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Blueberry Crumble Pie - sub white flour for something else?
started by riffwraith in Pastries & Baking last post by Chefross Today at 3:55 am | 1 replies | 11 views
New Executive Chef
started by almc00038 in Professional Chefs last post by Chefross Today at 3:48 am | 19 replies | 273 views
How much should a line cook be paid?
started by BloodyMary in Professional Chefs last post by Chefross Today at 3:37 am | 78 replies | 1591 views
What happened to my eclair shells?
started by gayda in Food & Cooking last post by panini Today at 3:37 am | 17 replies | 8502 views
New Pan Sets
started by TheNewGuyAround in Cooking Equipment Reviews last post by ChrisLehrer 6/9/17 at 8:53pm | 6 replies | 75 views
Not confident in cooking abilities
started by mackenzie in After Culinary School last post by Kevin Oliver Today at 12:33 am | 1 replies | 32 views
Career progression
started by jakekerr95 in Professional Chefs last post by Someday Yesterday at 10:30 pm | 2 replies | 38 views
Career progression
started by jakekerr95 in Professional Chefs last post by cheflayne Yesterday at 7:44 pm | 1 replies | 30 views
CUTTING BOARD
started by gungaSim in Food & Cooking last post by Brulo Yesterday at 6:13 pm | 59 replies | 3671 views