Dealing with Excessive Plastic in Food Packaging
Hey everyone! I have noticed that my food products often come in excessive plastic packaging, which contributes to environmental problems. I am seeking advice from the forum community on how to...
View ArticleDishwasher Options
We are looking to purchase a dishwasher and we have been quoted for three different models: ECOMAX PLUS Hobart ECO+H615SW‐10C Maidaid‐Halcyon 215GS Smeg Professional SPH515S Have you used these? If so,...
View ArticleFilet mignon and lobster sides
I will be making lobster and filet mignon for 10 people. I am looking for some suggestions on sides that can be served with this combination. Broccolini, bread, creamy potatoes...?
View ArticleCosting out a Buffet
Million dollar question. What is the right way to cost out a buffet? I do buffets and i want to make sure i am still meting my food cost. I have a good idea what my buffet cost but when i do the...
View ArticleFrying Fish and Shrimp In Same Oil, Contamination? - Fast Casual
Hi Chefs. I’m opening a seafood focused fast casual restaurant in a major metropolitan area. Part of the operation includes frying fish and shrimp. I’ll also be frying french fries, crispy garnishes,...
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 ArticleKnife Sharpening
I dont think im getting my knife as sharp as it should be. I have a Misono UX10 and sharpen it on a Japanese whetstone 1000/4000 grit and than finish it on a leather strap. I do a paper test no...
View Articlefresh hash brown
I have been buying fresh hash brown from Sysco and hoping to get a commercial shredder and make my own hash brown. Any tips ? it gets brown as soon as we shred it .any tips to avoid it and will that be...
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Dish Pit and Servers
Hello fellow chefs, I'm wondering what the situation is like in your restaurants and your expectations of the service staff when it comes to dirty plates. My situation: We are a fairly large restaurant...
View ArticleDubai Kitchen
Hi Everyone, we looking of opening our own Restaurant here in Dubai and since I'm still new to the country I'm trying to find out which Brands of Kitchen Equipment are good to use here and which ones...
View ArticleChef of 25 years, took time off to raise a kid, desperate to get back into...
Is it even possible?? I have had some big jobs in the past: private chef for famous singer-songwriter; caterer to the rich and famous; worked in three restaurants (including CDC at one, another that...
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Question to Professional Chefs
Hey Chefs! I entertained the idea of customer reviews analysis and social media reputation tool for restaurants, I think it can be valuable to have deep insights about your customer reviews and what...
View ArticleManaging recipe costs
Hey fellows! I was curious about how everyone handles their ingredient costs for recipes. Do you keep tabs on them using pen and paper, utilize Excel sheets, or perhaps use specialized apps? Do you...
View ArticleCaramel sauce separation problem...
small cafe that makes our own barista syrups. We make a caramel sauce (old recipe from my CIA days, chef mckenna, listed below) but it sometimes separates in the fridge. All the butter on top... Bottom...
View ArticleI lost my copy of the Manual of Army Catering. CAN YOU HELP ME? PLEASE
I lost my copy of the army manual of catering which I had since 1997 when I left. Can anyone possibly help me find a copy? I see a thread years back where a "dallen" had a pdf copy available. can you...
View Articlestabilizing sour cream, to pipe
im trying to stabilise sour cream so as to be able to pipe it onto savoury dishes. any ideas?
View ArticleHey Chefs I need Advice from you
I started my career as a commi, but I doing mostly night shift.. I feel I have nothing to learn from that. I need to learn and gain my culinary knowledge more. What is your advice.. what I can do for...
View ArticleChef trying to enter business side of restaurant
Hello, I’ve been a chef for 9 years at the same restaurant coming up on my 10 year mark. I’ve been head chef for 4 years. I love the place I work for I plan to stay for a very long time but I would...
View ArticleWedding
Hello CT..I am new and was wondering how many servers will o need for a plated wedding reception. The guest count is 150, 15 tables, 10 to a table.
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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