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, 28 Nov 2014 19:06:17 +0000Crispy Capershttp://www.cheftalk.com/t/83072/crispy-capers "I tried rinsing, drying well, and frying in an inch or so of hot oil, and just ended up..."threadFri, 28 Nov 2014 16:33:41 +0000chefbeckyFri, 28 Nov 2014 16:33:41 +0000#1185455Question about custom made kitchen toolshttp://www.cheftalk.com/t/83065/question-about-custom-made-kitchen-tools "Alright so fellow chefs i could use your advice about something...   I have a deep..."threadFri, 28 Nov 2014 04:38:01 +0000Mini ChefFri, 28 Nov 2014 04:38:01 +0000#1185352Any sites with a Black Friday sale on Knives?http://www.cheftalk.com/t/83063/any-sites-with-a-black-friday-sale-on-knives "I have a Tojiro DP 210mm Gyuto that works for every task but another knife (probably a..."threadFri, 28 Nov 2014 02:30:00 +0000westbigballinFri, 28 Nov 2014 02:30:00 +0000#1185331Sous Chef Tips and Advicehttp://www.cheftalk.com/t/83060/sous-chef-tips-and-advice "So I got my first Sous Chef job and I leave my old job as a lead line cook in about a..."threadFri, 28 Nov 2014 00:07:13 +0000SCincuboyFri, 28 Nov 2014 00:07:13 +0000#1185302What's your 'go to' app/site for allergy info?http://www.cheftalk.com/t/83059/whats-your-go-to-app-site-for-allergy-info "I get hit with special requests in the kitchen all the time... gluten-free, allergic to..."threadThu, 27 Nov 2014 23:45:59 +0000Jim BermanThu, 27 Nov 2014 23:45:59 +0000#1185301Crossroads advice. http://www.cheftalk.com/t/83043/crossroads-advice "I've been cooking for about 9-10 years. I'm fascinated with real from scratch cooking,..."threadThu, 27 Nov 2014 00:51:31 +0000Kiryan25Thu, 27 Nov 2014 00:51:31 +0000#1185069Pre-portioning and freezing itemshttp://www.cheftalk.com/t/83042/pre-portioning-and-freezing-items "First off I should say that I am not a professional chef, I am a manager of a pub here..."threadThu, 27 Nov 2014 00:11:02 +0000FishambleThu, 27 Nov 2014 00:11:02 +0000#1185050Looking For Recipe and Blog Participants - Build Your Notoriety and Be Compensated http://www.cheftalk.com/t/83032/looking-for-recipe-and-blog-participants-build-your-notoriety-and-be-compensated "I am looking to hire individuals who would be interested in participating and  Owning a..."threadWed, 26 Nov 2014 05:24:04 +0000foodyallWed, 26 Nov 2014 05:24:04 +0000#1184885Anyone get their chefs coat tailored? Especially thinner guys?http://www.cheftalk.com/t/83023/anyone-get-their-chefs-coat-tailored-especially-thinner-guys "I'm 5'9 160 lbs w/ an athletic/muscular build. Recently bought a chefs jacket as its..."threadTue, 25 Nov 2014 20:00:21 +0000westbigballinTue, 25 Nov 2014 20:00:21 +0000#1184806Looking for a seasonal job out of the states!!!http://www.cheftalk.com/t/83017/looking-for-a-seasonal-job-out-of-the-states "I am currently a line cook at the Hilton and I am looking for an opportunity over seas...."threadTue, 25 Nov 2014 16:13:53 +0000Travis ThomasTue, 25 Nov 2014 16:13:53 +0000#1184755Commercial Kitchen for Rent - San Fernando Valleyhttp://www.cheftalk.com/t/83006/commercial-kitchen-for-rent-san-fernando-valley "We have a commercial kitchen available for rent. We are located in Chatsworth. Here are..."threadMon, 24 Nov 2014 23:10:14 +0000recengllcMon, 24 Nov 2014 23:10:14 +0000#1184567Commercial Kitchen for Rent - San Fernando Valleyhttp://www.cheftalk.com/t/83005/commercial-kitchen-for-rent-san-fernando-valley "We have a commercial kitchen available for rent. We are located in Chatsworth. Here are..."threadMon, 24 Nov 2014 23:07:45 +0000recengllcMon, 24 Nov 2014 23:07:45 +0000#1184566Starting an Intership in a professional kitchenhttp://www.cheftalk.com/t/83001/starting-an-intership-in-a-professional-kitchen "Hi All   I am new to the forum and wanted to know any pointers for someone self..."threadMon, 24 Nov 2014 17:43:01 +0000ChefFeeMon, 24 Nov 2014 17:43:01 +0000#1184430help red seal BAKER exam http://www.cheftalk.com/t/83000/help-red-seal-baker-exam "hi to all members, this is gio from Calgary, i just moved to canada 3 months ago from..."threadMon, 24 Nov 2014 17:18:22 +0000calgaryMon, 24 Nov 2014 17:18:22 +0000#1184422Pastry Chef Course in UK?http://www.cheftalk.com/t/82997/pastry-chef-course-in-uk "I have a sweet tooth (although I don't put as much sugar as recipes ask for!) and for..."threadMon, 24 Nov 2014 13:22:21 +0000wiltoncourseMon, 24 Nov 2014 13:22:21 +0000#1184377First Gighttp://www.cheftalk.com/t/82993/first-gig "Hey everyone!    So, I just got my first cdc job in a small 30 seat restaurant. The..."threadMon, 24 Nov 2014 04:41:38 +0000noodles25Mon, 24 Nov 2014 04:41:38 +0000#1184319Food Truck Rental in NJ - Customer Operatedhttp://www.cheftalk.com/t/82992/food-truck-rental-in-nj-customer-operated "I'm helping a friend plan a wedding at an old landmark building under renovation.  The..."threadMon, 24 Nov 2014 01:49:21 +0000PPPPMon, 24 Nov 2014 01:49:21 +0000#1184246Respected Chefshttp://www.cheftalk.com/t/82978/respected-chefs "Hello Chefs I would like to appear for this esteemed exam and would like to make a..."threadSun, 23 Nov 2014 05:02:41 +0000Chef ASRSun, 23 Nov 2014 05:02:41 +0000#1184097Advice needed: caramel melts in fridgehttp://www.cheftalk.com/t/82969/advice-needed-caramel-melts-in-fridge "Hi there,   My pastry chefs make cakes decorations out of the caramel they cook..."threadSat, 22 Nov 2014 20:04:30 +0000Olga RogachevaSat, 22 Nov 2014 20:04:30 +0000#1183985Good article in WaPohttp://www.cheftalk.com/t/82968/good-article-in-wapo "<a href="http://www.washingtonpost.com/lifestyle/magazine/tom-sietsema-reviewed-eight-dc-area-ca" target="_blank">http://www.washingtonpost.com/lifestyle/magazine/tom-sietsema-reviewed-eight-dc-area-ca</a>..."threadSat, 22 Nov 2014 17:56:04 +0000thistleSat, 22 Nov 2014 17:56:04 +0000#1183947Chef required for French patisserie http://www.cheftalk.com/t/82967/chef-required-for-french-patisserie "Hi, i am starting a new french patisserie and i don't know from where i can get the..."threadSat, 22 Nov 2014 14:45:00 +0000Abdullah KhanSat, 22 Nov 2014 14:45:00 +0000#1183927Aramark advicehttp://www.cheftalk.com/t/82957/aramark-advice "Hi everyone, I'm a sous chef at a high volume upscale casual restaurant. I'm getting..."threadFri, 21 Nov 2014 19:16:12 +0000Fra DiavoloFri, 21 Nov 2014 19:16:12 +0000#1183726Catering Event for 110 peoplehttp://www.cheftalk.com/t/82956/catering-event-for-110-people "Hello..  I came across this site, and am very grateful I did !!!  I am catering a..."threadFri, 21 Nov 2014 17:42:20 +0000meadowspharmFri, 21 Nov 2014 17:42:20 +0000#1183702Lamb 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#1180613