Are you ready for Halloween...We Are!

Welcome to Chef2Chef's House of Haunted Halloween Recipes!

Beware, our Halloween pages are scary, with crazy Skeleton Chefs, Haunted Houses and some very eerie music. But if you can stand the frightful graphics, you'll be rewarded with a hundred or so Ghoulish Goodie recipes and Party Ideas. Now take a DEEP Breath and come on inside! Click Here

The History and Evolution of the Way We Dress

by Chef Joe George

Jackets and Toques

Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks.

Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Even the knotted cloth buttons were fashioned for a reason—cloth will withstand the frequent washings and abuse buttons often take from contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs and cooks usually don pants with black-and-white checks—the dizzying pattern of hound's tooth camouflages minor spills and soilings. Today neckerchiefs are primarily worn for aesthetic purposes, to give our uniforms a more finished look, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens of yesteryear. For the rest of this story by Chef Joe George, Click Here

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With over 20 years of restaurant purchasing experience, now you too can have the same superior quality seafood reserved for the finest restaurants. We specialize in rare, hard to find items from our Jumbo Alaskan King Crab Legs which are twice the size as those found in grocery stores to Shrimp from the Gulf Coast that are over an ounce a piece and Lobster tails from Australia and Maine. Our salmon, tuna and swordfish steaks are immediately flash frozen, assuring you of the freshest product available. Choose from one of our standard seafood packs or design one of your own. We offer corporate rates. Visit Seafood Buy Net

American Personal Chef Association

APCA's Recipe for Success

1. Begin with Outstanding Basic Training
2. Add continuous coaching & support
3. Fold in national media visibility
4. Season with continuing education
5. Sprinkle award-winning credibility
6. Top with accredited, 3rd party certification

A Proven Recipe Since 1995

Arrowhead Game Meat

Gourmet Quality Game Meats & Specialty Items including USDA Inspected Buffalo, Elk, Venison, Ostrich, Game Birds, Boar, Kobe Beef, Foie Gras, Bacon, Lamb, Rabbit, Oils, Rices, Spices and more! Ask for specialty items...no problem
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Smart Chicken.com

We would like to introduce you to Smart Chicken®, this country's only air-chilled fresh chicken. Smart Chicken is truly the most natural chicken in the United States. All birds are raised on a 100% natural diet and processed using purified cold air instead of adding non-potable water - that's the air-chilled difference.

Succulent flavor, Twice as tender, Always fresh and never frozen, Cooks 17-20% faster. We invite you to graduate your tastes with Smart Chicken®. CLICK HERE

Signature Secret

A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator.

In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the home cook, personal chef or caterer at our online store. Click Here

PersonalChefsNetwork.com

If you are looking to become a Personal Chef look no further! The Personal Chefs Network™ has custom tailored an educational program, The Making of a Personal Chef, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions.

We are dedicated to your business success by offering, as a part of your PCN membership, live online chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development.

Diner Tour and Museum Visit
The History and Evolution of the Way We Dress
40th Anniversary of Julia Child's The French Chef
Winners: 3rd Annual Bertolli Sous Chef Awards
Casa Noble Tequila Joins Wilson Daniels
Women Chefs Learn the Art of Self-Promotion
The Perfect Puree Counts Down Recipe Contest
Local Chef to be Guest at Food Show in Dubai

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Decadent Chocolate Truffles

from Crisco.com and Duncan Hines

Buttery, creamy, fudgey, and dreamy. These mouthwatering brownie morsels tantalize your taste buds with buttercream frosting and semi-sweet chocolate chips.

Hands-On Time: 30 minutes

Total Time: 45 minutes

You Will Need:

1 tub DUNCAN HINES® Creamy Home-Style Milk Chocolate Frosting
2 1/2 cups confectioners' sugar
1 cup pecan halves, divided usage
1 cup semisweet chocolate chips
3 tbsp CRISCO® All-Vegetable Shortening

Baking Instructions:

1. Combine frosting and sugar in large mixing bowl. Stir until thoroughly blended.

2. Chop 1/3 cup pecan halves; set aside. Cover each remaining pecan with 1 tablespoon frosting mixture. Roll into 1-inch balls; set aside.

3. Place chocolate chips and shortening in microwave-safe bowl. Microwave at medium (50% power) for 2 minutes; stir. Microwave additional 30-second intervals, if necessary; stir until smooth. Dip one candy ball into chocolate mixture until completely covered. Allowing excess chocolate to drip, remove with candy dipping fork or slotted spoon to wax paper-lined baking sheet. Sprinkle top with chopped pecans. Repeat until all candy balls are covered. Refrigerate 5 to 10 minutes or allow to stand until chocolate mixture is set.

Makes 3 dozen truffles

More Ways To Create Your Own™:

1. Sprinkle tops with confectioners' sugar and colored sugar crystals for a little bit of sparkle.

2. Add a touch of mint, orange, or almond extract before microwaving chocolate for new flavor combinations.

3. Any nut can be substituted for the pecans.

Recipes From Crisco.com and Duncan Hines