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  1. Miss C liked chefbillyb's post in the thread Pricing.

    Welcome to Cheftalk! Is the chicken wings or an entree chicken portion ???? are the meatballs cocktail size ????? you have to many...

    Oct 19, 2017 at 9:21 PM
  2. Miss C liked jcakes's post in the thread Pricing.

    You need to have quantities in order to price accordingly. If it's a lunch (noon) versus a dinner (5 or 6 pm), that affects quantities...

    Oct 19, 2017 at 9:20 PM
  3. Miss C liked flipflopgirl's post in the thread Pricing.

    Hard if not impossible to bid this job for you but if you use the search function there are are a ton of threads on the subject. Some...

    Oct 19, 2017 at 9:20 PM
  4. Miss C liked chef oddball's post in the thread Pricing.

    I would like at this menu as this: Garden salad 1.5oz pp + .20 for dressing / pp (What lettuce are you using?) Chicken 2pc pp is this...

    Oct 19, 2017 at 9:20 PM
  5. brianshaw replied to the thread What is scrambled eggs really supose to taste like?.

    For others: 2, then give them 3... that’s probably what they really want.

    Oct 19, 2017 at 8:45 PM
  6. kuan liked angtagaluto's post in the thread Never thought about doing this before (Knife Skills).

    the very first step for making milk fish relleno, (one of pinoys special occasion dishes) and what he did is the hard part, (he's a pro...

    Oct 19, 2017 at 8:44 PM
  7. Cat2017 posted a new thread.

    Catering price

    Hi, All I'm a caterer and I live in Georgia were southern food cooked from the soul. I was asked to cater a wedding November 18th 2017....

    Forum: Professional Catering

    Oct 19, 2017 at 8:32 PM
  8. linecookliz replied to the thread Catering Appetizers with BBQ Theme.

    Thinly sliced brisket sliders (or tri-tip if you have) with au jus, grilled sausage and veg skewer, mac n cheese with bacon.

    Oct 19, 2017 at 8:27 PM
  9. angtagaluto replied to the thread Never thought about doing this before (Knife Skills).

    the very first step for making milk fish relleno, (one of pinoys special occasion dishes) and what he did is the hard part, (he's a pro...

    Oct 19, 2017 at 7:57 PM
  10. Luked1281 posted a new thread.

    Reusing food from a buffet line

    I currently work at a private school. As I recall once food reaches a buffet line it is dead and cannot be reused. Yet this is a common...

    Forum: Professional Catering

    Oct 19, 2017 at 6:48 PM
  11. audboi left a message on nicko's profile.

    Part 2 of my Question- I would appreciate your permission to drop a survey on your forum to ask chefs what features and requirements...

    Oct 19, 2017 at 6:05 PM
  12. audboi left a message on nicko's profile.

    Hi Nicko, I am a chef of 20 years and worked all over Europe and Ireland, I now live in Ireland and returned to college to study...

    Oct 19, 2017 at 6:05 PM
  13. koukouvagia replied to the thread What is scrambled eggs really supose to taste like?.

    I serve people stuff I don’t like all the time. Friends ask for their steak well done - fine. They’re the ones that have to eat it so...

    Oct 19, 2017 at 5:39 PM
  14. benuser liked rick alan's post in the thread Chef's Knife Recommendations For a Hobby Chef.

    First thing to understand then is technique. The big-bellied German knife that you call "western," and which typifies the Shun Classic...

    Oct 19, 2017 at 3:55 PM
  15. Cryst_all_Palace_1905 replied to the thread Candied Popcorn Maker- San Antonio, TX.

    hi there Looking to move to Texas & looking for work. when is the job starting? thanks

    Oct 19, 2017 at 3:48 PM
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