Chef to Chef

This group is for chefs to meet and chat Chef to Chef. New trends, food, staffing, recipes, and advice. Anything and everything in the world of culinary.

Members: 126
Latest Activity: May 31, 2013

Discussion Forum

Weird Food Facts

Started by ChefBlogDigest Mar 13, 2010. 0 Replies

Great Food Cost

Started by jeff. Last reply by Chef Len Elias CEC Aug 8, 2009. 7 Replies

Comment Wall


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Comment by Demario Baker on May 31, 2013 at 8:14am

Have 2 Great! Chef opportunities for a Major Brand casino in Biloxi, MS. If you like to hear more about this opportunity please email me at demario@paragon-search.com

Comment by ChefBlogDigest on December 9, 2009 at 6:08am
Hello. I'm a newbie here. Just wanted to say it's nice to be a part of this group.

Comment by Paul on September 25, 2009 at 11:43am
Hello, All i am a starving Chef here in California, For one reason or another I cant seem to get hired. I have the experience and skills but cant seem to get it done. I get interviewed, I do follow ups, Any advise? I am on facebook to market my self but dont always let the employer know, good or bad......Help in Cali

Comment by FohBoh on August 6, 2009 at 11:53pm
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Chef to Chef is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!

FohBoh Community Development
Comment by Christopher Rovezzi on July 8, 2009 at 3:56pm
Just joined Chef to Chef. I'm looking I hope to absorb as much knowledge as my mind will allow. I am humbled by all of you!
Comment by ken anderson on April 8, 2009 at 7:24pm
cookin with the Babes
Comment by Emily Daubney on March 7, 2009 at 2:05pm
Hi Restaurateurs,
I am a college student looking for industry professionals to help me with my senior project by participating in a brief survey, pertaining to health and nutrition in the restaurant industry. As an expression of gratitude for your contribution, the results of this survey will be sent to you to use as you wish within your establishment. Please leave your contact information following the last question in the text box to receive your copy of the results.
Please follow the link below. It should not take more than 5-10 minutes. Thank you very much for your help.

Comment by Brandon Wilborn on January 29, 2009 at 9:55am
Hi everyone! I'm new to FohBoh and am currently out of work. My background and experience opens up to me many different avenues and facets of today's restaurant industry. But I've come to a crossroads where my heart and my needs are at opposite spectrums.
I live in NJ and it seems as though the profession of Chef is diminishing. I met with a Chef of a national theme restaurant last week, she doesn't cook at all anymore. I didn't get into details of why she left the white tablecloth scene and changed to a concept that denies individuality, creativity, and rewards managing profitability uber alles.
Everyone needs to make money, and everyone needs to feel secure and that they belong to a reputable organization, but when do you sacrifice what drew you to the biz (passion, lifestyle, people, etc.) for the money and security of corporations that don't necessarily stand behind the product they're selling, but create a gimmick to attract?
I want to keep progressing as a culinarian, I need to make the kind of money that I had at my last position, and I want the security that assures me if the GM is having a bad day, he's not gonna take it out on me or my co-workers and can us.

What's your advice? Some of you had the same dilemma? How did you reach a decision?
Comment by Margie Tosch on August 5, 2008 at 2:02pm

We are conducting an opinion survey on Foie Gras - we'd love your input! Click here for the survey




Social Wine Club for Craft Wineries


Casual chains aim to take menus up a few notches

Casual-dining chains including Tony Roma's, Olive Garden, Carrabba's Italian Grill and Smokey Bones are getting creative with -More

Sikkimese Turmeric and Ginger Idaho® Potatoes
Enjoy a taste of the Himalayas with these flavorful cubed Idaho® Potatoes seasoned with garlic, ginger, turmeric, coriander and chile flakes. For this and more great recipes, visit foodservice.idahopotato.com/recipes.

Crumbs debuts the Crumbnut

Cupcake chain Crumbs Bake Shop is offering the Crumbnut, a croissant-doughnut combo product, in BJ's Wholesale Clubs in addit -More

Restaurant sales rebounded in March, report says

Restaurants saw same-store sales growth of 0.7% in March, the first increase since last November, as warmer weather melted wi -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

The Habit Burger Grill Opens Fourth Utah Location In May

The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

TED: Louie Schwartzberg: Hidden miracles of the natural world - Louie Schwartzberg (2014)

We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.

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