Chef Talk

Every Kitchen Needs Someone Like This! Incredibly Fast Dishwasher Video

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  


  This list could be a good reference point as chefs assess their own performance as well as a checklist for operators taking a hard look at the person who holds the key position in the back-of-the-house. There are no guarantees in business, but an understanding of and avoidance of the following will certainly help to put a chef on the right path. Another incredible post from HARVEST AMERICAN VENTURES Please do Check out their Site! Link is at the bottom of the page! SUREFIRE WAYS TO FAIL AT THE POSITION OF CHEF: DON’T LISTEN TO YOUR GUESTS Far too many chefs relish reaching the position of “person in charge” so that they can demonstrate their skill and convince the guest to like what the chef prefers to make. This can work, but creating an environment where the chef...

A Chef’s Letter To All Line Cooks

If you are, ever have been or would like to be a line cook you really need to read this written by an incredibly respected chef Paul Sorgule! If you need encouragement, advice or just to know that others know your struggles…. read on! It’s interesting how even after hanging up a chef’s hat I still enjoy being called “chef”. Although I haven’t spent more than one occasional day at a time behind a professional kitchen range in some time, I am still filled with enthusiasm for kitchen life. One of my great joys when holding that position was orchestrating, or even just watching the hum of the line and the symmetry of a cadre of line cooks performing their magic. I continue to have tremendous respect for all of the characters with whom I worked and every serious li...


This hilarious video, sets the example of what a Head Chef should never say! Let us know in the comments if there is anything you would love to add and we will make a new post about it!

Amazing Fruits Cutting Skills, How to Cut Fruits Fast Video

If you like watching Asian Street Food Videos, you are finding the right place.

Oddly Satisfying Cutting Compilation

VIDEO – Chefs and Foodies, you will love this. If you have a few minutes to waste check it out!


  How many of these do you believe are true? We would love to know your thoughts, just drop us a comment and we can up date the post! NO PAIN, NO GAIN (PERCEPTION) The culture of a kitchen seems to support the perception that if a line cook does not wear the badge of honor in the form of cuts, bruises, burns, swollen feet, or strained back, then he or she is somehow not ready for prime time. As much as this may be part of the reality of working in a kitchen some of the pain associated with a cook’s work can be prevented by using a reasonable amount of caution and protection that must be drilled into a person’s consciousness. []         BRING IT ON (BELIEF) Once a cook is comfortable that his or her mise en place is spot on then the feeling is that he or she can handl...


Do you You tend to shout out “behind” whenever you approach somebody on the street, in stores, or in your own home? Or Maybe You spend more on kitchen knives and specialty tools than on a car payment.   There comes a point in time on most people’s lives when they finally realize that what they do for a living is what they are meant to do. It is this “aha” moment that can either serve as a breath of relief or an “oh crap” feeling of submission. Many times you don’t even realize that you have reached that point – sometimes it is the observation from others that brings this epiphany to light. So, what about professional cooks? We all know that it is a strange, isolating, intense, physically demanding, mentally taxing, and emotionally draining business – but how will you...

8 Real Life Struggles Of A Chef

Not only is it a hard life in the kitchen but it doesn’t stop there! Leave us a comment of you what really gets you being a Chef! Regardless of what is said its true to say that this industry is a job of passion, and I guess we wouldnt have it any other way! 1. Not having a social life It’s very difficult to have a social life when you work as a Chef. A lot of the time you will be slaving away behind a hot stove whilst your friends are out having a good time. Even if you have time off where you can meet up with your mates- you will probably be too knackered to do anything anyway! 2. Getting phone calls on your days off Days off are somewhat of a rarity when you work as a Chef, but sometimes you will be phoned up by your boss and asked to come in. This often happens ...

Why Do Chef’s Wear White?

It’s been an on going debate for years, check out this run down of the history of why Chef’s wear white, and once again it can be credited, in most, to one of the kitchen greats Auguste Escoffier. Prior to the French Revolution in 1789, cooking was a largely undefined profession in which kitchen staff wore street clothes, or in the better households, an assortment of grey clothing often covered with stains. Marie-Antonin Carême That is until Marie-Antonin Carême entered culinary history. At this time, Paris was famed for its elaborate pastries and the most innovative creator of these popular towering sugar edifices, known as pièce montées, was Carême. Such creations were expensive and available only in wealthy households or in the windows of exclusive pastry s...

13 Easy To Apply Standards Any Chef Should Be Following To Succeed

We all know that the hospitality industry is not an easy place to succeed in. Hard work and dedication are paramount. If you follow these simple professional standards originally posted by Harvest America Ventures, LLC you will be in a much better place to progress in your career.   LOOK THE PART There is a very proud history behind the chef’s uniform that is respected worldwide. Although trends in clothing may change, the care and appropriate respect for impeccably clean, pressed and gracefully worn chefs’ apparel goes a long way in showing the kitchen, the restaurant and the community the chef’s pride in this brigade. This is listed first because we all know the importance of first impressions. ACT THE PART A uniform without respect for the position and what it rep...

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