Your "Mount Rushmore" of chefs?
Just curious--who are the FOUR chefs that you would put on your "Mount Rushmore"? For non-Americans: Mount Rushmore is a mountain carving of four of the greatest presidents (George Washington, Thomas...
View ArticleThings that make one go "hmmmmm."
The culinary world graduates hundreds of people every year. Young and older alike starting out in a new career. Even experienced cooks and Chefs need these new additions to the industry to help keep it...
View Articlehow to deal with anxiety?
i started a new job last week i enjoy it the people are nice and extremely helpful i got a general idea of my station even on a busy day but im at that point where like i just have anxiety thinking...
View ArticleThe Professional Chef ( CIA 6th Edition )
I bought this book in 1997 when I started my business. I paid about $60 for it at the time. I decided to look it up and it's now selling for $6. I realize things change but there is a whole hell of a...
View ArticleManaging Anxiety/Depression in the Industry
Greetings- Long time reader of the forum, I have learned and progressed my career a lot from your postings and respect all of your professional feedback. I have dug through the webpage and have not...
View ArticleSoftware question
Hello: I am looking for a good software program that will do several things and haven't had any luck thus far. I want it to do costing, adjust yield, calculate nutritional information and print labels....
View ArticleJoin Our Exclusive Advisor Team and Shape Culinary Innovation!
👋 Calling all talented private chefs! 🍳 Be the first to shape the future of culinary technology. We're seeking 3-4 exclusive advisors to guide our innovative startup's journey in revolutionizing how...
View ArticleRequest for a French documentary
Hello everyone ! I’m a journalist for a French TV show called "Les reportages de Martin Weill". It is broadcasted on primetime on TF1/TMC channels, one of the biggest European channels. Here is a link...
View ArticleHow to heat milk to a precise temperature?
We have a small donut shop where we make our donuts from scratch. For our cake donuts, we need to heat fresh milk to ~84°F (give or take, depending on the temp of other ingredients). We do this before...
View ArticleHow to effectively wrap hot soup for takeaway?
Hi Chefs, New to the forum and I'd love to pick your brains in order to improve as a cook/restaurant owner. So, i'd like to know how ya'll wrap your hot soup for takeaway? Bit of context: We have a...
View ArticleBulk cooking maple bacon
Hi all, I've been tasked with bulk cooking maple bacon for my kitchen. We go through around 100-300 slices per day and its taking a large proprtion of our prep time to get all this cooked off and...
View ArticleMashed Potatoes Are Gluey
I make small batches of mashed potatoes for potato pancakes from Yukon Gold potatoes. I like them with the peels, so I quarter and boil them with salt, then drain and cool them in the walk-in. To break...
View ArticleChef attributes
Hello everyone. What are the three basic attributes that every (pastry) chef has in common? I guess that ethic (as a person as well), deep knowledge and experience are the most basic things you need to...
View ArticleGodaddy Poynt POS Guidance
If anybody in here is fluent in poynt, I am needing guidance in organizing the catalog, in particular, modifiers. If you can help, plz message me. Thx
View ArticleRefrigeration management?
Wanted to ask the pros how do you organize all of the food in a commercial setting? Like as far as walk in box how do you store say fresh meat? Vegetable seafood prepared food deserts. I imagine items...
View ArticleSicily Olive Oil
Hello, I am Sicilian and I live in an area where families make olive oil for personal use. I was wondering if anyone in this forum would be interested in trying it. Please note that it is very pure and...
View ArticleCareer Choice advice/suggestions
If you were making a career decision now with 5 years of cooking experience in a small restaurant and just finished school with culinary school certificate, what type of kitchen would you want to start...
View ArticleSavory tomato jam recipe?
Was looking to do a baked flatbread with a savory tomato jam, pancetta fontana, ricotta salata basil and arugula and was wondering if someone had a savory tomato jam recipe they would share?
View ArticleBoneless prime rib temp?
Hey everyone its been a few yrs since I've had to do prime rib roasts. I have whole boneless prime ribs, lip on. How long and at what temp should I cook in our convection ovens? Or I should say time...
View ArticleKitchen for rent Charlotte NC
hi there chef talk! we have a great opportunity for a chef, food truck or caterer. our brand new second kitchen, located in south park (800 degrees) is available to rent (hourly or daily) on tuesday's...
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