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?
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