Chef Talk

Review by Debbie Mazo

 
Make way for the new celebrity of the millennium. Today, professional chefs are basking in the attention of adoring fans everywhere. With plenty of public exposure on television and in the publishing world, chefs have naturally turned to the Internet to continue spreading their word. If you've ever wondered what chefs really chew the fat about, then surf on over to Chef Talk—full of cooking secrets for amateur and professionals chefs alike.

Originated by professional chefs, Christopher Koetke and Nicholaos Sahlas, the idea behind Chef Talk is to expose people to what top chefs are really talking about. With everything from reviews of top restaurants and their menus to educational pieces from leading experts in various cooking fields, you'll be sure to get an inside look at the culinary life of a professional chef.

Ever wonder how to make your salad special or how to poach a chicken breast? Then, stop in to the Education Center for top notch lessons from the experts. Every chef knows the importance of technique and tools, and there's more than enough here for you to learn how to make each meal a memorable one. In the Education Center, you'll find out how to use the professional chef's constant companion, the chef knife. Always a versatile tool, the chef knife is ready when you are for a wide range of jobs including dicing, mincing, or even puréeing.

Even the proudest chef likes to share the odd secret and you'll discover the best when you check out the Chef's Forum where professional chefs are free to join in and share ideas. This month's topic highlights the orange with imaginative recommendations like using orange zest to flavor creme brulee or coating sea scallops with a combination of breadcrumbs and orange zest prior to sautéing them.

Want to make like a pro in the kitchen? Then, browse through the site's well-stocked archive of chefs' favorite recipes. Chefs submit new recipes to Chef Talk regularly so you'll want to check back each week for seafood selections like Pistachio Crusted Sea Bass with Lemon Grass Sauce or Crab Crusted Halibut with Orange Ginger Mustard Sauce. Like to bake your cake and eat it too? Then, try some of the dessert offerings including Michele Browns' Apple-Pineapple Strudel with Sour Cherries.

There's even more to this online encyclopedia of professional cooking, including restaurant reviews for a behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation, a searchable glossary of terms used in recipes, and a Chef Talk Café featuring a highly populated message board. If you still can't get enough, then sign up for the Chef Talk mailing list guaranteed to give you the inside scoop on the latest happenings in the culinary arts world.

 
About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

Copyright © 2000, Debbie Mazo. All rights reserved.

May 2000

05/15/00—Guest Ranch Link
05/08/00—SmellTheCoffee.com
05/01/00—EatEthnic.com

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