Featured Threads Archive
It's trade show season and I'll be heading to Restaurants Canada as usual. I'm just wondering what others think of attending trade shows. I go essentially for some networking and to look at new items that I've only seen in catalogs. But I'm wondering what the ChefTalk community think of attending such events?
We have a special challenge this month: What's your favorite dessert recipe using Karo corn syrup?
How to Enter:
1. Reply to this thread and post up a photo and/or recipe using karo corn syrup
2. Tell us why it's your favorite!
Check out our Overview tab on the upper-right corner of this thread or see some recipes here for ideas: https://cheftalk.com/ams/dessert-challenge-by-karo-corn-syrup.29411/
A winner will be selected on Feb 28th at 5 PM Pacific.
One lucky winner will receive the following prize package:
- A special award badge on their profile to showcase their status
- Have their selected recipe featured on ChefTalk's front page
- A Karo mystery prize box sent to them (we'll reveal the treasures closer to the drawing!)
1. You must be a registered user of ChefTalk.com and be in good standing with at least 5 posts.
2. You must have a valid email on file with your ChefTalk.com...
The 2018 Chinese New Year begins on Friday, February 16, so I thought this would be an appropriate theme. It will be the year of the Dog - but please, no recipes for dog!
Lately I've been experimenting with Chinese dumplings so it would be good to see some Dim Sum entries. But really, there is lots of scope for all kinds of dishes. And don't forget - this judge likes spicy food! I look forward to your entries.
Hello Chefs, I have a reasonable idea of how I want to approach and "train" for this event but I would love to hear from some of you regarding how you would go about "training" for an event such as this.
The basic format I believe will be open pantry and 1 main mystery item to be highlighted in an app, entree, and possibly dessert. Thanks for your input, it is much appreciated.
hi and good day to every professional chefs and home cooks in this website! I was searching the internet regarding costing a buffet and google sent me here.
I am from the Philippines and got hired as a chef in this 6 month old restaurant where i am the one assigned to do costing for the current menu and add more recipes for the restaurant. For starters, this is a new restaurant (around 6 months) and we really dont have a lot of customers at the moment. (we only have like 5 to 15 customers, sometimes none). The owner decided to have a buffet this valentines day and maybe lunch and dinner in the future coz he thinks maybe that will attract customers for his restaurant.
so, there are two things that i wanna ask
How much food should we make and cook on that day in order to prevent shortage? Coz we rarely got customers so i really dont have a headcount.The owner wants to have a buffet from lunch time till dinner time (12pm to 8pm).
And lastly, how to cost a buffet? I know how to do...
Hi im new to here and wondering if this normal.
Im a sous chef at a hot restaurant in my city.
I dream about being at work almost every night. I work about 70 hours a week and when i get home i drink. After a 6 pack or a couple bottles of wine w.e that nights poison was i start creating dishes, drawing out plates, pairing flavors with seasons with textures with colors. When i lay down i cant sleep still thinking of these dishes, will they work can i add, subtract, substitute ext. All night my mind stuck on this. Is this normal or do i need to find a hobby or something else to keep my mind entertained with? I feel like the only thing on my mind at all times is food and i dont know if its good or bad
My name is Gregorio. I am the chef at a restaurant concept in Mass. A huge part of our contributing food sales on a weekly basis is generated by our burger, which has become a flagship of our brand. We cook our burgers on a flattop grill/ plancha. We have struggled to find a blend that works for us, basically we are very high volume, looking to sell burgers straight from the flattop to the bun "after a brief rest" to accommodate such high volume....we can make it perfect with oven time....but don't want to do this.
Our burger is 8.5 ounces....fairly thick (size 90 ring mold), our burger batch we make daily....30# 80/20 chuck.....12.5# ground grass fed.......7.5# ground waygu.......15# 81/19......makes our batch, yields about 120 burgers.........
we add a small amount of seasoning and high quality wet jerk (minimal amount, not enough to affect cooking process).......
This recipe was working out amazing for us, and now, just like before, something has happened with our...
Hi everyone, I'm new here and I'm hoping to learn loads. I already have - I just read through 10 pages of search results on croissants to learn from you and also not ask questions that have already been addressed in the past.
I have been a pastry chef for the past 6 years, and only now am I getting into vinennoiserie. I've made puff pastry, inverted puff pastry, laminated brioche, kouign amann, kugelhopf with great success (all by hand), but a good croissant eludes me.
After about half a dozen trials I have realised that I go too thin with my dough between folds (6mm) and at the end of 3 simple turns, the layers are too married into each other when I roll it out to 3mm to shape.
My ingredients: Isigny St. Mere butter, plain flour, instant yeast (just ordered ormotolerant yeast to see if that helps),
My tools: Large French rolling pin, kitchen at 19-20°C and and pastry wants to keep the thickness of my rolled out butter and dough precise.
Here are my specific questions:
I'm starting to question this? First off, I would never intently put my guests in harms way. This question is from experience living, working, and traveling around the world for the last 13 years. Most of my work and life is spent in places off the beaten path.
I haven't refrigerated an egg in the last 8 years. Living/traveling in a lot of third world/ developing countries where refrigation is a luxury. I ran a restaurant on a small island in the South pacific and no matter what I tried my reach in was always 60 degrees F. I made due , kept my proteins frozen and tried to balance a time line. I work on yachts now and because of limited refrigation space thaw out everything on a counter overnight on a daily basis. Including the turkeys for Christmas and thanksgiving. Spending time in Asia, Indo, Philippenes, the Caribbean, Central/South America eating anything and everything haven't got sick. I seriously am starting to think you have to royaly f*** something up like leaving...
Hey guys, I just got recruited to help with the build out and menu development for a local bagel shop here in Louisville, KY. They've been around for around 20 years and are known for making the only boil and bake bagels in town; they're moving in to a new space and looking to expand the menu, so they've acquired me for the job.
A little about myself: I'm relatively new to the commercial kitchen game (about 3 years in), but have found it to be strength of mine. I've worked and managed the kitchen for a local burger joint, started my own mobile food service, and built out/ managed the kitchen for a local coffee shop.
I've found my niche in coffee shop- esque food programs and will be transitioning into the local bagel shop developing their food and coffee program.
Everything is bar/ counter service right now at the bagel shop, but we will be looking to extend the menu to more plated items outside of bagels, all the while maintaining as little back of house duties as possible....
Hey guys! I'm back after some two years. I hope you've been fine!
Recently I've been thinking about organizing a series of whisky tasting dinners for a few of my friends (around six people) and would like to hear your opinion. It's a bit of a long term project, it's not going to happen in the next few weeks, but I need to start the experimentation and planning now.
My idea is to concentrate on single malt scotch (for now) and prepare a three-course dinner consisting of an appetizer, a main course and a dessert. The trick is that each one of them has to match the whisky. I plan to choose just one bottle for the whole meal and try to come up with three courses where each would complement (or contrast) the whisky in a different way.
I know it's more customary to match a different whiskey to each course, but buying three bottles would probably be financially unbearable for us - one is enough. This of course makes the planning and matching much more of a challenge, but also adds to...
Hi everyone. I'm an 2nd year apprentice chef. About 9 months ago, I had to leave my apprenticeship.
I was doing an apprenticeship that was in-house training. This meant that, my theoretical work was done like correspondence and the practical training was done within-house. I wasn't school trained.
I completed my 1st year without any problems. Half way through my 2nd year, I had a change of head chef and some of the other chefs left the kitchen. My practical training stopped. I continued working hard and completed my theoretical work. I was told by the head chef that I had to train myself in the practical work, either at home or looking stuff up online. It was either that, or I leave, as he didn't have time to train me. By this time, 6 months of my second year had passed, and I hadn't had 6 months worth of practical training. The type a normal apprentice got if they went to school. I tried to teach myself, but given the choice of teaching myself, or leaving, I chose to leave...
So I'm 18 and really love to bake and I am thinking about going to culinary school to major in baking and pastry arts. How long should it take to finish school for the best possible career and what kind of jobs can you get right out of culinary school. I am also curious about the starting pay.
Hey all, traveling through Europe this summer and want to do some stages. I have NO desire to work at a 2 or 3 Michelin star place (peeling potatoes and picking herbs and flour petals while getting talked down to for being American isn't my idea of fun or useful). What I'm looking for is small, out of the way places that you've heard of, or eaten at....basically the more charcuterie hanging in the rafters the better. Also "forage to table" is huge for me so I'd love to see how it's done (and what is found) in other parts of the world.
I'm gonna be all over Europe for almost 2 months so no place is irrelevant! All input and advice is welcome. Thanks in advance for the advice and I'll even take any criticism....A good chef should take both regularly!
Full disclosure I'm not rich or even well off. I went sober and saved every penny I used to spend on "the chef life style".
I have been working on a cookbook on some of the recipes that my clients have requested again and again, and I have run into a little dilemma.
how do you attribute recipes that are based on recipes from a foreign cookbook?
Example: I have a recipe for Sichuan Chicken Wings that I got from a cookbook that is written in Chinese. the recipe that I use has changed a little from the one in the book, but not much. I would like to add "based on" or "adapted from" credit for the recipe. I translated the recipe and as a result changed the wording of the instructions and added amounts for items that had no amounts with them
even though it sounds slimy, is that enough not to attribute?
So guys as promised the first Challenge of the year is here. I chose this ingredient simply because I love it. I´m addicted to it, I consume it daily.
It also has yet to be featured as a challenge ingredient.
A side from being a cook, my family produces and exports this ingredient, my country (Brazil) is one of the worlds largest producers and exports it.
You may see it a lot in desserts or sauce work, its bitter, its dark, and we probably have it every morning, it´s.... COFFEE!!
Coffee may be tricky, but it isnt just a drink. It can be used as a rub, in a sauce, it can be infused into dishes in a really creative way, it´s also quite often seen in desserts. I really want to see versatility with coffee. It´s one of my food passions, and since I cant start my morning without it, well I just had to start off my year with it too, as well as the first challenge of the year.
I have a really big...
I am a 32 year old who has been in the culinary industry since I was 16. I was told by a mentor (whether good advice or not) that if I was not a head chef by the time I was 25 I would not make it. I believe a lot of this has to do with my personality and drive at the time I was told. Well, the month before my 25th birthday I was offered and Exec Chef position at a family owned restaurant and after 5 years moved on to make more money and run a large hotel. The hotel was a dream job but they worked me from 6am-12am at least six days a week and short staffed me like crazy. I went to the GM and begged for help with employees as their procedure was to have the HR director post ads etc. The FBD told me they lost ten people they never replaced when I showed up. Employees were drinking on the Job and it became so miserable I left after 6 months. They would cheat my employees out of hours on their checks, promise to give raises to keep employees there then take back the offer..After I left...
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