Restaurant Life

1,489 topics in this forum

1. Procedures for Dining

   By Tela T, November 19, 2008
   • 14 replies
   • 6.7k views
   • 
   • chuchelo
   • September 8, 2009

2. Where to stage in Chicago or NY?

   By boondocker, November 14, 2008
   • 15 replies
   • 3.4k views
   • 
   • ryanj
   • December 12, 2008

3. Four-year college or culinary school? 1 2 3

   By Harry91, November 9, 2008
   • 55 replies
   • 15.3k views
   • 
   • Harry91
   • June 26, 2009

4. Temp work/Events in Vegas?

   By wax311, November 9, 2008
   • 1 reply
   • 1.8k views
   • 
   • chiantiglace
   • November 15, 2008

5. Chefs and Their Side Projects

   By weinoo, October 26, 2008
   • 9 replies
   • 3.6k views
   • 
   • gotsum411
   • December 3, 2008

6. Choking it down

   By ulterior epicure, October 25, 2008
   • 12 replies
   • 4.5k views
   • 
   • ulterior epicure
   • October 28, 2008

7. internships outside of usa

   By pasta cookin nate, October 22, 2008
   • 2 replies
   • 1.6k views
   • 
   • pastrygirl
   • October 27, 2008

8. The benefits of weighing ingredients...

   By tan319, October 20, 2008
   • 14 replies
   • 3.6k views
   • 
   • tan319
   • October 26, 2008

9. Stagiere fantasies of a...

   By Sher.eats, October 20, 2008
   • 16 replies
   • 6k views
   • 
   • mattyp1214
   • November 17, 2008

10. Career Decisions

    By Toufas, October 16, 2008
    • 12 replies
    • 2.5k views
    • 
    • Toufas
    • October 18, 2008

11. World's best modern/molecular restaurants 1 2 3 4

    By LPShanet, October 14, 2008
    • 82 replies
    • 27k views
    • 
    • jayvalle42
    • November 5, 2010

12. Restaurant pairings

    By rjwong, October 12, 2008
    • 13 replies
    • 3.4k views
    • 
    • KennethT
    • October 23, 2008

13. What's the next big thing in plating?

    By Kim Shook, October 12, 2008
    • 15 replies
    • 5.8k views
    • 
    • Lupinus
    • December 12, 2008

14. Bar Biz...

    By tan319, October 8, 2008
    • 4 replies
    • 2.3k views
    • 
    • catdaddy
    • December 8, 2008

15. Food safety vs. edibility

    By paulraphael, October 6, 2008
    • 4 replies
    • 3.2k views
    • 
    • paulraphael
    • October 8, 2008

16. Mislabeled food

    By paulraphael, October 1, 2008
    • 8 replies
    • 12k views
    • 
    • phlox
    • October 5, 2008

17. Continuing Education

    By zeph74, September 30, 2008
    • 3 replies
    • 1.7k views
    • 
    • Jakea222
    • October 2, 2008

18. Evolving a restaurant: Tips & Experiences

    By gfron1, September 29, 2008
    • 1 reply
    • 1.6k views
    • 
    • RAHiggins1
    • September 30, 2008

19. Restaurant Wine Glasses

    By tim, September 28, 2008
    • 4 replies
    • 2.7k views
    • 
    • emsny
    • September 29, 2008

20. How to Get a Michellin Star

    By jeffperez62, September 22, 2008
    • 6 replies
    • 5.7k views
    • 
    • jeffperez62
    • September 25, 2008

21. Morals in the biz.

    By Alchemist, September 22, 2008
    • 15 replies
    • 4.9k views
    • 
    • prasantrin
    • October 2, 2008

22. Why customers order what they do 1 2

    By gfron1, September 19, 2008
    • 27 replies
    • 7.2k views
    • 
    • prasantrin
    • October 27, 2008

23. Customers that make your 'top ten worst' 1 2 3

    By Sukie, September 14, 2008
    • 58 replies
    • 20.3k views
    • 
    • tecolote
    • February 26, 2009

24. Outlook for schooling grim 1 2

    By Wesley1, September 3, 2008
    • 25 replies
    • 5.6k views
    • 
    • Wesley1
    • September 22, 2008

25. Down times for upscale eateries

    By Alex, August 25, 2008
    • 0 replies
    • 1.5k views
    • 
    • Alex
    • August 25, 2008