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  1. Articles
    If you have ever watched a show like chopped, then you have an idea of what a mystery basket is. It is an assortment of random ingredients that a cook or chef will have to cobble together to make a dish in a limited amount of time. This lends itself to dramatic television. The thing is the...
  2. Articles
    Interviewing for a back-of-house position in your kitchen or restaurant is one of the most important job responsibilities you have. Ensuring that your staff can perform their jobs from the beginning, whether you are working beside them or handling other tasks is vital to the health of your...
  3. Articles
    Preparing for a job interview of any kind involves research. A culinary job interview is no different. Research the restaurant - have they experienced recent growth, are they family-owned or a chain, how long have they been in business? If you have never eaten at the establishment, make a point...
  4. Articles
    Chris took a break out of his busy schedule to tell Jeremy Emmerson what we can expect to see! J.E - Tell us about your new show (what's it about). C.C - Chefs vs. City is a combination of amazing race meets your stomach, five challenges per city, complete the challenges first, and finish the...
  5. Articles
    At the age of twenty-four Jonnie Boer took on the position of chef at the Restaurant De Librije. A few years later Jonnie and his wife Thérèse bought the restaurant and soon after they received their first Michelin star. Four years ago the restaurant received its second star making Jonnie at 33...
  6. Articles
    Diver scallops have been all the rage on menus across the country. To better understand what diver scallops are and how they are actually harvested, ChefTalk.com tracked down veteran scallop diver Tim Hunt from Deer Isle, Maine. Tim has been collecting scallops from the icy Atlantic for the last...
  7. Articles
    ChefTalk: First off, I greatly enjoyed reading your book. For the person who knows nothing about foie gras, how would you explain it in a nutshell? Michael A. Ginor: To begin with, the interesting thing about foie gras is its illustrious history. There is no other food product that has such a...
  8. Articles
    ChefTalk: It seems as if there are always fresh artichokes available in grocery stores. Is there a season for artichokes? Tom Corneille: It's true, almost all the artichokes in this country are grown year round in a small area of California on the coast. But while there are artichokes available...
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