Chef Talk

DEAR CHEFS: AN OPEN LETTER – Chef Chris Hill Tells It Like It Is!

DEAR CHEFS, They won’t understand you. They won’t. I know this, because I used to be on their side, stuck in a dead end office, working a shitty job, making decent pay. My family and friends were convinced I’d lost my mind when I gleefully leaped into the unknown abyss of cooking. I suppose they thought it was a phase I’d soon grow out of. Could this be you? Maybe finishing high school and are contemplating a life in the kitchen, or are already in culinary school. Maybe its not you, but rather someone close to you. Whatever the circumstances, if you’ve gotten this far, I implore you to keep reading. Chef Chris Hill is an accomplished Chef and an authority in the hospitality trade,  We really encourage you to check out his website and Books!  Links at the bottom of the let...

MARCO PIERRE WHITE MAKING GORDON RAMSAY CRY

  Love him or hate him, there is no denying the quality of MPW MARCO PIERRE WHITE MAKING GORDON RAMSAY CRY   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  

MARCO PIERRE WHITE AND VERY YOUNG GORDON RAMSAY, HARVEY`S RESTAURANT

  Marco TV series from Harveys. Harveys was a restaurant in Wandsworth, London run by chef Marco Pierre White between 1987 and 1993. Its French cuisine was warmly received by food critics, and it was named Restaurant of the Year by The Times in 1987. It was where White became the youngest chef ever to win two Michelin stars.   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 &nb...

Michelin starred restaurants of the British lsles 2017 With Interactive Map

Scroll down to see the Whole awards and info on how to get a Michelin Star Michelin starred restaurants of the British lsles | The 2017 Michelin Guide Awards list for Great Britain and Ireland Alain Ducasse – the godfather of French gastronomy AFP/GETTY IMAGES 3 Stars Restaurant Gordon Ramsay Alain Ducasse at The Dorchester The Waterside Inn The Fat Duck 2 Stars The Ledbury Marcus Dinner by Heston Blumenthal The Araki Le Gavroche The Greenhouse Hélène Darroze at The Connaught Sketch Lecture Room and Library Midsummer House Gidleigh Park Hotel Le Champignon Sauvage The Raby Hunt Restaurant L’Enclume The Dining Room at Whatley Manor The Hand and Flowers Restaurant Sat Bains Belmond Le Manoir aux Quat’Saisons Restaurant Nathan Outlaw Andrew Fairlie Restaura...

In the Kitchen with a Two Michelin Starred Chinese Chef at Mei Jiang Restaurant in Bangkok

    The two dishes featured were: 1. Stir-fried Fresh Japanese Abalone with X.O. Sauce 2. Braised Australian Wagyu Beef Cheek in Port Wine Sauce with Deep-fried Mantou     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  

Kitchen Time Lapse At Breakfast

  Watch a morning service 4 hours in 4 minutes! A great insight to a breakfast shift in the kitchen on A regular day at work. Song: Dog days are over (instrumental) by Florence and the Machine   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  

Gordon Ramsay Uncensored Rapid Fire Highlights 1

  86 Clips & over 130 F- Bombs in 15 Minutes!  NSFW! Don’t forget to like us on Facebook for more! The Chefs Circle   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  

Paul Gerard’s WORK THE LINE featuring Anthony Bourdain & Tom Colicchio

  Created by: PAUL GERARD. Chef/Owner: Exchange Alley. http://exchangealleynyc.com/ Chef Paul Gerard will work for food! He has been in professional kitchens for more than 25 years and he is tired of cooking shows that focus on being a “chef”, and don’t show the moxie it takes to be a cook. Cooks are the embodiment of the suffering behind every chefs “passion”, and the core of every culture as we revolve around food. Without them, the show does not go on. As Head Chef of Soho House New York he’s well aware of what it takes on a daily basis to keep demanding New Yorkers and epicurean enthusiasts fed with consistently good food: a diligent spirit, vigilant heart, true love for food, the ability to take a punch… and a gang of gr...

Calling all Chefs/Cooks… If You’ve Ever Been Discouraged With Your Career READ THIS!

Ever been passed over for a promotion? Created a special that ABSOLUTELY bombed? Had to close a business down, because it just ‘wasn’t working’? This Article is posted with permission From Chef Chris Hill please check out his website!  More Details at the end! If you’ve seen my TEDx talk (at the bottom of this article), you know I’ve had to deal with my own dose of adversity as a a cook, chef and entrepreneur. I had a conversation with my Dad recently who is incredibly supportive, and my biggest fan; probably now more than ever. We were talking about the restaurant that I was trying to get off the ground, and he was asking about the various roadblocks that have shown up, the inevitable challenges that make the process so trying, and he asked,‘At what poi...

9 THINGS TO DO IF YOU WANT TO GET PROMOTED

You Don’t Just Have a Job, You Have an Opportunity. You Have a Chance to Prove Yourself. Show up hungry. Make it Matter. I’ve never been much of a brown-noser — just not my style, so I’d rather employ a list of tactics that folks around work will appreciate and that will help keep me happier, as well. Here they are: 1. Show up excited and eager to learn every day: Show your boss that you’re hungry to be better than you were yesterday. They’ll notice, even if thru can’t put their finger on it. My personal rule? I can’t leave work until I’ve learned or tried one new thing and made note of it in a journal. Think about it – at the end of the year, you’ll be a lot smarter, while also becoming more open to trying new things, which will lead to new possibilities and perspe...

5 KEYS TO LESS STRESS IN THE KITCHEN

Restaurant kitchens are one of the most challenging environments to work in – it’s hot, it’s unpredictable and it’s blue collar labor. It’s easy to get super stressed out and lose it – I used to at least once a shift. The problem is that it’s not productive or healthy – for the person stressed, nor the people around them. (VIDEO VERSION OF ARTICLE AT BOTTOM) Here are 5 Keys (Leave a comment If you have Additions): 1. Lead by Example Whether you’re at the top of the totem pole or at the bottom, the energy you put out affects the people around you, and as a result the entire organization. I had to grow up and realize that slamming oven doors and cussing, even under my breath, were destructive. Those types of behaviors ke...

THE DISHWASHER WHO TAUGHT ME THE MEANING OF HARD WORK AND SACRIFICE

He clocks in, throws an apron over his neck and then ties it around his waist, fastening it close to his body. He’ll be working harder than anyone else in this restaurant — most of which, going unnoticed. The dish area is piled high from an afternoon’s worth of prep done by the opening cooks who hustled trying to get the kitchen caught up for dinner service after a busy weekend. Busy, receiving orders all morning the opening cooks were behind within moments of arriving. That’s how it always is on Mondays. Dirtied cutting boards, sauce slopped Robot Coups and bacon greased baking sheets were piled high in front of Margaro’s station — the Dish Pit. This was all to be done before anyone actually sat down to eat in this restaurant. He clocked in at 4PM and knew what to expect...

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