Managing Anxiety/Depression in the Industry
Greetings- Long time reader of the forum, I have learned and progressed my career a lot from your postings and respect all of your professional feedback. I have dug through the webpage and have not...
View ArticleSoftware question
Hello: I am looking for a good software program that will do several things and haven't had any luck thus far. I want it to do costing, adjust yield, calculate nutritional information and print labels....
View ArticleJoin Our Exclusive Advisor Team and Shape Culinary Innovation!
👋 Calling all talented private chefs! 🍳 Be the first to shape the future of culinary technology. We're seeking 3-4 exclusive advisors to guide our innovative startup's journey in revolutionizing how...
View ArticleRequest for a French documentary
Hello everyone ! I’m a journalist for a French TV show called "Les reportages de Martin Weill". It is broadcasted on primetime on TF1/TMC channels, one of the biggest European channels. Here is a link...
View ArticleHow to heat milk to a precise temperature?
We have a small donut shop where we make our donuts from scratch. For our cake donuts, we need to heat fresh milk to ~84°F (give or take, depending on the temp of other ingredients). We do this before...
View ArticleHow to effectively wrap hot soup for takeaway?
Hi Chefs, New to the forum and I'd love to pick your brains in order to improve as a cook/restaurant owner. So, i'd like to know how ya'll wrap your hot soup for takeaway? Bit of context: We have a...
View ArticleBulk cooking maple bacon
Hi all, I've been tasked with bulk cooking maple bacon for my kitchen. We go through around 100-300 slices per day and its taking a large proprtion of our prep time to get all this cooked off and...
View ArticleMashed Potatoes Are Gluey
I make small batches of mashed potatoes for potato pancakes from Yukon Gold potatoes. I like them with the peels, so I quarter and boil them with salt, then drain and cool them in the walk-in. To break...
View ArticleChef attributes
Hello everyone. What are the three basic attributes that every (pastry) chef has in common? I guess that ethic (as a person as well), deep knowledge and experience are the most basic things you need to...
View ArticleGodaddy Poynt POS Guidance
If anybody in here is fluent in poynt, I am needing guidance in organizing the catalog, in particular, modifiers. If you can help, plz message me. Thx
View ArticleRefrigeration management?
Wanted to ask the pros how do you organize all of the food in a commercial setting? Like as far as walk in box how do you store say fresh meat? Vegetable seafood prepared food deserts. I imagine items...
View ArticleSicily Olive Oil
Hello, I am Sicilian and I live in an area where families make olive oil for personal use. I was wondering if anyone in this forum would be interested in trying it. Please note that it is very pure and...
View ArticleCareer Choice advice/suggestions
If you were making a career decision now with 5 years of cooking experience in a small restaurant and just finished school with culinary school certificate, what type of kitchen would you want to start...
View ArticleSavory tomato jam recipe?
Was looking to do a baked flatbread with a savory tomato jam, pancetta fontana, ricotta salata basil and arugula and was wondering if someone had a savory tomato jam recipe they would share?
View ArticleBoneless prime rib temp?
Hey everyone its been a few yrs since I've had to do prime rib roasts. I have whole boneless prime ribs, lip on. How long and at what temp should I cook in our convection ovens? Or I should say time...
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...
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 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 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 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 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 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 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...
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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 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...
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...
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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 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...
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 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 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 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 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 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 ArticleDealing 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...
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