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, 05 May 2016 01:02:52 +0000Restaurant Concept Where Cooks Earn $20/Hrhttp://www.cheftalk.com/t/89399/restaurant-concept-where-cooks-earn-20-hr "I recently sold a 32 seat restaurant in New England. My small staff of cooks was..."threadWed, 04 May 2016 20:56:41 +0000MaxSWed, 04 May 2016 20:56:41 +0000#1327960...2 years Laterhttp://www.cheftalk.com/t/89397/2-years-later "I started a post 2 years ago when I first found this site. I posted a brief..."threadWed, 04 May 2016 18:46:10 +0000triddick1Wed, 04 May 2016 18:46:10 +0000#1327917Omelet production: Cheap pans o' plenty or sparing high quality cookwear?http://www.cheftalk.com/t/89393/omelet-production-cheap-pans-o-plenty-or-sparing-high-quality-cookwear "My cooks are brutal on pans. We're a small cafe who specializes in pan omelets and..."threadWed, 04 May 2016 02:37:57 +0000CapeCodChefWed, 04 May 2016 02:37:57 +0000#1327742Used equipment http://www.cheftalk.com/t/89390/used-equipment "Anyone know of website that list average prices on used equipment."threadTue, 03 May 2016 21:12:30 +0000picase55Tue, 03 May 2016 21:12:30 +0000#1327674Commercial kitchen sharing Palm Beach or Broward Counties. http://www.cheftalk.com/t/89388/commercial-kitchen-sharing-palm-beach-or-broward-counties "Cold sandwich prep and cooler and freezer space. "threadTue, 03 May 2016 17:58:22 +0000altesTue, 03 May 2016 17:58:22 +0000#1327616Cook cupcakes in a Frima http://www.cheftalk.com/t/89387/cook-cupcakes-in-a-frima "Hi Please could anyone give me any advice or tips on cooking cupcakes in a Frima Combi..."threadTue, 03 May 2016 17:17:35 +0000MathildaTue, 03 May 2016 17:17:35 +0000#1327603Getting to know Hong Kong.http://www.cheftalk.com/t/89382/getting-to-know-hong-kong "Hey Guys   I will be moving to Hong Kong in these coming months and I will be opening..."threadTue, 03 May 2016 08:39:11 +0000mgm0Tue, 03 May 2016 08:39:11 +0000#1327463Caterer doing personal chef meals- how to cost outhttp://www.cheftalk.com/t/89372/caterer-doing-personal-chef-meals-how-to-cost-out "I am a small scale caterer, I have no staff, do everything myself--mostly small..."threadMon, 02 May 2016 15:02:17 +0000VphilMon, 02 May 2016 15:02:17 +0000#1327330Pastry Chef Salary - Can I negotiate???http://www.cheftalk.com/t/89371/pastry-chef-salary-can-i-negotiate "Hi everyone   I am graduating from culinary school (Johnson & Wales) with a bachelor..."threadMon, 02 May 2016 12:08:54 +0000gejufanMon, 02 May 2016 12:08:54 +0000#1327301Brown stock and gravy advicehttp://www.cheftalk.com/t/89365/brown-stock-and-gravy-advice "Hello I did start a similar thread about a year ago but I can't find it. Anyway I..."threadSun, 01 May 2016 21:13:51 +0000ChrisBristolSun, 01 May 2016 21:13:51 +0000#1327185Banqueting or catering experienceshttp://www.cheftalk.com/t/89356/banqueting-or-catering-experiences "So I realized the majority of threads here are more to ala carte working the line but..."threadSat, 30 Apr 2016 10:32:27 +0000cysoonSat, 30 Apr 2016 10:32:27 +0000#1326933Big changes for exempt employees?http://www.cheftalk.com/t/89354/big-changes-for-exempt-employees "Just wondering what everyone's take is on the proposed changes to the way exempt..."threadSat, 30 Apr 2016 03:56:42 +0000PhaedrusSat, 30 Apr 2016 03:56:42 +0000#1326908Food Trucks in River Forest, Illinois areahttp://www.cheftalk.com/t/89339/food-trucks-in-river-forest-illinois-area "I apologize if this is in the wrong forum but I imagine a moderator will move it, if..."threadWed, 27 Apr 2016 19:25:15 +0000rpooleyWed, 27 Apr 2016 19:25:15 +0000#1326597The Menus of Yesteryear.http://www.cheftalk.com/t/89337/the-menus-of-yesteryear "It's interesting to see the menus and prices in some top restaurants from yesteryear to..."threadWed, 27 Apr 2016 16:19:57 +0000ChefBillyBWed, 27 Apr 2016 16:19:57 +0000#1326566Porchettahttp://www.cheftalk.com/t/89333/porchetta "I have been deboning and opening shoulders for porchetta. Salt and season let the salt..."threadWed, 27 Apr 2016 11:12:53 +00005959mikealWed, 27 Apr 2016 11:12:53 +0000#1326487Diet Dilemmahttp://www.cheftalk.com/t/89325/diet-dilemma "So I will soon be participating in a marathon and i am putting myself on the caveman..."threadTue, 26 Apr 2016 03:06:04 +0000The noviceTue, 26 Apr 2016 03:06:04 +0000#1326230Cooking breakfasthttp://www.cheftalk.com/t/89314/cooking-breakfast "Breakfast is my favorite meal. I love to eat out for breakfast. I have been in many..."threadMon, 25 Apr 2016 12:47:21 +0000ChefrossMon, 25 Apr 2016 12:47:21 +0000#1326100PRIVATE DINING RATES-FLORIDA Gulf Coasthttp://www.cheftalk.com/t/89313/private-dining-rates-florida-gulf-coast "Hi Everyone, I need some help.  What to charge has always been a tough one.   Ten plus..."threadMon, 25 Apr 2016 12:37:50 +0000normalinMon, 25 Apr 2016 12:37:50 +0000#1326099Pizzas, Squares and Circleshttp://www.cheftalk.com/t/89296/pizzas-squares-and-circles "Hey everyone, these forums are so helpful! I'm going to be starting my own pizza shop..."threadFri, 22 Apr 2016 15:49:14 +0000ChefZackFri, 22 Apr 2016 15:49:14 +0000#1325564Text Scamshttp://www.cheftalk.com/t/89291/text-scams "I was just contacted via text message for a large catering order with poor grammar and..."threadFri, 22 Apr 2016 01:39:08 +0000pboyczukFri, 22 Apr 2016 01:39:08 +0000#1325398Weighing ingredientshttp://www.cheftalk.com/t/89280/weighing-ingredients "     I happen to own a commercial bakers balance scale. As I won't be using it, I have..."threadWed, 20 Apr 2016 20:04:19 +0000chefwriterWed, 20 Apr 2016 20:04:19 +0000#1325135Fish or seafood appetizerhttp://www.cheftalk.com/t/89266/fish-or-seafood-appetizer "I am putting together a menu for an app party for 80-100. The client would like 4..."threadMon, 18 Apr 2016 19:34:29 +0000Erin HessMon, 18 Apr 2016 19:34:29 +0000#1324155My sauce keeps on breaking after a couple days in the fridgehttp://www.cheftalk.com/t/89263/my-sauce-keeps-on-breaking-after-a-couple-days-in-the-fridge "I make a garlic sauce called 'toum' that compliments our shawarma, its an emulsion made..."threadMon, 18 Apr 2016 17:03:12 +0000The noviceMon, 18 Apr 2016 17:03:12 +0000#1324078Personal chefhttp://www.cheftalk.com/t/89262/personal-chef "After years of working on restaurants and Hotels I really think I would like to give..."threadMon, 18 Apr 2016 16:51:51 +0000Chef Chris BritMon, 18 Apr 2016 16:51:51 +0000#1324073From scrach or out of the boxhttp://www.cheftalk.com/t/89257/from-scrach-or-out-of-the-box " A discussion has been taking place in another thread.  The moderator asked that we..."threadMon, 18 Apr 2016 13:15:44 +0000JimyraMon, 18 Apr 2016 13:15:44 +0000#1324005Frangi tart base lifting when bakinghttp://www.cheftalk.com/t/89256/frangi-tart-base-lifting-when-baking "My frangi tarts have a problem where the base is lifting off the sheet, creating a..."threadMon, 18 Apr 2016 12:52:29 +0000nezaboyMon, 18 Apr 2016 12:52:29 +0000#1324003How Long (for you) Before Mastering Stoneshttp://www.cheftalk.com/t/89249/how-long-for-you-before-mastering-stones "How many months or years? How many knives and stones did you crap up in the process?"threadMon, 18 Apr 2016 01:43:15 +0000rndmchefMon, 18 Apr 2016 01:43:15 +0000#1323915Spring Menuhttp://www.cheftalk.com/t/89246/spring-menu "You guys and gals have anything fun coming up for Springtime? I'm in the NE so we are..."threadSun, 17 Apr 2016 17:33:14 +0000SomedaySun, 17 Apr 2016 17:33:14 +0000#1323841I NEED COMMERCIAL KITCHEN FOR RENT IN SAN ANTONIO TX.http://www.cheftalk.com/t/89237/i-need-commercial-kitchen-for-rent-in-san-antonio-tx "I NEED COMMERCIAL KITCHEN FOR RENT IN SAN ANTONIO TX.... APPRECIATE IF YOU CAN HELP ME. "threadFri, 15 Apr 2016 15:54:13 +0000canacheelieeFri, 15 Apr 2016 15:54:13 +0000#1323482A question about Job Posting and respondinghttp://www.cheftalk.com/t/89235/a-question-about-job-posting-and-responding "As a consultant, I often scan the local Job postings in our field. Many times I see..."threadFri, 15 Apr 2016 14:22:05 +0000Justa ChefFri, 15 Apr 2016 14:22:05 +0000#1323453Advice on the running of a kitchenhttp://www.cheftalk.com/t/89233/advice-on-the-running-of-a-kitchen "Hi I would really appreciate some advice please.  I have cooked and run a kitchen for..."threadFri, 15 Apr 2016 09:42:42 +0000MathildaFri, 15 Apr 2016 09:42:42 +0000#1323425Take the job with nice, aggressive advancement opportunity or the job with great benefits?http://www.cheftalk.com/t/89210/take-the-job-with-nice-aggressive-advancement-opportunity-or-the-job-with-great-benefits "Oh, great and powerful Chef Talk Forum... I once again turn to my peers for some..."threadTue, 12 Apr 2016 15:50:22 +0000Sherman452Tue, 12 Apr 2016 15:50:22 +0000#1322597New job as the Sous and I inherited a WAY out of whack food cost %http://www.cheftalk.com/t/89205/new-job-as-the-sous-and-i-inherited-a-way-out-of-whack-food-cost "I recently accepted the Sous Chef position in a high end professional kitchen, and..."threadTue, 12 Apr 2016 07:13:39 +0000ZaxmythTue, 12 Apr 2016 07:13:39 +0000#1322496Electric and Gas Costshttp://www.cheftalk.com/t/89201/electric-and-gas-costs "Hello all, I am exploring the probability of starting/buying an existing restaurant...."threadTue, 12 Apr 2016 02:57:26 +0000StephenGilliardTue, 12 Apr 2016 02:57:26 +0000#1322452Fallacy of Food Cost % and Monthly inventoryhttp://www.cheftalk.com/t/89189/fallacy-of-food-cost-and-monthly-inventory "Discussion for you guys and gals...   I've heard, throughout my cooking/chef career,..."threadSun, 10 Apr 2016 03:32:07 +0000SomedaySun, 10 Apr 2016 03:32:07 +0000#1322086Do you acknowledge receipt of a Resume?http://www.cheftalk.com/t/89175/do-you-acknowledge-receipt-of-a-resume "As someone who has been interviewing candidates for 30+ years I always have wondered if..."threadFri, 08 Apr 2016 15:54:24 +0000Justa ChefFri, 08 Apr 2016 15:54:24 +0000#1321718spliting and peeling nailshttp://www.cheftalk.com/t/89169/spliting-and-peeling-nails "Hi, As I work in the high volume restaurant, my nails started to split/peel, I mean,..."threadFri, 08 Apr 2016 05:14:24 +0000kbuffFri, 08 Apr 2016 05:14:24 +0000#1321633Entremet. http://www.cheftalk.com/t/89168/entremet "Hello, i am a new pastry cook i been talking to my chef trying to get him to work on..."threadFri, 08 Apr 2016 00:52:22 +0000afloresFri, 08 Apr 2016 00:52:22 +0000#1321583Please critique My Restaurant Idea, Menu, Example Recipeshttp://www.cheftalk.com/t/89163/please-critique-my-restaurant-idea-menu-example-recipes "This is what I want to open one day. I currently work as a line cook and working on..."threadThu, 07 Apr 2016 11:18:18 +0000ChefSlugThu, 07 Apr 2016 11:18:18 +0000#1321394Anyone here a Certified Dietary Manager?http://www.cheftalk.com/t/89152/anyone-here-a-certified-dietary-manager "I'm looking to learn a little bit about being a Certified Dietary Manager and would..."threadTue, 05 Apr 2016 20:45:50 +0000Sherman452Tue, 05 Apr 2016 20:45:50 +0000#1320805New Sous walking into a somewhat unknown work environment seeking some advice.http://www.cheftalk.com/t/89145/new-sous-walking-into-a-somewhat-unknown-work-environment-seeking-some-advice "Hey everyone, a few days ago I accepted an offer to become the Sous Chef in a high-end..."threadTue, 05 Apr 2016 01:00:14 +0000ZaxmythTue, 05 Apr 2016 01:00:14 +0000#1320474Good and Bad Knife Habits?http://www.cheftalk.com/t/89139/good-and-bad-knife-habits "So I am not completely new to cooking, I aided my grandmother in chopping slicing and..."threadMon, 04 Apr 2016 01:48:47 +0000MasonrkMon, 04 Apr 2016 01:48:47 +0000#1320237My first month working as a line cookhttp://www.cheftalk.com/t/89138/my-first-month-working-as-a-line-cook "HI, It's been one month I've worked at this restaurant. It's probably the most..."threadMon, 04 Apr 2016 00:34:05 +0000kbuffMon, 04 Apr 2016 00:34:05 +0000#13202353 stone sharpening systemhttp://www.cheftalk.com/t/89137/3-stone-sharpening-system "Hi, I used to have tons of stones, oil, water, Norton, diamond. What do you think of..."threadMon, 04 Apr 2016 00:21:37 +0000kbuffMon, 04 Apr 2016 00:21:37 +0000#1320232Best Way to Dry Produce (Lettuce, broccoli...etc.)http://www.cheftalk.com/t/89135/best-way-to-dry-produce-lettuce-broccoli-etc "Hi All!   What do you typically do to dry your produce (lettuce, broccoli,..."threadSun, 03 Apr 2016 22:35:35 +0000jonfieldsSun, 03 Apr 2016 22:35:35 +0000#1320200Best Food Processor or Equipment for Catering/Meal Deliveryhttp://www.cheftalk.com/t/89109/best-food-processor-or-equipment-for-catering-meal-delivery "I'm looking for the best food processor or multiple food processors (or any pieces of..."threadFri, 01 Apr 2016 19:33:21 +0000jonfieldsFri, 01 Apr 2016 19:33:21 +0000#1319712Can a Commercial Food Processor Replace The Need for A Prep Cook?http://www.cheftalk.com/t/89108/can-a-commercial-food-processor-replace-the-need-for-a-prep-cook "Just curious to those who has experience with commercial food processors in their..."threadFri, 01 Apr 2016 19:32:29 +0000jonfieldsFri, 01 Apr 2016 19:32:29 +0000#1319711Has anyone ever thought about walking away from this industry?http://www.cheftalk.com/t/89106/has-anyone-ever-thought-about-walking-away-from-this-industry "Just looking for some free form thinking... My husband, who is also a chef, and I..."threadFri, 01 Apr 2016 16:03:52 +0000Sherman452Fri, 01 Apr 2016 16:03:52 +0000#1319615Birote Mexican Sourdoughhttp://www.cheftalk.com/t/89102/birote-mexican-sourdough "Has anyone had experience making a birote sourdough (it's made with beer, lime and..."threadFri, 01 Apr 2016 09:40:24 +0000Chef Sherry VFri, 01 Apr 2016 09:40:24 +0000#1319548Executive Chef - little corn island, nicaraguahttp://www.cheftalk.com/t/89101/executive-chef-little-corn-island-nicaragua "I'm the executive chef of a small resort in Caribbean Nicaragua. I've been here for a..."threadFri, 01 Apr 2016 05:24:09 +0000YarggFri, 01 Apr 2016 05:24:09 +0000#1319539