Restaurant Life

1,489 topics in this forum

1. High-end restaurant closures. Is this widespread?

   By nickrey, June 23, 2012
   • 11 replies
   • 4.1k views
   • 
   • ChrisZ
   • July 7, 2012

2. Chef/Owner Customer Interaction

   By sp1187, June 4, 2012
   • 20 replies
   • 5.3k views
   • 
   • Lupinus
   • July 3, 2012

3. Legal Services for Chefs and Restaurants?

   By WK2, May 23, 2012
   • 7 replies
   • 2.4k views
   • 
   • Dexter
   • May 24, 2012

4. High end chef's coat?

   By ScottyBoy, May 18, 2012
   • 16 replies
   • 10.3k views
   • 
   • Renn
   • June 24, 2012

5. Delilah Winder To Guide Budding Food Entrepreneurs

   By rlibkind, May 12, 2012
   • 3 replies
   • 3.3k views
   • 
   • rlibkind
   • May 14, 2012

6. Tepid food at high end restaurants

   By Shalmanese, May 12, 2012
   • 8 replies
   • 5.6k views
   • 
   • sigma
   • June 7, 2012

7. Young chefs opening a restaurant as cheaply as possible

   By makemewarmer, May 8, 2012
   • 19 replies
   • 43.2k views
   • 
   • Rainee
   • March 22, 2013

8. Consulting Chef Opportunity

   By ChefJohnny, May 5, 2012
   • 2 replies
   • 3.2k views
   • 
   • Qwerty
   • May 9, 2012

9. Starting an ethnic restaurant, how to proceed?

   By dele, April 30, 2012
   • 13 replies
   • 6.8k views
   • 
   • HungryC
   • May 2, 2012

10. Groundbreaking Chefs Whose Food Has Seen Better Days 1 2 3

    By weinoo, April 25, 2012
    • 64 replies
    • 16.7k views
    • 
    • rotuts
    • January 3, 2013

11. Chocolatiers – setting retail and wholesale prices

    By patti_h, April 23, 2012
    • 5 replies
    • 9.6k views
    • 
    • xxchef
    • April 24, 2012

12. Bar Rot Hands

    By san, April 18, 2012
    • 11 replies
    • 11k views
    • 
    • san
    • July 6, 2012

13. How to provide honest constructive criticism

    By bigkoiguy, April 13, 2012
    • 14 replies
    • 7.4k views
    • 
    • meat+fire
    • April 16, 2012

14. Developing Chef Contest: Ideas for Prizes, Recognition

    By daydayxvi, April 11, 2012
    • 1 reply
    • 2.3k views
    • 
    • Edward J
    • April 11, 2012

15. Real vs Fake Chefs 1 2 3

    By GlorifiedRice, March 31, 2012
    • 56 replies
    • 17.9k views
    • 
    • chutney
    • May 31, 2012

16. AAA v. Michelin

    By Andrew, March 25, 2012
    • 8 replies
    • 15.9k views
    • 
    • PSmith
    • November 24, 2013

17. Family Feud(s) in the Restaurant/Food Biz

    By weinoo, March 13, 2012
    • 17 replies
    • 5.6k views
    • 
    • rgruby
    • April 20, 2012

18. Would you take this job?

    By johnnyd, March 12, 2012
    • 8 replies
    • 3.3k views
    • 
    • johnnyd
    • March 13, 2012

19. Enjoy!

    By Alex, February 28, 2012
    • 2 replies
    • 2k views
    • 
    • IndyRob
    • February 29, 2012

20. Where to look for Exec. Chef or Chef de Cuisine positions

    By brandonscott, February 27, 2012
    • 5 replies
    • 2.8k views
    • 
    • tigerwoman
    • March 3, 2012

21. Breakfast Adventures 1 2 3

    By CharlotteLuck, February 26, 2012
    • 50 replies
    • 16.6k views
    • 
    • cmling
    • October 26, 2012

22. Cooking on a train

    By agaronthefloor, February 25, 2012
    • 1 reply
    • 3.1k views
    • 
    • azurite
    • March 11, 2012

23. The hidden messages in menus

    By liuzhou, February 7, 2012
    • 2 replies
    • 3.7k views
    • 
    • PlatosPlate
    • March 6, 2012

24. Landing your first fine dining kitchen job

    By Twyst, January 20, 2012
    • 6 replies
    • 7.5k views
    • 
    • piracer
    • January 24, 2012

25. How dangerous is oven cleaner?

    By skyhskyh, January 20, 2012
    • 9 replies
    • 54.2k views
    • 
    • Karri
    • January 21, 2012