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Hi. I am new here ☺️

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by La'Pre

Can I wear a Chefs Coat?

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by La'Pre

Need some advice on building a production sheet!

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Fish sauce: Nuoc Mam vs Tram Nam?

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by french fries

Hello Everyone! I'm new lol

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by chefjleann_1

Homemade cappelletti/pasta dough question!

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March Challenge 2023: Three Dishes, One Soup

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by phatch

Croissant

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Hello.

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Hello

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Halibut parmesan, or other fish with parmesan cheese

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by phatch

Hasselback Potatoes

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Food safety inspectors - trusted advisors or arrogant bullies

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by retiredbaker

Liquor or liquers with dessert

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I am Billy Carter eager to share and learn from fellow professionals in the ChefTalk community

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by kuan

Bluefin Tuna Heads & Tails

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Looking for recommendations for chamber vacuum sealer

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by atatax

Unopened Better Than Bouillon

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9 X 13 cake pan recommendations

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Canolli forms

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by retiredbaker

Help With Tough Kolache Dough

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by retiredbaker

Quiet induction stove?

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citric acid in hard candy makes it burn

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by lisaanderson

waiting time with baking powder?

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by dougl

New here. Need advice please!

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Shakshoka😊

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Help Please....How to hold Polenta in steam table

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Certification

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by Kelvin Green

large batch recipes to serve at a 4 year old's birthday that will satisfy adults as well?

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by mike9

Hello Chefs!

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by LAExtcuisine

Emulsifiers

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by retiredbaker

Hi!

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Hello

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Doughnut Food Truck???

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Hello......l.

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