ChefTalk.com - Professional Food Service - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Mon, 29 May 2017 09:21:18 +0000Pizza in the Combi Oven?http://www.cheftalk.com/t/92370/pizza-in-the-combi-oven "First, I have extensive pizza experience, so I know pizza. I was CdP of the pizza..."threadMon, 29 May 2017 09:21:18 +0000ChefBruzMon, 29 May 2017 09:21:18 +0000#1399630Re-stacking Ovenshttp://www.cheftalk.com/t/92369/re-stacking-ovens "We are in the process of setting up a new kitchen and have recently purchsed a used..."threadMon, 29 May 2017 02:26:59 +0000FatcookMon, 29 May 2017 02:26:59 +0000#1399621Red Writing Hoodhttp://www.cheftalk.com/t/92365/red-writing-hood "So, first off, big thanks to this forum and especially those folks on here who are..."threadSat, 27 May 2017 14:10:30 +0000IceMan82Sat, 27 May 2017 14:10:30 +0000#1399452Commercial Kitchen For Rent Downtown/South Central Ave in Los Angeleshttp://www.cheftalk.com/t/92364/commercial-kitchen-for-rent-downtown-south-central-ave-in-los-angeles "Recently back on the market, Small Commercial Kitchen for rent.   Located in South/East..."threadSat, 27 May 2017 05:54:00 +0000BRCKitchenSat, 27 May 2017 05:54:00 +0000#1399415How to master garde manger stationhttp://www.cheftalk.com/t/92363/how-to-master-garde-manger-station "So I got my first job as a line cook working the salad/cold app/desert station at a..."threadSat, 27 May 2017 04:20:53 +0000elliot782Sat, 27 May 2017 04:20:53 +0000#1399413wild boar bacon...what to do?http://www.cheftalk.com/t/92355/wild-boar-bacon-what-to-do "As the title implies, I have the good fortune of being in posession of about 7 pounds..."threadThu, 25 May 2017 22:24:05 +0000CapeCodChefThu, 25 May 2017 22:24:05 +0000#1399274new job, new placehttp://www.cheftalk.com/t/92352/new-job-new-place "So i'm starting a new job for a new company and they want me to write all the menus for..."threadWed, 24 May 2017 14:26:29 +0000Naika LombardWed, 24 May 2017 14:26:29 +0000#1399048 New Job, New kitchenhttp://www.cheftalk.com/t/92343/new-job-new-kitchen "I've recently just started a new job in a restaurant, I was working in a pub before for..."threadTue, 23 May 2017 20:04:27 +0000VickiJaneTue, 23 May 2017 20:04:27 +0000#1398851Phones in the kitchen?http://www.cheftalk.com/t/92325/phones-in-the-kitchen "Need your input on this, what are your house policies on phones in the kitchen, ..."threadWed, 17 May 2017 18:21:36 +0000foodpumpWed, 17 May 2017 18:21:36 +0000#1398250How was mother's day for everyone?http://www.cheftalk.com/t/92312/how-was-mothers-day-for-everyone "I am a shell of a human today. No show staff, multiple parties on Saturday erasing prep..."threadMon, 15 May 2017 17:49:15 +0000ChefonfireMon, 15 May 2017 17:49:15 +0000#1397955Selling Pulled Pork at a fair.http://www.cheftalk.com/t/92310/selling-pulled-pork-at-a-fair "My BBQ takeout restaurant has been open for almost a year now and we are doing..."threadMon, 15 May 2017 13:58:55 +0000DutchnessMon, 15 May 2017 13:58:55 +0000#1397929How to use inverted sugarhttp://www.cheftalk.com/t/92308/how-to-use-inverted-sugar "Hi guys, lately I wanted to try to use inverted sugar to stabilize ice creams and..."threadMon, 15 May 2017 09:23:26 +0000Santesson89Mon, 15 May 2017 09:23:26 +0000#1397885Ideas for sauces for fishhttp://www.cheftalk.com/t/92307/ideas-for-sauces-for-fish "Hi chefs! I'm participating in a competition in September and I'd like some ideas for..."threadMon, 15 May 2017 07:25:54 +0000cysoonMon, 15 May 2017 07:25:54 +0000#139788111 weeks, menu changed, off and runnin'http://www.cheftalk.com/t/92287/11-weeks-menu-changed-off-and-runnin "So 11 weeks in to my first gig as a chef after 20 years of working in kitchens. So far,..."threadSat, 13 May 2017 13:29:04 +0000IceMan82Sat, 13 May 2017 13:29:04 +0000#1397575Help and advice!http://www.cheftalk.com/t/92286/help-and-advice "Ok so i'll try to make this short. I got offered a job from a 2 michelin starred place..."threadSat, 13 May 2017 07:47:17 +0000HelloTheGuySat, 13 May 2017 07:47:17 +0000#1397542Catering Prime Ribhttp://www.cheftalk.com/t/92280/catering-prime-rib "So for any of you that do Prime rib catering, what has been the best way for..."threadFri, 12 May 2017 22:11:24 +0000JeffCatersFri, 12 May 2017 22:11:24 +0000#1397477Hiring Pastry Chef for Italian and French Pasties and Dessertshttp://www.cheftalk.com/t/92277/hiring-pastry-chef-for-italian-and-french-pasties-and-desserts "Cafe Frutta Fresca Gelato, a gelato and Italian cuisine cafe, in coastal NC, Sneads..."threadFri, 12 May 2017 16:18:27 +0000lmeetingFri, 12 May 2017 16:18:27 +0000#1397437How to treat a bad burn?http://www.cheftalk.com/t/92270/how-to-treat-a-bad-burn "I burnt my left hand cleaning the flat top grill today. It kills if it touches air. I..."threadThu, 11 May 2017 21:11:53 +0000BloodyMaryThu, 11 May 2017 21:11:53 +0000#1397279Rational oven help http://www.cheftalk.com/t/92260/rational-oven-help "Good afternoon all, I've had a lot of issues with this combi oven and after going back..."threadTue, 09 May 2017 18:41:03 +0000Jercooks845Tue, 09 May 2017 18:41:03 +0000#1396964Where to Learn Professional Menu Item Pickupshttp://www.cheftalk.com/t/92223/where-to-learn-professional-menu-item-pickups "I work in a restaurant that produces a very specific type of food and would like to..."threadThu, 04 May 2017 18:14:32 +0000hotsawceThu, 04 May 2017 18:14:32 +0000#1396247Advice on More Credentials for Publishinghttp://www.cheftalk.com/t/92215/advice-on-more-credentials-for-publishing "I need advice.  I want to publish to hit a niche in the health/ nutritional side of..."threadWed, 03 May 2017 17:23:11 +0000Chef107Wed, 03 May 2017 17:23:11 +0000#1396104Sliders Question?http://www.cheftalk.com/t/92210/sliders-question "When Catering any sort of event do caterers usually figure 2 sliders per person, or..."threadTue, 02 May 2017 23:50:36 +0000Marrey25Tue, 02 May 2017 23:50:36 +0000#1395979Need some advisehttp://www.cheftalk.com/t/92209/need-some-advise "Hello there. I need some advise please. So here's the situation I am 20 years old have..."threadTue, 02 May 2017 23:04:04 +0000Chef JPTue, 02 May 2017 23:04:04 +0000#1395978The business side of being a chef...http://www.cheftalk.com/t/92208/the-business-side-of-being-a-chef "I've joined here and have been lurking for quite a long time, and I don't see a lot..."threadTue, 02 May 2017 19:46:23 +0000BoNNJTue, 02 May 2017 19:46:23 +0000#1395966Any stores sell molecule r refills??http://www.cheftalk.com/t/92203/any-stores-sell-molecule-r-refills "I'm just wondering if anyone's had any experience with buying this stuff from..."threadTue, 02 May 2017 01:12:56 +0000chefestogTue, 02 May 2017 01:12:56 +0000#1395797Absorbent pads for row fish and meathttp://www.cheftalk.com/t/92195/absorbent-pads-for-row-fish-and-meat "HI guys.     I am looking for a meat and fish absorbent pads indicated for kitchens...."threadMon, 01 May 2017 09:00:37 +0000FlavioMoreiraMon, 01 May 2017 09:00:37 +0000#1395684ways to practice knife skills?http://www.cheftalk.com/t/92193/ways-to-practice-knife-skills "I applied to be a line cook at a local nice restaurant in town recently in person..."threadSun, 30 Apr 2017 22:14:31 +0000elliot782Sun, 30 Apr 2017 22:14:31 +0000#1395627Franchising http://www.cheftalk.com/t/92192/franchising "After 17 years in business, my product, Greek food, is finally ready to make the big..."threadSun, 30 Apr 2017 21:27:30 +0000peristeri62Sun, 30 Apr 2017 21:27:30 +0000#1395623What separates a good chef from a great chef?http://www.cheftalk.com/t/92186/what-separates-a-good-chef-from-a-great-chef "As tickets get fired and adrenaline kicks in, I can feel a certain level of addiction..."threadSat, 29 Apr 2017 13:47:10 +0000Chef BrahSat, 29 Apr 2017 13:47:10 +0000#1395484Quick Pickups for Starters in a Hot Oven!http://www.cheftalk.com/t/92174/quick-pickups-for-starters-in-a-hot-oven "Hey All,   I am going to be making pizza in a very hot oven (700+ degrees) and would..."threadFri, 28 Apr 2017 03:08:34 +0000hotsawceFri, 28 Apr 2017 03:08:34 +0000#1395232Kids birthday cateringhttp://www.cheftalk.com/t/92169/kids-birthday-catering "'ve never done finger foods so I just want to make sure it's right. 50 people, how..."threadThu, 27 Apr 2017 21:32:30 +0000thedragonThu, 27 Apr 2017 21:32:30 +0000#1395171EGGShttp://www.cheftalk.com/t/92137/eggs "ok chefs  i am having one hell of a time peeling hard cooled eggs.  any tips??  wait be..."threadSun, 23 Apr 2017 23:40:08 +0000ldiatoneSun, 23 Apr 2017 23:40:08 +0000#1394115How to deal with groups and (partial) no-shows?http://www.cheftalk.com/t/92131/how-to-deal-with-groups-and-partial-no-shows "Hi everybody,   why are groups of customers such a PITA? I don't seem to be alone in..."threadSun, 23 Apr 2017 14:22:11 +0000ReckySun, 23 Apr 2017 14:22:11 +0000#1394033Got to read the comments in this recipehttp://www.cheftalk.com/t/92127/got-to-read-the-comments-in-this-recipe "civilians are hilarious, you've got to read the..."threadSun, 23 Apr 2017 04:32:39 +0000ChefBruzSun, 23 Apr 2017 04:32:39 +0000#1393974Starting a cafehttp://www.cheftalk.com/t/92121/starting-a-cafe "Hey everybody! I just recently got a call of a lifetime (thus far in my life at least)...."threadSat, 22 Apr 2017 05:56:07 +0000ChefJess606Sat, 22 Apr 2017 05:56:07 +0000#1393787Proper or Recommended setting for walk-in Mechanical Defrost Timerhttp://www.cheftalk.com/t/92120/proper-or-recommended-setting-for-walk-in-mechanical-defrost-timer "Not really sure where to post technical questions, hope someone can help.   First the..."threadSat, 22 Apr 2017 05:47:08 +0000DesdinovaSat, 22 Apr 2017 05:47:08 +0000#1393786Sous Vide & TV Chefshttp://www.cheftalk.com/t/92111/sous-vide-tv-chefs "I'm a home cook. I've done sous vide a bit and understand the process and theory behind..."threadThu, 20 Apr 2017 20:55:44 +0000-bc-Thu, 20 Apr 2017 20:55:44 +0000#1393614Seeking Return To The Restaurant Worldhttp://www.cheftalk.com/t/92106/seeking-return-to-the-restaurant-world "I left restaurants and went into the world of corporate dining following the murder of..."threadThu, 20 Apr 2017 03:41:18 +0000chefnhustleThu, 20 Apr 2017 03:41:18 +0000#1393435Zen And The Act Of Prep Cookinghttp://www.cheftalk.com/t/92104/zen-and-the-act-of-prep-cooking "I pat-tied out 50# of hamburger this afternoon.The owner said to me today 'You are the..."threadWed, 19 Apr 2017 21:50:11 +0000PeachcreekWed, 19 Apr 2017 21:50:11 +0000#1393392PETITE FOUR PRICING ?http://www.cheftalk.com/t/92100/petite-four-pricing " what do you guys charge for petite fours ? Do you charge by the piece or the dozen ?..."threadWed, 19 Apr 2017 16:01:07 +0000pjm333Wed, 19 Apr 2017 16:01:07 +0000#1393360Summer kitchen jobs in Northern Californiahttp://www.cheftalk.com/t/92095/summer-kitchen-jobs-in-northern-california "I am looking to fill 1 Head Cook and 3 Prep Cook positions at Oakland Feather River..."threadWed, 19 Apr 2017 03:45:30 +0000SeabeeCookWed, 19 Apr 2017 03:45:30 +0000#1393291Discount formathttp://www.cheftalk.com/t/92093/discount-format "When do you start giving discounts based on total covers? I have many items on my menu..."threadTue, 18 Apr 2017 22:42:09 +0000RochTue, 18 Apr 2017 22:42:09 +0000#1393220Question About Interning in the US - How to get a visa?http://www.cheftalk.com/t/92075/question-about-interning-in-the-us-how-to-get-a-visa "Hi everyone,   I wanted to ask those who are in the business about how to start..."threadSat, 15 Apr 2017 14:09:21 +0000SedefSat, 15 Apr 2017 14:09:21 +0000#1392689Outside Event Deep Frying -- Any Advice?http://www.cheftalk.com/t/92073/outside-event-deep-frying-any-advice "I have a off site (but site accessable) event coming up.  I am considering doing..."threadSat, 15 Apr 2017 11:21:32 +0000AllanMcPhersonSat, 15 Apr 2017 11:21:32 +0000#1392668Help with identify method of preserv fishhttp://www.cheftalk.com/t/92070/help-with-identify-method-of-preserv-fish "   hey guys.anyone familiar with this method of preserve fish fillets?and if so can..."threadSat, 15 Apr 2017 07:33:51 +0000varnavasSat, 15 Apr 2017 07:33:51 +0000#1392648What is wrong with people ? http://www.cheftalk.com/t/92068/what-is-wrong-with-people "Yeah, I know.. leading title..   Seriously though.  How can so many people be so rude..."threadFri, 14 Apr 2017 23:39:51 +0000DesdinovaFri, 14 Apr 2017 23:39:51 +0000#1392612what is the best mandoline for a professional kitchen?http://www.cheftalk.com/t/92056/what-is-the-best-mandoline-for-a-professional-kitchen "I am looking for a quality mandoline slicer for my restaurant. I have used many..."threadThu, 13 Apr 2017 05:26:49 +0000mclainThu, 13 Apr 2017 05:26:49 +0000#1392358Chef position available in Buddhist retreat centre: Pagosa Springs, Coloradohttp://www.cheftalk.com/t/92053/chef-position-available-in-buddhist-retreat-centre-pagosa-springs-colorado "Tara Mandala Retreat Center Seasonal Kitchen Crew Member:  Cook    Estimated dates..."threadTue, 11 Apr 2017 23:29:15 +0000MaMaitreyiTue, 11 Apr 2017 23:29:15 +0000#1392247New Kitchen Set Uphttp://www.cheftalk.com/t/92050/new-kitchen-set-up "Hello. I am opening a small bakery & cafe / quick serve restaurant.  I've set up my..."threadTue, 11 Apr 2017 18:15:23 +0000backtobasics2Tue, 11 Apr 2017 18:15:23 +0000#1392213catering software reviews?http://www.cheftalk.com/t/92039/catering-software-reviews "I have a consulting client considering Caterease,    I've searched forums for various..."threadMon, 10 Apr 2017 15:32:11 +0000DaniBMon, 10 Apr 2017 15:32:11 +0000#1392005