 2015 16:45:17 +0000Granola GirlWed, 15 Apr 2015 16:45:17 +0000#1226572Advice needed on work trial at fine dining restauranthttp://www.cheftalk.com/t/85514/advice-needed-on-work-trial-at-fine-dining-restaurant "Hello I have two important  work trials coming up. One is in a small hotel with a 2..."threadMon, 13 Apr 2015 22:03:45 +0000ChrisBristolMon, 13 Apr 2015 22:03:45 +0000#1226106Need quick desert for catering 300 guesthttp://www.cheftalk.com/t/85508/need-quick-desert-for-catering-300-guest "I have a catering event serving 300 guest (VIP) and I would like to provide my guest..."threadSun, 12 Apr 2015 15:33:10 +0000queladySun, 12 Apr 2015 15:33:10 +0000#1225863The Fancy Food Showhttp://www.cheftalk.com/t/85492/the-fancy-food-show "Does anyone else attend the Fancy Food Shows?  The winter FFS just past, and the summer..."threadSat, 11 Apr 2015 03:31:40 +0000CaneleSat, 11 Apr 2015 03:31:40 +0000#1225559Share one of your tips or secrets! http://www.cheftalk.com/t/85487/share-one-of-your-tips-or-secrets "From another post, I came up with an idea that could be interesting. To be a great chef..."threadFri, 10 Apr 2015 18:28:25 +0000YoungjediNYCFri, 10 Apr 2015 18:28:25 +0000#1225447Pizza dough?http://www.cheftalk.com/t/85483/pizza-dough "Hello I'm just looking for a bit of advice on pizza dough. What I'm hoping someone can..."threadFri, 10 Apr 2015 14:41:40 +0000ChrisBristolFri, 10 Apr 2015 14:41:40 +0000#1225418Pastry Sous position promotion or nothttp://www.cheftalk.com/t/85475/pastry-sous-position-promotion-or-not "I was recently hired as the Pastry Chef of a casino. Today, I was offered what is to be..."threadThu, 09 Apr 2015 01:15:02 +0000missmacaronThu, 09 Apr 2015 01:15:02 +0000#1225129Small immersion blenders suitable for professional use?http://www.cheftalk.com/t/85473/small-immersion-blenders-suitable-for-professional-use "Have seen a number of these in toolkits and I think I can start to see the utility in..."threadWed, 08 Apr 2015 22:15:13 +0000SpoiledBrothWed, 08 Apr 2015 22:15:13 +0000#1225070Dream Vacay Helphttp://www.cheftalk.com/t/85463/dream-vacay-help "So i have requested off from may 26 - june 7 and I'm flying to oregon and then driving..."threadTue, 07 Apr 2015 20:34:52 +0000alaminuteTue, 07 Apr 2015 20:34:52 +0000#1224816Your "Mount Rushmore" of chefs?http://www.cheftalk.com/t/85456/your-mount-rushmore-of-chefs "Just curious--who are the FOUR chefs that you would put on your "Mount Rushmore"? For..."threadTue, 07 Apr 2015 07:06:29 +0000westbigballinTue, 07 Apr 2015 07:06:29 +0000#1224578Pondering a move to the FOHhttp://www.cheftalk.com/t/85453/pondering-a-move-to-the-foh "I am overseeing 22 suites at a medium sized soccer venue. My property has had a new..."threadTue, 07 Apr 2015 04:38:30 +0000kmanholla8Tue, 07 Apr 2015 04:38:30 +0000#1224560Anyone familiar with Burmese (Myanmar) cooking?http://www.cheftalk.com/t/85448/anyone-familiar-with-burmese-myanmar-cooking "Had a meeting with the President of the School the other day and every year at the end..."threadMon, 06 Apr 2015 21:33:03 +0000mrGlacierMon, 06 Apr 2015 21:33:03 +0000#1224465Classic stock recipes .http://www.cheftalk.com/t/85445/classic-stock-recipes "Classic stock recipes suggests up to a few hours cooking time depending on what type it..."threadMon, 06 Apr 2015 21:03:44 +0000kirkunitMon, 06 Apr 2015 21:03:44 +0000#1224446Advice for vacuum packing sauces. http://www.cheftalk.com/t/85444/advice-for-vacuum-packing-sauces "I am vacuum packing individual sauces for later use. I am making 10 to 20 portions at a..."threadMon, 06 Apr 2015 20:44:22 +0000kirkunitMon, 06 Apr 2015 20:44:22 +0000#1224429I don't know everythinghttp://www.cheftalk.com/t/85440/i-dont-know-everything "Lord, sometimes it feel like I barely know anything.  So in order to help myself feel..."threadMon, 06 Apr 2015 04:50:26 +0000ChefMannyDLMMon, 06 Apr 2015 04:50:26 +0000#1224288Executive Chef, Come cook at the beach!http://www.cheftalk.com/t/85436/executive-chef-come-cook-at-the-beach "Very busy seaside, seafood restaurant on Bald Head Island, NC, needs a chef/kitchen..."threadSun, 05 Apr 2015 23:07:39 +0000Andrea1Sun, 05 Apr 2015 23:07:39 +0000#1224234Gelatin mousse brokenhttp://www.cheftalk.com/t/85426/gelatin-mousse-broken "never had this happen but I think I broke my mousse. It's egg yolks sugar water whisked..."threadSat, 04 Apr 2015 01:12:43 +0000kdm2008Sat, 04 Apr 2015 01:12:43 +0000#1223864Working on a crusie shiphttp://www.cheftalk.com/t/85408/working-on-a-crusie-ship "Hi, there was wondering if anyone can shed some light on what its like working on a..."threadFri, 03 Apr 2015 01:41:05 +0000commischrisFri, 03 Apr 2015 01:41:05 +0000#1223589Griddle broken- help.http://www.cheftalk.com/t/85397/griddle-broken-help "My griddle thermostat adjusting skrew just spins, did I strip it? When I turn Griddle..."threadThu, 02 Apr 2015 02:58:03 +0000Gr33kThu, 02 Apr 2015 02:58:03 +0000#1223412PA licensinghttp://www.cheftalk.com/t/85395/pa-licensing "IS there anyone from PA that could tell me what licensing I need to get in order to..."threadWed, 01 Apr 2015 20:17:24 +0000pmd18Wed, 01 Apr 2015 20:17:24 +0000#1223353Sharing the P& L with the line cookshttp://www.cheftalk.com/t/85388/sharing-the-p-l-with-the-line-cooks "What is everyone's thoughts about sharing the P&L with the staff? I'm hoping that it..."threadWed, 01 Apr 2015 06:18:23 +0000RoccoWed, 01 Apr 2015 06:18:23 +0000#1223195Current Industry Statisticshttp://www.cheftalk.com/t/85387/current-industry-statistics "Hey everyone!   I'm putting a rather extensive business plan together in preparation..."threadWed, 01 Apr 2015 04:42:30 +0000whitepepperWed, 01 Apr 2015 04:42:30 +0000#1223186Interview for a private chef position...http://www.cheftalk.com/t/85384/interview-for-a-private-chef-position "Ok... I realize there is a thread out there about this subject, but it was originally..."threadWed, 01 Apr 2015 02:08:32 +0000JohnCoombsWed, 01 Apr 2015 02:08:32 +0000#1223151Tilting Skilletshttp://www.cheftalk.com/t/85383/tilting-skillets "I also posted this in the equipment section.....hope that's alright.     Hello,..."threadWed, 01 Apr 2015 01:22:08 +0000RaibeauxWed, 01 Apr 2015 01:22:08 +0000#1223148how to best manage large events/weddings as a non-catering-centric bakery?http://www.cheftalk.com/t/85380/how-to-best-manage-large-events-weddings-as-a-non-catering-centric-bakery "Hello all,   I've been running a delivery-only bakery business for a couple of years..."threadTue, 31 Mar 2015 19:00:09 +0000Alisha NicoleTue, 31 Mar 2015 19:00:09 +0000#1223105Best method to hold broth with out it being reducehttp://www.cheftalk.com/t/85378/best-method-to-hold-broth-with-out-it-being-reduce "Hello Professional,   I am taking over my parent old school Pho (Vietnamese Noodle)..."threadTue, 31 Mar 2015 17:27:24 +0000SaltandPepperTue, 31 Mar 2015 17:27:24 +0000#1223074moving to greeneville,tnhttp://www.cheftalk.com/t/85374/moving-to-greeneville-tn "In June ill be moving up here to greeneville,tn from Daytona beach,fl.I'm trying get a..."threadTue, 31 Mar 2015 14:28:17 +0000chefjordanTue, 31 Mar 2015 14:28:17 +0000#1222997Commercial Kitchen for sale in Jupiter,FLhttp://www.cheftalk.com/t/85372/commercial-kitchen-for-sale-in-jupiter-fl "HELLO, I would like to let you know that I am selling my place in Jupiter,FL.I have to..."threadTue, 31 Mar 2015 14:10:40 +0000mariachefTue, 31 Mar 2015 14:10:40 +0000#1222992quick 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#1219818