Chef Talk

THE FOUR TYPES OF CHEFS – WHERE DO YOU FIT?

We work – this is what people were meant to do, this is what helps to give us purpose, this is what shapes, to a large degree, the person that we are. How we approach this work, the type of work that we choose or that chooses us, and the level of satisfaction that we gain from what we do is very much dependent on how seriously we take the process of making a career choice. Some may say that choosing what we do is the exception to the rule, that to many people work is work – a means to an end, a necessary process that allows us all to survive – to get by. I would respectfully disagree and choose to take the more optimistic approach and say that everyone can make a choice, a choice that will allow an individual to survive financially, but even more importantly – to find a p...

If a Chef Was President….

Here is an interesting concept from Harvest America Cues! – check it out it and leave us some comments   With an understanding that “learning on the job” is acceptable, it is possible to fall back on what certain professions might bring to the table of governing. How interesting might it be to transfer the skills of the kitchen and restaurant to the Capitol and the Oval Office? Anyway, this is what it might look like, what special skills and training a chef brings to the table: []         QUALITY FIRST Chefs are committed to doing things right. After all – everything that a chef does carries his or her signature. To this end, it would be unheard of for a chef to present anything as representative of his or her work without doting all the “I’s” and crossing all ...

All of Gordon Ramsay’s Best Pranks | COMPILATION

Search 100’s Of Chef Video Tutorials – The Basics Classes Butchery Knife Skills   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies  

Speed Chicken Cutting Skills Video

Check out this quick and precise chicken butchery, Freshly killed, including eggs!

Knife Skills: Cutting Techniques Video

Chef Geremy Capone shows two basic cutting techniques that will help make cooking preparation safer and easier. For these cutting techniques we will use the classic chef’s knife. This all purposed knife is one that you will use for most of your cooking preparation. Before starting, make sure that your cutting board is stable by placing a damp cloth underneath the cutting board. This will help secure the board in place making cutting ingredients a lot safer. Next, make sure that any larger, round ingredients aren’t rolling around on the cutting board while you try to cut them. Slice of a small piece off one side of the ingredient to create a flat edge. This will secure the ingredient and make it safer to cut. The first cutting technique is called the Cross Chop. Hold the k...

A Cook In The Weeds – And How to Get OUT!

The Urban Dictionary definition of “In the weeds” is: “Completely overwhelmed with diners’ orders and unable to keep up with the pace”, and/or “Overwhelmed with problems, troubles, or difficulties.” Although these definitions are true they fail to look at the underlying cause and the physical, mental, and emotional state of the person who is facing this situation. Anyone who has worked in a restaurant kitchen has experienced the condition of being “In the weeds” and knows how debilitating the situation can be. Cooks do everything in their power to avoid the situation and spend many anxious hours worrying about the next time that they will face this unhealthy condition head on. Let’s take a look at some of the probable causes and try for a moment to feel the state of helpl...

CHEFS – 12 SUREFIRE WAYS TO LOSE GOOD EMPLOYEES

HOW TO LOSE GOOD EMPLOYEES IN 12 EASY LESSONS: DON’T LISTEN The chef, after all, knows more than anyone else in the kitchen and as the master of every answer there is little need to listen to the opinion of cooks or service staff. Chefs don’t pay employees to have an opinion even though listening is one of the attributes of leadership that most employees admire. Right? CRITICIZE OPENLY Let’s face it – when employees make mistakes it should be brought to their attention immediately. To wait would mean that you somehow condone the error allowing it to eventually repeat. The most effective way to make an employee feel the weight of his or her error and commit to doing it right the next time is to criticize them in front of their peers. In this way the mistake will take hold ...

How to Cook the GIANT COCONUT CRAB – Japanese Street Food

Search 100’s Of Chef Video Tutorials – The Basics Classes Butchery Knife Skills   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies  

HAVE YOUNGER COOKS LOST THAT HUNGER TO LEARN?

Chefs – Please take two minutes and let us know your thoughts in the comments   It is a question that is far more complex than it seems on the surface, yet it is a question that has been posed to me many times. Each generation seems to question the next generations’ commitment and in doing so compare this new generation to their own. This is not an isolated comparison used in the restaurant business, but since this blog is dedicated to those who prepare and serve food, this is the example used. Time and time again chefs point fingers at the new generation of cooks while shaking their heads with a bit of condescending dismay. Chefs have a tendency to generalize based on their own experience with staff and paint with a wide brush stroke claiming that “This genera...

Gordon Ramsay is Darth Vader

  Gordon Ramsay’s best rant/insults to some Darth Vader scenes in both the original trilogy and the prequels. Surprisingly it fits, probably more than I thought. So enjoy “Gordon Ramsay is Darth Vader”   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies   We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

15 Things That Drive Chefs Crazy

To all Chefs out there – this is a partial list. Please add more in the comments section and we will update the post! 1       EQUIPMENT THAT IS IN DISREPAIR The job is hard enough without faulty equipment- slicers with dull blades, cracked vita mix containers, un-calibrated ovens, gas jets that don’t fire, oven doors with busted springs, sauté’ pans that are belled from excessive exposure to heat – and the list goes on and on. 2         ITEMS NOT RETURNED TO THEIR PROPER HOME Just as a pilot must be confident that his or her gauges and levers are imbedded in his or her memory, a line cook depends on pans, mise en place, sizzle platters, small tools like tongs and whisks, and side towels to be exactly where there should be. Wasted time looking for key equipment is highly i...

A Day In The Life Of A Chef – What it is Really Like

How many times have your friends that don’t work in the trade ask you what it is like to be a chef? Its quite hard to explain but this post from Harvest America Cues gets pretty close! Its well worth sharing with your friends!   – Many jobs are physically demanding and others push a persons ability to think clearly and problem solve. Some jobs can be emotionally draining while others are adrenaline driven and allow workers to ride high and weather the storms of stress. Line work in a kitchen is a combination of all of the above. If you haven’t lived it – understanding the feelings that line cooks experience every day or night is difficult to imagine. The environment, the nature of the work, the pressure coming from all directions, and the internal need to...

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