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  1. Articles
    I got the call. After two months outside of my favorite professional kitchen, after two months of existential uncertainty and genuine concern for the future of our industry and out collective lives, I got the call. I told my Chef "no" Covid is still upon us. Last Friday, on May 8, 2020, our...
  2. Articles
    Manager: "Why didn't you do the lamb?" Me: "Wasn't my task, sir. Prep cooks have that on their list." Manager: "Why did you clock in so early?!" Cook or not, those of us who have any experience in the workforce know there are supervisors or managers who...
  3. Articles
    A few years ago, I wrote an article for this website entitled " Confessions Of A Sell Out Chef ." In the years between then and now and I've discovered another dark side to this industry that so many of us gravitate to. This job, this lifestyle, is an addiction. I'm not talking your garden...
  4. Articles
    For those who are interested, I did it. For one day, I was a cook in a commercial kitchen. The whole day really seemed like a lucid dream. In parts, it was like I was living a POV day-in-the-life docudrama. It started routinely enough. I woke at 6:30am having packed my work clothes and knife...
  5. Articles
    It has been a good six months since I last wrote an entry for Cheftalk, and I have gone through more than I can write about.  If a PC could run out of ink, I could easily run it dry.  Instead, we'll revert back to 10th grade English Literature and go straight to the Cliff Notes version. Early...
  6. Articles
    Have you ever thought that there has to be an easier way to run a restaurant? For many people, operating a foodservice operation (or most businesses, for that matter) is like being lost in the jungle. Perhaps being lost in the weeds is a more appropriate phrase in the restaurant industry! Every...
  7. Articles
    The most frequent question I'm asked from visitors to my web site; The Adventures of an Itinerant Chef (http://www.chefpatrick.com/) is, "How do you find all these jobs?"I've decided to take advantage of this column to answer that question. I began my culinary career as an apprentice in 1971...
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