ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Tue, 03 Mar 2015 22:12:29 +0000NY raises wages 2.50http://www.cheftalk.com/t/85007/ny-raises-wages-2-50 "NY has decided to raise tipped wage workers from $5 to 7.50 at once staring at the end..."threadTue, 03 Mar 2015 13:25:03 +0000chef hanzTue, 03 Mar 2015 13:25:03 +0000#1215084Limiting modificationshttp://www.cheftalk.com/t/84996/limiting-modifications "So I'm running a sandwich shop in a pretty ritzy part of town where we've finally hit..."threadTue, 03 Mar 2015 00:16:40 +0000frostythespiderTue, 03 Mar 2015 00:16:40 +0000#1214882Does nutrition play a role when you're creating new dishes?http://www.cheftalk.com/t/84988/does-nutrition-play-a-role-when-youre-creating-new-dishes "As March is "National Nutrition Month," we'd love to understand the role that nutrition..."threadSun, 01 Mar 2015 16:36:43 +0000KarenAndAndrewSun, 01 Mar 2015 16:36:43 +0000#1214448Commercial Kitchen for Rent in San Fernando Valley / Los Angeles http://www.cheftalk.com/t/84971/commercial-kitchen-for-rent-in-san-fernando-valley-los-angeles "We have a commercial kitchen available for rent. 500 square feet.  Fully permitted by..."threadSun, 01 Mar 2015 02:23:50 +0000recengllcSun, 01 Mar 2015 02:23:50 +0000#1214111Minimum food charge for banquet/party function http://www.cheftalk.com/t/84967/minimum-food-charge-for-banquet-party-function "Let's try this again.   How long has the industry been enforcing a minimum charge for..."threadSat, 28 Feb 2015 18:36:07 +0000oldschool1982Sat, 28 Feb 2015 18:36:07 +0000#1214005Minimum Food purchase?http://www.cheftalk.com/t/84966/minimum-food-purchase "Deleted; Trying to set up as a poll "threadSat, 28 Feb 2015 18:28:23 +0000oldschool1982Sat, 28 Feb 2015 18:28:23 +0000#1214003Can you substitute olive oil or any other vegetable oil with butter?http://www.cheftalk.com/t/84963/can-you-substitute-olive-oil-or-any-other-vegetable-oil-with-butter "hi, can i substitute olive oil or any other vegetable oil with butter for brownies to..."threadSat, 28 Feb 2015 09:32:33 +0000lalmajidSat, 28 Feb 2015 09:32:33 +0000#1213853Hi im new herehttp://www.cheftalk.com/t/84954/hi-im-new-here "Hi my name is jeff im a line cook and culinary school student in Portland OR. ive been..."threadSat, 28 Feb 2015 03:42:10 +0000jefflSat, 28 Feb 2015 03:42:10 +0000#1213778Whats in your knife kit?http://www.cheftalk.com/t/84952/whats-in-your-knife-kit "What do you carry on a Dailey basis? what do you carry it in?"threadSat, 28 Feb 2015 03:06:32 +0000jefflSat, 28 Feb 2015 03:06:32 +0000#1213764Prime Rib Butchery and useshttp://www.cheftalk.com/t/84949/prime-rib-butchery-and-uses "I love prime rib and want to make sure that I am utilizing this cut to it's fullest..."threadFri, 27 Feb 2015 20:55:02 +0000trizzishFri, 27 Feb 2015 20:55:02 +0000#1213714Chocolate tuile recipehttp://www.cheftalk.com/t/84926/chocolate-tuile-recipe "I'm looking for a basic chocolate tuile recipe if anyone cares to share one. I'm..."threadThu, 26 Feb 2015 00:45:51 +0000Jalapano200Thu, 26 Feb 2015 00:45:51 +0000#1213245Pricing private party.http://www.cheftalk.com/t/84907/pricing-private-party "Hello guys. I am catering a dinner for a work party at the CEO's home for 13 people. It..."threadWed, 25 Feb 2015 01:26:04 +0000josfaWed, 25 Feb 2015 01:26:04 +0000#1213011complaining about my price is to high!http://www.cheftalk.com/t/84902/complaining-about-my-price-is-to-high "I'm doing a catering for 75 ppl, meatballs, chicken wings, shrimp app, ribs for 50 ppl,..."threadTue, 24 Feb 2015 18:41:27 +0000cheftraysmithTue, 24 Feb 2015 18:41:27 +0000#1212891Offshore Catering Jobs!http://www.cheftalk.com/t/84900/offshore-catering-jobs "If you're looking for a lateral career change, encorefood.com has awsome career..."threadTue, 24 Feb 2015 14:41:16 +0000BertolliTue, 24 Feb 2015 14:41:16 +0000#1212818When should I add the herbs to Spaghetti Bolognese?http://www.cheftalk.com/t/84890/when-should-i-add-the-herbs-to-spaghetti-bolognese "I'm gonna make a spaghetti  Bolognese tomorrow. I generally add some dry herbs to it...."threadTue, 24 Feb 2015 01:32:41 +0000ChrisBristolTue, 24 Feb 2015 01:32:41 +0000#1212679Chef who over salts everything!http://www.cheftalk.com/t/84888/chef-who-over-salts-everything "I started at a new place recently and its going great except a few minor issues...."threadMon, 23 Feb 2015 22:14:36 +0000YoungjediNYCMon, 23 Feb 2015 22:14:36 +0000#1212640How to get food out in a timely manner without a host?http://www.cheftalk.com/t/84882/how-to-get-food-out-in-a-timely-manner-without-a-host "I work at a restaurant near multiple event venues and we do not have a host. I've never..."threadMon, 23 Feb 2015 06:08:15 +0000westbigballinMon, 23 Feb 2015 06:08:15 +0000#1212422Uneven custard cookinghttp://www.cheftalk.com/t/84879/uneven-custard-cooking "I've been bestowed the wonderful task of making my restaurants Creme brulee, the recipe..."threadSun, 22 Feb 2015 21:43:34 +0000Jalapano200Sun, 22 Feb 2015 21:43:34 +0000#1212338Commerical health dept approved kitchen to sharehttp://www.cheftalk.com/t/84877/commerical-health-dept-approved-kitchen-to-share "1600 sq ft commercial kitchen to share with a catering company Located in the Dove..."threadSun, 22 Feb 2015 19:59:31 +0000Nancy ThompsonSun, 22 Feb 2015 19:59:31 +0000#1212319commercial kitchen in east Tennessee http://www.cheftalk.com/t/84870/commercial-kitchen-in-east-tennessee "I have a full time chef job and no means to go out and rent a kitchen to do some side..."threadSun, 22 Feb 2015 02:51:43 +0000JohnCoombsSun, 22 Feb 2015 02:51:43 +0000#1212075Sanitation warm > Sanitation hot ???http://www.cheftalk.com/t/84863/sanitation-warm-sanitation-hot "So I was talking to the distributors about water sanitation in our sink. He mentioned..."threadSat, 21 Feb 2015 22:06:46 +0000lao0Sat, 21 Feb 2015 22:06:46 +0000#1211975Issues with flat-top/drawer cooler combohttp://www.cheftalk.com/t/84856/issues-with-flat-top-drawer-cooler-combo "Hey guys, I was hoping you might have some experience in dealing with a somewhat simple..."threadSat, 21 Feb 2015 00:41:01 +0000frostythespiderSat, 21 Feb 2015 00:41:01 +0000#1211696Chocolate Sauce Keeps Getting Thickerhttp://www.cheftalk.com/t/84854/chocolate-sauce-keeps-getting-thicker "Hi-   We make a chocolate sauce comprised of melted Callebaut dark chocolate, 1/2 and..."threadFri, 20 Feb 2015 22:58:52 +0000MaxSFri, 20 Feb 2015 22:58:52 +0000#1211675Got to profile a few non-celebrity, celebrity chefs....http://www.cheftalk.com/t/84851/got-to-profile-a-few-non-celebrity-celebrity-chefs "I had the opportunity to freelance a piece for The Braiser about chefs that are..."threadFri, 20 Feb 2015 18:14:59 +0000Jim BermanFri, 20 Feb 2015 18:14:59 +0000#1211620Kitchen Manager salary?http://www.cheftalk.com/t/84847/kitchen-manager-salary "I'm getting close to being hired as a Kitchen Manager (I think!)...  This would be a..."threadFri, 20 Feb 2015 03:25:10 +0000MargotronFri, 20 Feb 2015 03:25:10 +0000#1211445dear chefs.http://www.cheftalk.com/t/84840/dear-chefs "I'm am 18 years old now. And I have been working in fine dinning kitchens for 2 years..."threadThu, 19 Feb 2015 04:09:47 +0000commisThu, 19 Feb 2015 04:09:47 +0000#1211185Life Advice and Career Change/Modification for a Sous Chefhttp://www.cheftalk.com/t/84801/life-advice-and-career-change-modification-for-a-sous-chef "So basically I've sous'ed for the last 2 and a half years at two places and have..."threadTue, 17 Feb 2015 03:18:27 +0000linecook854Tue, 17 Feb 2015 03:18:27 +0000#1210564Saltine cracker recipes?http://www.cheftalk.com/t/84794/saltine-cracker-recipes "Hey. A restaurant I'm at wants to try doing a "saltine" cracker for bread service. At..."threadMon, 16 Feb 2015 11:09:18 +0000veronporterMon, 16 Feb 2015 11:09:18 +0000#1210408first cook / line cook http://www.cheftalk.com/t/84793/first-cook-line-cook "Hi... My name is Mark, i am from Puerto Rico. I am looking for a oportunity in florida..."threadMon, 16 Feb 2015 01:22:45 +0000oopsMon, 16 Feb 2015 01:22:45 +0000#1210308Honeycombhttp://www.cheftalk.com/t/84792/honeycomb "I made some honeycomb for the first time yesterday at work. I put sugar and golden..."threadMon, 16 Feb 2015 00:48:12 +0000ChrisBristolMon, 16 Feb 2015 00:48:12 +0000#1210304Veal Stock Methodshttp://www.cheftalk.com/t/84791/veal-stock-methods "OK so we use a lot of brown veal stock in the winter months and there seems to be..."threadSun, 15 Feb 2015 22:49:51 +0000linecook854Sun, 15 Feb 2015 22:49:51 +0000#1210294How did your V-Day go?http://www.cheftalk.com/t/84787/how-did-your-v-day-go "My sucked donkey balls.  Literally one of the top five monkey fucks in my entire..."threadSun, 15 Feb 2015 07:22:10 +0000PhaedrusSun, 15 Feb 2015 07:22:10 +0000#1210145need help finding Specialty purveyors in the greater Los Angeles areahttp://www.cheftalk.com/t/84772/need-help-finding-specialty-purveyors-in-the-greater-los-angeles-area "Hi Cheftalk   I am a chef of 21 years who recently moved to Los Angeles from the east..."threadFri, 13 Feb 2015 16:05:47 +0000ChefJJVezinaFri, 13 Feb 2015 16:05:47 +0000#1209803Final touches on bakery naming..http://www.cheftalk.com/t/84765/final-touches-on-bakery-naming "Okay, so, my bakery is named. It's already been operating as a business for..."threadFri, 13 Feb 2015 06:04:22 +0000Alisha NicoleFri, 13 Feb 2015 06:04:22 +0000#1209690Pastry Chefs! Need a Commercial Kitchen in Northern NJ?http://www.cheftalk.com/t/84760/pastry-chefs-need-a-commercial-kitchen-in-northern-nj "We've found a kitchen space in Northern NJ, and would like another party to join us, to..."threadFri, 13 Feb 2015 02:43:43 +0000PaigeCakeFri, 13 Feb 2015 02:43:43 +0000#1209655Need some fresh ideas...http://www.cheftalk.com/t/84758/need-some-fresh-ideas "Hi Guys,   So im a Sous Chef for a old school high end restaurant. I have recently..."threadThu, 12 Feb 2015 22:46:11 +0000jgraeff1Thu, 12 Feb 2015 22:46:11 +0000#1209621First catering need help pricinghttp://www.cheftalk.com/t/84714/first-catering-need-help-pricing "I'm catering for 25ppl is 15$ per person to much for herb roasted hens, green beans..."threadWed, 11 Feb 2015 23:31:10 +0000cheftraysmithWed, 11 Feb 2015 23:31:10 +0000#1209384Have I made the right choicr?http://www.cheftalk.com/t/84712/have-i-made-the-right-choicr "Ok, Im going to be in NYC next week for a few days and decided on Daniel even though it..."threadWed, 11 Feb 2015 21:51:15 +0000LagomWed, 11 Feb 2015 21:51:15 +0000#1209374Warm potato saladhttp://www.cheftalk.com/t/84711/warm-potato-salad "We are looking to serve a warm potato salad on our menu, and I am struggling to think..."threadWed, 11 Feb 2015 19:15:12 +0000Thom CWed, 11 Feb 2015 19:15:12 +0000#1209365cilantro sauce or glace for platinghttp://www.cheftalk.com/t/84707/cilantro-sauce-or-glace-for-plating "Any sugestion for plating with cilantro sauce or glace"threadWed, 11 Feb 2015 13:34:12 +0000oopsWed, 11 Feb 2015 13:34:12 +0000#1209312My first professional kitchen shift since 2003 starts this Saturday!http://www.cheftalk.com/t/84706/my-first-professional-kitchen-shift-since-2003-starts-this-saturday " So I’m friends (more acquaintances) with a chef de cuisine at an up and coming..."threadWed, 11 Feb 2015 13:00:07 +0000Le PlongeurWed, 11 Feb 2015 13:00:07 +0000#1209303I GOT THE JOB!!!http://www.cheftalk.com/t/84688/i-got-the-job "I staged this morning and had to make an omelette for chef and I made a cilantro &..."threadTue, 10 Feb 2015 23:38:48 +0000EtherialTue, 10 Feb 2015 23:38:48 +0000#1209099How to get startedhttp://www.cheftalk.com/t/84678/how-to-get-started "I'm looking to get started as being a personal Chef but I have no idea on how to get..."threadTue, 10 Feb 2015 03:11:59 +0000cheftraysmithTue, 10 Feb 2015 03:11:59 +0000#1208856Line Cook Position...Cooking Interviewhttp://www.cheftalk.com/t/84675/line-cook-position-cooking-interview "I had a verbal interview today and tomorrow I'll have to do a cooking demo.  I'm so..."threadMon, 09 Feb 2015 22:34:38 +0000EtherialMon, 09 Feb 2015 22:34:38 +0000#1208806Whats your Favorite podcast about cooking.http://www.cheftalk.com/t/84674/whats-your-favorite-podcast-about-cooking "You’re absolutely rite and we apologize and would still like to know what your favorite..."threadMon, 09 Feb 2015 22:30:45 +0000behindthegrillMon, 09 Feb 2015 22:30:45 +0000#1208805Becoming a "Preferred Vendor" with venues- What "deal" do we offer?http://www.cheftalk.com/t/84671/becoming-a-preferred-vendor-with-venues-what-deal-do-we-offer "Hey everyone, I run a small pastry & dessert catering business (Northern NJ) and am..."threadMon, 09 Feb 2015 22:02:16 +0000PaigeCakeMon, 09 Feb 2015 22:02:16 +0000#1208798Microgreen Usehttp://www.cheftalk.com/t/84670/microgreen-use "Hi Chefs,   I am looking to get a little insight into microgreen use. Do you use them..."threadMon, 09 Feb 2015 19:35:06 +0000MDeckleverMon, 09 Feb 2015 19:35:06 +0000#1208750Biggest Problems For Inexperienced Restaurant Ownerhttp://www.cheftalk.com/t/84658/biggest-problems-for-inexperienced-restaurant-owner "When a restaurant is opened by a completely inexperienced (in the restaurant..."threadSun, 08 Feb 2015 16:19:54 +0000RaibeauxSun, 08 Feb 2015 16:19:54 +0000#1208427Which Induction Range To Buyhttp://www.cheftalk.com/t/84657/which-induction-range-to-buy "Hi.  I'm in the market (again) for an induction range, around 3500 watts.  I have had..."threadSun, 08 Feb 2015 16:15:12 +0000RaibeauxSun, 08 Feb 2015 16:15:12 +0000#1208419Tweaking Resume - Need Help/Suggestionshttp://www.cheftalk.com/t/84650/tweaking-resume-need-help-suggestions "Hello Everyone, I live in one of the bigger food cities in the south and as I have come..."threadSun, 08 Feb 2015 04:37:09 +0000markherm13Sun, 08 Feb 2015 04:37:09 +0000#1208307