ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Wed, 10 Feb 2016 04:24:17 +0000VDay seatinghttp://www.cheftalk.com/t/88615/vday-seating "Hi everyone,   I have a 38 seat restaurant with a tiny kitchen. With all the..."threadTue, 09 Feb 2016 15:57:28 +0000whiskytangoTue, 09 Feb 2016 15:57:28 +0000#1306126When it's time to close the chapter on a young cook.http://www.cheftalk.com/t/88600/when-its-time-to-close-the-chapter-on-a-young-cook "I have had my fair share of culinary students, inexperienced aspiring chefs etc. and I..."threadMon, 08 Feb 2016 22:00:20 +0000linecook854Mon, 08 Feb 2016 22:00:20 +0000#1305903Equipment Experimentshttp://www.cheftalk.com/t/88596/equipment-experiments "i've decided ro go through my fathers old equipment/time capsule storage shed, i feel..."threadMon, 08 Feb 2016 15:27:09 +0000Markrmoore2Mon, 08 Feb 2016 15:27:09 +0000#1305764Problem with sharpening kniveshttp://www.cheftalk.com/t/88595/problem-with-sharpening-knives "Hello I have an electric knife grinder at home. It spins 2 stones, one for sharpening..."threadMon, 08 Feb 2016 15:00:45 +0000ChrisBristolMon, 08 Feb 2016 15:00:45 +0000#1305756What should you know before buying a refrigerated van for your business?http://www.cheftalk.com/t/88580/what-should-you-know-before-buying-a-refrigerated-van-for-your-business "Hello....   Our pastry business is doing well, and we have a venue that we service..."threadSun, 07 Feb 2016 00:24:42 +0000JCakesSun, 07 Feb 2016 00:24:42 +0000#1305293Setting prices for baking at homehttp://www.cheftalk.com/t/88576/setting-prices-for-baking-at-home "I'm a professional pastry chef and I work at a restaurant. I recently got a query from..."threadSat, 06 Feb 2016 17:15:49 +0000MassubSat, 06 Feb 2016 17:15:49 +0000#1305215interview questionshttp://www.cheftalk.com/t/88568/interview-questions "What questions would you ask a sous chef candidate during a telephone interview? "threadSat, 06 Feb 2016 04:11:32 +0000cheflayneSat, 06 Feb 2016 04:11:32 +0000#1305030What stones are you using?http://www.cheftalk.com/t/88556/what-stones-are-you-using "Replacing my stones due to life changes and trying to decide on grits. I use shapton..."threadThu, 04 Feb 2016 23:18:23 +0000chef7734Thu, 04 Feb 2016 23:18:23 +0000#1304668Cutting board maintenance http://www.cheftalk.com/t/88528/cutting-board-maintenance "Greetings Chefs-   So at my place of employment we have had the same cutting boards..."threadTue, 02 Feb 2016 19:26:29 +0000ChefSingTue, 02 Feb 2016 19:26:29 +0000#1303892what's in your kit?http://www.cheftalk.com/t/88505/whats-in-your-kit "I know it all depends on where you work and what position, but what all is in your kit?..."threadMon, 01 Feb 2016 01:20:43 +0000chef7734Mon, 01 Feb 2016 01:20:43 +0000#1303296Using chicken fat to make a roux.http://www.cheftalk.com/t/88497/using-chicken-fat-to-make-a-roux "  Hey ya'll, I made a roast chicken a few nights ago and saved the drippings from the..."threadSun, 31 Jan 2016 13:24:27 +0000NewOrleansCookJSun, 31 Jan 2016 13:24:27 +0000#1303061Floor polishhttp://www.cheftalk.com/t/88495/floor-polish "I've recently installed new flooring in my dining room, I desperately need to know a..."threadSun, 31 Jan 2016 02:13:05 +0000Markrmoore2Sun, 31 Jan 2016 02:13:05 +0000#1302996Uses For Egg Poacherhttp://www.cheftalk.com/t/88491/uses-for-egg-poacher "Had a random thought, mostly only thoughts I have these days.   How many uses can you..."threadSat, 30 Jan 2016 18:33:44 +0000RaibeauxSat, 30 Jan 2016 18:33:44 +0000#1302902Guys, new to the forum but not new to the game. I need some wisdom and feedback.http://www.cheftalk.com/t/88484/guys-new-to-the-forum-but-not-new-to-the-game-i-need-some-wisdom-and-feedback "What's up boys- I'll start by saying, I know I fucked up kind of. Recently I took a..."threadSat, 30 Jan 2016 04:13:57 +0000ChefGrazSat, 30 Jan 2016 04:13:57 +0000#1302705Bones/water ratio for stockhttp://www.cheftalk.com/t/88462/bones-water-ratio-for-stock "Hi guys, Anyone have any guidelines on how much water vs. bones by weight they use for..."threadThu, 28 Jan 2016 04:57:19 +0000GrandeThu, 28 Jan 2016 04:57:19 +0000#1302175Brunch??http://www.cheftalk.com/t/88418/brunch "We decided in 2012 to discontinue our weekly brunch buffet. We still have brunch buffet..."threadSat, 23 Jan 2016 18:34:45 +0000Chef OddballSat, 23 Jan 2016 18:34:45 +0000#1301058Thickening Agentshttp://www.cheftalk.com/t/88397/thickening-agents "Greetings Chefs-   In our kitchen we primarily revert to using a roux as a the main..."threadWed, 20 Jan 2016 23:24:12 +0000ChefSingWed, 20 Jan 2016 23:24:12 +0000#1300464Professional Chef Shoe advice (for a woman)http://www.cheftalk.com/t/88395/professional-chef-shoe-advice-for-a-woman "Hi Chef Ladies, I have taken a position as a Food Service Director recently.  This job..."threadWed, 20 Jan 2016 21:14:21 +0000Sherman452Wed, 20 Jan 2016 21:14:21 +0000#1300442Do you charge a premium for holiday catering?http://www.cheftalk.com/t/88372/do-you-charge-a-premium-for-holiday-catering "Hello! I have been making frozen desserts for years, and this past year started a..."threadMon, 18 Jan 2016 14:32:55 +0000neonladyMon, 18 Jan 2016 14:32:55 +0000#1299823I'm backhttp://www.cheftalk.com/t/88370/im-back " haven't been here for a long time. I do miss this forum, I'm back "threadMon, 18 Jan 2016 08:46:48 +0000JessicaZMon, 18 Jan 2016 08:46:48 +0000#1299775Chocolate discshttp://www.cheftalk.com/t/88343/chocolate-discs "I'm working on packaging a box of chocolate truffles made from locally sourced..."threadThu, 14 Jan 2016 22:22:37 +0000achelray06Thu, 14 Jan 2016 22:22:37 +0000#1298441Slim legged chef pants (which 1?)http://www.cheftalk.com/t/88338/slim-legged-chef-pants-which-1 "Hello there   I'm a chef student from Copenhagen. When i buy my chefpants i get them..."threadThu, 14 Jan 2016 16:02:24 +0000seb96Thu, 14 Jan 2016 16:02:24 +0000#1298308Cajun caterers?http://www.cheftalk.com/t/88331/cajun-caterers "I've been cooking jambalaya for many moons and have a request to cater a party for 50. ..."threadWed, 13 Jan 2016 18:47:30 +0000rangertom54Wed, 13 Jan 2016 18:47:30 +0000#1298111How to plan your production to avoid waste and loosing money ?http://www.cheftalk.com/t/88328/how-to-plan-your-production-to-avoid-waste-and-loosing-money "I am writing a report for school, and I have chosen to focuse on the optimalisation of..."threadWed, 13 Jan 2016 15:23:09 +0000EmmaATWed, 13 Jan 2016 15:23:09 +0000#1298069How to plan your production to avoid waste and loosing money ? http://www.cheftalk.com/t/88327/how-to-plan-your-production-to-avoid-waste-and-loosing-money " I am writing a report for school, and I have chosen to focuse on the optimalisation of..."threadWed, 13 Jan 2016 15:10:51 +0000EmmaATWed, 13 Jan 2016 15:10:51 +0000#1298068When to move on?http://www.cheftalk.com/t/88326/when-to-move-on "At what point as a Chef do you decide to move on from a restaurant?    What pushes..."threadWed, 13 Jan 2016 13:39:39 +0000bleenwithcreamWed, 13 Jan 2016 13:39:39 +0000#1298037Who has a conveyor toaster they REALLY like?http://www.cheftalk.com/t/88317/who-has-a-conveyor-toaster-they-really-like "It's time to retire "old Betsy", the temperamental old toaster who really is a..."threadTue, 12 Jan 2016 04:02:47 +0000CapeCodChefTue, 12 Jan 2016 04:02:47 +0000#1297673New chef helphttp://www.cheftalk.com/t/88313/new-chef-help "I was fortunate enough to take my first chef position back in September and I like to..."threadMon, 11 Jan 2016 20:47:35 +0000alaminuteMon, 11 Jan 2016 20:47:35 +0000#1297538Enhanced meats Injected with Water , Salt.http://www.cheftalk.com/t/88281/enhanced-meats-injected-with-water-salt "How can I describe the correct method to thawing frozen enhanced meats, Injected with..."threadThu, 07 Jan 2016 21:37:15 +0000galiano115Thu, 07 Jan 2016 21:37:15 +0000#1296567Kitchen Turned Into Hell's Kitchen by New Chefhttp://www.cheftalk.com/t/88277/kitchen-turned-into-hells-kitchen-by-new-chef "I've written about how my kitchen was run by an imposter, posing as an executive chef..."threadThu, 07 Jan 2016 15:36:38 +0000EtherialThu, 07 Jan 2016 15:36:38 +0000#1296493French bakery for sale in NYC 60Khttp://www.cheftalk.com/t/88272/french-bakery-for-sale-in-nyc-60k "goldmine french bakery for sale in NYC, a rare low monthly rent of $2333/month for 1000..."threadThu, 07 Jan 2016 05:55:20 +0000funnychefThu, 07 Jan 2016 05:55:20 +0000#1296400Individual Beef Wellingtonshttp://www.cheftalk.com/t/88265/individual-beef-wellingtons "So I'm doing individual wellington as a restaurant week special next week and I have..."threadWed, 06 Jan 2016 21:39:26 +0000SCincuboyWed, 06 Jan 2016 21:39:26 +0000#1296208Presenting a mixed grill without Chafers ideas??http://www.cheftalk.com/t/88262/presenting-a-mixed-grill-without-chafers-ideas "Hello folks,   I am a personal chef and I will be cooking the food for a small party..."threadWed, 06 Jan 2016 13:11:26 +0000CookiekrispWed, 06 Jan 2016 13:11:26 +0000#1296137Profit and Loss Projection Template Wantedhttp://www.cheftalk.com/t/88260/profit-and-loss-projection-template-wanted "I'm looking for a spreadsheet template to put together a 12 month P&L projection for a..."threadWed, 06 Jan 2016 00:28:19 +0000Vic CardenasWed, 06 Jan 2016 00:28:19 +0000#1296028What's with Over-Baking Mille Feuille?http://www.cheftalk.com/t/88256/whats-with-over-baking-mille-feuille "I've seen quite a few videos where French chefs cook the puff pastry for mille feuille..."threadTue, 05 Jan 2016 22:05:56 +0000linecook854Tue, 05 Jan 2016 22:05:56 +0000#1296009Another Slow Cooker Questionhttp://www.cheftalk.com/t/88245/another-slow-cooker-question "Hi, all. Anybody know what the manufacturer's intended temperature is of a slow..."threadMon, 04 Jan 2016 17:08:08 +0000RaibeauxMon, 04 Jan 2016 17:08:08 +0000#1295605Making Ice cream?http://www.cheftalk.com/t/88243/making-ice-cream "My girlfriend got me an ice cream maker for Christmas. Quite a good one actually I was..."threadMon, 04 Jan 2016 13:52:07 +0000ChrisBristolMon, 04 Jan 2016 13:52:07 +0000#1295563Gluten Free Kitchen space for renthttp://www.cheftalk.com/t/88240/gluten-free-kitchen-space-for-rent "Anyone interested in renting a space in an all gluten free kitchen? Located in Dove..."threadMon, 04 Jan 2016 00:19:11 +0000Rebeccas GfMon, 04 Jan 2016 00:19:11 +0000#1295375Line Cook Seeks Information About STL Kitchenshttp://www.cheftalk.com/t/88235/line-cook-seeks-information-about-stl-kitchens "Hi folks, Can anyone out there share information about the St. Louis restaurant..."threadSun, 03 Jan 2016 21:40:38 +0000jblockerSun, 03 Jan 2016 21:40:38 +0000#1295337My restaurant - my rules?http://www.cheftalk.com/t/88230/my-restaurant-my-rules "We are a small restaurant with an attractive beer garden for the summer months serving..."threadSun, 03 Jan 2016 15:57:39 +0000ReckySun, 03 Jan 2016 15:57:39 +0000#1295197When did demi-glace lose the roux?http://www.cheftalk.com/t/88225/when-did-demi-glace-lose-the-roux "I'm a bit puzzled; everywhere I look nowadays it seems like demi is being made without..."threadSun, 03 Jan 2016 08:19:21 +0000PhaedrusSun, 03 Jan 2016 08:19:21 +0000#1295137Any Minnesota chefs here with some HACCP advice?http://www.cheftalk.com/t/88215/any-minnesota-chefs-here-with-some-haccp-advice "So a few months into my glorious Minnesota cheffing career I talked to the health dept..."threadSat, 02 Jan 2016 05:46:04 +0000PhaedrusSat, 02 Jan 2016 05:46:04 +0000#1294830Happy New Year! How did your NYE go?http://www.cheftalk.com/t/88203/happy-new-year-how-did-your-nye-go "I survived it!  NYE actually went pretty damn smoothly, right up til the last table-..."threadFri, 01 Jan 2016 06:29:13 +0000PhaedrusFri, 01 Jan 2016 06:29:13 +0000#1294591idea for a simple pastry product that would require minimum of investmenthttp://www.cheftalk.com/t/88186/idea-for-a-simple-pastry-product-that-would-require-minimum-of-investment "I am new to this career. I am currently working as a cook in bakery department in Whole..."threadTue, 29 Dec 2015 22:33:46 +0000kbuffTue, 29 Dec 2015 22:33:46 +0000#1293925Inventory and partially made itemshttp://www.cheftalk.com/t/88184/inventory-and-partially-made-items "Greetings Chefs,   I've owned a food cart for a few months and am getting ready to do..."threadTue, 29 Dec 2015 20:29:36 +0000(Private User)Tue, 29 Dec 2015 20:29:36 +0000#1293915What kind of kitchen do you thrive in?http://www.cheftalk.com/t/88182/what-kind-of-kitchen-do-you-thrive-in "Hello One thing that is interesting is that different chefs thrive in different..."threadTue, 29 Dec 2015 19:07:46 +0000ChrisBristolTue, 29 Dec 2015 19:07:46 +0000#1293898Slow cooker?http://www.cheftalk.com/t/88152/slow-cooker "Hello I have just bought a slow cooker. A few things I was planing on doing with it...."threadSat, 26 Dec 2015 16:37:17 +0000ChrisBristolSat, 26 Dec 2015 16:37:17 +0000#1292971Turkey and Gravy tipshttp://www.cheftalk.com/t/88120/turkey-and-gravy-tips "Hello Well  it's Christmas is in a  few days. I think in America you have goose at..."threadTue, 22 Dec 2015 14:40:38 +0000ChrisBristolTue, 22 Dec 2015 14:40:38 +0000#1291997Hollandaise sauce advice http://www.cheftalk.com/t/88113/hollandaise-sauce-advice "Hello I wonder if someone could give me some advice on where hollandaise can go wrong..."threadSun, 20 Dec 2015 17:29:15 +0000ChrisBristolSun, 20 Dec 2015 17:29:15 +0000#1291568How do restaurant owners usually interview exec chefs?http://www.cheftalk.com/t/88104/how-do-restaurant-owners-usually-interview-exec-chefs "Do they have the exec chef cook?   Do you pick the dishes or do they pick the..."threadSat, 19 Dec 2015 17:50:25 +0000jonfieldsSat, 19 Dec 2015 17:50:25 +0000#1291297