ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Thu, 03 Sep 2015 19:10:14 +0000Country club lifehttp://www.cheftalk.com/t/87111/country-club-life "Hey guys, I'm curious about working in a country club. I've been starting to get burned..."threadThu, 03 Sep 2015 18:20:10 +0000kingfarvitoThu, 03 Sep 2015 18:20:10 +0000#1263414House made sparking water/seltzer ?http://www.cheftalk.com/t/87094/house-made-sparking-water-seltzer "Hello-   Anyone creating signature non-alcoholic sparking water/seltzer beverages..."threadTue, 01 Sep 2015 19:29:42 +0000sweetchefnyTue, 01 Sep 2015 19:29:42 +0000#1262916How do get bubbles not to form under foundant on cakeshttp://www.cheftalk.com/t/87092/how-do-get-bubbles-not-to-form-under-foundant-on-cakes "If anyone has any ticks please share... I crumb coat my cakes with buttercream chill so..."threadTue, 01 Sep 2015 17:35:53 +0000cloeyTue, 01 Sep 2015 17:35:53 +0000#1262860Back in the saddle again!http://www.cheftalk.com/t/87086/back-in-the-saddle-again "Well, after a five year hiatus due to me getting a B.S. in Business Administration I am..."threadTue, 01 Sep 2015 06:15:48 +0000PhaedrusTue, 01 Sep 2015 06:15:48 +0000#126275316 Year Old Chefs http://www.cheftalk.com/t/87081/16-year-old-chefs "<a href="http://www.foodandwine.com/blogs/2015/08/31/16-year-old-flynn-mcgarry-open-his-first-ny" target="_blank">http://www.foodandwine.com/blogs/2015/08/31/16-year-old-flynn-mcgarry-open-his-first-ny</a>..."threadMon, 31 Aug 2015 20:43:29 +0000DobzreMon, 31 Aug 2015 20:43:29 +0000#1262643A wood-fired grill and smokehouse, balancing both on the menu (alternate days or service times?)http://www.cheftalk.com/t/87074/a-wood-fired-grill-and-smokehouse-balancing-both-on-the-menu-alternate-days-or-service-times "I will be opening a pub serving wood-fired grill fare and classic smokehouse meats in a..."threadMon, 31 Aug 2015 02:44:23 +0000createasaurusMon, 31 Aug 2015 02:44:23 +0000#1262444Do you go on instinct during a service?http://www.cheftalk.com/t/87068/do-you-go-on-instinct-during-a-service "When I'm in a busy service I tend to go on instinct. I find if I think to much it slows..."threadSun, 30 Aug 2015 17:44:32 +0000ChrisBristolSun, 30 Aug 2015 17:44:32 +0000#1262292Advice for Food Service in an Art Galleryhttp://www.cheftalk.com/t/87044/advice-for-food-service-in-an-art-gallery "I was wondering if anybody here has had any experience with running a permanent..."threadFri, 28 Aug 2015 11:13:15 +0000AllanMcPhersonFri, 28 Aug 2015 11:13:15 +0000#1261789What's the standard % for bonus? http://www.cheftalk.com/t/87042/whats-the-standard-for-bonus "For both labor cost and food cost?"threadFri, 28 Aug 2015 05:01:14 +0000ShootooFri, 28 Aug 2015 05:01:14 +0000#1261768Looking for strong CDP who is ready to move up to Sous Chef http://www.cheftalk.com/t/87030/looking-for-strong-cdp-who-is-ready-to-move-up-to-sous-chef "Need a strong CDP or Junior Sous who is ready to take the step up. Events company based..."threadThu, 27 Aug 2015 15:45:26 +0000sohochefsThu, 27 Aug 2015 15:45:26 +0000#1261581These #$%^* Pants!!!http://www.cheftalk.com/t/87024/these-pants "I wear black "chef pants" and im always pulling them up! Does anybody  have a solution??  "threadWed, 26 Aug 2015 19:16:12 +0000theculinarykidWed, 26 Aug 2015 19:16:12 +0000#1261437Anyone have any culinary books they recommend ?http://www.cheftalk.com/t/87013/anyone-have-any-culinary-books-they-recommend "   "threadWed, 26 Aug 2015 03:52:35 +0000freddy12712Wed, 26 Aug 2015 03:52:35 +0000#1261247Quantity of Pasta Sauces for a Buffethttp://www.cheftalk.com/t/87010/quantity-of-pasta-sauces-for-a-buffet "Can anyone give suggestions for quantities?  I'm serving 250 for a buffet of Penne..."threadWed, 26 Aug 2015 02:54:45 +0000ShariMWed, 26 Aug 2015 02:54:45 +0000#1261226Euro Plastic Storage Containershttp://www.cheftalk.com/t/87006/euro-plastic-storage-containers "Does anyone know if these are available anywhere in the states?  Preferably the SF Bay..."threadTue, 25 Aug 2015 23:32:08 +0000sfbeerchefTue, 25 Aug 2015 23:32:08 +0000#1261176Hair protocol in the kitchenhttp://www.cheftalk.com/t/86982/hair-protocol-in-the-kitchen "A hat in the kitchen is a must in my opinion. What happens when you hire a person and..."threadMon, 24 Aug 2015 21:14:56 +0000Taylor FrostMon, 24 Aug 2015 21:14:56 +0000#1260791Should i study more?http://www.cheftalk.com/t/86964/should-i-study-more "Hello everyone! I have a diploma in hospitality and commerical cookery, and am..."threadSat, 22 Aug 2015 19:48:17 +0000Aamir HashmiSat, 22 Aug 2015 19:48:17 +0000#1260075Escolarhttp://www.cheftalk.com/t/86961/escolar "I'm curious, has Escolar returned to your area. It seems to be everywhere I go. It is..."threadSat, 22 Aug 2015 14:49:05 +0000paniniSat, 22 Aug 2015 14:49:05 +0000#1259981Help with Oven for Quick Bake Cookieshttp://www.cheftalk.com/t/86944/help-with-oven-for-quick-bake-cookies "Hello All!   I am about to invest in an oven for my business. I need something that..."threadThu, 20 Aug 2015 17:55:41 +0000bmercernyThu, 20 Aug 2015 17:55:41 +0000#1259508Commerical Kitchen space for renthttp://www.cheftalk.com/t/86943/commerical-kitchen-space-for-rent "1600 sq ft commercial kitchen to share with a catering company Located in the Dove..."threadThu, 20 Aug 2015 17:02:48 +0000Nancy ThompsonThu, 20 Aug 2015 17:02:48 +0000#1259488Trappedhttp://www.cheftalk.com/t/86936/trapped "Help.  I seriously need some advice or input, as I've been stuck in a bad situation for..."threadThu, 20 Aug 2015 02:32:45 +0000Taylor FrostThu, 20 Aug 2015 02:32:45 +0000#1259353Gravy/poutine saucehttp://www.cheftalk.com/t/86929/gravy-poutine-sauce "Hello,   I am a red seal chef with many years experience in a hotel. I had everything..."threadWed, 19 Aug 2015 01:20:42 +0000aza1981Wed, 19 Aug 2015 01:20:42 +0000#1259084New toyshttp://www.cheftalk.com/t/86926/new-toys "While the family is away Ive been taking it easy, but today i got some new toys. Brand..."threadTue, 18 Aug 2015 19:38:36 +0000LagomTue, 18 Aug 2015 19:38:36 +0000#1258976Amusing Garde Mangerhttp://www.cheftalk.com/t/86925/amusing-garde-manger "My wife and kids are in Playa Ingles Grand Canary. The food is ok and this was on..."threadTue, 18 Aug 2015 19:34:56 +0000LagomTue, 18 Aug 2015 19:34:56 +0000#1258968Wanting To Be The Boss So Soon?http://www.cheftalk.com/t/86921/wanting-to-be-the-boss-so-soon "I'm puzzled by two of our male cooks.  One graduated from culinary school a semester..."threadTue, 18 Aug 2015 15:10:39 +0000EtherialTue, 18 Aug 2015 15:10:39 +0000#1258883bechamel breakinghttp://www.cheftalk.com/t/86909/bechamel-breaking "Hello Chefs!   I am looking for feedback and tips for successful dishes containing..."threadMon, 17 Aug 2015 17:17:28 +0000Chezj023Mon, 17 Aug 2015 17:17:28 +0000#12585937 million turkeys put down from avian fluhttp://www.cheftalk.com/t/86893/7-million-turkeys-put-down-from-avian-flu "We had to have our thanksgiving orders in by yesterday because our purveyors said the..."threadSun, 16 Aug 2015 00:51:40 +0000alaminuteSun, 16 Aug 2015 00:51:40 +0000#1258237Quick promotehttp://www.cheftalk.com/t/86892/quick-promote "I just get proposed from my head chef to be junior sous chef I work on kitchen 1 year..."threadSat, 15 Aug 2015 23:17:01 +0000leader chefSat, 15 Aug 2015 23:17:01 +0000#1258225Did you ever work outside your native country ? http://www.cheftalk.com/t/86889/did-you-ever-work-outside-your-native-country "All over Europe it was very important and still is today  for any cook to spend some..."threadSat, 15 Aug 2015 17:40:12 +0000berndySat, 15 Aug 2015 17:40:12 +0000#1258155Want to be real chefhttp://www.cheftalk.com/t/86885/want-to-be-real-chef "Hi I'm oskar I'm from poland and I 19 years old I working like chef from 1 year , I..."threadSat, 15 Aug 2015 01:04:40 +0000leader chefSat, 15 Aug 2015 01:04:40 +0000#1257998Looking for some good pantry advice! Salads and desserts etchttp://www.cheftalk.com/t/86882/looking-for-some-good-pantry-advice-salads-and-desserts-etc "Hey you! I just started working pantry for the first time. At my last job, they had me..."threadFri, 14 Aug 2015 21:28:36 +0000JamesAllenQuinnFri, 14 Aug 2015 21:28:36 +0000#1257970Go for ithttp://www.cheftalk.com/t/86857/go-for-it "I am not a trained chef. I have been able to convince a company that I can test drive..."threadWed, 12 Aug 2015 09:48:36 +0000KrysWed, 12 Aug 2015 09:48:36 +0000#1257314anti-griddle suggestions neededhttp://www.cheftalk.com/t/86856/anti-griddle-suggestions-needed "So, I inherited an anti-griddle. I have one item I will be producing with it, but I..."threadWed, 12 Aug 2015 05:27:02 +0000JelllyWed, 12 Aug 2015 05:27:02 +0000#1257296Butcheringhttp://www.cheftalk.com/t/86852/butchering "Hello Chefs and Foodlovers!!!    I have some questions about some cuts and their..."threadTue, 11 Aug 2015 16:44:50 +0000The GreekTue, 11 Aug 2015 16:44:50 +0000#1257179How long until garlic loses flavorhttp://www.cheftalk.com/t/86849/how-long-until-garlic-loses-flavor "We've started using a lot of garlic lately and I'd like to save some prep time if..."threadTue, 11 Aug 2015 01:59:55 +0000johnnyroastbeefTue, 11 Aug 2015 01:59:55 +0000#1257086Hypothetical Questionhttp://www.cheftalk.com/t/86847/hypothetical-question "Would any of you ever eat at an Italian restaurant named Sal Monella's? "threadMon, 10 Aug 2015 23:53:37 +0000ChefMannyDLMMon, 10 Aug 2015 23:53:37 +0000#1257052Personal Chef associations..http://www.cheftalk.com/t/86822/personal-chef-associations "   Hello everyone!!! I'm new to this website...I've been in the restaurant industry for..."threadFri, 07 Aug 2015 18:17:23 +0000ChefNess86Fri, 07 Aug 2015 18:17:23 +0000#1256489keeping quality ground beef for burgershttp://www.cheftalk.com/t/86819/keeping-quality-ground-beef-for-burgers "Hi folks, I am looking for some advice on purchasing ground beef for burgers.  I am..."threadFri, 07 Aug 2015 15:20:13 +0000Dave SFri, 07 Aug 2015 15:20:13 +0000#1256438holding Salmon in a Cambro?http://www.cheftalk.com/t/86793/holding-salmon-in-a-cambro "Back again for more advice!  So for an upcoming wedding, for around 100 we are doing..."threadTue, 04 Aug 2015 21:52:15 +0000hollygspencerTue, 04 Aug 2015 21:52:15 +0000#1255736Looking for Food Photography job in or near CThttp://www.cheftalk.com/t/86792/looking-for-food-photography-job-in-or-near-ct "Hello I am looking for anyone who needs food photography for a website or a magazine...."threadTue, 04 Aug 2015 21:08:05 +0000LuvThePlateTue, 04 Aug 2015 21:08:05 +0000#1255726Squirrel cook offhttp://www.cheftalk.com/t/86786/squirrel-cook-off "I've been invited to the "world championship squirrel cook off" Anyone can bacon wrap..."threadTue, 04 Aug 2015 02:12:19 +0000cowboyTue, 04 Aug 2015 02:12:19 +0000#1255528looking for a production kitchen in South Florida for renthttp://www.cheftalk.com/t/86784/looking-for-a-production-kitchen-in-south-florida-for-rent "Looking for a production kitchen in South Florida for rent, Broward or Miami..."threadMon, 03 Aug 2015 20:17:55 +0000galiano115Mon, 03 Aug 2015 20:17:55 +0000#1255478Grilling steaks for banquethttp://www.cheftalk.com/t/86778/grilling-steaks-for-banquet "Hello chefs! Have been asked by a client to grill 300 14oz strip steaks on 2 outdoor..."threadMon, 03 Aug 2015 11:36:13 +0000Chezj023Mon, 03 Aug 2015 11:36:13 +0000#1255337are the terms sweep service, hand service the same in profesional catering service http://www.cheftalk.com/t/86768/are-the-terms-sweep-service-hand-service-the-same-in-profesional-catering-service "I have read about these forms of service used at banquet functions on the net.  Yet, I..."threadSun, 02 Aug 2015 14:54:58 +0000perfectionSun, 02 Aug 2015 14:54:58 +0000#1255163WHAT EVER HAPPENED TO GARDE MANGER, CHAUD FROID, ASPIChttp://www.cheftalk.com/t/86767/what-ever-happened-to-garde-manger-chaud-froid-aspic "<a href="http://www.thisiscolossal.com/2015/07/valeriano-fatica-watermelon-dragon/" target="_blank">http://www.thisiscolossal.com/2015/07/valeriano-fatica-watermelon-dragon/</a> "threadSun, 02 Aug 2015 14:26:14 +0000paniniSun, 02 Aug 2015 14:26:14 +0000#1255145In Trouble For Doing Exactly What I Was Supposed To...http://www.cheftalk.com/t/86759/in-trouble-for-doing-exactly-what-i-was-supposed-to "On the days when I open the kitchen, the chef will have a list of prep and tasks for..."threadSat, 01 Aug 2015 16:37:35 +0000RedBeerd CantuSat, 01 Aug 2015 16:37:35 +0000#1255045Brioche - Ingredient temperature questionhttp://www.cheftalk.com/t/86753/brioche-ingredient-temperature-question "Hi all -   It has been quite some time since I had to make Brioche.  The recipe I..."threadFri, 31 Jul 2015 17:23:01 +0000sweetchefnyFri, 31 Jul 2015 17:23:01 +0000#1254794Miyabi Kaizen kniveshttp://www.cheftalk.com/t/86742/miyabi-kaizen-knives "Hi!  Does anybody know if there is any special way to sharpen these knives due to the..."threadThu, 30 Jul 2015 19:22:35 +0000letsforkerThu, 30 Jul 2015 19:22:35 +0000#1254531Relocating to Texas- College Station area (Texas A&M) looking for culinary positionhttp://www.cheftalk.com/t/86741/relocating-to-texas-college-station-area-texas-a-m-looking-for-culinary-position "Hi my name is Beverley, I am relocating in August to Brazos County, College Station in..."threadThu, 30 Jul 2015 17:59:23 +0000NewbeginningsThu, 30 Jul 2015 17:59:23 +0000#1254517Seeking advicehttp://www.cheftalk.com/t/86732/seeking-advice "I have been working in the kitchen for awhile now and am losing my motivation. I have..."threadWed, 29 Jul 2015 20:40:55 +0000twarn35Wed, 29 Jul 2015 20:40:55 +0000#1254399New Job Dilemmahttp://www.cheftalk.com/t/86724/new-job-dilemma "6 months ago, I put my resume online to explore new kitchens. Nothing.   Last week, I..."threadWed, 29 Jul 2015 03:40:07 +0000RedBeerd CantuWed, 29 Jul 2015 03:40:07 +0000#1254263