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  • sgsvirgil
    sgsvirgil replied to the thread Opinions Please.....
    Typically, when you encounter a particular aspect of your business where the employees chronically get it wrong, it usually means there...
  • morning glory
    Okay, lemme open up ;) I grew uo with this type of food: Nasi goreng, with achar and fried egg. Not the best picture but you get the...
  • morning glory
    AUGUST 2021 CHALLENGE: BRITISH COOKERY Many years ago I had an opportunity to work in the United Kingdom, England to be precise. I was...
  • chefross
    chefross replied to the thread Opinions Please.....
    I've had this happen to me at a Marriott account I took over. In this situation, inventory was taken every Friday (Yeah I know.....)...
  • sgmchef
    sgmchef replied to the thread New Job.
    Welcome Cheffloyd, Sounds like you have good a handle on the situation. Feel free to ask a question anytime. Loads of advice or...
  • teamfat
    There's a lot of Mega Mart commodity meat, especially pork, that is 10 - 15% salt water. Always tender, always juicy the label claims...
  • cheflayne
    cheflayne replied to the thread Opinions Please.....
    When ever I come up against unacceptable situations, I strive to come from a place of finding solutions rather than from a place of...
  • leeniek
    So my manager and I did a validation study and we discovered that the way the previous QA team had the paperwork set up pretty much...
  • cheflayne
    cheflayne replied to the thread Burnt Out.
    I wound up in the restaurant life through a fortunate stroke of serendipity, which seems to be a recurring theme in my life. I burned...
  • G
    Greg Huggett replied to the thread Burnt Out.
    You are so right chefbillyb I feel that because of our training and work ethic we can lend our hand to may things
  • G
    Greg Huggett replied to the thread Burnt Out.
  • G
    Greg Huggett reacted to chefbillyb's post in the thread Burnt Out with Like Like.
    There are no old Chefs. They just walk into the walk-in one day and never come out.....Only kidding, I think......Anyway, older Chefs...
  • nicko
    nicko reacted to phatch's post in the thread Best Recipe Software with Like Like.
    https://cheftalk.com/threads/advice-on-replacing-paper-recipes.90622/#post-547243 gives some earlier thoughts on the matter
  • chefwriter
    Years ago I read an article that outlined this. I don't remember details except that it is to be expected to a degree as all meat has...
  • phatch
    I've not weighed them. I always find it intereesting to watch the meat contract as it hits the hot pan though, a related phenomenon.
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