Chefs Line

Hi, all. I’m a new member here. I saw this site mentioned on Chowhound many times when I was living in New York. I have looked at the site a few times since I moved to Chicago, and I finally got around to joining. I’m looking forward to talking about all the fun shopping and eating experiences I’ve had here in Chicago.

Now that I’m here, though, I realize that many of you food lovers will be interested in a project I’m involved in, hence this post. It’s called Chefs Line, and it’s a new service that allows you to get a real live professional chef on the phone to help you with cooking, menu planning, grocery shopping, wine selection… For a very limited time, it’s totally free.

I work for Chefs Line because I think it’s a great concept. As a member, I’ve had the opportunity to use it several times, and I’ve already learned how to make rack of lamb (I’m a vegetarian and don’t cook meat too often), gotten wine suggestions for Passover, and discussed how to avoid cracks in cheesecake, among other things.

I know everyone here loves food, and it’s always fun to be one of the first people in on something innovative and cool. Besides, you can’t beat free. Go to ChefsLine.com and sign up, or just call 800-977-1224 (2 pm-9pm Central during the week, 9am-9pm Central weekends) to talk to a chef. Please let me know what you think of the service. We'd love suggestions from LTHForum members.


Thanks!
Mimi

as someone who works as a chef, i'm wondering how you find and hire the chefs for the 'chefs line'. do you pay them?

sign me up!

Naturally, we pay the chefs, and we're certainly on the lookout for good people. As to the specifics, the best person to talk to is the CEO, Jennifer Beisser--pm me and I'll put you in contact with her. Oh, and since my initial post was directed at users, I didn't mention (but will now) that the hours are flexible, and the chefs can work out of their homes.


Mimi

Celebrating BBQ: Real roots and techniques

Date: Tuesday June 13

Join ChefsLine and Dotty Griffith and get to know real BBQ in this interactive teleconference and seminar on Tuesday June 13th at 8 pm. Register now for this free event and receive advance recipes and BBQ-making tips from a national expert on BBQ. Dotty Griffith is a native-Texan, food critic for the Dallas Morning News, hunter, and author of "Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue." As Dotty says, "To hell with apple pie. BBQ is the most American of foods." By participating in this 45 minute, free ChefsLine Special Event, you'll discover the stories surrounding the history, lifestyle, traditions, and special techniques of BBQ that make it a true reflection of local character across America.
Click here to reserve your place now.