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, 31 Jan 2015 07:03:23 +0000Catering a wedding, help with pricinghttp://www.cheftalk.com/t/84538/catering-a-wedding-help-with-pricing "Hello, I am in the Pacific Northwest and have been asked to cater a wedding. Here are..."threadFri, 30 Jan 2015 23:25:05 +0000neonladyFri, 30 Jan 2015 23:25:05 +0000#1205806Need a new breakfast pototohttp://www.cheftalk.com/t/84537/need-a-new-breakfast-pototo "We own a small breakfast/lunch restaurant open 7 AM to 2 PM. Our current breakfast..."threadFri, 30 Jan 2015 21:58:02 +0000CapeCodChefFri, 30 Jan 2015 21:58:02 +0000#1205793Best dish http://www.cheftalk.com/t/84534/best-dish "If this topic has been ran before then I apologize. I just wonder what your best dish..."threadFri, 30 Jan 2015 18:58:11 +0000theculinarykidFri, 30 Jan 2015 18:58:11 +0000#1205745Has anybody used kitchit or kitchensurfing? http://www.cheftalk.com/t/84531/has-anybody-used-kitchit-or-kitchensurfing "For a while now these services have been contacting me to participate but I haven't had..."threadFri, 30 Jan 2015 16:32:33 +0000(Private User)Fri, 30 Jan 2015 16:32:33 +0000#1205688wild boar tartarhttp://www.cheftalk.com/t/84525/wild-boar-tartar "I have a "wild and raw" beer vs wine dinner coming up in 2 months. I was thinking of..."threadFri, 30 Jan 2015 06:56:06 +0000chefdan8715Fri, 30 Jan 2015 06:56:06 +0000#1205580Belize Customshttp://www.cheftalk.com/t/84519/belize-customs "My daughter is doing a project on belize for her geography class and she needs area..."threadFri, 30 Jan 2015 01:42:38 +0000cowboyFri, 30 Jan 2015 01:42:38 +0000#1205470NAFEM 2015http://www.cheftalk.com/t/84515/nafem-2015 "Hi, Anyone going to be at NAFEM?  Would like to meet up and talk to other folks from..."threadThu, 29 Jan 2015 18:34:18 +0000RSI RichThu, 29 Jan 2015 18:34:18 +0000#1205310Those sneaky senior chefshttp://www.cheftalk.com/t/84500/those-sneaky-senior-chefs "I'm sure lots of you a have worked with those sneaky senior chefs over the years. The..."threadThu, 29 Jan 2015 00:11:50 +0000ChrisBristolThu, 29 Jan 2015 00:11:50 +0000#1205023Reducing?http://www.cheftalk.com/t/84499/reducing "Hello I understand that you reduce sauces to concentrate the flavours. But I am a bit..."threadWed, 28 Jan 2015 23:52:00 +0000ChrisBristolWed, 28 Jan 2015 23:52:00 +0000#1204980Getting a exclusive job in South Americahttp://www.cheftalk.com/t/84492/getting-a-exclusive-job-in-south-america "Hello everybody,   i would like to ask an open question ,any ideas or advice's as..."threadWed, 28 Jan 2015 12:33:32 +0000vidasbanysWed, 28 Jan 2015 12:33:32 +0000#1204826Seeking some unconventional advicehttp://www.cheftalk.com/t/84486/seeking-some-unconventional-advice "Being a sous chef I have had to deal with many highly stressful situations. However it..."threadWed, 28 Jan 2015 02:02:00 +0000Sir cooksalotWed, 28 Jan 2015 02:02:00 +0000#1204694iSO Poire William concentratehttp://www.cheftalk.com/t/84479/iso-poire-william-concentrate "Years ago, I used the Fassbind brand of Pear William concentrate, and when the..."threadTue, 27 Jan 2015 19:48:57 +0000JCakesTue, 27 Jan 2015 19:48:57 +0000#1204580Microgreen Informationhttp://www.cheftalk.com/t/84477/microgreen-information "Hello,   I'm working as a consultant for a company based in Northeast Ohio. They are..."threadTue, 27 Jan 2015 18:13:54 +0000MDeckleverTue, 27 Jan 2015 18:13:54 +0000#1204563New Cooking Information?http://www.cheftalk.com/t/84475/new-cooking-information "Hi All.   Curious as to where everybody on here finds, reads, obtains new cooking..."threadTue, 27 Jan 2015 16:57:34 +0000ChefJasonBTue, 27 Jan 2015 16:57:34 +0000#1204540Charcoal/Wood-fired Grill for commercial usehttp://www.cheftalk.com/t/84472/charcoal-wood-fired-grill-for-commercial-use "Does anyone know where I can something like this (see photo) or something..."threadTue, 27 Jan 2015 07:04:47 +0000createasaurusTue, 27 Jan 2015 07:04:47 +0000#1204445Work your own hours, cook your own dishes - Looking for passionate Bay Area chefs!http://www.cheftalk.com/t/84467/work-your-own-hours-cook-your-own-dishes-looking-for-passionate-bay-area-chefs "Hi all!  My name's Yishan - I'm  working on a food project with a colleague at UC Davis..."threadTue, 27 Jan 2015 01:49:56 +0000YishanTue, 27 Jan 2015 01:49:56 +0000#1204332Looking for commercial kitchen space in the Bay Area! http://www.cheftalk.com/t/84466/looking-for-commercial-kitchen-space-in-the-bay-area "I know most of the well-known ones through research, but they seem far too expensive at..."threadTue, 27 Jan 2015 01:47:30 +0000YishanTue, 27 Jan 2015 01:47:30 +0000#1204328Fresh Sausage Questionhttp://www.cheftalk.com/t/84459/fresh-sausage-question "Hi all!   We are putting a fresh sausage on the menu, in patty form, cooked on the..."threadMon, 26 Jan 2015 18:55:36 +0000Chezj023Mon, 26 Jan 2015 18:55:36 +0000#1204185Bread service.....http://www.cheftalk.com/t/84415/bread-service "I am the pastry chef at a 100 seat, fine dining restaurant in New Orleans. I roll out..."threadSun, 25 Jan 2015 00:09:24 +0000NOLApastrygirlSun, 25 Jan 2015 00:09:24 +0000#1203623Anyone brave/unconventional with their opening hours?http://www.cheftalk.com/t/84413/anyone-brave-unconventional-with-their-opening-hours "I'm well into my forth year of operating and cheffing at my small "seasonal & regional"..."threadSat, 24 Jan 2015 20:33:11 +0000ReckySat, 24 Jan 2015 20:33:11 +0000#1203601BINDING VEGETARIAN BURGERhttp://www.cheftalk.com/t/84408/binding-vegetarian-burger "Hello all, I am having trouble binding my veggie burger, I am set on chickpeas with..."threadSat, 24 Jan 2015 01:03:15 +0000frankie007Sat, 24 Jan 2015 01:03:15 +0000#1203451 light use sous vide systemhttp://www.cheftalk.com/t/84401/light-use-sous-vide-system "What sous vide system in the 3 gallon range have you had success with. I am weighing..."threadFri, 23 Jan 2015 09:52:39 +00005959mikealFri, 23 Jan 2015 09:52:39 +0000#1203259A day in teh life, or how to use duct tape in the kitchen...http://www.cheftalk.com/t/84365/a-day-in-teh-life-or-how-to-use-duct-tape-in-the-kitchen " Yesterday, at 13:47 hrs...   (my partner) "Get in the kitchen, now!" (Me)..."threadThu, 22 Jan 2015 03:26:17 +0000foodpumpThu, 22 Jan 2015 03:26:17 +0000#1202865Themes for V-day dinner tasting?http://www.cheftalk.com/t/84362/themes-for-v-day-dinner-tasting "Any clever ideas for fun valentines themes? We're pitching 'anti-valentines', macabre,..."threadWed, 21 Jan 2015 20:56:25 +0000alaminuteWed, 21 Jan 2015 20:56:25 +0000#1202772Compact Refrigeration for Commercial Kitchenhttp://www.cheftalk.com/t/84345/compact-refrigeration-for-commercial-kitchen "Hi chefs,   I'm moving a bakery operation into an historic building with a very..."threadTue, 20 Jan 2015 13:27:50 +0000Alisha NicoleTue, 20 Jan 2015 13:27:50 +0000#1202436should i get a new jobhttp://www.cheftalk.com/t/84315/should-i-get-a-new-job "Long story short: I finished all of the training i want to have at my restaurant so..."threadSat, 17 Jan 2015 13:52:08 +0000asapoctopusSat, 17 Jan 2015 13:52:08 +0000#1201445Steak Tartar http://www.cheftalk.com/t/84281/steak-tartar "I'm starting a late night bar menu 4 days per week 3 hours per day. Im planning on..."threadThu, 15 Jan 2015 06:51:15 +0000chefJeff808Thu, 15 Jan 2015 06:51:15 +0000#1200642How long should a line cook work before asking for a pay raise?http://www.cheftalk.com/t/84279/how-long-should-a-line-cook-work-before-asking-for-a-pay-raise "Got a pay raise after the initial 30 day probation period.    I'm an extremely..."threadThu, 15 Jan 2015 05:02:39 +0000westbigballinThu, 15 Jan 2015 05:02:39 +0000#1200632Prime Ribhttp://www.cheftalk.com/t/84272/prime-rib "We cook 2 entire rib roasts for a special dinner once a month at the facility I work..."threadWed, 14 Jan 2015 16:10:54 +0000Barry CarltonWed, 14 Jan 2015 16:10:54 +0000#1200446WEEKLY COOKING SERVICEhttp://www.cheftalk.com/t/84261/weekly-cooking-service "I was asked to cook in 1 day a whole week menu for a couple so they can have it ready..."threadTue, 13 Jan 2015 20:18:48 +0000devaTue, 13 Jan 2015 20:18:48 +0000#1200188kitchen management textbook http://www.cheftalk.com/t/84257/kitchen-management-textbook "I'm trying to self educate on kitchen management,,, I'm trying to find like a kitchen..."threadTue, 13 Jan 2015 15:49:33 +0000steph001Tue, 13 Jan 2015 15:49:33 +0000#1200115Like minded peoplehttp://www.cheftalk.com/t/84253/like-minded-people "Hi all. I wanted to say how great it is to find, and join, a great community of like..."threadTue, 13 Jan 2015 12:23:39 +0000rocknrollcatTue, 13 Jan 2015 12:23:39 +0000#1200041Searching for a product....HELP!!!!http://www.cheftalk.com/t/84252/searching-for-a-product-help "We are a fan of that Swiss air-dried cured beef called Bundnerfleisch. We used to get..."threadTue, 13 Jan 2015 11:52:46 +0000ChefrossTue, 13 Jan 2015 11:52:46 +0000#1200023Seeking a position in the states for a South African citizen!http://www.cheftalk.com/t/84234/seeking-a-position-in-the-states-for-a-south-african-citizen "Well, I think it's quite obvious! I want to make a name for myself, working alongside..."threadSun, 11 Jan 2015 20:40:55 +0000JeandreSun, 11 Jan 2015 20:40:55 +0000#1199497It amazes me how many customers say thishttp://www.cheftalk.com/t/84227/it-amazes-me-how-many-customers-say-this "It's amazes how many customers say How can it so long to cook my food. They don't..."threadSun, 11 Jan 2015 13:38:28 +0000ChrisBristolSun, 11 Jan 2015 13:38:28 +0000#1199364Losing the passion!http://www.cheftalk.com/t/84222/losing-the-passion "**TEXT REMOVED**   <sync error> javascript interruption "threadSat, 10 Jan 2015 23:09:05 +0000JeandreSat, 10 Jan 2015 23:09:05 +0000#1199211wholesale client non-paymenthttp://www.cheftalk.com/t/84210/wholesale-client-non-payment "I see there've been some threads regarding non-payment, but nothing that really..."threadSat, 10 Jan 2015 02:09:34 +0000Alisha NicoleSat, 10 Jan 2015 02:09:34 +0000#1198899FINALLY GOING TO GET EXPERIENCE!!!!http://www.cheftalk.com/t/84188/finally-going-to-get-experience "I joined a culinary staffing company that does shows and events in the bay area.  My..."threadThu, 08 Jan 2015 23:26:38 +0000EtherialThu, 08 Jan 2015 23:26:38 +0000#1198502Personal Chefhttp://www.cheftalk.com/t/84186/personal-chef "Hello fellow cooks out there.  I reside in the Miami area.  I will be be cooking for an..."threadThu, 08 Jan 2015 19:06:15 +0000NikisCucinaThu, 08 Jan 2015 19:06:15 +0000#1198450Ninja Blender for a pastry shop?http://www.cheftalk.com/t/84158/ninja-blender-for-a-pastry-shop "Hi, i am opening a pastry shop and im deciding witch blender to buy. I will be blending..."threadWed, 07 Jan 2015 14:28:39 +0000JorgeCompresWed, 07 Jan 2015 14:28:39 +0000#1198050Working Offshore...http://www.cheftalk.com/t/84156/working-offshore "There are a lot of job opportunities in the Gulf working offshore in the kitchen. I am..."threadWed, 07 Jan 2015 13:48:37 +0000markherm13Wed, 07 Jan 2015 13:48:37 +0000#1198018Prepping Chicken Cordon Bleuhttp://www.cheftalk.com/t/84135/prepping-chicken-cordon-bleu "just wondering how you guys have had them prepped, ive never worked with them in a..."threadWed, 07 Jan 2015 06:22:19 +0000whiskytangoWed, 07 Jan 2015 06:22:19 +0000#1197914Spherification Help?http://www.cheftalk.com/t/84134/spherification-help "whats everybodys opinion on shelf life for spehricated items, as in once plated how..."threadWed, 07 Jan 2015 05:31:41 +0000joel23Wed, 07 Jan 2015 05:31:41 +0000#1197903Why are local produce so hard to get into food establishment?http://www.cheftalk.com/t/84127/why-are-local-produce-so-hard-to-get-into-food-establishment "Just a few questions for professional chefs when creating their menu items.    -How..."threadTue, 06 Jan 2015 22:16:16 +0000FlourdustTue, 06 Jan 2015 22:16:16 +0000#11978214-5-6 course meals and morehttp://www.cheftalk.com/t/84125/4-5-6-course-meals-and-more " Hello Chefs I am the wife of a chef..oh the joy! Lol.. he has applied for executive..."threadTue, 06 Jan 2015 18:25:22 +0000thechefswifeTue, 06 Jan 2015 18:25:22 +0000#1197736CHEF WANTED FOR NEW POP-UP RESTAURANT IN LONDONhttp://www.cheftalk.com/t/84124/chef-wanted-for-new-pop-up-restaurant-in-london "Looking for a talented, creative and passionate chef to work on a pop-up restaurant..."threadTue, 06 Jan 2015 16:32:13 +0000James PurdieTue, 06 Jan 2015 16:32:13 +0000#1197700Chef/Partner for Queens Pubhttp://www.cheftalk.com/t/84117/chef-partner-for-queens-pub "I am opening a pub in Ridgewood, Queens and am looking for a young chef  to partner..."threadMon, 05 Jan 2015 21:22:15 +0000jamestiberiusMon, 05 Jan 2015 21:22:15 +0000#1197390Alternative Covers for steam table panshttp://www.cheftalk.com/t/84115/alternative-covers-for-steam-table-pans "Hey everyone,   Been quite a while since I've been on here, looking to me a more..."threadMon, 05 Jan 2015 20:33:54 +0000TallGuyMon, 05 Jan 2015 20:33:54 +0000#1197367Hiring Exec Chef?http://www.cheftalk.com/t/83479/hiring-exec-chef "   I currently work in a restaurant with my family. Its a BBQ/Ribs joint with live..."threadFri, 02 Jan 2015 14:29:10 +0000honduranheatFri, 02 Jan 2015 14:29:10 +0000#1195579Confusing Managementhttp://www.cheftalk.com/t/83473/confusing-management "Alright, I know that this is not a new problem for many of you but for me it is. About..."threadFri, 02 Jan 2015 03:00:12 +0000VegasCulinarianFri, 02 Jan 2015 03:00:12 +0000#1195417