Professional Chefs

M
Please participate: Need opinions on this new product concept.
Replies
12
Views
1K
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halb
halb
I
Hello
Replies
2
Views
623
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frankie007
frankie007
youngjefeindfw
Buffet Line Pay-Per-Weight
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4
Views
1K
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thomas fontaine
T
jellly
Inventory and food cost detail when trying to keep a seasonal menu.
Replies
14
Views
2K
Last message:
matt
matt
L
Dry pork belly
Replies
10
Views
2K
Last message:
matt
matt
W
Quick Service Restaurant in a Shipping Container
Replies
15
Views
2K
Last message:
chefbillyb
chefbillyb
S
My aching feet
Replies
11
Views
1K
Last message:
foodpump
foodpump
S
FLOUNDER
Replies
2
Views
641
Last message:
SacFly
S
H
Outdoor Grill Recommendations
Replies
3
Views
690
Last message:
halb
halb
T
Large batch au jus
Replies
2
Views
836
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Tree_trout
T
J
Advice on starting as a breakfast chef for the first time.
Replies
7
Views
1K
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STEPHEN WOODARD
S
B
Cedar planks
Replies
16
Views
2K
Last message:
scott1987
S
N
Culinary student needs interview w/ pro chefs
Replies
1
Views
700
Last message:
sgmchef
sgmchef
maxs
Best way to heat breakfast wraps/mini burritos
Replies
7
Views
1K
Last message:
cheflayne
cheflayne
maxs
Potato Crust Quiche
Replies
4
Views
725
Last message:
cheflayne
cheflayne
R
Looking for Chef business partner
Replies
1
Views
760
Last message:
Mischief
Mischief
zossolifer
Banquet Garnish
Replies
3
Views
731
Last message:
chefross
chefross
J
Cutting Lots of Haricot Vert
Replies
6
Views
1K
Last message:
veronporter
veronporter
D
Ice Cream Stabilizers and Emulsifier
Replies
16
Views
1K
Last message:
veronporter
veronporter
E
Website For Food Weights
Replies
3
Views
640
Last message:
Seoul Food
Seoul Food
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