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New Cooking Information?

post #1 of 13
Thread Starter 

Hi All.

 

Curious as to where everybody on here finds, reads, obtains new cooking info?  Stuff about trends, new techniques, new ingredients?  I know about Food Arts and obviously this site. 

 

Thanks!

 

Jason

post #2 of 13

Buying cookbooks. Usually as they are released.

post #3 of 13

Try looking into magazines from the culinary world:

 

Sante"

Professional Hospitality

Art Culinaire

Food and Wine

 

Just to name a few.

post #4 of 13

Food Republic

Lucky Peach, either online or in print. The print edition is amazingly well produced!

The Braiser

First We Feast

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #5 of 13
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
Reply
post #6 of 13
Obligatory chefsteps
post #7 of 13
Thread Starter 

thank you all, some great places to start.

post #8 of 13

One other magazine that I didn't see anyone list is Plate... plateonline.com... similar to Food Arts, free to culinarians.

 

EDIT: I apologize after I posted this I noticed that @cheflayne posted a link to the site also 

post #9 of 13

Also not mentioned; 'So good' magazine. It's a pastry magazine but it's really well done. Specifically done for professionals.

 

What style of food do you do? There have been a lot of great cookbooks released recently.

post #10 of 13

Ideas in Food...best blog going

 

I don't read as much anymore......between the baby, the business......my time goes into a blackhole and never seems to come back.....and I have a growing stack of cooing related books that I need to get through.

post #11 of 13

On line, word of mouth and trade magazines

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #12 of 13

As well as the ones already mentioned, I love the personal ones written by individual chefs. Top three are: Kitchen Ninja, ChadZilla and LineCook.

 

They all haven't been updated for a while but the ideas, insight and anecdotes are fantastic for a shoemaker like myself! :)

post #13 of 13
google herve this :P
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