Restaurant Life

1,493 topics in this forum

1. What Food Trucks Would You Like To See? 1 2

   By ChefJordan24, July 19, 2012
   • 30 replies
   • 9.8k views
   • 
   • LindaK
   • November 17, 2014

2. How to become a cook? 1 2

   By young_, July 16, 2012
   • 46 replies
   • 11.8k views
   • 
   • Baselerd
   • October 30, 2012

3. Plating food wrong

   By sculptor, July 6, 2012
   • 15 replies
   • 6.4k views
   • 
   • pastameshugana
   • August 17, 2012

4. How To Handle Excessively Loud (obnoxious) Diners at the Next Table

   By DutchMuse, June 24, 2012
   • 17 replies
   • 21.2k views
   • 
   • ChrisTaylor
   • June 25, 2012

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

   By nickrey, June 23, 2012
   • 11 replies
   • 4.5k views
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   • ChrisZ
   • July 7, 2012

6. Chef/Owner Customer Interaction

   By sp1187, June 4, 2012
   • 20 replies
   • 6k views
   • 
   • Lupinus
   • July 3, 2012

7. Legal Services for Chefs and Restaurants?

   By WK2, May 23, 2012
   • 7 replies
   • 2.7k views
   • 
   • Dexter
   • May 24, 2012

8. High end chef's coat?

   By ScottyBoy, May 18, 2012
   • 16 replies
   • 11.3k views
   • 
   • Renn
   • June 24, 2012

9. Delilah Winder To Guide Budding Food Entrepreneurs

   By rlibkind, May 12, 2012
   • 3 replies
   • 3.5k views
   • 
   • rlibkind
   • May 14, 2012

10. Tepid food at high end restaurants

    By Shalmanese, May 12, 2012
    • 8 replies
    • 6.1k views
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    • sigma
    • June 7, 2012

11. Young chefs opening a restaurant as cheaply as possible

    By makemewarmer, May 8, 2012
    • 19 replies
    • 44.3k views
    • 
    • Rainee
    • March 22, 2013

12. Consulting Chef Opportunity

    By ChefJohnny, May 5, 2012
    • 2 replies
    • 3.5k views
    • 
    • Qwerty
    • May 9, 2012

13. Starting an ethnic restaurant, how to proceed?

    By dele, April 30, 2012
    • 13 replies
    • 7.5k views
    • 
    • HungryC
    • May 2, 2012

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

    By weinoo, April 25, 2012
    • 64 replies
    • 18.8k views
    • 
    • rotuts
    • January 3, 2013

15. Chocolatiers – setting retail and wholesale prices

    By patti_h, April 23, 2012
    • 5 replies
    • 11.3k views
    • 
    • xxchef
    • April 24, 2012

16. Bar Rot Hands

    By san, April 18, 2012
    • 11 replies
    • 12.1k views
    • 
    • san
    • July 6, 2012

17. How to provide honest constructive criticism

    By bigkoiguy, April 13, 2012
    • 14 replies
    • 8.8k views
    • 
    • meat+fire
    • April 16, 2012

18. Developing Chef Contest: Ideas for Prizes, Recognition

    By daydayxvi, April 11, 2012
    • 1 reply
    • 2.6k views
    • 
    • Edward J
    • April 11, 2012

19. Real vs Fake Chefs 1 2 3

    By GlorifiedRice, March 31, 2012
    • 56 replies
    • 20.4k views
    • 
    • chutney
    • May 31, 2012

20. AAA v. Michelin

    By Andrew, March 25, 2012
    • 8 replies
    • 18k views
    • 
    • PSmith
    • November 24, 2013

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

    By weinoo, March 13, 2012
    • 17 replies
    • 6.3k views
    • 
    • rgruby
    • April 20, 2012

22. Would you take this job?

    By johnnyd, March 12, 2012
    • 8 replies
    • 3.6k views
    • 
    • johnnyd
    • March 13, 2012

23. Enjoy!

    By Alex, February 28, 2012
    • 2 replies
    • 2.2k views
    • 
    • IndyRob
    • February 29, 2012

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

    By brandonscott, February 27, 2012
    • 5 replies
    • 3.1k views
    • 
    • tigerwoman
    • March 3, 2012

25. Breakfast Adventures 1 2 3

    By CharlotteLuck, February 26, 2012
    • 50 replies
    • 18.2k views
    • 
    • cmling
    • October 26, 2012