Chef Talk

Michelin star chef Tom Aikens, Offers his advice to young and aspiring chefs

Tom Aikens, Michelin starred chef from Tom Aikens restaurants, offers his advice to young and aspiring chefs, Tom who is an industry champion and highly acclaimed chef, offers strong career advice and explains what young chefs can expect from the industry today, based on his experience at ...

5 Michelin-starred chefs reveal the secrets of the French cuisine

Five of the greatest French Michelin-starred chefs pay tribute to their local food producers and reveal the secrets of their cuisine. In this journey to the six corners of France, each chef shows us his region, its most beautiful sights and the women and men (fishermen, breeders, market ga...

Every Chef, Line Cook or Culinary Student will be Inspired By This Video – Please Share

Perfection – The Life of a Michelin-Starred Chef Every Chef, Line Cook or Culinary Student will be Inspired By This Video – Please Share EPICURE: PERFECTION Oldrich Sahajdak is a Michelin-starred chef and the forefront pioneer of Czech cuisine. In “Epicure: Perfection,...

Gordon Ramsay Demonstrates Key Cooking Skills

Gordon Ramsay shows how to fillet a salmon into 10 equal pieces, remove all the meat from a lobster, fillet a pork steak from a loin plus some basic and important knife skills to use on peppers and herbs. All taken from Culinary Genius. Gordon Ramsay’s Ultimate Cookery Course – http://amzn...

How To Sharpen Dull Knives

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Knifemaker Explains The Difference Between Chef’s Knives

Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef’s Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel v...

The Cost Of Being A Chef – And the Passion We Need!

Let’s first separate those three types of cooks who stand tall behind a range: Those who consider cooking to be their purpose in life, the career choice that inspires them, and the choice that let’s them jump out of bed in the morning to face the opportunities that cooking will provide tod...

LINE COOKS GOING THE DISTANCE – Sound Familiar Anyone?

Jake woke up with a pounding headache. It was only 7 a.m. and he was already sweating from the July humidity or maybe it was from those last two shots of tequila just a few hours ago. As was the case on most nights after a busy service – he found his way to the local bar with a few other c...

The Top Five Secrets of a Successful Restaurant

Charles Masson lives restaurants, from legendary years spent at New York’s La Grenouille to his current directorship of Chevalier at the new Baccarat Hotel. Here he reveals the… Read More…

Toronto chef butchers, eats deer leg in front of animal rights protesters outside his restaurant

  A Toronto chef, apparently exasperated at an animal rights protest outside his restaurant, carried what appeared to be a leg of raw venison to the front windows facing the sidewalk. As the protesters watched, he took a knife and began separating the meat from the bone. As he worked, one ...

Trump’s ‘Tip-Pooling’ Plan Could Screw Your Bartender

Trump’s ‘Tip-Pooling’ Plan Could Screw Your Bartender The restaurant owner-in-chief wants to give employers more control over workers’ gratuities. What could possibly go wrong? What are your thoughts should we be pooling our tips? Read More… Powered by NewsAPI...

A Cook Deep In Thought – “Why am I Doing This?

A COOK DEEP IN THOUGHT If you are a restaurant cook – how often have you paused to think: “Why am I doing this”? Every cook understands that there is a balance of good, bad, and ugly with most careers, but at times it does seem like the cook’s job leans a lot more towards the bad and ugly....