Professional Chefs | Chef Forum

Professional quitter..

9

623

by retiredbaker

Question about why we heat the pan 'before' adding oil.

2

33

45K

by retiredbaker

Planning to Start New Restaurant

7

615

by retiredbaker

Large quantities of Nutmeg

6

203

What would you do??

12

1K

If you need to cool your soups try this cheap trick

5

896

Morel Mushrooms

CND
3 mo ago

2

347

by sauce_perigord

What to expect out of a stage interview?

1

172

by sauce_perigord

Research Project - Food waste, employee behaviour and adoption of technology to curb food waste

0

93

by Sriram Hariharan

Just took over an upscale retirement home, advice needed.

8

339

Stay or go? Toxic work culture … Good work life balance.

3

333

4

165

by JohnDB

4

198

Grass always greener?

4

170

by JohnDB

Chef/Cook Sustainability Survey

0

127

Advice on food food services director position

17

275

by JohnDB

Feels like I'm turning into a hermit...

2

257

Help! My Cilantro Lost it’s Flavor!

2

258

Cilantro/Coriander Essence - How To Ideas?

14

3K

Rustic French fine dining

5

465

Mysterious dumpling problem

5

19K

by pennie.busickpb

Got my kitchen...

2

23

1K

by L'uovo vulcanico

Using rational oven for sous vide

6

467

by thomas fontaine

Vegetarian option for bbq picnic?

5

397

by Iceman

Godaddy Poynt POS Guidance

0

156

by redbeerd cantu

Questions regarding restaurants purchasing produce

5

413

by chefsteve721

Just got hired as Sous Chef at a top resort but second guessing myself with it being my first Sous position

3

583

Interview Chef Questions

1

309

Flap meat/bottom sirloin questions

1

934

To Ralph07 regarding Opening a New Restaurant

1

248

by greg

FRIED CHICKEN BREADING, FLOUR TO SEASONING RATIO.

4

613

by the apostate

Veal Reduction Isn't Thickening

5

1K

Un-mothballing....

10

1K

Things to look for/ red flags in kitchen openings?

3

746

C.M
3 mo ago

0

236

by C.M